Insights from growers and menu ideas on a variety of ingredients
hopdoddy burger

What will be the breakout burger ingredients of 2017—those that can help power LTO sales and help operators shape craveable menus? Here's a look at three making a splash...

brisket beef plate

The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

yogurt bread cutting board

The new yogurt era is all about the savory side, replacing full-fat products like sour cream in recipes, and shining as the base for top-your-own bars.

pumpkins squash

 Squash’s versatility makes it suitable as a side or star of vegetarian and vegan dishes. Here’s how four operations are implementing this fall favorite.

assorted fruit

These four flavors are dethroning Sriracha as the fastest-growing menu tastes.

bread grains pasta

Whole grains have made gains in supermarkets, but foodservice lags behind. Here's how to fix that.

halal food graphic
While the trend has blossomed in C&U, halal menus now are trickling down into other segments. From traditional chicken preps to fish tacos, here’s a sampling.
fish sauce dish

The pungent flavoring is being embraced by operations of all sizes as the next innovation from Southeast Asia.

frozen raspberries
Despite the perception that frozen is inferior, modern technology has given IQF produce the farm-fresh edge.


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