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Rethinking Veal

These chefs, who are based in various geographic regions around the U.S., each bring unique cooking styles and global experience to the table. They share a love of cooking with this versatile ingredient as well as an excitement about introducing veal to a younger demographic by putting a modern twist on classic veal dishes.

Why Iced Tea Works on Menus Year-Round

Though many consider iced tea a warm-weather beverage, it’s actually evolving into a year-round favorite of consumers, who are wooed by factors like the drink’s health benefits—especially compared to carbonated soft drinks—and flavor, says Bill Bowron, chairman, president, and CEO of Red Diamond.

Regional Italian Spotlight: Trentino

In this series, we look more closely at lesser-known region of Italy in every issue. As consumers continue to clamor for authentic, regional foods from Italy, it pays to be in the know about lesser-known regional cuisines! Today, we travel to Northern Italy and to Trentino Alto Adige.

Why Restaurants Should Rethink Veal

It may be time for restaurants searching for a premium new addition to menus to reconsider a classic menu favorite—veal. With so many poultry and traditional beef dishes holding places of prominence on menus, chefs can differentiate by exploring this consistently tender and under-explored protein.

It’s Time for Global Barbecue

Consumers are no longer content to eat only foods that are familiar to them; instead, today’s diners are searching for taste adventures. This puts pressure on restaurants to find new ways to add variety to menus and to engage with global flavors.

Searching for Sweetness

More and more, consumers are looking for healthier food choices. Two major trends driven by this change include a desire to reduce sugar consumption and interest in natural and organic foods. In fact, NPD Group’s 2017 Eating Patterns in America study showed that for the first time, the number of people who check for sugar on nutritional labels surpassed those checking for calorie count.