Thammasat University and KCG Partner to Reveal the Super Food “Riceberry Spread” in Response to the SME Research Program

Report Post

Faculty of Science and Technology, Thammasat University (SCI-TU) partner with KCG Corporation introduce the new superfood “Riceberry Spread”, low-sugar riceberry spread packed with high nutrition value and health benefits like improving digestion.

In Memorandum of Understanding (MoU) Signing Ceremony between Thammasat University and KCG Corporation, the two agree on the right to “Ricberry spread recipe patent”, Assoc.Prof. Gasinee Witoonchart, Rector of the Thammasat University reveals that in response to the country’s economic model that promotes technology, creativity, and innovation, Thammasat University focuses on building a strong basis for researches and innovations that can fulfill the commercial needs. Thammasat has carried so many researches in medicine, engineering, food and health, and beauty products. Riceberry spread is our latest work. Together with KCG Corporation, we believe that we can take it to the next level by developing into commercial products and developing Thai food industry with the high potential superfood market.

Thammasat University Strategic Plan Vol.12 (Year 2017-2021) also focuses on developing research and innovation that can lead to the betterment of Thai society and the Global community. Thammasat supports the funding of cutting-edge research, field trips and Developing collaborative networks domestically and internationally. At Thammasat, we aim to Build the Collaborative Network with research funding organizations, universities, holders of intellectual property rights entrepreneurs and the general public to create entrepreneurship and supporting Thai entrepreneurs to step up to the world-class level. Thammasat University aims to be a leading force that fuels the country’s economic with integrate Research and Multidisciplinary Innovation that emphasizes participatory research to gain commercial benefit and along with solving the country’s challenges.

SCI-TU also hosts “Sensory Analysis of Food” with the collaboration between Sensory Analysis of Food center at Thammasat University Rangsit center and KCG Corporation. The sensory analysis of food is an interdisciplinary scientific discipline encompassing the description, measurement, and interpretation of product characteristics that can be perceived by human sensory organs. The specifically trained staff will analyze the food with their sensory measurements: appearance, odor, texture, flavor, and sound. The main objective is to tell the differences between products and learn about consumers’ behavior which is important to know how it could influence people’s decisions. Such knowledge will allow companies to develop their products that satisfied the customers, creating a better marketing opportunity as well as maximizing the potential of the company.

Asst. Prof. Dr. Nuttanont Hongwarittorn, Dean of Faculty of Science and Technology, Thammasat University (SCI-TU) says that, along with the university’s strategic plan, SCI-TU as world-leading education and research institute, we always focus on business as well as science to produce innovation that can push both the science and the business forward (SCI-BUSINESS). Our staff and students have conducted so many researches on food, agriculture, and environment that could fulfill the commercial needs of the people. We have been awarded and worked in collaboration with many organizations to get our work into the market.

“Riceberry spread is our latest work. It is the innovation that takes Riceberry rice to the next level. Low-sugar and low-calorie riceberry spread are made from organic rice from Thai farmers. This will increase the market price of the riceberry rice as well as the farmers’ income. We are so proud that we can truly be the university for the people when we can take our research to not only the bookshelf but also the market shelf.”

Suteera vattanakul, lecturer in the department of food science and technology and an expert in healthy foods recipe development and customers, said that “Riceberry spread was develop from the problem that people in our society faces. People nowadays have to rush through the day and sometimes miss their meals. That’s why we develop the new superfood “Riceberry Spread”, low sugar riceberry spread packed with high nutrition value and health benefits like improving digestion.

The Riceberry spread has four main ingredients:

  1. Riceberry flour, from organic Riceberry rice from Friends in Need (of “PA”) Volunteers Foundation
  2. Mulberry juice providing high antioxidant properties from Anthocyanin
  3. Jerusalem artichoke syrup with fiber and prebiotic from fructo-oligosaccharides (FOS) that can fuel our body with less calorie intake
  4. Milk enhancing the flavor and creaminess texture.

Riceberry spread has the same consistency as other spreads we can buy in the market, but it has this nice and delicious smell of riceberry rice and mulberry. The spread is pasteurized and packed in a small bag or bottle that can be stored at room temperature for up to 6 months. We can eat the spread with bread as breakfast, with a banana as a snack or even add it to a cup of warm milk. The Riceberry spread is also a work in collaboration between researchers in the same field such as Dr.Krittiya Khuenpet, Lecturer at the Department of Food Science and Technology and Asst. Prof.Sarote Sirisansaneeyakul’s research team, faculty members of department of biotechnology, faculty of Agro-Industry. Asst. Prof.Sarote’s team provides the information and ingredient of Jerusalem artichoke syrup for the project.

Low sugar riceberry spread is awarded a bronze medal and special prize from the Patent Office of Cooperation Council for the Arab States of the Gulf in Seoul International Invention Fair 2016: SIIF 2016, Seoul, South Korea. Not to mention that other innovations have been award later in Seoul International Invention Fair 2019: SIIF 2019 such as “Food seasoning from Lobster shell: high calcium and protein with low sodium”, “Crispy Cha-Om Waffle with green roselle and sour soup jam filling”, and “Vegetarian cracker from riceberry flour: gluten-free with high calcium and protein”

Dr. Watit Tamavimok, director at KCG Cooperation said that healthy food is a growing and high potential trend because consumers are interested in taking better care of their health. It doesn’t matter whether they are young, working, or old, they are all interested, and that is why many companies are working and producing products beyond products of healthy food. It is a really good opportunity for KCG to partner with a great education institute like Thammasat University. We will be producing the riceberry spread under “Imperial”, a famous brand with original and premium bakery products.

For the market plan, KCG will start selling the spread to food business to the business food business group and hotel (B2B). For retail, KCG will start selling directly to the consumer interested in healthy foods via modern trade and convenience stores. We also planned to use the spread to develop it into other bakery products such as wafer, cookie, or biscuit to increase the variety of the products.

For more information please contact SCI-TU pubic relation team via tel. 02-564-4440-59-2010, Facebook: www.facebook.com/ScienceThammasat or at www.sci.tu.ac.th