Latest news with #CSIR-CFTRI
The Hindu
5 hours ago
- Health
- The Hindu
Health data at CFTRI, Mysuru, to be analysed using AI and machine learning
A five-day long extensive health checkup camp was organised at CSIR-CFTRI in Mysuru recently. The CSIR Health Cohort project is a multi-institutional, five-year long project covering across all CSIR laboratories. This project is being undertaken at the national level to develop clinically useful personalised risk predictions for various communicable and non-communicable diseases. Over 10,000 employees of CSIR, including retirees and their spouses, have been identified as subjects for this project. The project, CSIR Phenome India Health Cohort Project - Phase II Camp, started during 2022, and the first phase of the project was completed during February 2023 for CSIR-CFTRI. Those who have enrolled for this project have extensively undergone phlebotomy, including for CBC panel, Liver Function Test, and Kidney Function Test. The blood sample collected is being analysed for detailed biochemical markers as well as omics investigations, including genomics, proteomics, metabolomics, cytokines profile, and telomere length measurement. In addition, imaging and scanning was done through spirometry, ECG, body composition, liver scan, and oscillometry, etc. All the samples obtained from across the CSIR labs will be stored at CSIR Biobank at CSIR-IGIB, Delhi, under strict anonymity protocol, a press release, here, said. In this study, the large-scale cohort being implemented along all 40 CSIR labs spread across the country will serve as a national resource for identifying genetic, biochemical, and lifestyle risk factors. The data obtained will be analysed through AI and machine learning approaches for developing precision health care. The project is being coordinated by Shantanu Sengupta, Chief Scientist, CSIR-IGIB, Delhi. Like previous year, nearly 300 participants have undergone health check-up in the camp this year. The camp in Mysuru was inaugurated by Bhaskar Narayan, Director (Additional Charge), CSIR-CFTRI, in the presence of Prakash M. Halami and Muthukumar S.P., who are coordinating the project at the institutional level, the release added. The second phase of the testing camp had a specific health and nutritional questionnaire regarding food frequency, conducted by the Madras Diabetes Research Foundation. Due to consumption of highly processed food, there is a substantial increase in lifestyle disorders. Also, healthy ageing is one of the important agendas being noticed among senior citizens. Hence, more retirees participated in this phase. In this context, higher enrollment of subjects is being expected in phase III of the project, which will take place during mid-2026, said Mr. Halami.
The Hindu
01-08-2025
- Business
- The Hindu
CFTRI and NSIC hold event in Mysuru to bridge gap between innovators and MSME entrepreneurs
Tech Connect 2025 — Bridging Innovation and Enterprise, a collaborative roadshow between CSIR-CFTRI and the National Small Industries Corporation (NSIC), was held at the CFTRI campus here. The event, held on Wednesday, July 30, focused on connecting innovative food and allied processing technologies with MSMEs, entrepreneurs, and industry stakeholders. Saravanakumar R., Zonal General Manager, South Zone, NSIC Bengaluru, was the chief guest for the event, which was presided over by Sridevi Annapurna Singh, Director, CSIR-CFTRI. More than 150 participants registered for the event, including 95 MSMEs from various districts across Karnataka and Tamil Nadu, along with members of Farmer Producer Organisations (FPOs), Laghu Udyog Bharati (LUB), CFTRI incubatees, scientific staff, and students. Lingaraju, Chairman of the Karnataka Chamber of Commerce, was also present. Mr. Saravanakumar, in his address speech, emphasised the essential role of food technology in everyday life, and elaborated on NSIC's pivotal function as a PSU under MSME in supporting and empowering small enterprises. Highlighting several key initiatives, he spoke about NSIC's efforts in providing collateral-free credit facilitation, bulk raw material assistance with extended credit, and marketing support for trade fair participation. He also detailed NSIC's contributions to technology upgradation, machinery leasing, and skill development through training and subsidies. Notably, he addressed the growing importance of digital platforms, outlining NSIC's support for MSMEs in digital commercialisation, e-invoicing, and product listing on e-commerce and Q-commerce platforms. Aashithosh