How to Cater to Your Keto Customers

In response to demand, U.S. restaurants create ketogenic-friendly menus.

If you’re looking for information on how to make your restaurant keto-friendly, you’ve come to the right place. Whether you own a catering service, fast-casual restaurant, pizza shop, bakery, food truck, hotel, or fine dining establishment, the popularity of ketogenic diets is soaring – and so is demand for menus that cater to the keto community.

Read on and help promote your business by learning all you can about keto-friendly foods and beverages, what is allowed and not allowed on the meal plan, and what menu choices will serve the needs of your keto customers.

The fact is that for most people, keto is more than just a diet; it is a lifestyle. And given the limited number of appropriate eating-out accommodations currently available, your restaurant can become the service they rely on, which will have a positive impact on your brand reputation and hopefully pave the way for a loyal, returning customer base. Moreover, since the majority of today’s diners do their food research online, you can further cash in on this opportunity by posting keto-friendly tips and menu selections on your website or Facebook page.

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What Is Adaptogen – Facts, Guides and Recipes

Adaptogenic ingredients now trending in the food-and-beverage industry.

Adaptogen Guide for Foodservice Pros

Hungry for food-and-beverage industry news? Then adapt yourself – and your restaurant menus – to the following ingredients and latest buzz words in the biz. If you haven’t yet heard of amla, ashwagandha, ginseng, maca, maitake, holy basil, and cordyceps, it’s time to evolve and learn all you can about adaptogens and adaptogenic herbs.

They may be new to the U.S. market, but adaptogens are actually ancient herbs and roots that – as their name suggests – help the body ‘adapt’ to a wide range of stressors and events. Used for millennium in Ayurveda healing and in traditional Chinese medicine, adaptogens are now being infused into coffees, teas, juices, power bars, chocolate bars, chewing gum, gummy bears, granola, soups, salad dressings, and even burgers. Available as powders, liquid extracts, or consumed raw as part of a meal, today’s wellness-seeking consumers are gobbling up the goods and chefs, restaurant owners, and suppliers are updating their ingredient lists to include these super-herbs.

Adaptogen Benefits

So, what exactly do adaptogens offer your customers? The number one purported benefit of the revitalizing plants is stress relief, followed by a large serving of adaptogen benefits that include: helping regulate emotional states and hormonal responses, restoring homeostasis (overall balance), facilitating sleep, improving brain function, supporting fertility, boosting immunity, enhancing endurance, and more. In a nutshell, adaptogenics are a natural means of helping the body cope with any number of physical, chemical, biological, emotional, and environmental stressors. And for a consumer base that is thirsting for products that help them calm down, perk up, and achieve optimum health and happiness, adding adaptogens to your restaurant’s menu may be the perfect recipe for modern-day business success.

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Bold Ingredients for Daring Consumers

New ingredients give customers a 'wow' eating-out experience.

The name of the foodservice game is always innovation. Now, more than ever before, consumers are clamoring for new ingredients, unusual food pairings, bold and exotic tastes from around the world, eye-catching dishes, presentation with a flair, and anything that offers them a ‘wow’ eating-out experience. The very concept of ‘the adventurous consumer’ is where it’s at, so let’s find out how your restaurant, catering service, bar, bakery, food truck, pizza shop, ice cream parlor, or fast-food joint can spice things up and deliver what daring diners are seeking.

In the quest for exciting and novel food experiences, the rule of thumb in the food-and-beverage industry is: The bolder, the better. So, what pioneering ingredients are you offering your customers? What pièce de résistance can your chefs conjure up to ensure that what you are serving is a game-changer? To help stir your culinary creative juices – and boost your biz – here is a generous serving of menu ideas from around the world.

Globe-Trotting Consumers Seek International Flavors

International foods are most definitely on current menus. Thanks to the Internet and sites like Instagram and Pinterest, customers are aware of what’s being served around the globe and they are ravenous for a piece of the action. Furthermore, Global Data surveys reveal that millennials (today’s largest dining-out demographic) view eating as a means of exploring the world, and Innova Market Insights’ director of innovation, Lu Ann Williams, adds: “Food is now entertainment, in and out of the home. Nowadays, you can experience eating like Marco Polo along the spice route in a London restaurant, try tasting menus, or have anything you want be delivered at home.”

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New in Ice Cream – The Full Scoop

Get the scoop on trending ice creams and far-out flavors to add to your menu.

