The scientists describe using the process to make puffed rice with three times more protein and eight times more dietary fiber than commercial puffed rice. It also contains calcium, iron, zinc and other nutrients that conventional puffed rice lacks. Their puffed rice was crispier than commercial products, giving it a better taste and crunch. The new rice is "ideally suited for consumption as breakfast cereals, snack food and as part of nutrition bars for school lunch programs," the report states. "The balanced nutritional profile and use of staple crop byproducts such as broken rice makes these expanded crisps unique to the marketplace."