Ashok Inamdar, Head, Technology Transfer and Business Development, CSIR-CFTRI, briefed the gathering about the event, and highlighted that the program was an initiative of Shailaja Donempudi, Distinguished Scientist and Head, Business Development Group at CSIR Headquarters. Mr. Inamdar emphasised that the event was a strategic initiative designed to bridge the gap between researchers/innovators and MSME entrepreneurs. The collaborative roadshow between CSIR-CFTRI and NSIC focused on showcasing technologies, facilitating real-time technology transfer (ToT), and fostering industry-academia collaboration, according to Mr. Inamdar. Mr. Inamdar outlined CFTRI's role in driving industrial innovation, spotlighting specific technologies across varied categories, and further expanded on the institute's collaboration models, including technology transfer, sponsored research projects, consultancy services, and other technical offerings. He also discussed prevailing market trends and emerging needs, underscoring opportunities for partnership with CFTRI. The interactive session also welcomed audience questions. Panelists from CSIR‑CFTRI engaged with stakeholders on deploying CFTRI‑developed food technologies across sectors like grains, millets, spices, fruits and vegetables, traditional foods, meat processing, and value‑added products. The discussion explored opportunities for technology transfer, rural entrepreneurship, and collaboration with industry and funding agencies.
Fashion Value Chain
29-07-2025
- Health
- Fashion Value Chain
Sold Out on Day One: India Can't Get Enough of McDonald's New ‘Protein Plus Slice'
McDonalds India (West & South), operated by Westlife Foodworld, witnessed unprecedented demand following the launch of its innovative Protein Plus Slice, with multiple outlets selling out of the new item on the very first day. The brand served more than 32,000 slices within 24 hours of launch, delivering approximately 160,000 grams of plant-based protein to customers across West and South India. Hon'ble FDA Min of Maharashtra, Shri Yogesh Kadam, Director – CSIR-CFTRI, along with the CEO and the MD of Westlife Foodworld at the launch event of McDonalds Protein Plus Slice The response was immediate and overwhelming, with customers eagerly customizing their favorite burgers with the protein enhancement. Mumbai led the region with over 11,000 slices sold, while Pune and Ahmedabad each surpassed 3,000 slices. Strong performance was also observed in Bengaluru and Chennai, with each exceeding 1,500 slices. The New Protein Plus Slice co-developed by CSIR-CFTRI The newly launched Protein Plus Range, features a first-of-its-kind 100% vegetarian, plant-based protein slice that adds 5 grams of protein to any burger. For the first time in the QSR industry, McDonalds is revolutionizing how people eat by allowing customers to add one, two, or even three slices to their favourite burgers, empowering them with greater nutritional choice without compromising taste. The launch event was inaugurated by Shri Yogesh Kadam, Honble Minister of State for FDA, Government of Maharashtra, who emphasized the growing need for safer and nutritious food choices that meet the needs of todays consumers. Developed in collaboration with the prestigious CSIR-Central Food Technological Research Institute (CFTRI), under the Ministry of Science & Technology, Government of India, the Protein Plus Slice contains no artificial colours or flavours and is free from onion and garlic, making it suitable for a wide range of dietary preferences. Akshay Jatia, Chief Executive Officer, Westlife Foodworld said, 'At McDonald's India, we have always believed in giving our customers more choice, and this time, we are giving them the power to personalize their protein intake. The Protein Plus Range allows them to enjoy their favourite McDonald's burgers without compromising on their protein needs or the taste. It also reflects our ongoing commitment to our 'Real Food, Real Good' philosophy, bringing together flavour, nutrition, and food science. We are grateful to CSIR-CFTRI for partnering with us to bring this forward-thinking product to life. Together, we remain committed to crafting menu items that are both wholesome and delicious, combining locally available ingredients in a way where great taste and nutrition go hand in hand.' Dr. Sridevi Annapurna Singh, Director, CSIR-CFTRI said, 'Building on our earlier success with the Multi-Millet Bun, we are excited to continue our partnership with McDonald's India to advance nutritional