Latest news with #CFTRI
News18
3 days ago
- Business
- News18
McDonald's And Swiggy Team Up For Limited-Time High-Protein Burgers
Swiggy and McDonald's launch high-protein burgers in 58 cities for a limited time. Swiggy has teamed up with McDonald's India (West and South) to launch a new range of high-protein burgers, available exclusively on the Swiggy app from July 24 to August 11 this year. The limited-time Protein Plus range will be available in 58 cities, including major hubs like Bengaluru, Mumbai, Chennai, Hyderabad, Pune and others. The new line of burgers is part of a health-focused initiative and has been developed in partnership with the Central Food Technological Research Institute (CFTRI). As per Business Today, each burger comes with a special protein slice made from soya and pea protein, which adds 5 grams of protein per slice without significantly increasing calories. Both vegetarian and non-vegetarian options are available. Popular items like Crispy Veggie Burger, McSpicy Premium Veg, McSpicy Premium Chicken, McCrispy Chicken, McSpicy Paneer, Masala McEgg, McAloo Tikki, McChicken and McVeggie are part of the new lineup. In addition to the protein upgrade, McDonald's is also introducing Multi-Millet Buns, developed with CFTRI, as per PTI. These buns are made using five different types of millets and add essential nutrients, vitamins and fibre to the burgers. Burgers like McAloo Tikki, McChicken, McVeggie, McSpicy Chicken and Crispy Veggie Burger will feature these healthier buns. 'We are proud to be the exclusive platform for the launch of McDonald's Protein Plus and Burgers with Millet Bun range online. As consumers become aware of the importance of protein in their diets, we know that they would not immediately shift away from their favourite items," said Sidharth Bhakoo, Chief Business Officer, Swiggy Food Marketplace, as quoted by PTI. 'The launch of this new range is a step forward in upping the protein consumption of consumers, while also enabling them to enjoy their favourite burger. This is just the start and I am sure we will partner with McDonald's in the coming months to launch more high-protein products for the Indian consumer," added Bhakoo. This initiative supports Swiggy's recent push toward healthier eating. Earlier this month, Swiggy introduced a 'High Protein' category with over 5 lakh dishes from more than 34,000 restaurants to help users easily discover nutritious meals. view comments First Published: Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
Time of India
5 days ago
- Business
- Time of India
India will have to feed 1.7 bn people by 2030: Ex-director of CFTRI
Mysuru: By 2030, India will need to feed 1.7 billion people, which is a staggering demand that poses a major challenge to the nation's food supply chain, said V Prakash, former director of CSIR-Central Food Technological Research Institute (CFTRI). Tired of too many ads? go ad free now He was addressing a national seminar on plant proteins held at the CFTRI auditorium on Friday. Prakash noted that the daily demand includes consumption at homes, events, meetings, and weddings. "No single food production unit can meet this demand. We need thousands of factories, especially as consumer preference is rapidly shifting towards ready-to-eat food," he said. "Food technology, research institutions, and scalable production units will be critical in addressing this need," Prakash said. Highlighting a growing concern, HS Savitri, retired professor of biochemistry, warned about the detrimental impact of viruses on crop yields. "Viruses are reducing agricultural productivity by 10% to 30% annually, leading to losses estimated at $15 billion per year," she stated. She emphasised the need for scientific interventions to protect key crops like bananas, paddy, and tomatoes. For instance, the banana virus alone caused a Rs 350 crore loss between 2007 and 2010, while paddy viruses result in an annual loss of around $1 billion. The event also witnessed the launch of a CFTRI-developed 'Protein Slice'—a plant-based product. Additionally, CFTRI signed a memorandum of understanding (MoU) with the Good Food Institute to foster collaboration in research and development of sustainable food technologies. CFTRI director Sridevi Annapurna Singh was also present at the event.
