Cow’s milk is the most common food allergy among babies and young children—2.5 percent of the population experience an adverse reaction, says the CDC.
08-15-2015 Menu Development
Ancient grains, fermented foods, dandelion greens, matcha and goji berries are just some of the trendy superfoods currently gaining traction on menus.
Secondhand produce is perfectly edible fruits and vegetables that can’t be sold to stores because of cosmetic imperfections, but it tastes normal.
Esteemed members of the Chefs' council Nicola Torres, Carrie Anderson and Jose M. Martinez answer the question, how are you slipping in healthy ingredients?...
07-13-2015 Menu Development
As consumers grow more health-conscious, operators are finding the drinkable morning meals appeal to all age groups looking for on-the-go alternatives.
07-09-2015 Menu Development
Artificial color is fighting a losing battle, with manufacturers and restaurants dropping added flavoring and color from some of their products.
Some tips on how to entice students to take their half-cup of fruit or vegetables at lunch time in compliance with The Healthy, Hunger-Free Kids Act.
06-15-2015 Menu Development
Michigan State University had quite a challenge on its hands when setting out to develop a vegan version of macaroni and cheese.
Turn taste up a notch with fresh spices and cooking techniques.
05-11-2015 Menu Development
Small plates offer delicious, artful fare for a fraction of the calories.
Americans care less about waste and costs to operators than they do about the feel-good nature of what the Healthy, Hunger-Free Kids Act promises.
Industry News & OpinionView All
The longtime Ball State foodservice manager is lauded by NACUFS for his industry work.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All