CSIR Technology Portal
CSIR Technology Portal

 Technology Profile

Title:

Canning Technology for Ready to Eat (RTE) Foods
Value Proposition:
  • Ready-to-eat products, one of the most fast growing market, are expected to cross Rs.3,200crores by 2020
  • Kangri Dham, the famous ethnic cuisine of Kangra (Himachali cuisine: contains four separate preparation i.e. Rajmah, Black Gram, Urad Dal, Sweet and sour flavoured dry fruits), Punjabi foods and South indian foods) is the exclusive feast in social and marriage celebrations
  • Developed for making slogan under Swasth Bharat
Summary Application:
  • The product is preservative free
  • Has pre-biotic and other health promoting properties
  • Shelf life of 6 months at room temperature
  • Market is expected to grow by 25-30% in next 5 years
  • Involved local communities for processing and supply of raw materials
Advantages:
  • Increased shelf life up to 12 months
  • Chemical and preservative free
Commercialization Status: Already Commercialised
Tech. Readiness Level:
CSIR-Institute of Himalayan Bioresource Technology
CSIR-Institute of Himalayan Bioresource Technology[CSIR-IHBT]
:  director[at]ihbt[dot]res[dot]in
:91-1894-230411
:https://www.ihbt.res.in
Industrial Applications: Agro-processing [Chemistry, Chemical Processes] Animal/Vegetable Products [Food, Beverages, Tobacco] Food Flavouring [Food, Beverages, Tobacco] Food Processes [Food, Beverages, Tobacco] Nutrition [Food, Beverages, Tobacco] Storage [Food, Beverages, Tobacco]
Photograph(s)