Articles Tagged with ''menu concepts''

Spring Menu Trends Sysco Foodservice Distribution Truck Sabine Street Bridge Houston

Sysco Debuts On-Trend Spring Menu Concepts for Foodservice Operators

February 15, 2021

Sysco introduced nine innovative concepts through its Cutting Edge Solutions platform. These new and differentiated products are available exclusively from Sysco and provide foodservice operators with unique menu offerings, innovative meal solutions and environmentally friendly cleaning and beverage products.


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Study unveils flavor trends in 2020

The younger demographics continue to explore multicultural flavors with a current cultural affinity for Asian flavors, while the popularity of raw cookie dough remains prevalent.
November 26, 2019
Comax Flavors, Melville, N.Y., introduced the 2020 Flavor Trends report, divided into four unique flavor collections.
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Report: Foodservice industry continues to make progress toward a more sustainable, plant-forward future

This year’s report points to continued efforts in public health, the environment and the business of food.
June 20, 2019
Chefs, food companies and foodservice operators are continuing to nudge consumer food choices in a more healthful, sustainable direction, according to the “7th Menus of Change Annual Report,” released by the Culinary Institute of America, Hyde Park, N.Y., and Harvard T.H. Chan School of Public Health—Department of Nutrition, Boston, Mass.
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Study: Dining behaviors point to growth in vegetable-centric menu trends

This vegetable-centric food trend is driven by consumers' desire for healthier foods and the belief that produce-centric meals are better for you.
September 20, 2018
Consumers' love affair with piling fruits and vegetables on their plates continues to gain momentum, according to research from Culinary Visions, Chicago.
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National Restaurant Association releases annual chef predictions for 2018

Local, vegetable-forward and ethnic-inspired menu items will reign supreme in the 2018.
December 5, 2017
The National Restaurant Association (NRA), Washington, D.C., released its annual survey of 700 professional chefs – members of the American Culinary Federation (ACF), St. Augustine, Fla., – to predict food and beverage trends at restaurants in the coming year.
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Study: 2018 culinary trends cook up new spins on familiar foods

This report identifies more than a dozen foods, beverages and ingredients that will trend in 2018 and beyond.
November 7, 2017
The latest wave of culinary innovation is cooking up inspiration and innovation based more on the familiar than the exotic or foreign, according to “New Spins on Standards 2017: Culinary Trend Tracking Series,” produced by Packaged Facts, Rockville, Md.
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