The looming threat of climate change has put the future of rice production in peril. Reports claim that if the planet’s temperature rises by 2.5°C above pre-industrial levels by the end of the century, half of the Mekong delta, the largest rice exporter worldwide, would be submerged underwater. Against this backdrop, the EU’s European Rice initiative is drawing attention to rice grown in Europe. This initiative seeks to promote the sustainability benefits of European-grown rice, as well as emphasize the major role it plays in ensuring food security in the continent.
At present, the EU is self-sufficient in rice. With rice cultivated in over 416,000 hectares of land, the region produces roughly 2.8 million tonnes of rice per year. Even for the popular japonica rice variety, which accounts for around 75% of EU rice production, the EU is a net exporter. European Rice asserts that European-grown rice is cultivated in a manner that respects and improves local ecosystems and the environment. Rice serves as a base ingredient in the Mediterranean diet, and hence it is crucial to cultivate rice sustainably, so that future generations can continue to benefit from its nutritional value.
Innovative European companies are working to add value to rice production. Spain’s Rice In Action, for example, uses proprietary technology to develop rice-based products for food service, brands, and retailers. The technology lowers rice’s glycaemic index and reduces its cooking time, providing additional health and sustainability benefits. With a claim that the rice they produce can deliver 12 times increase in productivity to food service clients and a whopping 60 times reduction in energy costs, Rice In Action’s rice cooking technology is patent pending.
According to Christophe Pais, Co-Founder of Rice In Action, this rice cooking technology is radically different from anything known so far. The company uses a minimal processing technique that ensures the rice retains a higher proportion of Slowly Digestible Starch (SDS), thereby offering sustained energy without causing blood glucose spikes. As opposed to traditional cooked rice that has 24% SDS, Rice In Action’s rice has 52% SDS. On top of that, the company can manufacture highly targeted nutrition meals for specific age groups by infusing nutrients with precise accuracy.
This innovative company uses valorised vegetables that would usually be left out of the circuit in dehydrated form to flavour the rice and broths, making its production process much more resource-efficient, economical, and faster. Based on the co-operative model, Rice in Action’s rice is grown in a small co-operative situated at the foot of the Pyrenees with meltwater. This rice grown at the highest altitude in Spain, in a dry and cold climate, requires far fewer fungicides and chemicals than in traditional cultivation areas.
For food service, Rice In Action has begun offering paellas and risottos in Spain, addressing labour shortages in food service and guaranteeing quality food. The company is seeking international partners interested in scaling this technology for verticals and segments. Currently, Rice In Actions’ pilot plant can manufacture 3 million servings per year, but a much larger scale is achievable. As such, they are looking for interested co-manufacturers to collaborate with.
