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Slices of Bread and Bowl of Brunswick Stew
ON THE NATIONAL MENU

Restaurants Discover New Regional, Global Takes on Chicken Soup

Classic Comfort, 2.0: As plant-based options continue to soar, soup provides ways to incorporate more vegetables and meat alternatives
Emily Murawski
August 17, 2021
Data suggest restaurant menus can showcase new regional and global takes on chicken soup. This will give consumers new ways to enjoy an old favorite. As plant-based options continue to take off, soup provides both easy and innovative ways to incorporate more vegetables and meat alternatives.
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Freshly Plant-Based Meals Line

Six new meals feature plant-based twists on classic comfort foods and global cuisines, including Freshly’s own Rainbow Harvest Plant-Based Burger
August 10, 2021
Freshly Inc., a chef-prepared meal delivery service, launched its first-ever plant-based line including six new purely plant meals featuring plant-based proteins made with clean, whole-food ingredients.
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US Coffee Consumers Now Expect an Elevated Coffee Experience At Home and Away

Sales of espresso machines, French presses, and cold brew makers have grown by double-digits
August 2, 2021
According to The NPD Group, last year, consumers drank approximately 44.5 billion servings of coffee, spent $2 billion on coffee makers and accessories for in-home brewing, and made 6.3 billion visits to order coffee at foodservice outlets.
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2021 SPIRIT OF INNOVATION AWARD WINNERS

World Select Cuts Looks to Carve a New Niche with Aussie Select Prepared, Ready-To-Eat Lamb Products

Aussie Select Lamb Pastrami Wins Best Alternative Channel Product at the 2021 Spirit of Innovation Awards
July 27, 2021
World Select Cuts LLC, Marietta, Ga., represents a collection of US and Australian experts in the meat, restaurant and retail sectors. And it was back in 2018 that these food industry veterans laid the groundwork for Aussie Select, which today includes a unique Lamb Pastrami and two flavorful Lamb Hams (Agave Rosemary, Tikka Masala) for both in-store deli and foodservice channels. 
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2021 SPIRIT OF INNOVATION AWARD WINNERS

Greenleaf Foods Relies on Teamwork on All Levels to Develop the Field Roast™ Signature Stadium Hot Dog

Field Roast Signature Stadium Hot Dogs are hung in a smokehouse and double smoked using maple hardwood wood chips and a combination of steam and dry heat
July 27, 2021

They say “teamwork makes the dream work.” Yet here’s a case where multiple teams contributed to a home run for Greenleaf Foods, SPC, Elmhurst, Ill. And coincidentally enough, this story involves baseball—with the Signature Stadium Dog now sold both outside and inside the Los Angeles Dodgers Stadium.


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Bel Brands Boursin Dairy Free Garlic & Herbs Cheese Spread Alternative
NEW ON THE MENU

A Survey of New Dairy Foods for Restaurants

This month's collection includes ice cream for Major League Baseball, dairy-free Boursin
July 27, 2021

Prepared Foods showcases new cheeses, ice creams and dairy alternatives developed for restaurants and other foodservice operations.


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ON THE NATIONAL MENU

Menu Trends Show Opportunity for Juices, Smoothies and Shakes

Glass is Half Full: Similar attributes found in juices, smoothies and shakes that kept consumers coming amid restaurant sales declines.
Emma Allmann
July 16, 2021
Juices, smoothies and shakes suffered restaurant sales declines throughout the pandemic, but specific indulgence and health characteristics are garnering consumer interest.
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Food Industry News

Aspire Bakeries to Expand Bakery Operations

The company will add a new frozen cookie dough line for its Otis Spunkmeyer® cookies
July 15, 2021
Aspire Bakeries announced the expansion of its Newark, Calif., bakery, with the addition of a new frozen cookie dough line for its popular Otis Spunkmeyer® cookies. As a brand in foodservice frozen cookie dough, Otis Spunkmeyer® continues to grow sales within the cookie category, and in foodservice, convenience and retail channels.
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2021 SPIRIT OF INNOVATION AWARD WINNERS

King & Prince Battered Cod Delivers True Back-Of-House Operator Savings, Solutions

Some hardships present opportunities for food manufacturers and their R&D teams to partner with foodservice operators
July 8, 2021
“Last September, an operator approached us to help alleviate some labor challenges they were experiencing,” notes Elise Carlson, CFS, King & Prince senior research and development manager. “They were taking frozen, cellophane-wrapped cod, thawing it and then cutting it into pieces. Kitchen staff then cut the cod by hand so not all pieces were exactly the same, which is a desirable attribute."
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