Research Project under NAIP Area 2: Production to Consumption

Theme Area: Composite grain/fruit/dairy based Products      

A Value Chain on Composite Dairy Foods with Enhanced Health

Attributes

Consortium Leader: Dr. A. K. Srivastava National Dairy Research Institute, Karnal

Introduction

• India is among the top most producer of food crops but still 30-40% is lost during post harvest operations

• Only 25% of agricultural by-products is utilized for value addition

• Highest rate of malnutrition among children and women particularly micronutrient deficiency

• Untapped proven nutritional and therapeutic potential of nutrients present in whey & other milk by-products

• Certain plant species have not yet been promoted for

mass production despite their inherent benefits to

farmers, environment and excellent nutrient make up

• Urgent need to address these issues for sustainability of agriculture as well as ensuring food & nutritional security

To harness the nutritional and therapeutic potential of milk by-products and underutilized plant species (pearl millet and barley) for development of functional foods

To develop technological package for composite dairy foods (complementary foods, fortified convenience foods and probiotic milk-cereal foods) with enhanced health attributes

To validate the consumer acceptability and targeted health benefits of composite dairy foods

To assess the techno-economic feasibility of the newly developed technologies through linkages with industry, marketing personnel and Self-help group

Objectives

CONSORTIUM PARTNERS AND CCPI’S

Sr. No.

Name of CCPI’S Designation & Affiliation

1 Dr. S. Balasubramanian

Senior Scientist, Food Grains & oilseeds Processing Division, CIPHET, Ludhiana

2 Mrs Aruna Dayal ARPANA Research & Charities Trust, Madhuban, Karnal

3 Dr. Nepal Singh Managing Director, New Millennium Health Foods Pvt. Ltd. Noida (UP)

Associate Partners:

•Dr. G. R. Patil Society for Innovation for Entrepreneurship Development in Dairying (SINED), NDRI, Karnal

•M/s Marvel Foods Pvt. Ltd. Mumbai

•Dr. Amreek Singh Cheema Foundation Trust, Chandigarh,

•Shagun Seeds Pvt. Ltd., Lucknow

Present Value Chain

Dairy By-products

Skim milk

Skim milk powder, Dairy Products

Whey

Pearl Millet and Barley

Local tradersHouse hold

consumption, Feed

Disposal

Malting units

Breweries Market

Food & Dairy Industry

x

Value-chain

Missing Links

Lack of effective commercialization and marketing strategies

Lack of sensory characteristics & No

apparent nutritional & therapeutic benefits

Poor shelf life

Absence of technologies for functional composite

dairy food

Underutilization of minor agriculture crops and non availability of equipments

Limited utilization of milk by-products

Interventions

Processing techniques for utilization of skim milk and

whey

Suitable varieties and primary processing equipments

Technological package for composite dairy foods with

specific health and therapeutic benefits

Proper packaging, processing for long shelf- life

of dairy foods

Nutritional profiling and validation of therapeutic

attributes

Technology transfer, entrepreneurship

development & innovative marketing

Functions

Processing of milk by-products for effective utilization for product development

Formulation of Health & therapeutic composite dairy foods

Selection of suitable varieties and processing equipments for formulation in

composite dairy foods

Technological development including processing, packaging, storage and

distribution for composite dairy foods with novel health

Quality characterization and modification, if any for enhancing consumer acceptance

Enhancing the shelf life by using appropriate packaging techniques, bio-

preservatives & processing interventions

Consortium partner

NDRI

NDRI,CIPHET, ARPANA

NDRI, CIPHET

NDRI

NDRI, ARPANA

NDRI, ARPANA

NDRI,ARPANA, SINED, New Millennium

Foods CIPHET

Quantification of nutrients and bioactive components and Assessment of therapeutic

potential

Process for effective technology transfer, capacity building of entrepreneurs & SHG’s,

understanding of consumer behaviour, assessment of economic viability & formation of marketing channels.

