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whole wheat sausage kolachke
Three Takes On offers several different versions of the same classic dish. This month: unique takes on sausage dishes.
honey comb spoon
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.
fresh products produce
Right now, it seems like everyone wants to experiment with eating gluten-free or vegan.
eat lebanon valley college
At Lebanon Valley College in Annville, Pa., an academic initiative called E.A.T. is encouraging students to be more mindful of what they eat.

A few months back, we learned that a growing number of foodservice professionals are worried about the work ethic of their current employees.

Snapshots of all the recipes from the March 2015 issue featuring vegan and vegetarian dishes.
Snapshots of all the recipes from the April 2015 issue featuring sugar alternatives.
A Sodexo supervisor says utensil theft is driving costs and hampering the dining atmosphere at his university.
Sodexo will be hiring university students to fill 64 dining services positons when a new building, with new dining opportunities, opens.

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