The Industrial Technology Development Institute of the Department of Science and Technology (DOST-ITDI) will soon launch four new ready-to-eat (RTE) food and ready-to-drink (RTD) technologies.
DOST-ITDI Director Dr. Annabelle V. Briones said aside from the seven RTE and RTD technologies that have been launched for adoption and commercialization, four new similar technologies will soon be unveiled.
“There are four upcoming ready-to-eat and ready-to-drink technologies that will surely touch your interest,” she said during the Technology Transfer Forum on the DOST RTE Food Technologies held on Monday, July 19.
During the forum, which was initiated by the Technology Application and Promotion Institute (DOST-TAPI), a total of 17 RTE and RTD technologies developed by the DOST-Industrial Technology Development Institute (DOST-ITDI), and DOST- Food and Nutrition Research Institute (FNRI) were featured.
On June 25, DOST Secretary Fortunato “Boy” T. de la Peña announced the development of the RTE Chicken Soup under the DOST-ITDI’s “Pack of Hope” brand that seeks to address the food and nutrition needs of the country’s most vulnerable sectors, including children and elderly during disasters and calamities.
The three “upcoming” ITDI technologies are the RTE Chicken Adobo, RTE Beef Curry, and RTD Rice Milk.
The RTE Chicken Adobo and RTE Beef Curry are two technologies developed by the DOST-ITDI in partnership with the Philippine Army.t
De la Pena had bared that the Institute forged partnership with the Philippine Army to develop and field test ready-to-eat food rations for men in uniform during combat, and high-risk operations.
The DOST-ITDI and the Research and Development Center (RDC), Army Support Command (ASCOM) of the Philippine Army signed via Zoom on July 2, 2021, the terms of reference (TOR) for the project on RTE food rations.
Funded by the DOST-Philippine Council for Industry, Energy and Emerging Technology Research and Development (PCIEERD), the project involves the development and field testing at identified sites of the Philippine Army of six RTE foods such as chicken adobo, beef curry, steamed rice, adobong kangkong, chicken afritada, and bangus sisig.
The project aims to establish the process schedule for the RTE foods, shelf-life simulating storage conditions, handling and distribution of food rations in combat operations, label design and transport packaging.