Ministry of Food Processing Industries

ABSTRACT The black soldier fly (Hermetia illucens) has the benefit of bio‐conversion of waste sequentially provides surplus nutritional benefits. In recent times, the demands for alternative protein‐rich novel foods are growing rapidly with a positive approach. The black soldier fly has emerged as a sustainable and innovative nutritional source to meet the futuristic demand of the world. The development of composite film from novel insect protein of black soldier fly prepupae (BSFP) provides an opportunity to explore the under‐utilized source. The composite film‐forming solutions of varying compositions with chitosan: BSFP protein along with glycerol 0.50 mL (v/v). The phosphate buffer (pH 7.4) was used to disperse 4% isolated BSFP protein in 1% chitosan matrix. The study reveals excellent functional and thermal properties with glass transition temperature of 180°C in BSFP protein with 75% protein purity. Followed by the composite films has high tensile strength in T4 with 31.93 MPa with thickness of 0.063 mm is due to the electrostatic interaction of hydroxyl and amino group at specific concentration of protein and chitosan. The scanning electron microscope image depicts the smooth morphology of protein embedded in chitosan matrix. There is a significant increase in antioxidant properties with increase of protein ratio (C:47.52, T1:72.88, T2:68.22, T3:62.09, T4:56.55, and T5:51.30 mg/mL). The low water vapour permeability with minimum range of 1.86 in T5 and maximum of T1 3.67 kg.m. hr −1 . Pa −1 .m −2 and the results has positive correlation to the contact angle measurements of composite films signifies good hydrophobicity behavior. The study explores by utilizing renewable insect resources like BSFP to develop novel sustainable bio‐packaging film with waste to wealth concept. The study reveals the suitability of insect protein with high nutritional and significant mechanical, antioxidant property in bio packaging sectors. The bio‐packaging films optimized from insect protein can be commercialized as edible films in RTE foods, confectionery, bakery industries, customized foods, and 3D Food printing.

Palms are among the oldest cultivated plant species, Coconut, Palmyra, and Date palms are the most prominent in India. These palms produce sap that can be harvested year-round or seasonally from unopened spadices. The sap is consumed freshly or processed into value-added products such as jaggery, candy, toddy, and vinegar. Jaggery is the most commercially significant product, traditionally prepared by concentrating palm sap. While over 90% of jaggery production in India is sugarcane-based, jaggery derived from palm saps remains underutilized despite its superior nutritional profile, including higher levels of zinc (up to 2.5mg/100g), iron (up to 11.4mg/100g), and potassium (up to 1050mg/100g). This review comprehensively presents the traditional and improved processing methods, grading standards, nutritional value, and functional benefits of Coconut, Palmyra, and Date palm jaggery. It also discusses storage challenges due to its hygroscopic nature, the prevalence of adulteration with sugarcane derivatives, and emerging detection technologies for quality control. By consolidating fragmented knowledge and emphasizing the regulatory and technological gaps, this review highlights the untapped potential of palm jaggery as a functional sweetener with commercial and therapeutic value.

Micronutrient deficiencies, also known as “hidden hunger,” remain a pervasive public health issue in low- and middle-income countries, particularly among vulnerable populations within these countries. The main drivers of these deficiencies are poverty, limited dietary diversity, weak nutritional strategies, poor health service delivery and general health access barriers. This review assesses the prevalence, drivers, and consequences of selected micronutrient deficiencies: iron, iodine, zinc, vitamin A and vitamin D, within the scope of undernutrition, food insecurity, and socioeconomic inequity. The consequences associated with these deficiencies include stunted growth, increased susceptibility to illness, poor cognitive and social functioning, and deepened poverty. The primary strategies to address these deficiencies include dietary diversification, supplement provision, biofortification, and the production of fortified foods. Barriers to progress include the high cost of food, weak healthcare infrastructure, low educational levels, and ineffective policy implementation. Integrated food systems, personalised nutrition, and innovative food technologies have the potential to address both nutritional and health inequities. Addressing barriers to safe and nutritious food and healthcare systems in order to address health inequities requires integrated, multisectoral planning and contextual policy. Improving individual health outcomes is crucial, but addressing micronutrient deficiencies has a ripple effect throughout society, enabling economic development through poverty reduction and increased productivity.

