Until recently, plant-based dishes in restaurants were uninspired and unsatisfying, said Jason Knapp, manager of culinary development at Sysco Corp. Gone are the days of a vegetarian going to a restaurant and getting a side of zucchini, squash, onions and peppers and calling that your vegetarian option, he said. [more...]

Food Industry Event Recaps at Your Fingertips

We attend industry conferences and report on the top trends to keep you informed. Subscribe to the weekly In-sight Newsletter so you don't miss out!