Ancient grains have become staples in many diets due to their health benefits and exotic appeal. In fact, the 2015-2020 Dietary Guidelines for Americans recommend daily intake of whole grains to be at least half of total grain consumption. IFT Past President Mary Ellen Camire, PhD, CFS, discussed various ancient grains and their dietary benefits with IFT Food Facts to create this video.
Amaranth is a drought-tolerant grain that has been cultivated since 8,000 B.C. A good source of antioxidants and protein, Amaranth is an environmentally friendly crop because it can be grown without the use of expensive irrigation or a lot of water. Amaranth does not contain gluten, so it is not ideal for baking, but can be used to make porridges, soups and simple flatbreads.
Buckwheat is actually not a true grain, it’s a seed. Buckwheat originated in Central Asia and spread from Asia to Europe and eventually to the Americas. Buckwheat is gluten free and a good source of zinc, copper, manganese and high-quality protein.
Kamut is a protein-packed grain that can grow in places where many other plants cannot because it is drought and salt-resistant. It is closely related to wheat and has a nutty flavor profile. A 2013 preliminary study published in the European Journal of Clinical Nutrition found consuming products formulated with Kamut was associated with significant reduction in total cholesterol and blood sugar levels.
Most people are familiar with millet because it is frequently used as bird feed. Millet is highly nutritious and packed with antioxidants and magnesium. Recent research has also found certain types of millet may be helpful in controlling diabetes and inflammation. Millet is cultivated in the Midwest United States, Africa and parts of Asia.
CRISPR is a defining feature of the bacterial genetic code and its immune system, functioning as a defense system that bacteria use to protect themselves against attacks from viruses. The acronym “CRISPR” stands for Clustered Regularly Interspaced Short Palindromic Repeats.
Biotechnology, and the newer methods of genetic modification—genetic engineering and recombinant (r) deoxyribonucleic acid (DNA) techniques and technologies can be very useful in pursuing important improvements in food production and the food supply and doing so much more readily and effectively than previously possible.
The popularity of Bitcoin and other blockchain technologies reached new heights in 2017. Bitcoin is the most prominent in a new type of currency, called cryptocurrency, where transactions are made without an established intermediary (i.e. banks).
Hundreds of research papers were submitted to compete in 2021 IFT Division oral competitions. The first-, second-, and third-place winners are as follows.
Rapid pathogen detection developer SnapDNA wins the 2021 IFTNEXT Food Disruption Challenge.
A question-and-answer interview with Lisa Dyson about Air Protein, climate change, food security and more.
Panasonic 2020 Food Services & Food Retail During COVID-19 report.
The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).