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Plant-forward foods grabbing more menu real estate

 Sponsored content from our partner Simplot on Jan. 23, 2020

Today’s foodservice patrons, increasingly mindful of the connection between diet and health, are shifting away from animal proteins and toward choices that lean heavily on produce, plant-based proteins.

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6 menu trends that rose to the top in 2019

 By Patricia Cobe on Dec. 19, 2019

See which ingredients, flavors and culinary movements had the biggest impact this year.

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FSD’s most read stories of 2019

By FSD Staff on Dec. 18, 2019

See which topics readers couldn’t get enough of this year.

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District works to bring imperfect produce to community

By FSD Staff on Dec. 17, 2019

Canton Local School District has partnered with a rescued produce delivery service.

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Staying ahead of changing tastes in senior living

By FSD Staff on Dec. 16, 2019

How one foodservice team is adapting to the dining preferences of baby boomer residents.

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Plant-based grows up

By Patricia Cobe on Dec. 02, 2019

Fresh preparations and an eye toward flexitarianism are leading the way forward.

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The promise of plant-based

By Patricia Cobe on Nov. 25, 2019

Plant-based items are skyrocketing on menus. But how popular are they with consumers, really?

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Making the most of plant-based menus

By Kelsey Nash on Oct. 10, 2019

Karla Dumas from the Humane Society of the United States, shares what’s driving the rise in demand for plant-based menu options.

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What’s driving college students’ food purchases?

By FSD Staff on Oct. 07, 2019

Sustainable, low-carb, gluten-free—which attributes do students say would make them more likely to buy a menu item? Technomic shares some insights.

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School district hosts farmers markets for National Farm to School Month

By FSD Staff on Sep. 30, 2019

Students will receive $4 in vouchers to spend at the market.

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