>Featured Project
Developed Diabetic-Friendly Bread Flour
During my travels across multiple countries, I observed a pressing and universal concern: the rising incidence of diabetes among all age groups. In response to this, I conceptualized and developed a specialized bread flour tailored for diabetic individuals. This bread(leavened and flat) made from this diabetic friendly flour is low in glycemic index, made from complex carbohydrates, and is free from added sugars and preservatives. Designed for the 49% global diabetic population, it offers a healthier alternative to conventional high carbohydrate breads.
Formulated Eight-Grain Multi-Grain Flour
Created a nutritionally balanced Eight-Grain Flour using Wheat, Jowar, Bajra, Ragi, Soybean, Psyllium Husk, Chana Dal, and Cornflour. This flour supports digestive health and is ideal for gluten-sensitive individuals. Rich in fiber, protein, and micronutrients, it helps in weight management and reduces the risk of lifestyle diseases.
Sensory Quality Enhancement of 43 Meat Products
Led a sensory evaluation project for 43 meat products involving 10 expert panelists. Improved parameters like taste, aroma, and texture. These refinements resulted in higher customer satisfaction, increased sales, and better market reach, showing the effectiveness of sensory science in food industry.
Development of Innovative Ice Creams
Pioneered a new range of ice creams incorporating natural sweeteners, protein enrichment, and functional ingredients.Introduced chocolate coated ice creams, unique flavored saffron-almond and rose-gulkand were introduced, catering to health-conscious, vegan, and lactose-intolerant consumers alike.
Multi-Grain High Protein Porridge Mix
Developed a quick and wholesome porridge mix using millets, oats, soy protein, chia seeds, flaxseeds, and pulses. Rich in fiber and protein, this mix supports digestive health, muscle growth, and energy levels—ideal for children, elders, and fitness enthusiasts. A perfect nutritious meal replacement.
