Waves of Exotic Grains

February 2010
FoodService Director;2/15/2010, Vol. 23 Issue 2, p52
Trade Publication
The article discusses the increasing popularity of the use of exotic grains such as bulgur, quinoa and wheatberry as customers and chefs search for healthier menu options, as attested by chefs and food service directors in the U.S. Reasons for the trend in the market toward a more general acceptance of the grains include the increased education of the general public and health reasons. Despite the increasing popularity, a university nutritionist said that healthier grains are slow to catch on and more exotic grains are not embraced by the masses.


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