Dairy products have been among the toughest items to replicate using plant protein. While a new faux meat seems to be introduced daily, developing a realistic ice cream or cheese has been a difficult pursuit. But Eclipse Foods says its cracked the code on making ice cream that’s replicates and is creamier than the dairyRead more about Will this be the “Impossible Burger” of ice cream and cheese?[…]
Chef Dominique Ansel, inventor of NYC’s famous Cronut® (yes, the product is trademarked!) says imitators should be ashamed about copying his idea. But in a recent article he also encourages other creative chefs to start legally protecting their ideas. Ready to expand his expand his empire, Ansel is off to London to open another bistroRead more about Cronuts® inventor says keep away from his pastry![…]
Vending machines, once the venue for sugary snacks and drinks, Farmer’s Fridge has upgraded the technology to offer wholesome fresh foods that range from hot soups to avocado toast. Farmer’s Fridge is expanding rapidly from its Chicago base and now found in airports, corporate centers, city halls and elsewhere. The goal is provide a freshRead more about Robots are coming: Healthy food in Farmer’s Fridge[…]
Doing more with less is the motto for most restaurants. So, in about 90 seconds, here are appetizers, chicken-‘n-waffles and pizza being created with one ball of biscuit dough. Oh, wait… and biscuits, of course. Pillsbury and Reinhart partnered up to develop several ideas with a food cost of around $2 each that go forRead more about One biscuit dough, many profitable menu items[…]
New York’s Nami Nori is creating a buzz with its Temaki dishes that open up a sushi roll into a taco like form (along with a few sauce twists). All for a modest priced compared to many sushi places. Are varieties of Temaki the next custom burrito trend?
As plastic straws become more scarce due to their environmental risks, Berry Global has launched a strawless cold drink lid for easy drinking. Disposable coffee lids have had closeable drink flaps for years. But now the “flap” is becoming a thing with cold drink cups, too.
Battling for customer loyalty while meeting rising costs motivated a four-unit restaurant group to launch a quickly popular subscription service similar to a gym membership. For $99 bucks per month, a patron can choose one regular menu item daily at any of the four restaurants operated by the Republic Group based in the Twin CitiesRead more about Building repeat business with restaurant “subscriptions”[…]
Planteer’s IncrEDIBLE Spoons that can be eaten after use was one of three innovative products honored during the recent Fancy Food Show in San Francisco. The spoons are made from various grains and millet, a grass seed grown in dry regions that is used in cereals and other foods. The founders’ aim is to competeRead more about First edible spoon honored for helping reduce plastic[…]
Through the magic of the Internet, Yelp reviewers have crowned a San Diego food truck that serves falafels, hummus and other Middle Eastern delights as the country’s best place to eat. Shawarma Guys has operated less than a year, but has consistently earned 5-Star Yelp ratings that zoomed the food truck to the top ofRead more about Country’s best place to eat is a food truck, says Yelp[…]
While many restaurants struggle to make DoorDash, UberEats and other delivery services a profitable venture, at least company says the answer is in electric scooters. Scooter maker OjO is focusing on food and package delivery as an ideal solution to lower costs and help the environment in its test markets of Dallas, Austin and Memphis.Read more about Will electric scooters raise profitability of food delivery?[…]