A day-long event at the Indian Traditional Processed Foods Conference in Bangalore showcases the creation of new Indian processed foods, adapting traditional recipes to modern tastes and innovations that cater to changing consumer tastes. I looked for a way.
The main objective of the conference was to develop various strategies to increase the demand for traditional processed foods in India. This covered all areas such as product innovation, consumer education, and marketing strategy.
At the inauguration ceremony were Mr. Nagaraja NM, Food Safety Commissioner, Karnataka, Dr. V. Krishnakumar, Managing Director, GIRACT-Geneva, Mr. Badrinath Raghavedran, Co-founder of F1rst India, and Kamlesh Pathak, Vice President, Sales and Business. Mr. was present.
F1rst India co-founder Badrinath Raghavendran cited traditional foods as the next value addition and said it is important to understand the scientific aspects of food processing to maintain the quality and safety of processed foods in India. said. This may include discussion of food preservation techniques, quality control, and food safety measures. The theme of the event is the business opportunities and challenges of incorporating millet grains into traditional Indian processed foods, and is expected to provide a glimpse into this.
Speaking on the occasion, Mr. Nagaraja said that the need of the hour in millet processing is to promote processed food products as commercially acceptable and viable products.
Nagaraja said millet was part of the ancient food system, adding, “Its cultivation is known for its drought-tolerant nature and ability to grow with less rainfall compared to many other grains. Varieties like ragi, pearl millet and jowar are part of the state’s staple food. They are known for their fiber and gluten-free properties and are healthy foods. Therefore, they will continue to be of good quality and safe. We need to develop new food products.
Dr. Krishnakumar delves into the topic ‘India’s Traditional Processed Foods – Time for Takeoff?’, and says that while the government’s efforts to promote millet are a positive development, the food processing industry in India needs to take a closer look. He said that active participation is equally important. In the promotion and development of millet.
In the speaker line-up, Dr. OP Chauhan, Scientist, ‘F’ Defense Food Research Institute, Mysuru, spoke on processing and packaging techniques of Indian traditional foods. Mr. Lokendra Singh, Managing Director of Ross Process Solutions, spoke on mixed solutions for millet processing. Suchitra Tripathy, Head of Technical Services at Novozymes, spoke about the potential of biotechnology to make traditional foods safe, healthy, enjoyable and natural. Dr. Chindi Vasudevappa, former Chief Minister of NIFTEM, Delhi, spoke on the recent innovations in the millet chain. Om Prakash, Director of Research and Development, India and Middle East, Griffith Institute, spoke about the transformation of millet in traditional foods. Dr. Sujeeth Ranjan, Associate Director, Tata Trusts, was also present.
