Rice gets trendy, adds nutrients, so much more

In the April issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Senior Associate Editor Karen Nachay writes about rice becoming a trendy culinary selection of many restaurant menus but also the go-to solution for consumers looking for gluten-and allergen-free choices rich in nutrients.The National Restaurant Association’s 2014 What’s Hot Culinary Forecast predicts diners will see more rice selections on restaurant menus including black rice and red rice. Food scientists are looking for new ways to incorporate rice into many consumer products.Rice ingredients can enrich food and beverage products with nutrients, improve textural attributes, replace common food allergens, function in gluten-free formulations, and act as a thickening agent, while providing a cost-effective protein source.The article highlighted food scientists using sprouted brown rice to increase protein in bars, powdered shakes, soups, pastas, ready-to-drink beverages, cereals and sweet and savory snacks. Rice starches are being used to provide a variety of texture options in both food and beverages, from smooth and creamy to crispy and crunchy. Rice is also being used to enrich diets with more fiber.The article online can be found at: http://www.ift.org/food-technology/past-issues/2014/april/columns/ingredients.aspxStory Source:The above story is based on materials provided by Institute of Food Technologists (IFT). Note: Materials may be edited for content and length.

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Sauces and marinades address consumers’ desire for ethnic flavors

Sauces and marinades are an easy way for consumers cooking at home to infuse distinctive flavors into all kinds of different foods. In the February issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Writer David Despain writes about new consumer trends and the growing interest in international/ethnic flavor preferences regarding sauces and marinades.A new Mintel report titled “Cooking Sauces, Marinades, and Dressings — U.S.” says the market reached a total of $7.4 billion in 2013 and is expected to reach $9.1 billion by 2018. Consumers poled in the report showed an interest in international/ethic, exotic, spicy/hot, and authentic regional flavors. Also trending in marinades and sauces is the need for transparency, consumers want to know how authentic their products are and what ingredients are in them. Clean label texturizers are on the rise to provide sauces with a rich appearance, smooth texture, and creamy mouthfeel without compromising shelf-life stability.Mark MacKenzie, Managing Director with Passage Foods, North America says the key drivers of new regionally inspired products, like Vietnamese, Malay, Indonesia (instead of just Asian) are due to younger generations more adventurous food tastes. These consumers, mainly ages 22 to 34, are eating out at ethnic restaurants, watching food and travel shows on TV, and are interested in diversifying the way they cook and eat. Home cooks looking to expand their weeknight dishes to include flavors inspired by restaurant dishes and global food trends can now find slow-cooker sauces, classic American sauces infused with ethnic flavors, and ready-to-use simmer sauces in stores.Read the full Food Technology article at http://www.ift.org/food-technology/past-issues/2014/february/features/sauces-marinades.aspxStory Source:The above story is based on materials provided by Institute of Food Technologists (IFT). Note: Materials may be edited for content and length.

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Eating asparagus may prevent a hangover, study suggests

Dec. 26, 2012 — Drinking to ring in the New Year may leave many suffering with the dreaded hangover. According to a 2009 study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), the amino acids and minerals found in asparagus extract may alleviate alcohol hangover and protect liver cells against toxins.


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Researchers at the Institute of Medical Science and Jeju National University in Korea analyzed the components of young asparagus shoots and leaves to compare their biochemical effects on human and rat liver cells. “The amino acid and mineral contents were found to be much higher in the leaves than the shoots,” says lead researcher B.Y. Kim.

Chronic alcohol use causes oxidative stress on the liver as well as unpleasant physical effects associated with a hangover. “Cellular toxicities were significantly alleviated in response to treatment with the extracts of asparagus leaves and shoots,” says Kim. “These results provide evidence of how the biological functions of asparagus can help alleviate alcohol hangover and protect liver cells.”

Asparagus officinalis is a common vegetable that is widely consumed worldwide and has long been used as an herbal medicine due to its anticancer effects. It also has antifungal, anti-inflammatory and diuretic properties.

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The above story is reprinted from materials provided by Institute of Food Technologists (IFT), via Newswise.

Note: Materials may be edited for content and length. For further information, please contact the source cited above.


Journal Reference:

  1. B.-Y. Kim, Z.-G. Cui, S.-R. Lee, S.-J. Kim, H.-K. Kang, Y.-K. Lee, D.-B. Park. Effects of Asparagus officinalis Extracts on Liver Cell Toxicity and Ethanol Metabolism. Journal of Food Science, 2009; 74 (7): H204 DOI: 10.1111/j.1750-3841.2009.01263.x

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