For its What’s Hot Culinary Forecast list, the National Restaurant Association surveyed 600 professional chefs, ranking in 12 different categories, to identify top food service trends for 2020. The trends reflect customers’ desires for adventuresome flavors, healthful options and more sustainable choices that good for everyone and the environment.
Plant-based proteins and meat alternatives have been on chefs’ radars for some time, but this year they’ll take off in response to increased consumer demand. Many major quick service restaurant companies have added a plant-based protein or a meat alternative to the menu in 2019. According to research from the National Restaurant Association’s Restaurant Industry 2030 report, experts expect plant-based protein food products will continue to grow in popularity during the next decade.
Did you know? Our full line of products is 100% plant-based, which makes them easy to incorporate into vegan & vegetarian menu options.
We offer frozen, ready-to-heat & serve plantain and yuca products. See our full line of 100% Natural, Gluten Free products here.
The bowl trend has been around for a few years, but it’s still hot! Chefs ranked healthy bowls high up in the new menu items category.
“This has been a hit with our students looking for healthy, vegan and gluten-free options. It is in a sense a chilled grain bar with several housemade dressings, plant-based proteins and various grains. We will continue to add to our plant-based options throughout the year in all of our venues.” – Paul Sprunger, Executive Chef at University of Wisconsin-Madison
One bowl meals are a quick and easy way to make a satisfying meal packed with nutrients and loads of flavor. Whether you’re a vegan, vegetarian, flexitarian or an omnivore, you can find a bowl that best suits your needs and satisfies your appetite.
According to the members of Foodservice Director’s Culinary Council, chefs are sourcing raw fruits and vegetables, antibiotic-free proteins and whole grains. With most kitchens pressed for time and labor, pre-cut produce and canned and packaged foods with clean ingredient lists are also finding their way into inventories. To strike a balance between scratch cooking and the shortage of skilled cooks, chefs are simplifying recipes and menus.
Traditionally, plantains and yuca must be peeled, sliced, and cooked prior to consuming. Here at MIC Food® we are helping chefs, restaurants, industrial kitchens, retail brands, delis, and others in the food industry rethink their menus and increase appeal among ethnic and mainstream consumers alike.
We provide variety of tropical fruits and vegetables that come peeled and cut, ready-to-heat and serve, saving you hours of prep time so you can focus on what matters the most: Making Every Meal Memorable. Find out more about our products here!
No Food Waste
According to the National Restaurant Association, chefs rated zero-waste dishes highly, which re-purpose scraps, trim, and other food items that would normally go into the trash.
Fresh produce is a large contributor to food preparation waste. Sometimes, waste happens when a product passes its peak freshness before it can be sold (spoilage); in other cases, it occurs when too much of the raw product is disposed of before it arrives in its final state, like trimming the ends of green beans or coring a pineapple. By switching to a quality frozen product, like Big Banana® or Tio Jorge®, chefs and restaurants can cut down on the labor involved in prepping fresh fruits and vegetables, extend the shelf life of the product, and experience 100% yield because all pieces are ready-to-use.