Tyson Chicken Chips are Packed with Protein, Flavor, and Possibility

Customers are increasingly asking restaurant operators for the same thing: a creative, tasteful meal that is rich in protein and flexible enough to enjoy regardless of whether it is ordered in a restaurant or at home for delivery.

Tyson Foods has a solution: Tyson chicken chips. Dippable, scoopable, shareable, and loadable, these chips are simply fun. Suitable for salads and appetizers as well as full entrees, Tyson chicken chips have that homey, familiar look that many customers love while still providing them with the nutrition they need.

Tyson chicken chips include ranch and smoky barbecue flavoring options. Recipe possibilities are truly endless, though check out the video above for a few recipes currently popular with customers, including a southwest-style entree, a buffalo-inspired appetizer, and a delicious caesar salad option. The chips can be as healthy or indulgent as you prefer.

Regardless of your selected recipe, Tyson chicken chips are easy to prepare. They are heated from frozen by either deep frying or baking the chips in an oven until they appear a crispy golden brown. The process typically takes no longer than five minutes, making the chicken chips a quick, flexible option for both your customers and your employees.

This post is brought to you by Tyson Foods. To see more content like this, visit The Modern Chef Network.

Produced by:

Darisha Beresford

Darisha Beresford

Production Manager / Sr. Producer

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Underutilized Fish Species: Collaboration and Education Create Balance

Today, consumers across the globe are relying on seafood as a primary source of protein. This has sparked an educational movement to limit overfishing in an effort to promote seafood sustainability. The idea is to use less of an overused species like Salmon, and substitute it with a less familiar and potentially more abundant species, like Pollock.

On this Foodable.io talk, brought to you by Alaska Seafood Marketing Institute, our Host Daniela Klimsova, and panelists Warner Lew, Taho Kakutani, Taichi Kitamura - explore how we define an underutilized species. They also discuss the need to not only market to chefs and restaurants but to the consumer, who has a significant role to play in a more sustainable future.

Taho Kakutani, a fishmonger at Pike Place Fish Market, leads by saying discussions about sustainability started to stand out about five years ago, which lead the fish market to prioritize seafood sustainability and advocation of the practice.

“There is a need for story...the seafood industry is particularly compelling,” said Kakutani. “From the sea to the table is this amazing journey that’s happening. So when we have these touch points like sustainability...there’s this opportunity to create this really interesting story that I think consumers are really looking for.”

Taichi Kitamura, executive chef and co-owner of Sushi Kappo Tamura, agrees that as chefs, they are responsible for educating consumers on underutilized species being included on their menus.

“I have to be very careful about what I say to my customers, and actually what I practice in terms of what to put on the menus,” said Kitamura. “You really have to be on top of this issue...it wasn’t the news then, but now it’s the news.”

Bristol Bay’s Fleet Manager, Warner Lew, got his start in the 1970s as a deckhand for local fisheries. He now is known as a crusader for getting Americans to eat canned, smoked Alaskan herring. With a nod to chef Taichi Kitamura’s herring sushi dish from a chef’s seminar, he speaks about how a species could become underutilized.

“The herring, it’s...underutilized in this country because few people know how to handle it… [or] how to enjoy it. That’s the trick [when] utilizing the fish, is how do you make it enjoyable and easy,” said Lew.

Mainstream seafood is often overfished and over marketed. Experts all agree that to create a significant change in reducing overfishing of certain species, industry leaders such as fishermen and chefs need to collaborate, educate and expose the underutilized species market to the masses.


Millennial Food Founders Create Specialty RTD Super Coffee Brand KITU Life

Rising consumer demands and healthier diet trends are calling for more and more specialty products to fill the void in the market. One of the top trending diets, the ketogenic diet, currently ranks No. 4 on Foodable Labs’ “Top Diets by Social Mentions”.

Former college athlete and now KITU Life Founder, Jordan DeCicco, struggled to find a keto-approved healthy ready-to-drink (RTD) coffee option — so he created his own.

With millennial coffee consumption up 41% this year, according to Foodable Labs, it only makes sense that the world's first enhanced RTD coffee company is lead by millennials themselves: brothers Jordan, Jake, and Jim DeCicco.

On this episode of The Barron Report, Paul Barron discusses the specialty beverage market with Jordan and how he provided a solution to a gap in the specialty beverage market at such a young age.

Listen to this episode of The Barron Report to learn how this keto-approved beverage came to be, and for insights on how to build a brand as a young entrepreneur with little to no knowledge starting out.

SHOW NOTES

  • 16:25 - Facing a Knowledge Barrier: Managing a Brand Under the Age of 30

  • 19:30 - Strategies on Breaking into the Specialty Food Category

  • 24:39 - How to Tell What Your Company’s Worth Early On

  • 26:32 - Being on Shark Tank: Catapulting the Brand

  • 28:36 - What’s Next for KITU Life?


  • 01:18 - Dorm Room Passion Project Turns into KITU Life Super Coffee

  • 04:07 - The Booming Specialty Beverage Segment

  • 05:46 - What Makes Super Coffee Keto Diet Approved?

  • 07:14 - Challenges of Growing the Business as a Food Founder Under 30

  • 08:37 - Growing into 30 Whole Foods Locations in 6 Months

  • 11:29 - Launching & Co Packers: A Critical Point in a Brand’s Lifespan

 
 

Foodable's 2018 Protein Sourcing Guide & Report— Most Loved Protein, Top Companies to Source From & more...

Foodable's 2018 Protein Sourcing Guide & Report— Most Loved Protein, Top Companies to Source From & more...

The way consumers look at protein has changed over the past decade. Gone are the days when every meal had to have a traditional protein represented as the star of the dish. But does that mean protein is in trouble? Sure, restaurant guests are looking for healthier choices and are a little more open to trying meat alternatives, but that does not mean the protein segment is dead.

So, how does each type of protein stack up in the ranking by consumers? Are you having trouble figuring out what is the hottest protein trend for 2018? Do you want the scoop to determine which top protein sourcing company is the best fit for your business?

Don’t worry, Foodable Labs has you covered. That’s right! Look no further than the 2018 Protein Sourcing Guide and Report powered by our sister company, Foodable Labs.

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Packed With Protein, Why Health-Conscious Consumers Can't Get Enough of This Product

Packed With Protein, Why Health-Conscious Consumers Can't Get Enough of This Product

The healthy food movement is alive and kicking.

“The consumer-driven shift towards fresher, cleaner foods isn’t a fad. It is a movement that is here to stay,” reported “Fortune” last year.

And stay it has!

We are increasingly seeing more fine-dining restaurants offer fresh, seasonal, farm-to-table ingredients within their menus. As well as many fast casual concepts making health-conscious decisions when it comes to sourcing ingredients, ultimately, making the healthy food movement part of their business model.

According to a Statista survey, 59 percent of professional chefs from the American Culinary Federation stated that vegetable carb substitutes were a top trend in main dishes for restaurant menus in 2017. In another survey from the same source, 76 percent of consumers said they are making small changes to achieve a healthier overall diet in 2016.

At the rate consumers are gravitating to a health-conscious diet, it is more important than ever for foodservice professionals and suppliers to recognize this and cater to the demand.

That’s exactly what yogurt company Chobani® has been doing through its recipe gallery for the foodservice industry.

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