MAKING A SPLASH
International snacks will be bringing bold flavors and cultural flair to snack tables everywhere, offering a delicious way to explore diverse food traditions with every bite. SNACK ATTACK
With the continued popularity of seaweed and the increasing interest in harvesting readily available aquatic plants for more- sustainable sources of protein and nutrients, the tide is turning toward foods made with more sea and freshwater greens.
STRIKING A SOUR NOTE
TEA TIME
There’s tea talk everywhere you turn—both in flavor popularity, new steeping formats, and new products like plant-based milk teas and sparkling teas.
Sourdough is being utilized in both traditional and innovative ways—pizza crusts (turn to page 08 for a deeper look at pizza), flatbreads, brownies, crackers, and more—with customers looking for the benefits and flavor that sourdough offers.
(Making a Splash) Crispy karaage chicken with Nappa seaweed slaw. Photo courtesy Eatertainment Events & Catering; (Snack Attack) French-inspired snack buffet. Photo courtesy Culinary Canvas; (Striking a Sour Note) Turkey croquettes with sourdough stuffing. Photo courtesy Eatertainment Events & Catering; (Tea Time) Afternoon tea. Photo courtesy Sergio Zacchi
WINTER 2024 ■ CATERSOURCE
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