The Boise Fry Company has always done things differently like making fries the star attraction with “hamburgers on the side.” Hey, the restaurant is based in Idaho, the Land of Potatoes… what did you expect? Now they’re adding cricket-based Cajun spice, rosemary, jalapeno and salt and vinegar as optional toppings. The new spices come fromRead more about Restaurant adds crickets for added French fry crunch… and other possibilities[…]
Have you ever dressed your kids in Garanimals… you know, match the elephant tagged shirt with the elephant tagged dress so you daughter heads to preschool with a matching outfit? Well, Araven has launched a line of storage containers using a similar concept so you know when last week’s cole slaw is about to turnRead more about Are these the “Garanimals” of food storage containers?[…]
Hormel recently introduced a fully cooked bacon that it says rivals the taste and texture of cooking raw bacon — but without the mess, long cooking times and 95 percent less grease! Well, there are a lot of pre-cooked bacons out there. Is this the one that finally eliminates the hassle of cooking bacon?
Rich’s has launched what it says is the first-of-its-kind plant-based cooking crème that performs like its dairy-based counterpart. Not only vegan, the crème avoids many allergens including gluten to provide an alternative base for soups, sauces, dressings, beverages and more.
Combine the goodness of brown rice with three times the antioxidants of blueberries… and welcome to Jasberry rice. Green Spot Foods, which developed the rice variety, is not shy in proclaiming it the world’s healthiest food. The rice also won a recent FABI award for its innovation — which includes supporting 2,500 Thailand farmers whoRead more about Jasberry Rice proclaims to be the world’s healthiest food. Sure, why not.[…]
There are two schools of thought when it comes to plant-based burgers: 1) they should taste as close to a real hamburger as possible; or 2) they fall into a separate taste category and shouldn’t be judged against the real thing. But either way, the burger should taste good… right? Well, this consumer taste testRead more about 13 plant-based burgers put to the test![…]
OK, it seems every John and Mary are coming out with a plant-based hamburger these days. But what about the really important stuff — like the cheese and bacon?! Enter the Nestlé “triple threat” coming in 2020. The world’s largest food company proclaims it’ll be the first to offer restaurant operators the complete package: SweetRead more about Finally, you can serve plant-based bacon and cheese burgers[…]
A group of British innovators have developed a process to convert lemon skins tossed out by bars and restaurants into drink coasters which can be recycled again. The result: less solid waste and use of paper-based coasters. The project is supported by Seedlip, maker of non-alcoholic “spirits”, London’s Lyaness Cocktail Bar and Green Lab, anRead more about Turn your old lemon skins into drink coasters, yep that’s a thing[…]
Tyson Foods says it will market its brand of plant-based vegan “shrimp” to restaurant operators next year as part of an investment deal with New Wave Foods, the upstart product manufacturer. The shrimp is made from algae and seaweed (among other ingredients) and closely resembles the taste, look and texture of actual shrimp, the companiesRead more about Chicken product giant Tyson bringing vegan shrimp to you in 2020[…]
West Hollywood’s Lowell Café is taking the farm-to-fork concept to a whole new level by adding a new herb — various marijuana selections — to its menu. Could this be the ideal restaurant concept? Smokin’ appetizers that induce a bigger appetite? A joint for joints? The latest pot of pot? The crowds seem to beRead more about First marijuana restaurant opens to budding success[…]