National Institute of Food Technology Entrepreneurship and Management, Kundli has successfully licensed an innovative food technology titled “Vitamin D2, B12 & B2 Biofortified Mushroom Flour – A Next-Generation Nutritional Superfood.”
The technology, developed by Dr. Neetu Kumra Taneja, has been licensed to Aamlda Organic Foods & Research Center Pvt. Ltd., marking an important step in translating scientific research into commercially viable nutritional products.
This biofortified mushroom flour is enriched with essential vitamins such as Vitamin D2, Vitamin B12, and Vitamin B2, making it a highly nutritious ingredient that can be incorporated into a wide range of functional food products. The innovation holds strong potential in addressing micronutrient deficiencies, which remain a major public health concern in many parts of the world.
The fortified mushroom flour can be utilized in the development of nutrient-dense food formulations, including bakery products, health supplements, ready-to-eat foods, and other functional foods aimed at improving dietary quality and nutritional intake.
This technology licensing agreement highlights NIFTEM-Kundli’s growing role in bridging the gap between research and industry. By enabling commercialization of innovative food technologies, the institute continues to promote entrepreneurship, industry collaboration, and technology transfer in the food processing sector.
The partnership also reflects the institute’s broader vision of strengthening food innovation ecosystems, accelerating the adoption of research-driven solutions, and contributing to a healthier, more nutrition-secure future for society.
Through initiatives like this, NIFTEM-Kundli continues to empower industries with advanced technologies while supporting national efforts toward improving nutrition and sustainable food systems.
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