How Rich's is Helping Combat Food Waste Through Product Solutions

“[Consumers] expect the exact same product that they would get if they sat down in the restaurant when they get it delivered to their house… so packaging is really important,” says Diana Schaefer, Associate Customer Marketing Manager for Rich’s Products. “If you have a sauce or dressed product you want to make sure it’s just as fresh when it gets to the customer.”

According to the National Restaurant Association, it is estimated that 70 percent of customers will be ordering food off of restaurant premises by 2020. Foodable Labs has identified that catering order interest has increased 32.5 percent in the past year with the Top 100 restaurant chains. In this episode of The Barron Report, host Paul Barron sits down with Diana Schaefer to explore the latest catering trends to make sure foodservice operators are not missing an opportunity in the category of catering.

“Thinking about what’s on your menu that is easy to scale up, there are just some products that we’re just not going to make 50 servings of and have that great high-quality…,” explains Schaefer. “Having really good supply chain partners that understand these issues and can bring you solutions is really important to be successful.”

Schaefer shares with Foodable that packaging companies were looking at Rich’s cookies during a recent K-12 convention in Las Vegas and said they had packaging solutions in order for the cookies to be sold as a grab and go item by using a packaging solution with a warming technology. Although Rich’s still has to do some product testing for quality assurance, the company is excited to provide these types of solutions to their customers moving forward.

Listen to the podcast above to learn about some of the solutions Rich's offers to help chefs and foodservice professionals stay ahead of the game and combat food waste!


Show Notes:

  • 3:35 - Biggest challenge in catering

  • 12:25 - Rich’s Catering Product Solutions

  • 15:00 - Drive behind demand for Catering and Delivery

  • 16:45 - Millennial and Gen Z Consumer Trends

  • 20:11 - Millennial Dining Occasions Data

  • 21:30 - Grocery Stores Change Predictions

  • 23:40 - Savory and Sweet Eggspediates

Elegant Creamy Vegan Dessert Recipes Using Plant-based Milks

  • Plant-based chef Nathi Toro uses nut milk and natural emulsifiers to make creamy vegan desserts.

  • Using a blender, a food processor, and a freezer, these desserts are totally raw vegan.

In this episode of Foodable’s Smart Kitchen we dive deep into the Raw Vegan realm to create desserts that will delight even the most luxurious of palettes. Our plant-based chef, Nathi Toro,  introduces us to the magic of hazelnuts using both the nut and nut milk to create a velvety hazelnut tart and creamy vegan panna cotta.

How do you make a vegan panna cotta you ask? You'll have to watch the episode for all the details, but the secret is agar-agar, a plant-based gelatin that gives the dessert its signature texture.

Adding vegan items to your menu is a no-brainer as consumers continue to trend towards healthier, more mindful food choices. Don’t disqualify yourself simply because you don’t offer plant-based options. Using ingredients already in your pantry, you could be offering easy vegan dishes, placing your brand at the top of the list for this new breed of foodie.

Find the recipe for Nathi's delectable desserts below and watch the episode for tips and tricks to creating these addictive sweets!

Hazelnut Chocolate Tart

Filling
1 ½ cups cashews, soaked
½ cup hazelnut milk
½ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon salt
¾ teaspoon soy lecithin
¾ cup coconut oil, melted
¾ cup cacao powder

Blend all ingredients, except cacao powder and coconut oil, until completely smooth. Gradually stream in melted coconut oil while the blender is running. Add cacao powder in thirds, blending until thoroughly combined each time. Continue to blend until completely smooth. Pour filling over prepared crust and let set in freezer. Once frozen, remove from pan and cut tart into long triangular slices.

Crust
1 cup hazelnuts
2 ½ tablespoons coconut sugar
¼ teaspoon salt
1 tablespoon cacao butter, melted
½ tablespoon coconut oil, melted

In a blender, pulse hazelnuts, ½ cup at a time, for 2-3 second increments until the hazelnuts turn to a fine flour-like consistency. Sift and return any large pieces of hazelnut to the blender and pulse again. Be careful not to over blend or the hazelnuts will turn into hazelnut butter rather than a meal. Mix the hazelnut meal and the remaining ingredients by hand. Press crust flat into a 1/6 pan lined with parchment. Smooth and level the top with an offset spatula.

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Hazelnut Milk
1 cup hazelnuts, soaked
3 cups water

Blend above ingredients until hazelnuts are well broken down. Separate the hazelnut pulp from the milk using a chinois or a nut milk bag. Dehydrate any remaining hazelnut pulp to use as hazelnut flour.

Chocolate Shard
½ cup cacao powder
½ cup cacao butter, melted
¼ cup agave
pinch salt

In a mixing bowl, whisk all ingredients until well combined. Pour chocolate onto a parchment-lined sheet pan. Let set in the freezer and once firm, break into pieces.  Store frozen.

