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Chicken / Poultry
Liquid Stock Concentrates
Cream Soup Bases
Savory Meat Gravies
Savory White Gravies
Ambient Ethnic Sauces
Classic Frozen Sauces
Asian Frozen Broths
Liquid Stock Concentrates
Passport Global Flavors
Whisk & Serve
Meet Our Chefs
Grilled Portobello Mushrooms with Avocado Chimichurri
Harissa Glazed Stone Fruit with Fresh Burrata
Jalapeño Corn Relish with Crispy Blue Corn Tortilla Chips
Korean Dumpling (Mandu)
Granny Smith Apple Tart
Dips / Spreads
Green Chilaquiles in a Roasted Tomatillo Serrano Sauce
Jackfruit Moo Shu
Kimchi Cauliflower Fried Rice
Korean-Style Red Lentil and Asparagus Bowl
Mushroom and Leek Pappardelle
Roasted Vegetable Shakshuka
Root Vegetable Primavera
Salmon Baked in Hojas
Wild Rice Spicy Power Bowl
Tempura Cauliflower Ancient Grain Bowl
Korean BBQ Bowl with Roasted Garlic Scented Rice
Gravy / Au Jus
Sandwiches / Wraps
Grilled Portobello Mushroom Torta
Korean-style BBQ Tempeh Wrap
Pork, Raisin and Potato Empanadas
Sauces / Marinades
Grilled Zucchini & Eggplant with Harissa, Feta & Pine Nuts
Soups / Chili
Ancho Vegetable Tortilla Soup
Cauliflower and Bean Chili
Sustainability In Action
Travel & Leisure
College & University
Customer Service Team:
November 17, 2020 - As consumer tastes evolve and become more sophisticated, botanicals answer with a one-two punch: They’re both complex in flavor and functional.
Sweet Beyond Sugar
October 20, 2020 - The country’s collective sweet tooth is evolving and maturing as consumers seek out better-for-you options without giving up their favorite indulgences.
The Mighty Legume
September 11, 2020 - They’re on trend. They’re great for plant-based menuing. Rich in fiber and protein, colorful and full of appealing flavor and texture.
Fired Up Flavor
August 10, 2020 - The combination of summer weather and the pivot to outdoor dining has many restaurants firing up the grill.
Middle Eastern Eats
July 15, 2020 - Consumers are loving the craveable flavors of the Middle East and North Africa as more authentic elements of these regional cuisines emerge...
June 16, 2020 - Artisanal sauces, sandwich spreads and relishes are popping up all over menus across foodservice segments. These creative condiments breathe new life into beloved classics.
May 26th 2020 - The USDA estimates that restaurants shed $162 billion annually in food waste costs, and upcycling presents a unique answer to this challenge.
The Magic of Mushrooms
April 24, 2020 — In a world where plant-based menuing continues to soar, the appealing functional properties of fungi are ideal for creating satisfying, delicious vegetarian options!
Better with Age
March 16, 2020 — Time-tested food preservation techniques are taking on a modern spin as a way for chefs to unlock unique flavors.
February 17, 2020 — Chefs and manufacturers are proving once and for all that plant-based cuisine can be rich, decadent and mouthwateringly delicious.
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