USA Rice Foodservice Research Shows Rice Increases on Menus
According to proprietary research conducted by the USA Rice Federation among 500 chefs and operators, U.S.-grown rice usage continues to trend upwards on menus because of growing demand for ethnic cuisines, increased appeal of whole grains, rice’s versatility and chef/operators’ support of America’s farmers and the economy. Nearly 90 percent of chefs and operators report that they currently menu rice and more than half say their usage of rice will increase in the coming year.
Industry shifts towards authentic global cuisines, better-for-you foods, continued interest in farm-to-table offerings and consumer demand for more variety has foodservice professionals choosing rice as an ideal menu solution. Key findings and insights from USA Rice’s research include:
Global/Ethnic Cuisines:
- Finding: Operators report the top reason that rice is ideal for their menu is because it “fits with many global/ethnic cuisines.”
- Insight/Implications: Rice is an ingredient that is central to over half of the world’s population’s diets, and is essential to delivering the authentic flavors of global cuisines. As America diversifies and interest in ethnic cuisines grows, U.S. rice farmers continue to innovate and produce more varieties, including aromatic varieties like jasmine and basmati, to meet demand.
Whole Grains:
Finding: Chefs/operators report their use of brown rice and wild rice blends have increased 15 percent in the past four years.- Insight/Implications: Foodservice professionals are continually exploring how to effectively meet healthier menu mandates, new dietary guidelines and customers’ growing preference for better-for-you foods. Chefs and operators are using whole grain rice to develop or enhance popular meals that are rich in flavor and texture and nutritionally balanced.
Versatility:
- Finding: 73 percent of operators confirmed they are more likely to use more rice because it’s a good alternative to potatoes and other starches.
- Insight/Implications: Diners are demanding more variety and menu options to satisfy their unique tastes, food preferences and dietary needs. As a result, chefs will use more rice in place of other starches to cost-effectively create diverse ethnic menus and offer options beyond the standard fare including allergen- and gluten-free meals.
U.S. Grown vs. Imported:
- Finding: Majority of chefs choose U.S.-grown rice to support U.S. farmers, U.S. economy and for its quality and high safety standards.
- Insight/Implications: The farm-to-table movement has increased chefs’ and consumers’ awareness of how ingredients are grown and processed, resulting in a greater appreciation for local/U.S. ingredients. Chefs and operators are proudly showcasing their commitment to these ingredients with special call-outs on their menu and having servers mention farms and food origins when reviewing featured dishes with guests.
USA Rice considers research among chefs and operators one of its most important tools to gain industry insights. “Knowing why chefs and operators consider rice an essential ingredient on their menus is valuable information for our farmers and millers in assessing the evolving needs in the foodservice industry, and it helps USA Rice to better serve our foodservice partners in delivering useful product information, menu ideas and training tools,” said Judy Rusignuolo, Director of National Consumer Education and Foodservice Marketing for USA Rice Federation.
For more menu ideas, trends and rice information, visit www.MenuRice.com.
The USA Rice Federation is the global advocate for all segments of the U.S. rice industry with a mission to promote and protect the interests of producers, millers, merchants and allied businesses. About 85 percent of the rice consumed in the U.S. is grown here. U.S. rice farmers produce an abundance of short-, medium-, and long-grain rice, as well as organic and specialty rices such as jasmine, basmati and arborio, in Arkansas, California, Louisiana, Mississippi, Missouri and Texas, according to the highest-quality and wholesomeness standards. Sustainably grown U.S. rice helps to reduce your food miles because it is a domestically grown product. Look for the “Grown in the USA” logo on packages of 100-percent U.S.-grown rice.
For more information, contact Rosa Brantley Garcia at (410) 715-1500 x152.