The global gluten-free market is set to grow by $1.2 billion throughout the next five years, eventually reaching $4.3 billion by 2015, according to recent research by Datamonitor. A majority of that market growth will come from the U.S. foodservice...
For the last few months I have read over and over that menu labeling does not have an effect on ordering or calorie reduction. These articles have all been based on one single study across 10 locations of a single restaurant concept in King County, Wash.
Cutting out the salt to make dishes healthier is no new concept; however, cooking without the salt can be a challenging and daunting task. That’s why we compiled this list of five quick tips for serving low sodium menu items....
"The Dough Doctor" touches on calories, ovens, gluten and more.
Green, gluten-free among focuses of annual show.
Does it seem to anyone else that almost out of nowhere, all of a sudden, people are expressing food allergies in amazing numbers? According to the FAAN (Food Allergy and Anaphylaxis Network) “Approximately 12 million people in the U.S. have food allergies.
The American Heart Association has claimed Americans eat too much sodium and is asking restaurants to reduce sodium in their recipes.
Eight foods are responsible for 90% of food allergic reactions. I've assembled this guide to help you (and your kitchen) be on the lookout for a food allergy. MilkMilk allergies are caused by an allergy to one of the three proteins contained in milk: casein, whey, or curds.
Trends will surround healthy, sustainable, local, social and technological components.
As we continue into 2011 there seems to be a stronger theme of healthy eating. Is all the attention being stirred up by Michelle Obama’s “Let’s Move” campaign? Or, could it be that with this new administration we have the...
For weeks I have wanted to write this blog; the one that lets you know options and choices for finally getting menu nutritional information on your menu/from your recipes and where to turn. Certainly, I will miss some of the...
With strong support from health professional groups, the food industry, and consumer groups, the president signed into law The Nutrition Labeling and Education Act requiring that the majority of food products under FDA authority carry nutrition labeling. The year was 1990, George Bush Sr.
Four steps that pizza operators can take to stay on trend.
As the New Year began, California decided to stand firm and strong on a very interesting topic for anyone that is in the food service business: menu labeling. That small set of numbers that is popping up on menu boards...
We hear the term local tossed around pretty loosely nowadays. While it's popping up on just about everything with a price tag (local business, locally owned, locally operated, locally whatever), there is no place more popular to tout the term local than in food. And with good reason.
Pizza giants battled out a price war and a wheat crisis, while smaller companies touted healthy pies and make-your-own concepts.
Catering to the needs of customers who require gluten free dishes is a necessity for any busy restaurant. While it may seem daunting at first, by being informed and outlining kitchen rules for preparation of gluten free dishes in your...
Salt, the only rock we eat, has been one of the world’s most sought-after commodities. From keeping meat from spoiling, to financing of wars, to the establishment of trade routes and cities, salt courses through our veins and our history like no other substance on earth.
Uno marketing SVP Hendrie reveals the brand's new limited service strategies, retail solutions and the real reason behind its Chapter 11 filing.
In the second part of his series, Naked Pizza's Jeff Leach describes how his chain defines a healthier pizza, without going organic.