Collegiate Hospitality’s campus partnership is not only about nutritious meals and warm dining experiences, but it is also about providing potentially life-shaping programs that help campus programs to shine. 

Prepared Foods gets the inside scoop on foodservice new product development in an interview with Michael S. Zeller, Senior Corporate Executive Chef, R&D, at Simplot Food Group.

One of my biggest observations of The National Restaurant Show involves the reformulation or “remake” of many products made with familiar ingredients and flavors. Both shows reminded me of elements from my childhood, and particularly how my grandmother cooked. She worked as a cook 41 years for a first-generation family from Italy. 

Founded by Kevin Eve and Jacob Conway who had a passion to provide consumers with healthy plant-based beverages, Uproot provides a convenient solution while increasing sustainability through packaging reduction. 

Prepared Foods gets the inside scoop on new product development from Stacey Kinkaid, US Foods vice president of product development & innovation.

The Verona facility has the capacity to produce more than 100,000 pounds of product a day using high-pressure processing, a cold pasteurization technology that retains the flavor and nutritional benefits of CAVA’s fresh ingredients, with no preservatives.

Quemada (ke-mada) translates literally to “burnt” in Spanish, but in English refers to the deeply charred ingredients used in the salsas. Charring the ingredients adds depth and complexity to foods, especially salsas

The Future Menus North America Trends 2024 report identifies top menu trends predicted to influence the restaurant industry in the coming years.

The company had a new product on hand, which was a large slab of plant-based meat; and a cubed product specifically geared toward fast-casual restaurants. 

The product line pairs hearty portions of classic flavors with various doughs, from flaky pastry to buttermilk biscuits, which offers home-style taste and on-the-go convenience.