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Volume 3 | Issue 03

April 14, 2017

Plant-Based Power


The benefits of plant-based diets—whether health-related, environmental or ethical—are starting to appeal to a wider audience. Improvements in texture and flavor have sparked growth of pulled jackfruit, pea protein burgers and other meat substitutes in both retail and foodservice. These nutrient-dense ingredients are making their way into BBQ sandwiches, soups, tacos and more. Vegetarian and vegan chains that embrace the trend through big flavors and innovative signature dishes—including Native Foods Café, Veggie Grill and Maoz Vegetarian—give “ugly” veggies and root-to-stem preparations an opportunity to shine on the plate.




Sun-dried Tomato Pesto Bruschetta and Tomato, Olive and Mozzarella Salad
This delicious appetizer duo is easy to prepare and brings the fresh flavors of Mediterranean cuisine to any menu.
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Thai-style Peanut and Noodle Salad
A vibrant, light salad that’s as colorful as it is delicious. Can be served on its own or topped with additional marinated vegetables.
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Japanese Soba Noodle Bowl
Dishes can be transformed into veggie-friendly versions with a few simple substitutions. Use Custom Culinary® Gold Label Mirepoix Base in the broth recipe, and serve with sautéed tofu instead of chicken.
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Custom Culinary® can help you create a variety of unique items that deliver clean, authentic flavor to your customers’ menus. From completely customized options to ready-to-use products, we do it all!

Chef Talk

Chef Michael Smith recounts his delicious trip to Seoul —from the jaw-dropping grocery stores to BBQ joints to street carts—and share how the memorable dishes he tried can inspire your own menu.

FlavorIQ® enables our customers' growth and success by approaching the creation of customized solutions with a bold mix of expertise, aspiration and curiosity. We develop unique products, menu concepts and "gold standard" flavor delivery systems, meeting the requirements of our customers today and anticipating their emerging needs, too. The opportunities we identify for operators and food manufacturers on a global scale are rooted in a deep understanding of the culinary arts, sensory science, consumer insights and food science. Our ultimate goal? Innovation without limits.


Anna Starostinetskaya, “Upping Produce to ‘10 A Day’ Drops Death Risk, VegNews, 2017.
“How Many Adults in the U.S Are Vegetarian and Vegan?”, 2016.
Joan Lang, “Veg-Centric Trends In Bar Bites and Small Plates,” Flavor & The Menu, 2016.
Naomi Imatome-Yun, “Plant-Based Primer: The Beginner’s Guide to Starting a Plant-Based Diet,” Forks Over Knives, 2017.
Wikipedia, “Plant-based diet,” “Semi-vegetarianism” and “Veganism,” accessed 2017.