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The top restaurant nutrition news that you need to help your business prosper.
The Calorie Reduction Summit 2018
The Calorie Reduction Summit 2018

In a time when obesity is more prevalent than ever, the United Kingdom is exploring several initiatives to address positive health changes and healthy eating. The Calorie Reduction Summit, to be held at the Royal Society in London on June 26th, 2018, will provide “a vital and timely forum to bring together industry and retail, academia, policymakers, public health and science and nutrition stakeholders to discuss the challenges and opportunities presented by current developments in nutrition policy.”
 
Healthy Dining’s CEO, Anita Jones-Mueller, MPH, will be speaking at the UK Summit to share insights from the USA on both policy, such as menu labeling, and the increasing consumer demand for healthy eating, transparency and sustainability. Healthy Dining provides nutrient analysis, menu labeling consultation, and healthy marketing programs for hundreds of restaurant companies, spanning small eateries to the world’s largest US-based restaurant chains. 




Expert Advice for Going Plant-Based in Fast Casual
Expert Advice for Going Plant-Based in Fast Casual

HipCityVeg may have an entirely plant-based menu, but it’s also targeting meat-loving consumers.


Artificial Trans Fats, Widely Linked to Heart Disease, are Official...
Artificial Trans Fats, Widely Linked to Heart Disease, are Officially Banned

Once ubiquitous in everything from frozen pizza to coffee creamer to popcorn, artificial trans fats are — as of Monday — banished from U.S. restaurants and grocery stores.


How to Leverage Fruit on Your Menu
How to Leverage Fruit on Your Menu

Fresh fruit finds a home at quick-serve concepts specializing in juices, smoothies, and bowls.



Why Menu-Labeling Rules are an Opportunity for Chains
Why Menu-Labeling Rules are an Opportunity for Chains

Today's customer demands trustworthy and transparent information.



The Ascension of Cauliflower
The Ascension of Cauliflower

Food companies are capitalizing on the low-carb, gluten-free trend by using vegetables like cauliflower to replace flour, rice and other simple carbs.