News

A large fast food brand introduced its first-ever plant-based menu item called the “Unchicken Sandwich”. It will be tested in two of their stores for several months, with its split-top bun, mayo, lettuce, and tomato, and is available in both classic and spicy flavors. Their protein is sourced from Raised & Rooted, an alternative protein product line launched by Tyson Foods last year. It

This week’s Legacy Market News Update is full of important information regarding the product market. Read below to learn about specific important items to note for this week. ASPARAGUS — Asparagus prices are rising with volumes lower than the past several seasons. Supplies are available from Peru and Mexico, and growers report high quality. Due to low volumes in the last week we have noticed in

Plants are truly becoming the star of the plate. Nearly 40% of Americans say that they are eating less red meat, and almost half seek to eat more vegetables. There are few more influential trends for our entire planet than plant-forward. Changing Tastes All consumers have different reasons for wanting to eat more plants, whether that be ethical reasons, reduce health risks, to help

This week’s Legacy Market News Update contains information regarding the flour and egg markets as well as the supply and demand of various types of produce. There is also an ample amount of information about the economic landscape for meat products. Here are some important keynotes to highlight for this week: GREEN ONION: We are still seeing quite a bit of dead plants due to

Fall is here, and there is nothing better than a fresh pizza topped with juicy vegetables. With plant-forward being incredibly popular right now, this is the perfect addition to any operation, and will be sure to attract customers. Chasin has a variety of promotions during the month of October that will help you create this masterpiece! Ingredients 8 ounces pizza dough Cooking spray 2

This week’s Legacy Market News has a lot of relevant information that is important to note. The article contains information regarding produce, eggs, dairy, and more. Here are some important takeaways: CARROT: Supply is steady for now but projections for the near future call for some sizing issues for the front end of the transition in late-October, early-November to the Bakersfield area. KALE: Bunched kale supplies are

Eating a more plant-based diet can help your health and the environment at the same time. For the past couple years, plant-forward eating has become increasingly popular. This does not mean eliminating animal products from your menu, but having plant-based options can be incredibly beneficial. Plant-based proteins often have high levels of fiber, which helps with digestion and can lower the risk of some

This week’s Legacy Market News Report has lots of information regarding flour, eggs, and produce supply and demand levels. Some of the key takeaways from the report are listed below. You can see the full report by clicking here. BROCOLLI — Monitoring numbers again this week. Continued warm weather causing slow growth and low yields. Industry quality showing very low percentage of brown bead/pin-rot.

When it comes to cooking vegetables, the usual methods include steaming, baking, and sautéing. Why not change it up and try grilling instead? With these first few months of fall always being especially warm, grilling is where the flavor is, creating tender veggies that are naturally sweetened in flavor. Simplicity is key. This sandwich requires a high quality soft bread or roll with all

This week’s Legacy Market News Report features information regarding the egg and flour markets as well as updates on the supply and demand of various produce. Weather: Due to excessive heat, there has been an increase in fringe burn, sun scalding, dehydration, wilt, and weaker texture in produce. This is difficult to control as the product looks good at harvest and surfaces later. The wildfires