The Philippine Rice Research Institute (PhilRice) has introduced a new innovation in the form of rice bran-infused yogurt, designed to boost nutritional value. Developed by food technologist Dr. Henry Corpuz and his team, this yogurt incorporates fermented pigmented rice bran from red and black rice, which is rich in antioxidants, phenolic compounds, and vitamin E. These nutrients help reduce inflammation, protect tissues, and combat oxidative stress.
Dr. Corpuz said that the yogurt, made with buffalo milk in partnership with the Philippine Carabao Center and Central Luzon State University, enhances the health benefits of traditional yogurt. Early studies suggest the inclusion of rice bran significantly increases antioxidant activity while supporting weight management through dietary fiber that promotes longer satiety.
Beyond yogurt, PhilRice is working on rice-based pastries and other baked goods that aim to boost nutrition and reduce post-harvest losses. The institute also continues to innovate with climate-resilient rice varieties and sustainable farming technologies to tackle challenges like climate change and food security.
With developments in low-glycemic and micronutrient-enhanced rice varieties, alongside new farming practices like rice-duck-vegetable farming, PhilRice is advancing agricultural sustainability and resilience in the Philippines.
