Dannon Foodservice has announced that in addition to creamy-thick Dannon Oikos yogurts, the yogurt maker has added new Light & Fit Greek to its flavorful foodservice yogurt portfolio. At 80 calories per 5.
To jumpstart the New Year, Genghis Grill launched their healthy-influenced campaign, Health Kwest, on February 11. The campaign will last for 60 days. Last year’s khantestants lost a total of more than 1000 pounds and Health Kwest winner, Melissa Jarosz from Phoenix, lost 46 pounds in 60 days, adopting Genghis Grill’s healthier dining options into her daily life.
Restaurant chains that serve more lower-calorie foods and beverages have better business performance, according to a study released February 7 by the Hudson Institute. Over five years, chains that increased the amount of lower-calorie options they served had better sales growth, larger increases in customer traffic, and stronger gains in total food and beverage servings than chains whose servings of lower-calorie options declined.
The U.S. Highbush Blueberry Council (USHBC) announced it has teamed up this year with Alison Sweeney, host of NBC’s The Biggest Loser, to introduce a program that will encourage American women to lead healthier, more dynamic lives.
WILD Flavors, Inc. (WILD) will be showcasing their expertise of digestive health ingredients in the presentation, The Latest Ingredient Technology for Digestive Health Applications: Tegricel, at this year’s IFT (Institute of Food Technologists) Wellness 13 Conference.
Johnny Rockets has opened its first restaurant in Acton, Mass. – joining Burlington Mall (that celebrated its 20th anniversary last May) as the second location in Middlesex County. Restaurants at Boston Logan Airport, Six Flags New England and South Shore Plaza bring Johnny Rockets’ Massachusetts total to five.
The Melting Pot Restaurants, Inc., the world’s premier fondue restaurant franchise, is starting 2013 off on the right foot offering all the flavor of its signature fondue dishes without all the calories with a limited-time Skinny Dipping menu available January 1 to March 31.
Culinary Nutrition Publishing, LLC, has released the second edition of Essentials of Nutrition for Chefs, a ground-breaking textbook designed for use in culinary programs and by chefs and food writers.
According to Restaurant DemandTracker, a recent survey of restaurant customers in the United States, households with younger kids are much more likely to seek out restaurants with kid-friendly menus and many of those consumers are looking for healthier food items on the menu for their families.
Ralph Brennan personifies fine food and New Orleans charm, easily qualifying him as the perfect ambassador for The Big Easy. As one of America’s leading restaurateurs, Brennan heads The Ralph Brennan Restaurant Group, which boasts such well-received New Orleans concepts as Red Fish Grill, Ralph’s on the Park, Heritage Grill, café b, Café NOMA, and Ralph Brennan Catering & Events.
The National Restaurant Association (NRA) is now accepting submissions for its Kids Recipe Challenge, a new initiative aimed at showcasing restaurants’ culinary ingenuity of creating healthful menu options for children.
What’s InsidePrep TipsQuinoa in the KitchenQuinoa Burritos Are The New HamburgerSuggested ReadingAs you would guess from the name, the newly opened Protein Bar in Washington, D.C., is all about the protein.
As part of an ongoing and proactive effort to monitor food safety and address contaminants in food, the U.S. Food and Drug Administration released preliminary data on arsenic levels in certain rice and rice products September 19.
Market Day Corporation has named AdvancePierre Foods as its 2012 Vendor of the Year. The award was given to the company for its strong industry reputation, reliability as a vendor, and the quality and success of its products for Market Day over the past year.
Because of his passion for child nutrition, Kevin Woods, SNS, CFSP, LEED AP, has been nominated to serve as industry representative to the School Nutrition Association (SNA) Board of Directors.An 18-year veteran of the foodservice equipment industry, Woods’ career includes a strong focus on child nutrition and education.