The Power of Wild Blog
The idea of using food to improve personal health has fueled consumer interest in less processed, authentic food and has spurred the surge in food trends like organic, GMO-free, paleo and all-natural. The Power of Wild Blog is for the foodservice trade, consumer packaged goods product developers and brand managers who want to stay on top of the latest food trends, hear what other thought leaders are doing to increase profits and differentiate their products and menu offerings to meet the demands of today’s health conscious consumers. The Power of Wild bimonthly blog will keep you inspired. Sign up today!
Award-Winning Pastry Chef, Emily Luchetti, Weighs-in On Baking with Nature’s Best Ingredients
Emily Luchetti, author, restaurateur and pastry chef extraordinaire, has helped to define what great pastry in America means. In the 1980s, she found herself drawn into the food industry at a time when people were just beginning to pay attention to American regional food – a trend that remains prevalent… Read More
Healthy Foods Drive Consumer Dining Choices
The Wild Blueberry’s great taste and beautiful hue have made it a favorite of chefs and foodies alike. But it’s the brain-boosting, disease-fighting benefits that give Wild Blueberries an appeal that endures long after other food fads fade. Because Wild Blueberries are so highly-concentrated with good-for-you nutrients, it’s easy to… Read More
On-Trend Breakfast Flavors Inspire Pastry Chef’s Creativity
While French pastry chefs like Philippe Le Corre traditionally turn out high-style desserts with sophisticated ingredients, it was the humble American breakfast of Wild Blueberry pancakes that inspired Le Corre’s latest innovation, developed for Sysco’s Cutting Edge Solutions platform. Wild Blueberry Flapjack Cake—three, pancake-like layers studded with flavorful, nutrition-dense Wild… Read More
Wild Authenticity – Living Up to Your Brand’s Sustainability Promise
In recent years, consumer concern about the environmental impact of food production has risen markedly. That concern encompasses everything from the amount of pesticides, genetically-modified products, and greenhouse-gas emissions involved in the growing process, to the amount of fuel and water required to bring the food from farm to table…. Read More
Leading Chefs Put the Spotlight on Flavor Complexity
After decades of dieting and mass-produced food, consumers are clamoring for a tasty alternative. And Wild Blueberries are well positioned to satisfy that hunger. According to the Power of Wild, a groundbreaking national study of consumer attitudes, Consumers believe Wild Blueberries make a product taste better, in addition to being healthier… Read More
Maine Chef David Turin Embraces Wild Blueberries’ Culinary Versatility
Chef David Turin is known for his imaginative menus, his exceptional energy, and his devotion to the industry, in which he has been a leader for more than three decades. Asked to design a multi-course, Wild Blueberry-focused dinner for visiting chefs this summer, Turin embraced the challenge with characteristic enthusiasm,… Read More
How Chobani’s Innovators Think About Fruit Flavors
Chobani, a food-focused wellness company and America’s leading Greek Yogurt brand, has turned to the WILD side with its recently released “Chobani® With a Hint of Wild Blueberry” yogurt. This new flavor is part of the company’s “Hint Of” Greek Yogurt line that is high in protein (12g) and low… Read More
Satisfy Hunger for Good-Tasting Healthy Food with Wild Ingredients
Decades of dieting have left health-conscious consumers ravenous for foods that are close to nature and teeming with flavor. And Wild Blueberries are perfectly poised to satisfy that hunger. “Consumers want to be able to look at a menu and a grocery-store item and recognize the ingredients,” Nicole DeBloois, Director… Read More
Corporate chef explains value of adding “wild” to your menu
Neil Doherty’s cooking career began as a humble kitchen helper at a neo-Gothic castle perched in a quaint farming community in the West of Ireland. Later, he transitioned to a market farm in England where he upped his game. Eventually, Doherty moved to America and cooked his way across the country as executive… Read More
Is Your Menu Earth – and Water – Friendly?
By Chef Rebecca Peizer, C.H.E. C.E.C. Editorial consulting by the Culinary Institute of America Today’s sustainability movement takes many of its cues from natural systems to produce food that is economically, environmentally, and socially responsible – and recognizes that humans are active participants through the choices we make. That’s one… Read More