From White Rice to Smart Rice: CSIR–NIIST’s Low-GI Breakthrough Heads to Market

Polished white rice may soon get a healthy makeover, as CSIR–NIIST’s designer rice aims to transform a household staple into a protein- and micronutrient-rich food while reducing its glycaemic impact.

The CSIR–National Institute for Interdisciplinary Science and Technology (CSIR–NIIST) is set to hold a technology transfer ceremony, “CSIR–NIIST Tech Connect: From Lab to Market,” on February 18 at Anusandhan Bhawan, CSIR headquarters, New Delhi, an official release said.

The event will formalise the transfer of several indigenously developed technologies to industry partners.

The ceremony will include the release and transfer of a low glycaemic index (GI), protein- and micronutrient-enriched designer rice. CSIR–NIIST said the rice is intended to provide higher protein, a lower glycaemic response, and added nutrients such as iron, folic acid, and vitamin B12. The technology will be licensed to Tata Consumer Products Ltd and SS Soul Foods, Tamil Nadu. Dr C Anandharamakrishnan, Director, CSIR–NIIST, received the Tata Transformation Prize 2024 for developing the rice, reported news agency PTI.

Other technologies to be transferred include a coffee crema technology that supports stable foam formation, and a bio-based cardanol polyol modified polyurethane dispersion for leather finishing and metallic coatings.

Post-harvest technologies, including osmotic dehydrated fruit bites and a ready-to-cook vegetable mix developed using Refrigerated Adsorption Dehumidified Dryer (RADD) technology, will also be part of the transfer. CSIR–NIIST said these innovations help retain nutrients and extend shelf life.

The institute will also showcase JAIVAM, an engineered microbiome for rapid aerobic composting, two plant-based leather alternatives made from agricultural biomass, and a project MoU for low-sodium salt formulations designed to reduce sodium content by up to 86 per cent while maintaining taste, the release added, news agency PTI reported.