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Plant-forward foods grabbing more menu real estate

Today’s foodservice patrons, increasingly mindful of the connection between diet and health, are shifting away from animal proteins and toward choices that lean heavily on produce, plant-based proteins.

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6 menu trends that rose to the top in 2019

See which ingredients, flavors and culinary movements had the biggest impact this year.

See which topics readers couldn’t get enough of this year.

Canton Local School District has partnered with a rescued produce delivery service.

How one foodservice team is adapting to the dining preferences of baby boomer residents.

Fresh preparations and an eye toward flexitarianism are leading the way forward.

Plant-based items are skyrocketing on menus. But how popular are they with consumers, really?

Karla Dumas from the Humane Society of the United States, shares what’s driving the rise in demand for plant-based menu options.

Sustainable, low-carb, gluten-free—which attributes do students say would make them more likely to buy a menu item? Technomic shares some insights.

Students will receive $4 in vouchers to spend at the market.

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