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Plant to Plate: New Foodservice Products

Latin Flavor Concentrates

Nestlé Professional says operators can easily create signature dishes with everyday sauces and condiments by adding Minor’s Latin Flavor Concentrates.
June 30, 2014
Nestlé Professional, Solon, Ohio, says operators can easily create signature dishes with everyday sauces and condiments by adding Minor’s Latin Flavor Concentrates.
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Plant to Plate: New Foodservice Products

Low-Sodium for Schools

One of the National Restaurant Association’s 2014 Food and Beverage Innovations Awards winners is the Flavor Fresh & House Blend Liquid Portions Line from Diamond Crystal Brands.
June 30, 2014
One of the National Restaurant Association’s 2014 Food and Beverage Innovations Awards winners is the Flavor Fresh & House Blend Liquid Portions Line from Diamond Crystal Brands, Savannah, Ga.
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Plant to Plate: New Foodservice Products

Rouge Dijon Mustard

New Grey Poupon Rouge Dijon Mustard features the same grade of robust mustard seeds that make Grey Poupon—plus a blend of spices and a background of dry Cabernet Sauvignon and Marion blackberries.
June 30, 2014
Kraft Foodservice, Northfield, Ill., says new Grey Poupon Rouge Dijon Mustard features the same grade of robust mustard seeds that make Grey Poupon—plus a blend of spices and a background of dry Cabernet Sauvignon and Marion blackberries.
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Plant to Plate: New Foodservice Products

Ranch Seasoning Mix

New Hidden Valley Ranch Original Ranch Seasoning Mix let operators “ranchify” everything from fries and chicken wings to mozzarella sticks, vegetables, burgers and even pizza.
June 30, 2014
Foodservice sales data show restaurant patrons—particularly families and Millennials—hunger for “ranch-style” versions of their favorite foods.
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Citrus Flavor Formulation

Citrus might be indigenous to Asia, but the bright flavors and intoxicating aromas are at home around the globe.
Chef Robert Danhi
Robert Danhi
June 12, 2014
It wasn’t too long ago, the humble lemon was relegated primarily to being tied up in a swatch of cloth for squeezing on fish or juiced for lemonade.
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Gluten-Free Formulations

After a roller coaster ride of peaks and dips, gluten-free foods have finally embedded themselves securely into the American mainstream.
David Feder
David Feder , RDN Ofer Eliav, Contributing Editor
May 22, 2014
Gluten-free foods and beverages spent the better part of the past two decades moving up the trend track in fits and starts. Recently, however, the gluten-free category experienced a growth spurt of epic proportions.
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Dairy Analogs

You might call them “dairy deceptions.” Dairy analogs made from soy, grains, nuts, coconut, seeds -- and even algae -- work hard to fool lovers of milk, cheese, yogurt and frozen treats.
David Feder
David Feder , RDN
May 22, 2014
The reasons for divesting the diet of dairy can be multifold. The most common drive to go dairy-free is lactose sensitivity/intolerance.
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Ethnic Comfort

The tapestry of today’s American palate is woven from threads of many cultures, and food creators are finding that, sometimes, nothing satisfies more than the simple, comforting flavors crafted by amah -- or nonna, abuela, matamahi, impo, savta...
David Feder
David Feder , RDN
May 22, 2014
Home-style Latin, European, Asian and Subcontinental flavors and formulations are supplanting a recent trend of “comfort foods” that reads as more “retro” than true to the American demographic of today.
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New Product Trends

Menu Award Winners

National Restaurant Association officials recognized some of the industry’s most creative new offerings with NRA’s 2014 Food and Beverage Innovations Awards.
May 21, 2014
National Restaurant Association (NRA) officials have recognized some of the industry’s most creative new offerings with NRA’s 2014 Food and Beverage Innovations (FABI) Awards.
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