- Method and composition for improving the quality of extruded food products
- Composition and method of producing a chewy confection
- 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.
FermAid™ P, the fermentation booster enabling use and reuse of condensate water for molasses fermentation without affecting overall fermentation efficiencies.