A. Elizabeth Sloan

More and more these days, veggies are finding a place on the menu—in the home and at restaurants—and for good reason. According to Mintel’s 2009 Healthy Eating & Weight—U.S. report, consumers now consider consuming a lot of vegetables a top component of healthy eating.

Gallup’s 2009 Study of Dinner showed that six in 10 meal preparers (58%) served vegetables at weekday dinners last year; 45% regularly served a vegetable side, 22% a green salad, and 6% a main course salad. One in 10 made a sti…

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