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The Veganuary Challenge
12/28/2020 -This 31-day challenge serves as more proof that plant-based eating is picking up steam.
Let’s Cook Our Way through the Holidays
12/14/2020 - It’s the holiday season, and we’re ready with a round-up of recipes we think you should try.
How to Adapt to the Changing Face of Customization in 2021
12/16/2020 - Nearly half of consumers are eager to dine away from home again. And as they do, will the expectation of customization come with it?
Holidays Call for Gravy (with 4 favorite gravy recipes!)
11/24/2020 - We’ve rounded up a few gravy recipes to inspire holiday planning. Regardless how you may be serving this year, we’ve got you covered.
Blossoming Botanicals for the Senses
11/20/2020 - With a renewed focus on functional foods, botanicals have a long runway ahead. Health benefits galore, plus the added benefits of flavor, color, and fresh-from-the-garden aromas.
11/4/2020 - Chef Michael Smith shares an anecdote about a Chilean chef using ultra-seasonal ingredients, including botanicals foraged from the rainforest, in his latest blog post.
3 Familiar Ingredients to Add Sweet Beyond Sugar
11/2/2020 - We’d like to offer a round of ideas worth cooking. Something sweet, something craveable, and something familiar that your guests are sure to love.
Sweet Beyond Sugar is Just as Sweet
10/26/2020 - The trend toward less processed sweeteners continues as chefs, operators, and consumers steer away from refined sugar, high-fructose corn syrup, and artificial sweeteners.
Sweet Beyond Sugar
10/20/2020 - As consumers and operators are searching for “cleaner” products and “better-for-you” ingredients, sugar seems to be the next ingredient on the chopping block.
5 Ways Restaurants are Featuring Legumes (plus a favorite recipe to try)
9/28/2020 - Legumes have emerged as an ingredient of choice rather than need. And we’re into them—for their versatility, comfort, and potential.
Let’s Cook Our Way to Fall
9/21/2020 - It’s soup season, folks. and we’re ready to dive right into the recipes we think you should be cooking right now.
Legumes are on the Rise
9/16/2020 - This fiber- and protein-rich collection of beans, including chickpeas, lentils, lupins, pulses, and peas, are getting extra attention in 2020.
The Mighty Legume
9/10/2020 - Chef Michael Smith showcases the versatility of legumes across the menu.
What to Cook Right Now
9/2/2020 - Many operators have pivoted to an outdoor dining model. What better way to satisfy patrons & sustain business than by firing up the grill? Here’s what we think you should cook right now.
2020 Brought Uncertainty. Soup Brings Comfort.
9/1/2020 - Familiar and comforting, soup is more relevant than ever and a perfect carrier for today’s hottest flavor trends.
Fired Up Flavor
8/10/2020 - Chef (and competitive BBQ pitmaster) David Russell discusses the excitement and business-building benefits of open fire cooking.
4 Must-Try Middle Eastern Flavors
7/27/2020 - What were once mysterious and unexplored flavors, now continue to climb on U.S. menus. Excite guests by introducing these intriguing ingredients.
Summer Nostalgia on the Menu
7/13/2020 - We’re missing some of our favorite summertime activities. What better way to conjure up the sights and smells of ballparks, barbecues, and fairs, than through food?
The Family Dinner is Back!
7/6/2020 - The pandemic has forced a slowdown of our busy lifestyles. Restaurants can help families connect once again at their own kitchen tables.
6/29/2020 - We’re proud of our many team members for their commitment to food safety by earning their ServSafe Food Handlers Certificate.
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