While there still appears to be some debate about which items fall under the recently minted category known as “superfoods,” restaurant operators hoping to cater to nutrition-minded consumers are learning the value of offering foods carrying that health halo. An increasing number of foodservice operators are finding room in their pantries for such items as avocados, leafy greens like kale and spinach, cruciferous vegetables such as cauliflower, quinoa, blueberries, almonds and ...

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