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Vegetables Take Center Stage in Creative Sandwiches

Chefs are challenging themselves and their notions about vegetables, lifting them from the sidebar into the spotlight by putting them front and center on the sandwich menu.(09/19/2014)
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Restaurants Get Creative As Drought Worsens

As drought conditions worsen in California, restaurant owners and chefs, particularly those who rely on farmers and local ingredients, are finding creative ways to stay afloat.(09/19/2014)
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Menu Trends: Consumers Demanding ‘Foods with Benefits’

Menu developers are going beyond removing fat and salt for their healthier options and are incorporating more fruits, vegetables and whole grains and utilizing more functional foods.(09/19/2014)
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Americans are Making Healthier Food Choices, New Study Says

American adults are increasingly consulting food labels, eating less fat and downing more fiber, according to a new report from the U.S. Department of Agriculture's Economic Research Service.(09/19/2014)
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Labels: Learning to Read Between the Lines

Earlier this year, the U.S. Food and Drug Administration proposed several changes to food labels. As consumers navigate a new world of labeling, health experts speak out on why it’s important to look at more than just calories.(09/12/2014)
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Speakers Announced for the Must-Attend AllergyEats Conference

AllergyEats has announced their all-star lineup of speakers for the AllergyEats Food Allergy Conference for Restaurateurs & Food Service Professionals.(09/11/2014)
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'Ringing in' Dine Out for No Kid Hungry

Restaurants and their guests have raised more than $18 million through Dine Out for No Kid Hungry since 2008. The campaign runs throughout September.(09/11/2014)
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American Youths Consume Way Too Much Sodium, CDC Says

More than 90 percent of U.S. schoolchildren eat more sodium than they should, and 43 percent of sodium consumed by U.S. children ages 6-18 comes from restaurants, cafeterias and processed food favorites.(09/11/2014)
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Analyze This: The Cost of Counting Calories

The Food and Drug Administration is finalizing the new menu labeling rules, prompting restaurants to get nutrition analysis completed in time to comply. While methods of analyzing menus vary, accuracy is key to meet consumer expectations.(09/04/2014)
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Familiar Ingredients Encourage Healthy Purchases

Consumers on the fence between healthy and indulgent eating may be encouraged to “lean healthy” if familiar ingredients ease the way. Unknown “superfoods” may be alienating or have a reputation for bland taste.(09/04/2014)
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