Rearview 2014: Here's what we were hungry for

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What did we want to nosh on in 2014? Not gluten. And maybe we're getting sick of pumpkin spice, too.

FEATURES


The wait is over: FDA issues final menu labeling regulations

The FDA's 395-page document includes menu labeling by the slice, not the whole pizza, a ruling applauded by the restaurant industry.

Healthy Dining VP offers tips for restaurants wanting to improve menu options

There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.

Customization, versatility driving the Asian food segment

Highly versatile and easily customizable, the Asian food segment is a perfect segue for East-meets-West flavor mashups that consumers of all ages will love.

In times of doubt, think outside the nutritional box

If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see how well it sells.

Is grass-fed milk better for you than organic milk?

One industry insider claims grass-fed labels are bringing in customers, more than non-GMO labels.

Capitalizing on new school nutrition policies

New nutritional policies offer a great opportunity for restaurants to partner with schools to deliver healthy menu options for students.

Consumers say one thing, do another when it comes to healthy choices

Consumers sometimes say one thing, but do another when it comes to healthful choices. This conflict affects their food choices and translates into complex flavor trends which can be difficult to unravel.

Salata’s growth driven by consumer demand for clean eating

Guests also want more vegetarian proteins, such as quinoa, tofu and falafel, as well as sauces and spices.

Exploring the role of whole grains in the food industry

'If you can pronounce the ingredients, it's probably good for you,' said Cynthia Harriman, director at Oldways and The Whole Grain Council.

'Stealth health' menu approaches are on trend

Kids also want more healthful options from restaurants.

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NEWS


Demand for food transparency growing

New research from Technomic finds that most consumers want transparency from restaurant brands about their menu choices. Additionally, two in five consumers cite a rising concern over food additives.

Gluten-free options now available at 9 percent of restaurants

New research from Food Genius finds a growing number of healthier menu options and more concepts touting a health-halo menu.

NRA: Better kids' meals top trends list

Some of the restaurant industry's hottest trends involve children's items, according to the NRA's 2015 What's Hot culinary forecast.

Bruegger's Bagels, Florida Department Of Citrus team up for pre-holiday giveaway

Everyone who enters the sweepstakes will receive a coupon for one free bottle of Florida's Natural Orange Juice with the purchase of any breakfast sandwich.

Consumption of fresh food up 20% in past decade

A new report from The NPD Group, called "The Future of Eating: Who's Eating What in 2018?" shows that the consumption of fresh foods – fruits, vegetables, meat, poultry, fish and eggs – grew by 20 percent from 2003 to...

Beef Checkoff Program teams with NRA to sponsor Kids LiveWell

As part of the partnership, Beef Checkoff is offering to restaurants its collection of kid-friendly recipes that meet the Kids LiveWell criteria.

New app gives customers menu, nutritional info across brands

App users can to view detailed nutrition information for each entree and search for selections that meet specific dietary requirements.

Report links Jimmy John’s 2013 Colorado E. coli outbreak to imported cucumbers

The cucumbers were not contaminated by Jimmy John's crew members, but sometimes during growing, harvest, transport or distribution of the produce, which was imported from Mexico.

Blue Pacific Grill lands spot on HealthyDiningFinder.com

HealthyDiningFinder.com has added Perrysburg, Ohio's Blue Pacific Grill to its lists of partners. Healthy Dining's nutrition criteria emphasizes lean protein, vegetables, fruits, whole grains and unsaturated fats. "Maintaining a healthy diet is important, not just for our waistlines but for...

MAD Greens marks 10 year anniversary with giveaways

Since it's launch 10 years ago, the chain has served up more than 200 tons of spring mix, 1.9 million heads of romaine lettuce and 60 tons of spinach, most of it locally sourced.

Camille's Sidewalk Café adds antipasti

Camille's adds a healthy take on the traditional Italian dish.

Salata adds vegan proteins

Quinoa, falafel and tofu are available for an additional $2 in a wrap or small salad and $3 in the regular salad.

PHresh opening first 'iKitchen' in Orlando

The new concept will feature a menu designed to follow American Heart Association guidelines, a small footprint and self-service kiosks.

Chipotle Cultivate Foundation awards $500,000 grant to the International Rescue Committee

The IRC's MicroProducer Academy helps refugee farmers adapt existing agricultural skills to an urban American environment and marketplace while improving their access to locally-grown foods.

MOOYAH snags spot on HealthyDiningFinder.com

Salads, turkey and vegetarian options land the better burger chain on HealthyDiningFinder.com.

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Get the facts on restaurant nutrition. Consumers are increasingly concerned about healthy lifestyles and you need to know the difference between what they say they want and what they'll actually order.