Food Menu Trends report has a new No. 1: Making vegetables the centerpiece
Foodservice leader Unilever Food Solutions has released its annual Future Menu Trends report, and No. 1 on its list should delight those who dabble in fresh produce: Irresistible Vegetables. The top choice of more than 1,600 chefs from 21 countries this year is veg, and in particular, how to make carrots, broccoli and Brussels sprouts […]
Brakes begins prep for Veganuary with support for partners
The worldwide phenomenon that began in the UK called Veganuary, which has seen millions embrace eating vegan-only options for at least 31 days, is less than a month away. Retailers, wholesale and foodservice are already bracing for the big switch after the Christmas season. UK wholesaler Brakes, capitalizing on the lean toward more healthy eating […]
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 […]
Grapes in foodservice: It’s all about presentation and taste, says Sysco director
Can expanding grapes in the foodservice sector drive increased consumption overall? Two experts in the field addressed exactly that at the recent Global Grape Summit in Bakersfield, California. Jon Greco, senior director, produce sourcing at Sysco in Salinas, California, knows foodservice, plus he knows the challenges from the growing/supplier community, and brought that insight to this year’s […]
Ripening is a science, but it also an art that is underappreciated
Ripening is an integral component of the fresh produce supply chain. Some of today’s most-consumed fresh produce items are ripened or conditioned at certain points in their product life cycle. Ripening has continued to evolve over time with advancements in technology, equipment and construction. As today’s consumer continues to become more dynamic and expects a […]
Fresh produce finding its place more frequently on pizza
Platforms. Everyone in menu research and development thinks about platforms for serving a wide variety of menu items. Platforms can be breads, tortillas, biscuits, baked potatoes or pizza crusts, and each of these platforms is a perfect perch for fresh produce. Pizza especially. Crispy or doughy crust, a savory sauce, melted cheese, and a blank […]
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 […]
Is variety specification crucial for category growth in foodservice?
I recently attended two events where speakers focused on the importance of variety-specific traits in produce that have an impact on consumer preference and liking. Some traits focus on visual aspects like size, shape or color, while others focus on the eating experience, including aroma, taste and texture. At each event, speakers asked the audience […]
