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K-12 schools fight their own food insecurity battles

 By Katie Fanuko on Mar. 16, 2015

Food insecurity doesn’t only affect students at the college level. In the U.S., one in five children under the age of 18 also face food insecurity.

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Study: Consumers willing to spend more for GMO potatoes

 Mar. 13, 2015

New research out of Iowa State University shows consumers were willing to spend more for genetically modified potatoes containing reduced amounts of carcinogens.

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Technomic sees growth for non-commercial segments

Mar. 13, 2015

Non-commercial foodservice is now more than a $82 billion industry, according to research firm Technomic’s annual study.

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Ban chocolate milk? Not so fast

Mar. 12, 2015

School foodservice officials who remove chocolate milk from menus to reduce students’ sugar consumption might actually be doing more harm than good.

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University study finds most and least addictive foods

Feb. 27, 2015

Data gathered from more than 500,000 participants at the University of Michigan verified the three most, and least, addictive foods.

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Best news for guacamole lovers

Feb. 16, 2015

Avocados can play a role in lowering bad cholesterol, according to a study recently published in the Journal of the American Heart Association.

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Study finds kids’ intake of calories, fat increases on days they eat pizza

Jan. 21, 2015

Study published in Pediatrics indicates that children and teens consumed an additional 84 calories and 230 calories, respectively, on days that they eat pizza. However, researchers also indicated that the only time that eating pizza didn’t increase kids’ daily caloric intake is when it was consumed at a school cafeteria. This could be due to schools using healthier ingredients, such as whole-wheat crusts and more vegetables.

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Survey ranks top 10 college food plans

Jan. 16, 2015

It might be a cliche to say that campus food at college is terrible, but that doesn’t mean it’s not always true. There are a number of factors that contribute to this assumption: the cost of food, meal plan allowance, taste, variety, quality… the list goes on.

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Fast food hasn’t improved in new millennium, study says

Jan. 02, 2015

Two new reports from researchers at the USDA Human Nutrition Research Center on Aging at Tufts University shows little change in fast food portion sizes and product formulation between 1996 and 2013.

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Who’s trending now?

By Paul King on Dec. 12, 2014

Conventional industry wisdom has long maintained that trends start in fine dining and trickle down through the various foodservice strata.

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