The Hindu
5 days ago
- Health
- The Hindu
CFTRI launches ‘Protein Plus Slice' in collaboration with McDonald's
'Protein Plus Slice', a collaborative product developed by CSIR-CFTRI, Mysuru, and McDonald's India (West and South) that was formally launched at an event in Mumbai on Thursday, was unveiled during a national symposium on plant proteins held at the CFTRI campus in Mysuru on Friday. According to a note from McDonald's India, the 'Protein Plus Slice' is made from 100% vegetarian ingredients, including soy and pea protein, and contains no artificial colours or flavours. It is also free from onion and garlic, making it suitable for a wide range of dietary preferences. At a press conference here on Friday, scientists from CFTRI, and representatives from McDonald's said this is their second collaborative venture after the Multi-Millet Bun. The 'Protein Plus Slice' has been launched across 440 McDonald's outlets in West and South India. Each slice contains 5 grams of protein, and can be added to any burger based on customer choice for greater nutrition, they added. The CFTRI scientists took nearly six months to develop the product in partnership with McDonald's. The team involved in developing the slice included Jyothilakshmi, Chetana R., Sachin Eligar, Giridhar, Prabhasankar, Aashitosh Inamdar, and Sudheer Yanam, the institute said. Shatadru Sengupta and Sulakshna Mukherjee, representing McDonald's, were present during the unveiling of the protein slice at the event, which was attended by CFTRI Director Sridevi Annapurna Singh, former CFTRI director V. Prakash, and others. A press release from CFTRI said the collaborative project between SYMEGA, CFTRI, and McDonald's focused on developing improved plant-based protein slices for burgers with enhanced texture, flavour, and nutritional value. With the growing demand for sustainable and healthier food options, plant-based protein slices have emerged as a versatile and nutritious alternative to traditional slices. These slices are crafted from various plant-derived ingredients to mimic the texture, flavour, and sensory experience of animal-based proteins while offering environmental and health benefits, it added.
The Hindu
5 days ago
- Science
- The Hindu
As nutritional gap widens, CFTRI event in Mysuru focuses on plant proteins to address deficiency
A national symposium on 'Plant Proteins: Structure-function, Human Nutrition, and Technological Advances' was held at the CSIR-Central Food Technological Research Institute (CFTRI) here on Friday. The symposium was organised to mark the 75th anniversary of CFTRI. As the country's premier food technology institute enters its 75th year of remarkable contribution in the area of food science and technology, it is commemorating the occasion with a series of scientific events and academic activities throughout the year. As a part of the celebrations, the CFTRI is hosting a platinum jubilee lecture series, serving as a platform for bringing together eminent personalities from the realms of science, academia, industry and innovation to share their knowledge. Through the lecture series, the CFTRI aims to foster knowledge-sharing, spark meaningful dialogue and inspire the next generation of scientists and technologists. The national symposium held on Friday is one such effort. Eminent scientists and delegates from various places took part in the event. Former CFTRI Director V. Prakash inaugurated the symposium in the presence of CFTRI Director Sridevi Annapurna Singh, H.S. Savitri, former professor in Biochemistry, IISc, Bengaluru; G. Narahari Sastry, professor, IIT, Hyderabad; Rekha S. Singhal, professor, ICT, Mumbai; and Viswajanani J. Sattigeri, head, CSIR-TKDL, New Delhi. Ms. Savitri delivered the platinum jubilee lecture on the topic 'Decoding the Structure and Function of Plant Viral Proteins: Relevance to Plant Protein Research and Biotechnology'. Mr. Prakash gave a talk on 'The Continuing Unique Global Saga of Plant Proteins @Cheluvamba Campus... Yesterday, Today, Tomorrow'. Mr. Sastry gave a talk on 'Machine Learning and AI applications in Protein Structure-function, Drug Discovery and Healthcare'; Ms. Singhal spoke on 'Plant Proteins: So Near and Yet So Far!'; and Ms. Sattigeri delivered a talk on 'Traditional Foods and Modern Concepts on Nutrition: Unity in Diversity'. The concluding lecture at the symposium was given by Ms. Sridevi Annapurna Singh, who spoke on 'My Odyssey with Proteins for Nutrition, Functionality and Health.' Dietary protein intake According to CFTRI, India's current dietary protein intake is dependent mainly on cereals such as wheat and rice, which contribute to nearly 60% of the total crop production, and yield approximately 22.6 million metric tons of protein. However, the protein quality of cereals, especially in terms of essential amino acids, is relatively poor compared to animal-based sources. 