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 1–42 of 42
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An improved process for Chilli oleoresin
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Annatto Dye
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Cashew apple candy
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CGA enriched instant Coffee cubes
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Chlorogenic acid rich coffee conserve from green coffee beans
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Cocoa mass, butter & powder
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Coconut spreadbased on mature coconut water concentrate & coconut fiber
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Coffee Based Mouth Freshener
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Compounded Asafoetida
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Dehydrated green pepper
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Dehydrated green pepper without chemicals
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Dehydration of coriander foliage
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Desiccasted Coconut
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Ethylene Scavenger
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Faster curing of vanilla beans
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Garlic paste
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Garlic powder
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Ginger paste
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Green pepper in brine
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Green Tamarind Spice mix - paste & powder
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Instant Coffee cubes
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Kokum Concentrate & Powder
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Marigold Oleoresin
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Mustard powder
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N-Triacontanol
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Natural flavourant from Swallow roots
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Natural Food Colourants
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Preparation of radical scavenging conserve from tea leaves
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Preparation of zerumbone crystals
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Process for flavour essence from Decalepis
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Processing Of Cacao Pods (Theobroma Cacao) Feremented And Dried Cocoa Beans
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Spice mix: Pulao
Dossier not available online -
Spice Oil- Pepper
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Spice oleoresins
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Spray dried coconut milk powder
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Sugarcane Juice Spread
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Tamarind: juice concentrate & powder
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Turmeric powder from fresh turmeric rhizome
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Virgin Coconut Oil
Dossier not available online -
Water soluble turmeric colourant (odourless) formulation (WTCF)
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White pepper
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Zinc - EDTA Chelate

