Potatoes have a lot of problems, but here are 5 ways to give them a lift in foodservice
Potatoes have a problem. Maybe more than one problem. Right now, historically low prices are the biggest challenge for grower/packer/shippers. This leads menu R&D professionals to take them for granted as a low-cost, always-available ingredient. Potatoes have a high menu penetration, and are often viewed by foodservice professionals as a cheap plate-filler. When portions are […]
The Art of Produce: Why Aesthetics Matters When Serving Up Fruits and Vegetables
Dining embraces all five senses — the mouth-watering smell of fresh peaches; the sizzle of a fajita in a cast iron skillet; the silkiness of a tablecloth; the visual feast of a beautifully plated entree; or the refreshing taste of a watermelon sorbet. But beyond art for art’s sake — what some chefs dub “the […]
Can eco-labels on menus really change habits of diners?
A new study out of the University of Bristol shows that diners who were given menus with eco-friendly ratings more often chose items that were sustainable, vegan and vegetarian over dishes that had meat or dairy. Nearly 1,400 adults took part in the research project published in the journal Behavioural Public Policy which looked at the […]
Prevor: Key to moving needle on fresh produce consumption
The case of consumer consumption of produce poses a bit of a quandary. It reminds one of Winston Churchill speaking of the future of Russia: “I cannot forecast to you the action of Russia. It is a riddle, wrapped in a mystery, inside an enigma.” So with produce, it is extremely difficult to project how […]
Restaurant dining: An antidote to heal a less civil nation
After the pandemic challenged foodservice operators and their suppliers to even survive, we finally began to see a recovery. Now, with inflation zooming out of control and the prospects of a recession all too real, the possibility of another threat to the foodservice sector seems just too much to bear. Fortunately, there may be a […]
Growing demand for plant-forward food
Plant-forward is now the widely accepted term for menus and eating patterns that include more plant-based ingredients and fewer animal-sourced ingredients. The Produce for Better Health Foundation (PBH), in its Have A Plant: The Plant-Forward Eating Guide, positions plant-forward as an inclusive style of eating that is appealing to more people simply because it doesn’t omit […]
The Intolerant Gourmand discusses food allergies, nutrition and support for children
According to the CDC, an estimated 8% of children in the United States suffer from food allergies, equalling roughly 1 in 13 children, or about 2 students per classroom. When Nathalie Newman’s son was born with severe allergic reactions, she spent over a year trying to get him a diagnosis. To help other parents who were […]
What fruits and veg will be trending in the UK this year? New Covent Garden Market’s traders offer a glimpse
New Covent Garden Market released its annual Fruit and Vegetable Trends Report, which features brilliant wholesale trader insight on what is expected to be hot and what is simply unavailable to London’s most discerning diners in 2022, both those eating at home and at some of the finest restaurants across the city. Near the top […]
