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School Food Formulation

School food and drink requirements are changing dramatically to emphasize better nutrition, along with more fruits and vegetables and whole grains.

Michelle Wright, Contributing Editor

August 25, 2014

It’s common for school officials and educators to periodically revisit and revise curriculum—what could be termed as “food for thought” involving what goes into a student’s mind

Fast-Growth Foodservice Segments

Manufacturers can find growth opportunities with partners in foodservice—everywhere from fast casual to fine dining.

Christine LaFave Grace, Technomic Inc.

August 25, 2014

It’s a familiar refrain by now: Fast-casual is, yet again, the restaurant industry’s fastest growing segment.

Food Nutrition, Health, Wellness

Prepared Foods talks with Erin Gilgan, whose title is Nutrition, Health and Wellness (NHW) Champion within the Nestlé Professional North American culinary division.

August 25, 2014

Prepared Foods talks with Erin Gilgan, whose title is Nutrition, Health and Wellness (NHW) Champion within the Nestlé Professional North American culinary division.

Joy Dubost, National Restaurant Association

Menu Nutrition

Prepared Foods talks with Joy Dubost, PhD., RD, senior director of nutrition at the National Restaurant Association.

August 25, 2014

Prepared Foods talks with Joy Dubost, PhD., RD, CSSD. With more than 15 years of experience, Dr. Dubost has worked in the areas of clinical nutrition, research, public health intervention, education and communications.

Food Taste Trends

Prepared Foods talks with Bridget McManus-McCall, a Chef2Chef Business Development Manager at Nestlé Professional.

August 25, 2014

Prepared Foods talks with Bridget McManus-McCall, a Chef2Chef Business Development Manager at Nestlé Professional.

First Person

A corporate executive chef’s perspective on culinary trends and corporate product development.

Prepared Foods talks with Dianna Fricke, CRC, CWPC, director of culinary, National Accounts; and a corporate executive chef with Simplot Food Group, Boise, Idaho.

August 25, 2014

Fricke earned her culinary credentials with honors from Western Culinary Institute, Portland, and has a bachelor’s with honors in Nutrition and Dietetics from Idaho State University, Pocatello

Ethnic, Authentic on the Menu

Restaurants showcase ethnic adventure as well as local ingredients in appetizers, sides and entrees.

Jill Failla

August 25, 2014

New menu items feature influences from around the world, particularly Asia, but ingredient sourcing and preparation are decidedly close to home.

Consumer Eating Occasions

IFMA and Datassential unveil a new view of foodservice consumer eating behaviors.

Jack Li, Contributing Editor

August 25, 2014

For decades, foodservice organizations have examined consumer behavior through day parts, operator segments, and other industry-defined attributes

New Fries, Side Options

Mimi’s Café, Burger King promote new potato, chicken fry menu items.

August 13, 2014

Two restaurant chains—Burger King and Mimi’s Café—are promoting fry side dishes.

Breakfast Away From Home

New Datassential report uncovers Millennial and retail trends impacting breakfast dishes, flavors, products—and decisions.

August 5, 2014

Taco Bell's breakfast menu, which the company rolled out nationwide earlier this year, was the chain's largest menu expansion in the brand's history, with Taco Bell President Brian Niccol noting that, "Breakfast is the fastest growing day part in QSR."