4. Ancient grains beyond quinoa
Quinoa isn’t going away, but now that consumers have gotten the message about the health benefits of whole grains, operators are experimenting with other varieties. Chia, kamut, amaranth, spelt and sorghum are just beginning to hit menus, showing up in salads, customizable grain bowls, breads, veggie burgers and desserts—most of which are gluten-free.