A major breakthrough in food and nutrition science has emerged from CSIR–National Institute for Interdisciplinary Science and Technology (CSIR‑NIIST), where researchers have developed a low-glycaemic index (GI), protein-rich designer rice aimed at improving public health and nutritional security.
The innovation represents a significant step forward in functional food research, combining advanced food technology with real-world health needs. The technology is set to be officially released during the “CSIR-NIIST Tech Connect – From Lab to Market” event at the Council of Scientific and Industrial Research (CSIR) headquarters in New Delhi.
From Fortification to Functional Nutrition
What began as a simple idea focused on micronutrient fortification of rice kernels gradually evolved into a broader initiative. As research progressed, scientists identified the need to improve not only micronutrient content but also protein levels, dietary fibre, and glycaemic response — especially considering rice is a staple food for millions across India.
This evolution reflects a growing shift in food science: moving beyond basic fortification toward functional nutrition that supports long-term health and lifestyle management.
The project gained national recognition when it received the Tata Transformation Prize (2024), highlighting its potential to create meaningful social impact through science-led innovation.
Key Nutritional Features of the Designer Rice
The newly developed fortified rice kernels are designed to support preventive health and dietary management:
- Low Glycaemic Index (GI below 54) – helps manage blood sugar response
- Over 20% protein content – supports improved nutritional intake
- High dietary fibre – contributes to digestive and metabolic health
- Micronutrient enrichment – includes iron, folic acid, and vitamin B12
Together, these qualities make the rice suitable for addressing concerns such as nutritional deficiency, anaemia, and lifestyle-related conditions like diabetes.
Technology Transfer and Industry Collaboration
To ensure that the innovation reaches consumers, the technology will be transferred to industry partners including Tata Consumer Products and SS Soul Foods in Tamil Nadu. This step signals a strong push toward commercialization and practical deployment, bridging the gap between laboratory research and market availability.
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