Nutrition Reimagined: Integrative Plant-Based Solutions for Health and Wellness

In an era where nutritional well-being intersects with sustainability and inclusivity, the search for functional, plant-based solutions has never been more critical. Malnutrition, metabolic disorders, and micronutrient deficiencies remain pressing global challenges—yet the answers may lie in nature’s own pharmacy

With this in mind, we are extensively researching and developing food-based interventions that not only address immediate health concerns but also align with long-term goals of affordability, accessibility, and ecological responsibility. From hypoallergenic, ready-to-use supplementary foods targeting acute malnutrition, to multifunctional Ayurvedic and nutraceutical formulations for metabolic and digestive wellness, our focus remains steadfast on creating evidence-driven, sustainable solutions.

Supplementary Foods- Vegan, Hypo-allergenic ready-to-use supplementary foods designed to address moderate acute malnutrition

Malnutrition remains a silent crisis, undermining health, development, and economic progress for millions worldwide. Among its many forms, moderate acute malnutrition (MAM) in children, characterized by a weight-for-height z-score between −2 and −3, significantly increases the risk of developmental delays and mortality. Despite global efforts, India continues to struggle with high rates of childhood wasting, with recent data indicating a troubling upward trend across several states.

At Prof. NSV’s Lab, we aimed to address this challenge by developing Ready-to-Use Supplementary Foods (RUSFs) using indigenous, lactose- and gluten-free ingredients. Two novel formulations were created: one with ragi (finger millet) and the other with an indigenous red rice variety, each combined with nutrient-rich plant-based components. These were carefully optimized to meet WHO recommendations for protein quantity, quality, and overall nutritional adequacy. Nutrient analysis of the RUSFs demonstrated high levels of protein (15–20 g per 100g), alongside essential fats, iron, zinc, and other key macro- and micronutrients.

Protein quality, assessed by PDCAAS (Protein Digestibility Corrected Amino Acid Score), ranged from 0.7 to 1, meeting international standards set by CODEX and FSSAI. Importantly, the supplements were well-accepted by children during palatability trials. Beyond their nutritional value, these plant-based RUSFs offer a major cost advantage—estimated to be 6–12 times more affordable than commercial alternatives. This makes them especially suitable for resource-constrained settings.

Our innovation offers a sustainable and effective strategy to support healthy growth, muscle development, and immune function in vulnerable children. Tackling malnutrition is beyond health, building stronger communities and brighter futures for generations!

Plant-based functional food for metabolic health- Multi-functional medicinal rice beverage mix and nutraceutical mix for the management of viral infection and inflammation

Viral infections are among the major causes of morbidity and mortality worldwide. Viral infections, like the recent COVID-19 pandemic, other biological agents, and environmental triggers, result in chronic inflammatory conditions. Growing concerns over side effects of long-term conventional medicine have shifted the focus of scientists and health practitioners toward safer, plant-based alternatives. Among these, pigmented rice varieties have long been used in Ayurvedic medicine to treat infectious disease, yet their therapeutic properties remain scientifically underexplored.

To bridge this gap, the research team led by Prof. N. Srividya came up with an innovative idea of exploring the antiviral and anti-inflammatory potential of the Indian heritage pigmented rice varieties. Through a metabolomic study, the black rice and the red rice varieties were identified to be rich in bioactive polyphenols. These varieties were used for the development of a novel multi-functional medicinal rice beverage mix (Ayurkanji) and a nutraceutical extract powder. Uniqueness of the product lies in the ayurvedic preparation process, involving natural fermentation, making them gut friendly, a blend of suitable ayurvedic herbs and spices in a definite safe proportion, making them more potent. Moreover, the ready-to-use medicinal kanji mix can be reconstituted in water in a few minutes, and the nutraceutical mix can be either taken as antiviral herbal shots with water or added to buttermilk. The experimental validation showed that both the mixes are effective against SARS-CoV-2 and HIV-1 viruses. Further, the inhibitory property of these formulations against inflammatory markers- COX-2, TNF-α, TGF-β, and IFN-γ has proved their anti-inflammatory potency.

