Foodservice distributor, US Foods Holding Corp., is highlighting 24 products and providing information on how the company builds its innovation-based portfolio, in the fall edition of its Scoop magazine.
“We take great pride in keeping a pulse on product innovation and doing all of the legwork required to bring the most innovative and solutions-oriented products to our operators,” said Stacey Kinkaid, vice president of product development and innovation for US Foods, in a statement. “Whether the operator’s focus is on driving traffic with a differentiated menu, standing out from the competitors, finding on-trend menu inspiration, addressing labor shortages or increasing profitability, Scoop’s innovative products are here to help our operators Make It.”
Highlighted products include:
Chef’s Line Kimchi Fried Rice: Knowing that kimchi fried rice is expected to grow beyond 58 percent over the next four years, Eric Clark, US Foods chef-turned-product-developer, scoured the globe to find the right partner to help the company develop its gold-star recipe, according to US Foods. Made in Asia, the item delivers a bold and complex flavor in a labor-saving format that cooks in minutes when thawed, according to the report.
Patuxent Farms Taiwanese-Style Salt & Pepper Popcorn Chicken: US Foods Senior Product Developer Stanley Wu drew inspiration from Taiwan’s vibrant street food markets and restaurant tours to develop an approachable and authentic golden brown popcorn chicken with the flavors of salt, pepper, and five spice with other natural flavors including soy and mirin flavors.
Chef’s Line Italian Asiago Stuffed Gnocchi: US Foods Senior Product Developer Amy Bracco attributes a strong relationship with her Italian supplier as the key to landing on the final formulation of this labor-saving product after three years of development. The product was perfected during a supplier facility visit to Italy when the cheeses were whisked to blend instead of paddled, resulting in a creamier filling texture for the gnocchi, according to US Foods.
Monarch Sriracha Hot Honey: Hot honey is the fastest growing condiment on menus, and sriracha is projected to grow 31 percent over the next 4 years. US Foods Associate Product Developer Jamie Burroughs worked to include two trending condiment offerings in this recipe: hot honey and the bold flavor of sriracha. The product uses Grade A wildflower honey combined with red chili peppers, vinegar, and garlic from sriracha hot sauce. This labor-saving, ready-to-use condiment can also be used as a front-of-house squeeze bottle for condiment stations, bars, or buffets.
Monogram Carbon-Negative Cutlery: This cutlery is made from a blend of greenhouse gas-derived biomaterial combined with traditional polypropylene and minerals, generating a negative carbon footprint. To achieve this combination, US Foods Senior Product Developer Sue Evans leveraged two key suppliers. It is the first product line launched under the new climate-conscious pillar in the Serve Good portfolio, which was developed to include products that help to contribute to the reduction of greenhouse gases. The Serve Good product portfolio offers more than 950 products that meet US Foods sustainability criteria, including products that are responsibly sourced or contribute to waste reduction. Full Story
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