Welcome to Central Food Technological Research Institute, A constituent laboratory of Council of Scientific and Industrial Research, Ministry of Science & Technology, Govt. of India, Mysuru - 570 020, INDIA.
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    CSIR − CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE
    Council of Scientific & Industrial Research, Ministry of Science & Technology, Govt. of India, Mysuru − 570 020

     

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    ಸಿಎಸ್ಐಆರ್ − ಕೇಂದ್ರಿಯ ಆಹಾರ ತಾಂತ್ರಿಕ ಸಂಶೋಧನಾಲಯ
    ವೈಜ್ಞಾನಿಕ ಮತ್ತು ಔದ್ಯಮಿಕ ಸಂಶೋಧನಾ ಪರಿಷತ್ತು, ವಿಜ್ಞಾನ ಮತ್ತು ತಂತ್ರಜ್ಞಾನ ಸಚಿವಾಲಯ, ಭಾರತ ಸರ್ಕಾರ, ಮೈಸೂರು − 570 020

     

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    सीएसआईआर − केन्द्रीय खाद्य प्रौद्योगिक अनुसंधान संस्थान
    वैज्ञानिक एवं औद्योगिक अनुसंधान परिषद, विज्ञान एवं प्रौद्योगिकी मंत्रालय, भारत सरकार, मैसूरू − 570 020

     

 

