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Operators and suppliers striving for big profits with their sandwich products should think small--small portion size, that is.

Perhaps no company has taken gluten free into more segments than Hain Celestial, whose Arrowhead Mills brand recently added two new varieties: Organic Gluten Free Sprouted Corn Flakes made with sprouted corn, brown rice and sorghum; and Gluten Free Quinoa Rice & Shine Hot Cereal, made with a blend of quinoa flakes and organic brown rice grits.

A survey finds 52% of dads say they are the primary supermarket shoppers in the household.

Risotto requires extensive time, labor and care to produce from scratch. Now, any type of foodservice operator can serve this upscale dish. Nestlé Professional’s new frozen Stouffer’s Parmesan Risotto comes packaged in 48oz pouches.

Plum Organics will be expanding into the organic kids snack category with the launch of its Plum Kids line.

Sandwiches are the cornerstone of lunch and dinner menus at both limited- and full-service restaurants, where they are offered more than any other entree.

Mexican cuisine as it is known today has a fascinating history that includes a connection with explorer Christopher Columbus. Many students learned that “In 1492, Columbus sailed the ocean blue” and discovered America, but he never actually reached those shores.

Editor’s note: The following is an Internet version of an article that first appeared in the September 2011 issue of Amber Waves, published by the U.S. Department of Agriculture, Economic Research Service (ERS). See more information at the end of this article.

In a recent survey conducted by Samsung Canada, 43% say they are more likely to eat what they see first in the fridge.

Barilla announced the nationwide availability of its new line of microwaveable meals -- single servings of pasta and sauce ready to eat after 60 seconds in the microwave.