Eggnog season has arrived, and with Christmas right around the corner, now is the perfect time to update your restaurant’s eggnog menu. The beloved winter drink is not only a holiday tradition – it is in high consumer demand. So, grab a glass and let’s set out to learn how to serve the best cup of eggnog in town!
Pumpkin season has arrived – and that’s great news if you work in foodservice. According to the experts, there is an allure to short windows of consumer enjoyment, with seasonal dishes experiencing a 26% increase in orders. In the words of trendologist Kara Nielsen: “Seasonality is one food trend you can put your money behind.”
Welcome to the wonderful world of Einkorn – said to be the very first form of cultivated wheat in the history of mankind! Dubbed the ‘great-grandfather’ of the world of wheat, einkorn can be traced back tens of thousands of years to around 7500 BC during the Paleolithic Era when archeological finds indicate that it was grown in the fertile areas of the Tigris-Euphrates region.
Pronounced free-kah and sometimes called ‘farik,’ freekeh is one grain that is truly ancient. It has been a staple in Middle Eastern diets since the earliest of times, but like with many of the other heirloom grains and seeds we have been visiting in our series, freekeh has recently surged in the Western world, where it has smitten chefs and consumers alike.
Celery juice is in the spotlight, in the limelight, and stealing the show from myriads of other natural products on the market. While creating a sea of controversy regarding its proposed healing properties and assets, there is no doubt about it: Celery juice hype has captivated the beverage industry, and more importantly for foodservice providers, it has caught the attention of consumers.
This comprehensive Guide to Ghee is designed to give foodservice professionals the full 411 on ghee – the cooking fat which has been gaining traction in the food industry as a flavorful and more stable alternative to butter. While some are calling it ‘the new butter,’ ghee actually boasts a long history in both the culinary and medicinal worlds.
If you work in the restaurant or catering business, you’ve already heard the buzz about trending fruit powders and vegetable powders and how manufacturers are adding them to products to cater to a health-conscious public. Likewise, a growing number of chefs have become aware of the practical advantages of using dehydrated vs. fresh produce and are adding them to recipes to meet demands from consumers hungry for more nutritious and natural foods and drinks.
Welcome to the World of Pinole, aka pinol or pinolillo, the ancient grain from the Aztec era that is experiencing a resurgence in the food industry today. Made from a blend of purple corn maize (the predecessor to modern corn) and raw cacao, the ingredients are slow roasted together and then ground to form a powder (in yesteryear, they were hand-ground by stone).
Tempeh is not only tempting… Tempeh is in demand! The ancient ingredient, which has long been a staple in traditional Indonesian cuisine, is no longer favored by vegans only, nor is it relegated to niche health food stores or to the ‘healthy’ aisle.
Welcome to the Buckwheat Guide for Foodservice Professionals and to the latest addition in our ongoing series on Trending Ancient Grains and Seeds. As we have seen, ‘ancient’ has been experiencing a rebirth in the food industry, breathing life into foods that have been in existence for thousands of years but are now returning to the spotlight.