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Plant to Plate: Prepared Vegetables

Fresh Salads

Chiquita Brands North America earned one of the National Restaurant Association’s 2014 Food and Beverage Innovations Awards for new Gourmet Cafe Creative Classics from Fresh Express.

May 22, 2014

Chiquita Brands North America, Charlotte, N.C., earned one of the National Restaurant Association’s 2014 Food and Beverage Innovations Awards for new Gourmet Cafe Creative Classics from Fresh Express.

Plant to Plate: Prepared Vegetables

Roasted Root Vegetables

Simplot Food Group’s latest offering addresses growing interest in root vegetables.

May 22, 2014

Root vegetables are a hot trend in the National Restaurant Association’s “What’s Hot in 2014” culinary forecast

Culinary Creations: On the National Menu

Pizza Preferences

Americans love their pizza but Technomic detects some subtle shifts in pizza topping and preparation preferences.

Darren Tristano

May 21, 2014

Americans love their pizza: Three quarters of U.S. consumers eat pizza at least twice a month, according to Technomic’s 2014 “Pizza Consumer Trend Report.”

New Product Trends

Menu Award Winners

National Restaurant Association officials recognized some of the industry’s most creative new offerings with NRA’s 2014 Food and Beverage Innovations Awards.

May 21, 2014

National Restaurant Association (NRA) officials have recognized some of the industry’s most creative new offerings with NRA’s 2014 Food and Beverage Innovations (FABI) Awards.

New President at McCain

Jeff DeLapp has been named president of North America for McCain Foods Ltd.

May 8, 2014

Prior to joining Lamb Weston, he was president and chief operating officer of The Bruss Co.

At What Cost?

Diners perceive expensive food to be tastier than the same meal offered at a lower price.

May 6, 2014

Taste perception and feelings of overeating and guilt can be manipulated by price alone.

Organic Vanishing from Menus?

While “organic” is still the leading ethical claim on restaurant menus, its usage declined 28% between Q4 2010-13.

April 11, 2014

On the other hand, allergen claims are expected to continue their rise.

Appointments at OSI

OSI Group LLC has announced promotions within its executive team.

April 11, 2014

Sherry DeMeulenaere is promoted to senior vice president and chief financial officer.

A Chef Speaks! Q&A with Campbell’s Senior Chef David Landers

Campbell’s Culinary & Baking Institute merges menu trends with food formulation.

April 11, 2014

In this edition, Food for Thought talks with David Landers, senior chef for Campbell Soup’s Culinary & Baking Institute.

Showcasing: Premium Bakery Foods

New Cheesecakes, Bundt Cakes

April 10, 2014

Dianne’s Fine Desserts, Newburyport, Mass., greets spring with two new cheesecakes: Vanilla Bean and Chocolate Espresso; and two new individual bundt cakes: Upside Down Pineapple and Lemon Cream.