Plant-sourced ingredients, are becoming increasing popular because of their sustainability, versatility, and relatively low cost, as well as their well-deserved health halo. Cultures around the world have treated illnesses and ailments using seeds as traditional medicine components. These qualities have opened the door to a jump in the use of less familiar seeds and nuts in food product development.
Focusing first on seeds, some trending varieties in food processing encompass those in the parsley family, and include seeds from celery, carrot, caraway, cumin, dill, lady’s lace, fennel, and, of course, parsley itself. The tiny seeds in this family are known for their antibacterial and antimicrobial effects, and research has been supporting some of the claims. Both fennel and lady’s lace (Ammi majus) have demonstrated potent properties against Staphylococcus, E. coli, and other bacteria.