A greener banana often has slightly more resistant starch, which is good for gut bacteria within humans, but you're generally OK eating a banana at the color and ripeness you prefer. The general preference for a bright yellow color is most likely the result of decades of marketing.
After testing Quarter Pounders made with fresh beef instead of frozen patties in several markets, McDonald's announced today that it will offer the fresh beef burgers nationwide by the middle of next year.
Students in a Massachusetts school district are participating in a "food recovery" program in which they learn about foods that can be recycled -- rather than thrown away. Since the beginning of the school year, students have directed about 1,440 pounds of food, 1,155 cartons of milk, 1,100 oranges and 250 apples to needy families rather than the landfill.
The Ferrero Group has named Lapo Civiletti its next CEO, the first non-family member to hold the role in the company's 71-year history. Civiletti will take the reins Sept. 1, at which point current CEO Giovanni Ferrero will become executive chairman of the firm, which has a portfolio that includes Tic Tac, Nutella and Ferrero Rocher.
McCormick & Co. will stop packaging its black pepper and Old Bay seasonings in metal containers, shifting to BPA-free plastic in a bid to cut carbon emissions by 16%. The company converted its other seasonings from tin containers to plastic in 1985.
Domino's Pizza will offer robot delivery to customers in Germany and the Netherlands, following its successful launch of robot delivery in New Zealand and Australia last year. Robots made by London-based Starship Technologies will travel along sidewalks to deliver food to customers within one mile of a Domino's location.
After launching two Mexican eateries in Los Angeles last year, actor Danny Trejo and his business partners plan to expand the brand with more taco shops and a Trejo's Donuts & Coffee location set to open in April. After expanding into Southern California, the brand may open eateries in Texas, the East Coast and the Northwest, partner Ash Shah said.
Many restaurants turn to franchising to help expand their brand, and the most successful concepts are those that bring something new to the table, said Dan Rowe, CEO of franchise development company Fransmart, which helped brands including Five Guys and the Halal Guys grow. "We don't want the other people who are jumping into the pool, we want the people who have the authentic DNA that connected with people in the first place," Rowe said of his philosophy for identifying brands with franchise potential.
Small modifications to menu items to cut down on fat, calories or sodium can improve the nutrition of menu items and cut costs without making diners feel like they are losing the enjoyment of the original dish, according to research conducted by Healthy Dining. In the study, more than 1,800 restaurant taste testers at six national restaurant chains said 19 of 24 altered menu items were as acceptable as the original versions.
Denver's booming cannabis industry, which generated $1.1 billion in revenue for the state in 2016, is attracting workers away from restaurants and creating less demand for liquor in the city, according to restaurateurs. Pastry chefs are in high demand by facilities looking to create pot-laced confections, and they can often make a higher wage than in restaurants.
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