UNL develops calcium- and vitamin-fortified rice pudding

The product was developed by the National University of the Litoral (UNL) as part of its work on nutritious foods for nutritional and social needs. Its formulation uses powdered milk, allowing the dairy component to be included in a dry product designed for simple preparation.

The rice pudding is fortified with calcium and vitamins, nutrients associated with children’s diets. The dry format is described as suitable for food programmes and other initiatives with a social focus, according to information from the university.

A new product for the UNL plant

The rice pudding is the first sweet item made by the UNL Nutritional Foods Plant. Until this development, the plant’s product range did not include a sweet preparation.

Technical teams from the university’s Institute of Food Technology developed the formulation. The project forms part of the UNL’s broader work combining research, technological development and university outreach in the production of foods intended to address nutritional and social requirements.

Presentation in Santa Fe

The official presentation will take place on Tuesday, August 25, at 10am in the auditorium of Dr Orlando Alassia Children’s Hospital in the city of Santa Fe. The event is included in the programme organised for the month of childhood.

UNL rector Laura Tarabella will lead the event alongside university and hospital officials, representatives of institutions, and members of social and community organisations. Technical information about the new food will be presented before the ceremony.

With the launch, the university is adding rice pudding to its production of nutritious foods. The preparation combines a traditional dessert with powdered milk, added calcium and vitamins, and a formulation intended to make preparation straightforward.