The traditional entrée is shrinking, taking the form of small plates and snacks. Entrées that have staying power are convenient, diverse and easily portable.
Prepared Foods’ “2007 Foodservice Product Development Trend Survey” finds that product developers are well aware of the needs and demands of the restaurant industry, as well as the expectations of an increasingly diverse consumer base.
Foodservice operators are challenged to provide tasty new offerings for
their vegetarian patrons, and the winner of the 2007 Spirit of
Innovation Award: Foodservice worked with eateries to introduce a
vegetarian crab-style cake.
Editorials provide a platform to voice controversial opinions, but care must be taken. Written words can be misinterpreted, and powerful constituencies offended. However, what I’m about to say is very
Pure cysteine from vegetarian-grade raw materials; juice adds omega-3s; a smoothie boost; flavors complement the hottest ethnic taste trends; and more.
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