Commentary: Time for a little "stealth health"

03/7/2007 | QSR Magazine

U.S. consumers would run screaming in the other direction if their quickservice chains suddenly replaced favorite fattening menu items with nutritious, lean food choices, writes Marc Halperin. But, he asks, would they even notice if a restaurant slowly introduced dried mushrooms into its beef patties, whole-grain flour to frying batters or maybe some finely ground vegetables to chicken tenders?

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