Institute of Good Manufacturing Practices India

  • Faculty of Food Safety and Quality®
  • Global accredited training & certification provider
  • Approved by Quality Council of India (QCI) & Accredited Vocational Institution of Ministry of HRD, Government of India
  • Approved Training Institute of Food Safety and Standards Authority of India (FSSAI)
  • Recognized by Department of Industrial Policy & Promotion, Ministry of Commerce & Industry, Government of India
  • An ISO 9001:2015 Certified Organisation registered under The Societies Registration Act,1860 Government of India
  • Empanelled under Ministry of Horticulture and Food Processing, Government of Uttar Pradesh
  • Affiliated with Life Sciences and Food Industry Sector Skills Council (SSC) set up by National Skill Development Corporation (NSDC)
  • Conferred with QUALITY COUNCIL OF INDIA (QCI) – D.L. SHAH NATIONAL QUALITY AWARD & ASSOCHAM Services Excellence Award 2017


Mango Kefir Culture launched by Kefir with 30+ probiotic strains

Updated: Apr 06, 2019

With the presence of 30+ probiotic strains, Kefir Culture has now launched Mango Kefir Culture. This new flavor is introduced to keep the season flavor. The Kefir Culture’s consistency is same with buttermilk or effervescent yoghurtwith slight tangy and tart in taste.Benefits of Kefir Culture are more in comparison to any yoghurt as they are rich source of calcium, iron, Vitamin A and C.

Some of the health benefits of Kefir Culture includes lowering of blood pressure, inflammation reduction, improvised immunity, improvement in skin condition, weight management and hangover reduction, etc.

The recently launched Mango Kefir Culture has been sweetened with organic honey and contains no additional sugar. Nashik’s Organic Alphonso mango pulp is used to develop Mango Kefir Culture.



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