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Restaurant Daily News Tuesday, May 21, 2019 6 4 2019 Best of Show Plant to Plate: Simple Food Make way for a new line of plant-based pastas, grains and "coming soon" pestos – all with clean labels and exceptional taste, crafted by culinary artists with a mind for using the only freshest and responsibly sourced ingredients nature has to offer. These dishes not only taste amazing, but you can feel good about what you're eating, too. In retail, four delicious offerings have already hit the shelves, including two hearty ravioli, with roasted vegeta- bles and cauliflower, a half-moon shaped pasta with tofu and edamame, and a robust barley risotto with tomatoes and sweet corn, trend setters in the plant- based space. In foodservice, the varieties provide a unique and on-trend canvas for you to get creative with your own sauces. Butternut squash and kale and roasted vegetable raviolis are made with 100 per- cent stone ground whole wheat, organic avocado and sweet potato infused dough. Simply delicious, with nutritionals unparalleled in the industry. Each culinary masterpiece was carefully curated to inspire the flexitarian community. This shift toward plant-based eating was driven by Millennials, who are more likely to consider the food source, animal welfare and environmental impact when nav- igating their purchase options. Growth in this sector will contin- ue with the 70 million Gen Z con- sumers on the same path, shaping the future of the food landscape over the next several years. These chef-inspired recipes have been developed using ingredients that you can actually recognize, are always protein-enriched and a good source of fiber. Simple food with "no artificial any- thing," minimal added sugars, whole grains, plant-based pro- tein, driven by taste – a refreshing addition to the mar- ketplace. Plant to Plate is a brand extension of Carla's Pasta. Carla's Pasta is the largest specialty filled pasta company in the U.S., woman owned and family operated since 1978. Visit Carla's Pasta at booth #707. Waring Continues Legacy of Innovation Waring Commercial is a global leader in foodservice equipment. Dedicated to pro- viding innovative, reliable, value-driven solutions, its goal is to make its cus- tomers' lives easier and their businesses more profitable. Whether you serve up old favorites, trendy new menu items or a combination of both, Waring Commercial equipment guarantees unparalleled results. Imagine. Invent. Inspire. ® Waring has an extensive collection of products that it separates into four distinct categories. "As world-renowned specialists in Blend, Prep and Cook, we're proud to introduce the addition of Brew," says Samantha Mullins, Waring Marketing Manager. "Our Brew product lineup will soon offer a full range of solutions in the hot beverage category. It will bring us full circle as the complete Solutions Specialist, offering the perfect solution within each category for each customer." Blend The original Waring blender was invent- ed over 80 years ago, and the company continues to lead, innovate and elevate the category. Its comprehensive lineup of classic blenders, made in the USA of U.S. and foreign parts, and immersion blenders and drink mixers feature effi- cient design and intuitive controls. Made for maximum output with minimal effort, they're built to last, with a diversity of options to exceed the expectations of any foodservice operation. Prep The Prep category includes a vast range of dependable, powerful and durable food prep solutions, designed to meet cus- tomers' demands for optimal speed and reliability. Waring's selection of Prep solu- tions includes food processors, grinders, juicers and extractors, chamber vacuum sealers, chocolate melters, stand mixers, ice cream makers and other essentials for the fully equipped professional kitchen. Cook Waring's Cook category sets the standard for space-saving solutions that let busi- nesses expand their menus. High pow- ered and low maintenance, the compa- ny's cooking equipment includes a full selection of induction ranges, convec- tion and pizza ovens, panini grills, heavy-duty griddles, microwaves, thermal circulators, pasta cookers and more. Its extensive line of essen- tials helps you build your business. Brew With Brew, Waring continues its legacy of innovation with high-performance, hot beverage solutions from a brand you can trust. Its strong commitment to extensive R&D, thoughtful design and precision manufacturing ensures the company equips its customers with unsurpassed brewing equipment solutions, from cof- fee urns to hot water dispensers. Like the other categories, Waring's new Brew cat- egory features a product lineup that com- bines reliability and innovation. Waring keeps professional kitchens on trend and presents creative new ways to use its products. "We are committed to introducing new breakthroughs to meet the needs of the market," Mullins says. "Our new Mini Belgian Waffle Maker, for example, is engineered to meet high demand, producing up to 100 mini Belgian waffles per hour. Our Bubble Waffle Maker enables operators to add the ice cream-filled bubble waffle, the most popular street snack in Hong Kong, to their dessert menus." From small establishments to multi- unit chains, foodservice operations everywhere turn to Waring as their one- stop solutions specialist. Visit Waring at booth #2616. MarDona Bulk Olive Oil & Balsamic Program MarDona has expanded its line to include a new bulk food service pro- gram, which will offer all of its olive oil products: pure olive oil, extra virgin olive oil, and infused olive oils in one- gallon jugs and five-gallon pails. MarDona's, Wild Forest's and La Truffe's black and white truffle-infused olive oils are also included in the program, as well as MarDona's Balsamic Condimenti product line, including Traditional Imported Balsamic and all of the company's fruit-flavored bal- samics. For more information, call 855.645.7772, email info@mardona specialtyfoods.com or go to www.mardonaspecialtyfoods.com. Growing Consumer Demand for Beef According to the latest retail sales data from IRI/Freshlook, beef demand is up 15 percent since 2012. Strong consumer beef demand is expected to continue into 2019, with the U.S. Department of Agriculture predicting consumers in the United States will eat 8.9 percent more beef this year than in 2015. Much of beef's demand is driven by ground beef and loin cuts, which are particularly popular with consumers at the grocery store. Not only are consumers eating more beef, they are also enjoying more high- quality beef. This is due to more cattle in the U.S. herd grading higher than ever before. "Cattle farmers and ranchers, and the entire beef industry, have worked particularly hard during the past 10 years to produce higher-quality beef, and that work is clearly paying off with increased consumer demand," said Bridget Wasser, Executive Director of Meat Science & Supply Chain Outreach for the National Cattlemen's Beef Association, a contractor to the Beef Checkoff. "We're seeing demand for USDA Choice and Prime beef grow, signaling consumer desire for a higher- quality product. An increase in the size of the U.S. cattle herd paired with a higher-quality beef supply shows the industry is responding."