Calling All Food Industry Experts! Master the Secrets of Powdered Rice Food Processing Technology

The Ministry of Agriculture Food and Rural Affairs (Minister Song Mi-ryeong) will host a symposium on Powdered Rice Processing Technology and Product Development at 2 p.m. on Friday July 19 at the Korea Science and Technology Center.

This symposium with over 200 participants aims to bring together food industry and academic experts to share their research and development processes outcomes related to powdered rice processing technology and products and to explore future advancement strategies.

The Rural Development Administration which developed the powdered rice varieties will present findings from physicochemical property analyses. These findings indicate that the particle size and damaged starch content of powdered rice are similar to those of wheat flour with higher vitamin content making it a viable substitute for wheat flour in various products. The food industry and academia will share research results on the processing suitability of powdered rice for diverse products such as gluten-free noodles and cookies as well as batter mixes that utilize powdered rice’s low oil absorption properties. This information is expected to greatly benefit food companies looking to develop unique products using new domestic food ingredients.

Choi Myung-chul the Grain Policy Officer at the Ministry of Agriculture Food and Rural Affairs stated Thanks to the efforts of the food industry and academia powdered rice a domestic food ingredient is being utilized in various product categories. It aligns well with the consumer trend towards health and environmental values making the future even more promising. We urge continued interest from the food industry and academia to ensure that powdered rice can lead the leap in the rice processing industry. The government will also strengthen its support for technology and product development.

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