Foodservice Publications Recognize Mushrooms' Role on the Menu

摘要

The growing need for healthier menu items and food-service solutions to combat the pressure on the industry to reduce calories and decrease sodium in restaurant dishes was one of the resounding foodservice trends coming out of the International Foodservice Editorial Council conference in late 2011. Earlier this year, the Council created a new foodservice recipe card collection - a perforated booklet of 12 new recipes - featuring mushrooms as a means to meet consumer and the restaurant industry's health and wellness objectives, particularly for serving "healthy" menu items that are 500 calories/l,200 mg sodium or less. All of the recipes for this project (and the accompanying nutritionals) were provided through cooperative efforts with the Produce for Better Health Foundation and Council spokesperson and registered dietitian, Elizabeth Ward.