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February 2013 Plant to Plate New Foodservice Products

Probiotic Soft-serve

Foodservice introductions include a probiotic soft-serve dessert, gourmet brownies and a sweet and salty take on desserts.

February 18, 2013

NEWtritious says its new HHice Cream Probiotic Defense is the “healthy hospital” fortified soft-serve that can provide supplementation to patients who have trouble chewing or swallowing, due to advanced age, surgery or chemotherapy.

Food Safety in the Kitchen

In a poll of 400 consumers and 100 chefs, 73% say they lick the spoon while cooking.

February 15, 2013

In a poll of 400 consumers and 100 chefs, 73% say they lick the spoon while cooking.

February 2013 Plant to Plate New Foodservice Products

Bistro Bites

Foodservice introductions include a probiotic soft-serve dessert, gourmet brownies and a sweet and salty take on desserts.

February 14, 2013

Sara Lee Foodservice says it has “refined indulgence” with several new Bistro Collection gourmet brownies, which represent an extension to the company’s dessert bar line.

CEIP Class of 2014

The Culinary Enrichment and Innovation Program has announced the 16 students who will comprise its CEIP class of 2014.

February 13, 2013

The Culinary Enrichment and Innovation Program (CEIP), a collaboration between The Culinary Institute of America (CIA) and the foodservice division of Hormel Foods, has announced the 16 students who will comprise its CEIP class of 2014.

The Migration of U.S. Ethnic Foods

Ethnic may seem like solely the domain of foreign foods, but Technomic’s Darreen Tristano explains that America has a number of regionally ethnic cuisines finding their way to menus and grocery aisles.

Darren Tristano

February 13, 2013

When one thinks “ethnic,” it usually refers to international foods, not homegrown cuisines. But, the U.S. is an ethnic melting pot in its own right.

Taxes Taking a Toll

Symphony Consulting has completed an initial analysis of shopper behavior since January 1 when the payroll tax increased.

February 12, 2013

Symphony Consulting has completed an initial analysis of shopper behavior since January 1 when the payroll tax increased.

Casual Dining Facing Challenges

Customer enthusiasm is up, but new challenges are emerging for casual-dining operators.

February 12, 2013

There is some good news to report for the casual-dining segment: customer enthusiasm is up, but new challenges are emerging for casual-dining operators.