Sysco introduced nine innovative concepts through its Cutting Edge Solutions platform. These new and differentiated products are available exclusively from Sysco and provide foodservice operators with unique menu offerings, innovative meal solutions and environmentally friendly cleaning and beverage products.
Comax is releasing its Greetings From The Tropics Collection in six flavors: Coconut, Guava, Mango, Papaya, Passionfruit, and Pineapple. These tropical temptations are made to be natural, water-soluble, liquid, non-GMO, and allergen-free. This versatile tropical flavor range can be used in a variety of applications including non-alcoholic and alcoholic beverages, baked goods and confections, savory sauces, and entrees as well as dairy and plant-based products.
The younger demographics continue to explore multicultural flavors with a current cultural affinity for Asian flavors, while the popularity of raw cookie dough remains prevalent.
November 26, 2019
Comax Flavors, Melville, N.Y., introduced the 2020 Flavor Trends report, divided into four unique flavor collections.
As global economic factors, political implications and labor concerns gain steam, consumer behaviors are impacted and their sensibilities are more attuned to the value equation for dining occasions.
November 25, 2019
Everything’s connected. That’s the central theme that emerged from a report published by Technomic, Chicago.
Consumers say that more than half of their dessert occasions are impulse-based.
October 3, 2019
Dessert is a dining mainstay, with 41% of consumers eating dessert after a meal at least once a week, according to “2019 Dessert Consumer Trend Report,” produced by Technomic, Chicago.
This year’s report points to continued efforts in public health, the environment and the business of food.
June 20, 2019
Chefs, food companies and foodservice operators are continuing to nudge consumer food choices in a more healthful, sustainable direction, according to the “7th Menus of Change Annual Report,” released by the Culinary Institute of America, Hyde Park, N.Y., and Harvard T.H. Chan School of Public Health—Department of Nutrition, Boston, Mass.
44% of consumers who often eat pork say it’s important they eat pork that came from animals treated humanely.
February 11, 2019
The “2019 Center of the Plate: Beef and Pork Consumer Trend Report,” produced by Technomic, Chicago, explores how the rise of popularity in alternative proteins and the transparency of animal treatment are affecting consumers’ preferences.
In order to keep up in foodservice, it’s important to always be forward-thinking.
January 18, 2019
From functional menu items to eco-friendly packaging, Technomic, Chicago, outlines a broader view of foodservice trends with regards to restaurant menus, service strategies and best practices in 2019.