Month: February 2017

Consumers are shifting their protein preferences and seeking more plant-based fare. This is especially true among younger consumers who are increasingly concerned about health, social responsibility and sustainability, and are looking to satisfy their vegetarian or vegan habits.1 BOCA® Veggie Ground Crumbles make it convenient to cater to customers seeking meatless dishes and alternative proteins. …

The James Beard Foundation (JBF) is accepting applications for its 2017 Women in Culinary Leadership (WCL) program. Launched in 2012, the WCL program was spearheaded by Susan Ungaro, president of the James Beard Foundation, and Rohini Dey, JBF trustee and founder/owner of Indian-Latin Vermilion Restaurants in NYC and Chicago. …

There is no single way to cook a meatball. Chefs and consumers prepare them with different meats, such as beef, pork, and veal; refrigerate or freeze them; use different cooking times and temperatures; and cook them in different appliances, such as a conventional oven or a deep-fryer. This makes coming up with a standard set of meatball cooking times and temperatures a major challenge. …

Blue Apron today announced that it is expanding its fulfillment operations in New Jersey with the opening of a new 495,000 square foot fulfillment center in Linden. The company expects to employ over 2,000 people in the new facility when it opens and to continue hiring to meet its needs. …