More consumers are changing their eating behaviors to include plant-based products and this is impacting new product innovation. And perhaps what's most interesting about this innovation is the broad and deep exploration into the versatility of vegetables.

The award was presented by Ryan Joy, senior director of research and development and Patti Dumars, senior vice president of purchasing at Checkers/Rally’s.

Heritage cuisine refers to a return to personal food roots of chefs, and often, a multicultural blending of cuisines. Classically trained chefs bring their culinary skills to their personal food history, often melding haute cuisine with multicultural, humble cuisine.

Dedicated to providing its customers with true Italian flavors inspired by old neighborhood tradition, Rosina’s new pizza toppings are made with quality ingredients to create a made-from-scratch taste. Prepared with beef or Italian sausage, the new line is flavorful and consistent. 

Periodically, Smithfield Foods engages in sessions called Smithfield Innovation Labs, in which chefs are invited to experiment with the company's products in order to generate innovative approaches for product application.

Operators of supermarket delis, bakeries, and prepared-food areas recently have found a recipe for success: Two out of every three surveyed for Datassential's Supermarket Prepared Keynote Report said their foodservice sales increased in the past year.

Based in Southern California, Abbot's Butcher is dedicated to creating plant-based meats that don't sacrifice flavor, texture or quality.

The goal is to create nutritious and innovative new menu items that are easy to make, meet nutritional guidelines, can be made with ingredients already found in school pantries and, most importantly, entice students to line up for “hot lunch” every day.