Ingredients

Insights from growers and menu ideas on a variety of ingredients
cacao-pod
While the majority of the world’s cacao beans are grown in Africa, Hawaiian production is spiking.
menu-insights-chocolate
Chocolate is found on 32% of menus and more data from research firm Food Genius.
sweet-to-savory
Chocolate has long been the domain of desserts, candy and sweet beverages, but cocoa can do more than satisfy your sweet tooth. Operators also are using chocolate to bring an earthiness to a variety...
fresh-heirloom-tomatoes
Heirloom tomatoes are cherished as delectable, old-fashioned and wholesome, but not all growers produce heirlooms from humble seed.
uc-santa-cruz-panzanella-salad
With their variety of shapes, colors and tastes, heirloom tomatoes have become highly coveted by non-commercial chefs—when they can get them.
Be it sweet watermelon, classic cantaloupe or humble honeydew, non-commercial operators know seasonality rules when menuing melons.
Food safety is a grave concern for cantaloupe farmers. In 2011, 33 people died from consuming cantaloupe carrying listeria, a deadly pathogen.
Be it crabs, mussels, clams, scallops or—the big daddy of all shellfish—lobster, operators have come up with endless ways to incorporate these invertebrates into their menus.
The terms “shrimp” and “prawn” are often used interchangeably, although various organizations emphasize the slight distinctions between the two.
You know you’ve hit the big time when there’s a commercial about you during the Super Bowl. Such is the case with kale.

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