Presenters: Lisa Eberhart, RD, CSSD, LDN, CDE, NC State University Dining Dietitian

Tara Sanders, RD, Oregon State University Housing and Dining Services Dietitian

Jason Ziobrowski, CEC, Indian Harvest Eastern Region Corporate Chef

“ON TREND” FRESH WAYS

WITH ANCIENT WHOLE GRAINS

PRESENTATION OUTLINE

• Introduction to whole grains

• Variety and attributes

• Nutrition

• Consumer trends

• Marketing, seductive nutrition

• Chef cooking demo

o menu trends

o training staff

WHOLE GRAIN HISTORY “Founder Crops”

such as durum wheat

and kamut grown 9000

BC

Refined, sifted grains

begins 350 BC

Invention of roller

mill in 1870’s spurs the

production of refined

flours

7000 BC rubbing stone. Photo and

information courtesy of Purdue University

Reference: http://www.thenibble.com/reviews/main/rice/whole-grains-cereals2.asp

What is a Whole Grain?

Bran – outer skin

•fiber

•B vitamins

•antioxidants

•phytochemicals

Germ – embryo

•B vitamins

•healthy fats

•protein

•minerals

Endosperm – germ’s food

supply

•mostly carbohydrate

•protein

•small amounts vitamin/minerals

Oldways and the Whole Grains Council

• On trend – growing segment in foodservice and retail

• Consumer awareness is growing

• Government and schools are on board - new Whole Grain requirement guidelines and regulations in place

• Elevate your menu with unique whole grains

Why showcase whole grains?

BENEFITS OF WHOLE GRAINS • Rich in:

• Antioxidants

• Vitamins

• Minerals

• Fiber

• Protein

• May reduce risk of

• Heart disease

• Stroke

• Digestive Cancers

• Type II Diabetes

• 21% of students limit their

consumption of meat making

it a good option for vegans,

vegetarians, and flexitarians

Serrano Bowl at OSU with quinoa, grilled chicken and black beans

• Amaranth

• Barley

• Buckwheat

• Corn

• Farro

•Green wheat

freekeh

• Millet

• Oats

• Quinoa

• Rice

• Rye

• Sorghum

Whole Grain Choices:

• Teff

• Triticale

• Wheat

• Whole grain blends

• Wild Rice

Grains in red are naturally gluten-free

Courtesy of: Oldways and the Whole Grains Council

WHAT DO STUDENTS WANT?

Your Customer Wants To Be in Control:

• 53% now say it is highly important that they are able to omit or substitute ingredients.

*according to Technomic’s 2012 College and University Consumer Trends

• Letting the student have it their way creates ownership while conveying “fresh”

http://tinyurl.com/mqud7xu

CUSTOMIZED

ORDERS

Student Want to Balance the Healthy and the Indulgent:

• 31% of students say their school does a good job offering options

they consider healthy

• 41% say it is highly important that healthy options are offered *according to Technomic’s 2012 College and University Consumer Trends

Students Want Plenty of Options to Fit Special Diets or Preferences:

• 38% avoid some type of animal product

• 29% say they are more likely to purchase gluten-free options.

The Importance of Action Stations -

There is an emerging "interaction economy" where the customer feels like they are

customizing the purchase and the product.

This creates ownership while conveying "fresh"!

NC State University

Students Want Unique Options AND Traditional

Comfort Food Staples:

According to Technomic’s 2012 College and University Consumer

Trends

more of today’s students like to experiment with new foods and flavor

THINK ABOUT WHAT YOU CALL IT! Useful Terms:

• Ancient Grains

• Protein rich

• Local

• Pan-Roasted

• Herb-Infused

• “Place of Origin”

Use with Caution:

• Lower Calorie

• Light

• Reduced Fat

Do Not Use:

• Healthy

• Diet

NC State Whole Grain Thai Barley Bowl

THREE WAYS TO NAME FOODS SEDUCTIVELY

Geographic Labels

o Southwest Tex-Mex salad

Nostalgic Labels

o Old World, Heirloom, Ancient

Sensory Labels

o Hearty, Warm, Crisp, Fresh

TRAINING IS PART OF MARKETING!

