Slideshow: Top innovations from N.R.A. Show 2016

by Monica Watrous
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CHICAGO — Craft beverages, artisanal bread bites and Peruvian sauces are among food and beverage products recognized at the National Restaurant Association Restaurant, Hotel-Motel Show held May 21-24 in Chicago. Showcasing the latest innovations and information about trends and growth opportunities in the industry, the annual event attracts more than 66,000 restaurant, food service and hospitality professionals.

From gluten-free to global flavors, recipients of the Food and Beverage (FABI) Awards reflect leading industry trends. A panel of executives across commercial and non-commercial industry segments selected the FABI Award winners based on benefits offered to both restaurant operators and end consumers. Judges for the 2016 FABI Awards include Timothy J. Dietzler, director of dining services, Villanova University; Lori Estrada, senior vice-president of research and development, Wendy’s; Christopher Koetke, vice-president, The School of Culinary Arts, Kendall College; John Li, senior vice-president of research and development, Bloomin’ Brands; Jennifer Pollhammer, global procurement director, Aramark; Robin Rosenberg, vice-president, Chef de Cuisine, Levy Restaurants; and Bret Thorn, senior food editor for Nation’s Restaurant News.

“The FABI Awards provide restaurant operators a sneak peek at innovative menu items that address the desires customers are seeking,  as well as meeting operators desire for cost effective solutions says Lisa Ingram, convention chair for N.R.A. Show 2016 and president and chief executive officer of White Castle System, Inc. “The FABI Award recipients demonstrate the craftsmanship and creativity today’s world increasingly demands — from creating more flavorful dishes for the end consumer to offering ingredient alternatives for gluten-free, paleo, and additional dietary restrictions.”

Click for a slideshow of the 2016 FABI Award winners.

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