At PepsiCoFlavorWorks.net, operators can access a bevy of information and tools to help design experiential eating solutions.

Perfect as a sandwich, burger spread or even a dip, Litehouse's new aioli offerings include Basil Pesto, Garlic Asiago, Chipotle, and Lemon.

Grecian Delight officials say this vegetarian dip is made with Labna, a single-strained Lebanese yogurt, for a truly authentic sauce. It also is free of artificial colors, flavors and preservatives.

Spread the news. Brooklyn Delhi, Brookyn, N.Y., learned that two of its spreads earned 2018 Food and Beverage (FABI) awards from the National Restaurant Association (NRA).

As Packaged Facts notes, each of these egg specialties is super-adaptable, playing well with scads of other ingredients, from breakfast to late-night, and for carnivores and vegetarians alike.

For McDonald’s, their primary business objective was to bring back customers that they lost over the past few years  when they moved away from value via their Value Menu.  Other QSR chains, like Taco Bell and Jack in the Box, introduced a value offering of their own to compete directly with that of McDonald’s with the objective of retaining their customer base.

Consumers are generally interested in trying new and innovative fruit products, and retail fruit brands can learn what chefs are doing with fruit to identify trends, as well as opportunities for product innovation and marketing.

This year’s theme, “Ancient Inspirations,” pairs frozen DOLE® fruit as blackberry, mango, cherry and pineapple with spices, grains and ingredients from around the globe. To ensure that the dishes are approachable and appeal to a wide range of patrons, the Dole culinary team has chosen to reinvent familiar menu items with these exciting flavor combinations.

Among the flavors already creating buzz in the US, Middle Eastern cuisine has become an inspiration for fusion flavors, ‘less sweet’ desserts featuring ingredients such as olive oil and vinegar are gaining popularity, and functional ingredients are adding color and flavor to food and drinks.

Impossible Foods discovered a scalable, affordable way to make heme without animals: the company engineers and ferments yeast to produce a heme protein naturally found in plants, called soy leghemoglobin. The heme in the Impossible Burger is identical to the essential heme humans have been consuming for hundreds of thousands of years in meat — and while it delivers all the craveable depth of beef, it uses far fewer resources.