Ingredients

Insights from growers and menu ideas on a variety of ingredients
greek quinoa dish
Ancient grains are the current rock stars of the whole-grain world. From amaranth to wild rice, they are sprouting up on operations' menus nationwide...
Hard-to-pronounce ingredients have been popping up on menus, giving consumers practice with tongue twisters and opportunities for exotic dining adventures.
sauerkraut
Sauerkraut is seeing growth on restaurant menus with a variety of modern interpretations made using a variety of vegetables.
lentil dish web
Although lentils are available year-round, there’s something about these dried legumes that pairs perfectly with earthier fall dishes. See recipes here.
hake fish plate
The overuse of fisheries has operators going beyond produce in their sustainability endeavors and turning their efforts toward lakes and oceans.
University of Montana’s executive chef says flexibility is key when storing local produce for winter.
honey bees
The National Strategy to Promote the Health of Honey Bees and Other Pollinators aims to reduce honey bee colony losses during winter to no more than 15%.
pulses beans
Lentils, chickpeas and dry beans serve a valuable function on non-commercial menus.
farm tractor harvest
Farmers are gearing up to satisfy increasing demand for pulses worldwide.
honey comb spoon
With a goal of making menus healthier, operators across all market segments are increasingly turning to alternative sweeteners such as honey, maple syrup and agave to reduce their reliance on...

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