”Teff is getting ready to be the next quinoa." That's the prediction of Kara Nielsen, an independent food trendologist – who says that “amaranth and millet are also something that’s coming up.”
Quinoa’s prolific rise to stardom is one of the health and nutrition world’s most promising success stories. While many Americans are beginning to awaken their palates and seek out the wide array of textures and flavors that whole grains have to offer, chefs and retailers – with so many grains to choose from –are wondering which “it” grain will lure in the most customers, and are looking to influencers for cues.
We spoke with Kara Nielsen recently and asked her to share her crystal ball with us. Nielsen set the stage by explaining that “quinoa now has become a ‘home thing’ versus a ‘restaurant thing’.” This crossover was somewhat reflected in our 2015 Whole Grain Consumer Insights Survey, where more than half (55%) of people have heard of quinoa, and an encouraging one third of people (33%) have tasted it.
To read the rest of the story, please go to: Oldways Preservation Trust/Whole Grains Council
