GLK News and Resources

Why You Should Add a Reuben To Your Menu

Americans love sandwiches. A staple in our country’s cuisine, a cold cut sandwich can be found on restaurant lunch menus nearly everywhere. But, food trends are pointing sandwiches beyond deli meats and cheese on bread. 

Restaurants are offering innovative choices to their customers as the trends emerge. Some are serving breakfast sandwiches all day. Others are adding a healthy spin on sandwiches by providing more healthy options like fresh-cooked chicken. More Americans are looking for healthy options. Adding a sandwich to your menu is a great way to do this. QSR reports on the five sandwich trends happening right now. They state, “As U.S. consumers, especially millennials, continue to trend toward food options they view as healthy, sandwiches’ versatility allow them to keep up with the times.”

Reuben sandwich with sauerkraut Why You Should Add a Reuben To Your MenuA Reuben sandwich is a great way to stay on the food trends, offer a healthy option, and provide your customers with a flavor-filled, mouth-watering sandwich. The classic Reuben is made by putting corned beef, sauerkraut, swiss cheese, and Thousand Island dressing on rye bread. Sauerkraut makes this sandwich healthy and full of probiotics. Looking for an even healthier twist? Offer it with turkey, instead of corned beef. Then it is called a Rachel. 

Whether it’s a New York deli bagel sandwich, a Philly cheesesteak, a Texas BBQ pulled pork sandwich, or a classic Reuben on rye, the possibilities are endless. Add a probiotic-packed sandwich to your menu to offer versatility and stay on the food trends. Read the other three sandwich trends in the QSR article here. 

Original article posted November 2016 on 

Why You Should Join the Fermentation Trend

sauerkraut fermentation trend Why You Should Join the Fermentation Trend

Fermented foods are a trend recently, but they are not new by any means. Fermentation dates back to B.C. times in foods you might not have even realized were fermented. Foods like sauerkraut, alcohol, vanilla, some yogurts, and miso are all fermented to deliver the tastes you recognize. How does this fermentation process work?

Fermentation occurs when bacteria feeds on the carbohydrates of a fresh fruit, vegetable or grain, and then creates lactic acid. This process creates a more nutritious and digestible product.

In an article on, author Danielle Kirk writes, “According to Deirdre Rawlings in Fermented Foods for Health, ferments can be broken down into seven categories: Cultured vegetable protein…High-salt, meat-flavoured fermentation pastes…Alcohol fermentations…Vinegar fermentation…Alkaline-fermented foods…Leavened breads…Lactic acid fermentation.”

The benefits of fermented foods are endless, all of which can be gathered from store-bought items like sauerkraut and miso paste, or DIY items at home like homemade pickles. Learn more about the healthy reasons to eat fermented foods like sauerkraut in the original article. 

Original article posted on WellBeing and written by Danielle Kirk.

Restaurants Use Traditional Fermentation For New Food Trends

Fermenting foods dates way back to before there were restaurant trends and food phases. It is a basic process that can completely change the flavor of a food. Pickled Cucumbers become pickles, cabbage becomes sauerkraut, and cured meats become the star of the charcuterie plate. Talented chefs are taking this ancient technique and applying it to modern favorites like chicken wings, corn bread, and bread and butter. 

curelarge salumi Restaurants Use Traditional Fermentation For New Food Trends

Photo credit: Cure Restaurant

“I love everything about fermentation,” said A.J. Voytko. Chef Voytko is fermenting peppers to use for his hot sauce. This hot sauce will have a unique tang that can be used in dishes like chicken wings.

“[Fermenting] is a unique flavor profile that you can’t get from anything else,” said Todd Kelly, Hilton Cincinnati Netherland Plaza executive chef and director of food and beverage. “It changes the whole dynamic.” He continues. His latest rendition using fermentation is fermented butter. He serves this across the resort’s restaurants with bread. 

In L.A., chef Walter Nunez is adding fermentation features into bread as well, but by making cornbread. Nunez makes a traditional cheddar corn bread batter but adds kimchi. Kimchi is fermented cabbage similar to sauerkraut, but with Korena spices.

With endless fermentation possibilities, chefs across the world continue to incorporate tangy traditions into their new dishes. 

Read the original article from Nation’s Restaurant News here. Posted by Fern Glazer on October 10, 2016.

Secret Ingredients to Delicious Homemade Cake

For those who bake frequently, you know the standard ingredients that go into most recipes. Flour, sugar, butter, vanilla, etc. But what if there was another ingredient that you should be using to get tasty, creamy cakes without adding any major calories? What if there were TWO different ingredients?

They might not be well known to avid bakers yet, but they should be. Beans and sauerkraut. Yes, really. Don’t believe us? Check out these three cake recipes below that use beans or sauerkraut as a main ingredient.

Lemon Cannellini Bean Cake

Krautlook blog post bean cake image Secret Ingredients to Delicious Homemade Cake

Photo credit: Sarah Jampel Food 52

This cake will make you say “Huh?” and then “Uh huh.” The recipe calls for blending beans into the batter, which makes the cake light and airy for a moist cake unlike any other. The bean flavor gives it a savory taste, somewhat like cornbread.

Get the Food52 recipe here.


Chocolate Kraut Cake


Krautlook blog post Chocolate Kraut cake Secret Ingredients to Delicious Homemade Cake

Sauerkraut is the special ingredient in this luscious treat. Sauerkraut is filled with probiotics and adds a unique taste. Not only is this cake moist from the tangy sauerkraut, it is versatile to fit any flavor profile too. Instead of the cherry pie filling, add some powdered sugar on top for a simple and light cake. Or drizzle caramel and chocolate chips for a rich, probiotic-filled cake. 

Find the Krautlook recipe here.


Apple Confetti Cake


Krautlook blog post Apple Confetti Kraut Cake Secret Ingredients to Delicious Homemade Cake

Looking for a festive fall cake? This cake includes sauerkraut and apples for a sweet and tangy dessert. Including sauerkraut and fruit in this treat doubles up on good-for-you ingredients.

Read the Krautlook recipe here.

Restaurant Nutrition Information Available Spring 2017

Blind calorie consumption when you’re out to eat will be harder to do come May 2017. According to Restaurant Nutrition, the new standard of menu labeling legislation is requiring restaurants with 20 or more units to print and provide all nutritional information of their menu items. It’s easy for a quick lunch with your co-worker at that freaky fast sandwich shop to pack on more calories than we want to admit. You add cheese, bacon, mayo, and a bag of chips to your order and that healthy sandwich isn’t the low number of calories you probably have in your head.

While this seems daunting as a consumer to finally see how many calories go into a number 4 on wheat bread as you’re ordering it, imagine the pressure this puts on the restaurant chains. May 2017 will be here sooner that it seems for a lengthy process like nutrition analysis projects. 

P Oh Snap hot and spicy food day Restaurant Nutrition Information Available Spring 2017

Now the sandwich, drink, and sides will all have their nutritional information ready as you wait in line to order. Instead of reaching for the bag of chips, which adds extra calories that could have been used as bacon on your sandwich, you see the low calorie pickle. The problem still lies with the pickle juice and the smelly paper to-go bag that is leaking pickle juice since the pickle came from their 5-gallon bucket of brine. Oh Snap! pickles are a great alternative. These single-serve pickles come with no added brine in a convenient pack that has zero calories. The perfect lunch side-kick with its nutrition clearly printed on the package. To learn more about menu substitutions with fermented foods, check out these healthy eating tips. 

Read the full article on Restaurant Nutrition. Written by Anita Jones-Mueller on August 26, 2016.