Retail & FoodService

The new rooftop garden on the Rouses Market in downtown New Orleans doesn't look like your typical herb garden; but this isn't your typical grocery store. Parsley, basil and cilantro are among the herbs the company is growing to package and sell on the building's ground floor. …

From kids to adults, taste buds have become more discerning, appetites more global and the desire for healthier meal options stronger. Produce Marketing Association’s (PMA) Foodservice Conference & Exposition, July 20-22 in Monterey, Calif., USA, combines the essential ingredients to help the foodservice industry understand these consumer demands and respond with flavorful solutions that drive the use of fresh fruits and vegetables, and increase profitability. This event, held one week earlier than in previous years, remains the only event dedicated to fresh produce and foodservice. …

When it's available, king salmon practically flies out of the local waters to restaurant and home kitchens. In the recent past, however, it's been difficult, if not impossible, to get the fish to the grill, pan or oven. …

Chefs and restaurateurs lack a fundamental understanding of gluten-free protocols, and it’s a threat to those with gluten-related disorders, according to the National Foundation for Celiac Awareness (NFCA), the non-profit organization dedicated to raising awareness and improving the lives of those of celiac disease and non-celiac gluten sensitivity. …

Manufacturers, restaurateurs and food producers must respond to how freshness trends are playing a new role in America's food choices, according to "Freshness: Culinary Trend Mapping Report" by market research publisher Packaged Facts and the San Francisco-based strategic food and beverage agency CCD Innovation. …