Fast Casual: Getting ‘Granular’ About Restaurants’ Many Possible Uses For Whole Grains

According to a recent Fast Casual article, sorghum, millet, quinoa, amaranth, and bulgur have shown some of the strongest growth on restaurant menus in the past year.

Grains certainly pack a punch delivering less impact on the environment, more nutritional benefits, and richer flavors to consumers. It’s not hard to imagine why restaurants are taking notice and trying to incorporate these grains into their menus to attract millennials that care about all three.

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