Slideshow: Top innovations at N.R.A. Show 2017

by Monica Watrous
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CHICAGO — Brazilian cheese bread, chili-infused honey and a gluten-free biscuit sandwich are among food and beverage products recognized at the National Restaurant Association Restaurant, Hotel-Motel Show held May 20-23 in Chicago. Showcasing the latest innovations and information about trends and growth opportunities in the industry, the annual event attracts more than 67,000 restaurant, food service and hospitality professionals.

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 Awards winners based on benefits offered to both restaurant operators and end consumers. Judges for the 2017 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; Robin Rosenberg, vice-president, Chef de Cuisine, Levy Restaurants; Lee Ann Shaw, global procurement director hot beverages and snacks, Aramark; and Bret Thorn, senior food editor for Nation’s Restaurant News.

“The FABI Awards offer restaurant operators an inside look at the future of food and beverage as the industry continues to innovate and move forward,” said Atour Eyvazian, convention chair for N.R.A. Show 2017 and multiunit owner of 107 Jack in the Box restaurants in Houston and San Antonio. “It’s very exciting to discover new flavors, on-trend menu items and delicious food that’s both nutritious and allergy-friendly.”

Click for a slideshow of the 2017 FABI Award winners.

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