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.
04-13-2015 Menu Development
Right now, it seems like everyone wants to experiment with eating gluten-free or vegan.
03-13-2015 Menu Development
From protein and produce to packaged foods, operators are seeking out simpler, less processed fare.
02-16-2015 Menu Development
“Being able to make food taste real when you’ve taken out most of the fat and most of the sugar is an art,” says Richard Curtis.
The breaded chicken tender salad features whole-grain baked chicken tenders; kid-friendly vegetables and low-fat ranch dressing.
01-20-2015 Menu Development
Fresh produce and lean proteins also form the backbone of healthy catered dishes at Dickinson College in Carlisle, Pa., where Director of Dining Services Errol Huffman oversees up to 10 events each...
12-19-2014 Menu Development
From meatloaf to fried chicken, lighter versions of classic comfort foods are being created by operators.
12-18-2014 Menu Development
As part of Vegetarian Awareness Month, the culinary team at Lee Memorial Health System in Florida gave special focus to vegetarian foods.
10-23-2014 Menu Development
Rather than bore students with dry stats on calories and fat, Wesley Delbridge, R.D., food & nutrition director for Phoenix’s Chandler Unified School District, is turning healthy eating into a...
10-02-2014 Menu Development
Four years ago, Executive Chef Ryan Conklin served quinoa for the first time at Rex Healthcare, a Raleigh, N.C. hospital.
Food trucks may be rolling kitchens, but success isn’t as simple as just starting the engine.
Industry News & OpinionView All
Responding to feedback from a growing population of Asian students, Boston University opened a new dining hall station that aims to serve traditional Asian cuisine.
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