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Among many processors addressing this need is General Mills Foodservice. The past 12 months have seen this Minneapolis-based company launch a range of Pillsbury frozen baked goods that can be baked fresh on site to give restaurants, retail bakeries and foodservice operations added versatility and creativity.

An interview with Judy Lindsey, Research & Development Director at Sara Lee Frozen Bakery

US Foods' Summer Scoop also highlights the intersection of customer convenience and environmentally conscious practices for restaurant operators. It delivers on-trend menu offerings, services and disposables to reach new customers and create additional opportunities with regular diners.

One of the biggest opportunities is with cannabidiol (CBD), an ingredient you've no doubt seen in food industry news quite a bit this year. But just what is it, how can it be used, why is it so popular and what are the implications for the restaurant industry?

Despite the growth of consumers at or over the legal drinking age, the share of consumers drinking alcohol with any regularity is declining. Interestingly however, although alcohol consumption in the glass declines, alcohol is increasing as a flavor in savory and sweet items.

Each question was analyzed looking for significant differences in responses across different demographic groups and frequency of using single-use foodservice packaging.

Unami is made from eggplants using Ocean Hugger’s patent-pending process, which changes the texture of the vegetable to resemble the firm texture of freshwater eel, or unagi.

To kick off the festivities, a 1,000-pound cheesecake, courtesy of Eli’s Cheesecake, will be sliced and served to Show attendees.