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Foodamental Studio

Foodamental Studio gives you direct access to the secrets behind the latest food trends. Join us for hands-on classes, culinary sessions and – NEW for 2018 – FABI Awardee Tastings.

South Hall, Booth #2389

What You'll Find in 2018

Learn about this year's all-new food trends at Foodamental Studio. Here's what we're cooking up for this year's Show:

Shake Up Your Menu with Mocktails

Capitalize on the craft cocktail trend and cater to more customers with these unique mocktails. Join Chef Diane Henderiks for an interactive session creating non-alcoholic cocktails with natural, flavorful ingredients featuring SPLENDA® Naturals, the best-tasting stevia, voted Sweetener Product of the Year in 2017.

Saturday, May 19
10:00 a.m.

From Preservation to Delicacy

Charcuterie, once primarily used as a form of preservation, is making a comeback on a menu near you! DMK Restaurants' Chef Michael Kornick will talk about the varieties of charcuterie and how restaurateurs can incorporate this classic into their menus and give their guests a treat not easily replicated at home.

Saturday, May 19
11:30 a.m.

More Than a Syrup…

Pop it! Cook it! Drizzle it! Chef Paul Fehirbach, a James Beard Best Chef: Great Lakes nominee, talks about sorghum, how it became a hot food trend and is more then a syrup or a gluten flour substitute. See, taste, and learn about how sorghum is a sustainable and versatile whole grain you will want to utilize on your restaurant’s sweet and savory menu.

Saturday, May 19
1:00 p.m.

Exotic, the New Familiar

As the world grows smaller, access is easier and exotic fruit flavor trends continue to rise. Abe Conlon, chef & partner, Fat Rice, explains how exotic fruits can be used in familiar food (both sweet and savory) and beverages.

Saturday, May 19
2:30 p.m.

Super Simple Seasonal Smoothies

Smoothies don't have to be labor intensive and complicated. In this hands-on session, you'll prepare a variety of smoothies with seasonal ingredients, a splash of nutritional benefits, and the best-tasting stevia alongside Chef Diane Henderiks. Recipes will feature SPENDA® Naturals, voted Sweetener Product of the Year in 2017.

Sunday, May 20
10:00 a.m.

Mighty Close to Home

Join Chef Dan Solomon of Local Foods as he takes us far and wide in our own backyards. Work with him to create a sustainable and tasty Italian dish with locally sourced ingredients, featuring Mighty Vine Tomatoes and other local goods.

Sunday, May 20
11:30 a.m.

Beyond the Chicken Tender

Chef Rosalyn Darling leads an exploration of healthy and approachable menu items to feed your younger guests, fit into your restaurant concept, and attract loyal parent patrons.

Sunday, May 20
1:00 p.m.

See Sea Vegetables

There was a time in Europe and the U.S. when consumption of sea vegetables (seaweed) was common and practical. Those days are long gone but sea vegetables are emerging as a major menu trend in 2018. Join us and enter a whole new world of health food as we explore sea vegetables and learn why it is truly better under the sea.

Sunday, May 20
2:30 p.m.

FABI Awardee Tasting: Session 1

Visit Foodamental Studio for an opportunity to taste test our 2018 FABI Award recipients’ products during the two-hour open-house event from the following companies:

Atalanta Corporation
Brooklyn Delhi
Earnest Eats
Seascape Foods
Venice Bakery
Wagshal’s Imports

Monday, May 21
10:00 a.m. - 12:00 p.m.

FABI Awardee Tasting: Session 2

Visit Foodamental Studio for an opportunity to taste test our 2018 FABI Award recipients’ products during the two-hour open-house event from the following companies:

Beyond Meat®
Kronos Foods Corp.
La Colombe® 
Mama La's Kitchen
PepsiCo Foodservice
Sabatino Tartufi
SomPriya Fine Spirits 
The Eli’s Cheesecake Company 
Weston Foods Foodservice 
Wild Flour Bakery 

Monday, May 21
12:30 p.m. - 2:30 p.m.

FABI Awardee Tasting: Session 3

Visit Foodamental Studio for an opportunity to taste test our 2018 FABI Award recipients’ products during the two-hour open-house event from the following companies:

BCGA Concept Corporation
Belvoir Fruit Farms
Gator Pears 
Grecian Delight Foods
Impossible Foods
Love Beets
Natalie’s Juice
Nona Lim
Pete's Living Greens
Smart Flour Foods
Sweet Street

Monday, May 21
3:00 p.m. - 5:00 p.m.

Craft Beverages to Help Plus Up Your Customers Order

Your customers want both natural options and ways to reduce added sugar in their diets, without limiting taste - a tall order! Beverages offer a unique opportunity to add creative flair and natural, reduced sugar options to your menu. Learn how to add flavorful, dynamic drinks to your menu with recipes from SPLENDA® Naturals, the best tasting stevia and Sweetener Product of the Year in 2017.

Tuesday, May 22
10:00 a.m.

Designing Healthy Menus for Children: A Culinary Nutrition Approach

This session will focus on how a culinary nutrition approach can be utilized to design and promote healthy children’s menus within foodservice establishments. We will explore and analyze the current dietary issues concerning childhood wellness examining novel approaches in developing healthy menus and dining experiences for families.

Tuesday, May 22
11:30 a.m.

Cannabis and the Foodservice Industry

This session will explore the implications cannabis has for the foodservice industry. Our panel of experts will discuss opportunities for restaurateurs, potential liability concerns, and what’s next for the cannabis industry in the U.S. and abroad.

Tuesday, May 22
1:00 p.m.

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Detailed Schedule

Explore our full sessions schedule and plan your show.

More at the South Hall

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Kitchen Innovations Showroom

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