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Foodservice operators have a lot of opportunity to appeal to various need states by offering beverages that are healthier, create a unique experience, reduce environmental impact, or incorporate all three for the "holy grail" of menu options.

As American tastes shift faster than ever before, both restaurants and food manufacturers are looking for new ways to pivot quickly to meet demands.

While Sriracha, gochujang and harissa continue to find favor with consumers and operators, the foodservice community awaits the next big global hit to transform menus.

Prepared Foods talks new product selling with Teri Trullinger, group vice president field sales for Cargill Foodservice, Wayzata, Minn.

These single-serve products are part of a Better For You commitment from Diamond Crystal Brands for more healthful condiments for foodservice.

Foodservice manufacturers have two primary sales channels to reach operator customers. The first, e-commerce, is the emerging channel and the second, the distributor sales representative (DSR), is the more traditional. Both channels present unique challenges and opportunities.

The Impossible™ WHOPPER® features a flame-grilled patty made from plants topped with freshly sliced tomatoes and onions, crisp lettuce, creamy mayonnaise, ketchup and zesty pickles on a toasted sesame seed bun.

Available in each of CPK’s 20 pizza varieties, Take and Bake Pizzas can be prepared on original hand-tossed dough or CPK’s popular veggie-based Cauliflower Crust that’s made with gluten-free ingredients.

IFMA believes that manufacturers need to optimize tried-and-true sales channels to reach their targeted operators. Even so, IFMA also encourages its food processor members to also use new digital forms of communication that do not rely on the current system of brokers and distributors.

The food technology startup combines scientific innovation with ingredients from nature to create wholesome and nutritious food, restore natural ecosystems and feed a growing population sustainably.