Dairy-free, gluten-free and other "free-from" foods and beverages are among the latest food innovations to pique customers' interest. Almost 23% of consumers who purchase "free-from" products believe in their health benefits, according to Mintel. Mrs. Crimble's gluten-free cereal bars and Debbie & Andrew's dairy-free sausage are examples of trending products.
A Georgia school district features a different local food on its menus each month as part of its farm-to-school program. This year that has included watermelon, apples, hydroponic bibb lettuce, cucumbers, kale, cabbage, zucchini and strawberries. Dairy and blueberry farmers have been visiting schools in the district to provide information about the agricultural process.
Including avocado with a meal may help curb hunger and the urge to eat in overweight adults, according to a study presented at the IUNS 20th International Congress of Nutrition. Patients who ate a meal with avocado also showed smaller increases in postprandial insulin compared with those whose meal didn't include avocado.
An ongoing challenge for school nutrition professionals under new federal meal standards is encouraging students to eat their fruits and vegetables, according to Melanie Konarik, director of child nutrition for Spring Independent School District in Houston. Konarik says her district this year has introduced some new items, such as a build-your-own sub line and an all-Asian cuisine line in order to appeal to students.
The Cancer Center Recipes Just for You Web site from the University of Michigan Comprehensive Cancer Center contains healthy eating advice and video and audio clips on preparing certain recipes. Consumers can also search for recipes geared toward dietary needs, such as gluten-free, dairy-free and low-fat.