Items Tagged with 'Rice'

Editor’s Note: How is rice, a global ingredient staple, influencing new menu offerings and retail product development? For a closer look, Prepared Foods turned to Katie Ayoub, president of Katie Ayoub & Associates. She serves as managing editor at Flavor & The Menu and is a content strategist for the Flavor Experience, an annual conference for chain operators. Based in Chicago, Katie has been working in foodservice publishing for more than 25 years.

For under $5, parents can use these quick mixes to create  Mexican or New Orleans-style school lunches. They’re also a convenient shortcut for whipping up family dinners like chicken and rice bowls, soups, or casseroles in under 30-minutes. 

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.

The Ben's Original Street Food innovation delivers convenience and is a solution for days when consumers are short on time. Ready in 90 seconds in the microwave, each bowl of Ben's Original Street Food contains a mix of global flavors.

The investment will enable Lotus Foods to further scale its business by deepening investments along its value chain, from sourcing new global rice cultivation communities to growing and diversifying its customer base.

With these latest additions, consumers now have a broader range of rice choices available from Minute Rice Cups, allowing them to enhance the taste and convenience of meals.

The first phase consisted of renovating approximately 20,000sq-ft of the plant to double its current capacity to produce Minute® ready-to-serve rice cups.

Every pouch of Ben's Original 10 Medley has at least 10g of fiber from diversified sources and 10g of protein to help maintain a balanced diet while supporting good gut health.

The company has committed to purchasing rice from these farmers (using a mass balance approach) in an amount that is equal to the volume of its Success white and brown rice consumption.

The NPD Group suggests reports that consumers still eat most meals at home. Meanwhile, they’re continuing to try plant-based or vegetable-forward options for reasons of health or interest in sustainability. Others follow specialty diets and welcome quick, easy options. Everyday eaters also crave more international tastes.