Crickets, anyone? Up-and-coming alternative proteins to add to your menu

A look at the new alternative proteins you can expect to see more often on restaurant menus By Kavita Sabharwal What protein means to consumers has changed dramatically over the past few decades. Restaurants have gone from offering only the basics (chicken, steak or pork chops) and maybe if they were lucky, one or two seafood […]

IFT 2017 Report: Ingredients for cutting edge menus

Top trends straight from the world’s largest food science expo By Rob Bianchin From innovative fermented foods to algae and ancient grains, this year’s Institute of Food Technologists (IFT) Food Expo showcased the latest and greatest from around the globe. Here are the top emerging trends for the foodservice and restaurant industry: Algae as a […]