Rich’s Plant Based Cooking Creme Provides a Healthier Alternative to Dairy-Based Menu Items

Rich’s Plant Based Cooking Creme Provides a Healthier Alternative to Dairy-Based Menu Items
  • Rich’s Plant Based Cooking Creme allows chefs to include plant-based options on their menus without creating a whole new dish.

  • Chef’s can meet consumer demand by modifying recipes with a cost effective plant-based alternative.

It’s no secret that plant-based menu sales have risen tremendously over the years. With the wave of consumer demand seeking plant-based alternatives for health-related reasons, or out of  good conscience for the environment, solutions are increasingly sought out.

As a result of this, more chefs and operators are creating new plant-based menu items that feature a variety of next-generation plant-based products.

Read More

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.

Read More

Hudson Whiskey & Knickerbocker Craft Cocktails That Can Elevate Your Bar Program Year Round

Hudson Whiskey & Knickerbocker Craft Cocktails That Can Elevate Your Bar Program Year Round

Looking to offer classics and riffs of classic cocktails? Want to elevate your drink offerings? Looking for inspiration?

Consider these cocktail recipes featuring American-made spirits!

In this episode of Foodable’s Smart Kitchen and Bar our resident master mixologist, Oscar Castaneda, will demonstrate how to make two cocktails to help elevate your bar program any time of the year, featuring Hudson Manhattan Rye Whiskey and Knickerbocker Gin.

Read More

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.


Read More

Hip Chick Farms Brought Innovation to the Frozen Food Category With Its Organic Offerings

Hip Chick Farms Brought Innovation to the Frozen Food Category With Its Organic Offerings

“We’re not willing to cut corners at all,” says Chef Jennifer Johnson, Co-Founder of Hip Chick Farms. “We’ve been offered a whole array of different kinds of chickens: without beaks, without feet, without wings, you know? And I just... I won’t do it!”

On this episode of On Foodable Side Dish, Foodable sits down with Chef Jen and Serafina Palandech, President of Hip Chick Farms to talk about the origins of Hip Chick Farms, the mission behind it, and the struggles they face as an emerging frozen foods company.

Chef Jen admits that she never wanted to own her own company and jokingly blames her wife and co-founder, Serafina, to which she laughingly replied, “Oops.”

Read More