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Dunkin' Names Executive Chef

Dunkin’ Brands Group Inc. announced Jeff Miller as the company’s new executive chef and vice president of Product Innovation.
July 3, 2014
A chef who has spent more than 11 years with Dunkin’ Brands, Miller has been responsible for the company’s strategic menu and product development.
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Spending More on Dining Out

In the 35 years from 1977 to 2012, the average American household budget spent on food away from home increased from 30% to 43%.
July 3, 2014
Sandwiches were the most expensive category, averaging $6.74 in the Northeast in 2012, while Mexican food was the least expensive.
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Chef Speaks: Appetizers

Prepared Foods talks with Charles Hayes, CRC, CEC, founder of Food and Beverage Design Ltd., and corporate chef for Golden County Foods.
June 30, 2014
Prepared Foods talks with Charles Hayes, CRC, CEC, founder of Food and Beverage Design Ltd.
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Plant to Plate: New Foodservice Products

Ranch Most Popular Foodservice Dressing

Ranch flavor is the top ready-to-use dressing flavor shipped to foodservice outlets, reports The NPD Group.
June 30, 2014
Ranch flavor is the Swiss Army knife of salad dressings.
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Plant to Plate: New Foodservice Products

Greek Yogurt Dressings

Litehouse Foods now offers its OPA refrigerated Greek Style Yogurt salad dressings to foodservice operators.
June 30, 2014
Capitalizing on the Greek yogurt food trend, Litehouse Foods, Sandpoint, Idaho, created OPA, a retail line of refrigerated Greek Style Yogurt salad dressings.
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Plant to Plate: New Foodservice Products

Vogue Vinaigrettes

T. Marzetti Company offers 12 new vinaigrettes to transform bland to bold.
June 30, 2014
T. Marzetti Company, Columbus, Ohio, now offers 12 new vinaigrettes to transform bland to bold.
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Plant to Plate: New Foodservice Products

Latin Flavor Concentrates

Nestlé Professional says operators can easily create signature dishes with everyday sauces and condiments by adding Minor’s Latin Flavor Concentrates.
June 30, 2014
Nestlé Professional, Solon, Ohio, says operators can easily create signature dishes with everyday sauces and condiments by adding Minor’s Latin Flavor Concentrates.
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Plant to Plate: New Foodservice Products

Low-Sodium for Schools

One of the National Restaurant Association’s 2014 Food and Beverage Innovations Awards winners is the Flavor Fresh & House Blend Liquid Portions Line from Diamond Crystal Brands.
June 30, 2014
One of the National Restaurant Association’s 2014 Food and Beverage Innovations Awards winners is the Flavor Fresh & House Blend Liquid Portions Line from Diamond Crystal Brands, Savannah, Ga.
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Plant to Plate: New Foodservice Products

Rouge Dijon Mustard

New Grey Poupon Rouge Dijon Mustard features the same grade of robust mustard seeds that make Grey Poupon—plus a blend of spices and a background of dry Cabernet Sauvignon and Marion blackberries.
June 30, 2014
Kraft Foodservice, Northfield, Ill., says new Grey Poupon Rouge Dijon Mustard features the same grade of robust mustard seeds that make Grey Poupon—plus a blend of spices and a background of dry Cabernet Sauvignon and Marion blackberries.
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Plant to Plate: New Foodservice Products

Ranch Seasoning Mix

New Hidden Valley Ranch Original Ranch Seasoning Mix let operators “ranchify” everything from fries and chicken wings to mozzarella sticks, vegetables, burgers and even pizza.
June 30, 2014
Foodservice sales data show restaurant patrons—particularly families and Millennials—hunger for “ranch-style” versions of their favorite foods.
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