While soda hardly is dead, these stats suggest it is falling flat.
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.
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.
04-13-2015 Menu Development
Right now, it seems like everyone wants to experiment with eating gluten-free or vegan.
Check out five trends shaping the next year in noncommercial foodservice.
Industry News & OpinionView All
The expansion follows successful pilot programs at two elementary schools and one high school.
Managing Your BusinessView All
Although there are many models for evaluating competency, Penn State University's Jim Korner has had success with a system that includes five broad disciplines...
Ideas & InnovationView All