Health and Nutrition in Restaurants | Food Newsfeed
Continue to Site

Health & Nutrition

Raising the Salad Bar

The salad bar–buffet concept is ripe for innovation. That’s the word from the experts who’ve seen the salad bar–buffet evolve from an idea that “was once considered to be something that took away from a restaurant’s cachet to one that has tremendous opportunity,” says Samuel Borgese, president and CEO of CB Holding Corp.

Local vs. Organic

In December, the National Restaurant Association (NRA) released its What’s Hot in 2010 survey in conjunction with the American Culinary Federation (ACF), naming locally grown produce, locally sourced meats and seafood, and sustainability as the top trends to watch for this year.

Campbell Soup Taking Health to the Schools

Company now has six juices in its school beverage portfolio that meet the American Heart Association's criteria for heart healthy products and the standards outlined by the Alliance for a Healthier Generation.

Organic & Natural Market Stays Strong

Packaged Facts estimates organic and natural food and beverage sales experienced a compounded annual growth rate of 18.8 percent over the last three years.