C/O Dinkar B.Kamble, School of Agriculture, IGNOU, Maidan Garhi, New Delhi
The Association of Food Scientists and Technologists (India) – Delhi Chapter successfully organized a seminar on “From Lab to Label: Innovations in Food Ingredients and Product” as part of FI India 2025. The event brought together leading industry professionals, scientists, academicians, and regulators to explore innovations, challenges, and opportunities in food ingredients and product development.
The seminar opened with a welcome address by Dr. Ranjana Pande, who highlighted AFSTI’s mission of bridging science, innovation, and industry practices. Dr. Dinkar B. Kamble, President, AFSTI Delhi Chapter, set the tone with an insightful context-setting speech, emphasizing the need for research-driven, consumer-centric, and regulatory-compliant innovations in the food sector.
The inaugural ceremony was graced by Mr. Sagar Kurade, MD, Suman Project Consultants Pvt. Ltd., as Guest of Honour, and Mr. Krishan Guptaa, MD, Organic Wellness Products Pvt. Ltd., as Chief Guest.
Technical Sessions
The seminar featured a series of engaging technical talks:
Panel Discussion
The event’s highlight was a panel discussion on “Novel Food Ingredients and Their Uses,” moderated by Mr. K.M. Nath (Ex-Joint Director, FSSAI). Panelists included Mr. Pradip Chakraborty (Ex-Director, FSSAI), Dr. Sujata Pandit Sharma (Sharda University), Mr. Shantanu Gupta (Green Food Consultancy), and Ms. Aditi Oberoi Kapoor (Aarkay Food Products Ltd.). They explored emerging trends such as plant-based proteins, natural colours, and nutraceuticals, addressing challenges of scalability, safety, sustainability, and cost optimization.
The seminar concluded with a Vote of Thanks by Ms. Vipasha, Treasurer, AFSTI Delhi Chapter, who acknowledged the speakers, panelists, and participants for making the event a success and encouraged ongoing collaboration to drive innovation in the food sector.