Plant-based meat, cold coffee and savory uses for yogurt were hot at National Restaurant Show


Plant-based meat, cold coffee and savory uses for yogurt were hot at National Restaurant Show

The 2018 National Restaurant Association Show brought together almost 67,000 foodservice professionals at Chicago’s McCormick Place for the Association’s 99th annual expo that ran May 19-22. Here’s a look at three of the trends that stood out on the show floor, which featured more than 2,300 exhibitors. Plant-based meats were a top trend at last year’s show, and the category continued to evolve this year. Impossible Foods showed off its textured wheat protein-based burger blend, which uses a plant product called heme to emulate the rich flavor of beef. The Impossible Burger is showing up on menus at a growing list of restaurants, including White Castle, which recently launched a slider version in three states. The Impossible Burger is the company’s sole product, but the beef analog can be used to replace ground meat in a range of dishes, from tacos to pizza…… Read

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