Trends and Insights

Health authorities recommend using less salt. But how do you do that without changing the flavor of your dishes? We have some helpful tips.

NESCAFÉ Affects Global Improvement with its Social and Environmental Efforts
 

Gluten, a protein naturally occurring in wheat, barley, and rye, has been causing quite the stir in the food industry in recent years. In fact, gluten free mentions have grown 1,981% on restaurant menus over the past decade. Gluten free as a descriptor has grown faster on menus than all-natural, organic, and local sourcing.

Meatless sandwiches always appeal. Grilled Cheese is an obvious example. But patrons are asking for other options like avocado, falafel, and soy steak.

What do patrons want, better-for-you menu items or indulgent ones? Learn how to balance the two and please more customers. We have pointers and recipes.

Juices and fruit-flavored beverages go all-natural.

Reducing food waste might be the very best way to reduce cost and increase sustainability. Discover how to use food scraps to make soups, sauces, and other flavorful dishes.

Hard-to-please Millennials and others are embracing plant-based diets. Learn why the trend fits into the pattern of sustainability, clean-eating, freshness, and global flavors. And how it fits your operation.

A handful of nuts, seeds, or grains adds a huge measure of texture and protein. See how they add interest to a wide range of dishes, some you didn’t expect.

From morning to night, summer to winter, people love their coffee—to the tune of 1.6 billion cups a day. This issue of Nutripro will help you make the most of one of the most requested items on the menu.