Ice cream is once again making food industry headlines, with old flavors being reinvented and an entire menu of new dairy-free, fat-free, and low-cal options generating excitement – as well as controversy. On the table are questions such as: Are the so-called healthier alternatives really better for you? Can you trust what you read on the label? And how can you update your foodservice menu to meet demands for fabulous, far-out ice cream flavors served in unusual cones or new-fangled dishes?

As foodservice pros, it’s critical that you follow industry trends to know what’s hot and what’s not in the food-and-beverage landscape. This guide to what’s new in ice cream was specifically designed to give you the full scoop on what manufacturers are delivering and how consumers’ taste buds are responding in the land of frozen desserts. So let’s take a peek inside the freezer to see what the 2019 world of ice cream has in store.

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Clean Label Do’s and Don’ts

Clean Label a Food Industry Standard

Clean Label a Food Industry Standard

Attention Foodservice Pros: Clean label is here to stay! If you thought it might be a passing phenomenon, fad, or trend in the food industry, it’s time to get with the times because clean label is no longer the exception but the expectation. Consumers are demanding that you provide them with transparency, authenticity, and sustainability – and they are willing to pay top dollar to restaurants, catering services, and manufacturers that respond to their demands. According to the clean-label strategy experts at Food Insider Journal and Vitafoods Insights, the latest stats in the nutrition space reveal that a whopping 73% of consumers are willing to pay more for foods and beverages made with ingredients they recognize and trust and that do not contain undesirable ingredients. (What constitutes ‘undesirable’? Hang onto your chef’s hats — that answer coming shortly…) Forty percent also said they would switch from their current brand to another if it offered more transparency.

2019 Consumers Want to Know

What does all this really mean? Put simply, it means that health-conscious consumers want to know what they are putting into their bodies. This accounts for the ever-expanding list of foods and beverages they deem acceptable – and what’s on the menu these days are ingredients that are dairy-free, gluten-free, fat-free, preservative-free, sugar-free, nut-free, alcohol-free, non-GMO, organic, all natural, and minimally processed. They also have a preference for vegetarian, keto, and paleo-friendly diets, plant-based sources of protein, authentic foods, ‘kitchen-cupboard’ ingredients, and ingredient sourcing. Translation: Consumers want to know where their food comes from!

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Collagen Infused Foods and Beverages

Consumers are eating up collagen-infused foods and beverages.

Trending: Collagen Infused Foods and Beverages

Edible beauty is on the rise, and it is making its food industry appearance in the form of collagen. Already being hailed by Trendspotter as a bona fide 2019 trend, what is the collagen craze all about? If you are like most people, in or out of the foodservice business, you are likely hungry for answers to questions such as: What is collagen anyway? Can you actually eat and drink it? What’s the difference between collagen supplements and collagen-containing foods? And, given that collagen, aka ‘edible beauty,’ is supposed to enhance appearance and promote healthy-looking skin, does ingesting collagen actually work?

The Scoop on Ingestible Collagen

If your chef’s tray is loaded with unanswered questions about collagen-infused foods and beverages, get ready for a diverse menu of answers that may or may not quench your thirst or satisfy your palate. As with many new trends in the foodservice industry, the jury is still out on the pros and cons of collagen edibles. The good news is that there are a growing number of products to consider, and an equally large number of expert opinions to chew on. So, let’s take a closer look at trending collagen so that you can make an informed decision about adding them to your recipes, dishes and restaurant menus.

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How Pea Protein Is Capturing The Food Market

Pea protein recipes make their restaurant menu debut.

Pea Protein Presence on the Rise

Why are pea proteins showing up in more products, recipes, and restaurant menus? If you are a savvy foodservice professional striving to stay on top of your game by keeping up with the latest trends in the industry, this guide to pea proteins is exactly the recipe you’ve been looking for!

Why Pea Proteins are Trending

The facts are in: Pea proteins are rapidly gaining popularity as consumers are hungry for plant-based alternatives to meat and dairy, as well as healthier food choices. Adding to their assets is the fact that pea proteins are naturally free of gluten, nuts, and wheat, making them the perfect pick for consumers with celiac disease and food allergies. Increasingly found in a variety of food products, from protein powders to veggie burgers to milk, pea proteins are easy on the digestive system and taste good to boot!

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Ramp Up Your 2019 Beverage Menu With These New And Exciting Beverages

Last updated on July 11th, 2019

Innovative and functional 2019 beverages are in demand

Beverage Trends 2019

What beverages will consumers be drinking this year? If you are a foodservice professional looking to ramp up your 2019 beverage menu, here are some of the latest food-and-drink trends to follow.

