Move over, white rice--colored rice is making a splash. According to a recently released “What’s Hot” National Restaurant Association survey of chef-members of the American Culinary Federation, black and red rices are the “new white” in foodservice side dishes. Black rice, although a newcomer to the survey, started at the top--number one--among sides and starches, while red rice ranked third.
Coloring provides important clues to consumers as to a food or beverage's quality--from freshness to nutritional benefits--as well as its flavoring. It may be the first product characteristic that consumers use in deciding to purchase.
Colorings have been much in the news of late. Topics range from child hyperactivity studies to interest in carmine, a natural red coloring derived from cochineal insects.
Anthocyanins, natural red colorants sourced by Chr. Hansen from grape skin, elderberry, black carrot, black currant, and red cabbage, now are available.
