New research indicates consumers prefer natural cheese

New research by Reportlinker.com reveals that 90% of adults surveyed consume cheese and prefer natural over processed cheese, according to a press release.

FEATURES


Exploring the role of whole grains in the food industry

'If you can pronounce the ingredients, it's probably good for you,' said Cynthia Harriman, director at Oldways and The Whole Grain Council.

'Stealth health' menu approaches are on trend

Kids also want more healthful options from restaurants.

Health focus driving children's menu options

Although it is not the restaurant industry's job to fix the problems associated with childhood obesity, the industry can take steps to ensure children of all socio-economic backgrounds have access to healthy meals.

Nutritional variances

Have a disclaimer on your menu boards, pamphlets and website that promotes the steps taken to ensure accurate nutritionals.

Yum Brands CFO: Digital ordering channels grow top line and profits

In China, sales from digital channels are between 70 and 80 percent; and 25 to 30 percent come from mobile.

Restaurant industry still in the gluten-free honeymoon phase

As Celiac Awareness Month approaches, one industry expert predicts the diet's growth will continue for the next few years.

How the restaurant industry is contributing to the drop in children's obesity

Restaurants should work with chefs and suppliers to ensure healthier meals, and even include kids in focus groups.

A look at some of Yum! Brands' corporate responsibility initiatives

The company's goal is to become the 'preferred restaurant of choice' by offering nutritional improvements.

Podcast: Bean Sprouts co-founder on what it takes to be a kids-focused cafe

In episode #030 of the Social Restaurant Podcast, I welcome Shannon Payette Seip, co-founder of Bean Sprouts, an innovative new concept based in Seattle, Washington that's a perfecting the kid-friendly segment. As a parent, I can tell you first hand...

Gluten-free’s house of cards is beginning to fall

If you decide to enter the gluten-free market, prepare to downsize production as the trend downsizes.

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NEWS


Patxi's Pizza opens learning center for children's science programs

Patxi's Pizza announced its Patxi's Pizza Learning Center at The Buck Institute for Research on Aging in Novato, Calif. The Learning Center comes equipped with microscopes and cell culture for students of all ages and centers on issues of healthy...

Boston’s new kids’ program includes menu, interactive mobile app

Boston's Restaurant & Sports Bar has launched a new kids' program today, which includes a new healthier menu and an interactive mobile app. "The core of our business model is the ability to offer both a sports bar and family-friendly...

Naked Pizza joins Healthy Dining's restaurant roster

Healthy Dining has announced its newest restaurant partner – Naked Pizza. With nine locations in the U.S., Naked Pizza features menu options that meet nutritional criteria set by Healthy Dining's registered dietitians. "Our mission at Naked Pizza is to make one of the most popular fast foods – pizza – more healthful and nutritious.

Idaho Pizza joins Healthy Dining's roster

The Idaho Pizza Company has joined Healthy Dining as a restaurant partner. According to a news release, with 15 locations in Idaho, Idaho Pizza features menu options that meet nutrition criteria created by Healthy Dining's registered dietitians. "There will be...

Whole Grains Council sets topics for November conference

Oldways and its Whole Grains Council have announced its conference, called Whole Grains: Breaking Barriers, is set for Nov. 9-11, 2014 at the Hyatt Boston Harbor in Boston.

Kids LiveWell marks third anniversary with 150 restaurant brands

The National Restaurant Association’s Kids LiveWell program is celebrating its three-year anniversary this month. The voluntary program has grown from 19 to 150 participating restaurant brands in that time, representing more than 42,000 locations nationwide.

Consumers showing less concern about sodium intake

New research from The NPD Group finds that U.S. consumers are less concerned about their sodium intake than they were a few years ago.

California Milk Advisory Board named as Kids LiveWell sponsor

The National Restaurant Association announced that the California Milk Advisory Board has become the first commodity board sponsor of the association’s Kids LiveWell program. “The new partnership between Kids LiveWell and the California Milk Advisory Board offers valuable and exciting...

Fizzled out: NYC's soda ban overruled by final appeals court

The proposed ban on large soda drinks in New York City, first introduced in 2012, has officially been overruled. New York State’s Court of Appeals refused to reinstate the ban Thursday, saying the city's health department "exceeded its scope of...

FDA to pressure restaurants to reduce sodium levels

The Food and Drug Administration last week announced it was preparing voluntary guidelines for the food industry to lower sodium levels. FDA Commissioner Margaret Hamburg told the Associated Press that sodium is “of huge concern” and that the current level...

Morton Salt adding $1M lab for reduced sodium solutions research

Morton Salt Inc. announced today the launch of a new food lab dedicated to exploring reduced sodium solutions.

Handful of California restaurants earn nutrition-based certification

The United States Healthful Food Council announced California’s first restaurants to achieve REAL Certification. They include: Nopa, The Plant Café Organic, Epic Roasthouse, Waterbar, Radius, Tambo, 'wichcraft, Cool Beans, Hot Italian and Mixt Greens. According to a news release, the...

Flancer’s Incredible Sandwiches and Pizza partners with Healthy Dining

Two Flancer’s Incredible Sandwiches and Pizza locations in Arizona have partnered with Healthy Dining to make it easier for guests to find healthier dining choices. According to a news release, Flancer’s features both Healthy Dining dietitian-recommended menu options and Kids...

Unilever Food Solutions CEO recognized for healthier menu efforts

Leo Oosterveer, CEO of Unilever Food Solutions, has received the 2014 Augie Leadership Award for Sustainability and Food Ethics from the Culinary Institute of America. According to a news release, the award recognizes Unilever's efforts to remove 10 billion calories...

Gluten-free menu mentions up 200 percent since 2010

According to new research from Mintel Menu Insights, the use of "organic" on restaurant menus has declined by 28 percent from 2010 to 2013. Organic continues to be the leading ethical claim on menus, however. "The reality is that organic...

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Get the facts on restaurant nutrition. Consumers are increasingly concerned about healthy lifestyles and you need to know the difference between what they say they want and what they'll actually order.