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Spread the news. Brooklyn Delhi, Brookyn, N.Y., learned that two of its spreads earned 2018 Food and Beverage (FABI) awards from the National Restaurant Association (NRA).

Consumers are generally interested in trying new and innovative fruit products, and retail fruit brands can learn what chefs are doing with fruit to identify trends, as well as opportunities for product innovation and marketing.

This year’s theme, “Ancient Inspirations,” pairs frozen DOLE® fruit as blackberry, mango, cherry and pineapple with spices, grains and ingredients from around the globe. To ensure that the dishes are approachable and appeal to a wide range of patrons, the Dole culinary team has chosen to reinvent familiar menu items with these exciting flavor combinations.

Impossible Foods discovered a scalable, affordable way to make heme without animals: the company engineers and ferments yeast to produce a heme protein naturally found in plants, called soy leghemoglobin. The heme in the Impossible Burger is identical to the essential heme humans have been consuming for hundreds of thousands of years in meat — and while it delivers all the craveable depth of beef, it uses far fewer resources.

For the industry to truly be innovative, and continue to be relevant well beyond the Millennial boom, insights professionals will need to look well outside of food to better anticipate consumers' changing relationship with food.

The concentrate comes in a 30-ounce carton (available in two-packs or 12-packs) and operators simply mix this new frozen product with water and serve over ice. It makes for an easy, efficient alternative to the operational complexity of slow brewing cold brew coffee in house.