People around the world are choosing to eat less meat and incorporating more plant-based foods into their diets. Learn what’s behind this trend, and how to make it work in your operation.
Food allergies are becoming more prevalent, affecting hundreds of millions of people around the world every year. In this issue, we examine the problem and share tips and strategies for keeping customers safe.
Produce-based cooking is fast gaining popularity. Get in on the trend, and find new ways to deliver extra flavor and craveability from plant-based recipes.
Adapt to Today’s Demand for Plant-Based and Flexitarian Menus
Patrons are consuming more fruits and vegetables—but haven’t abandoned meat. They’re called “flexitarians.” Learn how to appeal to this taste trend with craveable, delicious menu items that focus on plant-forward foods.
Nutrition, Health and Wellness (NHW) is a mega trend. Learn how substituting some ingredients can up the healthful quality of your recipes while maintaining taste.
The United States has roughly 5,600 universities, serving an average of 1,000 meals per day, per school. In today’s competitive landscape, colleges and universities are using dining halls and food offerings as a point of difference, rather than a point of necessity, to attract potential students.
Today, 16% of US consumers are actively seeking to limit gluten, a protein naturally occurring in wheat, barley, and rye, from their diets. Although there is little scientific evidence to support people without Celiac disease eliminating gluten, many consumers associate this diet with a healthy lifestyle—some people even claim to feel better when limiting their gluten intake.
