To help consumers put a healthy twist on homemade sushi, Top Tier Foods has developed sushi-grad quinoa. Though the idea of replacing rice with quinoa may sound unusual, the specially formulated grain boasts a distinctly sticky texture that makes it perfect for making maki of any kind.
Unlike regular quinoa, which is loose and crumbly, Top Tier Foods has developed a Canadian Golden Quinoa that mimics the sticky texture of short rice grains. Despite the similar texture, the sushi-grade quinoa is richer in protein, iron, and other micronutrients than white rice. As a result, the product is likely to appeal to health-conscious home cooks who are trying to up the nutritional value of their favorite Japanese dishes.
Sushi-Grade Quinoa Products
Top Tier Foods' Canadian Golden Quinoa Can Be Used to Make Sushi
Trend Themes
1. Sustainable Grain Alternatives - The development of sushi-grade quinoa as a rice replacement provides an opportunity for sustainable and nutritious grain alternatives in the food industry.
2. Functional Superfoods - The creation of sushi-grade quinoa highlights the potential for incorporating nutrient-rich superfoods into innovative food products.
3. Healthy Fusion Cuisine - Sushi-grade quinoa opens up possibilities for incorporating healthy and diverse ingredients into traditional Japanese cuisine, paving the way for new fusion dishes.
Industry Implications
1. Health Food - The health food industry can explore the use of sushi-grade quinoa as a nutritious alternative to traditional rice in a variety of products.
2. Plant-based Foods - Sushi-grade quinoa offers plant-based food companies an opportunity to create sushi alternatives that cater to vegans and vegetarians.
3. Functional Ingredients - The development of sticky, nutrient-rich quinoa for sushi-making presents an opportunity for ingredient suppliers to offer innovative and functional grain options.