TECHNOLOGIES

  • Sugar free Biscuit
  • Baking powder
  • Bread: Production (Brown, Plain, Sweet, Milk, Whole wheat, Fruit, High fiber, Ragi, Bajra)
  • Composite Ragi Rusk
  • Onion flavoured biscuit
  • Wheat Germ Stabilization
  • Sugar free cup cake
  • Sugar free cake rusk
  • Instant Payasam Mix
  • Bar cake
  • Sugar free rusk
  • High protein rusk
  • Cake rusk
  • Instant cake mix
  • Vermicelli (wheat & whole wheat flour)
  • Fortified protein rich vermicelli
  • Layered paratha (South Indian)
  • Suruchi meetha – health food snacks (burfi)
  • Honey based Bakery products
  • Sugar free bread
  • Egg less cake premix
  • High protein biscuits
  • Shelf stable chapati
  • Chocolate pasta
  • Multigrain pasta
  • Legume based pasta
  • Online fortification of Atta (whole wheat flour)/Refined wheat flour (maida)
  • Fortified Whole Wheat Pasta
  • Production of Atta (whole wheat flour)
  • Multigrain bread
  • Refined wheat flour, semolina & resultant atta by roller milling
  • Coffee concentrates
  • Cola flavour concentrate
  • Orange flavour concentrate for manufacture soft beverage
  • Clear Lime–Lemon flavour blend for soft drink manufacture
  • Liquid fruits (Apple, Banana, Grapes, Guava)
  • Honey beverage
  • Pomegranate juice & products - Details
  • Sugarcane juice – bottling
  • Fruit syrups & squashes - Details
  • Litchi products
  • RTS fruit juice & beverages - Details
  • Neera bottling
  • A low Glycemic Index (GI) Beverage for Diabetics
  • Banana pseudo stem juice beverage - Details
  • Ginger Tea
  • Coconut beverage from tender coconut
  • Preparation of Non–Aerated Nutri Beverage in Glass Bottles
  • Mixed fruit and Vegetable juices
  • Fortified sugarcane beverage in glass bottles
  • Cereal flakes: jowar
  • Instant traditional foods: Bisibele bhath, Sambar, Rasam, Pongal, Urd bhath, Imlipoha
  • Spice mix: Puliogere
  • Paushtik atta
  • Composite vermicelli based on ragi flour
  • Maize chips
  • Ready to eat low fat snack like – "Chakli & Tengolal"
  • Improved maize flour
  • Ready to eat low fat flaked spices Maize/Corn–snacks
  • Legume based ready–to–fry–snacks
  • Ragi based papads
  • Pulse based papads
  • Decortication of Ragi
  • Malted ragi flour – enzyme rich
  • Ready–to–eat low fat maize snacks form milled maize grits
  • Flaking of foxtail millet
  • Composite lentil chips
  • Flaked jowar – RTE sweet & savoury snacks
  • Quick cooking, germinated & dehydrated pulses
  • Fermented & dehydrated ready mixes for Idli & Dosa
  • Foods for diabetics
  • Shelf–stable jowar flour
  • Processed besan (Bengal gram flour) for sev and boondi preparation
  • Puffed moth bean based sweet and savoury snacks
  • Finger millet (Ragi) based murukku
  • Expanded Horsegram
  • Flaking of ragi
  • Shelf stable optimally milled brown rice
  • Multigrain based fortified snack
  • Mothbean Dal Puff
  • Multi–grain sweet mix
  • Ready to eat snack mix from puffed coarse cereals and legumes
  • Ready to cook multi grain whole mix for drink/ porridge
  • Convenience flour from ragi suitable for stiff porridge
  • Finger millet based multigrain semolina for preparation of Upma, Kesri bhat & alike products
  • Protein enriched ragi vermicelli
  • Shelf stable roti from non wheat cereal & millet (ragi/rice/maize/jowar/bajra)
  • Ready Mixes – Vada, Dosa, Chakli, Jamoon, Jelebi, Maddur vada, Pakoda, Flavoured flan, Cake Doughnut, Combination dough mix
  • Ready mix: Upma
  • RTE convenience food-Khakra
  • North Indian (Punjabi) Halwa Mix
  • Bombay Halwa Mix
  • Chutney paste (spreads)
  • Low fat expanded Snacks
  • Soya based instant sambar mix
  • Low sugar milk Burfi
  • Deep fat fried & flavoured cashew kernels
  • Shelf-stable & ready to eat foods thermo processed in retort pouches (non-veg. & veg. foods)
  • Canned (Aluminium cans) mixed vegetable curry and rice based convenience products
  • Canned (Aluminium cans) vegetable chunks in tomato soup
  • Tamarind candy
  • Nutri blends of edible oils
  • Chikki/ Nutra-chikki (3 formulation)
  • Cereal bar
  • Fat powder
  • Natural Oryzanol Concentrate from Rice bran oil for non-food applications
  • Value Added products from coconut (Instant adjunct mix, Instant filling mix, Coconut rice mix, Coconut bites)
  • Milk Chocolate
  • Milk Chocolate with no added sugar
  • Coconut Oil Blends with other vegetable oils
  • Preparation of Lutein rich multipurpose ready mix
  • Preparation of protein, vitamin and mineral fortified chikki
  • Low GI soup mix for diabetics
  • Modern dhal mill
  • Parboiling and Drying plant – 4 TPH & 2 TPH
  • Roller flaker
  • Single effect evaporator: 1000kg, 500kg, 200kg)
  • Simple rice milling systems (Double pass single huller, Single pass double huller,)
  • Continuous Chapati making plant
  • Leaf cup machine (hand/pedal operated)
  • Simple pulse dehusking machine (hand operated & mechanized)
  • Mini dhal milling system
  • Versatile Dal mill
  • Continuous Idli making unit
  • Continuous Dosa Making unit
  • Design on Spouted Bed Coffee Roaster
  • Integrated rubber roll sheller huller rice mill
  • Vibro fluidized bed roaster
  • Dry maize milling plant
  • Device for Pneumatic extrusion of dough & device useful for dusting & cutting of dough into geometrical shapes
  • Infrared heating of Cashew kernels for testa removal
  • Combined infrared hot air heating system for food processing
  • Hot air popping machine using flue gas
  • Desiccated coconut drier
  • Continuous bio–plate casting machine
