The Department of Science and Technology-Food and Nutrition Research Institute (DOST-FNRI) is looking to develop more nutritious ready-to-eat food products that could be used in government disaster relief operations and meet the standards and requirements of the Department of Social Welfare and Development (DSWD).
Salvador Serrano, DOST-FNRI Chief Science Research Specialist, said only a limited number of the institute’s food products currently qualify for inclusion in the DSWD’s Family Food Packs, as one of the key requirements being considered is a shelf life of at least two years.
‘It’s a challenge to our RandD to develop products that would last for at least two years,’ Serrano said partly in Filipino.
He noted that the products must have a sufficiently long shelf life because they are intended to be stored and deployed only when needed, particularly during disaster and emergency situations.
Among the products being considered for possible inclusion in the DSWD’s Family Food Packs is the FNRI’s Iron-Fortified Rice, which the institute is continuing to develop in partnership with the National Food Authority (NFA), the agency that supplies rice to the DSWD.
‘We need to discuss in detail with our institutional partners the feasibility to incorporate these products, especially the ready-to-eat food for disaster relief operations,’ Serrano said, noting the growing need for such products as disasters become more frequent and the number of beneficiaries of the school-based feeding program increases.
New food technologies, ready-to-eat products
The institute recently launched its newest food technologies, including a lineup of ready-to-eat products designed to provide greater nutritional value and variety while catering to Filipino taste preferences.
Among these are ChamPro+, a high-protein chocolate porridge; Nameaaat, a reduced-sodium chicken dish with an adobo-style flavor; and KAIN Na!, a savory fried rice meal with chicken and mixed vegetables. The products are intended to complement, rather than replace, existing emergency food packs by offering more nutritious and familiar meal options.
Champro+ provides 14 grams of protein per serving, which the institute said is comparable to the protein from two whole eggs and one egg white, or 50 grams of cooked chicken breast. It received a 7 out of 9 rating in sensory evaluation.
Nameaaat, meanwhile, contains 101 milligrams of sodium per serving, which DOST-FNRI said is four to five times lower than the sodium content of commonly distributed relief foods, such as sardines, corned beef and canned chicken. It ranked first in meaty flavor and overall liking in a preference test against two commercially available adobo-style canned chicken products.
KAIN Na! was developed as a ready-to-eat rice meal made from rice, chicken and mixed vegetables, providing carbohydrates as a source of energy while offering the familiarity of a home-cooked meal. It likewise received a 7 out of 9 rating in sensory evaluation.
EnerBisc is a biscuit intended to provide children with a convenient source of energy during both regular consumption and emergency situations.
DOST-FNRI said one serving can provide up to 25 percent of the recommended energy intake for children aged 6 to 9, while sensory evaluation gave the product an overall acceptability score of 8 out of 9.
Unlike some conventional relief biscuits that may have limited nutritional value or lower acceptability among children, EnerBisc uses locally available raw materials and common baking equipment, making it suitable for adoption by existing and new baked-product manufacturers.
The institute identified children and parents as its primary consumer market, while government agencies, such as the DSWD, were cited as potential institutional users for relief operations.
For consumers who need food that requires minimal preparation, DOST-FNRI also introduced Oricea Instant Iron-Fortified Rice and Maizea Ready-to-Cook Rice-Shaped White Corn Kernels.
Oricea can be prepared by adding hot water and is ready in about 5 minutes. A 30-gram serving provides 8 percent of the iron requirement of children aged 6 to 9, according to the institute.
Maizea, meanwhile, takes about three minutes to cook and was designed to resemble rice in appearance and consistency.
Both products received an average sensory evaluation score of 8 out of 9 and have a reported shelf life of up to 12 months, making them suitable for household storage, emergency supplies and retail distribution. Their estimated retail prices were placed at about P16 for Oricea and P21 for Maizea.
DOST-FNRI said the products could serve both everyday consumers and institutional markets, including schools, government agencies, supermarkets, groceries and convenience stores.
The institute also sees opportunities to work with government agencies, nongovernment organizations and humanitarian groups for disaster preparedness and relief operations.
The development of the products forms part of DOST-FNRI’s broader effort to translate food and nutrition research into technologies that can address malnutrition, improve food security and encourage healthier dietary choices.
The institute is seeking technology adopters and industry partners that can manufacture and bring the products to the market, with some technologies requiring specialized processing equipment such as retort systems to ensure shelf stability.
Through partnerships with manufacturers and other adopters, DOST-FNRI aims to move these technologies beyond research and development, and make nutritious, affordable and convenient food products more accessible to Filipino consumers.