Food & Drink Resources (FDR) has worked with Maple Leaf Foods since 2017 when the company decided to expand outside of Canada into the United States. As a preferred vendor, FDR positions Maple Leaf’s meat products in front of our restaurant operator clients when it is a good fit. Maple Leaf makes that job easy. Continue reading
Category: Food and Beverage Trends
While most people believe cutting carbs is necessary for a more healthful diet, a new culinary trend has sparked interest for those who have starved themselves for far too long: better-for-you sourdough bread. Continue reading
Coffee is a daily requirement for most of us, but coffee habits change with the seasons—insulated mugs in the winter and cups with straws and ice in the summer. This summer, those cups aren’t just filled with hot-brewed coffee that’s been cooled down and put on ice. It’s better than that. This year’s coffee obsession comes cold-brewed.
Gut bacteria. Are there any two words that are less appetizing? Probably not. And yet, that’s what people are talking about these days. What are they eating while they’re talking about gut bacteria? Fermented foods. Because while fermented foods have always been popular for their flavor, they are also popular for their gut-healthy bacteria.
Now, we’re not here to espouse the health benefits of foods that promote a balanced and diverse gut microbiome. In fact, the phrase “balanced and diverse gut microbiome” rarely, if ever, passes our lips. But foods that have a positive effect on health beyond basic nutrition are a big deal right now. And we’re happy that these delicious foods, health benefits aside, are getting the food trend attention they deserve. Continue reading
Gluten-free is everywhere right now—in conversations, on the news, and on menus. Over three million people across the United States follow a gluten-free diet, and whether restaurants are catering specifically to the gluten-free lifestyle or are just making accommodations, the gluten-free movement has made an impact on the restaurant industry.
In the beginning, chefs used gluten-free flours as a substitute for wheat flour as a way to serve their gluten-free customers. Recently we’ve seen a shift. We’re seeing chefs explore things like coconut flour or buckwheat flour—they’re embracing gluten-free flours, not because they have to, but because they want to.
Vanilla is one of the most labor-intensive food products to produce on earth. The flowers are pollinated by hand. The pods are harvested, soaked, wrapped, put into boxes to steam, and then laid out on mats in the sun for one hour each day for months. Because of this, they have never been cheap.
After people began demanding natural ingredients in their foods, large companies like Nestle and Hershey’s switched from using the lesser vanillin to real vanilla in their products, and vanilla prices surged. Continue reading