The James Beard Foundation’s Blended Burger Project has called attention to the practice of combining mushrooms with meat at foodservice, but it seems it could have a positive impact on mushroom sales at retail also.
With summer grilling in mind, the Mushroom Council and the North American Meat Institute partner for a retail grilling promotion encouraging consumers to pair veal and mushrooms while entering to win prizes.
The Packer editor Tom Karst and Produce Retailer editor Ashley Nickle discuss some of the topics of interest this week, from new tariffs on Mexican products to a report detailing projections for the future of grocery.
The U.S. Department of Agriculture is restricting California and New York businesses from operating in the industry, including meal kit company Chef’d, which closed abruptly last July when it ran out of funds.
While production of mushrooms in the U.S. was slightly down in 2017-18, sales hit an all-time high, at $1.23 billion, buoyed by per-pound increases for fresh and processed, agaricus and specialty mushrooms.