healthier | Prepared Foods

Items Tagged with 'healthier'

ARTICLES

A Little Nudge

The USDA is creating a $2 million research center to study how the government can “nudge” Americans toward making healthier eating habits.

June 4, 2014

The center will be given at least $1.9 million over three years, with the possibility of future funding.

Economics and Grocery Choices

In the richest part of the world, pockets of society exist where health outcomes sometimes derive from a lack of healthier food options.

April 3, 2013

A study bolsters the idea that many people would make better dietary choices were they economically viable.

Hyatt Hotels Launches Kids Menu

July 17, 2012

Hyatt Corporation announced the launch of a new menu, “For Kids By Kids.”

U.S. Diners Want Healthier Options

May 29, 2012

A report finds U.S. restaurant guests want the choice of eating healthier when dining out, but those good intentions do not always translate into action.

Chefs: Local and Healthy in 2012

December 13, 2011

A survey of U.S. chefs conducted by the National Restaurant Association (NRA) indicates healthier kids fare and local sourcing of food will be the hottest trends on U.S. restaurant menus in 2012.

Study: Food Labels Can Cut Calorie Consumption

July 27, 2011

A new study looking at New York City's fast-food restaurants found only one in six customers actually read them.

Chains Trying Healthier Options for Children

July 13, 2011

At least 19 large restaurant chains -- including Burger King, Chili's, IHOP and Friendly's -- are announcing they will include healthier options on their children's menus.

In a Name

April 22, 2011

A new study evaluates how dieters make snap judgments based on food names rather than ingredients.

Formulating Healthier Beef Patties

November 1, 2010

According to recent research from the U.S., "Beef patties formulated to contain beef fat, plant oil and a rosemary extract to increase unsaturated fatty acid content and maintain desirable sensory attributes were compared to control beef patties formulated without plant oils.

Remember a child’s kaleidoscope? You put your eye to a cylinder fitted inside with angled mirrors and—as soon as you twist the end of the cylinder—there’s a changing pattern with the shifting of small pieces of colored glass. That’s also something of an apt description for the plant-based food and beverage market, which continues to capture attention as it grows and shifts.

Consumers are looking for plant-based milks with the protein content and mouthfeel of dairy. In this webinar, you will learn how our specialty enzymes can elevate your milk formulations from functionality to flavor.