Enhancement of nutritional &health promoting attributes

of foods

Consumer Acceptability Survey

Underutilized Crops

Milk By-products

Primary Processing

Popularization & Test Marketing

Nutrition Labeling Efficacy Testing

Functional Composite Dairy Foods

Commercial Production & Marketing

NDRI

NDRI

CIPHET

NDRI, CIPHET

Arpana

Marvel foods, SINED

Associate Partners

Vulnerable groups

Associate Partners Farmers

Philanthropic organizations

NDRI, New Millennium Foods

Dairy Industry

SHG’s Consumer

Intervention Points & Proposed PCS Value Chain

Arpana trust

Researchable Issues

• Process development for effective & sustainable utilization of milk by-products

• Evaluation of suitable varieties for cultivation & appropriate value addition technologies

• Formulation and optimization of processing parameters for composite dairy foods with novel health benefits

• Probiotic intervention for technology development for fermented milk-cereal products for specified groups

• Nutritional profiling & validation of targeted health effects of composite dairy foods

• Food safety management system for developed products• Innovative marketing and popularization strategies for

promotion and adoption of new health foods among masses

• Appropriate technology transfer and entrepreneurship development interventions for successful commercialization of products

OBJECTIVE ACTIVITY OUTCOME

Objective 1:To harness the nutritional and therapeutic potential of milk by-products and underutilized plant species (pearl millet and barley) for development of functional foods

Activity 1: Processing of milk by-products (whey and skim milk) for development of composite dairy foods

Processing technologies for whey & skim milk utilization for novel food manufacture

Activity 2: Evaluation of pearl millet and Barley cultivars for intensive & profitable farming in selected locations in Haryana

Suitable varieties for cultivation on large scale in selected locations

Activity 3: Screening of available varieties of pearl millet and barley for their suitability for value addition

2-3 cultivars of each crop for product manufacture

Activity 4: Identification and standardization of primary processing technologies for pearl millet and Barley

Processing line for effective utilization of candidate crops

Activity 5: Determination of suitability of candidate crops for value addition through development of composite dairy foods

Standardized primary and secondary processing techniques for effective usages in food formulations

OBJECTIVE ACTIVITY OUTCOME

Objective 2:To develop technological package for composite dairy foods (complementary foods, fortified convenience foods and probiotic milk-cereal foods) with enhanced health attributes

Activity 1: Development of low cost complementary foods using milk by-products & malted grains as per specified standards of PFA

Low cost complementary foods for community nutrition

Activity 2: Development and evaluation of fortified convenience mixes (Breakfast cereals, porridge) using cereal grains and milk by-products

Convenience foods with better nutrient make up

Activity 3: Development and evaluation of Whey-cereal probiotic foods

Probiotic milk-cereal functional foods

Activity 4: Food safety assurance system development Food safety

indicators

Objective 3:To validate the consumer acceptability and targeted health benefits composite dairy foods

Activity 1: Assessment of therapeutic potential of developed products through in-vitro and in-vivo investigation

Validated health claims

Activity 2: To assess the efficacy of value added foods in the promotion of health in human volunteers

Health & therapeutic foods with proven attributes

Activity 3: Nutritional profiling and certification of Functional composite dairy products

Labeling and consumer education

Activity 4: Consumer acceptance studies for newly developed functional composite dairy foods

Increased knowledge about consumer’s perception

OBJECTIVE ACTIVITY OUTCOME

Objective 4:To assess the techno-economic feasibility of the newly developed technologies through linkages with industry, marketing personnel and Self-help group

Activity 1: Benchmark Survey Information about consumer behaviour, marketing situation

Activity 2: Techno-economic feasibility analysis for newly developed functional composite dairy foods

Economically viable business plan for developed technologies

Activity 3: Marketing information and marketing strategy

Innovative marketing strategies for promotion of health foods

Activity 4: Transfer of Technologies to potential buyers (including industry, entrepreneurs and Self-help groups)

Product diversification and entrepreneurship development among beneficiaries

Activity 5: Assessment of socio-economic and environment impact of the newly developed technologies for commercial exploitation by stakeholders and bringing synergies among them

Indicators for acceptability of technologies among stakeholders and policy formulations

