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Trends

Why Does the U.S. Import Soy When It Creates So Much of It?

The United States is one of the world's largest producers of soybeans, with Brazil as its main competition in the field. The U.S. grows some $40 billion worth(...)

Japan Wine Market Offers Growth Potential

Japan may be becoming one of Asia’s most sophisticated wine markets. In 2014, Japan consumed 40.3 million cases of wine, an increase of 4.9 percent from the(...)

Study Explores Feeding Livestock with Insects

The European Commission is studying whether insects would be a viable alternative to animal feed. About 30 percent of farmland is used for growing crops that(...)

Veggies Replace Pasta, Meat on Menus; Poke, Acai on the Rise

In 2016, vegetables, poke, and acai bowls will be in, while pasta increasingly goes out of fashion, according to a report on food trends from foodservice consulting(...)
Chocolate Snacks Debut at Summer Fancy Food Show

Chocolate Snacks Debut at Summer Fancy Food Show

Whether sweetening snackable chickpeas, espresso beans or potato chips, chocolate ingredients are adding decadence to snack-time. Following are new products(...)
Semiprivate Rooms Are the New Dining Trend

Semiprivate Rooms Are the New Dining Trend

Semiprivate rooms offer a new popular private dining experience, as diners are looking for a space to hold a meeting or have a conversation, but still want(...)
Pink Pepper Tops Innovative Dishes

Pink Pepper Tops Innovative Dishes

Pink peppercorns are appearing in dishes across the U.S. The spice, best known for appearing in multi-colored pepper grinders, is actually a member of the cashew(...)
Americans Open to Meatless Dishes

Americans Open to Meatless Dishes

Over 80 percent of Americans are open to making meatless dishes, particularly if they have a similar taste or texture to meat, according to a survey by the(...)
Flowers Blossom on Restaurant Plates

Flowers Blossom on Restaurant Plates

High-end restaurateurs are leveraging fresh flowers, which can offer unusual flavors and a striking appearance, as an ingredient. Flowers can be used in compound(...)
Summer Show Educational Preview: Straub's Seeks Great-Tasting Food

Summer Show Educational Preview: Straub's Seeks Great-Tasting Food

It is not a good time to be a small, middle-of-the-road food retailer, says Trip Straub, president and CEO of Straub’s Markets, a four-unit chain based in St.(...)
Summer Show Education Preview: Q&A with Drexel University’s Jonathan Deutsch

Summer Show Education Preview: Q&A with Drexel University’s Jonathan Deutsch

Jonathan Deutsch, a Professor of Culinary Arts and Food Science at Drexel University in Philadelphia, is applying culinary solutions in the food industry both(...)
Plant-Based Foods Poised for Growth

Plant-Based Foods Poised for Growth

The market for plant-based dairy and meat alternatives has been expanding, though the market's potential is still uncertain. More people are adopting vegan,(...)
U.S. Chefs Win Prestigious Bocuse d’Or

U.S. Chefs Win Prestigious Bocuse d’Or

For the first time in its 30-year history, a group of American chefs won the biennial Bocuse d’Or culinary competition—the equivalent of the Olympics for professiona(...)
New Food Resources for Consumers

New Food Resources for Consumers

When customers want to learn more about meat and produce while shopping, they have two new resources to help them.  The free MyMeatUp app, created by the North(...)
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