News

Easter foods are classic, and many customers love to eat the same traditional meals each year. What they don’t know is that these plant-based dishes can make for the best Easter feast! Check out these ideas to serve on Easter: Gluten-Free Vegan Carrot Cake Bites These raw, vegan-friendly, and gluten-free carrot cake bites are a delicious, easy to make, and entirely plant-based item you

This week’s Legacy Market News Update features important information regarding the produce industry. Here are some key points to consider: CABBAGE — Supplies are going to be lighter this week due to cooler growing conditions. CARROTS — Quality is good. Availability on snack pack carrots is light due to demand from schools but supply on Jumbo and Cello are good. KALE — Supplies are

Plant-based eating is on the rise. Retail sales of plant-based foods in the US increased 11 percent from 2018 to 2019, making the market value for plant-based foods $4.5 billion. With that in mind, how are you going to accommodate your plant-based customers on St. Patrick’s Day? Here are some fun, simple ideas. Vegetarian Guinness stew. This quick dish doesn’t need much tweaking. Guinness

This week’s Legacy Market News Update features key insight into different food industries. Here are some important takeaways to consider: ARTICHOKES: Good supply will continue through next week on both 11# and 28#. Market is at promotable levels with very good quality. CAULIFLOWER: Supplies are expected to be plentiful this week. KALE: Supplies are expected to be plentiful for the next few weeks. POTATOES: The market remains stagnant

The world seemed to shift overnight as COVID-19 caused chaos to many industries. The restaurant industry is no different.  COVID-19 changed how the food industry operated and how curbside service, delivery options, and food and employee safety operations.  Third-party delivery services have shifted to touchless options to help keep customers safe. Restaurants that adapt to offering delivery through these options can help to support

This week’s Legacy Market News Update has vital information about all food industries. Here is a summary of key points to consider: CILANTRO: Volume is going to be plentiful this week. Now is a good opportunity for promoting product. LETTUCE: Lettuce production supplies continue to be plentiful. Fields are experiencing increased yields with exceptional quality. Weights are ranging from 42-44 lbs depending on pack style and

Plant-based consumption is on the rise, and it isn’t going anywhere. With this shift in consumer demand, restaurants need to keep up. Plant-based sandwiches are a simple, flexible way to accommodate your vegan and vegetarian customers, so here are some of the best ones you can add to your menu today! Avocado Spiced Hummus Sandwich: This is perfect for vegan and dairy-free customers alike.

This week’s Legacy Market News Update has key information for all operations. Here are some highlights to consider for this week in the produce industry: GREEN ONION: The market remains active due to light supplies from the Mexico growing regions. Quality will be good with decent volume this week. We are having some issues at the plant getting everything packed that was requested. BOK CHOY: Supplies are expected

Are you looking to add healthy, satisfying appetizers to your menu that all of your customers are sure to love? Check out these easy to make, delicious appetizer options! Healthy Stuffed Jalapenos Grilled, stuffed jalapenos make for a healthy, crowd-pleasing appetizer. Satisfy your customers with only a few simple ingredients: fresh jalapenos, cream cheese, bacon, lime juice, and cheese. Simply stuff jalapeno pepper halves

This week’s Legacy Market News Report has key information regarding the foodservice industry. Below are some of the important product updates to consider: AVOCADO: Mexican supplies of avocados continue to be strong. We’ve seen record harvest out of Mexico in the last three weeks. Last week, 84 million lbs., were being harvested, of which 70 million lbs. came into the U.S. Supply is not an