Along with barley and farrow becoming more widely used, restaurants and food manufacturers are making “barbecue ribs,” “pepperoni,” and “hamburgers” from ingredients like legumes and mushrooms instead of meat. This plant-forward movement is also advocating for a larger share of the plate to be allotted to vegetables, and chefs are obliging. Options like charred salads, flash-fried spinach, zucchini cakes, Brussel sprout crispers and sweet potato mash are becoming more prevalent on mainstream menus.
Entegra Procurement Services regularly publishes blog posts on food trends and innovations in food services. Entegra is more than a group purchasing organization (GPO): Our team of procurement specialists implement strategic sourcing to bring the most value to your business. We help our clients, in many segments ranging from the healthcare supply chain to restaurant supply, to cut costs and consolidate their portfolios.