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Snacking is here to stay! The lines between dayparts are blurring, and one reason may be that consumers’ eating habits have been shifting away from full-size meals to more frequent middle-of-the-day snacks. Smaller meals can capitalize on convenience and portability for on-the-go eaters while meeting consumer demand for snackable options that satiate. Join Chef David as he takes us on a Snacking Way of Life journey.

Creating a more sustainable food system requires awareness, cooperation and action across the supply chain. Farmers, chefs, retailers, restaurants and consumers are working together to combat unnecessary food waste through upcycling and creative use of byproducts. Join Chef Michael as he discusses the repurposing of food, eliminating food waste, and helping drive a positive impact on the planet.

Buckle up, because this trend is all about the total experience that food provides—flavor is just one delightful stop along the way. It’s about taking an artful approach to food, especially in the age of social media. Join Chef Scott as he takes you through our fourth featured trend focused on leveraging what consumers are craving to grow your signature brand.

Mindful eating is maintaining an in-the-moment awareness of the food and beverage you put into your body. It involves observing how the food makes you feel and the signals your body sends about taste, satisfaction, and fullness. Mindful eating requires you to simply acknowledge and accept rather than judge the feelings, thoughts, and bodily sensations you observe. It can extend to the process of buying, preparing, and serving your food as well as consuming it. Join Chef Smith as he shares his thoughts around this intriguing topic.

Chef Speranza discusses how to adapt to change and streamline operations to increase operational effectiveness, value added solutions, and speed scratch formats that address the challenges of labor shortages.

Plant-based foods are seeing increased demand from those who do not want to commit to a full vegan or even vegetarian lifestyle, but would rather pick and choose to suit their lifestyle, social life, or health conditions. Join Chef Michael Speranza as he takes a deeper look into this mega trend.

Plant-based cheese is gradually crossing over to the mainstream, and as the plant-based food category continues to gain popularity, the demand for dairy-alternative cheeses is also expected to witness notable growth in the upcoming years. 

I’m convinced the world would simply quit turning if it weren’t for the alliums. At the very least, food as we know it would cease to exist. Join Chef Michael Smith as he discusses the health and Culinary benefits of Garlic.

When it comes to chile peppers, heat isn't the whole story. Join Chef Hornback as he speaks about cooking with chiles and their flavor not just their fire.

Two of the hottest food trends today are comfort foods and Korean cuisine.  Chef Mike Speranza offers some insight on combining both trends to offer your guests the dishes they crave.

When you choose to buy sustainable seafood, you push suppliers to source more environmentally responsible products, driving significant improvements throughout the industry. Ultimately, your choices have an impact on the health of the ocean.

A Good Catch - Sustainable Seafood: How can you intentionally incorporate certified sustainable seafood ingredients from trusted sources.Well-managed wild-capture fisheries and environmentally responsible marine aquaculture play an increasingly important role in our food supply, our health, and the environment.