2020

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...
Crafted Condiments
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.
Upcycled Cuisine
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.
Plant-Based Indulgence
February 17, 2020 — Chefs and manufacturers are proving once and for all that plant-based cuisine can be rich, decadent and mouthwateringly delicious.
Top 10 Trends 2020
January 3, 2020 — To kick things off, we’re sharing an overview of our key trends—curated from insights gathered by our team around the world