1. So much in a cookie
From sugar-free, to high fibre, and multigrain, cookies took on a new mantle as the year neared the end giving us antioxidant cookies. These cookies, made from grape seeds not only taste good, but also have an antioxidant level about 10 times higher than regular cookies, say researchers. Of course, all this talk is on in the lab, but you never know, cookies with anti-oxidant labels may hit the stores as soon as this year!
2. Flavourful fruits
Horticulture scientists in Australia for years were trying to create a sweeter and low-on- acid pineapple, and guess what they got into their hands - a new pineapple that tastes like a coconut. And something tells us, this is the first of many. Anyway, one thing's for sure, making pina cola will be so easy.
3. Long live the bread
Sigh, a loaf big enough to feed your family for a week can only last for two days until it becomes a feast for mold. Now, 2012 brought to us this news that this grief could soon be part of history. An American company claimed that it developed a technique that can make bread stay mold-free for 60 days. 60days?! Well, yes. At a laboratory on the campus of Texas Tech University in Lubbock, chief executive Don Stull showed off the long, metallic microwave device that makes it possible. While this will help save a lot of bread from the bins, Stull believes it could give us cleaner bread too. Here's how, bread manufacturers add lots of preservatives to try and fight mould, and then add extra chemicals to mask the taste of the preservatives. With this technology, it could be goodbye to chemicals and preservatives too.
4. Chinese farms on the moon
Though other countries have tested the prospects of growing food on moon, China had approving results of its first experiment this year. And in 2013, they plan to land an exploratory craft on the moon, as part of an ambitious space programme. During the preliminary tests in Beijing, four kinds of vegetables were grown in an "ecological life support system," a 300 cubic metre cabin where astronauts developed their own stocks of air, water and food.
5. Milk gets more
Next on the list of fortification for milk is heart healthy fish oil, and this version by US based researchers also passes the sniff test. In the lab, the formulation delivered 432 milligrams of heart-healthy fatty acids per cup, close to the 500 milligram daily target for healthy people. Health agencies of various nations, including India, look at milk as the best delivery vehicle for essential nutrients, and over the years, this drink that received quite a few fortifying doses. Many years ago, milk was first fortified with Vitamin D as a way to fight rickets.
6. Ready-to-eat festive fare
Now, its cultural and health aspects are debatable, this year, busy South Indians were surprised with ready-to-eat Payasams launched during onam, by South India's leading food brand. In three variants - Rice Ada, Vermacilli and wheat, these payasams came with a one year shelf life.
7. Seaweed, the new hot item
It all started with a slew of studies and research reports hailing benefits of seaweed in the diet, and soon came along seaweed bread, seaweed shakes and seaweed salads. We see 2013 will continue to get its seaweed dose along with other super foods.
8. Vegetarian meats
The idea of fake meats from plants (like soy and more) began to gain momentum this year. One reason being a considerable progress made in getting a closer texture and taste. Mock meats will surely find a substantial space in the freezers of grocery giants marked for vegetarians in 2013.
9. The green 'bug'
Insect diet started off in 2011, as bizarre, but by 2012, one heard of more and more of the 'crawlie cuisine'. And so will 2013. A section of scientists and entomologist hail it as a better source of nutrients and some environmentalists and champions of animal rights are only too happy to push the idea of breeding of edible bugs. And adventures chefs are on it with gusto!
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