This edition contains the following articles:
What do chicken adobo, congee, and Himalayan (pink) salt have in common?
In July NDSR 2018 was released, and chicken adobo, congee, and Himalayan (pink) salt are among the many new foods in the release. Updates to hundreds of foods were also made, and some notable program improvements were incorporated. Read more here.
If you are a supported NDSR client check your email inbox for instructions for installing NDSR 2018. If you are interested in licensing NDSR or wish to re-establish support please send us an email (firstname.lastname@example.org) or give us a call (612-626-9450). We’d love to get you up and running with NDSR 2018.
NCC’s Scientific Contributions to the 40th National Nutrient Databank Conference
NCC was proud to be a part of the 40th National Nutrient Databank Conference (NNDC) held in Minneapolis in July. In addition to hosting the conference, we presented information on
Marketplace changes to the baby food aisle
While updating baby foods in NDSR 2018 we noticed some interesting marketplace trends, including a growing number of products labeled as ‘organic’, more dry cereals that contain one or more whole grain ingredients, and an increasing number of products that contain a combination of fruit and vegetable ingredients (full abstract).
Methodology used to add gluten to NDSR
In response to the needs of researchers gluten was added to NDSR in 2017. The approach used to add gluten is based on the assumption that a specified fraction of the protein found in gluten-containing grains (0.75) may be assumed to be gluten (full abstract).
Be sure to mark your calendars for the 41st NNDC to be held April 19-22, 2020 in College Park, Maryland.
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Are you on LinkedIn? Follow the University of Minnesota Nutrition Coordinating Center. We’re regularly posting information we think NDSR users will find helpful.