What’s (Really) Old is New: An Ancient Ingredient Makes a Comeback
If their success as a menu item at health-focused restaurants is any indication, ancient grains are here to stay. Although, to be fair, many of these foods have been cultivated for thousands of years, so they’ve been “here” for a while.
In fact, market research suggests that ancient-grain usage in quick-service and fast-casual restaurants is on the rise. Foods like quinoa, chia seeds, bulgur, and farro are increasingly present in bowls, smoothies, and veggie burgers.