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Health & Nutrition

The Top 8 Healthy Food Trends for 2017

The first quarter of 2017 is over, and there have been some interesting healthy food trends. Useless carbs, sodium, gluten, and unhealthy trans-fats are top of the list of what’s off the menu. Our Pinterest boards are full of mouthwatering recipes enticing us to cook up a healthy storm.

How Fast Rats Can Breed is Terrifying

This probably isn’t a question you’ve asked yourself lately, but perhaps that should change.How many descendants could a pair of rats produce in three years?

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.

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.