Whole Grains Trend Positively Impacting Foodservice Menu Decisions
Research and Chefs Confirm Whole Grain Brown Rice Usage Increasing
Arlington, VA, March 27, 2008 - New research findings and evidence of increased restaurant menuing prove use of whole grains, including brown rice specifically, is trending upwards in the foodservice industry.
Research recently conducted by the USA Rice Federation found a growing demand for whole grain brown rice as a healthy menu option among foodservice professionals. A study examining 350 commercial and non-commercial foodservice chefs and operators’ attitudes and use of rice found:
- 44.6% of operators reported currently using brown rice (increase from 43.2% in 2006)
- For those not using brown rice currently, 32% expressed interest in using it in the future
- Segments with highest use of brown rice include casual dining restaurants and college & university, business & industry and healthcare operations.
“Whole grain brown rice is a nutritious, satisfying and naturally delicious food that fits with today’s trends and consumer food choices,” said Anne Banville, Vice President of Domestic Promotion for USA Rice. “As diners’ food preferences embrace healthier options, foodservice is responding by offering a wide variety of whole grain dishes that add interest and new taste experiences to menus.”
According to the Whole Grains Council, the mainstream popularity of whole grains is growing exponentially. National restaurant chains such as Ruby Tuesday and Olive Garden are supporting healthier eating habits by increasing their use of whole grains. In fact P.F. Chang’s China Bistro and Pei Wei Asian Diner reported 45 percent of their customers choose brown rice, resulting in over 10,000,000 pounds of whole grain brown rice served last year. “Simply offering a choice is a strategy that is paying off for both operators and consumers,” said Banville.
Independent restaurants also realize the value of offering more nutritious choices. “Providing healthy, delicious menu options has always been a top priority for our restaurant,” said Joseph Symmes, Executive Chef of Johnnies Restaurant located at Hotel Diamond in Chico. “Whole grain brown rice is an easy choice because its nutty flavor adds both great taste and wholesomeness to any recipe.”
A 4th generation chef, Chef Symmes explores the versatility of whole grain brown rice by creating fun and unique recipes for his restaurant like pizza with brown rice crust, dessert sushi with brown rice and chocolate, and wild salmon with lemon tarragon cream and brown rice pilaf.
The nutritional value of whole grain brown rice makes it an essential ingredient to promote health and wellness, while helping chefs deliver a wide-range of eating experiences that are authentic, adventurous and global. During the spring and summer, whole grain brown rice is especially ideal for grain salads, sandwich wrap fillers and rice bowls.
Reinforcement of whole grains’ benefits can be found in many avenues:
- U.S. Dietary Guidelines continue to encourage Americans to make half their daily grains “whole”
- Whole grains are believed to help reduce heart disease, may reduce the risk of certain cancers and have been shown to aid in weight maintenance
- Brown rice is 100 percent whole grain because it contains the nutrient-dense bran and inner germ layer where the majority of the bioactive compounds are found
For whole grain brown rice recipes 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 build awareness and usage of U.S.-grown rice. U.S. rice accounts for nearly 88% of the rice consumed in America. It is grown and harvested by local farmers in five south central states and California according to the highest quality and cleanliness standards. The U.S. produces an abundance of short, medium and long grain rice, as well as specialty rices including jasmine, basmati, arborio, red aromatic and black japonica, among others. For more information, visit www.MenuRice.com.