Glutinous rice is also known as sweet rice available in Indica, Aromatic, Japonica, and other categories varies in long and short-grain rice. These types of rice are increasingly grown in Thailand and Vietnam followed by other asian countries. The glutinous rice has very low or no amylose with a high amount of amylopectin. This content in the rice makes it sticky and sweet with a gluelike texture when cooked and is considered to be safe for gluten-free diets.This growth is primarily driven by Demand for Sticky and Sweet Rice in the Production of Asian Cuisines and Growing Demand for the Soups and Sauces.
Globally, a noticeable market trend is evident Introduction of Premium Quality Glutinous Rice Range. Major Vendors, such as Western Foods, LLC (United States), STC Group (Thailand), Starch Asia (Thailand), Grain Vietnam Co., Ltd. (Vietnam), Wonnapob Company Limited (Thailand), Haprosimex JSC (Vietnam), Nanapan Group (Thailand) and Siam Rice Export (Thailand) etc have either set up their manufacturing facilities or are planning to start new provision in the dominated region in the upcoming years.
On 12th August 2019, Rice and ancient grain provider Western Foods, L.L.C. has acquired American Sunny Foods, Inc., a Stockton, Calif.-based rice flour manufacturer. As part of the acquisition, the company obtained Japanese-style processing capabilities and technical expertise found at American Sunny Foods’ processing facility, which gives rice flours high-quality whiteness, low-micro standards, and consistent viscosities, according to the company. In addition to medium grain and glutinous rice flours from California, the full product range will include long grain and medium grain rice flours from the southern United States.
"National Health Commission of the People's Republic of China (NHC) proposes a standard suitable for the solid and liquid mixed food containing fermented rice grain solid and alcohol, which using glutinous rice and other rice as the main raw material, distiller's yeast as saccharification starter, processed by soaking, cooking, cooling, saccharification, fermentation, added or not added auxiliary materials, sterilized or not sterilized. This standard stipulates the requirements for raw and auxiliary materials, sensory, physicochemical index, pollutant and microbiological limit, food additives and etc."
- Demand for Sticky and Sweet Rice in the Production of Asian Cuisines
- Growing Demand for the Soups and Sauces
- Introduction of Premium Quality Glutinous Rice Range
- Availability of Substitute Products of Glutinous Rice
Growing Awareness about the Glutinous Rice and its Benefits and Online Availability of Glutinous Rice
Allergy-Related Side Effects Risk Associated with Glutinous Rice
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