Guru Angad Dev Veterinary and Animal Sciences University (GADVASU) has signed a Memorandum of Understanding (MoU) with Namdhari Food and Dairy Industries, Ludhiana for transferring of technology regarding Low and Medium Fat Fruit Ice-cream (Sugar Free) and High Protein Blackcurrant Fruit Lassi (Sugar Free) for the benefit of health conscious consumers.
The MoU was signed in the presence of Dr J.P.S. Gill, Director of Research and Satnam Singh, Namdhari Food and Dairy Industries and Dr A S Nanda, Vice Chancellor of GADVASU as well as the officers of the University.
While emphasizing the importance of Public and Private Partnership, Dr Nanda urged that it will helpful in uplifting the dairy sector further and hoped that this transfer of technology will deliver good results from lab to land.
Focusing on entrepreneurs, Dr. J.P.S Gill said, “The dairy entrepreneurs should gather feedback from end users, so that the further research may be carried out as per the need and requirement of the industry.”
Satnam Singh of Namdhari food and dairy industries said that this kind of MoU will helpful to fulfill the consumer based demands towards healthy dairy products.
“The transfer of new technologies can be beneficial for the dairy farmers and budding entrepreneurs who want to start or develop their business”, said Dr Anil Kumar Puniya, Dean, College of Dairy Science and Technology.
Dr. S. Sivakumar, Head, Department of Dairy Technology has said in the occasion, “The consumer’s trend is towards consumption of low and medium fat fruit ice-cream (sugar free) for health benefits. Incorporation of fruits like dates and berries singly or in combination help to improve nutritive value of the ice-cream due to the presence of beneficial components in the fruits. The developed sugar free fruit ice-cream having lower calories than normal fruit ice-cream.”
