Applications & PlatformsInspired Lentil Innovation from America’s Leading Chefs – A Recap from Kitchen Collaborative 2026 Lentils.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.… Read More
Case Studies CommercialCase Study: Lentils Take Center Stage in Luna Grill’s New Medi Macro Bowl As 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… Read More
Yearly TrendsSpotlight on the Top Food Trends for 2026 December 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… Read More
Health & Nutrition Yearly TrendsFrom Fibermaxxing to GLP-1s, the Health Trends Putting Lentils in the Spotlight December 2025 Contributor: 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… Read More
Case Studies Non-CommercialLentils Help Boost Nutrition and Flavor in Correctional Facilities According 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… Read More
Applications & PlatformsWaffles, Tostadas, Empanadas & Girl Dinner: Lentils Take Center Stage in 2025 Kitchen Collaborative Chef Creations Lentils.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… Read More
Case Studies CommercialCase Study: Sprouts Farmers Market Bringing Quality Grain Bowls to the Grocery Deli These 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… Read More
Case Studies CommercialCase Study: Dallas Pizzeria Group Embraces Mediterranean Food Trends with Lentils Dreaming of the Mediterranean this summer? Mediterranean dishes are always approachable consumer favorites. However, according to Food & Beverage Magazine, Mediterranean-inspired dishes are having a renaissance this summer. Restaurant patrons are particularly drawn to “a deep appreciation for the Mediterranean's diverse culinary landscapes.”1 However, if you can’t get to Italy or Greece, you can still… Read More
Case Studies CommercialCase Study: From Greens to Grains — Just Salad Expands with Chef-Crafted Dinner Options Just Salad, a popular fast-casual restaurant, made its name by catering to lunchtime customers in major metropolitan areas. With a focus on “eating with purpose,” Just Salad attracts consumers who appreciate health-conscious options, carbon-labeled meals, and the world’s largest restaurant reusable packaging program. Founded in 2006, the company has more than 90 locations around the… Read More
Operational & Labor SavingStreamlining the Consistent Cooking of Lentils with Rational Solutions With limited staff, resources, and varying skill levels, utilizing ingredients that require less labor, or deploying solutions to take the guesswork out of cooking are major wins for a commercial kitchen. Many operations have combi ovens in their back of house which can streamline Standard Operating Procedure (SOP), resulting in perfect output every time. Lentils.org… Read More
Applications & Platforms Global & Regional CuisinesGlobal Handhelds On Flavor & The Menu’s Top 10 Food Trends for 2025, global handhelds rank number four. With a rise in globally inspired QSRs, bakeries and cafes, we see that handheld innovation is how those global flavors are being delivered. Consumers are craving cultural exposure when it comes to food and drink. As this trend continues to… Read More
Global & Regional CuisinesInternational Snacking Whether it’s sweet or savory, snack culture can’t be avoided. According to the Mondelez’s State of Snacking Report, “60% of shoppers prefer snacks or smaller meals more frequently as opposed to traditional meals.” From shopping for snacks to eating them, snacking has by far become one of consumers’ favorite pastimes. Filling a bowl with crunchy… Read More
