All-Day Breakfast Foods
According to data by NPD, a research organization, nearly half of all orders (46%) of breakfast foods during non-morning meals include a breakfast sandwich. The appeal is mostly due to its convenience. It’s all about grab ’n go.

Buy Local
Hospitals have discovered the virtues of sourcing dairy and produce locally, while of all institutions, nursing homes buy the most local meat and seafood.

The Price of Healthy School Lunches?
By Bruce Horovitz ,USA TODAY
Savvy entrepreneurs are cracking open the door to the grammar school lunchroom with something many parents can’t get soon enough: healthier lunches. From New York to San Francisco, nearly a dozen companies are getting better-for-you lunches into the hands of students. Some sell online and some at school.

School lunches are big business. In public schools they often are controlled by unions and Federal subsidies, primarily the $7 billion-a-year National School Lunch Program, which covers about half the 54 million public school kids. The lunches rarely include sufficient fresh fruits and veggies at a time when 17 percent of children ages 2 to 9 are overweight, according to the National Center for Health Statistics.

Surge in Ethnic Food Spending
According to Global Information Inc., spending on ethnic foods in the United States has grown at an average annual rate of 4.9 percent over the past five years, and ethnic foods now account for 11.8 percent of all retail food sales in the U.S.

Onslaught of Food Poisoning
Although most foodborne infections go undiagnosed and unreported, the Centers for Disease Control and Prevention estimates that every year about 76 million people in the United States become ill from pathogens in food. Of these, up to 5,000 die and 325,000 are hospitalized.

Organic Labeling
The U.S. Department of Agriculture demands that products labeled as “100 percent organic” must contain (excluding water and salt) only organically produced ingredients and processing aids.

Products labeled “organic” must consist of at least 95 percent organically produced ingredients (excluding water and salt). Any remaining product ingredients must consist of substances approved on the National List.



Hot Tips for Heatable Eatables
Whether you’re a leftover lover or more the take-out type, heat, eat (and repeat!) with home food safety “dish” from the American Dietetic Association:

*Refrigerator Raider
More than a third of people typically keep their refrigerator set at 40 degrees Fahrenheit or higher. Your fridge should always be set at below 40 degrees Fahrenheit.

*Repeater Eater
Next time you reheat, use a meat thermometer to make sure food reaches the proper internal temperature of 165 degrees Fahrenheit before you eat.

*Pizza Prowler
Believe it or not, 36 percent of people admit to eating leftover pizza from the night before…even if it hasn’t been refrigerated! Follow the two-hour rule: If pizza has been sitting at room temperature for more than two hours, toss it!

*Doggie Bag Diner
Who says you can’t take it with you? When eating out, nearly 40 percent of restaurant patrons leave with leftovers to eat for another meal. If you’re a doggie bag diner, write the date of purchase on your take-out container – and remember to discard leftovers within three to five days.

*Microwave Maniac
The most popular use for microwaves is reheating leftovers – but if your microwave isn’t equipped with a turntable, you may need to take extra precautions to make sure leftover food is cooked throughout. Rotate food one-half turn midway through the heating time and give it a stir to eliminate cold spots where bacteria can survive. Then let food stand for one minute before inserting a meat thermometer to ensure food has reached the proper internal temperature of 165 degrees Fahrenheit.

*Dinner Defroster
Nearly half of Americans use their microwaves to defrost frozen meat. Since juices from raw meat may carry harmful bacteria, dinner defrosters should take special precautions to avoid cross-contamination. Use separate plates – one to defrost meat and another to serve cooked meat – or wash plates in warm, soapy water between uses to eliminate bacteria.