News

The August 7th edition of the Legacy Market News provided an overview of weekly market updates in produce, dairy, meat, and more. The report highlighted relevant updates in the flour industry, courtesy of General Mills Foodservice. Here are the primary takeaways: Wheat futures fell lower last week due to harvest pressure in the U.S. and improved crop outlooks internationally Basis premium prices fluctuated for

From flavorful dips, salads, and tarts, there are plenty of delicious plant-based options for satisfying appetizers. All guests will want to enjoy these simple yet tasty small bites! Figs-in-a-blanket with Goat Cheese Spicy, honey-glazed figs and goat cheese baked in a puff pastry creates a fun play on the classic pigs-in-a-blanket. The goat cheese can also be substituted for brie, Manchego, or whatever cheese

This week’s edition of the Legacy Market News included The USDA Economic Landscape report from May. The Economic Landscape reviews monthly statistics about production, price, and trade information for various livestock and poultry programs. Here are several key takeaways from May: 427 million pounds of ready-to-cook turkey was produced, down 13% yearly Production of young chicken totaled 3.6 billion pounds, down 7% yearly Production

Foodservice looks much different today than it did just five months ago. The COVID-19 pandemic brought uncertainty and rapid change throughout the industry. As foodservice professionals did their best to quickly adapt, several popular consumer food trends and consistent purchasing habits emerged. There is now enough information to evaluate what consumers want in a COVID-19 era dining experience. Here are five trends to be

The July 24th edition of the Legacy Market News featured the weekly Pro News Market Update from ProMark, which provided up-to-date information on a variety of crops. Here are the main takeaways from the report: Avocados are 70% harvested in California Cauliflower volume is excellent; expect to see lower prices this week The green bell pepper supply is extremely limited on East Coast, and

The plant-based diet is more than a fad or trend: it is a revolution. Industry research has found that more than 9.7 million Americans follow a plant-based diet. The popularity of new, plant-based meats has spurred this seismic change – 90% who have tried plant-based meats in the past year would do so again. No longer does a customer have to carry the label

  The July 17th edition of the Legacy Market News featured a detailed produce report from Lakeside Foods about the current status of popular crops. Here is the current planting and harvest status of the top crops: Peas: Planting complete, 15% harvested Beans: Planting underway, harvest began in early July Corn: Planting complete, harvest projected for July 30th Lima Beans: Planting complete, harvest projected

The COVID-19 pandemic continues to create uncertainty in the foodservice industry. On Monday, Governor Gavin Newsom mandated the closure of indoor dining throughout the state of California, although outdoor and patio seating will be allowed. This new development in the pandemic will once again place a premium on efficient delivery. Operators must get creative and adapt to reach their customers through different channels. Here is

The July 10th edition of the Legacy Market News featured a crop report from Seneca Foods Corporation – this report included important updates about several crops around the country. Notable takeaways include: Sweet corn planting is wrapping up this week and into early next week  – recent heat has helped the crop continue to emerge The green bean crop is now 66% planted –

Plant-based foods are becoming more and more prominent on full-service plates. These healthy and sustainable foods are exploding in popularity and experiencing tremendous customer demand. Whether vegetarian, vegan, or carnivore, customers are enjoying plant-based meals and expect to see them on the menu. Many chefs have parted with animal proteins of the past to embrace experimentation in a plant-based future. The taste and nutrition