@cpspuri.com
Professor and HOD
College of Pharmaceutical Sciences, Baliguali, Puri- 752004, Odisha, India
Crafting a Traditional Herbal Kadha Powder: A Natural Approach to Wellness falls under the category of Product Innovation in Herbal and Nutraceutical Formulations. This innovation focuses on transforming age-old traditional knowledge of Ayurvedic decoctions into a convenient, ready-to-use powdered form. By combining natural herbs and spices like tulsi, ginger, cinnamon, turmeric, licorice, clove, fennel, ajwani, mint, black pepper, and mulethi, this formulation preserves the therapeutic benefits of kadha while enhancing shelf life, portability, and ease of preparation. It represents a sustainable and health-oriented approach to preventive care, aligning with the growing consumer demand for immunity-boosting, chemical-free, and natural wellness products in the modern nutraceutical and wellness markets.
This innovation falls under the category of Product Innovation in the Herbal and Natural Oral Healthcare segment. It introduces a novel herbal-based dentifrice (toothpaste) specifically designed to address a unique oral hygiene concern — the removal of stubborn stains caused by pan, gutka, and tobacco usage. Unlike conventional toothpastes, this formulation leverages the natural cleansing, antibacterial, and whitening properties of herbs, minerals, and plant extracts, making it a safer, sustainable, and culturally relevant alternative to chemical-based products.
Developing heart-healthy herbal noodles suitable for both children and the elderly falls under the category of product innovation. This type of innovation involves the development of a new or significantly improved food product that addresses specific health concerns—in this case, cardiovascular health. By incorporating medicinal herbs and heart-friendly ingredients like natural preservatives instead of chemical preservatives, this product aims to offer enhanced nutritional benefits while catering to the taste preferences and dietary needs of two vulnerable age groups. Additionally, it may also include aspects of process innovation if new techniques or methods are used in formulation, preservation, or preparation to retain the herbal properties and improve shelf life. This innovative approach aligns with the growing demand for functional and health-promoting foods.
Scopus Publications
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