1.     General Information

Title

Formulation and Production of Probiotic as well as Avocado Enriched Ice-cream for Health.

Project Period

14 months

Budget
(NRP)

Total

KOICA Grant

Matching Fund

Cash

In Kind

6,065,000

5,000,000

1,065,000

Host Institution

Name

Kathmandu University

Phone

+977-11-415100

Website

www.ku.edu.np

Address

Kathmandu University, Dhulikhel, Nepal

Principal Investigator

Name

Sangita Shakya

Department

Biotechnology

Position

Associate Professor

Mobile Phone

9851100114

E-mail

sangita@ku.edu.np

2.     Description

Background

Functional foods are the ones that in addition to providing energy and nutrients, also affect specific functions or systems in the human body. Functional foods have experienced rapid market growth in recent years. The dairy sector, which is strongly linked to probiotics, is the largest functional food market accounting for nearly 33% of the broad market. Probiotics show considerable promise for the expansion of the dairy industry, especially in such specific sectors as yogurts, cheeses, beverages, ice creams, and other desserts. Ice creams are food products that show great potential for use as vehicles for probiotic cultures, with the advantage of being foods consumed by all age groups and social levels.

The probiotic market in Nepal is relatively small. The products available are limited and there is still lack of a product that can be singled out as a brand. The ice cream market on the other hand is ever growing with both national and international brands coexisting commercially. The increase in health-conscious consumers and their interest in products that improve life quality without compromising on the taste has opened vistas for development of functional foods to suit the Nepalese palate.

Probiotic avocado ice cream can thus thrive in the already competent market due to the following reasons:

• the growing popularity of avocado

• the all-year-round profitable ice cream market

• avocado ice cream being a novel flavor

• the probiotic attribute adding the value to already likeable product thus upgrading it to a “taste with health” product.

Objective(s)

1.      To formulate and produce probiotic as well as avocado enriched ice cream.

2.      To test the concept of “Factory Classroom” model in development of products.

Major Activities

1.       Research and Development

·         R&D for complete analysis of avocado and probiotic strains and other raw materials in relation to their effects on consumer’s health and nutritional benefits.

2.       Production

·         Formulation and production in lab scale-factory classroom model

·         Product Demonstration and feedback collection within different schools of Kathmandu University and nearby resorts.

·         Pilot scale production in collaboration with a reputed dairy industry 

3.       Marketing

·         Patent filing (Process, Product and Design)

·         Quality Assurance Certification

·         Designing and Packaging

·         Commercialization in collaboration with industry partner

3.     Outcome

Final Outcome(s)

* Fill out where applicable.

Indicator

Quantity

Measurement Method

Final Report

1

Academic Paper

1-2

Prototype/Product

1-2

Patent

1-3

Manual

Etc.(         )

Expected Impact

1.       Given the research involved in formulating the product , the product will definitely be superior with respect to sensory appeal and health benefit

2.       The product will be first of its kind in the Nepalese market and will suit the Nepali palate

3.       Good revenue generation

4.       The Project shall also help in the capacity building by:

·         supporting the research work of a PhD student

·         Supporting the research work of a student enrolled in M. Tech in biotechnology

·         providing opportunities for undergraduate students to explore different aspects of product development