Chefs take the newest Boursin cheese products for a test ride and share their takeaways

PAOW! has created a diverse line of plant-based products with options for those who want to add their own signature touches

Translating modern meatless flavor experiences into optimal off-premise options

Kelp Po’ Boy: Cornmeal-fried kelp, lettuce, tomato, spicy ketchup and dressing.

65 Dosa Wrap containing crispy dosa, spicy soy protein, microgreens and cabbage.

Kushari with fried onions and spiced tomato sauce.

Nutritional yeast adds a healthy boost of flavor

Functional ingredients find a mainstream home in plant-forward burgers

Hot dogs and sausages carry a winning combination of familiarity and street cred

Toum, a Lebanese condiment made with garlic, lemon juice, olive oil and salt, holds all the markings of a potential hit on U.S. menus

Vegan fare is moving from functional to decadent, enticing a wider range of consumers.

Competition is intensifying fast in the vegan space - we look at why

Insights into the vegan trend from our panel of experts

Popular flavor systems can be re-tooled in ways that capture interest and deliver the promise of their original builds. Here are three great examples of creative play around road-tested flavor systems.

Farm Spirit offers Tetsukabuto Squash with wild stinging-nettle purée, hazelnut “yogurt,” wild cress

Planta offers its Young Thai Coconut: with coconut, basil and chia-seed pudding, passionfruit sorbet, coconut chips

Beelman’s offers Tachos Tater tots topped with meat alternative, salsa, gochujang crema, cashew cheese, pickled jalapeño, chile-spiked pinto beans and cilantro

Brennan’s Pub offers a Butter Cake with seasonal fruit and vegan honeycomb ice cream

Sixth Street Tavern offers a Vegan Nashville Fried Chicken Sandwich: Seitan, Nashville hot spice, vegan brioche, Sixth Street sauce, cider-vinegar slaw

Cinnaholic's Cookie Monster - Cinnamon roll, cream cheese frosting, homemade cookie dough, chocolate sauce