Plant-forward eating is gaining steam. Propelled by a slew of research and documentaries touting the health and environmental benefits of eating fruits, vegetables, pulses and legumes, even A-list celebrities are promoting the trend with gusto.
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The appearance of pork on restaurant menus is becoming increasingly prevalent, and that is creating strong revenue opportunities for independent meat processors that provide foodservice operators with insightful preparation and merchandising advice and a wide range of high-quality cuts.
Topics: Cutters
Americans may spend well over $800 billion annually in restaurants, but these eateries aren’t the only foodservice game in town. The noncommercial segment feeds consumers in the environments they frequent regularly—college and university campuses, workplaces, and healthcare facilities, among them.
Topics: Flavor Trends, Farm Promise
Sustainability is a regular topic of conversation in both consumer and industry food circles, but it can be difficult to pinpoint precisely what the term means.
Topics: Farm Promise
Hippocrates said “Let food be thy medicine, and medicine be thy food.” Modern translation: Eat functional foods.
Topics: Farm Promise
Traditionally, preventing waste—never mind tackling environmental and social justice issues—was not part of foodservice operations. Yet increasingly, diners are asking culinary professionals to make decisions that impact their health, the environment, and ultimately, our collective food future. The International Food Information Council’s 2018 Food & Health Survey reported that six in 10 consumers say it is important that the food they purchase or consume is produced sustainably. From straw bans to technological enhancements, here are some of the innovative ways foodservice operations manage their waste streams.
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Topics: Farm Promise
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Meat processors can help boost foodservice pork sales by supplying operators with selections that have the claims that are most important to consumer, while providing merchandising guidance to their customers.
Topics: Cutters
According to the National Restaurant Association’s What’s Hot Culinary Forecast, new cuts of meat are a top trend for 2019.
Topics: Cutters
“New cuts of meat” has been topping menu trend lists for the past couple of years, driven both by consumers’ continued interest in something new, and the natural evolution of pushing culinary boundaries.
In 2019, this will continue to be an important initiative for chefs. Looking at cuts that go beyond chops and ribs not only helps differentiate a restaurant brand and menu, it’s a hallmark of the modern steakhouse, showcasing culinary skill and ingenuity. And today’s consumer appreciates twists on beloved and trusted menu items, proving that innovation around comfort is a winning strategy.
Topics: Flavor Trends
Chefs are discovering a whole world of incredible sauces that lend well to premium pork cuts and appeal to the curious diner.
Topics: Flavor Trends
