Riceberry Spread is low on sugar and high in nutrition value. It has four main ingredients-- organic riceberry flour, mulberry juice, Jerusalem artichoke syrup, and milk. As the "new superfood," it carries with itself a number of health benefits like improving digestion for consumers through the inclusion of antioxidants, fiber, and prebiotics.
Familiar to Thai cuisine, Riceberry Spread is gaining traction in the high potential superfood market beyond the constraints of its origin country. The innovative recipe patent is shared by the Faculty of Science and Technology at Thammasat University and KCG Corporation. Both the educational and the commercial institutions played a big role in bringing the Riceberry Spread product to life.
Image Credit: WOW News
What's Driving This Trend
- Superfood Spreads
- There is a growing trend towards the development of innovative spread products that are not only low in sugar but also packed with nutrition, making them a healthier option for consumers.
- International Expansion of Thai Cuisine
- The popularity of Riceberry Spread highlights a trend towards the global expansion of Thai cuisine, as consumers become more open to trying new and unique flavors from different cultures.
- Collaboration Between Educational and Commercial Institutions
- The collaboration between Thammasat University and KCG Corporation to develop and patent the Riceberry Spread demonstrates the trend of educational institutions partnering with commercial entities to bring innovative food products to market.
Who This Affects Most
- Food Manufacturing
- The riceberry spread presents a disruptive innovation opportunity for food manufacturing companies to create innovative and healthy spread products that meet the growing consumer demand for nutritious and delicious options.
- Health and Wellness
- The superfood spread market offers a promising opportunity for the health and wellness industry to develop and market a range of nutritious spreads that cater to consumers' desires for healthier food choices.
- Education and Research
- The collaboration between Thammasat University and KCG Corporation in the development of the Riceberry Spread highlights the potential for further collaboration between educational and research institutions and commercial entities in the food industry to drive disruptive innovations in the market.
