CSIR-NIIST and Tata Consumer Products Launch Food Fortification Centre

CSIR-NIIST and Tata Consumer Products launch food fortification centre in Thiruvananthapuram.

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Sep 25, 2026

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CSIR-NIIST and Tata Consumer Products Launch Food Fortification Centre

CSIR-NIIST and Tata Consumer Products launch food fortification centre in Thiruvananthapuram.

In brief

CSIR-NIIST and Tata Consumer Products launch food fortification centre in Thiruvananthapuram. CSIR-NIIST and Tata Consumer Products Ltd will establish a Centre of Excellence for Food Fortification Innovation, Research and Training in Thiruvananthapuram to boost nutrition security through fortified foods. Originally…

Collaboration Announcement

CSIR-NIIST and Tata Consumer Products Ltd announced a Centre of Excellence for Food Fortification Innovation, Research and Training in Thiruvananthapuram.

Location and MoU Details

The centre will operate at CSIR-NIIST Innovation, Technology and Entrepreneurship Hub in Thonnakkal, under an MoU signed during the 85th CSIR Foundation Day celebrations.

Key Officials Present

Union Minister of State for Science and Technology Jitendra Singh and DSIR Secretary N Kalaiselvi attended the MoU signing with Tata Consumer Products President Partha Biswas.

Centre's Purpose

The Centre of Excellence will strengthen India's food fortification research, innovation, technology development and translation for staple foods and nutrition products.

Focus Areas

It will develop fortification technologies for grains, salt, milk, edible oils and protein-enriched foods while ensuring nutrient stability and consumer acceptability.

Expected Impact

The centre aims to improve nutrition security through scientifically validated solutions for fortified foods by 2026, supporting national food security goals.

The big picture

CSIR-NIIST and Tata Consumer Products Ltd will establish a Centre of Excellence for Food Fortification Innovation, Research and Training in Thiruvananthapuram to boost nutrition security through fortified foods.

Read the original on The Economic Times

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