Discovering creative pathways to plant-forward menus

Chefs are crafting a flavor story with plant-based fish that consumers can hook into

Salmon’s mainstream popularity is spawning an influx of plant-based innovation

Plant-based shrimp satisfies seafood cravings and generates buzz

Dial up crave factor in sandwiches, soups and salads with pork

Rely on breakfast’s “big three” for all-day menu innovation

Using fully-cooked meats saves time and money, helping chefs focus on menu innovation

Chefs share insights, ideas and recipes for using the "big 3" ingredients

White Bean and Kale Soup with Smoked Sausage from Smithfield

Join our chefs as they discuss how smoked meats can help your carryout menu.

Deepen emotional connections while promising special flavor experiences

Chefs rely on proteins that go the distance on flavor, temperature and texture