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KFC to Test Plant-Based Chicken at Select Stores in China

The nuggets, tested through a partnership with Cargill, include high-quality protein such as soy, wheat, and special pea
April 28, 2020
Kentucky Fried Chicken ("KFC") China, operated by Yum China Holdings, Inc., became one of the first national Western QSR (quick service restaurant) brands to introduce a plant-based meat product to China. For a limited test period between April 28-30, KFC Plant-Based Chicken Nuggets will debut at three participating stores in three Tier 1 cities across China.
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Spice Blends Start to Star on Menus

Special Spices: American consumers are embracing the complex flavor profiles of international spice blends, while research chefs and food scientists are use them to develop innovative dishes
Maeve Webster
April 27, 2020
Spice and herb use is nothing new in foodservice. These are the fundamental building blocks of flavor and are key in the identity of world and regional cuisines.
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New Dairy Products for Foodservice

New dairy products hitting restaurant and foodservice channels in May 2020
April 27, 2020

Looking for the latest on dairy food innovation, dairy protein trends and more? Prepared Foods presents five in-depth pieces.


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Technomic Top 500 Chain Restaurant Report

After steady growth in 2019, report suggests 2020 will be the most challenging year on record for the Top 500 chain restaurants
April 23, 2020
Technomic released the Top 500 Chain Restaurant Report, which ranks each top chain by sales performance for the previous year. This year's report includes insight into what to expect for 2020.
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Casey’s General Stores Names New Leadership

Focus on a restaurant mindset sets the stage for continued growth at the nation’s fifth-largest pizza chain
April 14, 2020
Casey’s General Stores, Inc. (CASY), today announced restaurant industry veteran Michelle Wickham will join the company as vice president, food service.
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Food and Beverage Industry Trends

Five Significant Food Trends Taking Shape

Menu Matters report offers insight into how and why the current climate will affect trends for 2020/21
March 26, 2020
Political and economic unease, here and abroad, has been growing well before the onset of COVID-19.  What the spread of COVID-19 has caused, is an amplification and acceleration of the Tide that was already rolling in.  It's no less significant for its abruptness and shock value, but pandemics can have the effect of shaping and altering the trajectory of already identified trends. 
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2020 National Restaurant Association Show Cancelled

NRA offers message about the official cancellation of annual trade show
March 24, 2020
Event organizers of the National Restaurant Association Show announced the cancellation of the 2020 National Restaurant Association Show due to coronavirus concerns.
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Trends Shaping the Food Industry in 2020/2021

What to expect during the immediacy of COVID-19 crisis and what long-term effects could shape the future of the industry
Maeve Webster
March 23, 2020
As part of Culinary Tides’ ongoing work, we have been tracking the political and economic unease here and abroad, well before the onset of COVID-19.  What the spread of COVID-19 has caused, is an amplification and acceleration of the Tide that was already rolling in.
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