Culinology - September 2019 - 16
PLANT-BASED trends
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VISIT US AT SSW19 * BOOTH 4848
Chef Bill
Billenstein, ISS
Guckenheimer,
San Mateo, Calif.
Photo courtesy of:
Bill Billenstein
May, as was Chef Presilla, where the plant-forward
trend is taking on a new educational track.
"We're in very early stages of developing a PlantForward Culinary Arts Education and Certification
Initiative (fall 2020) for those seeking a deep dive into
nutrition, sustainability, flavor development strategies,
world flavors, etc.," said Greg Drescher, vice-president
of Strategic Initiatives and Industry Leadership at the
CIA, Napa, Calif. The initiative, he said, is in principal
partnership with Google, and thus in partnership with
vendors Guckenheimer and Compass Group.
When Mr. Drescher refers to "plant-forward" cuisine,
he is clear that the larger focus is flexitarian - using
meat as a condiment, consuming it occasionally,
perhaps as a celebratory treat. He sees the format
for how you present plant-forward as being a critical
element for the success of such a menu and cites the
shareable plate at The Bad Hunter in Chicago: "The
main menu is completely vegetarian. Then, clipped
to the main menu, there's a list of one beef dish, one
pork, one lamb, so four or five animal options; at tables
there's this blizzard of plant-based items plus a lot of
flexitarian sharing," he said. "The format is shareable
plates and the philosophy is 'eat meat, but not a lot." *
http://nongmoproject.org
http://www.PLTHealth.com
Culinology - September 2019
Table of Contents for the Digital Edition of Culinology - September 2019
Culinology - September 2019
TABLE of contents
PRESIDENT’S letter - Making the commitment
EMERGING trends - Top flavor trends for 2019
Much ado about dates
PLANT-BASED trends - Plant-forward menus taking root
INGREDIENT ISSUES - The fresher the better
MEMBER profile - Diving into R&D
The challenge: Rapid prototyping
EXPERT voices - HITTING the sweet spot in new product development
INDUSTRY NEWS - RCA Conference heads to San Diego in 2020
2020 RCA Conference schedule sneak peek
Scholarships transform the food industry
Regional spotlight
Upcoming events/Upcoming webinar
PETITS fours - Plant-based sales surge to $4.5 billion
Concerns over responsible sourcing continue to climb
Meat eaters driving growth of plant-based burgers at QSRs
Americans missing mark on whole grain recommendations
NEWS bites
AD index
Culinology - September 2019 - Culinology - September 2019
Culinology - September 2019 - Culinology - September 2019
Culinology - September 2019 - 2
Culinology - September 2019 - TABLE of contents
Culinology - September 2019 - PRESIDENT’S letter - Making the commitment
Culinology - September 2019 - 5
Culinology - September 2019 - EMERGING trends - Top flavor trends for 2019
Culinology - September 2019 - 7
Culinology - September 2019 - Much ado about dates
Culinology - September 2019 - 9
Culinology - September 2019 - PLANT-BASED trends - Plant-forward menus taking root
Culinology - September 2019 - 11
Culinology - September 2019 - 12
Culinology - September 2019 - 13
Culinology - September 2019 - 14
Culinology - September 2019 - 15
Culinology - September 2019 - 16
Culinology - September 2019 - INGREDIENT ISSUES - The fresher the better
Culinology - September 2019 - 18
Culinology - September 2019 - 19
Culinology - September 2019 - 20
Culinology - September 2019 - 21
Culinology - September 2019 - 22
Culinology - September 2019 - 23
Culinology - September 2019 - 24
Culinology - September 2019 - 25
Culinology - September 2019 - MEMBER profile - Diving into R&D
Culinology - September 2019 - 27
Culinology - September 2019 - 28
Culinology - September 2019 - 29
Culinology - September 2019 - The challenge: Rapid prototyping
Culinology - September 2019 - 31
Culinology - September 2019 - 32
Culinology - September 2019 - 33
Culinology - September 2019 - EXPERT voices - HITTING the sweet spot in new product development
Culinology - September 2019 - 35
Culinology - September 2019 - 36
Culinology - September 2019 - 37
Culinology - September 2019 - INDUSTRY NEWS - RCA Conference heads to San Diego in 2020
Culinology - September 2019 - 2020 RCA Conference schedule sneak peek
Culinology - September 2019 - Scholarships transform the food industry
Culinology - September 2019 - Regional spotlight
Culinology - September 2019 - Upcoming events/Upcoming webinar
Culinology - September 2019 - 43
Culinology - September 2019 - PETITS fours - Plant-based sales surge to $4.5 billion
Culinology - September 2019 - Concerns over responsible sourcing continue to climb
Culinology - September 2019 - Americans missing mark on whole grain recommendations
Culinology - September 2019 - 47
Culinology - September 2019 - NEWS bites
Culinology - September 2019 - 49
Culinology - September 2019 - AD index
Culinology - September 2019 - 51
Culinology - September 2019 - 52
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