Vanilla Panna Cotta with Raspberry sauce

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Panna Cotta
½ cup coconut meat
1 cup cashews, soaked
½ cup almond milk
¼ cup + 2 tablespoons raw agave or maple syrup
¼ cup Agar Agar solution with 1.0% Agar Agar*
½ tablespoon vanilla extract
½ vanilla pod, scraped
½ cup coconut oil

Blend all ingredients until smooth. Pour into semi-sphere silicone molds and place in the freezer for 30-60 minutes or until set.

Raspberry sauce
1 lb frozen raspberries
1 tablespoon agar-agar
½ cup agave

Blend all ingredients until smooth. Strain.

To make agar solution with 1.0% Agar Agar:

  1. Weigh your panna cotta mixture.

  2. Weigh 1 cup of water.

  3. Add the totals together to get the weight of your entire recipe.

  4. Multiply total by 0.01. This amount is what you need to weigh out in agar powder.

  5. Add the cup of water to a saucepan and heat. When it starts to simmer add the measured Agar Agar. Bring to a boil and stir for 3 - 4 minutes.

  6. Measure a ¼ cup of this solution and blend with rest of mixture. Pour into molds. Let set in refrigerator until ready to serve, then remove.

For example: Your mixture = 110g. Cup of water = 250g. Total = 360g.

360g x 0.01 = 3.6g

Therefore, you need to weigh 3.6g agar. Then add to 1 cup water and proceed as per the recipe.

Plant-Based Food Influencers Want More Delivery Options

  • Data around food influencers show that plant-based diets are trending

  • The consumer shift to vegan diets is causing restaurants to create more plant-based dishes

The Plant-based movement is in full swing. Plant-based consumption is up 300% over just the last year and restaurants are starting to take notice.

According to Foodable Labs, this year, 51% of chefs have added vegan menu items to their menus, up 31% from last year. These plant-based concepts have increased traffic a whopping 13% year over year in a market where overall restaurant counts are down.

So what’s the big deal? Meat is not going to disappear, right?? While data cannot say just yet, we do see engagement with plant-based content growing across the board.

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According to Foodable Labs, conversations among food influencers are showing a 78.4% increase in plant-based topics over the last year, indicating a very clear culture shift.

Big companies like Walmart are jumping on the trend, asking their suppliers for more healthy and plant-based products like alternative proteins. CEO of alternative protein company Beyond Meat, Ethan Brown says he’s noticed the shift, too.

“We’ve gone from pushing and really trying to convince to now just being in response mode where the consumer is now driving the ship, so to speak, and steering the ship and we are just trying to keep up,” Brown explains.

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HipCityVeg CEO Nicole Marquis adds that winning with this new brand of customer is more than simply giving them what they want.

“It’s no longer really about like interruptive marketing and manipulating someone's purchasing choices, it’s really about communicating who we are, what we do, what we believe in,” she says. “I think the driving force is definitely shared value.”

Foodable Labs also shows that plant-based meal delivery has a major gap in the market with 62.7% of food influencers looking for more plant-based delivery options.

Foodable expects plant-based diets and Vegan diets to continue to grow over the next year. Stay tuned to Foodable Network for the latest in plant-based news and trends and comment and share to join the conversation!

Rich’s New Plant-Based Pizza Crusts Deliver On Taste And Practicality

Rich’s New Plant-Based Pizza Crusts Deliver On Taste And Practicality

With the launch of Rich Product Corporation’s Plant-Based Pizza Crusts, millions of moms will have to come up with a new catchphrase, since “eat your vegetables” will no longer be needed. Broccoli and cauliflower are the main ingredients in these gluten-free crusts, which boast a powerhouse of benefits including long-shelf lives and freezer-to-oven application, all while delivering superior flavor and texture.

According to PMQ Pizza Magazine, pizza sales reached $45.1 billion last year, and Rich’s Plant- Based Pizza Crusts, which come in Broccoli Cheddar and Seasoned Cauliflower varieties, tie into the growing trend of consumers demanding more plant-forward options when dining out. With vegetables consisting of more than 20 percent of the ingredients, Rich’s Plant-Based Pizza Crusts offer the taste and crunch customers expect when ordering a thin crust pizza, but with the added benefits of vegetables playing a starring role.

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How Rich's Is Helping Foodservice Professionals Create Plant-Based Menu Items

How Rich's Is Helping Foodservice Professionals Create Plant-Based Menu Items

“The big key point for operators… is focus on flavor, focus on that authentic experience, and people will want to eat your plant-based menu item because it’s delicious,” says Julie Altobello, Senior Marketing Manager of Health and Authenticity at Rich Products Corporation.

As Foodable Labs has identified in the past, there is a 78.4 percent increase in the past 18 months of consumer discussion around plant-based menus. In this episode of The Barron Report, host Paul Barron sits down with Julie Altobello to explore this topic further and discuss plant-based trends, sectors driving trend growth, and how the plant-based trend looks like across different age cohorts.


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