Published in FSD Update
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.
This versatile fruit is a welcome addition to savory entrees and innovative desserts.
02-20-2015 Menu Development
"Americans are getting a little more adventurous in their purchasing,” Kehler says. “And we are seeing a huge increase in demand for soft cheese.”...
02-16-2015 Menu Development
From tangy feta to milky mozzarella, soft cheeses are a valuable ingredient in the culinary arsenal of non-commercial chefs.
Amid a state crisis, California’s operators find that minor kitchen changes can lead to significant savings.
Industry News & OpinionView All
Parents are using social media to blast Athens Area School District’s new policy of refusing to serve lunch to middle and high school students with no money in hand or in their accounts.
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