CSIR-CFTRI Symposium Highlights Innovation in Food Product Development

CSIR-CFTRI, Mysuru, through its Department of Traditional Foods and Applied Nutrition, recently hosted a symposium on “Insights in Food Product Development,” bringing together experts to discuss evolving trends and challenges in creating nutritious, consumer-focused food products.

The experts highlighted the importance of aligning nutritional science with product design, focusing on ingredient selection, processing, and fortification to enhance health benefits without compromising taste or affordability.

They emphasized interdisciplinary innovation and the role of sensory science in improving consumer acceptance and market success. They also stressed translating research into scalable solutions.

Technical sessions covered commercialization, regulatory pathways, and sensory evaluation. Experts underlined how taste, texture, and appearance influence consumer preferences, reinforcing the need to integrate nutrition, technology, and consumer insights for sustainable food innovation.

30-03-2026