Research Shows Rice Can Satisfy Growing Need for Healthy Menu Options

Arlington, VA, December 10, 2007 – Two recent research studies reveal facts about rice that suggest it is an ideal solution for foodservice operations looking to satisfy growing consumer demand for healthier menu options.

A USA Rice Federation attitude & usage study of 350 foodservice operators shows that rice is perceived as a nutritious, wholesome food that fits with today’s trends. The study also reveals that 93.6 percent of operators believe rice is a good item for takeout dishes, making it a versatile, nutritious offering for restaurants with to-go and curbside capabilities.

Specific operator comments about the health benefits of rice in relation to their operations’ success include:

• “Rice helps us meet the increased demand for low fat, high fiber, good tasting, globally authentic foods.”
• “I have started using brown rice in some applications and it is being readily accepted by my customers as an additional offering.”
• “Rice keeps down cost per plate while remaining healthy and appealing.”

Additionally, offering rice-based dishes on menus may help attract new patrons who are more health conscious. According to a consumer study presented at the American Dietetic Association Food & Nutrition Conference & Expo 2007, people who eat rice have more nutritious diets that are higher in essential vitamins and minerals and lower in saturated fat and added sugar than the diets of non-rice eaters. Nearly 26 percent of consumers surveyed reported eating rice during the 24-hour recall period, showing rice’s significance in the American diet.  

Compared to non-consumers of rice, individuals aged 19-50 who eat rice (white or whole grain brown):

• Consume more essential vitamins and minerals, and less fat and added sugars; 
• Have a higher quality diet including more fruit and legumes;
• Have a 34 percent reduced risk of high blood pressure and a 21 percent reduced risk of metabolic syndrome; and
• Are less likely to be overweight/obese and are 27 percent less likely to have an increased waist circumference

Both research study findings suggest that rice can be the essential menu ingredient for operators seeking to satisfy their customers’ desire for healthier meals. When combined with the growing interest in authentic global cuisines, flavorful dishes and gluten-free meals, rice offers chefs the versatility they need to meet any patron demands.

For rice recipes, nutrition information, and up-to-date foodservice news visit www.MenuRice.com.

The USA Rice Federation is the national advocate for all segments of the rice industry, conducting programs to increase worldwide demand for U.S. rice. The U.S. produces an abundant quantity of long, medium and short grain rice and specialty rice including U.S. jasmine, basmati, arborio, red aromatic and black japonica.