Last August, the U.S. Food and Drug Administration issued an ultimatum: Food manufacturers had one year to make sure any "gluten-free" products met FDA requirements. That deadline is up. To use the "gluten-free" label, products must now have an undetectable level of gluten and cannot have any ingredient containing wheat, rye, barley, or any their derivatives. …
Due in large part to softer customer traffic levels, the National Restaurant Association's Restaurant Performance Index (RPI) registered a moderate decline in June. The RPI – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 101.3 in June, down from a level of 102.1 in May and the first decline in four months. Despite the drop, the RPI remained above 100 for the 16th consecutive month, which signifies expansion in the index of key industry indicators. …
Arby’s Restaurant Group Inc., which struggled through the recession and was taken private by Roark Capital Group in 2011, is counting on protein-heavy fare to turn around the brand. …
Dannon® Foodservice is excited to announce the launch of a new bulk yogurt back-of-house solution to meet your culinary needs: Dannon® Pro Nonfat Yogurt in vanilla and strawberry flavors and Dannon® Oikos® Pro Greek Nonfat Yogurt in plain and vanilla flavors. …
Most consumers will tell you they prefer fresh, tasty, healthy food over processed, greasy, assembly-line fare. Millennials, though, may be the first generation to back that up with their wallets. …
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