CPG
Gluten-free snacks go beyond consumers with dietary restrictions
The gluten-free CPG category helps those with specific diets and those seeking better-for-you snack alternatives.
Results for "menu labeling"
Consumer Insights
What’s next for dairy alternatives?
From plant-based to animal-free dairy, substitutes to traditional milk, ice cream and other dairy products have soared in popularity and are expected to continue to grow in the future.
Food
How food makers, restaurant chains are cleaning up their labels
Smoothie King, PepsiCo and other food makers and sellers are stressing nutrition and wellness.
Food
Insights from the UK Calorie Reduction Summit – and what they mean for US restaurants
CEO and founder of Healthy Dining Anita Jones-Mueller shares her insights from the recent UK Calorie Reduction Summit, including what UK restaurants can learn from the US about menu labeling, and what's on the horizon for US restaurants.
Restaurant and Foodservice
MyMenu helps eateries offer personalized nutrition info
A new platform from restaurant nutrition company Healthy Dining aims to help restaurant brands offer personalized nutrition information that lets customers select their meal based on dietary goals and restrictions.
Consumer Insights
How restaurants and food brands can win over Gen Z
Gen Z diners seek healthy food, restaurant promotions
Restaurant and Foodservice
What’s next for fast casuals?
Is this the end of the golden age of fast casual dining?
Consumer Insights
The value of a tasty menu in healthcare
Over the next year, consumer spending in healthcare foodservice is expected to grow 2.1%, a slightly stronger growth figure than that of the foodservice industry overall.
Food
Top 10: The evolution of CPG, successful shifts for Whole Foods and McDonald’s, GMO labeling
A new report from Nielsen outlining how the CPG industry will change immensely in the next five years made the top of the list in this week’s most-read news.
Q&A with the Hot Mommas Project’s Kathy Korman Frey
Kathy Korman Frey, founder of the Hot Mommas Project and professor at The George Washington University School of Business, discusses the changing face of today’s workforce and how millennial women can successfully advance their careers.
Restaurant and Foodservice
College, university foodservice operators look to distributors, manufacturers for help
With a young customer base that is starting to exercise its own decisions and form its own tastes and preferences, C&U decision makers are always on the lookout for the concepts, ingredients and dishes that will resonate with students.
Food
Top 10: Coca-Cola updates Dasani packaging, Alinea’s remodel and FDA’s final guidance on menu labeling
New looks for Dasani and Chicago's famous Alinea eatery grabbed readers' attention this week, along with news about the FDA's menu-labeling rules. Take a look at the most recent top-clicked list.
Food
Top 10: Boulder Brands, GMO labeling laws and mood lighting
Photo: Flckr user theimpulsivebuy Consumer packaged foods were of interest with SmartBrief readers this week, with a story about Pinnacle Food’s plans to streamline...
Restaurant and Foodservice
Menu labeling 101: What operators should know about new FDA rules
The Food and Drug Administration has finally released the menu labeling rules and regulations that restaurants with 20 or more locations will be required...
Restaurant and Foodservice
Menu labeling in pizzerias: Flip the fear
(Photo: Flickr user Dennis Wilkinson) The restaurant industry has a fair amount of uncertainty, but menu labeling and its requirements may be one of...
Restaurant and Foodservice
Case study: How Panera is handling menu labeling
Sometime in the near future, most of the industry will have to comply with menu-labeling legislation. Panera Bread‘s Scott Davis showed in an NRA...
Restaurant and Foodservice
Restaurant owners put off menu-labeling prep
SmartPulse — our weekly reader poll in SmartBrief on Restaurants — tracks feedback from restaurant owners and managers about current trends and issues. Last...
Restaurant and Foodservice
Accurate nutrition info, training are essential as restaurants prepare for menu labeling
The Food and Drug Administration released proposed regulations for menu labeling in 2011, and final rules are anticipated later this year, Dan Roehl, NRA’s...
Restaurant and Foodservice
Q-and-A: What the FDA’s gluten-free labeling requirements mean for your restaurant
After years of food-makers, restaurateurs and consumers struggling with unclear definitions and making due with inconsistent labeling, the U.S. Food and Drug Administration last...
Restaurant and Foodservice
A healthy menu is in the eye of the beholder
Denise Lee Yohn has been inspiring and teaching companies how to operationalize their brands and grow their businesses for more than 20 years. World-class...
CPG
Q-and-A: Clearing up confusion about gluten-free labeling
There is growing consumer confusion about what gluten-free means as more companies, such as Chuck E. Cheese’s and Domino’s Pizza, continue to introduce gluten-free...
