What’s in the news about food choices
- Vegetables are getting more attention as ingredients, not just garnishes
- Gluten-free is growing – expected to reach $6.2 billion by 2018. Drugs stores, club stores and foodservice may be the next big growth areas
- Nightshade foods such as peppers and tomatoes may lower Parkinson’s risk
Here are links and summaries for recent news and opinion about food choices.
Vegetarian cooking becoming more about the vegetables, less about the agenda Apr-25-13 Washington Post
At the same time people are eating less meat, vegetables have gained respect as worthy ingredients in their own right, not just as the garnish for a steak.
Eating recommended protein linked to weight loss Apr-27-13 UPI
A study found that eating more protein was reported by 43 percent of women and more than half of obese women as a practice to prevent weight gain.
Juice with sugar increases calories consumed Apr-28-13 Daily RX
Reducing juice intake could help reduce daily calories.
Drug, club and foodservice: The next big growth opportunities for gluten-free? May-6-13 Food Navigator-USA
Drug stores, club stores and the foodservice market could be the next big areas of opportunity for gluten-free, according to Boulder Brands, which owns two of the biggest names in the sector: Udi’s and Glutino.
Diner with gluten-free and vegan options May-6-13 Washington Post
Silver Diner, with 14 free-standing locations in Maryland and Virginia, now has approximately 10% of the menu as vegan dishes, and no fake meat. There are also gluten-free additions to the menu.
Low-carb, low-fat foods more popular during warm months May-8-13 Nation’s Restaurant News
GrubHub finds that consumers order light, fresh menu items more frequently during warmer weather.
Eating peppers and tomatoes tied to lower Parkinson’s risk May-9-13 HealthDay
Eating vegetables that naturally contain nicotine, such as peppers and tomatoes, may reduce your risk of developing Parkinson’s disease, according to a new study.
Colleges fail to accommodate gluten-free needs May-17-13 Food Product Design
61% of gluten-free college students believe that their dining services directors or staff members do not have sufficient knowledge about the gluten-free diet. In addition, 60% of gluten-free students reported sickness from eating at a dining hall or foodservice establishment on campus.
Global gluten-free sector to hit $6.2b by 2018 May-17-13 Food Product Design
The global gluten-free product market is projected to reach $6.2 billion by 2018, representing a CAGR of 10.2%, according to a new report from MarketsandMarkets. North America is the largest market for gluten-free products, and Europe is expected to show significant growth in the market in the near future.