Parents' struggle to teach kids to eat their greens should begin before birth, experts say.

New research suggests that increased consumption of foods containing colorful carotenoids, particularly beta-carotene and lutein, may prevent or delay the onset of amyotrophic lateral sclerosis (ALS).

Already known for seafood protein salads, Blount Fine Foods now offers Asian Wheatberry & Edamame Salad and a Tzatiki Taboule. Asian Wheatberry is a gluten-free mixture of wheatberry, barley and edamame tossed with lime juice, garlic and basil, sprinkled with a touch of jalapeño. Blount says this vegetarian product has only 50 calories and 0g trans fat per serving.

The International Culinary Center announced the development of its inaugural and innovative farm-to-table concentration

A recent Gallup survey found 5% of the U.S. population label themselves as vegetarian.

A research firm found significant areas of opportunity for manufacturers, growers and retailers.

Vegans are up in arms about the strawberry sauce used in strawberries-and-cream Frappuccinos, which contain cochineal extract.

Researchers in South Korea say that a potent super-nutrient found in a range of everyday healthy foods can block the way cancer cells communicate and instruct cells to grow and spread.

Solbar, Israel, global producer of specialty soy proteins, recently launched Supertex, the latest innovation in textured vegetable protein products. Supertex is a specially extruded blend of soy-derived, textured vegetable protein suitable for use in a variety of vegetarian and meat-enhancement applications.

Only some 3% of the U.S. population describes itself as vegetarian, according to a 2009 Vegetarian Resource Group (VRG) survey conducted with the polling firm Harris Interactive.