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Preference for Plants: Trends in Plant-Based Dining

Examining menu offerings across the country, it’s clear that plant-forward offerings have made their mark on the foodservice industry. And this is likely to...

Globally Inspired Menus are Meeting the Demands of Well-Travelled Diners

Unique, bold, authentic — these words surface repeatedly when discussing globally inspired cuisine in Canada. Changes to how chefs present global cuisines are underway,...

Poultry Power: Top Chicken and Turkey Trends

Every chef knows it’s difficult to find a food that suits everyone’s taste. So what is it about turkey and chicken that makes them...

The Rise of the Vegetarian Menu

If your idea of a modern vegetarian menu option is a creamy pasta primavera or some asparagus risotto, read on. In fact, if you’re even...

McCormick Releases 2018 Flavour Forecast

TORONTO — This week, McCormick & Company, Inc. released its McCormick Flavour Forecast 2018 — a comprehensive annual report highlighting the latest ingredients, cooking...

McCormick Reveals Top Five Flavour Trends for 2017

LONDON, Ont., — McCormick & Company, Incorporated’s annual guide to flavour trends and ingredients was released yesterday, with breakfast bowls and peppercorns making the...