Value for the business
- ✓ Add value to black rice
- ✓ Meet clean-label demand
- ✓ Reduce reliance on imported natural colours
SME InnoBridgeRESEARCH & INNOVATION MARKETPLACEStart✓Verified research solution · Verified 14 Jul 2026
Khon Kaen University · Extracts & functional ingredients · TRL 7
Stabilized natural anthocyanin colour from black rice
Create a Thai black-rice natural purple colour for beverages, yoghurt and premium confectionery.
Readiness evidence
- ✓ Anthocyanin profile is documented
- ✓ Stability target met at pH 3–4
- ✓ Tested in beverage and jelly prototypes
Included in the pilot package
- 1Screen three feedstock sources
- 2Produce three colour-powder batches
- 3Test in formulation and colour stability
- 4Prepare COA template and cost model
What the business needs to provide
- → Choose product and target shade
- → Rice specification and source
- → Extraction facility or contract manufacturer
Gaps and risks
- ! Colour is sensitive to pH and high heat
- ! Feedstock variation requires control
Commercial information
- Target product
- Water-soluble natural colour powder with B2B specification pack
- Rights and transfer model
- Market-specific license with QC method transfer
- IP status
- Petty-patent application filed
- Estimated pilot budget
- ฿390,000–580,000
- Target market window
- Market-ready in 8–10 months
Funding alignment
NIAFood innovation and high-value ingredients
Clear B2B market and import-substitution potential
Strong alignmentสวก. (ARDA)Rice value creation linked to processing and markets
Links black-rice growers to a high-value industrial ingredient
Strong alignmentA preliminary fit indicator, not a guarantee of eligibility or funding approval.
12-month launch checklist
- 1Define variety and supplier
- 2Test three batches
- 3Lock colour specification and COA
- 4Confirm food-use compliance
- 5Trial with three customers