Plant-based functional foods for metabolic health-Focus on Diabetes

Our lab is dedicated towards developing functional food solutions that support diabetes management, and overall metabolic health. With the rising prevalence of diabetes globally, there is an urgent need for innovative dietary strategies that go beyond conventional recommendations. Our focus is on utilizing traditional, underutilized grains and evidence based plant sources to formulate functional foods for the management of metabolic health. We have explored the potential of indigenous pigmented rice varieties and experimentally shown their unique nutrient profiles and low glycemic response. The team has developed vegan and gluten-free formulations utilizing the identified low-GI traditional rice cultivars without compromising on health benefits and sensory appeal. We have developed two key product lines aimed at promoting glycemic control while improving dietary quality. The first is a fermented red rice prebiotic beverage mix. This mix is designed to support metabolic health by improving gut health. These formulations have shown good antioxidant potential; inhibition of glucose metabolizing enzymes; and low predicted glycemic index. Its versatility allows it to be consumed as a drink or incorporated into traditional recipes, making it a practical and culturally acceptable option for daily use.

The second innovation is a vegan, gluten-free high-protein smoothie mix formulated using pigmented rice and plant-based protein sources. This product addresses the often-overlooked link between protein deficiency and insulin resistance in diabetic populations. It offers a sustainable and affordable alternative to commercial protein supplements and has shown strong potential in consumer acceptance, nutritionalvalue, and cost-effectiveness.

Double Fortification of Red Rice: A Simple, Sustainable Solution for Iron and Zinc Deficiencies

Iron and zinc deficiencies are major public health challenges in India, especially for populations relying on polished white rice as a staple. Recent data indicate that over half of Indians (54 %) experience iron deficiency, while more than 30 % face zinc deficiency. To tackle this, our research focused on two Indian red rice varieties selected for their naturally higher nutrient content. We fortified these whole rice grains using a simple, cost-effective bioprocessing method with industrially approved iron and zinc sources. Analysis (via MP-AES) and simulated digestion showed double fortification increased iron content by two times and zinc by seven times, while also boosting the bio accessibility of both minerals: iron absorption improved 2-2.5 times, and zinc absorption 3–7 times. Similar work was carried out using the light-bran pigmented rice variety Sindhoor Saal, with a focus on enhancing zinc content, aiming to address zinc deficiency and its associated risks, including increased susceptibility to diarrhoeal diseases, among children. The bioprocess-based fortified light-bran variety recorded a 14-fold increase in total and 2.2-fold in bioaccessible zinc content.

The fortified rice cooks quickly (three times faster than traditional whole rice) and retains good sensory quality. Substituting around 20 % of the daily white rice intake with fortified rice could help meet 15–25 % and 80-100 % of the recommended daily allowance (RDA) for iron and zinc, respectively.

To further increase impact, we developed ‘Poshak+’—a ready-to-eat, dairy-free, gluten-free, high-protein fudge/burfi made from double-fortified red rice and other nutritious ingredients. ‘Poshak+’ provides over 20 % of the RDA for protein, iron, zinc, and calcium, making it a rare, comprehensive nutritional supplement for all ages. In line with Sustainable Development Goal (SDG) 3, this innovation offers an affordable, convenient, and sustainable solution to combat malnutrition and micronutrient deficiencies in resource-limited settings.

Innovative Ayurvedic Tomato-Based Beverage for Digestive and Metabolic Wellness

India is the second-largest producer of tomatoes, yet 30–35 % of this produce is lost annually due to post-harvest inefficiencies and seasonal oversupply. With only ~1 % of tomatoes processed into value-added products, there’s a significant opportunity for nutritional innovation. This study introduces a novel, ready-to-serve (RTS) Ayurvedic tomato-based beverage, developed to address two major concerns: reducing food wastage and supporting digestive health through functional nutrition.

Formulated with fresh tomatoes and selected Ayurvedic herbs and spices, the beverage offers a refreshing, low-calorie, and nutrient-dense alternative to sugar-laden drinks. Rich in bioactive compounds such as lycopene, natural acids, fiber, and herbal actives, the formulation supports gut health, reduces digestive discomfort, and may aid in the regulation of inflammatory and metabolic responses.

Extensive sensory trials and stability studies helped optimize taste, shelf life, and acceptability. Consumer feedback indicates strong appeal across age groups. The beverage is positioned as a cost-effective solution for health-conscious consumers, providing digestive and metabolic support without compromising on affordability or palatability.

This innovation is guided by scientific evidence and traditional wisdom, with future plans to validate digestive and metabolic benefits through structured clinical studies. By turning a highly perishable and underutilized crop into a functional wellness product, this work contributes to public health nutrition, food system sustainability, and rural economic resilience. It holds particular promise for healthcare professionals, public health experts, and innovators interested in bridging traditional food systems with modern dietary solutions.