Nutrition & Foodservice Edge Magazine - November/December 2022 - 25

ingredients. " To counteract these
concerns, operators can:
* Focus on flavor and satisfaction.
Spicy and Southern foods are both
trending right now-consider
offering dishes with a kick that
provide both dynamite flavor and
satisfying texture.
DAIRY-FREE TRIPLE BERRY PARFAIT
Makes 12 parfaits
* Spotlight what is there, rather than
what's missing. " Made from plants "
is more appealing than " meatless. "
Let diners know what they are
getting-simple ingredients and a
wealth of vitamins and minerals.
Emphasize quality, nutrition, and
protein to encourage interest.
* Integrate plant-based options with
other dishes on the menu. You
can offer a traditional breakfast
sandwich with sausage and cheese
and a vegetarian version, for
example, pair plant-based meatballs
with spaghetti and marinara
sauce, or include multiple yogurt
alternatives on your parfait station.
NUTS FOR COCONUTS
As a chef at General Mills, I've had the
opportunity to test out different plantbased
ingredients as we aim to bring
new menu solutions to foodservice
operators. Coconut milk continues to
be a top dairy alternative for its great
taste, texture and flexibility, and it
serves as the base for the new smooth
and creamy dairy-free yogurt we are
bringing to foodservice menus.
2. Nielsen XAOC Total US 52WE 5/1/21.
Ingredients
* 9 cups dairy-free
vanilla yogurt
* 3 cups blueberries
* 3/4 cup parfait granola
* 1-1/2 cups blackberries
* 3 cups strawberries, quartered
Instructions
1. Place 1/4 cup yogurt in bottom of parfait cup.
2. Layer in 1/4 cup blueberries and another 1/4 cup yogurt.
3. Add 1/4 cup strawberries and 1/4 cup yogurt.
4. Top with 1 Tbsp. granola and 2 Tbsp. blackberries.
Dairy-free yogurt consumption has
experienced double-digit growth, with
the category up 14 percent year over
year.2
And coconut milk is second only
to almond milk when it comes to nondairy
milk options.
Plant-based foods have gone from a
niche market to mainstream appeal.
They offer health benefits, reduced
environmental impact, and versatility
that can help operators incorporate
new favorites in a variety of ways
across the day. E
SONJA KEHR, CEC, CDM, CFPP
Sonja Kehr is a member of the Chefs of the Mills-specialized culinary
professionals at General Mills who immerse themselves in the industries they serve
to offer training, ideas, and inspiration. Visit www.generalmillsfoodservice.com to
view their Plant-Based Eating webinar and access more plant-forward recipes.
NUTRITION & F OOD SER VICE EDGE | NOVEMBER-DECEMBER 2022 25

