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Prepared Foods December 2007	Haute Cuisine: Ideas for 2008 Determining foodservice and menu trends can be done by utilizing a few key strategies -- "Regional Mashups," redesigning mainstream favorites and venturing beyond tradition to engage consumers.
Prepared Foods November 1, 2006 Anju Holay	Trends in Prepared Foods for Foodservice Food manufacturers point to issues and developments in products for restaurants and institutions.
Prepared Foods November 2007 William A. Roberts, Jr.	Article: Around the Foodservice Frontier Diverse flavors are having an impact on American consumers' tastes and preferences.
Food Processing June 2007	Extending brand equity to foodservice Why sell a commodity ingredient to foodservice clients when you can provide an ask-for brand that differentiates the restaurant, too?
Prepared Foods November 1, 2005 Marcia A. Wade	Centered on the Plate Whether they are quick-service restaurants (QSR), limited-service restaurants (LSR), casual dining or fine dining establishments, foodservice operators are targeting entrees, appetizers, sandwiches and soups that promote menu diversity by using petite portions and ethnic variations.
Prepared Foods April 1, 2005 Kerry Hughes	A Flavor for Authenticity While Indian food has been touted for several years as the next up and coming ethnic cuisine to become popular in the U.S., other ethnic food markets gaining momentum are Mediterranean (beyond Italian cuisine) and foods from the Caribbean.
Prepared Foods May 1, 2005	The Mix in the Melting Pot While Chinese, Italian and Mexican foods remain the "big three" choices at meal time, other ethnic cuisines are entering the mix -- offering vast opportunities to food manufacturers.
Prepared Foods November 1, 2006 Marcia A. Wade	2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course.
The Motley Fool October 28, 2010 Dan Caplinger	Why Banks Paid Millions to Get on Campus A Fed report discloses who paid how much to gain access to college borrowers.
Prepared Foods June 1, 2005 Tom Zind	Off the Beaten Path Every new groundbreaking food trend has left industry pundits wondering whether, at last, everything has been tried. But American diners are always searching for the next thrill. Today, over-the-top flavors and combinations are the order of the day.
Seasoned Cooking October 2007 Karen Ciancio	Comfort Food Trends What is comfort food? Generally it's the food we have good memories about, the food we think of when we hear the word homemade, and that reminds us of simpler times. Here are some popular comfort food choices.
Registered Rep. January 23, 2015 Lynn O'Shaughnessy	Five Secrets Colleges Are Keeping From You While universities may lure students with fancy brochures, luxury housing and scenic architecture, the reality is that colleges are high-stakes businesses preoccupied with enhancing their own prestige.
Prepared Foods November 1, 2005 Claudia D. O'Donnell	Pig in the Python Baby Boomers continue to impact America's eating habits, including restaurant patronage.
Registered Rep. September 19, 2014 Lynn O'Shaughnessy	The College Illusion Are your clients, who could be paying as much as a quarter of a million dollars to send one child to college, getting their money's worth?
Prepared Foods April 1, 2006	Ethnic Food Using just a few common ingredients, foodservice institutions are embracing the diversity of America's population, providing a wide range of offerings that are attractive across cultural lines.
Prepared Foods June 6, 2007 Chris Topping	Experimental vs. Comforting Flavor Choices Increasing evidence shows consumers choose flavor over brand loyalty.
Prepared Foods November 1, 2005 Marcia A. Wade	Balancing Acts Foodservice manufacturers are trying to juggle quality, cost, convenience and health, without throwing taste out the window. Learn which foodservice trends are up-and-coming and which have fallen flat.
Prepared Foods November 2007 William A. Roberts, Jr.	Article: Verified Vegans: SOI Foodservice Awards The winner of the 2007 Spirit of Innovation Foodservice Award worked with eateries to introduce a vegetarian crab-style cake.
Prepared Foods July 1, 2006 Claudia D. O'Donnell	Editorial Views: Influential India Whether standing on its own or a key partner in a fusion dish, East Indian food will make its mark on the American food experience.
Food Processing January 2007 Frances Katz	Flavor Trends for 2007 Will acai be the next pomegranate? Is it time to develop Argentine frozen dinners? Will dark chocolate work on pizza?
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Prepared Foods April 1, 2005 Dominik Nosalik	New Product Trends: Finding Fashionable Flavors How do astute manufacturers track emerging flavor trends? And which new flavors will attract consumers to drive product sales? The answers may surprise you.
