MANILA, Philippines — The Department of Agriculture–Philippine Rice Research Institute (DA-PhilRice) is advocating the use of rice bran, or darak, as an alternative ingredient in pandesal, the beloved Filipino breakfast bread. Stabilized rice bran (SRB), a specially processed form of darak, has been shown to increase fiber, mineral content, and healthy fats in bread without compromising texture or taste.

According to DA-PhilRice research, 93% of taste-test participants responded positively to pandesal containing 5% SRB. The bread maintained nearly the same color, softness, and mouthfeel as traditional pandesal, demonstrating that nutritional enhancement need not come at the expense of sensory appeal. Typically considered a by-product of rice milling, rice bran is now being recognized as a valuable functional food ingredient. Through steam-heating processes, the quality of SRB is improved, making it suitable for baked goods.

Experts suggest that incorporating rice bran into pandesal is more than a nutritional upgrade—it also offers a potential business opportunity for bakeries and food entrepreneurs aiming to provide healthier options to consumers. This aligns with broader efforts to encourage public adoption of nutritious food while maximizing the use of agricultural produce.

The initiative sparks a wider conversation about consumer habits and food innovation: while healthier options are available, will Filipino consumers prioritize nutrition over familiarity in their everyday meals? Can traditional foods like pandesal evolve to meet modern health standards without losing their cultural identity? Will the addition of rice bran transform pandesal from a comfort food into a functional, health-conscious staple for Filipinos? (Larawan mula: Jack Jerick Mañago Erestain / Facebook)