http://www.generalmillsfoodservice.com

Nutrition & Foodservice Edge Magazine - November/December 2022

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - November/December 2022

Top 10 Pillars of Service Excellence
6 Surprising Ways to Improve Your Leadership Skills
My Recipe for Success
Leveling Up: Give Your Operations Team a Boost By Leveling Up Your Team
Antimicrobial Resistance: Food Safety Implications and Beyond
Celebrate Cultural Diversity With Culinary Traditions: Enhance a Mission of Inclusion With the Food You Serve
ANFP Announces 2022 Salary Survey Results
Planting for the Future: Why Plant-Forward Menus Are Ideal for Foodservice Operations
Team Development: How to Create a Lasting, Successful Team Dynamic
What CDM, CFPP Means to Me
How to Re-energize Your Post-Pandemic Work Team
Soyfoods Recipes Inspired By Global Flavor Trends
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - November/December 2022 - Cover1
Nutrition & Foodservice Edge Magazine - November/December 2022 - Cover2
Nutrition & Foodservice Edge Magazine - November/December 2022 - 1
Nutrition & Foodservice Edge Magazine - November/December 2022 - 2
Nutrition & Foodservice Edge Magazine - November/December 2022 - 3
Nutrition & Foodservice Edge Magazine - November/December 2022 - 4
Nutrition & Foodservice Edge Magazine - November/December 2022 - Top 10 Pillars of Service Excellence
Nutrition & Foodservice Edge Magazine - November/December 2022 - 6 Surprising Ways to Improve Your Leadership Skills
Nutrition & Foodservice Edge Magazine - November/December 2022 - 7
Nutrition & Foodservice Edge Magazine - November/December 2022 - 8
Nutrition & Foodservice Edge Magazine - November/December 2022 - 9
Nutrition & Foodservice Edge Magazine - November/December 2022 - 10
Nutrition & Foodservice Edge Magazine - November/December 2022 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - November/December 2022 - Leveling Up: Give Your Operations Team a Boost By Leveling Up Your Team
Nutrition & Foodservice Edge Magazine - November/December 2022 - 13
Nutrition & Foodservice Edge Magazine - November/December 2022 - 14
Nutrition & Foodservice Edge Magazine - November/December 2022 - 15
Nutrition & Foodservice Edge Magazine - November/December 2022 - Antimicrobial Resistance: Food Safety Implications and Beyond
Nutrition & Foodservice Edge Magazine - November/December 2022 - 17
Nutrition & Foodservice Edge Magazine - November/December 2022 - 18
Nutrition & Foodservice Edge Magazine - November/December 2022 - 19
Nutrition & Foodservice Edge Magazine - November/December 2022 - Celebrate Cultural Diversity With Culinary Traditions: Enhance a Mission of Inclusion With the Food You Serve
Nutrition & Foodservice Edge Magazine - November/December 2022 - 21
Nutrition & Foodservice Edge Magazine - November/December 2022 - ANFP Announces 2022 Salary Survey Results
Nutrition & Foodservice Edge Magazine - November/December 2022 - Team Development: How to Create a Lasting, Successful Team Dynamic
Nutrition & Foodservice Edge Magazine - November/December 2022 - 24
Nutrition & Foodservice Edge Magazine - November/December 2022 - 25
Nutrition & Foodservice Edge Magazine - November/December 2022 - 26
Nutrition & Foodservice Edge Magazine - November/December 2022 - 27
Nutrition & Foodservice Edge Magazine - November/December 2022 - 28
Nutrition & Foodservice Edge Magazine - November/December 2022 - 29
Nutrition & Foodservice Edge Magazine - November/December 2022 - 30
Nutrition & Foodservice Edge Magazine - November/December 2022 - 31
Nutrition & Foodservice Edge Magazine - November/December 2022 - 32
Nutrition & Foodservice Edge Magazine - November/December 2022 - 33
Nutrition & Foodservice Edge Magazine - November/December 2022 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - November/December 2022 - 35
Nutrition & Foodservice Edge Magazine - November/December 2022 - How to Re-energize Your Post-Pandemic Work Team
Nutrition & Foodservice Edge Magazine - November/December 2022 - 37
Nutrition & Foodservice Edge Magazine - November/December 2022 - 38
Nutrition & Foodservice Edge Magazine - November/December 2022 - 39
Nutrition & Foodservice Edge Magazine - November/December 2022 - 40
Nutrition & Foodservice Edge Magazine - November/December 2022 - 41
Nutrition & Foodservice Edge Magazine - November/December 2022 - 42
Nutrition & Foodservice Edge Magazine - November/December 2022 - Soyfoods Recipes Inspired By Global Flavor Trends
Nutrition & Foodservice Edge Magazine - November/December 2022 - 44
Nutrition & Foodservice Edge Magazine - November/December 2022 - 45
Nutrition & Foodservice Edge Magazine - November/December 2022 - 46
Nutrition & Foodservice Edge Magazine - November/December 2022 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - November/December 2022 - 48
Nutrition & Foodservice Edge Magazine - November/December 2022 - Cover3
Nutrition & Foodservice Edge Magazine - November/December 2022 - Cover4
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