Articles Tagged with ''Foodservice Operators''

US Foods Holding Corp. launched Fall Scoop 2020, titled “On Point With Off-Premise – Designed To Make It.” This special edition of Scoop features 14 products designed to address trends within off-premise dining such as labor-saving products perfect for DIY meal kits and products that will help ease diner safety and hygiene worries, including tamper-evident packaging and sanitation items.

InHarvest, Inc., announces the latest innovation to join its line of premium whole grains and grain blends for foodservice: Grain Perfect™ sous vide.

Schwan’s Food Service, Inc. announced that it has joined forces with fellow CJ CheilJedang (CJCJ) subsidiary, TMI Trading, to offer a wide array of 100-plus authentic Asian food menu solutions for foodservice operators in the United States. Together, CJCJ, Schwan’s and TMI are bringing their complementary Asian food heritages, expertise and capabilities to market as a single portfolio to drive Asian category growth for foodservice distributors and operators nationwide.

New research by Datassential shows frozen foods are an essential ingredient for the nation’s foodservice operators, with nearly ubiquitous use by operators of all types. However, operators are hungry for innovation.

Moving Mountains’ plant-powered meat requires less land, less water, and produces less greenhouse emissions than animal protein. It looks, smells, and tastes as indulgent as traditional meat, so it can be enjoyed guilt-free.

The report delivers a big-picture view of operator attitudes and behaviors, including how they’re responding to customer demands, what types of information and resources they’re seeking, and how they’re navigating the purchase process.

Before this year arrived, there were many signs pointing to global flavors as a key, dominant trend for 2019. And of course, sauces, spreads, dressings and condiments are the leading ambassadors of new flavors.

Looking more closely at new product trends, it's clear that meat, poultry and seafood processors are addressing consumer interests in flavor and new food experiences. Still more new products help operators address back-of-house labor issues and consumers' concerns about ethical sourcing and sustainability.

Manufacturers' new offerings need to fit their customers' menu trends and operational demands. Those two requirements are standard. And then there's a third dimension—the true reason that makes a new item stand out for customer and consumer.

Remember when dairy products were sexy and on-trend? Food executives and consumers might recall the "Got Milk?" and the "Milk Mustache" campaigns in the early and mid-90s.