Fried foods have been under fire by public-health advocates for years, but that hasn’t stopped consumers from eating them. “People like fried food,” says Debe Nagy-Nero, director of quality assurance, nutrition and safety at Burgerville, a quick-service chain based in Vancouver, Wash. Burgerville hangs its reputation on using local, seasonal ingredients—most notably local berries, pumpkins and other delicacies in its signature milk shakes—but its customers also respond well ...
It’s free but we need to know a little about you to continually improve our content.
Why Register?
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!