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Restaurant Daily News 3 3 Tuesday, May 22, 2018 Lollicup USA, Inc. Helps Customers, Distributors Prepare for Impending Plastic Bans Lollicup ® USA, Inc. is helping its cus- tomers and distributors prepare for the impending plastic bans by offering alter- native products. Some of the products include paper and plant based (PLA) plastic straws, utensils, food containers, cups, etc. Lollicup has had an eco-friendly line called Karat Earth™ for over 10 years. It has been adding products to its existing line to meet the changing needs of cus- tomers and the marketplace. Chief Executive Officer and Lollicup Founder Alan Yu said, "I saw the need in the disposable food industry, and how these products could lessen our carbon footprint. That is why we started producing products that were responsibly sourced and could be recycled or com- posted. With all of the plastic bans springing up, the industry is now ready for the line we have been carrying for almost a decade." Yu is referring to the more than 126 cities that have banned expanded poly- styrene across the nation in an effort to eliminate the ever growing amount of waste. The bans directly affect the food- service industry because of the food con- tainers, cups and other items they use to serve customers daily. The next items that will be affected are plas- tic straws and plastic utensils. So far, four cities have banned the straws, and Malibu has banned the plastic utensils. It is only a matter of time until other cities follow. This is due, in part, to the domino effect that is occurring over banning plastics and all the attention plastic straws are receiving on social media with cam- paigns such as the "Last Plastic Straw Movement" and the "No Straw Challenge." "The bans will continue and we are prepared and have been informing our distributors and customers about the products they can use that will serve their needs, comply with the bans, and most importantly, be better for our environment," said Yu. About Lollicup USA Lollicup USA, Inc. is a premier beverage and disposable goods supplier and manu- facturer, a one-stop shop to the foodser- vice industry. Lollicup has developed four distinct brands: Karat ® , Karat Earth (eco- friendly), Tea Zone ® and Total Clean. It has also expanded production and distri- bution to ensure that customers have superior customer service, fast delivery and the latest industry innovations. For more information, visit booth #1257 or go to www.lollicupusa.com. The Art of Risotto Perfected by Carla's Pasta Who is the second largest producer of rice in the world? Italy, the home of pasta! Yes, risotto is a huge part of the cuisine in Northern Italy and is a perfect alternative to pasta as a primo piatto, or "first dish." The area of Vercelli and Novara, in the region of Piedmont where Founder Carla Squatrito is from, is famous for its rice production. This region has an abundance of water from flowing rivers starting in the Alps, including the Po which is the longest in Italy. It creates the perfect environment for rich and fertile Risaie, or paddy fields that generate several varieties of rice. Deeply rooted in culture, Carla's Pasta in South Windsor, Connecticut con- tinues to develop new products that embrace its Italian heritage and deliver a culinary standard that is delicious, on trend and innovative for all customers to enjoy. Risotto is not the easiest task in the kitchen and takes time and attention to get it right. "Finding the secret of great risotto," or "Mantecatura" only comes from the patient and skilled master. Carla's team of accomplished chefs has researched and perfected the specific techniques so you can enjoy this irre- sistible culinary treat. In March of 2018, Carla's intro- duced its Premium Parmesan Risotto to all its customers. "We believe that the consistency of this creamy risotto is second to no one in the marketplace," says Sergio Squatrito, Vice President of Operations. It fea- tures tender short grain Arborio Rice, blended with aged Parmesan and Pecorino Romano cheeses, delicately accented with hints of sweet cream and Chablis wine to create a true Epicurean delight. The "Mantecatura" of perfect creamy risotto comes from a proprietary steam bag technology that saves time, labor and is ready in minutes. This steam and serve premium risotto is a single serving or can be blended with your favorite option to create customized offerings. It will elevate any meal as a starter, perfect lunch, be a partner to your