Retail & FoodService

As consumers continue to seek better-for-you menu options, and beef and pork prices continue to rise, foodservice operators are increasingly turning to turkey for its versatility, flavor and cost efficiency. Research shows that turkey usage has increased by 6% from 2012 to 2013, and more than 60% of operators who menu turkey agree that it can be used as an alternative for other proteins. With a variety of turkey products ranging from filets and medallions to ground turkey, Butterball Foodservice is helping chefs and operators create new and innovative menu solutions for all dayparts. …

The Iowa Pork Producers Association is pleased to honor an Iowa pig farmer and restaurant owner with Iowa’s Best Breaded Pork Tenderloin award for 2014. …

The Fatback Pig Project is on a mission. Its objective: Herd heritage pork from the boutique and deliver it to the masses.

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The company laying the foundation for revolutionary food and beverage startups, AccelFoods, announces new partnership plans with the forward-thinking airline, JetBlue. The partnership will provide JetBlue customers with an exclusive taste from the AccelFoods lineup of brands. Kicking off the program this month, JetBlue will host a two-day interactive exhibit to showcase the brands. In 2015, select flights will feature an AccelFoods curated sampler box featuring products from its portfolio companies. …

The chefs of Francesca's Restaurant Group are taking “buying local” to the next level — they're harvesting their own crops. They've partnered with Kershaw Farm in Elgin, where chefs visit two to three times each week to plant and pick produce — from tomatoes to squash to peppers. …