In a bid to advance health in the Philippines, the Department of Science and Technology (DOST) introduces a research program on functional foods focusing on locally available agricultural commodities such as sugarcane, pulses, and cacao products, to enhance the health and well-being of Filipinos.

The DOST  Niche Centers in the Regions (NICER) for R&D Program or DOST-NICER funded a research program with an approved budget of PhP190 Million, titled SPC-FUEL for Health, which stands for Sugarcane, Pulses, and Cacao Products from Functional Food Innovations to Enhance Life.  This research program is implemented by the University of San Agustin (USA) in Iloilo City in collaboration with the University of St. La Salle (USLS) in Bacolod City.

“Through investing in the development of functional foods, we are fueling our efforts to address nutrition challenges, and fulfilling our goal of ensuring food security and improved health outcomes for all Filipinos. Through research and innovation, we aim to unlock the potential of these products to address nutrition deficiencies and promote wellness. Ultimately, we anticipate that the outcomes of this research will positively impact the lives of our target communities, contributing to a healthier and more nourished Filipino population,” says DOST Secretary Renato U. Solidum, Jr.

Led by DOST Balik Scientists Dr. Jonel Saludes and Dr. Doralyn Dalisay of USA, and Dr. Joval Martinez of USLS, alongside the industry partners Pharma GalenX Innovations Inc. (Iloilo), Herbanext Laboratories Inc. (Bacolod), and Malagos Agri-Ventures Corporation (Davao), this NICER aims to harness the potential of functional foods scientifically proven to offer health benefits beyond basic nutrition.

This program is monitored by the DOST – Philippine Council for Health Research and Development (PCHRD) and implements a multifaceted approach, encompassing three distinct projects, with specific agricultural commodities and functional food innovations:

• Project ASUCAR focuses on elevating the market competitiveness of muscovado sugar and molasses by identifying their functional characteristics, establishing functional food indicators, and determining their geographical indication constituents. It also aims to convert molasses to hyaluronic acid (HA), a high-value health and wellness commodity.
• The PULSES Project seeks to enhance the functional properties of lagundi tea and mung bean meal to address key health concerns such as cough, asthma, and gout. Through fermentation techniques and innovative processing methods, researchers aim to maximize the benefits of these traditional ingredients, making them more accessible and appealing to consumers.
• The CHOCO CARE Project focuses on the health benefits of Malagos chocolate products which can be premium functional food items that can positively affect cardiovascular and cognitive enhancement. By subjecting these products to rigorous scientific validation, researchers aim to elevate the profile of Philippine cacao and chocolate commodities on the global stage.

The SPC-FUEL for Health Program will span for three years and is expected to be completed by 2026. The program is eyed to leverage the agricultural resources of Western Visayas and Davao regions and create a diverse lineup of innovative functional food products ready for adoption and commercialization by industry partners.  Included in this program is the establishment of a facility dedicated for functional food research to be named, Kasanggang NICER In Functional Food Excellence (KNIF2E). This program will focus on science-driven functional food R&D on health products that will contribute to the national program of crops with added value and societal development.