Ingredients

Insights from growers and menu ideas on a variety of ingredients
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.
Using produce at its peak not only promotes nutrition and flavor, it can save money. This seasonal guide can help in planning purchases and the menu.
Ancient grains are making a comeback. Not only are they nutrition powerhouses, many fit into gluten-free diets. These five can add menu variety.

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