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Highlights from Spring 2025 Scoop include an authentic beef birria, a non-dairy butter and a Basque cheesecake, all products that are rapidly gaining traction on menus.

To introduce the foodservice industry to the power of Mattson AI capabilities, the company will be hosting an event at the Mattson Innovation Center in Chicago, called, “Meet The Chefs of Mattson Chef Insights AI.” 

Prepared Foods Network’s Executive Editor–Technical David Feder was invited to be the guest chef on the “Mark Alyn Cooks” cooking show to discuss the Dallas Kosher Chili Cook-off,

Chinese and Japanese cuisines now rank in the top five global favorites across all age groups, while Korean and Mexican flavors are also increasing in demand

 An expert with more than 20 years of experience in the restaurant and foodservice space, Bean will lead the brand as it enters a more modern era with an evolution that marks notable changes to restaurant design, service, and menu.

In its culinary journey to find the perfect complementary sauce, Taco Bell tested over 100 sauces to curate not one, but three dip pairings – introducing the exclusive new Hidden Valley Fire Ranch Sauce.

Editor’s Note: How is rice, a global ingredient staple, influencing new menu offerings and retail product development? For a closer look, Prepared Foods turned to Katie Ayoub, president of Katie Ayoub & Associates. She serves as managing editor at Flavor & The Menu and is a content strategist for the Flavor Experience, an annual conference for chain operators. Based in Chicago, Katie has been working in foodservice publishing for more than 25 years.

Before LFG, Push served as CEO and chairman of Legacy Foodservice Alliance, which he founded in 2009 to facilitate commerce between independent foodservice distributors and suppliers. 

After the pandemic years, it became clear that the foodservice supply chain and ecosystem are interconnected, with manufacturers, operators, and distribution partners needing each other to address critical challenges. 

Receiving a FABI Award places recipients in the spotlight at the industry’s premier event—the 2025 National Restaurant Association Show, May 17-20, 2025, at McCormick Place in Chicago. Attendees will experience these standout products firsthand, positioning awardees in front of thousands of industry leaders and decision-makers eager to discover the next big trend.