Technologies
Title: | Fruit Bubbles for Preservation/Molecular gastronomy-Food spherification |
Area: | Agricultural Sciences |
Focus Area: | Frugal Innovation, Food and Nutrition |
Status: | Proof of Concept established |
Patent: | Nil |
Social Benefits: | The product has a significant social impact by contributing to increased farming opportunities, reducing fruit wastage, and promoting greater fruit consumption among both adults and kids. Additionally, it enhances the availability of essential micronutrients in the population, positively influencing overall nutritional well-being. |
Developing Agency: | Ms Vani S |
Technology Readiness Index: | TRL 5 |
Source Title: | Data sourced from Biotechnology Industry Research Assistance Council (BIRAC), Department of Biotechnology (DBT) |
Brief Description
Description : | Introducing a novel fruit bubble preparation method aimed at preserving seasonal fruits and minimizing farm produce wastage. This innovative technique offers versatile usage, as fruit bubbles can be enjoyed as standalone snacks, converted into refreshing juices, or used as salad dressings and toppings. Notably, this method proves cost-effective compared to other fruit preserves available in the market, containing fewer additives. By utilizing pureed fruits, fruit bubbles retain their actual nutrients, providing a nutritious and flavorful option for consumers. |