Specialty Food Association Trendspotter Panel Predicts Top 2020 Food Trends

New York, NY (November 19, 2019) From “Plants as Plants” to unexpected proteins and everything in between, the Specialty Food Association (SFA) Trendspotter Panel predicts what’s coming up for specialty food in 2020. “As the...

Peppers Stuffed with Plant-Based Proteins

Work the plant-based trend into your menu with these colorful filled peppers that are protein-rich with edamame, yellow split peas, brown rice, and optional pumpkin seeds. They are a satisfying and nutritious entrée that may...

Vegetarian Kabobs to Pair With Charcuterie 

Skewers with beets, peppers, broccoli, and more make a great vegetarian addition to a charcuterie plate. Pair them with the puréed chickpeas dipping sauce seasoned with fresh oregano, shallots, capers, oil, and vinegar to add...

CT Law Benefits Sushi Chefs

The key to great sushi is not just the seafood or vegetables, but the rice. At a time when sushi has grown in popularity in the U.S., sushi chefs in Connecticut will soon benefit from...

Chestnut Flour Bread Puddings with Dried Pears, Cranberries and Rosemary-Chestnut Honey Crème Anglaise

Chestnut lovers will love these tender individual cakes with the multi-layered flavors of crème anglaise infused with dried fruits, chestnut honey, and fresh rosemary. Garnished with a roasted chestnut and small rosemary sprig, they’re...

Specialty Food Association Partners with FCIA for 2020 Winter Fancy Food Show

NEW YORK, NY (November 20, 2019) The Specialty Food Association has partnered with the Fine Chocolate Industry Association (FCIA), a non-profit organization that supports development, innovation and best practices in the fine chocolate industry....

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