A team of scientists from the National Dairy Research Institute in Karnal, Haryana - comprising Falguni Patra, Sudhir Kumar Tomar, A K Singh and Rameshwar Singh - has developed the technology for a reduced-calorie, naturally carbonated, sweetened, fermented dairy beverage, which they believe is not just inexpensive to produce (at Rs 7 per 100g), but also has distinct sensory attributes and moreover, is commercially viable.
