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With estimates that 70 –75% of the world’s population may be lactose intolerant¹ and 1 in 133 people in the U.S. are affected by Celiac Disease², operators are paying attention! Foodservice directors are adding lactose and gluten free (GF) products to their menus daily. In fact, with the rise in these two gastrointestinal conditions, all aspects of foodservice (healthcare, hotels/casinos, C&U, K-12 cafeterias, and restaurants) should take it very seriously.

Paying attention to food and beverage trends is important to foodservice professionals. If trends aren’t monitored, menus turn stale resulting in decreased new and return customer traffic. With the world paying closer attention to eating healthier, it seems conceivable that menu options should be mindful of this evolution. Ten years ago, consumers were used to seeing milkshakes on beverage menus. Today, menus are beginning to offer healthier alternatives for consumers’ steering away… Read More