USDA-ARS Food Scientists Cook Up New Uses For Ancient Grains

The video discusses the nutritional benefits of ancient grains like chia and amaranth and the challenges consumers face in incorporating them into their diets. The USDA's Agricultural Research Service is working to find new uses for these grains, creating ingredient blends that enhance both nutrition and taste. The video highlights the development of plant-based ingredients like Nutrim and Oatrim, which serve as fat replacers in various foods. The contributions of retired ARS researcher George Inglett are also acknowledged, emphasizing his impact on food technology. The video concludes with a message from Pat O'Leary in Peoria, Illinois.

What are some of the challenges consumers face when trying to add ancient grains to their diets?

• High cost of ancient grains

• Few products contain these grains

• Limited availability in stores

• Lack of awareness about ancient grains

What is the main goal of ARS researchers when creating ingredient blends with ancient grains?

• To create entirely new food categories

• To make foods more colorful

• To enhance the nutritional value and taste

• To reduce the cost of food production

What potential impact do functional food blends have on agriculture?

• They can make crops more resistant to pests

• They can reduce the need for fertilizers

• They can increase the demand for numerous crops

• They can decrease the demand for traditional crops

What are Nutrim and Oatrim primarily used for in food products?

• To add flavor

• To increase shelf life

• To add color

• To replace fats

Who is recognized as a significant contributor to the development of plant-based food ingredients at ARS?

• Jane Smith

• Pat O'Leary

• John Doe

• George Inglett