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.aspx
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