It’s Crunch Time


According to Datassential, 27% of operators expect sales in nuts and seeds to increase in the next year, as chefs are experimenting with distinct textures to differentiate their menus. With various nuts and seeds being recognized as better-for-you ingredients and functional superfoods, consider incorporating these trending textures onto your menu.

On the Menu

  • Momofuku Noodle Bar, owned by previous Maines Food Show special guest David Chang, adds texture to its Chilled Spicy Noodles with Sichuan sausage and Thai basil dish by topping it with candied cashews.
  • Pasta is a blank canvas for textural contrast – Pizzeria Stella in Philadelphia, PA, serves its Lamb Bolognese Rigatoni topped with pistachio gremolata, and Sardella’s in St. Louis finishes its ‘Nduja Agnolotti with toasted, crushed peanuts.
  • Vegan restaurant Half-Peach Bakery and Café in Louisville, KY, substitutes nuts for animal protein in its Nacho Bowl, featuring a mixture of almonds, walnuts, sunflower seeds, and spices as the “raw taco meat” topped with pickled jalapeño, cashew sour cream, and cashew cheese sauce.


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