Inspired Lentil Innovation from America’s Leading Chefs – A Recap from Kitchen Collaborative 2026 June 2, 2026By Jasmine HansonLentils.org participated in the Kitchen Collaborative program again in 2026, supplying lentils to 100 chefs across the U.S. representing high volume commercial and non-commercial foodservice operators. Chefs worked with various ingredients and products to pull together innovative concepts in hopes of winning a ticket to an immersive culinary experience to Mendoza, Argentina later this year.
Food Trend Spotlight: Pflanzliche Proteine aus natürlichen Zutaten June 1, 2026By Jasmine HansonDa steigende Lebensmittelkosten auch bei der Planung für die zweite Jahreshälfte 2023 weiterhin eine große Rolle spielen, bieten Linsen eine vielseitige Möglichkeit, Geschmack zu verstärken, spannende Texturen zu schaffen und gleichzeitig bezahlbare Gerichte mit pflanzlichem Protein aus natürlichen Zutaten anzubieten. Besonders die Gen Z, aber auch die allgemeine Bevölkerung, greift zunehmend zu pflanzlichen Alternativen. Viele
Internationale Snacks May 13, 2026By Jasmine HansonOb süß oder herzhaft – Snackkultur ist heute allgegenwärtig. Laut dem „State of Snacking Report“ von Mondelez bevorzugen „60 % der Konsumenten Snacks oder kleinere Mahlzeiten häufiger als klassische Hauptmahlzeiten.“ Vom Einkauf bis zum Verzehr gehören Snacks inzwischen zu den beliebtesten Genussmomenten vieler Verbraucher. Knusprige Häppchen, herzhafte Dips, süße Leckereien oder kleine Fingerfoods – kaum
Case Study: Lentils Take Center Stage in Luna Grill’s New Medi Macro Bowl January 1, 2026By Jasmine HansonAs consumers increasingly seek out better-for-you options, flavor is still the top priority. Luna Grill’s new Medi Macro Bowl bursts with bold Mediterranean flavors with a powerful mix of plant protein and fiber that’s crafted for taste, nutrition, and convenience. Filled with chopped chicken, quinoa lentil salad, hummus, olives, tomatoes and cucumbers, tzatziki, and lemon
Spotlight on the Top Food Trends for 2026 December 8, 2025By Jasmine HansonDecember 2025 As 2025 begins to wind down, we are found reflecting on the past year and looking ahead to what is on the horizon for 2026. It is also that time when many food and insights companies present their trend predictions for the upcoming year. We at Lentils.org enjoy doing a deep dive into
From Fibermaxxing to GLP-1s, the Health Trends Putting Lentils in the Spotlight December 8, 2025By Jasmine HansonDecember 2025Contributor: Mike Kostyo, Vice President of Menu Matters Is there any segment of the food industry that showcases such dramatic, sweeping changes quite like health and wellness? Think about past trends like the low-fat and low-calorie craze, low-carb diets, the rise of gluten-free eating, the explosive growth of superfoods, and more recent diet trends
Lentils Help Boost Nutrition and Flavor in Correctional Facilities October 17, 2025By Jasmine HansonAccording to The Prison Policy Initiative, there are nearly 2 million people incarcerated or confined in correctional facilities (i.e., prisons, jails, immigration detention, and juvenile facilities) in the United States.1 That’s a lot of people to feed. Professionals, like Ryan Smith, CEC, are up to the challenge. Smith is the Director of Culinary at Summit
Waffles, Tostadas, Empanadas & Girl Dinner: Lentils Take Center Stage in 2025 Kitchen Collaborative Chef Creations September 25, 2025By Jasmine HansonLentils.org participated in the Kitchen Collaborative program for the first time in 2025, supplying lentils to 100 chefs across the U.S. representing high volume commercial and non-commercial foodservice operators. These chefs worked with various ingredients and products to pull together innovative concepts in hopes of winning a ticket to an immersive culinary experience in Dubai
Case Study: Sprouts Farmers Market Bringing Quality Grain Bowls to the Grocery Deli September 10, 2025By Jasmine HansonThese days, no matter where you eat, you’re likely to find grain bowls on the menu. Grain bowls are a key driver in the expanding “grab-and-go” and “ready-to-eat” (RTE) meal market, which is experiencing significant growth. The global prepared meals market was valued at $178.83 billion in 2024 and is projected to reach $291.27 billion
