Plant Forward

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Leveraging the indulgent side of plant-forward menu innovation
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With California walnuts as inspiration, chef finalists showcase the flavor possibilities in plant-forward menu development
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Urban Village in Lone Tree, Colorado serves Paneer Tikka as a slider, adding a salad of red apple, fresh ginger and mint-cilantro purée in between two wedges of the paneer
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Translating modern meatless flavor experiences into optimal off-premise options
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Make plant-forward menu items craveable with this versatile, wholesome ingredient
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Chefs employ modern approaches to the art of smoke
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These four bean dishes offer a rich pathway to plant-forward craveability
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Functional ingredients find a mainstream home in plant-forward burgers
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Five categories emerge as proving grounds for success
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Leverage the potato’s popularity and get creative
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Exploring deeper into this region’s food culture serves up big opportunity
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Creative plant-based menu ideation yields signature side dishes.
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The breakfast daypart and the plant-forward trend are merging into one giant menu opportunity. With Bush Beans, we bring you three on-trend ways to menu beans at breakfast.
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Plant-based purées are pushing further into menus, energized by a number of factors, from the hummus boom and veg-centric innovation to chefs looking to add complexity to textural combinations
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Compass Group North America offers a BBQ Carrot Tostada: Crispy corn tostada topped with avocado, barbecue carrots, pineapple-zucchini salsa, garnished with scallions, carrot greens and cilantro
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Beelman’s offers Tachos Tater tots topped with meat alternative, salsa, gochujang crema, cashew cheese, pickled jalapeño, chile-spiked pinto beans and cilantro