Pictures courtesy of Thaitabloid

Thailand has showcased new rice-based innovations that significantly increase the value of domestic rice, highlighting that rice is no longer used solely for consumption. On 22 January 2026, developers presented products that transform rice and rice by-products into high-value goods, benefiting farmers, small businesses and community enterprises while reducing production costs and supporting sustainable development.

The initiative includes two award-winning innovations recognised under the Thai Rice Innovation Awards, demonstrating how research and development can address long-standing structural challenges faced by Thai farmers. By moving away from the sale of low-priced raw materials, these innovations aim to strengthen the rice industry economically, socially and environmentally.

The background to this development lies in efforts to solve the problem of low agricultural returns. Mr Prateep Santivattana, Chief Executive Officer of King Rice Bran Oil Group at Thai Edible Oil Co Ltd, explained that the company traditionally produced rice bran oil, leaving more than 300,000 tonnes of extracted rice bran residue each year. In the past, this by-product was sold at only 7–10 baht per kilogramme for animal feed, prompting the company to seek ways to add value through research and innovation.

The result was a new instant powdered rice bran beverage made from extracted rice bran, marketed under the brand “Ricely”. The product contains more than 45 percent rice bran, is Non-GMO, and is the only product in the market supported by research. It is rich in vitamins B1 and B3, magnesium and phosphorus, contains antioxidants, has no cholesterol and offers health benefits linked to reducing the risk of non-communicable diseases such as heart disease, diabetes, high blood pressure and cancer. The innovation won first prize in the Thai Rice Innovation Awards 2025 in the industrial category.

Another innovation comes from Assoc Prof Dr Jakrapan Roopngam, Head of Home Economics Education at the Faculty of Home Economics Technology, Rajamangala University of Technology Krungthep. He developed “Thai Rice Clay”, a craft modelling clay made from jasmine rice flour, with the aim of reducing reliance on expensive imported clay while adding value to Thai rice. Through continuous research and formula improvement, the clay achieved properties similar to Japanese clay in flexibility, smoothness and durability, making it suitable for handicrafts such as artificial flowers and fine art items.

Thai Rice Clay has helped reduce production costs for entrepreneurs and community enterprises and has been further developed into finished handicraft products such as garlands and ceremonial trays. These products have been registered as OTOP products in Nonthaburi province and the innovation won first prize in the Thai Rice Innovation Awards 2024. The recognition has expanded market awareness and opened new domestic and international business opportunities.

Thaitabloid reported that developers are encouraging SME operators and community enterprises with rice-based innovations to enter the Thai Rice Innovation Awards. The aim is to further elevate products, expand market access, and promote the creative use of Thai rice and rice-based materials in line with growing environmentally conscious market trends.

Key Takeaways

• Thai rice innovations are transforming rice and by-products into high-value goods beyond food use.

• Award-winning products have increased income potential while reducing reliance on low-priced raw materials.

• Research-driven innovation is helping SMEs and community groups access new markets sustainably.

  

Adapted by ASEAN Now from Thaitabloid 2026-01-23

 

 

The product contains more than 45 percent rice bran, is Non-GMO, and is the only product in the market supported by research. It is rich in vitamins B1 and B3, magnesium and phosphorus, contains antioxidants, has no cholesterol and offers health benefits linked to reducing the risk of non-communicable diseases such as heart disease, diabetes, high blood pressure and cancer. The innovation won first prize in the Thai Rice Innovation Awards 2025 in the industrial category.

And the starch level is ?

For those on a diet?

So they take the rice bran off the rice, so that they can have white jasmine rice, then add it to a "healthy" drink with all the vitamin and mineral benefits of rice bran. Why not eat rice with the bran on it to get the health benefits 🤔. I realized that in this case the bran is left over from rice oil extraction, and in this case I commend them for trying to use all of the product. However, it is silly to eat only white rice and then drink a "healthy " drink made with rice bran.

On 1/24/2026 at 1:59 PM, hotchilli said:

The product contains more than 45 percent rice bran, is Non-GMO, and is the only product in the market supported by research. It is rich in vitamins B1 and B3, magnesium and phosphorus, contains antioxidants, has no cholesterol and offers health benefits linked to reducing the risk of non-communicable diseases such as heart disease, diabetes, high blood pressure and cancer. The innovation won first prize in the Thai Rice Innovation Awards 2025 in the industrial category.

And the starch level is ?

For those on a diet?

Carbs: 16 grams, sugar: 4 grams, but worst of all, 0.5 grams of trans fats

10 hours ago, Issan girl said:

Why not eat rice with the bran on it to get the health benefits 🤔.

Brown rice is nutritionally superior, but only when it is fresh, well-stored, and properly handled. You're supposed to known that when you have a paddy shed nearby.

This article nor the people behind it are going to change my opinion. Btw. this article skips what their food-safety auditor might have to say. I'm pretty sure the auditor arrives later in time when the early ambitions are being scaled up.