From earliest times to today’s health-oriented consumers, seeds, grains and other plant foods have been an integral part of homemade prepared foods. Although largely unexplored in the past, the food industry is turning its attention and research dollars to understanding the properties of foods such as chia seed, teff and quinoa. This presentation looked at traditional uses of these plant materials and brings the discussion into the 21st century as it proposes how their properties can beneficially impact the texture, stability and other important characteristics of a final product.
Melanie Goulson, MSc, Principal Scientist, Merlin Development and Adjunct Professor, St. Catherine University speaking on “Ancient Grains: New Applications” at the 2018 Clean Label Conference.
