CSIR–CFTRI develops annatto-based natural colourants for dairy and food sectors

Key facts

• CSIR–Central Food Technological Research Institute (CSIR–CFTRI) has developed a batch-type percolation technique to extract annatto dye into crystal-like form usable as water-soluble, oil-soluble or refined powder formulations.
• A continuous power-operated annatto seed separator of 100 kg/hr input and 40 kg/hr seed output was engineered for low-cost, easy-to-fabricate pod seed separation.
• Tailor-made water-soluble carbonate annatto formulations suit hard-boiled candies, vermicelli, gold fingers, biriyani and vegetable manchurian, while PG-based versions suit butter, cheese, biscuit cream, bakery cream, icing cream and traditional sweets like boondi laddu and motichoor laddu.
• Forest College and Research Institute (FC & RI), Mettupalayam, has framed precision silvicultural and canopy management practices to maximise annatto seed yield under its moderate drought-tolerant, low-water requirement profile planted during June–September monsoon.