Foodservice
Top stories summarized by our editors
5/24/2018

Social media has evolved into a must-have for restaurants looking to raise brand awareness and drive traffic and sales, writes digital marketer Kelly Jensen. She shares tips for creating an effective and secure social media presence, including crafting a corporate social media policy and empowering employees to champion the brand in digital channels.

Full Story:
Pizza Marketplace
5/24/2018

Seaweed and other sea vegetables have skyrocketed in popularity recently, taking a starring role in dishes at upscale eateries, James E. Griffin, an associate professor at Johnson & Wales University, told attendees at the National Restaurant Association Show. Chicago's Smyth highlights sea vegetables in its Sea Lettuce Cookie amuse bouche, and Clove Club in London serves mint and seaweed jelly with its smoked lamb ribs.

5/24/2018

Sophisticated, unique and global flavors are making their way into more snacks, and brands are also releasing innovations that feature twists on classic favorites, said Susan Whiteside of the National Confectioners Association during the recent Sweets & Snacks Expo. "In the always-popular category of new takes on old favorites, caramel and coconut seem to be where it's at this year," she said.

5/24/2018

An Oregon elementary school has been listed as one of the healthiest schools in the state because of its focus on nutrition, gardening and physical education. The school also has a program that introduces students to new vegetables and teaches them how to prepare foods.

More Summaries:
Oregon elementary school
5/24/2018

Hypertension treatment guidelines released last November by the American College of Cardiology and the American Heart Association mean about 46% of the US population would now be considered to have high blood pressure and 36% could be recommended for blood pressure medication, according to a study in JAMA Cardiology. If the guidelines were fully implemented, it could lead to 156,000 fewer deaths and 340,000 fewer heart attacks, strokes and other heart-related problems each year, the researchers predicted.

Full Story:
HealthDay News
5/24/2018

A bipartisan bill passed by the Missouri lawmakers and is awaiting signature from Gov. Eric Greitens designates that only products from once-living animals can be marketed as meat. Critics say people already know what they are looking at when grocery shopping and having individual state laws could require producers to create multiple product labels.

Full Story:
National Public Radio
5/24/2018

German buttercream's combination of whipped butter and vanilla pudding gives the frosting stability and a milky flavor, writes Stella Parks. Temperature plays an important part in determining the frosting's sweetness, density and mouthfeel.

Full Story:
Serious Eats
More Summaries:
Stella Parks
5/24/2018

A crop of new all-day cafes in New York and California are offering an American interpretation of the Japanese kissaten that feature comforting foods and a casual atmosphere. When daytime restaurant Konbi opens in Los Angeles, the menu will feature items inspired by Japanese convenience store snacks like onigiri and katsu sandwiches.

Full Story:
TASTE
5/24/2018

Smoked paprika from the Spanish brand Chiquilin has a unique flavor that comes from drying the peppers over a fire containing oak. Its smokiness brings out new flavors in roast chicken and highlights the best of barbecue, Jeremy Glass writes.

Full Story:
Bon Appetit online
5/24/2018

Washington bars such as Colada Shop are showing off bright, festive colors instead of the recent trend toward spare, industrial design. The Betsy has a bright rooftop bar with potted herbs, which can be used in guests' cocktails.