PATENTS FILED

  1. Method and composition for improving the quality of extruded food products 
  2. Composition and method of producing a chewy confection
  3. A composition for producing biscuits with improved texture and quality and the method thereof

TECHNOLOGY PURCHASED FROM ACADEMIA

Central Food Technology Research Institute (CFTRI)

State-of-art technology purchased for licensed manufacturing of A-Hango™ which is an anti-hangover product manufactured by fermentation

PROJECTS IN COLLABORATION WITH PREMIER LABORATORIES

  • National Research Centre on Meat (NRCM):
    Texturisers for meat restructure products like nuggets, kebabs, meat balls and sausages
  • CFTRI and CAMPCO:
    Fermentation booster for cocoa bean fermentation to improve overall quality of fermented beans by 2 grade points, reduced fermentation time and drying time by 2 days each.

  • CFTRI
    FermAid™ P, the fermentation booster enabling use and reuse of condensate water for molasses fermentation without affecting overall fermentation efficiencies.