Flavor, Nutrition and Functionality When Eating away from Home
Flavor has emerged as the foodservice buzzword for the new millennium. Chefs scour the globe for inspiration, blending techniques and ingredients from far-flung cuisines with familiar foods to create exciting taste combinations. Renewed interest in Mediterranean flavors has returned the dried plum to center stage in menu development.
From French bistro cooking to the multitude of new sandwiches appearing on restaurant menus, chefs rely on dried plums to add moisture, flavor and shelf life in many recipes and applications. Whether prepared on-premise or included in a prepared food, dried plums provide foodservice operators with multiple benefits from this single ingredient.