Ah, November how we love thee. It’s time to look forward to foodservice trends for 2014, thanks to US giant Technomic who is a leading foodservice research and consulting firm.
There’s always one that causes us to crinkle our noses and think ‘what the…?’ but the rest are more gradual evolutions: What is your favourite on the list? Our comments on each are below in italics. (more…)
Practically speaking, “pulling” meat, whether it’s pork or beef, is the act of separating a slow-cooked meat from its bone and along its well-cooked grain into thin strips, resulting in perfectly and naturally juicy, shredded meat. The separation involves two forks, some patience and a little arm strength (more for endurance than brute strength). So, what made it the most popular thing since sliced bread? Or should I say WITH sliced bread?… (more…)
The food hipster dollar is mighty lucrative for foodservice!
I mean we’re talking about a consumer group that to a considerable degree, socially defines themselves by the types of food and ingredients they eat…and of course, the more public the consumption of these foods (or the prettier they look on instagram), the better! (more…)