Showing diners how many calories are in restaurant food items may influence how much they eat - especially among the least health-conscious people, a new study suggests.
March 4, 2013
Showing diners how many calories are in restaurant food items may influence how much they eat - especially among the least health-conscious people, a new study suggests.
If the average American put all the food he or she ate in a day on a platter, about a tenth of it would be wrapped in paper or cardboard as part of a value meal.
February 22, 2013
If the average American put all the food he or she ate in a day on a platter, about a tenth of it would be wrapped in paper or cardboard as part of a value meal.
Foodservice introductions include a probiotic soft-serve dessert, gourmet brownies and a sweet and salty take on desserts.
February 18, 2013
NEWtritious says its new HHice Cream Probiotic Defense is the “healthy hospital” fortified soft-serve that can provide supplementation to patients who have trouble chewing or swallowing, due to advanced age, surgery or chemotherapy.
Foodservice introductions include a probiotic soft-serve dessert, gourmet brownies and a sweet and salty take on desserts.
February 14, 2013
Sara Lee Foodservice says it has “refined indulgence” with several new Bistro Collection gourmet brownies, which represent an extension to the company’s dessert bar line.
The Culinary Enrichment and Innovation Program has announced the 16 students who will comprise its CEIP class of 2014.
February 13, 2013
The Culinary Enrichment and Innovation Program (CEIP), a collaboration between The Culinary Institute of America (CIA) and the foodservice division of Hormel Foods, has announced the 16 students who will comprise its CEIP class of 2014.