Items Tagged with 'National Restaurant Association'

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2018 Predictions: Retail Foods & Drinks

Prepared Food Trends at Grocery Stores

Prepared foods help retailers capture sales

Jim Hertel

December 29, 2017

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Consumers are embracing prepared foods and retailers couldn't be happier. Supermarkets embracing prepared foods are experiencing significant growth.

What’s Hot for Menu Trends in 2018

The National Restaurant Association releases its annual survey of 700 professional chefs to predict food and beverage trends at restaurants in the coming year

December 8, 2017

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According to the survey, menu trends that will be heating up in 2018 include doughnuts with non-traditional filling, ethnic-inspired kids’ dishes, farm/estate-branded items, and heritage-breed meats.

Chefs Predict ‘What's Hot’ 2017 Menu Trends

National Restaurant Association surveys American Culinary Federation chefs

December 15, 2016

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2017 menu trends include poke, house-made charcuterie, street food, food halls and ramen

2017 FABI Awards Now Open

National Restaurant Association is now accepting submissions for 2017 Food and Beverage Industry (FABI) Awards

November 21, 2016

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The National Restaurant Association® (NRA) is accepting applications for the 2017 FABI Awards, its annual celebration of the year's most impactful food and beverage products. Award recipients will be recognized at NRA Show®, which runs May 20-23, 2017, at McCormick Place in Chicago.

Brands of Britain LLC wins for Fever Tree Light Ginger Beer

Menu Solutions

A second look at NRA’s Food and Beverage Award winners

August 8, 2016

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This spring saw the National Restaurant Association (NRA) recognize progressive new food and beverage products with the association’s 2016 Food and Beverage (FABI) Awards.

2016 Food and Beverage (FABI) Award Recipients Announced

Healthful ice cream and soft drinks, bite-size breads, and sauces and sweets from Peru to India showcase the trending advancements in health-conscious products, natural ingredients, international flavors, and more to be found with this year’s FABI Award recipients

March 23, 2016

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Each award recipient and their product will be showcased throughout the exhibit halls at the 2016 National Restaurant Association Restaurant, Hotel-Motel Show®, held from May 21-24 in Chicago at McCormick Place.

National Restaurant Association Acquires National Registry of Food Safety Professionals

Acquisition marks merging of the restaurant and foodservice industry's leaders in food safety certification

February 18, 2016

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NRFSP focuses on providing certificates for individuals seeking credentials in a variety of food safety disciplines.

Salt Institute Supports Lawsuit Against NYC Salt Regulations

New rule applies to any menu items that contain over 2,300 milligrams of sodium

December 16, 2015

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The Salt Institute is supporting the National Restaurant Association in a lawsuit against the New York City Board of Health regulations to mandate that chain restaurants post salt warnings on their menus.

Top Restaurant Menu Trends for 2016

National Restaurant Association survey shows local sourcing and environmental sustainability remain hot trends

November 16, 2015

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The National Restaurant Association (NRA) annually explores the top menu trends for the coming year.

FABI judges awarded two prizes to Trident Seafoods

Up-Close: 2015 Food and Beverage Innovation Award Winners

A second look at the National Restaurant Association’s Food and Beverage Innovation honorees

August 11, 2015

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This spring saw the National Restaurant Association (NRA) recognize some of foodservice industry’s top new food and beverage products.

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What do food formulators think about REAL eggs and egg replacers?

On Demand The American Egg Board (AEB) has regularly conducted surveys with food formulators to gather insights related to REAL egg products used in packaged food and foodservice products. Hear the insights from Clear Seas Research, a division of BNP Media, and attend this live Webinar to hear how and why industry formulators are using egg products and replacers in food formulations.

Spreadable Cheese: Move to the Front with Latest Techniques

On Demand Consumers can’t get enough cheese, and this means big opportunities for dairy producers. While traditional spreadable cheese manufacturing methods are still viable, new technologies and approaches are driving versatility and flexibility while helping protect against challenges like ingredient quality and availability, production losses, consistent product quality and space constraints.

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SHAPING PRODUCT DEVELOPMENT IN 2018

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Poll Archive

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Vegetable Oils in Food Technology: Composition, Properties and Uses, 2nd Edition

Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry.

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Prepared Foods

2018 April

The April 2018 issue of Prepared Foods features our cover story on food colorants and the challenges they present to the food industry, along with features on global food flavors and trends, including Latin cuisine, and much more.

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