The rise of GLP-1 medications is beginning to influence menu strategy across the restaurant industry. Because these drugs suppress appetite and slow gastric emptying, many users eat smaller portions and tend to favor foods that feel satisfying in smaller amounts. For operators, that shift creates a clear opportunity. Diners using GLP-1 medications often gravitate toward menu items built around ingredients commonly associated with fullness and digestive balance. Dishes featuring chicken, fish, ... Full Article
FDA Phase Out of Synthetic Food Dyes
The U.S. Food and Drug Administration (FDA) is taking action to remove petroleum-based food colors from the nation’s food supply. The FDA announced the phase out of synthetic dyes on April 22, 2025 with the end of 2026 as the targeted deadline for removal. The phase out of synthetic colors relies on voluntary compliance from manufacturers. The FDA is prioritizing Citrus Red No. 2, Orange B, and Red No. 2 as the first synthetic food colors to be eliminated. Other identified colors ... Full Article
Menu vs. Nutrition Facts Labeling
Menu labeling and Nutrition Facts labeling are both governed by the FDA but their regulations fall under different acts. While there are some similarities between the two types of labeling they vary in what nutrition information is required and how it is displayed. Menu Labeling was established under the Affordable Care Act of 2010 is based on the “old” 1990 retail labeling criteria, which does not include nutrients such as added sugars. Retail labeling is governed by the Nutrition ... Full Article
Potassium on the Nutrition Facts Food Label
In 2016 the Nutrition Facts food panel (NFP) was updated to include potassium. It became mandatory in 2020 to list potassium on the NFP. The nutrient was added due to a public health concern of widespread underconsumption of potassium in the U.S. population. It is an essential nutrient for health. Potassium has been identified to help maintain blood pressure, preserve calcium stores in bone, and help the kidneys work efficiently. The International Food Information Council (IFIC) has a ... Full Article
Dietary Fiber on the Nutrition Facts Panel
What is Dietary Fiber? Dietary fiber is a nutrient that is important for health, digestion, and disease prevention. It is a component of the total carbohydrates, which also includes sugars and starches. Dietary fiber consists of soluble and insoluble fiber. Soluble fiber contributes some calories due to its ability to dissolve in water and form a gelatinous substance that bacteria in the large intestine breaks down. Insoluble fiber does not provide calories since it’s not dissolved or ... Full Article
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