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Health & Nutrition

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.

Black Soybean Salsa

Many consumers are interested in better-for-you foods that serve as satisfying snacks without the diet guilt. Soyfoods offer plant-based protein and fiber in a cholesterol-free form that is low in saturated fats and boasts a heart-healthy nutrition profile.

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.

Organic Trailblazer Nora Pouillon Reflects on Her Legacy

Part of what excites Nora Pouillon about the future is the uncertainty. She has helmed her eponymous Washington, D.C., restaurant for so long that one employee, who swam across the Rio Grande when he was 17, is now approaching middle age.