Brief description of the idea highlighting innovative element 

Curcuminoids, the key bioactive principles in turmeric powder, have poor body absorption due to restricted bioavailability and rapid metabolism for excretion from the body. This results in an inability to achieve a higher concentration of the active ingredient for sustained release and increased absorption. Oral curcumin also has low bioavailability due to first-pass metabolism, poor gut absorption, rapid elimination, and poor solubility in water. Additionally, the unpleasant smell and taste of the product do not fit consumer preferences. 
The medicinal effects of turmeric are attributed to its active ingredients –the curcuminoids, which have low bioavailability due to low water solubility, rapid metabolism and rapid clearance.
While turmeric can provide curcuminoids, the content of curcuminoids is low at about 3 % of dry turmeric, and effective doses need high amounts of turmeric. 
High uptake of turmeric/turmeric-based preparations is unacceptable to most people due to their strong off-taste and low palatability. 
A turmeric preparation with better palatability and higher curcuminoid release would increase consumer acceptance. 

In India, existing technologies focus on blending turmeric with other spices like Piperine or Fenugreek to enhance bioavailability. Another method involves dissolving curcumin in solvents or acetone and separating it, but this requires a large number of processing cycles and results in customers having to resort to higher dosages at a higher cost with no conclusive evidence of higher absorption. This method is not widely spread due to its disadvantages.
There are no manufacturers of FTP in India 
Unique Process, Intellectual Property (IP) protection, and improved properties supported by data 
International products are very expensive. 
Fully organic, have No chemical additives 
Better curcuminoid profiles based on available information about competing products 
Assured high-quality raw materials 
Low estimated operating costs  
Minimal pre-processing of raw material, preserving the components intact reducing the time from farm to factory and production, and minimising process losses. 
Use of GRAS status Lactobacillus for fermenting turmeric without any other additives or preservatives. Fermentation medium includes only natural products. Post-processing is kept minimal, avoiding the use of chemical additives. Improvement in curcuminoid content, taste and flavour, proven with experimental data on the improved release of active principles and the molecular and structural reasons for enhancement of desirable properties through sophisticated analyses. Bioavailability and toxicology data.