Is Quinoa the next Rice?

Hailed as the “supergrain” of the future, quinoa could become tomorrow’s rice, according to the current issue of the Culinary Trend Mapping Report, a quarterly journal of food and ingredient insight.

Published by market researcher Packaged Facts, in collaboration with the Center for Culinary Development, the report goes on to say that quinoa is higher in unsaturated fats and lower in carbs than most grains. Containing all eight essential amino acids, it is considered a “complete” protein, having more of the nutrient than any other grain.

Beyond its health benefits, chefs love quinoa’s versatility, as it cooks in half the time of regular rice and can be used in place of many recipes that call for rice, including soups and puddings. Its flavor is slightly nutty to neutral, making it the perfect base for a variety of ingredients.

While only 16% of surveyed consumers have heard of quinoa, over 90% of those who had eaten it said they’d try it again. The potential for this grain is huge, according to the report, as it moves toward the mainstream from niche, upscale eateries.

“Quinoa nicely fits the bill for today’s eating environment,” said Don Montuori, Acquisitions Editor for Packaged Facts. “It satisfies the protein-cravers, offers the benefits of a whole grain and gives the carb-lovers an excuse for openly indulging in that forbidden nutrient.”

“Though quinoa today is still foreign to most U.S. consumers, our proprietary Trend Mapping process tells us that its more frequent appearance on upscale restaurant menus bodes well for its future,” said CCD partner Kimberly Egan, one of the report’s authors. “The day may not be far off when quinoa, a high protein grain with a great flavor, is as common a sight on our tables as rice is today.”

The quarterly Culinary Trend Mapping Report identifies 12-15 ingredients, dishes, cooking styles, and flavor profiles, and their “maturity” level according to the Center for Culinary Development’s 5-stage “Trend Mapping” tracking process. The journal is the first of its kind and is quickly becoming popular among leading food manufacturers and marketers looking to transform emerging local food trends into national successes.

For more information at http://www.packagedfacts.com