Published in FSD Update
Sauerkraut is seeing growth on restaurant menus with a variety of modern interpretations made using a variety of vegetables.
10-15-2015 Menu Development
Although lentils are available year-round, there’s something about these dried legumes that pairs perfectly with earthier fall dishes. See recipes here.
09-15-2015 Menu Development
The overuse of fisheries has operators going beyond produce in their sustainability endeavors and turning their efforts toward lakes and oceans.
07-30-2015 Menu Development
University of Montana’s executive chef says flexibility is key when storing local produce for winter.
07-13-2015 Menu Development
The National Strategy to Promote the Health of Honey Bees and Other Pollinators aims to reduce honey bee colony losses during winter to no more than 15%.
05-11-2015 Menu Development
Lentils, chickpeas and dry beans serve a valuable function on non-commercial menus.
Farmers are gearing up to satisfy increasing demand for pulses worldwide.
04-13-2015 Menu Development
With a goal of making menus healthier, operators across all market segments are increasingly turning to alternative sweeteners such as honey, maple syrup and agave to reduce their reliance on...
lthough refined white granulated sugar is still a go-to sweetener for 55 percent of consumers surveyed by research firm Mintel, natural sugars are closing the gap.
03-13-2015 Menu Development
In the past few years, pineapple has been transformed from a snack or side-of-the-plate option into a go-to ingredient for grilling, shredding and sauces.
All school foodservices managed by the contractor will use a vegetable-beef blend instead of 100-percent animal protein.
Industry News & OpinionView All
The Terrace at Oregon State University's Reser Stadium will make its debut this fall. ...
Managing Your BusinessView All
Should cafeteria workers have been canned for taking leftovers that might have otherwise been tossed? Here's what you had to say...
Ideas & InnovationView All