List of products, technology of which is available with Central Food Technological Research Institute* (CFTRI):

Protein Foods:

1. Infant food: High-protein, optimized 12% protein, lactose-free (milk based).	2. Mustard/Rapeseed: Integrated processing.	3. Protein isolate: Groundbut, soya.
4. Dehulling of sesame.	5. Processing of sunflower seed.	6. Weaning food: Roller dried.
7. Bal-Ahar: A weaning food.	8. Composite protein food.	9. Edible groundnut flour.
10. Leaf protein concentrate.	11. Malted weaning foods.	12. Multipurpose food.
13. Edible soya flour.

Plantation and spice products:

1. Preparation of annatto dye.	2. Deterpenation of citrus oils.	3. Monsooning of cherry coffee.
4. Cocoa: Bean curing, cocoa mass, cocoa butter,cocoa powder.	5. Compounded asafoetida.	6. Cardamom-fixation of green colour.
7. Coriander dhal, supari.	8. Desiccated coconut.	9. Spray-dried coconut milk powder.
10. Encapsulated food flavours.	11. Food colours (natural): Beetroot, safflower, kokum, grapes.	12. Garlic powder.
13. Dehydration/drying of ginger.	14. Kokum: concentrate and powder.	15. Mustard powder.
16. Pepper: White, green and dehyderated green pepper.	17. Sterlisation of black pepper.	18. Plant growth promoter containing n-Triacontanol.
19. Drying (including dipsol formulation, fractionation) of red chillies.	20. Spice oleoresins: Pepper, ginger, turmeric, cardamon.	21. Spice oleoresins: Pepper,gringer,turmeric chillies
22. Tamarind: Concentrate and powder.	23. Turmeric: Curing and polishing.	24. Walnut processing.
25. Product of phycocyanin from Spirulina.	26. Rural-based biotechnological production of spirulina.	27.

Fruit/Vegetable Products:

1. Fruit bars: Mango, banana,guava,apple.	2. Fruited cereal:Mango,apple,banana	3. Fruit juice concentrate/paste: Mango,pineapple,apple,orange,tomato.
4. Fruit juice power; Mango,banana,guava,tomato.	5. Fruit and vegetable dehydration:Grapes,banana,onion,potato,peas.	6. Instant pickles:Mango, lime.
7. Continuous production of jam.	8. Papain:Crude,IP,BPConcentrate.	9. Pectin from pectinaceous materials.
10. Strained baby foods: Wet or dry (fruit,vegetable, meat,egg).	11. Anti-fungal paste for bananas.	12. Canning of curried vegetables.
13. Fruit jams,jellies,preserves and candles.	14. Fruit toffees.	15. Fruits and vegetables: Canning,refrigeration and freezing.
16. Mango pulp:Bulk preservation for RTS beverage.	17. Tamarind juice concentrate.	18. Mango ripening: Accelerated process.
19. Dehulling of muskmelon seeds.	20. Mushroom culture.	21. Preparation of pickles and chutneys.
22. Pineapple:Osmo-air-dried.	23. Potato products:Flour,flat dry chips,wafers,slices.	24. Potato products:Preparation(including ketchup concentrate from tomato paste).
25. Formulation and use of wax emulsion for extending the shelf-life of fruits and vegetables.	26. Oyster mushroom production and dehydration.	27.

Beverage Products:

1. Coffee beverage: Carbonated(including coffee concentrate)	2. Coffee/Tea whitener.	3. Flavour blends: Cola,orange and lime/lemon.
4. Flavoured tea and instant tea.	5. Lactic beverage: Cereal-based.	6. Liquid fruits(Clarified fruit juices) from banana,grapes,guava,cashew.
7. Malted beverage.	8. Toned milk with vegetable protein.	9. Carrot juice: Beverage and RTS.
10. Ginger cocktail.	11. Groundnut milk/curd.	12. Honey beverage.
13. Comminuted orange beverage base.	14. Pan supari nectar.	15. Pomegranate juice and products.
16. Bottling and preservation of sugarcane juice beverage.	17. Fruit syrups and squashes.	18. Litchi products: Canned,squash.

Disinfestations Products:

1. Cockroach trap:Design and bait formulation.	2. Durofume:Process and formulation.	3. Durbobase formulation.
4. Lindane and by-products.	5. Methyl bromide.	6. Minifume tablets.
7. Mosquito repellent herbal coil.	8. Pest-proof emulsion.	9. Pheromone-based formulation(trap) for T.castaneum.

Convenience Foods:

1. Ready mixes: Idli,vada,dosa,chakli,jamun,jilebi,maddur vada,pakoda,flavoured flan,soya-based resagolla,canning of rasagolla.	2. RTE concenience food:Khakra.	3. Orange peel curry/chutney.
4. Cereal flakes: Rice,jowar.	5. Instant traditional foods:Bisibele bhath,pullogare,sambar,rasam,pongal,urd bhath,imli-poha.	6. Fast foods.

Cereal and Pulse Products:

1. Curing of new paddy.	2. Semolina from coarse wheat.	3. Maize-based preparations.
4. Parboiling of paddy: Dry heat method,hot soaking method.	5. Paushtik atta.	6. Refined millet flour.
7. Basmati rice staining.

Microbial and Fermentation Products:

1. Alcohol from banana, cashew apple, mahua flowers,grapes,tapioca.	2. Baker's yeast.	3. Yeast strain from alcohol production.
4. Food enzymes: Fungal amylase, amyloglucosidase, pectinase.	5. Aflatoxin decontamination.	6. Natural vinegar: Generation (including generator design) from jaggery,toddy,pineapple.

Bakery Products:

1. Biscuit formulations: Cocoa, cocoa cream, nutro, high protein.	2. Baking powder.	3. Biscuit formulations: Salt and sweet.
4. Production of bread: brown, plain, sweet, milk, whole wheat, fruit.	5. Premix-based foods: Bread, biscuit, cookies.	6. Composite ragi bread.
7. Composite bajra bread.	8. Instant cake mix.	9. Sugar-free biscuits.
10. Onion biscuits	11. Speciality bakery models.

* Details as per Website of CFTRI