Trends and Insights

What’s on your plate? For a growing number of consumers, it’s not meat.

People around the world are choosing to eat less meat and incorporating more plant-based foods into their diets. Learn what’s behind this trend, and how to make it work in your operation.
 

Food allergies are becoming more prevalent, affecting hundreds of millions of people around the world every year. In this issue, we examine the problem and share tips and strategies for keeping customers safe.

The demand for healthful food is growing, but the trend has evolved. Find out how it’s changed and how you can easily respond.

People eat with their eyes, so give them something to feast on. Use these 20 easy tips to make your plates sensational. 
 

The trend is clear. Patrons prefer minimally processed foods with fewer additives. So serve them more!

Regional Mexican dishes are all the buzz. Find out what fits with your menu and dial up customer excitement. 
 

Plant-forward is going liquid! Use fruits and vegetables in juices, teas, and more. It’s delicious and healthful. 

Offering specialty coffees in the office increases employee productivity and satisfaction. Find out how a strong coffee program can benefit your business. 

Produce-based cooking is fast gaining popularity. Get in on the trend, and find new ways to deliver extra flavor and craveability from plant-based recipes. 

Why throw out useable produce? Learn how to maximize the yield from every vegetable you cut. It speaks to sustainability and makes for more flavor. 

Plant proteins are challenging meat’s standing. Nuts, seeds, soy, grains and lentils are among the alternatives that pique consumer interest. Learn how to adapt to the trend and make it your friend.