Exciting, New Drinks in Demand

According to the experts, there has never been a more exciting time to be in the beverage industry. As beverages are fitting into consumers’ lives in more areas than ever before, innovation is on the rise in every segment of the market. Fresh, exciting, new drinks are in demand, driven by increased consumer interest in convenient, functional, healthy, nootropic (brain-boosting) drinks; non-alcoholic, gourmet, sour, and fruity drinks; as well as new hot and cold brew options. This coupled with innovations in the water industry make the beverage industry a force to be reckoned with. Moreover, expect to see a direct parallel between 2019 beverage selections and food industry trends, which are playing a role in what consumers are drinking.

Beverages with a Benefit

Demand for functional beverages are on the rise, with consumers thirsty for drinks that not only quench their thirst, but which offer some kind of health advantage as well. According to the research firm Mintel, this includes probiotic drinks that are good for your gut and that feature ‘superfood’ ingredients such as kava, maca, and mushrooms, as well as low-alcoholic and non-alcoholic drinks; drinks with anti-flammatory properties; and ‘adaptogenic’ beverages containing health-boosting herbs, such as medicinal mushrooms. These are increasingly found in drinks, teas, powders, and tinctures.

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Edible Insects Making Their Way To A Restaurant Near You

Discover how adding trending edible insects to recipes is a nutritional win-win.

Foodservice Guide to Edible Insects

If the thought of eating bugs bugs you, your palate may not be ready to stomach what’s coming next in the United States food industry. A longtime staple in other parts of the world (in 2013, for example, the United Nations published a report indicating that two billion people worldwide include bugs as part of their diet), edible insect varieties have only recently made their Western debut, and the question on everyone’s mind is: Are bugs coming to a restaurant near you?

The Edible Bug Phenomenon

As a foodservice professional trying to make it in a competitive business milieu, (attention caterers, restaurant owners, bakers, food truck operators, and party planners), staying abreast of current food-and-beverage news is vital. So, grab your oven mitts, hold onto your chef’s hats, prepare your frying pans and spatulas, and get ready to sink your teeth into the following edible bug phenomenon.

History of Eating Insects (Entomophagy)

Let’s start with a brief history lesson: The practice of eating insects, or entomophagy, isn’t a new concept in over 100 countries that are already consuming insect-infused snacks and dishes. Moreover, in many parts of the world, eating bugs is considered a delicacy. Ancient Greeks had no qualms about eating six-legged critters, and both Aboriginals and Australians have been consuming insects for millennia.

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How To Add Trending New Sea Vegetables and Edible Seaweeds To Your 2019 Menu

Last updated on March 27th, 2019

Sea vegetables and edible seaweeds make their menu debut

Seaweed Consumption on the Rise

If you run a foodservice business and want to know what’s trending in the industry and what is expected to increasingly appear on 2019 restaurant menus everywhere, it’s time to learn all about the seaweed, aka sea vegetables. Recent Nation’s Restaurant News headlines reveal that seaweed is experiencing a tide of popularity, while James Griffen, an associate professor at Johnson & Wales University, reports that consumption of seaweed is growing 7% annually in the United States – and for good reason. Bursting with a rich array of nutrients and associated with multiple scientifically proven health benefits, the growing appetite for sea vegetables such as nori, kombu, and wakame is not expected to wane anytime soon.

What are Sea Vegetables?

So, what exactly are sea vegetables and how can you add seaweeds to your recipes and menus? Neither plant nor animal, sea vegetables are classified under a group known as algae. Also referred to as edible seaweed, they grow in marine salt waters as well as fresh water lakes and seas and are commonly found on coral reefs or in rocky landscapes. While relatively new to the Western palate, seaweed varieties have been a staple of Japanese diets for millennium. Remarkably, while some types of sea vegetables require soaking for 5-10 minutes before adding them to your recipes or dishes, most require no cooking or sautéeing whatsoever. Due to growing demand, while once available only in specialty shops and health food stores, you can now increasingly find seaweed varieties in local supermarkets and grocery stores as well.

Types of Edible Seaweed

Seaweeds are categorized into three main groups, based on color:

  • Green Seaweed: Rich in chlorophyll; found in dark leafy greens and other green vegetables
  • Red Seaweed: Especially high in carotenoids; known to have anti-inflammatory properties
  • Brown Seaweed: Formidable source of iodine; popularly referred to as ‘kelp’

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