CSIR-NIIST develops ‘Designer Rice’ to tackle diabetes and hidden hunger

In a major step towards improving nutritional security without altering dietary habits, scientists at the CSIR–National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) have developed a high-protein, low glycaemic index (GI) “designer rice” fortified with essential micronutrients to address the dual challenges of lifestyle diseases and malnutrition.

The technology will be formally transferred to industry partners, including Tata Consumer Products Limited and SS Soul Foods of Tamil Nadu, at the “CSIR-NIIST Tech Connect: From Lab to Market” event scheduled on February 18 at CSIR headquarters in New Delhi. The initiative marks a significant move towards large-scale commercial production and wider consumer access.

Rice remains the staple food for more than half of the global population, particularly in Asia and Africa. However, polished white rice is associated with rapid spikes in post-meal blood glucose levels, contributing to the growing incidence of type-2 diabetes . At the same time, widespread deficiencies in protein and micronutrients such as iron, folic acid and vitamin B12 persist despite adequate calorie intake, a phenomenon often described as “hidden hunger”.

The newly developed rice seeks to address both problems simultaneously. According to CSIR-NIIST, the product delivers nearly three times more protein than conventional white rice, moderates carbohydrate digestibility to ensure a lower glycaemic response, and is fortified with key micronutrients to help bridge nutritional gaps. Importantly, the innovation allows consumers to continue eating rice while gaining improved health benefits.

The rice is produced using food-processing and structuring technologies rather than genetic modification. Broken rice or rice flour is blended with protein and micronutrient ingredients and processed to form rice-like grains that closely resemble conventional rice in taste, texture and cooking behaviour. The nutrients are embedded in a manner that ensures stability during washing and cooking.

Scientists involved in the project said the technology is designed for scalability, as it can be manufactured using existing food-processing infrastructure and readily available raw materials. No changes in agricultural practices are required, making it suitable for rapid adoption by the food industry.

The designer rice innovation was developed under the leadership of Dr. C. Anandharamakrishnan, Director of CSIR-NIIST, who received the Tata Transformation Prize 2024 for the work. Two technology transfer agreements related to the rice will be signed during the event, signalling readiness for commercial rollout.

CSIR officials said the development reflects the broader mandate of the Council of Scientific and Industrial Research (CSIR) to translate laboratory research into solutions with tangible societal impact. Beyond the rice technology, CSIR-NIIST will also showcase several market-ready innovations in food processing, sustainable materials and waste management during the Tech Connect event.

The designer rice is being positioned as a practical intervention in India’s fight against diabetes, anemia and protein deficiency, demonstrating how staple foods can be nutritionally upgraded to support public health at scale.