Making turkey products with lower sodium continues to be in high demand among restaurant and foodservice operators. But keeping sodium in check and producing moist consistent turkey is a balancing […]
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Lighter doesn’t necessarily mean smaller portions!
You can have it all with sandwich alternatives that are filling, full of flavor — yet beat down the calories. Chef Andrew spells it out in this Wing It! podcast. Think reinventing […]
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Is a no-bread sandwich possible?
It’s a sandwich. It’s a salad. No, it’s a bread-less sandwich! Trying to reduce carbs and gluten is a bonafide trend these days. And a natural place to start is with […]
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Antibiotic Free… No Antibiotics Ever… what does it all mean?
You may have heard “antibiotic-free” raised poultry being talked about lately. But what does it mean for a restaurant operator, cafeteria manager or a hospital nutritionist? Like “GMO,” the antibiotic […]
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Can re-designed lunch tray get students to eat healthy?
We eat with our eyes, the theory goes. In fact, many restaurant owners learned long ago that simply changing the size of a plate can make portions appear much larger […]
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