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The growing appetite for alcohol-free beverages is creating challenges and opportunities for beverage directors, sommeliers and other hospitality professionals when it comes to making sure bars and restaurants offer something for everyone.
Many of the issues that mattered most to chefs and other culinary professionals this past year will continue to shape the culinary industry in 2023, according to faculty members at the Culinary Institute of America.
In the quest to offer more meatless options, some restaurants are producing proprietary plant-based proteins, which allows them to tweak recipes to suit customers’ palates and values, and can offer more control when it comes to costs and product availability.
Chefs discussed how to shape a culinary future that celebrates Black foodways at the Culinary Institute of America's Worlds of Flavor conference.
As the plant-based category evolves, food manufacturers and foodservice operators would do well to keep in mind their customers who are craving plant-based foods that emphasize plants, rather than attempt to replicate the experience of eating meat.
Concerns about personal health and climate change are key drivers for consumers to choose plant-based food and beverage options, according to Datassential's “2022 Plant-Forward Opportunity” report.
Chef and PLNT Burger founder Spike Mendelsohn spoke about the versatility of mushrooms for creating craveable, plant-forward dishes during the Global Plant-Forward Culinary Summit at the Culinary Institute of America.
A panel of experts discussed what is driving the call for a more sustainable food system and how restaurants can be a part of it during SmartBrief’s virtual SmartSummit, “The Future of Food: The Role of Restaurants in Creating a Sustainable Food System.”
A new online master's program from the Culinary Institute of America aims to give current and future chefs and food industry leaders the tools to make positive changes in our food systems. The CIA's Cathy Jörin discusses the ideal candidate for the master’s in sustainable food systems and how a panel of sustainability leaders are helping to shape the curriculum.
Many consumers sought out wine subscriptions during pandemic lockdowns, and continue to find value in curated wine delivery services.
Chefs took the stage at The Culinary Institute of America’s 23rd annual Worlds of Flavor conference to talk about how global influences and local communities are shaping the future of dining.
Amber Spiegel of SweetAmbs talks about the inspiration behind her beautiful bakes and how her education at The Culinary Institute of America helped turn her passion for pastry decoration into a career.
The pandemic has created struggles, opportunities in the restaurant world.
Finding ways to cater to customers’ plant-forward tastes and innovate with new dishes and practices that benefit the environment and boost the bottom line will be key to the next chapter of the plant-forward movement, a panel of chefs said.
Restaurant chains including Burger King, Taco Bell and Shake Shack unveiled new formats for the pandemic era.
New technologies and the resilient spirit at the heart of the foodservice industry will help restaurants bounce back, The National Restaurant Association’s Tom Bené said during a virtual conference session.
This week, readers were interested in Mondelez cutting 25% of its products and Americans loving fluffy Japanese milk bread.
Readers were interested in stories about a product rebrand from Quaker Oats and a cashierless Walmart store.
Using familiar ingredients, rather than processed meat alternatives, can help restaurants appeal to vegans, meat-eaters and everyone in between, researchers and chefs said during The Culinary Institute of America’s Global Plant-Forward Culinary Summit.
Offering options that appeal to meat-eaters is key to the success of the growing plant-based category, because it reflects the way that most people eat today.
Foodservice companies such as Sodexo and Aramark are making more menu items out of plants.
Food industry experts at the Menus of Change conference discussed the important role biodiversity plays in the future of food and what chefs and food companies can do to promote a more diverse range of foods.
Chefs, food companies and foodservice operators are continuing to nudge consumer food choices in a more healthful, sustainable direction, according to the 7th Menus of Change Annual Report.
Consumers are gravitating toward hard-to-find and premium spirits.
![Q&A: Fusion dishes are a versatile way to put global flavors on the menu [Image: plate of dumplings with dipping sauce]](https://corp.smartbrief.com/wp-content/uploads/2019/05/Chef_One_2_001.jpg)
Global flavors are in demand, and fusion dishes can empower any restaurant concept to highlight international influences.
PepsiCo, Nestle and Chipotle are among the latest big food companies to partner with promising startups in accelerators.
Beverage producers are boosting investments in the cannabis industry -- find out what's ahead.
More consumers are skipping alcohol -- find out how it's affecting bar bills.
Chocolate makers came together with sweet treats and stories of sustainable sourcing at The Big Chocolate Show.
It's up to chefs to shape the future of food by using flavor to drive diners toward healthy and sustainable diets, author Michael Ruhlman said at the Culinary Institute of America's Menus of Change conference.
As Americans increasingly seek out meals that are made without meat or use it in a supporting role to plant products, it’s important for foodservice operators to understand how to market these dishes in a way that resonates with consumers.
Bush’s Best Foodservice Marketing Manager Ben Carpenter and chef Jorge Cespedes discuss strategies for building flavorful, plant-forward dishes and why beans are a key building block to the menu of the future.
Top 10: Bourdain's passing, IHOP’s name, Sabra's hummus
Plant-based meals are gaining popularity with mainstream diners, driving a need for foodservice operators to offer crowd-pleasing dishes that put plants front and center.
Jones Dairy Farm President Philip Jones discusses how chefs can offer a fresh take on classic favorites for dishes that appeal to both adventurous eaters and diners craving comfort food classics.
The founder of high-end tequila brand Clase Azul shares his life's lessons.
CIA adjunct professor and Latin Summit committee member Nelson Millan gives an overview of the sights, tastes and sounds of the Culinary Institute of America's third annual Latin Cuisine Summit, featuring the cuisine of the Caribbean.
In this interview, Philip Jones, president of Jones Dairy Farm, discusses the importance of quality ingredients and what makes a winning breakfast dish.
The CIA's Center for Foods of the Americas will explore the culinary traditions of Cuba, the Dominican Republic and Puerto Rico next month at its second annual Latin Cuisine Summit, Arriba el Caribe!
Started by a chef with a mission to create a sustainable, plant-based alternative to tuna, Ocean Hugger Foods is preparing to add two new items to its lineup of plant-based seafood products.
The American diet is slowly shifting as consumers make an effort to eat more plants, and shoppers are on the lookout for products and solutions that make it easier and more delicious to work more fruits and vegetables into their diet.
Presenters at the 2017 Menus of Change conference agreed: For real change to occur in the food industry, taste is paramount.