Kothalahimbutu cracker by Munchee sets the pace for exports of indigenous herbal confectionery

Ceylon Biscuits Ltd. (CBL) Munchee’s latest invention, the Kothalahimbutu biscuit using Sri Lanka’s indigenous Salacia reticulata medicinal herb has since its launch recently, gained much popularity in local and overseas markets as a snack with the lowest Glycemic Index (GI level) in the world.

The manufacture of this product was a result of intensive research and development undertaken by Industrial Technological Institute (ITI and formerly known as CISIR) Sri Lanka’s premier scientific R&D institute. Experiments were carried out at ITI and the Medical Faculty of Sri Jayewardenepura University.

The R&D team for Kothalahimbutu biscuit was led by Dr. Sirimal Premakumara, Head of ITI’s Herbal Technology Unit who emphasised that ITI’s main role was to use new technological innovations for industrial development.

“The institute has many divisions, and Herbal Technology is one of them. Herbal Technology involves R&D using raw natural resources such as medicinal and essential oils bearing plants to develop healthy snacks”, pointed out Dr. Premakumara.

ITI develops new products using indigenous raw materials for various industries which have become “high demand” shelf products.

“There are number of products in the market developed by ITI, but Kothalahimbutu biscuit stands out as a unique product. ITI has been involved in research of this herb for the last 10 years. Kothalahimbutu as a medicinal herb became popular in the late 1990’s and early 2000s when it was discovered to contain properties that could control diabetes. Professor Jorji Yamahara of the Faculty of Pharmaceutical Science, Kinkin University, Osaka, Japan has worked with the herb at the early stages when the diabetes controlling properties were discovered,” added Dr. Premakumara.

Dr. Premakumara explained that ITI faced many challenges while doing the research. The bio-actives had to be extracted and added to the product without disturbing the efficacy of the molecules. After addition and when subject to high temperatures for baking, the team had to ensure the ingredient in the biscuit was the same as the plant. The next challenge was the availability of the raw ingredient for commercial purposes and the sustainability of cultivation to maintain commercially viable manufacture. “Presently, it is not an endangered plant but can be potentially threatened and can face extinction if not harvested in the correct manner. The Kothalahimbutu biscuit has just entered the markets with an assurance of medicinal and herbal properties. This landmark product will pioneer the route for similar herbal ready-to-eat snacks and kudos to CBL Munchee for the effort.