• Your staff is your best

sales force

• They need to know what

they are selling

• Make sure they can

pronounce the grain

• Sample, sample sample!

QUINOA

"kēn-ˌwä"

White Red Black

Tri-Color

MARKETING IS KEY

• Market to those that care

• Can you "tweet" it to your

vegetarians and vegans?

• E-mail special items

• Facebook

• Instagram

• short video of

feedback

• Use Chalkboards in dining

locations as another way

to collect immediate

feedback.

Signage at Davidson

Distributing whole grain samples at NC State

University for Vegetarian Day

MARKETING TACTICS:

SAMPLE SAMPLE SAMPLE!

WHOLE GRAIN SALAD BARS

Whole Grain Salad Bar NC State University

Davidson College Salad Bar Choices

Tabbouleh Salad Featured at OSU Salad Bar

• Cold Salads: When you chill a whole grain salad, the sugars and acids in the dressing will cause the outer layer to harden. Pull product from heat at the recommended time, and let it sit covered for 10-15 additional minutes.

• Less Starch: For a less starchy fully cooked grain add the grains to the boiling liquid.

• Action Stations:

• par-cooked grains in conjunction with seasonal fruits, vegetables, small amounts of protein, herbs/sauces

• Feature “cook to order” items: stir-fry, risotto, entrée salads, paella and jambalaya.

Cooking Whole Grains

No winging it! Each type of grain is unique. Make sure to follow the package directions.

• Try to hold grains no longer than 45 minutes

• Cook grains to slightly al dente preserve texture and appearance during lengthy hold times.

• Stir grains occasionally to prevent drying or caking of grains.

• Stir in small amount of water or stock (1/2 cup per full hotel pan) every 30 minutes, or as needed to keep adequate moisture levels.

• Consider chilling some of the cooked product and reheating on an as needed basis by quick sauté or 2 to 5 min in steamer or combi.

Holding Whole Grains Many grains hold their color and texture better than their starchy white counterparts

(white rice and potatoes). Follow these tips for best practices:

• Increase grain and seasonal veg portions on the plate, and decrease protein size to save money.

• Last night’s pilaf, if chilled properly, can be added to roasted veggies, simply dressed and served as a cold salad.

• Soup du Jour gets a little help from yesterday’s left-over cooked and chilled rice and grains.

• Cook-chill-reheat. When cooking in volume for an extended service only put out the amount you expect to use in for an hour of service. Chill the rest for re-heating in small batches as you go.

Lower food costs with Grains

You can do that with grains?

You can do that with grains?

Farro Guacamole Style

You can do that with grains?

Sunrise Blend Stuffing/Dressing

BeneVita Bowls

Serrano Bowl

• Primary Vendor/Broad Band Distributor

• Not just brown rice!

• With increased popularity, carrying more whole grain options

• Retail Distributors

• Smaller size but may have greater variety

• Use to create whole grain blends

• Direct Ship

• Storage

• More volatile/susceptible to spoiling with germ intact

• Store in cooler areas

Sourcing and Storing

Whole Grains

RESOURCES: INDIAN HARVEST SPECIALTY FOODS : HTTP://WWW.INDIANHARVEST.COM/

WHOLE GRAINS COUNCIL: HTTP://WHOLEGRAINSCOUNCIL.ORG/

SEDUCTIVE NUTRITION: HTTP://WWW.UNILEVERUSA.COM/

PRESENTER CONTACT INFORMATION:

JASON (JAY Z) ZIOBROWSKI, CEC, INDIAN HARVEST CORPORATE CHEF

JAYZ@INDIANHARVEST.COM

TARA SANDERS, RD, OREGON STATE UNIVERSITY,

TARA.SANDERS@OREGONSTATE.EDU

LISA EBERHART, RD, CSSD, LDN, CDE, NC STATE, LJEBERHA@NCSU.EDU