Patricia Cobe

Consumers seek lighter foods in summer, and seafood is perceived as a less filling, healthier choice, according to Technomic’s Center of the Plate: Seafood & Vegetarian Consumer Trend Report.

The most successful new dishes in noncommercial are feeding the demand for innovation balanced with tradition.

At Corning, Inc. in Corning, N.Y., lunch includes a rotating selection of toppings on personal-size pizzas, including classics like pepperoni and tomato-mozzarella, as well as more upscale ingredients, says Mike Osborne, dining services supervisor. 

When chefs gather for a culinary conference, inspired dishes emerge from the demos, kitchen workshops and other sessions. These recipes tap into some of today’s trends.