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TIMELY TRENDS FOR HEALTHY HOSPITALS

SEASONAL PRODUCE CHECKLIST: SEPTEMBER RSS Broccolini® Baby Broccoli RSS Mexican Street-Style Corn RSS Chunky Guacamole Cups RSS Carrots RSS Peeled...

TIMELY TRENDS FOR THE BEAT THE HEAT

SEASONAL PRODUCE CHECKLIST RSS Bistro Butter Blend RSS Heart-Y Slaw RSS Pineapple Chunks RSS Shredded Cabbage RSS Lemonade RSS Margarita...

SLAW BREAKS OUT: CRISP, BRIGHT, BOLD

GLOBAL SLAWS: The perfect example of how a humble, familiar format can be reinvented to feel modern, global, and craveable....

GLOBAL PANCAKES

INTERNATIONAL PANCAKES: GLOBAL, SWEET, & SAVORY Diners want adventure, but they want it wrapped in something familiar—and pancakes are the...

JUST LIKE GRANDMA USED TO MAKE

NONNA-STALGIA: “Made by hand” cooking signals craft and care. Grandma‑inspired” foods are trending because they hit a cultural sweet spot:...

FIBERMAXXING

BEYOND PROTEIN:THE MENU HACK BOOSTING RESTAURANT MARGINS Fiber‑forward menus become this summer’s most profitable pivot. Driven by TikTok, wellness creators,...

THE HOT LIST: SUMMER 2026

World Cup promotions Salty beverages Wraps 2.0 Tacomakase Grapefruit Fire-kissed everything Herb-forward salads Acid-driven bright flavors Vegetable “snow” High protein...

TIMELY TRENDS FOR FOURTH OF JULY

SEASONAL PRODUCE CHECKLIST RSS Authentic Chunky Guacamole RSS Sliced Red Onions RSS Bistro Butter Blend RSS Deli Leaf RSS Trimmed...

Protein Meets Produce

High‑protein eating shows up in a lot of today’s most talked‑about nutrition approaches, from low‑carb and paleo‑style plans to balanced...

TIMELY TRENDS FOR FATHER’S DAY

SEASONAL PRODUCE CHECKLIST RSS Deli Leaf RSS Broccolini® Baby Broccoli RSS Authentic Chunky Guacamole RSS Avocado Halves RSS Brussels Bites®...

THE HOT LIST: SPRING 2026

Deeper comfort food Swicy, swangy, swavory Cactus water Powerhouse proteins Charred brassicas Black lime Biome-boosting fare Fibermaxxing Mini cocktails Newstalgia...

CABBAGE CORE

THE NEW “IT” VEGETABLE: It’s popularity is driven by cost pressures, fiber‑forward eating, and a chef‑led rediscovery of just how...