LUDHIANA, 11 July 2026: The Compound Livestock Feed Manufacturers Association (CLFMA) of India has partnered with Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, to undertake a scientific study aimed at establishing evidence-based recommendations on moisture content in chicken sausages, supporting product quality, food safety, and industry standards.
The collaboration was formalised through a Memorandum of Understanding (MoU) under which CLFMA will provide a INR 5 lakh research grant to GADVASU for a six-month project titled "Comprehensive Evaluation of Moisture Content on the Technical Stability and Sensory Acceptability of Chicken Sausages in India."
The research will examine how varying moisture levels influence the quality, nutritional value, technical stability, microbial safety, processing efficiency, and consumer acceptability of chicken sausages, generating India-specific scientific data for the country's rapidly expanding processed poultry industry.
The project will be led by Dr. Nitin Mehta, Professor and Head of the Department of Livestock Products Technology at GADVASU, with technical oversight from the university's research team.
Speaking on the initiative, Divya Kumar Gulati, Chairman of CLFMA of India, said the poultry processing industry is witnessing rapid growth driven by increasing consumer demand for safe, nutritious, and convenient protein products. He noted that scientific evidence is essential for developing robust industry standards that strengthen product quality, consumer confidence, and global competitiveness.
Rakesh Swami, Group President–Corporate Affairs, Godrej Industries Group and Management Committee Member of CLFMA, said collaborations between industry and academia are critical for building science-based standards that enhance food safety, quality assurance, and the role of chicken as an affordable source of protein.
The research has been structured into three phases. The first phase will establish baseline compositional data of broiler chicken sourced from different geographical regions across India. The second phase will evaluate chicken sausage formulations with different moisture levels by analysing parameters including moisture, protein, fat, texture, colour, cooking performance, microbial safety, and sensory characteristics. The final phase will integrate the findings to recommend an optimal moisture level that balances nutritional quality, product stability, processing efficiency, and consumer preference.
The study will also include a consumer survey to assess market acceptance of the different product formulations.
Dr. Swarn Singh Randhawa, Director of Research at GADVASU, said industry-academia collaborations provide scientific solutions to emerging challenges while ultimately benefiting consumers.
Dr. J.P.S. Gill, Vice-Chancellor of GADVASU, said the research would generate reliable scientific evidence using advanced analytical techniques, strengthening the knowledge base for India's poultry processing sector while supporting innovation, quality assurance, and informed policy development.
The partnership reflects the shared commitment of CLFMA and GADVASU to advancing research that promotes innovation, strengthens food safety, and supports the sustainable growth of India's poultry and animal agriculture sectors.
