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.
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 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.
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.
The foodservice industry is succeeding in driving consumer and investor enthusiasm for healthy, sustainable food options that emphasize plants over animal proteins, according to the 2017 Menus of Change Annual Report.