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 ...
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