Mexico Ups Ante In Organic And Fair Trade

Expanding Mexican production in organic and Fair Trade offers increasing options for marketplace.

By Jodean Robbins

But those days are long gone, declares the lead chef-instructor at The International Culinary Center in New York City.

“Something like that would be unthinkable today,” De Coster says during a culinary demonstration at The New York Produce Show and Conference. “Consumers are demanding much more when it comes to produce, and chefs are eager to give them what they want. The quality of the produce coming out today is phenomenal, and a well-thought-out vegetable plate can really show a chef at the top of his game. If you have a combination of beautiful vegetables — an explosion of flavors — they can take you in a wonderful direction.”

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Chefs Demonstrate Produce-Centric Dishes At New York Produce Show

By Paul Frumkin

But those days are long gone, declares the lead chef-instructor at The International Culinary Center in New York City.

“Something like that would be unthinkable today,” De Coster says during a culinary demonstration at The New York Produce Show and Conference. “Consumers are demanding much more when it comes to produce, and chefs are eager to give them what they want. The quality of the produce coming out today is phenomenal, and a well-thought-out vegetable plate can really show a chef at the top of his game. If you have a combination of beautiful vegetables — an explosion of flavors — they can take you in a wonderful direction.”

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Dispelling The Raw Almond Controversy

By Michele Sotallaro
Integrated Content Editor

Every day we learn more about the increasing health benefits of nuts, especially almonds. From heart health, to weight management, to cancer prevention, almonds are more than a snacking option or booster item for holiday sales. With so many almond variations such as almond milk, paste, flour, butter, oil, or meal, there are endless possibilities for produce rings.

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Consumers Go Gaga For Grapes

By Carol Bareuther, RD

Introduced to the commercial world in the 1990s, the grape tomato has become one of the sweethearts of the tomato business. It was introduced in upscale markets and soon consumers found the higher sugar content than regular tomatoes and the smaller, bite-size shape to their liking.

“The grape tomato is our biggest seller,” says Tony Smith, merchandising manager at Harveys Supermarket, a Nashville, GA- based chain with 73 stores. “We often have them on ad because of their popularity. The tomatoes on the vine and hot house tomatoes are popular, but the grape tomato is still the best-seller for us. We put them in rows among the salad items for a color break. Our supplier is offering yellow grape tomatoes, so we’re going to give them a try.”

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