Multi-Millet bun! CFTRI, Mysuru’s new product for McDonald’s India
3 min read
Mysuru: CSIR- Central Food Technological Research Institute (CFTRI), Mysuru has developed Multi-Millet bun in collaboration with McDonald’s India. This Multi-Millet bun is made of- Bajra, Ragi, Jowar, Proso and Kodo.
Dr Sridevi Annapurna Singh, Director, CFTRI said “We are proud of developing a product that thoughtfully combines nutrition, taste, and innovation. Through the dedicated efforts of CFTRI scientists and exhaustive research, we successfully created a bun with a 22% millet content with 5 Millets – 3 major and 2 minor. As per current norms, a multigrain bread or bun should have 20% of multigrain, whereas McDonald’s Multi-Millet Bun has 22% Millets.”
This is an optimal recipe, so that one is able to maintain the texture and shape that consumers typically love in a traditional bun. Our expertise led us to a perfect harmony at 22%, ensuring that we do not compromise on taste or structure, while still offering the nutritional benefits of millets.
We are excited about this partnership with McDonald’s India and we will continue to innovate new products.
As we celebrate National Nutrition Week, at CSIR-CFTRI, our mission has always been to work alongside industry partners to create products that not only offer enhanced nutritional value but are beneficial for our people.
This collaboration with McDonald’s India aligns perfectly with our goals. Millets, a traditional superfood of India, were once a staple in our diets and are now making a significant comeback due to their impressive health benefits. Also, the Government of India under its Millet mission has taken significant steps towards creating awareness for such indigenous foods.
Aligned to this mission, at CSIR-CFTRI, we are committed to promoting millets and other indigenous superfoods, integrating them back into the daily diets of people across India.
When McDonald’s India approached us with the idea of creating a millet-based bun, we were eager to take on the challenge. Our task was to develop a bun that not only meets McDonald’s high standards of taste and sensory appeal but also delivers on the nutritional promise of millets.
After careful consideration, we chose five different millets forming 22% of this bun, each bringing their unique goodness to the table. This is an optimal recipe, so that one is able to maintain the texture and shape that consumers typically love in a traditional bun.
It is heartening to witness iconic brands like McDonald’s coming forward to innovate and include such indigenous, locally sourced ingredients to its menu. We urge more companies to step forward in this direction so that CSIR-CFTRI can offer its food-tech expertise.
Working with McDonald’s India team was a truly collaborative experience wherein they brought their operational and consumer understanding, while the CSIR-CFTRI scientists helped with the formulation, nutritional and technical expertise.
This is just the beginning of our journey with McDonald’s India, and we are excited to continue working together to enhance their nutrition portfolio and bring more such meaningful innovations to the market, making such offerings more accessible to a wider base of consumers.
– Team Mysoorunews
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