The Technology used for Manufacturing Kusum Invert Syrup is unique as it was developed and further licensed by In House Research and Development Team alongwith NRDC and BARC. The Technology has advantages over Traditional processes for manufacturing Invert Syrup and extends better value and Texture to the Product.

This resulted in the inception of “CCT” (Combined Cycle Technology).CCT uses enzyme cum resin for production and inversion of Invert Sugar syrup.The Invert Sugar thus produced is much better and superior in quality as compared to other traditional production processes using hazardous acids thus making it unfit for human consumption.