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A closer collaboration between Nestlé and Ecole hôtelière de Lausanne (EHL Group) will see the world’s largest food company and its leading international hospitality management institution further combine their scientific and culinary expertise to accelerate innovation.
The new 40,000-square-foot innovation center is an expansion of the company's existing state-of-the-art research and development and culinary capabilities.
Conagra Brands, Inc., Chicago, announced plans to build The Conagra Brands Center for Food Design in Chicago at 350 N. Orleans Street, located next to its existing headquarters in The Merchandise Mart.
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.
The goal of the new training partnership is to further enable the company's 1,000-plus chefs to create meals, menus and dining concepts that center on vegetables, whole grains, legumes and nuts.
Aramark, a Philadelphia, Pa.-based player in food, facilities and uniforms, partnered with The Humane Society of the United States (HSUS), Washington, D.C., to conduct a series of plant-based culinary trainings over the next six months as part of its ongoing efforts to develop strategies that increase plant-based food offerings for consumers.
The National Restaurant Association (NRA), Washington, D.C., and members of the American Culinary Federation (ACF), St. Augustine, Fla., surveyed nearly 1,300 professional chefs to explore food and beverage trends at restaurants in the coming year.
Rubbermaid Commercial Products (RCP), Atlanta, launched a color-coded foodservice system, designed to help commercial kitchens reduce foodborne illness and cross-contamination.
In 2017, chefs and foodies will be inspired by ancient wellness philosophies and traditional cooking methods to create new and exciting menu items and elevated dining experiences.
Sterling-Rice Group (SRG), Boulder, Colo., identified the Top 10 culinary trends that will stand out on restaurant menus, expand onto grocery shelves and attract consumer attention across the United States in 2017.