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Ingredients
March 3rd, 2015

Ingredients

Insights from growers and menu ideas on a variety of ingredients

Soft cheese gaining popularity

brie cheese

By 

"Americans are getting a little more adventurous in their purchasing,” Kehler says. “And we are seeing a huge increase in demand for soft cheese.”...

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Do-It-Yourself Seasonings

02-15-2013  Menu Development

In an age where convenience is king, many chefs prefer to “do it old school.” They understand the benefits of, and are not shy about using, commercially prepared spice blends,...

Pulling Pork into the Limelight

01-27-2013  Menu Development

Pork has long been like the ugly stepchild of the protein family, in part because of bans on the use of pig by some religious groups, and in part because of the vestiges of the old fears about...

Whole-Grain Challenge

12-19-2012  Menu Development

There are foodservice operators who have incorporated a variety of exotic grains into their menus, in vegetarian items and on salad bars, and customers have embraced them. But when it comes to...

The Dark Side of Chicken

11-15-2012  Menu Development

When planning menus, make room for dark meat chicken, says Kathy Hayden, foodservice analyst at Mintel Menu Insights in Chicago. “I can easily see chicken drumsticks [being] as big as wings...

A Healthy Side of Pasta

10-17-2012  Menu Development

Whole-wheat and gluten-free pastas are being added to menus as diners request options that are healthier or meet their dietary restrictions. At the same time, chefs are also upgrading classic pasta...

Ice Cream Creativity

09-14-2012  Menu Development

Brigham Young University, in Provo, Utah, produces 185,000 gallons of ice cream a year. Standard flavors like vanilla, cookies and cream and cookie dough sell best, but staff at the university...

The Allure of Garlic

08-17-2012  Menu Development

Garlic is one of the most commonly used items by chefs. According to the Ag Marketing Resource Center, in 2010 the average person consumed 2.3 pounds of garlic. This month, FSD talked with...

A Cut Above

07-25-2012  Menu Development

Chuck may not sound appetizing to some diners, but the shoulder of the cattle has some of the most flavorful cuts on the animal. The chuck tender, teres major, petite tender, butcher’s cut...

Cultured Crowd

06-18-2012  Menu Development

The ongoing search for new and exciting flavors has led many non-commercial chefs to branch out from what consumers might consider “traditional” yogurt. These chefs are now...

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