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While battered and breaded products historically have carried the onus of a bad rap nutritionally, new ingredients and processing strategies are helping to create better choices.
Researchers analyzed the National Health and Nutrition Examination Survey datasets from 2005-2010 and evaluated the association of rice consumption with overall diet quality and key nutrient intakes.
This is the company's only snack featuring the ancient grain as its star ingredient and Quaker's first quinoa bar widely available at major grocery retailers across Canada.
Imagine a category of snacks with the advantages of enhanced texture and low-fat content that can be applied to grain-based products, such as corn and rice. With a new, proprietary micro-pellet extrusion technology, all this and more is possible.