Month: April 2013

PARMPLUS, a clean label, flavor-intensified version of freshly grated Parmesan cheese, is the frontrunner of DairiConcepts' new DairiFusion™ line of innovative ingredients. DairiFusion™ PARMPLUS creates flavor impact and cost-in-use savings in commercially prepared foods for retail and food service markets when used to replace Parmesan cheese in formulation. …

Fans of Oregon craft beer can bring a reusable container known as a “growler" to their local brewery and fill up, and the Oregon wine industry wants in on that kind of trade. The state Senate raised a glass to the idea Thursday, voting unanimously to let wineries, restaurants, grocery stores and wine shops dispense wine in consumer-supplied growlers of up to two gallons. …

FirstCarbon Solutions, a pioneer and industry leader in environmental sustainability business solutions, and Compass Group the world's leading food and support services company, today announced the launch of the software tool being used to support Compass Group's Carbon FOODprint™ toolkit. This unique, web-based tool, powered by FirstCarbon Solutions, is designed to help Compass Group's food operations staff lower their environmental impact and operational costs. Early Carbon FOODPrint adopters to date include well-known companies, such as SAP, and colleges, including Auburn University and Green Mountain College. …

Three finalists in each of five categories Food Safety, Health and Nutrition, Menu Development, and Sustainability and Technology will vie for top honors at the 2013 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago in May. The winners in each category, as well as an Innovator of the Year selected from the finalists, will be announced during the show’s Destination: Celebration gala May 18. …