Innovation of LPU's Bio-Science scientists made a remarkable contribution to the Chocolate Industry - is this true?

Dear Devanshu, Yes, it is true that the Innovation of LPU's Bio-Science scientists made a remarkable contribution to the Chocolate Industry. Late with antioxidant properties. The invention relates to innovative method of processing cocoa beans using double fermentation to modify the cocoa beans flavour profile and antioxidant property. LPU scientists patented Innovative methodology is certain to enthral chocolate fans-be these children, adults or old ones. Seeking to file the patent in other countries as well, the PCT (Patent Cooperation Treaty) for the same has already been filed by LPU. In order to prevent artificial flavours, LPUs patented innovative method is to add natural flavours. It will be by processing cocoa beans, and by adding their own extracted original flavours in the chocolates. In addition, it helps on enhancing the antioxidant property present in the product. The antioxidants in cocoa have been linked to impressive health benefits, including less inflammation and reduced risk factors for heart disease. The new product will also have a potential to lower the risk of developing overweight and obesity. I hope this helps Thanks!

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Yes absolutely, LPU scientists have developed double fermentation for chocolate manufacture, which will enhance safety, natural fruit flavors & antioxidant properties. The process of double fermentation, along with boosting the antioxidant properties of cocoa, enables the use of natural fruit flavors as well and offers a better texture to the chocolate. The existing methods of manufacturing fruit-flavored chocolates use synthetic fruit flavors, which may adversely affect consumers' health, especially children. The University has been granted a patent for the innovation by the India Patent Office, Government of India. Research projects in collaboration with national laboratories of India (NIPGR, New Delhi; CPRI, Shimla; NRCE, Hisar; IIWBR, Karnal; NIEBE, Kpurthala), Live projects for undergraduate students. Innovative Pedagogy: Academic tasks such Class Participation, Design Problem, Term Paper, Assignment, Live examples, AV-aids. Test and Quiz based on various competitive examinations. Case studies on Current research scenario. Developing Future Career Prospects: Teaching in College, Junior/senior research fellow, Research posts in ICAR/CSIR labs, Stem cell therapeutics study, pathology labs, agriculture, quality control and assurance executive or manager in industries, Self Employed (Establishing small scale industries). With the help of such advanced guidance, LPU Students are managed to be placed in the best brands like: Biocon Pvt Ltd. , Panacea Biotech, Shanta Biotech, Syngene, Piramal Healthcare, Wockhardt Limited, Reddys Laboratories, Bharat Biotech, Himalaya Spring, Nectar Life sciences Pvt Ltd. , Alchemist Pvt Ltd, Transsasia Pvt Ltd, Life cell International etc.

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As per my analysis, due to recent advancement in the field of Bio-Technology, the Molecular Biology and genetic engineering domain promises to create a research oriented and placement oriented environment. Being gratified alumni of LPU, I managed to fetch some of the unique highlights of School of Bio-Technology & Bio-Sciences, LPU. It would be worthwhile to share with you to get the clear picture regarding the offerings of LPU in this domain. In LPU the Bio-Tech. Department is regularly works on advanced research projects with novel ideas of applied value. Recently LPU researchers have managed to develop 100% natural fruit-flavoured chocolates with enhanced antioxidant properties through a novel method that has now been granted a patent by the Indian Patent Office. This invention actually do nullify the adverse effect of synthetic fruit flavors on consumers health (especially children). Thrust Areas of research: Plant Functional Genomics, Molecular Marker studies, Taxonomy and Phylogenetic analysis Not only research the highlights of the school includes : Faculty: Highly experienced faculty, academically excellent in terms of their educational background, research and teaching. Fields of study: Genetic engineering, Molecular Biology cell Biology Molecular Diagnostics, Cloning (Reproductive and Therapeutic cloning) Unique features: Research projects in collaboration with national laboratories of India (NIPGR, New Delhi; CPRI, Shimla; NRCE, Hisar; IIWBR, Karnal; NIEBE, Kpurthala), Live projects for undergraduate students. Innovative Pedagogy: Academic tasks such Class Participation, Design Problem, Term Paper, Assignment, Live examples, AV-aids. Test and Quiz based on various competitive examinations. Case studies on Current research scenario. Developing Future Career Prospects: Teaching in College, Junior/senior research fellow, Research posts in ICAR/CSIR labs, Stem cell therapeutics study, pathology labs, agriculture, quality control and assurance executive or manager in industries, Self Employed (Establishing small scale industries). With the help of such advanced guidance, LPU Students are managed to be placed in the best brands like: Biocon Pvt Ltd. , Panacea Biotech, Shanta Biotech, Syngene, Piramal Healthcare, Wockhardt Limited, Reddys Laboratories, Bharat Biotech, Himalaya Spring, Nectar Life sciences Pvt Ltd. , Alchemist Pvt Ltd, Transsasia Pvt Ltd, Life cell International etc. Hope this helps !

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Indeed that is true !Researchers and Scientists at Lovely Professional University (LPU) announced that they have developed a new method to process cocoa beans using double fermentation and produce 100% natural fruit flavored chocolates with atleast 40% higher antioxidant properties. The existing methods of manufacturing fruit flavored chocolates use synthetic fruit flavors which may have adverse effect on consumers health, especially children. The University has been granted a patent for the innovation by India Patent Office, Government of India. The process of double fermentation, along with boosting the antioxidant properties of cocoa, enables the use of natural fruit flavors as well and offers better texture to the chocolate. LPUs patented method of double fermentation enables chocolatiers to process cocoa beans and a their own naturally extracted flavors in chocolates. Under the process, cocoa beans are fermented using fruit pulp or rind (peel). This double fermentation process utilizes the indigenous microflora present in the pulp /rind and provides natural fruit flavoring to the chocolates. This leads to the enhancement of natural antioxidant properties present in the cocoa beans as well. The additional antioxidants generated are good for health and offer benefits like reduced risk of heart diseases, type 2 diabetes, inflammation and many more.

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Hi, Yes, LPU scientists indeed develop double fermentation for chocolate manufacture, which will enhance safety, natural fruit flavors & antioxidant properties. The process of double fermentation, along with boosting the antioxidant properties of cocoa, enables the use of natural fruit flavors as well and offers a better texture to the chocolate. The existing methods of manufacturing fruit-flavored chocolates use synthetic fruit flavors, which may adversely affect consumers' health, especially children. The University has been granted a patent for the innovation by the India Patent Office, Government of India. I must say this innovation is very fruitful. Hats off to the LPU. Thanks.

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