CHICAGO — Between the second quarter of 2009 and the second quarter of 2010, menu items labeled as “healthy” grew 65%, according to a release issued yesterday by Mintel Menu Insights. There has also been a 10% increase in menu items that contain fruits and/or vegetables since the second quarter of 2007, and a 12% increase in menu items labeled as vegetarian. “Healthy menu development opportunity exists in providing vegetable and seafood-based appetizers, soups, salads and entrees,” Eric ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Registering for content on Supermarket News will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick. What are you waiting for!In addition you will also receive complimentary access to the SN salary survey data tables.
Attention Paid Print Subscribers: While you have already been grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.