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Prepared Foods November 1, 2005 Ashley F. Dziuk	The College Crowd Today's trends in college cuisine dispel old myths about student preferences, according to a foodservice survey.
Food Processing January 2012 Diane Toops	Restaurant And School Menu Trends Contribute to Overall 2012 Food and Beverage Industry Trends Culinary and restaurant experts predict the most popular trends on restaurant and school lunch menus.
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.
Prepared Foods November 1, 2006 Marcia A. Wade	2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course.
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 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, 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 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 1, 2005 J. Hugh McEvoy	Chefs Spotlight Global Food Trends Chefs from all over the world gathered at the recent ACF national convention in Texas to learn about four major food trends: authenticity, ethicality, food security, and exotica and indulgence.
Prepared Foods January 1, 2006 Lauren Swann	Better Living for Latinos Health officials and food industry experts call for a return to traditional cooking practices and ingredients to combat a growing trend in diet-related health problems among Latin-Americans.
Prepared Foods November 1, 2006 Chef J. (a.k.a. Hugh McEvoy)	Coming Together The annual American Culinary Federation's national convention gathered chefs from the four corners of the earth -- who defined four hot trends.
Food Processing Lauren Swann	Food and Beverage Market for Kids Growing Like a Weed By 2007, sales of kids' foods and beverages could reach as high as $38 billion or more.
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.
Food Processing April 2005 Kantha Shelke	How to say it organically Consumers are buying into organic foods; are food processors buying organic ingredients?
Prepared Foods January 2009 William A. Roberts, Jr.	Article: Discovering the Trends Hints from the 2008 New Products Conference on what lies ahead for new products, as well as details about the latest trends facing developers and consumers alike.
Food Processing March 2012 Diane Toops	Hail to the Chef Leading food & beverage companies employ great chefs to infuse retail products with innovation and creativity, convenience and chic.
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?
Food Processing June 2006 Frances Katz	A healthier foodservice menu The world's 25 largest food companies have done a poor job of providing healthy food and are doing little to follow the May 2004 recommendations of the World Health Organization, according to a recent report.
Prepared Foods February 1, 2005 J. Hugh McEvoy	Ingredient Challenges: The Chef's Edge Tomorrow's Forecast: Chefs Pick Next Trends Research chefs in the world's biggest food corporations often turn to their colleagues on the "front lines" for a glimpse into what may be on tomorrow's menus. Here, some of America's premier culinary chefs reveal what they believe the upcoming food trends will be.
Prepared Foods October 2007	News: In the Know/In Box Savvy students demand more from campus eateries.... U.S. Soy appoints vice president of sales and marketing... Britain's Food Standards Agency warns that food additives can trigger hyperactivity in children... etc.
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 November 1, 2006	2006 Foodservice Annual An overview of the latest trends and happenings among foods and beverages appearing on the nation's menus.
Food Processing July 2008 Diane Toops	Trends: Center of the plate at NRA Despite the challenges of a slumping overall economy, restaurant industry sales are projected to increase 4.4 percent this year.
Registered Rep. October 15, 2012 Lynn O'Shaughnessy	College at a Discount Next year, a Minnesota-based university will cut its tuition by 33 percent for all its students. Others will likely follow.
Prepared Foods January 2008 Rita Negrete	Generational Marketing Restaurant patrons have never been more diverse, and marketing methods used to reach the different consumer bases must speak to individuals' needs.
Prepared Foods October 1, 2005 J. Hugh McEvoy (Chef J)	Signature Salad Dressings Vietnamese vinaigrette? Latino lagniappe? Niboshi nicoise? Salad dressings liven up a plate of greens, and help give salads a signature touch. Consider dressings with ethnic and exotic flavors to tempt consumer curiosity.
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.
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.
Food Processing March 2013 Rachel Zemser	Corporate Research Chefs Combine Health and Science With a Dash of Culinary Genius With frozen meal options like Shitake mushroom risotto and Lean Cuisine butternut squash ravioli, food companies are employing chefs to keep their products innovative and interesting.
Food Processing October 2010 Mark Anthony	Ethnic Foods Equal Healthy Foods With good reason, many ethnic foods are associated with health-imparting benefits.
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.
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, 2005 Claudia D. O'Donnell	Pig in the Python Baby Boomers continue to impact America's eating habits, including restaurant patronage.
Prepared Foods November 1, 2005 William A. Roberts	Something Brew With coffee and tea products exploding in popularity, it would be all too easy to say beverages in foodservice run hot and cold. Soda sales, however, are just on the cold side, while juices, waters and smoothies are seeing mixed results.
Prepared Foods October 1, 2006 J. Hugh McEvoy (Chef J)	The Evolution of Mexican Cuisine Over the past two decades, many factors have combined to change American consumers' perceptions about Mexican food and to direct their tastes toward more authentic variations.
Registered Rep. September 27, 2010 Lynn O'Shaughnessy	College In Four Years, Not Six Before a teenager falls in love with any colleges be sure to check their graduation rates. It could save your clients tens of thousands of dollars.
Nutra Solutions September 1, 2006	State of the Nutra Industry Interview with a diverse panel of industry experts to provide insight into current and future affairs specific to the various sub-markets that make up the great nutra-industry.
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.
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.
Food Processing July 2006 David Feder	The 6 top trends in food processing Anticipating and acting on trends can make or break a company. It pays to know which ones are still in the game and which are emerging.
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 August 2007	On the National Menu Grilled is not just 'grill' anymore... The restaurant industry is 'going green'...
Prepared Foods April 8, 2007 J. Hugh McEvoy (Chef J)	Cuban Cuisine: On Trend and Coming Fast! - April 2007 The media attention accompanying Cuba's eventual change in government will dovetail nicely with a red-hot interest in Hispanic foods.
Prepared Foods July 1, 2006	Breaking Trend: Indian Gourmet Understanding the many flavors of India requires years of ongoing study. However, openness toward trying new flavors and seeking new foods on the part of Americans signals the trend toward this many-colored cuisine.
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.
Food Processing December 2006 Diane Toops	Toops Scoops: Convenience reigns! Trends you can take to the bank...
Food Processing February 2007	Research Chefs Meeting Preview: Return to the Big Easy A reborn New Orleans plays host to the Research Chefs Assn. Culinology conference, March 8-11.
Commercial Investment Real Estate Sep/Oct 2014 Byron Moger	Student Housing Stats Demographic and economic trends point to continued growth in this niche sector.
IEEE Spectrum May 2012 Tekla S. Perry	John L. Hennessy: Risk Taker Stanford University's president predicts the death of the lecture hall as university education moves online
T.H.E. Journal March 17, 2010 David Nagel	Snapshot: Students Want Online Learning High school students seem to be overwhelmingly in favor of online instruction as a component of their educations.