Technology Database
In this section
Technologies developed by CSIR-CFTRI and available for licensing. Each dossier describes the product or process, the raw materials and equipment needed, and the licensing terms. For licensing, contact Technology Transfer & Business Development through the Contacts page.
Showing 1–20 of 20
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Cooking base mix
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Curry pastes for vegetarian & non-vegetarian
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Deep fat fried Egg Cubes
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Dehydrated Egg Cubes
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Egg crunchy bites
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Egg loaf
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Instant gravy mixes (dehydrated)
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Low fat meat kofta
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Meat burger
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Pickles - Mutton
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Pickles: Prawn
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Poultry Intestine Silage - Fermented
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Sausage preparation:Meat,Fish,Chicken & Pork
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Shelf stable egg albumin & egg yolk cubes
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Shelf stable kabab mix with chicken meat
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Shelf-stable biriyani paste
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Shelf-stable chicken biriyani
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Shelf-stable chicken tit-bits
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Silaging of Fish Waste
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Wafers:Chicken, Egg, Fish, Meat, Pork, Prawn

