Culinology - March 2013 - (Page 34)

HEALTHY FAST-FOOD Quick-service restaurant chains continue to develop healthier items for their menus 34 | Culinology | MARCH 2013 

Table of Contents for the Digital Edition of Culinology - March 2013

Culinology - March 2013
Table of Contents
President's Letter - Thriving in a fast-paced market
Upcoming Events
Emerging Trends - High beef prices will impact menus this year
Healthy eating changes shape
More ingredients are being used for dairy alternatives
Peruvian Cuisine - A growing passion for Peruvian cuisine
Member Profile - Soup Master
Cooking Oils - The Next Generation of Cooking Oils
Healthy Fast-Food - Menu innovation with a side of health
Petits Fours - Older consumers driving growth at restaurants
Nearly 30% of food product launches are private label
Ad Index

Culinology - March 2013

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