Rice is the most consumed caloric food for Thais and most Asian countries, deeply rooted in Asian culture. The world population is increasing exponentially to nearly 10 billion people in  2050, and yet we have faced undernutrition, over-nutrition and micronutrient deficiency, or so-called triple-burden malnutrition. The dilemma is best solved by replacing high-caloric starch with affordable, nutrient-rich ingredients, including reliable plant-based protein. We reported that the whole grains and leaves of pigmented rice are rich in dietary fibre, protein, micronutrients, and antioxidants, providing an excellent opportunity to develop future foods. For the first time, Rainbow Rice leaf orchestrating mixed patterns of chlorophyll, flavonoids, and carotenoids, also rich in protein, micronutrients, and antioxidants, has become a promising ideal genetic model for molecular, physiological, nutritional and product innovation. With powerful antioxidants, high protein content (14-20%), rich in micronutrients (Fe, Mg, Mn) and minimum antinutritive factors (Phytate), fresh Rainbow Rice leaf is ideal for isolating plant-based glycoprotein. Using enzymatic protein isolation, we isolated protein hydrolysate (PH) comprising up to 30% high-quality protein with therapeutic properties against chronic diseases. We have now extended the knowledge gained from Rainbow Rice to other rice cultivars, including Riceberry, Jao Hom Nin, Klum Hom Nin, and Pitsanulok 2. Farmers can earn significantly more income from producing high-quality leaves, avoiding open-field burnout, helping regenerative agriculture, and replacing high-caloric starch to mitigate triple-burden malnutrition on a global scale. 

Rainbow Rice, Plant-based protein, Malnutrition, Antioxidants, Nutrient-rich ingredients