As the whole and ancient grain wave continues to surge, chefs and product developers alike are pushing the envelope on the next evolution of breakfast, baked goods, appetizers and snacks.

Walking through the bread or baked-goods aisle at a supermarket or visiting a local retail bakery is quite different than 10 years ago.

Sterling-Rice Group (SRG) has identified its top ten culinary trends that will stand out on restaurant menus, expand onto grocery shelves, and attract consumer attention across the U.S. in 2017.