The Biodegradable Cutlery Research and Innovation Centre at the CSIR-Central Food Technological Research Institute (CFTRI) in Mysuru, established under the ‘SHREE ANNA – Millet Mission’ project, has successfully developed biodegradable plates. This initiative aims to tackle environmental concerns caused by plastic waste while utilizing millet processing by-products.
Biodegradable Plates and Environmental Impact
The centre, equipped with advanced pre-processing, manufacturing, and analytical technology, focuses on creating biodegradable cutlery and tableware. During CFTRI’s 75th foundation day celebrations, biodegradable plates were trialed by serving guests high tea. Researchers are also exploring the development of edible cutlery, allowing consumers to enjoy their meals and eat the utensils afterward.
Innovative Team Behind the Project
Led by senior principal scientist Ashitosh A. Inamdar, along with Suresh D. Sakhare and Saravanan M. from CFTRI’s flour milling and confectionery technology department, the project is pushing innovation in sustainable food packaging and processing.
New Technologies in Food Products
In addition to biodegradable plates, CFTRI has introduced other innovative food products and processes:
- Multigrain Waffles
Traditionally made from refined wheat flour, waffles are high in calories and low in dietary fibre. CFTRI’s multigrain waffles use whole wheat, pearl millet, and finger millet to boost fibre and reduce calories, making them a healthier snack option. These can be marketed in bakeries, stores, and restaurants to meet consumer demand for nutritious, convenient foods. - Instant Masala Tea Premix
Bringing the authentic taste of Indian masala tea, this instant premix offers convenience through single-serving sachets. Available with various sweeteners, including sugar-free options, this product caters to diverse dietary preferences.
- Gluten-Free Bread Premixes
Using minor millets like proso, foxtail, and barnyard, CFTRI has developed gluten-free bread premixes. This product supports the growing demand for gluten-free foods and promotes millet consumption. It is suitable for both small-scale home baking and large-scale commercial production.
These innovations demonstrate CFTRI’s commitment to improving both the sustainability and nutritional quality of food products while supporting the millet mission.
