Month: June 2013

Envision the perfect Italian meal: bold flavors, decadent sauces, swirls of pasta, and fresh bread dipped in warm olive oil and balsamic vinegar.  No cuisine is quite as comforting or delicious. The sweet and tangy taste of Roland® Balsamic Vinegar is the perfect contrast to rich Italian flavors, making it a wonderful addition to pastas, salads, poultry, and meat. …

New logos indicating New York-produced food could show up on your menus soon, according to legislation that passed the New York State Legislature. …

Recent research by Technomic shows that group purchasing organizations (GPOs) in the foodservice channel continue to grow in size, scope and influence. From 2009 to 2012, foodservice operator purchases made through GPOs significantly outpaced the broader industry growth rate. Last year alone, restaurants and other foodservice operators made $19.7 billion worth of food, beverage and related purchases through these groups. …

As a menu staple, it’s a given that leftover potatoes are found in most foodservice kitchens. To prove the opportunity for profit from yesterday’s entrée and side dish, the Idaho Potato Commission asked Chef-Instructor Richard Nickless of the Culinary Institute of Charleston to calculate the cost of producing popular entrees from items stored in the reach-in. In his presentation to American Culinary Federation chefs, Chef Nickless demonstrated how cost-effective and versatile Idaho® Potatoes continue to generate savings with each successive use. …

General Mills announced a voluntary Class I recall of a small quantity of single-serve reduced-sugar Cinnamon Toast Crunch bowlpak sold in foodservice establishments. …