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Health & Nutrition

Healthy Oils, Fats are on The Rise

Healthy oils and fats are trending, and the U.S. food industry might be butter—uh better—for it. For more than 30 years, there has been unrelenting advice from dietary guidelines to cut fat and saturated fat from the American diet.

15 Ways to Build a Safer Kitchen

Designing full-service kitchens has become more complicated than ever. It’s important to consider appearance, functionality, and employee and food safety—it takes an army to accomplish this. From start to finish, kitchen design is a collaboration of architects, engineers, designers, food and beverage design firms, chefs, owner, operators, and food safety consultants.

AllerTrain Announces 2017 Food Allergy Awards

AllerTrain by MenuTrinfo, a leading food allergy and gluten-free training program, will recognize outstanding leaders in the foodservice industry through the AllerTrain 2017 Food Allergy Awards. The awards will honor restaurants and universities that are at the forefront of food allergy safety standards and training.

National Restaurant Association Helping Combat Fats, Oils, and Grease

Building on their commitment to sustainability, the National Restaurant Association today released the latest Fats, Oils and Grease (FOG) Control toolkit to their members. This comes as many restaurateurs work to be more environmentally friendly in their business practices—whether they are running an existing restaurant or opening a new one.

7 Places Health Fanatics Need to Try in Atlanta

Every time I go to Atlanta, I can’t help but think it’s a baby Los Angeles. Terrible traffic—even Sunday mornings—sprawling layout with no discernible center, and strip malls galore. The differences (yes, there are many) don’t quite work in Atlanta’s favor: LA has the beach, heavenly weather, and one of the most health-forward food scenes in the world.

What to Look for When Buying Fresh Shellfish

Nothing ruins a shellfish meal like a mouthful of sand. Keep the sand on the beach where it belongs and eat only the freshest shellfish by taking some pointers from Executive Chef Dusmane Tandia Abdoulaye of Mastro’s Steakhouse New York City on how to buy, prepare, and plate your favorite kind of shellfish.

7 Flavor Trends from Fancy Food Show 2017

A sea of specialty buyers and retailers converge every January in San Francisco for the Winter Fancy Food show to see what’s hot and what’s not. Joining the throng, chefs, caterers, food and beverage directors, and others working in hospitality troll the aisles to glean upcoming trends, to place orders onsite and explore flavors to incorporate into menus.

Aging Population Could Turn to Soyfoods

Nutrition in aging will become an increasingly important issue as the number of Americans over the age of 64 is expected to jump in the next 25 years from the current 15 percent of the population (42.6 million) to 22 percent.

How to Rethink the Plate in 2017

6. Aloha! Hawaiian cuisine gains traction in restaurants across the U.S.7. Protein overload: From steakhouses to burger bars, entrées are stacking up with multiple meats per serving.8. Thinking of citrus? use it to replace oils, sugar, and syrupy marinades to add moisture and a caramelized finish to roasted veggies and grilled meats.

A NYC Restaurant That Brings Healthy Drinking to Life

When opening up a vegan restaurant in the Washington Heights neighborhood of New York City, one must consider how it would fit into the area steeped in cultural history and diverse cuisine. Home to a large percentage of Dominicans, the neighborhood’s restaurants have exhibited this culture—from bakeries and chicken joints to roadside stands and carts offering everything from sliced mangoes to chicharrones.

FDA: Avocados are Officially Heart Healthy

Nutrition experts have been touting for years the health benefits of fresh Avocados, and now the FDA is making it official.In response to a petition submitted by the American Heart Association, the FDA has amended the regulation about the relationship between dietary saturated fat and cholesterol and the risk of coronary heart disease.

These 3 Pleasures Make Desserts Healthy and Enjoyable

When I go out to eat, I ask the waiter if the restaurant has a creative chef. Of course, no one ever says no, so I make a simple request: Make me a dessert using only nuts, fruit, and dark chocolate, and present it in a creative way.

Study Shows Diners Remain Worried about GMOs

U.S. consumers are now more informed about genetically modified organisms (GMOs) and the benefits of their use in producing food, but many still have concerns about them, finds The NPD Group, a leading global information company.

FDA Extending Compliance Date for Menu Labeling

The Food and Drug Administration (FDA) announced it will be publishing a final rule that formally extends the compliance date for menu labeling regulations to May 5. Below is a statement from Cicely Simpson, executive vice president of government affairs at the National Restaurant Association.