Foodservice

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The findings display valuable insights into dining preferences, favorite restaurant types, ordering habits, tipping practices, and what this means for foodservice operators across the country.

"We are jumping in joy to receive this," said Mochidoki co-founder Ken Gordon. "It's a culmination of a lot of hard work. It confirms that mochi ice cream is here to stay!"

Oshi has successfully raised $14.5 million in funding to date, with notable investors like Unovis, who have backed companies like Beyond Meat and Oatly.

Hormel Foods once again took the National Restaurant Association show by storm with its one-of-a-kind 5,000sq-ft exhibit, which was built around a professional kitchen run by the Hormel Foods Culinary Collective.

In two years, TiNDLE has grown from a presence in about a dozen restaurants across Singapore to offering its versatile plant-based chicken in thousands of restaurants and supermarkets globally, with a strong foothold in the meat-loving markets of Germany, the United Kingdom, and the United States.

Family-owned for two generations, Renzi Foodservice has more than $180 million in annual revenue and serves more than 2,300 independent restaurants, healthcare facilities, schools, government organizations, convenience stores and other customers.

Round two of judging for the sofi Product of the Year Award and New Product of the Year Awards will be conducted onsite at the 2023 Summer Fancy Food Show by retail and foodservice buyers. 

More than 50% of global consumers choose spicy options when dining out and 60% of consumers reported they are eating spicier foods today compared to a year ago. 

New this year, eight of the FABI Awardees have been selected by the judges as FABI Favorites as the most groundbreaking and influential of the year. The National Restaurant Association Show brings together more restaurant and hospitality buyers and equipment manufacturers than any other industry event and will be held May 20-23, 2023, at McCormick Place in Chicago.

"Products that make home cooking more convenient and restaurant-quality are in demand, whether meal starter kits, distinctive salts or butters, condiments from around the world, or foods from different global regions available as frozen entrees," said Denise Purcell, SFA's vice president, resource development.