Background

Sorghum grain is a sustainable cereal crop. There is growing interest in sorghum as a food ingredient, particularly in Western societies that do not traditionally consume it. There is emerging food and nutrition science supporting this, but to achieve consumer acceptance requires a commitment to food innovation and the promotion of sorghum as a human food.

Scope and approach

This commentary highlights key considerations for progressing sorghum in Western food product innovation pipelines. It discusses evidence for health effects of sorghum consumption, market trends and commercialisation issues, food regulation matters and the significance of stakeholder collaborations. 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 conclusions

Commercial 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.

中文翻译：

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考虑将高粱（一种潜在可持续的谷类作物）用于食品创新渠道的主流地位

背景

高粱谷物是一种可持续的谷物作物。人们对高粱作为食品成分越来越感兴趣，特别是在传统上不消费它的西方社会。新兴的食品和营养科学对此提供了支持，但是要获得消费者的认可，就必须致力于食品创新和促进高粱作为人类食品的发展。

范围和方法

这篇评论重点介绍了在西方食品创新渠道中发展高粱的关键考虑因素。它讨论了高粱消费对健康的影响，市场趋势和商业化问题，食品监管问题以及利益相关者合作的重要性的证据。通过整合科学文献，市场报告和消费者趋势分析中的当前知识，以及有关食品法规的指导以及对学术界与食品行业之间过去研究合作的务实，经验性知识，得出结论。

主要发现和结论

在高粱食品开发方面进行商业投资是必要的，高粱的无麸质特性，其宝贵的营养成分，缓慢消化的淀粉，膳食纤维和抗氧化剂化合物具有增值机会。要创建成功的基于高粱的产品，需要整合广泛的知识和专长，从谷物育种者和生产者，到食品科学家和技术人员，营养学家，以及与消费者和食品监管机构一起工作的整个食品制造团队。至关重要的是，在利益相关者和学术研究人员之间的协作下，沿着既定的价值链进行协调的研究工作，并着眼于食品政策和法规。通过这种集体方法，在西方社会中将高粱作为人类食品的前景是乐观的。