Attendees of this year’s National Restaurant Show got a taste of what’s trending on today’s menus.

IFT FIRST session delved into the nutritional and sustainable upside and downside of both.

Foodservice has become the testing ground for alternative protein products.

Breading and batters serve multiple functions and give meat processors flexibility in taste and texture.

Foodservice operators are focused on pivoting, preparation, plant proteins, personalization and predictions.

Subscription-based delivery business offers chefs new opportunities.

Integrating Latin American ingredients into value-added protein.

Recent supply chain issues have processors challenged with keeping foods safe.

Sausage inclusions come from a variety of sources including fruits and vegetables.

Forecasters expect the segment to regain the majority share of food dollars in 2025.