ABSTRACT Spices and herbs are essential ingredients for flavor and preservation in culinary applications, and they also have health‐promoting effects against chronic illness. Their lengthy history of use is hindered by a growing incidence of food fraud, which is motivated by economic gain and often involves substituting cheaper materials for genuine items. Adulteration detection methods are moving from traditional visual examinations and microscopes to modern nondestructive technology. Techniques such as nuclear magnetic resonance (NMR), near‐infrared spectroscopy (NIRS), Thermal Imaging, magnetic resonance imaging (MRI), hyperspectral imaging technique (HSI), X‐ray spectroscopy, Raman Spectroscopy, and bio‐speckle laser (BSL) analysis provide potential options for precise and rapid quality assessment without compromising sample integrity. NMR offers detailed structural information, whereas thermal imaging quickly determines temperature distributions. MRI provides high‐resolution images of interior structures, which are valuable for determining freshness and chemical composition. X‐ray spectroscopy reveals internal structural degradation and impurities, while Raman Spectroscopy excels in detecting chemical composition and adulteration, especially when combined with surface‐enhanced Raman spectroscopy (SERS). BSL analyzes biological activity changes, which are useful for determining maturity and adulteration. These new approaches, together with their nondestructive nature, open the door to better detection of food fraud and quality assurance in the spice and herb industry, addressing both economic and health concerns.

Mushrooms are recognized as functional foods due to their rich composition of proteins, vitamins, minerals, dietary fiber, and bioactive compounds with antioxidant and immunomodulatory properties. However, their high perishability restricts consumption and limits market potential. This study focused on the development of innovative mushroom-based food products including brownies, cookies, soufflé, paniyaram, juice, and popcorn, with the aim of enhancing shelf life, consumer acceptability, and profitability. The products were prepared using standard recipes with mushroom powder as a functional ingredient, and evaluated through sensory analysis, cost–benefit assessment, and consumer preference studies. Results indicated that mushroom cookies received the highest sensory scores across taste, texture, and overall acceptability, while mushroom paniyaram exhibited the maximum benefit–cost ratio due to its low production cost. Mushroom brownies and popcorn also showed good market potential as nutritious snack options. Overall, value addition substantially improved consumer appeal and economic returns, demonstrating that mushroom-based innovative products can serve as sustainable, health-promoting alternatives to conventional foods. Expanding their commercialization could support farmer income, reduce post-harvest losses, and strengthen food and nutritional security. These findings underscore the potential for scaling up mushroom-based value-added products to enhance public health nutrition and rural entrepreneurship.

Worldwide intake of vegan merchandise has extensively accelerated within the ultimate decade, as purchasers become more aware of the health, environmental and moral outcomes of eating animal products. Ice cream is a frozen sweetened product made out of a warm-treated blend including fit to be eaten fats and milk solids without or with other components and approved additives. Ice cream became and is the most famous dessert of all times. In this study, cottonseed milk was used as the main substrate, and coconut milk was used as the vegan version of whipped cream. The ice cream was prepared with the help of an instant ice cream machine, which was set to run for 30 minutes. The objectives of this study were to develop cottonseed milk ice cream with 2 flavors (vanilla and ginger), to determine the overall acceptance of vanilla-flavored and ginger-flavored ice cream (sensory evaluation), to determine the overall acceptance of the treated ice cream, and to find out the proximate composition of the vegan ice cream by FSSAI and AOAC methods. The vegetable milks might also provide ice cream producers an alternative supply of cow milk as a purposeful ice cream. It also gave a lead towards developing a non-dairy/ vegan delicacy on nutrient-rich cottonseed.