Culinary

Trending Flavors: Southeast Asian Island Cuisine

Culinary, Foodservice, Manufacturing, Trends /

Every year, SupHerb Farms partners with Technomic to conduct a consumer survey on what we believe to be the next trending cuisines. Survey responses are a key piece of each of the six whitepapers produced annually.  The search for the next big flavor never stops.   Chinese food is ranked in the top 3 preferred cuisines in the US, according […]

Trending Flavors: Southeast Asian Island Cuisine Read More »

Every year, SupHerb Farms partners with Technomic to conduct a consumer survey on what we believe to be the next trending cuisines. Survey responses are a key piece of each of the six whitepapers produced annually.  The search for the next big flavor never stops.   Chinese food is ranked in the top 3 preferred cuisines in the US, according

COVID-19: 2020 Food & Beverage Trends Featured image

COVID-19: 2020 Food & Beverage Trends

Culinary, Foodservice, Manufacturing, Trends /

The COVID-19 pandemic has made the food and beverage industry rethink what motivates consumers in 2020. We have taken a look at how consumer habits have shifted to adapt and what we found was that offerings can still deliver indulgence and provide experiences.   Frozen Foods & Ingredients Quarantine practices have created a shift in consumer

COVID-19: 2020 Food & Beverage Trends Read More »

The COVID-19 pandemic has made the food and beverage industry rethink what motivates consumers in 2020. We have taken a look at how consumer habits have shifted to adapt and what we found was that offerings can still deliver indulgence and provide experiences.   Frozen Foods & Ingredients Quarantine practices have created a shift in consumer

Calavo x SHF Guacamole Speed-Scratch Blog Featured Image

Speed-Scratch Guacamole

Culinary, Foodservice /

A Perfect “Mash-Up” SupHerb Farms, Produce Alliance and Calavo Growers teamed up for this quick and easy guacamole recipe using the SupHerb Farms Salsa Blend (green onions, jalapeños, garlic, and cilantro) and Calavo Growers Chunky Avocado Pulp. Add a little lime juice and some salt and you have speed scratch guacamole in less than 2 minutes. These

Speed-Scratch Guacamole Read More »

A Perfect “Mash-Up” SupHerb Farms, Produce Alliance and Calavo Growers teamed up for this quick and easy guacamole recipe using the SupHerb Farms Salsa Blend (green onions, jalapeños, garlic, and cilantro) and Calavo Growers Chunky Avocado Pulp. Add a little lime juice and some salt and you have speed scratch guacamole in less than 2 minutes. These

Plant-Based vs. Plant-Forward - featured

Plant-Forward: 3 Tips on How to Apply This to Your Menu

Culinary, Foodservice, Manufacturing, Trends /

Plant-Based vs. Plant-Forward What’s the difference? “Plant-Based”: Consisting or made entirely of plants, or mainly of plants. This focuses on the use of fruits, vegetables, legumes, whole grains, nuts and seeds. Attention to these types of foods has increased the popularity of vegetarian and vegan diets. ( Cambridge English Dictionary) “Plant-Forward”: A term coined by the

Plant-Forward: 3 Tips on How to Apply This to Your Menu Read More »

Plant-Based vs. Plant-Forward What’s the difference? “Plant-Based”: Consisting or made entirely of plants, or mainly of plants. This focuses on the use of fruits, vegetables, legumes, whole grains, nuts and seeds. Attention to these types of foods has increased the popularity of vegetarian and vegan diets. ( Cambridge English Dictionary) “Plant-Forward”: A term coined by the

Plant-Forward Dishes

Culinary, Foodservice, Manufacturing, Trends /

Move away from the meat and focus on the veggies… The number of consumers choosing a plant-forward diet is growing exponentially, offering an opportunity to expand menus and appeal to the changing interests of consumers. Vegetable-centric dishes are no longer just for vegan or vegetarian diets and more about adding dishes with health benefits and

Plant-Forward Dishes Read More »

Move away from the meat and focus on the veggies… The number of consumers choosing a plant-forward diet is growing exponentially, offering an opportunity to expand menus and appeal to the changing interests of consumers. Vegetable-centric dishes are no longer just for vegan or vegetarian diets and more about adding dishes with health benefits and

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