Naturally occurring polyphenols and proteins from pigmented waxy rice may help starch ingredients improve texture without any chemical modification — a change some consumers may welcome, said Ya-Jane Wang, professor
For the busy parent, the uninspired home cook or simply anyone looking to get dinner on the table, a trip through the packaged foods aisle at the grocery store is an easy solve. Take Hamburger Helper, a store shelf mainstay since the ’70s that offers a one-pan solution to mealtime. For decades, the brand was a household name. In an effort to stay relevant with today’s consumer, Helper has .
The conversation around state-level proposals that seek to ban certain FDA-approved food additives has been filled with myths pushed by unqualified voices and lacking facts presented by those with scientific expertise in the fields of food safety and toxicology. This prompts the question: What are the qualified experts saying?
Polyphenols and proteins from pigmented waxy rice are being explored as a natural alternative to modified starch, which could have future uses for cereals, pudding or pasta.