Recent dietary trends favoring low-carb lifestyles haven’t been enough to derail innovation in the grain industry
From every corner of the globe, rice and corn (maize) have been staples of the human diet for centuries. Rice and corn, along with wheat, feeds the vast majority of the world’s population. Therefore it’s easy to assume that we’ve seen virtually every conceivable incarnation of foods and dishes that incorporate rice or corn. Yet new and emerging culinary trends in restaurants across America indicate that there’s still plenty of innovation left for these “new” ancient grains, according to market research firm Packaged Facts in the recent report, Grain and Bakery Innovation: Culinary Trend Tracking Series. These creative modern innovations offer takes that are healthy, flavorful, distinctive, and drenched in tradition.
“Grain innovation is a wide field of fertile soil. There’s a rising foodie fascination with traditional grains and grain food methods,” says David Sprinkle, research director for Packaged Facts. “For instance, the corn renaissance is playing out perhaps most obviously with multicultural foods such as chilaquiles & migas, more broadly with tacos as street food gone sacred, and even as taco-style toppings and tortilla chips are spiked into breakfast bowls. Plus, we can’t forget the trendy appeal of the natural and high-antioxidant colors of plant foods which play into the healthful aspects of specialty corns, rices (yes plural!), and grains.”