TITLE

Hot and Hearty

AUTHOR(S)
Wolson, Shelley
PUB. DATE
July 2006
SOURCE
FoodService Director;7/15/2006, Vol. 19 Issue 7, p50
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article stresses the increasing demand for easy-to-make soups in the U.S. that still address health concerns. Soup continues to be a meal of multiple forms for most of the non-commercial foodservice operators because it is perfect for lunch and good for portable snack. Tom Searls of the University of Iowa's Memorial Union uses soups that are made fresh and then frozen. According to Searls, they started using soup out of necessity. Since they used prepared soups, they had to increase the price. But people did not mind because the soups are good.
ACCESSION #
21675407

 

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