Nutrition, Health & Wellness

The demand for healthful food is growing, but the trend has evolved. Find out how it’s changed and how you can easily respond.

Back of House

Sugar contributes to obesity, and major healthcare costs. Learn why sugar can be too much of a good thing, and how to reduce it in recipes.

Nutrition, Health and Wellness (NHW) is a mega trend. Learn how substituting some ingredients can up the healthful quality of your recipes while maintaining taste.

Tips for making dessert a permissible indulgence.

8 Tips on the Line

The 10 essential tips for Plating:

Today, 16% of US consumers are actively seeking to limit gluten, a protein naturally occurring in wheat, barley, and rye, from their diets. Although there is little scientific evidence to support people without Celiac disease eliminating gluten, many consumers associate this diet with a healthy lifestyle—some people even claim to feel better when limiting their gluten intake.

Gluten, a protein naturally occurring in wheat, barley, and rye, has been causing quite the stir in the food industry in recent years. In fact, gluten free mentions have grown 1,981% on restaurant menus over the past decade. Gluten free as a descriptor has grown faster on menus than all-natural, organic, and local sourcing.

Chefs play an important role in patron health. One way is portion control. Learn the latest trends that reduce portion size and calories while maintaining taste and eye appeal.

New technology means that frozen foods offer better quality and nutrition value than you might think.

The United States has roughly 5,600 universities, serving an average of 1,000 meals per day, per school. In today’s competitive landscape, colleges and universities are using dining halls and food offerings as a point of difference, rather than a point of necessity, to attract potential students.