innovation in the QSR space. The Protein Plus slice is an outcome of science-backed formulation and a shared vision to elevate everyday meals through nutrition. This partnership showcases how industry and scientific institutions can come together to bring meaningful nutritional upgrades to mainstream eating.' This remarkable market response reinforces McDonalds Indias commitment to its Real Food, Real Good philosophy and demonstrates the brands leadership in menu innovation that genuinely addresses evolving consumer preferences. Customers across West and South can now savour their favourite burgers with the added nutritional goodness of protein, whether dining in, picking up via Drive-Thru, or ordering from the comfort of their homes through the McDelivery app. For more infromation, please visit:
Hans India
24-07-2025
- Business
- Hans India
McDonald's India launches first of its kind ‘Protein Plus Slice' in collaboration with CSIR-CFTRI
McDonald's India (West & South), operated by Westlife Foodworld, has taken another bold step forward in its journey of mindful indulgence by giving customers the power to personalize their protein intake like never before. The brand today announced the launch of its innovative 'Protein Plus Range', featuring a first-of-its-kind 100% vegetarian, plant-based 'Protein Slice' that adds 5 grams of protein to any burger. For the first time in the QSR industry, McDonald's is revolutionizing how people eat at its restaurants by allowing customers to add one, two, or even three Protein Plus slices to their favourite burgers. This breakthrough empowers customers with greater nutritional choice, without compromising on the great taste they love. The slice integrates seamlessly into McDonald's existing burgers, allowing customers to increase their protein consumption with ease. For example, with the Protein Slice added, the McSpicy Paneer offers 25.29g of protein, the McChicken delivers 20.66g, the McVeggie has 15.24g, and even the iconic McAloo Tikki, a balanced meal by itself, provides 13.5g of protein, redefining possibilities in a QSR. The Protein Plus Slice has been developed in collaboration with the prestigious CSIR-Central Food Technological Research Institute (CFTRI), under the Ministry of Science & Technology, Government of India. Made from 100% vegetarian ingredients, including soy and pea, the Protein Plus Slice contains no artificial colours or flavours and is free from onion and garlic, making it suitable for a wide range of dietary preferences. Akshay Jatia, Chief Executive Officer, Westlife Foodworld said, 'At McDonald's India, we have always believed in giving our customers more choice, and this time, we are giving them the power to personalize their protein intake. The Protein Plus Range allows them to enjoy their favourite McDonald's burgers without compromising on their protein needs or the taste. It also reflects our ongoing commitment to our 'Real Food, Real Good' philosophy, bringing together flavour, nutrition, and food science. We are grateful to CSIR-CFTRI for partnering with us to bring this forward-thinking product to life. Together, we remain committed to crafting menu items that are both wholesome and delicious, combining locally available ingredients in a way where great taste and nutrition go hand in hand.' CSIR-CFTRI's scientific expertise and deep understanding of protein research helped create a slice that delivers high nutritional value while maintaining the signature taste, texture, and quality that McDonald's is known for. This marks McDonald's India's second strategic partnership with CSIR-CFTRI, following the successful launch of the Multi-Millet Bun last year. Dr. Sridevi Annapurna Singh, Director, CSIR-CFTRI said, 'Building on our earlier success with the Multi-Millet Bun, we are excited to continue our partnership with McDonald's India to advance nutritional innovation in the QSR space. The Protein Plus slice is an outcome of science-backed formulation and a shared vision to elevate everyday meals through nutrition. This partnership showcases how industry and scientific institutions can come together to bring meaningful nutritional upgrades to mainstream eating.' Shri Yogesh Kadam, Hon'ble Minister of State for Food and Drugs Administration, Government of Maharashtra, inaugurated this nutrition-focused initiative today in Mumbai, emphasizing the growing need for safer and nutritious food choices that meet the nutritional needs of today's consumers. The event was also graced by senior officials from the Maharashtra Food and Drugs