Food Processing December 2006 Diane Toops	Toops Scoops: Convenience reigns! Trends you can take to the bank...
Information Today November 5, 2015	ARL Promotes Excellence in Assessment Program EIA is the first national initiative to recognize colleges and universities that successfully integrate assessment practices across their campuses.
Prepared Foods November 1, 2006	2006 Foodservice Annual An overview of the latest trends and happenings among foods and beverages appearing on the nation's menus.
Prepared Foods April 8, 2007 Maria Caranfa	A Zenspiration - April 2007 Asian cuisine is at an all-time high in popularity, and it shows no signs of slowing down!
Food Processing August 2006 Kantha Shelke	Improving flavors for kids' foodservice Less-bitter soybeans... more-enjoyable vegetables... 'Extreme' flavors... etc.
The Motley Fool October 29, 2009 Rich Smith	Why Does College Cost So Much? The answer is simpler than you think. The government can improve access to higher education and reduce the price of it (not the cost, mind you, but the price students pay directly) by increasing financial aid.
The Motley Fool January 19, 2007 Alyce Lomax	Food for Thought Food companies that stubbornly defend the old ways and methods that more and more people find unpleasant, unethical, wasteful, or unsustainable will have to seriously rethink their practices.
Prepared Foods November 1, 2005 William A. Roberts	Latitude Adjustment Any observer of the nation's food and beverage trends is quick to note the impact of a diversity of ethnic cuisines. This year's Spirit of Innovation Award -- Foodservice winner certainly addresses this trend, as well as labor concerns.
Food Processing January 2012 Mark Anthony	Flavor Trends for 2012 What flavors will entice consumers in 2012? Think ethnic fusions, `authentic' spice blends and exotic fruits.
Food Processing October 2011 Diane Toops	Product Developers Find Ethnic Flavors Continue To Succeed with U.S. Consumers With Mexican, Chinese, etc., now mainstream, adventurous shoppers look for Thai, Japanese and Caribbean foods.
CRM February 2012 Leonard Klie	IVR Identifies At-Risk Students Vocantas IVR helps Avila University reach out to students in danger of transferring or dropping out.
Prepared Foods January 1, 2006 William A. Roberts, Jr.	Talking Trends The 2005 New Products Conference showcased current trends and areas in the food industry that are expected to grow in coming years.
Food Processing July 2012 Deborah Cassell	When It Comes To Flavors, The Heat Is On It used to be only some like it hot; today, everyone enjoys spicy foods.
Food Processing October 2010 Mark Anthony	Ethnic Foods Equal Healthy Foods With good reason, many ethnic foods are associated with health-imparting benefits.
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Fast Company November 2010 Stephanie Schomer	Chegg: Saving College Kids Money Through Textbook Rental Aayush Phumbhra is reforming the dysfunctional world of college textbooks by renting them to students nationwide.
IEEE Spectrum November 2005 Jones & Aaronson	Showing Some Class Universities reach out to those affected by Katrina.
Prepared Foods May 6, 2007 William A. Roberts, Jr.	Courting Flavor Here are some of the flavor trends expected to impact formulators and manufacturers the most.
Prepared Foods November 2007	Article: Menu Trends: Today's Shrinking Entree The traditional entree is shrinking, and those that have staying power are convenient, diverse and easily portable.
Prepared Foods March 15, 2006 Anju Holay	Meal-y Mouthing Statistic indicates the need for -- and the rapid growth of -- the convenience meals, soups, sides, and processed meats categories.
CRM August 2012 Leonard Klie	CRM Comes to Campus at a Frantic Pace Colleges and universities are starting to use CRM solutions to manage relationships with students at every stage.
Food Processing October 2012 Diane Toops	Consumers Face Barriers To Choosing Healthier Options When Eating Out Unilever Food Solutions' latest World Menu Report finds what people want to eat more often than not wins over what they think they should eat.
AskMen.com January 12, 2004 Evan Campbell	Top 10: Healthy Restaurant Meals The 10 most popular types of restaurants, from Tex-Mex to Italian, and tips on what you should order once you're there if you want to remain slim.
HHMI Bulletin Fall 2012	HHMI Awards $50 Million to Colleges Forty-seven small colleges and universities have accepted a challenge: to create more engaging science classes, bring real-world research experiences to students, and increase the diversity of students who study science.
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