Knick Knacks will feature a combination of pre-portioned spices, sauces, grains, and dairy ingredients from Blue Apron’s premium suppliers, such as crème fraîche from Vermont Creamery, furikake from Mara Seaweed, and preserved lemon puree from NY Shuk, as well as Blue Apron’s own proprietary products, such as its line of custom spice blends.

Throughout the week, Papa John’s will narrow down the four choices to the standout winner. The winning pizza will be announced on February 12 and become a part of Papa John’s menu nationwide later this year.

Impossible Foods launched its next-generation Impossible Burger at the International Consumer Electronics Show (CES) -- the first food ever showcased at the show, which features breakthrough technologies from connected homes to autonomous cars.

Grilled food preparations are heating up at foodservice, with grilled preparations on US menus growing 4% from Q2 2015-Q2 2018, according to Mintel Menu Insights.

Foodservice industry trends and data observer Technomic looked at a wide range of factors affecting the restaurant industry and compiled a list of its top seven key trends for 2019 and beyond.

For operators, this may ease concerns with regards to the potential cannibalization of dine-in or carryout occasions.

Here are three food and beverage menu trends identified by Technomic researchers.

“Don’t let the familiarity of dairy or the success of plant milks obscure the opportunities in this marketplace, given the culinary heritage, indulgence factor, usage rates, and consumer appeal that makes dairy the cream on top for many different applications, from elevated favorites to imported novelties,” says David Sprinkle, research director for Packaged Facts.