Today’s product developers are taking advantage of hundreds of available grain types and formats, from millet, quinoa, teff, and other grasses, seeds, to multiple rice varieties to wheat in forms such as couscous and freekeh.

As takeout becomes a more widespread and engrained consumer habit, this service will steal a growing share of restaurant business.

Today, more consumers are considering healthy lifestyle choices and generating greater interest in new lactose-free, dairy-free and plant-based/vegan options.