S. No

Full name Designation Area of work

1 Dr A. A. Patel Head Dairy Technology

2 Dr R. R. B. Singh Senior scientist Dairy foods

3 Dr Suman Kapila Senior scientist Animal Biochemistry

4 Dr Latha Sabikhi Senior scientist Probiotic & functional foods

5 Dr Sumit Arora Senior scientist Dairy Chemistry

6 Dr Vivek Sharma Senior scientist Dairy Chemistry

7 Dr S. K. Tomer Senior scientist Dairy Microbiology

8 Dr Gopal Sankhala Senior scientist Dairy Extension

9 Dr Ravinder Malhotra Senior scientist Dairy Economics and Statistics

10 Dr. S. K. Kanawjia Principal Scientist Dairy & fermented Foods

11 Dr. A. K. Chauhan Principal Scientist Dairy Economics

12 Dr. Rajiv Kapila Senior Scientist Animal Biochemistry

13 Dr. Dilip Gosain Training organizer Village Extension

Co-PI’s At Lead Centre (NDRI)

BUDGETATY REQUIREMENT

Type ofexpenditure

Budget headProposed budget

(Rs. In lakhs)

% of Total

Recurring

TA (National Travel) 7.70 2.72

Workshops/Meetings etc 2.50 0.88

Contractual Services 34.21 12.08

Training / Conference attendance

14.50 5.12

Consultancy (national & international)

0.00 0.00

Operational Expenses 81.43 28.76

Sub-Total 140.34 49.58

Non-Recurring

Indigenous & Imported Equipment

122.85 43.39

Works (new & renovation) 2.50 0.88

Furniture (lab and office) 2.00 0.71

Others (Books, Journals, soft ware)

4.75 1.67

Institutional charges (10%) 10.636 3.75

Sub-Total 142.736 50.42

Total 283.076 100

National Training ApprovedSl. No.

Details of Training Required CPI / CO-PI and others fro

Area of Training Host Organizations

Year &Duration

1 Functional Foods CFTRI III year for 5 days

NDRI, CIPHET

2 Impact assessment NAARM, NCAP, Delhi

III year for 7 days

NDRI, Arpana

3 Nutrition Labeling & Safety of products

NIN, Hyderbad, Corporate consultant

III year for 7days

NDRI, CIPHET

4 Market Intelligence Econometrics

NCAP, Delhi, III year for days

NDRI

5 HACCP & Food Safety Management

IIQM, Noida II Year for five

NDRI, CIPHET

International Training Approved

Sl.No

Details of Training Required Cost (Rs. in Lakh)

Area of Training Host Country Year & Duration

1. Application of probiotics in cereal based dairy foods

Australia 2009, 2 months 4.00

2. Complementary /weaning foods

USA 2009, 2months 4.00

3. Extrusion processing

USA 2009, 2months

4.00

Total 12.00

Milestones of the Sub-ProjectsS.No

.Year Milestones

1 2009-10 •Varieties for cultivation & processing•Equipments for processing•Convenience fortified composite dairy foods

2 2010-11 •Low cost complementary foods•Probiotic milk-cereal foods •Technological packages for safe & quality composite dairy foods

3 2011-12 •Validated health benefits and consumer acceptability of the developed products•Economically viable processes for commercialization•Transfer of technologies•Innovative marketing interventions for promotion of composite dairy foods

Expected outcome of Project

• Increase in whey (50%) and skim milk (30%) utilization for value added foods

• Enhancement in yield (10%), primary processing (20%)and value addition (30%) of selected crops

• Increase in product profile (35%) of food products based on milk by-products

• Better nutritional status of children's & women• Improved income to farmers and small scale

entrepreneurs• Increase in awareness & consumption of health

foods• Better interaction between research institutions

& private sector• Complete supply chain management model for

selected crops and by-products

CONSORTIUM ADVISORY COMMITTEE

S.

Name Designation CAC

1. Dr. V. B. Singh Former VC, MPUAT, Udaipur

Chairman

2. Dr. Y. K. Jha Former Head Dept. of Food Science and Technology, GBPUAT, Pantnagar

Member

3. Dr. (Mrs.) Savita Sharma

Professor, Dept. of Food Science & Technology , PAU, Ludhiana

Member

4. Mr. S Shridhar Managing Director, Marvel Foods Pvt. Ltd., Andheri (East), Mumbai

Member