Various nutritious food technologies were virtually launched by the Department of Science and Technology-Food and Nutrition Research Institute (DOST-FNRI) on Tuesday, as part of efforts to advance food and nutrition technology and address the nutritional challenges faced by Filipinos.

“The launch of new DOST-FNRI-developed technologies is a celebration of how science, technology, innovation, and collaboration can come together to improve the lives of every Filipino,” DOST-FNRI Director IV Jacus Nacis said in a video message.

Among the featured food technologies are instant rice and ready-to-cook corn, high-energy biscuits, pili and roasted cashew nut-legume beverages, iron-fortified spiced coconut vinegar, PRO+GOLD high-protein beverage powder, chunky tomato sauce, high-protein chocolate porridge, and low-sodium viand and rice meals.

Nacis stressed that these introduced food technologies are science-based innovations designed to become part of regular Filipino household choices while addressing nutritional problems among Filipino families. 

The DOST-FNRI, on the other hand, is looking for potential adopters, including food manufacturers and cooperatives, that can help commercialize and make the technologies more accessible to Filipino consumers.

Addressing malnutrition and other nutritional challenges

The latest National Nutrition Survey (NNS) 2023 revealed that two in every 10, or 23.6 percent, of Filipino children aged 0 to 59 months are stunted.

Stunting, as defined by the World Health Organization (WHO), is impaired growth and development that children experience due to poor nutrition, repeated infection, and inadequate psychosocial stimulation.

In the Philippine context, stunting translates to “pagkabansot” and is defined as low height-for-age or simply being too short for a child’s age.

The 2023 survey found that stunting is more prevalent in rural areas and among children from the poorest households.

According to DOST-FNRI, the consequences of stunting include poor cognition, poor educational performance, increased risk of noncommunicable diseases (NCDs), and reduced productivity.

In response, the institute developed complementary food technologies such as Coco Puff, Coco Blend, and Coco Bisc to help address nutritional gaps among Filipino children, particularly those at risk of stunting.

Meanwhile, DOST-FNRI launched new food technologies rich in protein and energy on Tuesday—including instant rice and ready-to-cook corn, high-energy biscuits, beverage powder, and chocolate porridge—to help address energy deficiency (CED) and other nutrition challenges, including inadequate protein intake needed for muscle health.

CED or Chronic Energy Deficiency, as explained by DOST-FNRI, occurs when an individual does not get enough energy from food over time, leaving the body without sufficient fuel to function properly.

The 2023 NNS revealed that seven out of 10 Filipino children aged 6 months to 5 years are energy deficient, while eight out of 10 school-aged children aged 6 to 12 years also do not get enough energy from food.

Filipino older adults also face a significant protein gap, with nearly one in four affected by sarcopenia.

Sarcopenia, as defined by the institute, is the natural and progressive loss of muscle mass, muscle strength, and physical function that occurs as people age.

To address this concern, FNRI developed PRO+GOLD High Protein Beverage, which was formulated for Filipino older adults. The product provides an alternative to commercially available protein supplements, which may be costly.

“One serving of PRO+GOLD provides protein that is roughly equivalent to protein from three chicken drumsticks or roughly two glasses of [cow’s] milk,” Science Research Specialist I Carissa Saldana-Tanda said.

She noted that the food technology contains 17 grams of protein per serving, allowing older adults to obtain roughly one-fourth of their daily protein requirement from a single serving.

Aside from combating stunting and energy deficiency, the institute also developed food technologies to address iron deficiency and anemia among vulnerable groups.

Data from the same survey showed that 21.8 percent, or roughly two in every 10 Filipino pregnant women, have iron deficiency, while 17.2 percent, or nearly two in every 10 Filipino older adults, are also affected.

The iron-fortified spiced coconut vinegar developed by DOST-FNRI provides 30 percent of the recommended nutrient intake (RNI) of iron for adults aged 19 to 29.

The DOST-FNRI noted that the food technology shortened the acetification processing time from 90 days to 15 days while maintaining 80 percent efficiency. It also obtained a Sarap Factor sensory evaluation or hedonic rating of 7.0 to 8.0, corresponding to “like moderately” to “like very much.”

“Ang iron nito ay nanatiling stable hanggang sa end of shelf life na at least 12 months,” FNRI Science Research Specialist II Maricar Albao said.

“At kahit gamitin pa ito sa pagluluto ng mga favorite Pinoy recipes tulad ng adobo, kinilaw, at paksiw na bangus, ang iron content ay nasa 30 percent pa rin,” she added.

(Its iron remained stable until the end of its shelf life of at least 12 months and even if it is used in cooking favorite Filipino recipes such as adobo [meat cooked in vinegar and soy sauce], kinilaw [raw seafood in vinegar], and paksiw na bangus [milkfish cooked in vinegar], the iron content is still at 30 percent.)

Through technology transfer and adoption, the institute aims to bring its research-based food products beyond the laboratory and into communities, particularly those that need affordable and nutritious food options.