2020

Blossoming Botanicals

November 17, 2020 - As consumer tastes evolve and become more sophisticated, botanicals answer with a one-two punch: They’re both complex in flavor and functional.

Sweet Beyond Sugar

October 20, 2020 - The country’s collective sweet tooth is evolving and maturing as consumers seek out better-for-you options without giving up their favorite indulgences.

The Mighty Legume

September 11, 2020 - They’re on trend. They’re great for plant-based menuing. Rich in fiber and protein, colorful and full of appealing flavor and texture.

Fired Up Flavor

August 10, 2020 - The combination of summer weather and the pivot to outdoor dining has many restaurants firing up the grill.

Middle Eastern Eats

July 15, 2020 - Consumers are loving the craveable flavors of the Middle East and North Africa as more authentic elements of these regional cuisines emerge...

Crafted Condiments

June 16, 2020 - Artisanal sauces, sandwich spreads and relishes are popping up all over menus across foodservice segments. These creative condiments breathe new life into beloved classics.

Upcycled Cuisine

May 26th 2020 - The USDA estimates that restaurants shed $162 billion annually in food waste costs, and upcycling presents a unique answer to this challenge.

The Magic of Mushrooms

April 24, 2020 — In a world where plant-based menuing continues to soar, the appealing functional properties of fungi are ideal for creating satisfying, delicious vegetarian options!

Better with Age

March 16, 2020 — Time-tested food preservation techniques are taking on a modern spin as a way for chefs to unlock unique flavors.

Plant-Based Indulgence

February 17, 2020 — Chefs and manufacturers are proving once and for all that plant-based cuisine can be rich, decadent and mouthwateringly delicious.

Top 10 Trends 2020

January 3, 2020 — To kick things off, we’re sharing an overview of our key trends—curated from insights gathered by our team around the world