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Company of the Year: Copper Branch

Rio Infantino was a veteran of the fast-food world when it all caught up with him. The routine, the travel and the...

Blaze Fast-Fire’d Pizza Launches Keto Crust Across Canada

LOS ANGELES — Blaze Fast-Fire’d Pizza has launched two new pizza crusts — a Keto crust, which contains just six grams of...

Rouxbe Launches New Plant-Based Curriculum

VANCOUVER — Online culinary-training program Rouxbe has launched its plant-based course for enterprise customers. Designed for professionals looking to improve their culinary skills...

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...

Today’s Pizza and Pasta Takes on a Youthful Twist

Italian-inspired cuisine has been, and will continue to be, much loved by Canadians. But, while these foods still embody the principles of...

Subway Restaurants and Beyond Meat Unveil Strategic Culinary Partnership

TORONTO — Subway has partnered with Beyond Meat to test exclusive plant-based protein options. Starting this September and for a limited time only, Subway restaurants will...

Old Spaghetti Factory Introduces Beyond Meat Menu Item

VANCOUVER — The Old Spaghetti Factory has launched a new menu item — a Beyond Meat Spaghetti and Meatball dish — at all of...

Blaze Pizza Offers Keto Crust

LOS ANGELES — Blaze Fast-Fire’d Pizza has launched two new gluten-free pizza crusts in Canada and the U.S. The new crusts include the Keto...

Examining the Meatless-Burger Market

In August of 2018, I wrote an article discussing a new vegetarian burger launch by A&W Canada. Not long after the launch,...

In Conversation with Jamie Shea, Founder & CEO, Chefs Plate

F&H: In recent years, the meal kit industry has become dynamic and evolving. What do you think is driving the growth of meal kits...