Plant-based diets are here to stay and variations include the new Pagen diet trend – a combination of Paleo and Vegan. To spice things up, bold global mashup flavors that are hot, sour and funky. Funky? Think fermented.
Our sales on this and other Asian veg are skyrocketing!
Vegetables, plant-based foods and ethnic cuisines are still rising in demand and popularity.
It’s that time of year. Fall flavors, holiday meals, seasonal menu changes, and entertaining family and friends.
To operators, interchanging cherry tomatoes with baby heirloom tomatoes can make the difference between a common commodity to a more profitable (and more popular?) LTO appetizer, salad, tapas, side dish or accompaniment to main dish entrees.
Let’s face it, eggplant is rather dull. But after roasting and a sprinkling of pomegranate arils –they become the life of the party and Fall menus.
No matter how you slice it, blueberries are commanding more and more of fresh fruit share-of-stomach (and share of fruit sales). And our Argentinian blueberry growers are going to make sure that trend continues.
ANTHOCYANINS are antioxidants found in rich blue, black and red colored fruits. The word comes from the Greek antho for “flower” and kyaneos for “dark blue” and is a specific type of flavonoid that are responsible for numerous health benefits.
While the origin of National Dessert Month is unknown, what we do know – fall is here and operators will be offering delicious, homey baked desserts made with fresh fruits.
Baby vegetables hit French cuisines in the 60’s for their novelty and then made their way to the retail scene in the mid 80’s. Today, bite-sized vegetables are widely showcased for their miniature size and flavor but also for a healthy snacking convenience.