CSIR-NIIST tech transfer: High-protein rice goes commercial

T'puram: Council of Scientific and Industrial Research-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) will transfer a few of its indigenously developed and industry-ready technologies to industry as part of efforts to bring them to the public.These include: a smarter rice that can deliver 3x more protein, has a low glycaemic index and essential micronutrients; an indigenous coffee crema tech; a bio-based cardanol polyol modified polyurethane dispersion technology, a green alternative to petroleum-based binders for leather finishing and metallic coating; osmotic dehydrated fruit bites and a ready-to-cook vegetable mix, both developed using Refrigerated Adsorption Dehumidified Dryer (RADD) technology; JAIVAM, an engineered microbiome for rapid aerobic composting; and two plant-based leather alternatives derived from cactus.
The tech transfer will be carried out at a ‘CSIR-NIIST Tech Connect: From Lab to Market' programme in New Delhi on Wednesday. The event will also witness the signing of a project MoU on the development of low-sodium salt formulations and elemental imaging of salt crystals. CSIR-NIIST is developing designer hollow salt crystals that can reduce sodium content by up to 86% while maintaining saltiness perception, addressing public health concerns related to hypertension and cardiovascular diseases. C Anandharamakrishnan, director, CSIR-NIIST, said, "Through strong partnerships with industry and commercialisation agencies, we are accelerating the translation of innovations in nutrition, sustainability, materials and circular economy into technologies that benefit people and the nation." The innovation developed by NIIST enhances protein content and moderates carbohydrate digestibility for a better glycaemic index. Two technology transfer agreements related to the high-protein, low glycaemic index (GI) rice fortified with essential micronutrients will be formalised for large-scale production and wider consumer access, so that the traditional staple can be converted to a nutritionally smarter food that supports both metabolic health and malnutrition mitigation, the press release said. Two post-harvest technologies for fruits and vegetables that will be transferred will address the challenge that 30-40% of horticultural produce in India is lost between harvest and consumption, while only about 10% undergoes value addition.