What do French pastry vegetarian pizza, Buffalo-style chicken meatballs, and orange citrus soufflés have in common? All of these products were on display at the recent Private Label Manufacturers Assoc. Trade Show in Rosemont, Ill.
As private label foods continue to climb up the quality ladder, they are looking to restaurants and chefs for inspiration when developing new product concepts.
This culinary trend was evident at the show, which was home to a multitude of food manufacturers offering value-added frozen and chilled appetizers, entrees, snacks, and desserts—many with an ethnic twist.
Restaurant inspired Private label foods
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