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TiNDLE is now available in a range of iconic restaurants across the East and West Coasts in some of the country's leading "foodie" cities following a $100 million Series A funding round.
US Foods has launched its Fall Scoop catalog of new products, the company’s 10th annual edition of Scoop. Themed, “Next-Gen Ideas for Next- Gen Diners,” Fall Scoop features 23 products that cater to the next generation of diners, Gen Z and Millennials.
Lightlife is partnering with Canadian quick-serve restaurant chain Pizza Pizza, adding Lightlife's plant-based chicken items for the first time, including a Lightlife Plant-Based Chick’n Sandwich and Plant-Based Chick’n Bites.
Redefine Meat announced the commercial launch of its first ever series of ‘New-Meat’ products in Israel. Available in select restaurants and hotels nationwide, the plant-based range consists of a premium 170-gram (6 Oz.) hamburger, sausage, lamb kebab, middle eastern ‘cigar’, and ground beef developed for high-quality restaurants and open flame grilling.
US Foods has launched its latest Summer Scoop, focused on the theme of “Dining Out Is In Again”, with 18 on-trend, versatile, profit-driving products designed to reduce back-of-house preparation and skilled-labor demands.
Sysco has announced the addition of three new toolkits to its Foodie Solutions platform: Brunch, Protecting Your Business and Turning Your Tables. As more restaurants reopen their dining rooms, these are the latest in a series of carefully curated tools to help customers respond quickly to shifting business requirements and trends resulting from the COVID-19 pandemic.
Greenleaf Foods is bringing a new level of flavor exploration to the plant-based hot dog category with the launch of its Field Roast Signature Stadium Dog, a plant-based premium hot dog that is naturally smoked. It is the first plant-based hot dog to be made from pea protein, rather than soy, and will be the first plant-based hot dog to be sold alongside traditional beef dogs when it becomes available in retail stores this spring.