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Headlines

Healthy Dining’s Anita Jones-Mueller on How Restaurants Can Reduce Sodium on Menus

Sodium reduction is a hot topic in the foodservice industry, as manufacturers and restaurateurs look for ways to cut sodium without sacrificing flavor or shelf-life.(07/24/2014)
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AllergyEats Conference Planned for October in NYC

Topics will include food allergy basics, modifying recipes, and the financials around food allergies at the AllergyEats Food Allergy Conference.(07/24/2014)
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NRA Program for Healthful Kids’ Meals Grows

A program aimed at providing healthful foods for kids in restaurants has grown to include 150 restaurant brands.(07/24/2014)
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Beyond Salty and Sweet: A Budding Club of Tastes

Research has been challenging the notion that there are really just four taste senses (sweet, salty, sour and bitter).(07/24/2014)
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Restaurants Add Flavor, Cut Calories with Sauces

Spicy Sriracha and zesty chimichurri have been appearing on menus, creating bold flavors with fewer calories.(07/17/2014)
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Nearly 60% of U.S. Adults Use Nutrition Info on Menus

New report suggests over half of restaurant goers are paying attention to menu labels.(07/17/2014)
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Organic Foods May Be Healthier

New review has concluded that organic produce and grains contain more antioxidants and lower levels of a toxic metal.(07/17/2014)
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Something to Tweet About

The Kids LiveWell initiative celebrates its 3rd birthday with a Twitter party.(07/17/2014)
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60 Percent of Diners Use Calorie Labeling When Posted: CDC

About six out of 10 adults make use of calorie information on menus, if it's available, to decide what to order in restaurants, according to a new U.S. study. (07/11/2014)
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Middle Eastern Cuisine is Emerging

More and more consumers are trying Middle Eastern cuisine, and along with it a flavor of fresh vegetables and spices.(07/10/2014)
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