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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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 NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?