In a country where Vitamin D deficiency affects nearly 70% of the population, Punjab Agricultural University (PAU) has introduced a food-based solution that could help address this widespread nutritional gap. The university has commercialised its technology for producing Vitamin D-enriched mushroom powder, offering a natural alternative to synthetic supplements.
Mushrooms, known for their culinary versatility, are the only vegetarian source of Vitamin D. When exposed to ultraviolet (UV) light or sunlight, their Vitamin D content can surge up to 400 times, transforming them into a potent nutritional powerhouse. PAU’s innovation builds on this property by converting UV-treated button and oyster mushrooms into a shelf-stable powder. Beyond Vitamin D, the powder retains protein, fibre, and essential minerals like iron, copper, phosphorus, potassium, zinc, and selenium—making it a multifaceted dietary supplement.
The technology, developed by Dr Sonika Sharma, professor in the Department of Food and Nutrition, and Dr Shammi Kapoor, former dean of the College of Basic Sciences, has now been licensed to Guru Kripa Enterprises under a non-exclusive agreement. The Memorandum of Agreement (MoA) was signed by Dr Ajmer Singh Dhatt, director of research at PAU, and Neetu Thapar of the firm, in the presence of scientists and industry representatives.
Dr Sharma emphasised the advantages of this food-based approach over synthetic supplements, which can pose risks of toxicity and side effects. “This powder provides a safe, natural way to improve Vitamin D levels in deficient populations, with long-term benefits and no adverse effects,” she said. The innovation aligns with growing consumer demand for functional foods that deliver health benefits without artificial additives.
Beyond its nutritional impact, the technology also addresses economic challenges in mushroom farming. “Mushrooms are highly perishable, and during peak winter production, much of the harvest goes to waste,” explained Dr Khushdeep Dharni, associate director of PAU’s Technology Marketing and IPR Cell. By converting surplus mushrooms into a stable powder, the process extends shelf life, reduces waste, and creates year-round market opportunities—boosting revenue for farmers and processors alike.
The initiative reflects PAU’s broader commitment to translating research into practical solutions. “This isn’t just about innovation—it’s about real-world impact,” Dr Dharni noted. “We want our technologies to reach entrepreneurs and consumers, driving both health and economic benefits.”
As functional foods gain traction among health-conscious consumers, PAU’s Vitamin D-enriched mushroom powder stands out as a sustainable, nutrient-dense option. For agri-entrepreneurs, it opens new avenues in value-added processing, while for public health, it offers a scalable way to combat deficiency through diet rather than supplementation. The collaboration with Guru Kripa Enterprises marks a step toward making this solution accessible, blending nutrition, sustainability, and economic opportunity.