  • Automatic continuous cooker
  • Sugarcane de–skinning machine
  • Chutney dispenser
  • Integrated hot air roasting machine
  • Continuous Vada making Machine
  • Mini versatile dal mill
  • Hand operated lemon cutting machine
  • Moulding machine for besan, soji/rava and similar laddus
  • Device useful for sheeting and cutting of chikki and other similar Indian Traditional sweets
  • Forming and frying machine for foods
  • Domestic dough shaping & forming machine
  • Continuous dough sheet extruder
  • Low cost, servo based PLC operated grain/grain products automatic weigher for flour mill industry
  • Tiny Rice Mill
  • Continuous wet cum dry grinding machine for foods (Colloidal mill)
  • Fruits & Vegetables dehydration: Grapes, Banana, Onion, Potato, Peas & green chillies
  • Oyster Mushroom: dehydration - Details
  • Post Harvest Technology Protocols for Export of Mango Var. Alphonso in Reefer Container by Ship
  • Technology protocol for export of banana variety dwarf cavendish by ship
  • Curried vegetables: canning
  • Fruit jams & jellies : preparation - Details
  • Tutti–fruity (papaya /carrot)
  • Swallow root candy
  • Fruit toffees
  • Fruit & vegetables: canning of
  • Pickles & Chutneys
  • Osmo–air dried: Amla segments (sweet and salted)
  • Osmo–air dried: Jackfruit
  • Osmo–air dried: Pineapple
  • Osmo–vac dried mango slices
  • Potato flour
  • Tomato products - Details
  • Jamoon fruit products: (squash, RTS beverage, syrup, carbonated beverage)
  • Dehydrated drumstick powder
  • Instant dehydrated vegetables curry mixes (Cauliflower, Cabbage, Beans & Carrot)
  • Amla spread
  • Modified atmosphere packaging of minimally processed vegetables
  • Value added products from Figs (Ficus carica L) - Details
  • Dehydrated bitter gourd
  • Dehydrated whole lime
  • Instant mushroom soup mix - Details
  • Dipping oil formulation for grapes
  • Bio-preservation of ready–to–eat sugarcane chunks
  • Amla paste - Details
  • Date Syrup Concentrate
  • Mangosteen Fruit Products - Details
  • Value added products from custard apple (shelf stable pulp, micro–filtered beverage & jelly)
  • Products from pear fruit (dehydrated fruit, juice & powder) - Details
  • Meat pickles: Prawn, Mutton
  • Sausage preparation : Chicken
  • Meat/Fish/Poultry wafers (Chicken/Fish/Prawn/Pork/Egg/Meat)
  • Shelf–stable chicken biriyani
  • Shelf–stable chicken titbits
  • Meat burger
  • Shelf stable kabab mix with chicken meat
  • Ready to eat shelf stable egg crunchy bite
  • Dehydrated Egg Cubes
  • Deep fat fried Egg Cubes
  • Shelf stable egg albumin & egg yolk cubes
  • Low fat meat kofta
  • Shelf–stable biriyani paste
  • Egg loaf
  • Instant gravy mixes (dehydrated)
  • Biosensor for Glucose and Sucrose
  • Microbial production of Fructo–oligo saccharides (FOS)
  • Kit for the detection of aflatoxins by improved Dot–ELISA technique
  • Kit for the detection of deoxynivalenol by Improved Dot–ELISA technique
  • Cultivation of Dunaliella, β–carotene rich micro algae
  • Cultivation of Botryococcus braunii
  • Tea Biosensor
  • Mass propagation of Vanilla by tissue culture technique
  • Mass propagation of Banana by tissue culture technique
  • Preparation of wine from Garcina Xanthochymus
  • Annatto dye: preparation
  • Processing of cocoa beans to: Cocoa mass, Cocoa butter, Cocoa powder
  • Compounded Asafoetida
  • Garlic powder
  • Mustard powder
  • Making superior quality White pepper
  • Dehydrated of Green pepper
  • Plant growth promoter: n–triacontanol
  • Spice oleoresins: Turmeric, Chillies
  • Tamarind: juice concentrate & powder
  • Processing of cocoa (Theobroma cocoa pods to dried cocoa beans)
  • Desiccated coconut
  • Ready spice mixes (Rasam & Pulao)
  • Zink – EDTA Chelate
  • Garlic paste
  • Ginger paste
  • Gravy paste for different Indian Cuisine
  • Spray dried coconut milk powder
  • Sugarcane juice spread
  • Green pepper in brine
  • Green tamarind spice mix – paste & powder
  • Removal of smoky odor from bhatti cured large cardamom capsules
  • Preparation of cashew apple candy
  • Faster curing of vanilla beans
  • Preparation of radical scavenging conserve from tea leaves – normal / coarse / pruned
  • Chlorogenic acid rich coffee conserve from green coffee beans
  • Preparation of Water Soluble Turmeric Colourant (odourless) formulation (WTCF)
  • 2–hydroxy–4 methoxy benzaldehyde, a natural flavourant from Swallow Roots (Decalepis hamiltoni) Wight & Arn
  • Coffee flakes based mouth freshener
  • Production of coconut spread based on Mature coconut water concentrate and coconut dietary fibre
  • Virgin Coconut oil preparation
  • Marigold Oleoresin preparation
  • Preparation of dehydrated green pepper without chemicals
  • Mustard/rape seed integrated processing
  • Sesame: dehulling (dry & wet processes)
  • Rural based biotechnological production of spirulina
  • Full fat Soya flour: edible (improved process)
  • Minimizing the drip loss in frozen peeled & de–veined shrimps
  • Low cost Nutrient supplement for malnourished children
  • Low fat high protein snack foods
  • Bland soy protein concentrate
  • High protein soya cereal ready mix for the preparation of kesari bhat, upma, porridge and others
  • Energy food: New formulation
  • Dehulling of Niger seeds
  • "Nutro crispo" – sweet & savoury
  • Heat resistant white Sesame seeds
  • Groundnut butter
  • Soya Protein Hydrolysate
  • Preparation of Beta Carotene and mineral fortified Bun
  • Stabilized edible rice bran