Culinary Industry Spotlight

The latest in food news

As a valued member of the ICE community, we want to help you stay on top of trends and changes in the industry. Here's the latest. 

The culinary industry has been heavily impacted by the happenings around us in 2022.

Here's a quick summary of some relevant articles:

Are you familiar with cottage food laws? You should be. Recent updates to already popular cottage food laws in a number of states will help home cooks connect with more consumers. And that's great news for everyone who cooks, eats or both.

Food Network compiled a list of predictions regarding what + how we will be cooking and eating this year. Tried ordering food via social media? Expect to see that more commonly offered as an option by restaurants.

Russia’s invasion of Ukraine has sparked a global shortage of sunflower oil that has, in turn, pushed prices of other edible oils to record highs, hitting food makers and consumers already grappling with inflation (account required for viewing article).

Meatless meat? You've probably seen it everywhere. Fishless fish? Expect to start seeing this on menus soon.

Check out some perspective on the topic:

Vegan seafood is on the rise — but what’s behind its growth, and who are the key players? Green Queen checks out how and why plant-based seafood is quickly gaining in popularity.

Chefs are employing inventive culinary techniques with fruits and vegetables, or using innovative new products on the market to replicate the flavor and texture of a particular fish or shellfish.

Whole cuts are the (mostly unattained) holy grail of plant-based food tech today. Food science and technology leaders are rising to the challenge with whole cuts of meat, like steaks and filets, made from plants.

Representation — of cultures, of ingredients, of cooking styles — is so important to the vibrant fabric of the culinary world.

Here are some examples of extraordinary ways that these elements can be represented:

This restaurant is run by an over 80% Indigenous staff. And immediately, it’s become one of the most important — and hard-to-get-into — restaurants in the country.

Butcher and founder of The Meat Wagon, Stefano Diaz, aims to provide a space where queer people can feel comfortable visiting and asking questions. And the shop stocks less-common cuts of meat with a nod to a diverse assortment of cultures.

The past two decades of popular food culture have seen some vindication for fusion. Finding the nexus point between cuisines can produce clever, inspired dishes; it can also lead cooks through unintended cultural roundabouts.

It cooks as quickly as couscous, it’s a nutritional powerhouse, it’s budget-friendly, it’s gluten-free, it’s good for the environment. We’re talking about fonio, an ancient super-grain seen all across West Africa.

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