Midwest Produce Markets Reflect Trends
Des Moines, St. Louis and Kansas City present demographic changes that favor more consumption. The Des Moines, St. Louis and Kansas City region represents a… Read More
vegetarian
Five QSR Menu Trends: More Fresh Produce
Evolving tastes pave way for plant-based offerings, all-day availability, ethnic flavors and variety. Vegetables, specifically onions, were an integral ingredient on the hamburgers served at… Read More
Organic Produce Rising On Foodservice Menus
The category still has plenty of room before it rivals retail sales. Organics are growing like gangbusters at retail. In fact, register rings of organics… Read More
Killer Salad
Originally printed in the October 2018 issue of Produce Business. On the day I started writing this column, two things happened in my life. As… Read More
Plant-Based Versus Plant-Forward Menus: Is There A Difference?
I have often written in this column that our words matter. How we talk about our businesses and our products matter. Many in the foodservice… Read More
Chefs Embrace Veg-Centric Cuisine
Customer demand ensures meat shares space on the plate Vegan. Vegetarian. Raw. Paleo. Omnivore. It’s easy to dismiss these dietary labels as just more noise… Read More
Mushrooms: Still Growing After All This Time
This healthy alternative is cropping up in new food-centric places. After all these years mushroom sales are still increasing. These tasty but healthy morsels are… Read More
Restaurants Innovate With New Lettuce Varieties and Uses
Consumption data suggest lettuce is on the decline. Leaf and Romaine dropped in 2014 compared to the previous five years, according to the USDA. Still,… Read More