Tag Archives: healthy
If you are looking for a way to boost restaurant profits, instead of thinking new foods, think: Tea, Glorious Tea! In addition to the fact that tea is the world’s second-most popular drink (next to water), and that tea represents a $10 billion industry in the U.S. alone and a $38.8 billion industry globally, specialty teas are the new cash bonanza.
From cakes, puddings, and parfaits to salads, entrées, and main courses, mason jar desserts and meals (aka food-in-a-jar) have become some of the hottest-selling items in the restaurant and catering service businesses. Taking the concept of canning jars to new and highly imaginative heights, professional chefs and bakers are jumping aboard the mason jar bandwagon, creating single-serving, portable, convenient, and highly Instagrammable servings of their customers’ favorite recipes.
The global oats and oatmeal markets are booming, with no signs of slowing down anytime soon. Boasting a plethora of delicious and nutritious benefits, hot oatmeal for breakfast is one of the hottest ticket items in today’s food industry, with all the major suppliers reporting unprecedented sales growth.
More than ever before, restaurants and consumer health can be said to go hand-in-hand. With the number of meals and snacks eaten outside the home versus those prepared at home on the rise, and with restaurant industry sales booming, restaurants’ role in the diets of the American public has never been so significant and more importantly — so influential.
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.
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.