Continue to Site >>>
Edit
BrandInsight
FROM OUR PARTNER

Furmano’s

Articles by
Furmano’s

Page 1
Menu

Sorghum, other ancient grains grow on college campuses

As college students are leaning more towards the plant-based movement, dining halls are turning to ancient grains, like sorghum, as a healthy option.

Menu

Beans offer plant-based, hearty protein for healthcare menus

With many diners focusing more on their health, combined with the “food as medicine” movement, it’s no surprise plant-based options, like beans, are multiplying on menus.

Menu

3 ways lentils are making waves on menus

Foodservice operators are using lentils in unique and tasty ways on menus. Check out three ways to use lentils in creative, craveable dishes

Menu

Ancient grains provide heartiness and health that consumers crave

As consumer trends skew toward healthy options and better-for-you snacks and meals, both commercial and noncommercial eateries are working to include nutritious foods on the menus.

Menu

C&U menus get creative with plant-based and ethnic options

College and university students are a diverse and nutritionally-savvy lot, and they’re craving healthier options such as plant-based protein and more unique global fare.

Menu

“Plantdulgent” dishes drive interest from meat eaters

As more diners seek out plant-based menu choices, many college and university dining services have pushed the creative boundaries.

Menu

Expand beyond plant-forward with “plantdulgent” eating

In fall 2018, California passed a law that requires state-licensed healthcare facilities to provide a healthful plant-based option at every meal. But even before that law was passed, plant-based menu ...

Operations

Clean labels make their way to C&U foodservice

As consumer preferences and definitions of what healthy eating means change, so do foodservice menus.

Menu

10 ways to cut the salt on menus

Here's how healthcare operators are lowering the salt, but keeping the flavor.

Menu

Colleges and universities offer plant-forward menus

Plant-based dining is continuing to gain momentum, and consumers in the college and university segment are especially receptive to dishes that help them reduce their meat consumption.

  • Page 1