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They say good things come in threes. That certainly fits some of latest findings from Mintel Menu Insights, which finds some of the top restaurant beverage trends involve cold coffee drinks, floral flavors and mocktails.

The sauce can be used on just about any protein or vegetable, however the company calls out chicken, lamb and roasted vegetables as primary suitors. 

Despite the rise in interest in plant-based or lab-grown protein, market researcher Packaged Facts finds that actual consumption is very low compared to demand for beef, pork, chicken and turkey.

Last year saw ADM expand its building to add a 4,000-sq.-ft. culinary innovation center, which opened this summer. Prepared Foods Editor Bob Garrison attended an open house that included executive presentations and plant-based food presentations and samples involving ADM flavors and ingredients.

The bright green look of “Veggies Made Great” on every package signals a shift in the visual language in which Garden Lites emphasizes vegetables as the primary ingredient in all Garden Lites products.

From coffee to "crafted" and floral to functional, this year's National Restaurant Association (NRA) Show featured a wide variety of foodservice beverage trends.

Though JoeFroyo Clean Label Creamer™ is made with high-quality Real California Milk® and cream, it is lactose-free – with probiotics and lactase converting the lactose into simpler, easy-to-digest carbohydrates.

When it comes to foodservice menus, it's clear that milks, cheeses, cultured products and frozen desserts carry function, flavor, texture and on-trend tastes.

Ready to cook in just minutes, Nasoya Dumplings target today's busy consumers.

Prepared Foods reaches and serves all those food and beverage manufacturing professionals involved in the new product development cycle. These functional leaders are those in marketing, sales and consumer insights, R&D, innovation, culinary, purchasing and packaging.