Restaurant and Foodservice
Q-and-A: Healthy dining and the Affordable Health Care Act
Anita Jones-Mueller is the founder of Healthy Dining, which works to inspire chefs to create healthier options for consumers and make restaurant dining part...
Restaurant and Foodservice
Fighting food allergies: What steps can restaurants and manufacturers take?
As food allergies continue to become more prevalent, it may come as a surprise that there is still inconsistency among food manufacturers and restaurants...
Restaurant and Foodservice
How healthy menus bring diners in the door
As the healthy dining trend continues to gain steam, restaurants are not only competing with each other for consumers’ dining dollars, they also need...
Restaurant and Foodservice
Q-and-A: Healthy Dining’s Anita Jones-Mueller on how restaurants can reduce sodium on menus
Photo: (NEWSCRED/AaronAmat) Sodium reduction is a hot topic in the foodservice industry as manufacturers and restaurateurs look for ways to cut sodium without...
Food Retail
Q-and-A: GS1US’ Angela Fernandez on the importance of supply chain traceability
Angela Fernandez is the vice president of retail grocery and foodservice for GS1 US. The Foodservice GS1 US Standards Initiative was launched in 2009...
Restaurant and Foodservice
Unilever: 3 questions consumers ask about their food
To date, food companies have a lot more experience dealing with food-labeling legislation than restaurants have. That’s what made insight from Lisa Carlson, nutrition...
Restaurant and Foodservice
Q-and-A: Dennis Harrison of GS1 US
Dennis Harrison is a senior vice president of GS1 US, leading the GS1 US foodservice industry engagement group. Harrison brings more than 35 years...
Restaurant and Foodservice
Q-and-A: NRA’s Scott DeFife on GS1 US Standards and traceability’s role in food safety
Even though National Food Safety Month is coming to a close, it’s important to remember that food safety is critical during every month of...
Food
Last week’s most clicked
Possible developments in Tim Horton’s expansion plan, what Colin Powell says about the restaurant industry and the reason Burger King had to end a...
Restaurant and Foodservice
Q&A: Bi-Lo Holdings CEO Randall Onstead on the importance of adaptability
Randall Onstead (Photo: Bi-Lo Holdings) The son of a grocery store owner, Randall Onstead, CEO of Bi-Lo Holdings, was raised in the business. Almost...
CPG
Clearing up label confusion: What you need to know about nutritional claims
Made with organic ingredients. 100% organic. Gluten-free. Processed on equipment that processes tree nuts. May contain peanuts. All-natural. The claims foodservice companies make about...
Restaurant and Foodservice
4 retail and restaurant technology trends from NRF
Exhibitors talk with attendees in the EXPO Hall at Retail’s BIG Show The overarching theme at the National Retail Federation’s BIG Show this year...
Restaurant and Foodservice
E-Commerce and product information in the foodservice industry
As the next generation of chefs and restaurateurs embrace technology, they are changing the way people think of food, how they eat, and where...
Food
FLOTUS: Companies and consumers share responsibility for the health of the next generation
During the closing keynote speech of Partnership for a Healthier America‘s Building a Healthier Future Summit on Childhood Obesity in Washington, D.C., first lady...
Restaurant and Foodservice
Do your guests go to Xtremes?
It’s mid-January. That means some of us are still sticking to our weight-loss resolutions, others have already starting finding reasons to skip the gym...
Restaurant and Foodservice
Chains start early to avoid calorie sticker shock
This post is by SmartBlog on Restaurants and Restaurant SmartBrief contributor Janet Forgrieve. The U.S. Food and Drug Administration this week released the first...
Restaurant and Foodservice
FSMA sharpens industry focus on traceability and food safety
Michele Southall is implementation director at GS1 US. In this guest post, she explains how the Food Safety Modernization Act is driving traceability and...
Restaurant and Foodservice
Q-and-A: Dot Foods’ Dick Tracy on adopting GS1 US standards
Dick Tracy, executive vice president of foodservice at Dot Foods, has led the redistributor’s active involvement in the Foodservice GS1 US Standards Initiative since...
Food
What you missed at this year’s NRA Show
Our weekly reader poll in Restaurant SmartBrief — SmartPulse – tracks feedback from restaurant owners and managers about trends and issues. Last week’s poll...
Restaurant and Foodservice
GMO salmon a nonstory for many restaurant guests
This post is by SmartBlog on Restaurants and Restaurant SmartBrief contributor Janet Forgrieve. Media outlets might be swimming in stories about the FDA’s upcoming...
Food
Top 10: James Beard semifinalists, BK’s grilled hot dogs and fresh and healthy eating
(Photo: Burger King) Most popular this week was the James Beard Foundation’s announcement of semifinalists for 2016, followed by Burger King’s launch of grilled...