Tricia Contreras

Tricia Contreras edits food and beverage newsletters and writes about news and trends in foodservice, grocery and the culinary world for SmartBrief.com

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Top 10: Rumored Kroger-Ahold merger, PepsiCo's new strategy and wildfires take a toll on wine
Top 10: Rumored Kroger-Ahold merger, PepsiCo's new strategy and wildfires take a toll on wine

A rumored merger deal between Kroger and Ahold, PepsiCo's approach to e-commerce and the damage caused to wineries by the California wildfires were among the week's top stories.

Chefs and attendees at the 2016 Latin Cuisine Summit
Chefs and attendees at the 2016 Latin Cuisine Summit

The CIA's Center for Foods of the Americas will explore the culinary traditions of Cuba, the Dominican Republic and Puerto Rico next month at its second annual Latin Cuisine Summit, Arriba el Caribe!

Ahimi plant-based tuna; A plant-based approach to sustainable seafood
Ahimi plant-based tuna; A plant-based approach to sustainable seafood

Started by a chef with a mission to create a sustainable, plant-based alternative to tuna, Ocean Hugger Foods is preparing to add two new items to its lineup of plant-based seafood products.

McCafe to debut bottled coffee
McCafe to debut bottled coffee

Four executives announced they will leave Reckitt Benckiser, Lidl has plans to expand to Ohio and McDonald's will roll out bottled McCafe coffees for grocery retail.

Peruvian dishes draw inspiration from the cuisines of many cultures
Peruvian dishes draw inspiration from the cuisines of many cultures

With regional dishes that range from hearty stews to refreshing ceviches and cultural influences including Japanese and Chinese, the food of Peru encompasses myriad ingredients, flavors and cooking styles.

Pizza, poke and Indian concepts are hot in the field of fast-casual
Pizza, poke and Indian concepts are hot in the field of fast-casual

Here’s a look at how pizzerias and two other hot concepts -- poke and Indian cuisine -- are fanning the fast-casual flames.

Commitments to a cage-free future pinch egg producers in the present
Commitments to a cage-free future pinch egg producers in the present

Egg producers are scrambling to ramp up cage-free supplies to meet brands’ future commitments. However, companies and even the consumers to whom they’re trying to appeal with new sourcing guidelines are slow to make the switch.

Mezcal makes inroads in the US
Mezcal makes inroads in the US

Mezcal is known to many as the smoky cousin of tequila, and the storied spirit is gaining a following in the US, especially artisanal and ancestral varieties that have qualities US consumers look for, such as small-batch and organic.

Presenters at the 2017 Menus of Change conference agreed: For real change to occur in the food industry, taste is paramount.

Food truck fare, steakhouse fusions stoke US interest in Brazilian cuisine
Food truck fare, steakhouse fusions stoke US interest in Brazilian cuisine

Chefs are drawing on Brazilian influences to create modern dishes that blend Brazilian elements with current US food trends, and new concepts from Brazil are primed to enter the US market as interest in Latin American cuisine grows.