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College students calling for healthier choices and ability to shape dining programs

CHICAGO (August 11, 2011 - PR Newswire)—With nearly 16 million college and university students in the United States commanding over $300 billion in...


Dishing up 2014

Flighty may best describe the 2014 restaurant customer. End-of-year trend predictions revealed that he or she may be seeking adventurous flavors on one visit, value on another.

Consumers may be buying fewer low-carb packaged foods, but they're sticking to a diet strategy of eating less starch and sugar, according to a survey conducted earlier this summer.

Although the seafood supply has held steady, the industry is struggling to keep up with demand—especially if that supply is mismanaged.

(Sept. 3) No. 8 on the National Restaurant Association’s list of hottest trends for the year, small plates such as tapas, mezze and dim sum have proven to...

ROSEMONT, IL (December 7, 2011)—US Foods unveiled their top 10 dessert trends for the holiday season. The trends, based on US Foods sales data and...

Forget carbs and cholesterol—“gluten” may be the dirtiest word among today’s health-conscious diners. Here’s a look at the ways operators are incorporating gluten-free options into their menus today.

Two new studies are calling for the disclosure of nutritional information on restaurant menus and a curb on food advertising aimed at children as partial but important ways to combat juvenile obesity.

From a pure public relations standpoint, going green is right up there with being trans-fat free.

Almonds deliver valuable nutrients—protein, unsaturated fat, vitamin E, antioxidants, fiber. Of course almonds are not calorie free—they have 163 calories per ounce—but they pack a lot of nutrients per calorie; they are “nutrient dense” in other words. At the other extreme are so-called “empty calories,” like those from soda or candy. What’s more, almonds, like other nuts, do a good job of satisfying hunger and make people feel satiated.

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