'This heavy reliance has led to widespread protein deficiency affecting an estimated 13 to 37.3% of the population across various age groups,' it stated. Nutritional gap To bridge the nutritional gap, there is a growing interest in alternative protein sources such as legume, mushrooms, and single cell proteins derived from microalgae, yeast, and bacteria. To discuss alternative protein sources, the Symposium was organised bringing together scientists, technologists, industry professionals, and young researchers to share knowledge and explore the current landscape, challenges and future directions in plant protein research. The symposium focused on structure-function relationships of plant proteins; alternate and smart proteins; therapeutic proteins and human nutrition and advanced technological solutions for large scale protein production, a note said.
Indian Express
6 days ago
- Health
- Indian Express
Why is McDonald's India adding ‘protein slice' to its burgers
The popular burger chain McDonald's Thursday launched a new Protein Plus range headlined by a plant-based 'protein slice' — a disc-shaped, orange slice that resembles cheddar cheese. Weighing 15 grams, McDonald's said each slice delivers 5 grams of protein, and can be added to any burger at an extra cost of Rs 25 per slice. The initiative was launched in Worli, Mumbai, by Maharashtra Minister of State for Food and Drugs Administration Yogesh Kadam. 'Initiatives like these align with the preamble of the Food Safety and Standards Act, 2006, which aims to ensure the availability of safe and wholesome food for human consumption,' said Kadam. Explaining the rationale behind the launch, Akshay Jatia, Executive Director, Westlife Foodworld, which operates 444 McDonald's outlets across West and South India, said that the innovation wasn't driven by a single data point but stemmed from a broader aim 'to make our food wholesome and nutritious and make McDonald's a part of our customers' everyday occasions.' He added, 'The first step in this journey was the introduction of the multi-millet bun last year, also developed in partnership with CFTRI. It was about bringing grains that people value into our menu. The protein slice is the next step, and is adding an important macronutrient, which is also central to the public discourse on health, to our burgers.' The nutritional upgrade varies depending on the burger. When paired with the new protein slice, the McSpicy Paneer delivers 25.29g of protein, the McChicken 20.66g, the McVeggie 15.24g, and the iconic McAloo Tikki clocks in at 13.5g. The slice is plant-based, made from soy, pea, and whey protein, and doesn't contain preservatives, artificial colours, onion, or garlic. Diners are free to add more than one slice, said McDonald's. Developed over nearly a year in collaboration with the Mysuru-based CSIR–Central Food Technological Research Institute (CFTRI), under the Ministry of Science & Technology, the slice is part of a larger push to address India's protein gap. 'Nearly 70 per cent of Indian adults are protein-deficient,' said Dr Sridevi Annapurna Singh, Director of CSIR-CFTRI, at the launch. 'Our children, too, are lacking in protein. If you compare them to their Western counterparts, you'll notice differences in height, and that comes down to the quality of protein.' Elaborating on the challenges of creating a protein-dense slice that mimics cheese, Singh said, 'Each protein behaves differently, so getting the right texture, taste, shelf life, and sliceability was a huge challenge. We also had to address protein's tendency to absorb water so ensuring the right moisture content was critical for palatability.' Although the slice on its own doesn't have a strong flavour, when paired with burgers, even something as simple as the McAloo Tikki, it blends in seamlessly, making the added protein nearly unnoticeable to taste.
