The dairy aisle is where we head to for milk, butter, eggs, cheese and all other dairy needs. But what else does the dairy aisle offer to fit into every lifestyle? The dairy aisle has evolved over the years, adapting to new lifestyle changes, food trends, and important dietary needs. The versatility of the dairy aisle caters to dairy lovers, and non-dairy lovers alike!
Introducing the modern dairy aisle, where you can find enjoyable dairy snacks – everything from cheese sticks and yogurts, to non-dairy alternatives such as almond milk, vegan yogurts, on-the-go packaged snacks, and other plant-based options. Just in time for National Dairy Month in June, James Briscione is in this interview to share the latest innovations happening in the dairy aisle. He will also discuss ways to incorporate new, versatile, and nutritious recipes into your kitchen to offer something creative and palette-pleasing for everyone.
Did you know?
- Grocery shoppers average 55 buying trips per year – the dairy aisle is the greatest trip driver averaging 44 trips per buying household.
- There are around 2,000 varieties of cheeses.
- Americans consume about 260 eggs per person per year.
- U.S. yogurt sales were just shy of $9 billion in 2018.
- Plant-based foods saw sales in 2018 grow 20% over prior year, topping $3.3 billion.
For more information please visit: www.EasyHomeMeals.com
MORE ABOUTJAMES BRISCIONE:
James Briscione is the Director of Culinary Research and a chef-instructor at the Institute of Culinary Education (ICE) in New York City. He is the first two-time champion of Food Network’s ‘Chopped,’ a host and judge on Food Network, and one of People Magazine’s ‘Sexiest Chefs Alive 2016.’He is the author of four books: Just Married & Cooking (Scribner 11’), Cognitive Cooking with Chef Watson (Sourcebooks 15’), The Great Cook (Oxmoor House 15’) and the forthcoming The Flavor Matrix (HMH 18’). Since 2008, James has operated Just Married & Cooking LLC with his wife, Brooke Parkhurst. Their company creates one-of-a-kind, custom dining and educational experiences. Together, they also teach a series of date night cooking classes at ICE, where they inspire couples of all ages to get in the kitchen and create delicious food. For the past decade, Chef James has been at the forefront of groundbreaking culinary events that seek to combine unexpected ingredients in new and exciting ways. Most recently, James was invited to speak at TEDxWarsaw to share his work and discuss the future of food. You can currently follow the culinary adventures of James and his family in their Food Network digital series, Man Crafted, and Cooking with Dad. You can also catch James in his ‘live’ broadcasts for Food52 as well as his regular guest appearances as a chef and food expert on The Dr. Oz Show.
Produced for: National Frozen & Refrigerated Foods Association (NFRA), a non-profit
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