Considerations for progressing a mainstream position for sorghum, a potentially sustainable cereal crop, for food product innovation pipelines

Conclusions are drawn by integrating current knowledge from scientific literature, market reports and consumer trends analyses, along with guidance on food regulation, and pragmatic, experiential knowledge of past research collaborations between academia and food industry.Key findings and conclusionsCommercial investment in sorghum food product development is warranted, with value adding opportunities seen in sorghum's gluten-free attribute, its valuable nutrients, slowly digestible starches, dietary fibre, and antioxidant compounds. To create successful sorghum-based products requires the integration of knowledge and expertise across a wide spectrum, from grain breeders and producers, to food scientists and technologists, nutrition scientists, and the whole food manufacturing team working with consumers and food regulators. A concerted research effort, with collaborations between stakeholders and academic researchers, along a defined value chain, and with an eye to food policy and regulations, is critical. With this collective approach, the outlook for sorghum as a human food in Western societies is positive.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research

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