Trends and Insights

Chefs play an important role in patron health. One way is portion control. Learn the latest trends that reduce portion size and calories while maintaining taste and eye appeal.

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.

Fresh and global flavors in bowl-based cuisines

Juices and fruit-flavored beverages go all-natural.

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.

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.

Increasingly, eating well means adopting a NHW (Nutrition, Health, and Wellness) attitude. Discover easy ways to keep taste and healthfulness in balance.

To assist operators menuing allergen-friendly items, Stouffer’s® has created a line of gluten free products consisting of sauces, dips, and sides.