main dish, or hold its own as the cen- terpiece for an entrée. Carla's Pasta has taken the intimidation away from risotto, making and perfecting a solution that fits any opera- tion. This creamy Parmesan Risotto will be a menu staple that delivers irresistible taste, ease of preparation and versatility for all segments of the menu. Enjoy this gluten-free perfect alternative to pasta, potatoes or any other option that rounds out your menu. Visit Carla's Pasta at booth #707. Falafel Powers Up Your Menu with Plant-based Protein Falafel is hitting the sweet spot of a num- ber of trends playing out with restaurant consumers today, from its place as an authentic ethnic street food, a versatile plant-based protein or as the "Most- Loved Emerging Middle Eastern Dish," per the recent Datassential Global Flavors Keynote Report. In just the last year, falafel mentions on college and university has increased 71 percent, and it has a 21 percent increase on non-ethnic fast casual menus, according to Datassential MenuTrends, illustrating the strong application for falafel well beyond Mediterranean menu concepts. "We have seen a tremendous increase in the last year from both food- service operators and retail stores asking us about adding falafel to their offer- ings," declares Peter Parthenis Jr., Grecian Delight President and Chief Executive Officer. "From Mediterranean operators to non-ethnic fast casual, mid- scale dining and especially colleges and universities, falafel has great application across a number of segments." Sustainable, plant-based proteins are growing into must-have's in the eyes of many of today's restaurant patrons. Restaurant Hospitality magazine called out plant based eating as a "mega trend" with now 85 percent of American con- sumers saying they are adding plant- based foods to their diet. Falafel is an emerging ethnic dish that blends this need for more vegetarian offerings with the excitement of global flavor and street food fun. "We see falafel as the perfect new addition for restaurants as it is a two-for-one win. You combine a desirable plant-based protein and authentic Mediterranean favorite in one delicious menu solution," explains Parthenis. Falafel is a versatile product that can be used as a vegetarian protein snack, breakfast, appetizer, sandwich or salad. "Our chef has created a range of exciting traditional and contemporary menu applications for falafel," states Parthenis. Many of these ideas and more informa- tion on bringing the power of falafel to your menu can be found at www.grecian delight.com/falafelpower. New Falafel Fritters, launched by Grecian Delight last year, were selected as one of the 2018 FABI Award Winners, recognizing the product for its superior quality and distinction in the market. The 1-ounce pre-formed Falafel Fritters were developed from an authentic Mediterranean recipe and are free of artificial colors, flavors and preservatives and are kosher and vegan. Grecian Delight, A Pure Mediterranean Foods Company, brings you the very best of Greek and Mediterranean cuisine with products including gyros and specialty meats, pitas and flatbreads, Tzatziki, hummus and spreads, falafel and additional Mediterranean specialties. Visit Grecian Delight at booth #817 in the South Hall. For more information, go to www.greciandelight.com or call 800.621.4387. Award-Winning Burrata from Maplebrook Farm Awarded first place in its category at the 2016 American Cheese Society Conference, the award-winning Maplebrook Farm Burrata is made with Old World traditional techniques and recipe. Maplebrook Farm's burrata is handmade in Bennington, Vermont, and replicates Old World techniques by stretching curd into mozzarella and filling it with a luscious creamy center of Stracciatella. Maplebrook Farm Burrata is a fantas- tic and impressive way to change the tra- ditional caprese salad. Cut in half and serve in a deep plate, paired with fresh tomatoes, fragrant basil or peaches and rosemary. Then scoop with crusty bread, accompanied by a bottle of wine. Substitute mozzarella with burrata in cap- rese salad to flair up a traditional dish – Burrata acts as a can- vas for culinary cre- ativity. Available in several sizes: 2-ounce, 4-ounce, 8-ounce and 12-ounce. Maplebrook Farm has been hand-crafting cheese in Bennington, located in the Berkshires of Vermont, since 2003. The dairy has won multiple awards for its cheeses, both on the regional and national lev- els. For more information, contact Maplebrook Farm at 802.442.9950 or go to www.maplebrookvt.com.