Millennials are choosing peanuts and peanut products for their nutritional benefits while enjoying them in sauces and smoothies. It’s not just PB&J anymore.

Customizing potato chips–whether fresh or processed–is an easy way to bring signature flavors to one of America’s favorite mediums. Many popular restaurant menus around the country feature some variation of potato chips, from jalapeño kettle chips to truffled Parmesan chips to honey butter chips. Students can take the humble potato chip to innovative new culinary heights.

Wisconsin cheesemakers dominated the competition at the recent World Championship Cheese Contest, including taking home the top prize, 2016 World Champion, for Team Emmi Roth USA’s Roth® Grand Cru® Surchoix, a Wisconsin Original hard smear-ripened cheese. This marks the first time a cheese made in the U.S. has won the competition since 1988. 

The Women’s Foodservice Forum (WFF), the industry’s premiere leadership development organization, announced the appointment of its President and CEO, Hattie Hill, to the 2016 National Restaurant Association (NRA) board of directors. With more than three decades of food industry expertise, Hill is a globally-renowned thought leader, senior executive development expert, and best-selling author. 

School foodservice initiative receives more than 700 entries while promoting better Nutrition with apple sauce. 

Now in its sixth year, the annual DOLE^® Flavor Pairings is a prediction of exciting fruit- and vegetable-centric flavor combinations currently reflected in popular menu trends.