Local food still a top trend for chefs
According to The National Restaurant Association's annual survey of chefs, local sourcing is the trend that's grown the most over the last decade, while environmental sustainability is likely to grow the most over the next decade. Other top menu trends for the next year include fast-casual concepts, minimally processed food and sustainable seafood. Read more at The Packer...
Panera wants you to eat more plants
It announced plans earlier this year to remove artificial ingredients from its foods, but Panera is also picking up on another big consumer trend--plant protein. The chain has added items like edamame and organic quinoa to its ingredient pantry and recognized this demand from customers in a recent press release. Read more at Fortune...
Exo launches new line of savory cricket bars
Following up its line of sweet bars, the cricket protein company has plans for three flavors of savory bars this year: Barbecue, Mango Curry and Mediterranean. Read more at Bakery and Snacks...
Why supermarkets' love of use-by dates leads to food waste
"Both use-by and best-before dates have been endowed with an authority and a legitimacy that they do not deserve, and allow food manufacturers and supermarkets to play around with the concepts of freshness and safety," writes Joanna Blythman. Read more at The Guardian...
Food scientist Kantha Shelke explains how a mix of flavor compounds create the taste and aroma of a pumpkin spice latte. Read more at IFT...
