Latest news with #SrideviAnnapurnaSingh
Time of India
4 days ago
- General
- Time of India
Desi Rice Mela sheds light on local paddy varieties
Mysuru: A seed conservator from Hudoor in Ponnampet in Kodagu district, has preserved 57 desi rice varieties. BP Ravishankar, the conservator, said paddy cultivation is becoming increasingly expensive. With the arrival of commercial crops, traditional paddy varieties are being pushed to the margin. "The govt must provide necessary support to bring these desi rice varieties back into farmers' fields," he said. After inaugurating the two-day Desi Rice Mela here on Saturday, he said: "For hundreds of years, farmers have been conserving and cultivating local paddy varieties. These desi rice varieties are grown in line with our food culture and traditions. It is everyone's responsibility to pass these varieties on to the next generation. Consumers should use them for good health," he advised. Unveiling the medicinal rice varieties, CFTRI former director Sridevi Annapurna Singh said traditional varieties are rich in nutrients. "Black and red rice have medicinal properties. By including them in diet, people can protect their health," she said. Suresh Kann of Save Our Rice Campaign, Tamil Nadu, Shanthakumar C, coordinator of Save Our Rice Campaign, Prema Lokkundi, head of Renuka Mahila Sangha, Bibi Jan, president of the Bibi Fathima Mahila Sangha of Teertha village, Kundagol taluk, were present. G Krishna Prasad, director of Sahaja Samrudha and the Organic Farmers' Collective, presided over the event. Stay updated with the latest local news from your city on Times of India (TOI). Check upcoming bank holidays , public holidays , and current gold rates and silver prices in your area. Get the latest lifestyle updates on Times of India, along with Raksha Bandhan wishes , messages and quotes !
Time of India
01-08-2025
- Business
- Time of India
Tech connect 2025 bridges innovation, enterprise at CFTRI campus
Mysuru: Tech Connect 2025-Bridging Innovation and Enterprise, a collaborative roadshow between CFTRI and the National Small Industries Corporation (NSIC), was held at the CFTRI campus. Speaking on the occasion, R Saravanakumar, zonal general manager (South Zone), NSIC, Bangalore, emphasised the essential role of food technology in every day life and shared personal reflections on his passion for food and its technological advancements. 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. As part of 75 years of CFTRI, a book titled "The Living Campus" was unveiled, capturing the R&D institute's heritage and scientific accomplishments. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Gentle, Needle-Free Way to Monitor Blood Sugar—Now Being Tried by Seniors Zakdavi Undo CFTRI director Sridevi Annapurna Singh traced the institute's origins back to the 1950s, underscoring its longstanding legacy in technological innovation and industrial collaboration. She shared personal insights on her research journey and the evolution of CFTRI. Stressing the importance of industry-academia synergy, she advocated for deeper collaborative efforts to drive mutual growth and development. More than 150 participants, 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, scientists, and students, attended the event. Lingaraju, chairman of the Karnataka Chamber of Commerce, was also present.
The Hindu
01-08-2025
- Science
- The Hindu
Book highlighting CFTRI's accomplishments released
CSIR‑CFTRI, Mysuru, is commemorating its 75th year with platinum jubilee celebrations that began in October 2024. Honouring the institute's journey, a book named 'The Living Campus' was formally unveiled by the dignitaries during an event recently. It captures the institute's rich heritage, scientific accomplishments, and vibrant campus culture. This publication reflects CFTRI's longstanding contributions to food science and its evolving significance in national development. Sridevi Annapurna Singh, Director, CSIR‑CFTRI, Mysuru, traced the institute's origins back to the 1950s and underscored its longstanding legacy in technological innovation and industrial collaboration. Drawing on her decades of experience as both an innovator and institute leader, she shared personal insights on her research journey and the evolution of CFTRI. Stressing the importance of industry–academia synergy, she advocated for deeper collaborative efforts to drive mutual growth and development. The Director also highlighted on impactful technologies developed at CFTRI, aimed at benefiting both industry and national priorities.
The Hindu
25-07-2025
- Science
- The Hindu
As nutritional gap widens, CFTRI event in Mysuru focuses on plant proteins to address deficiency
A national symposium on 'Plant Proteins: Structure-function, Human Nutrition, and Technological Advances' was held at the CSIR-Central Food Technological Research Institute (CFTRI) here on Friday. The symposium was organised to mark the 75th anniversary of CFTRI. As the country's premier food technology institute enters its 75th year of remarkable contribution in the area of food science and technology, it is commemorating the occasion with a series of scientific events and academic activities throughout the year. As a part of the celebrations, the CFTRI is hosting a platinum jubilee lecture series, serving as a platform for bringing together eminent personalities from the realms of science, academia, industry and innovation to share their knowledge. Through the lecture series, the CFTRI aims to foster knowledge-sharing, spark meaningful dialogue and inspire the next generation of scientists and technologists. The national symposium held on Friday is one such effort. Eminent scientists and delegates from various places took part in the event. Former CFTRI Director V. Prakash inaugurated the symposium in the presence of CFTRI Director Sridevi Annapurna Singh, H.S. Savitri, former professor in Biochemistry, IISc, Bengaluru; G. Narahari Sastry, professor, IIT, Hyderabad; Rekha S. Singhal, professor, ICT, Mumbai; and Viswajanani J. Sattigeri, head, CSIR-TKDL, New Delhi. Ms. Savitri delivered the platinum jubilee lecture on the topic 'Decoding the Structure and Function of Plant Viral Proteins: Relevance to Plant Protein Research and Biotechnology'. Mr. Prakash gave a talk on 'The Continuing Unique Global Saga of Plant Proteins @Cheluvamba Campus... Yesterday, Today, Tomorrow'. Mr. Sastry gave a talk on 'Machine Learning and AI applications in Protein Structure-function, Drug Discovery and Healthcare'; Ms. Singhal spoke on 'Plant Proteins: So Near and Yet So Far!'; and Ms. Sattigeri delivered a talk on 'Traditional Foods and Modern Concepts on Nutrition: Unity in Diversity'. The concluding lecture at the symposium was given by Ms. Sridevi Annapurna Singh, who spoke on 'My Odyssey with Proteins for Nutrition, Functionality and Health.' Dietary protein intake According to CFTRI, India's current dietary protein intake is dependent mainly on cereals such as wheat and rice, which contribute to nearly 60% of the total crop production, and yield approximately 22.6 million metric tons of protein. However, the protein quality of cereals, especially in terms of essential amino acids, is relatively poor compared to animal-based sources. 'This heavy reliance has led to widespread protein deficiency affecting an estimated 13 to 37.3% of the population across various age groups,' it stated. Nutritional gap To bridge the nutritional gap, there is a growing interest in alternative protein sources such as legume, mushrooms, and single cell proteins derived from microalgae, yeast, and bacteria. To discuss alternative protein sources, the Symposium was organised bringing together scientists, technologists, industry professionals, and young researchers to share knowledge and explore the current landscape, challenges and future directions in plant protein research. The symposium focused on structure-function relationships of plant proteins; alternate and smart proteins; therapeutic proteins and human nutrition and advanced technological solutions for large scale protein production, a note said.
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.
