Our past industry overviews featured menu and operator segment trend reviews to give you more customer insights. This year, we’re actually covering more of your new product activities as highlighted at the annual National Restaurant Association (NRA) Show and the annual International Dairy-Deli-Bakery Association show.
2018 Fruit Pairings include recipes to invigorate dayparts and differentiate operations
May 1, 2018
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.
The plant-based burger will be topped with smoked cheddar cheese, pickles, onions and served on a signature bun
April 12, 2018
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.
This year's 36 FABI Award recipients were selected by an independent panel of experts and represent a variety of both commercial and non-commercial industry segments
April 12, 2018
The National Restaurant Association announced the recipients of the 2018 Food and Beverage (FABI) Awards, recognizing food and beverage products that stand out for taste, creativity and profit potential and will make a substantial impact in the restaurant industry.
Consumer Trend Report finds competition for pizza sales is intensifying, driving operators into specialized areas
April 4, 2018
With different variations such as fast casual build-your-own concepts, retail options, and proliferation of regional pizzas, operators and suppliers must find unique ways to stand out while remaining authentic to their brand and pizza recipes
Case shipments of ancient grains to foodservice outlets increased by double-digits
February 19, 2018
The NPD Group, a leading global information company, reports that types of grains that were once eaten on a daily basis by ancient civilizations are growing in popularity again with today's consumers because of their perceived health benefits.
Check out the June 2019 issue of Prepared Foods, featuring our cover story on sugar reduction and sweetener strategies, how developers are meeting new demands for active performance products, and much more.