Technology Features & Specifications
The technology is mainly intended for plant-based ingredients and it involves three main steps:
- The first step involves the removal of compounds present in plant foods that inhibit nutrient absorption (anti-nutrients). During this step, the locked nutrients are released from the whole foods.
- The second step is focused on increasing the bioactivity of the released nutrients using food-grade microbes, such as bacteria, yeasts, and enzymes.
- The final step involves the development of various product formats that contain easily absorbable and active nutrients used for the manufacture of RTE foods and ready-to-drink (RTD) beverages.
The technology is designed in such a way that minimal processing of the ingredients is required and they remain whole and unadulterated during the entire process.
The technology is intended mainly for plant-based food ingredients. The enhanced ingredients can be used in the manufacture of various RTE and RTD products. Some of the key application segments where potential adoption can be expected include breakfast cereals, snacks, and beverages, such as milk and tea. The technology can also be potentially extended to the development of nutraceuticals in the future.
The developed technology helps to satisfy consumer requirements for enhanced health and wellness benefits from various RTE and RTD products. This enables the resultant food products to be used as a viable therapeutic and preventive food supplement for healthcare and medical interventions. The technology also helps to maximize nutrient absorption from plant-based foods and to overcome the key challenge that affects the adoption of plant-based ingredients in the RTE and RTD segments. It also allows tailoring of products to cater to the varying nutritional needs and requirements of different demographics.