Administration, including Shri Rajesh Narvekar, Hon'ble Commissioner of Food Safety, Maharashtra State, and Shri Mangesh Mane, Joint Commissioner (Food), Headquarters. Addressing the audience, Yogesh Kadam stated, 'Initiatives like these align with the preamble of the Food Safety and Standards Act, 2006, which aims to ensure the availability of safe and wholesome food for human consumption. They also reflect the vision of the 'Eat Right India' movement by FSSAI — promoting safe, nutritious, and sustainable food choices across the country. It is heartening to see scientific research institutions and industry leaders come together to contribute toward national nutrition goals. This partnership model is vital for strengthening our public health landscape.' The Protein Plus Meals will be available in both vegetarian and non-vegetarian options. The vegetarian Protein Plus Meal includes a burger enhanced with the Protein Slice, paired with a protein-rich corn cup and Coke Zero. The non-vegetarian option includes the McCrispy Chicken with Protein Slice, 4-piece Chicken McNuggets, and Coke Zero, delivering a wholesome, protein-enriched meal. The launch is a key milestone in McDonald's India's Real Food, Real Good journey, which began seven years ago. Staying true to this philosophy, the brand maintains an unwavering focus on quality, ensuring its menu items are free from artificial colours, artificial flavours, and artificial preservatives, and with no added MSG in the chicken offerings. McDonald's India continues to use fresh, locally sourced ingredients from globally recognized suppliers building on nearly three decades of customer trust. This innovation reflects the brand's deep understanding of the growing awareness and demand for protein among Indian consumers. The new Protein Plus range is now available across McDonald's restaurants in West and South India. Customers can now savour their favourite burgers with the added nutritional goodness of protein, whether dining in, picking up via Drive-Thru, or ordering from the comfort of their homes through the McDelivery app.
Business Upturn
24-07-2025
- Business
- Business Upturn
McDonald's India launches Protein Plus Slice in collaboration with CSIR-CFTRI, enabling protein-rich customisation
Westlife Foodworld Ltd, the operator of McDonald's restaurants in West and South India, announced the launch of a first-of-its-kind 'Protein Plus Slice'—a 100% vegetarian, plant-based innovation aimed at giving customers enhanced protein choices in their meals. The slice, developed in collaboration with the CSIR-Central Food Technological Research Institute (CFTRI), adds 5 grams of protein to any burger and contains no onion, garlic, artificial colours or flavours. Unveiled on July 24, the Protein Plus Slice is now available at all McDonald's outlets across West and South India. Customers can add one, two or even three slices to their favourite burgers, thereby boosting protein intake without compromising on taste. For example, with this addition, McSpicy Paneer now offers 25.29g of protein, McChicken delivers 20.66g, McVeggie 15.24g, and McAloo Tikki 13.5g. The new innovation is part of the company's 'Real Food, Real Good' initiative, which has been in place for the past seven years. McDonald's India also launched special Protein Plus Meals—vegetarian and non-vegetarian combos paired with Coke Zero and other protein-rich side options like corn cups and chicken nuggets. Akshay Jatia, CEO of Westlife Foodworld, noted the collaboration's significance, stating, 'We are giving customers the power to personalise their protein intake while enjoying the flavours they love.' CSIR-CFTRI Director Dr. Sridevi Annapurna Singh added that the Protein Plus Slice is a 'science-backed formulation' aimed at elevating everyday meals. This marks the second partnership between McDonald's India and CSIR-CFTRI, following the successful launch of the Multi-Millet Bun last year. The Protein Plus range underscores a growing consumer awareness of nutrition and protein intake across India. Disclaimer: The information provided is for informational purposes only and should not be considered financial or investment advice. Ahmedabad Plane Crash Aditya Bhagchandani serves as the Senior Editor and Writer at Business Upturn, where he leads coverage across the Business, Finance, Corporate, and Stock Market segments. With a keen eye for detail and a commitment to journalistic integrity, he not only contributes insightful articles but also oversees editorial direction for the reporting team.
