New research findings and evidence of increased restaurant menu-ing
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.
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.
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
USA Rice Federation
Arlington, Va.
