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Moving More Mushrooms Onto Menus

Anyone who sells produce directly into large foodservice operations appreciates how challenging it is to get a chef or menu developer to agree to add your item to

Features

Mushrooms On The Menu

Trend to blend elevates status, but costs continue to be a consideration. It used to be that people didn’t ponder mushrooms on menus. They filled omelets, dressed up

Features

Superfoods: Marketing Magic or Produce Pretenders?

The next trend may cast mushrooms in a starring role as meat replacements. USC’s Ernest not only incorporates specialty mushrooms into classic dishes, for example, Shiitakes in a

Produce on the Menu

Produce on Pizza: Kick it up a Notch

Originally printed in the August 2022 issue of Produce Business. Pizza is a perennial favorite for Americans, but especially for busy families facing back-to-school schedule changes, demands of

Produce on the Menu

Growing Demand For Plant-Forward Food

Originally printed in the May 2022 issue of Produce Business. Plant-forward is now the widely accepted term for menus and eating patterns that include more plant-based ingredients and

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