With summer nearly here, all things grilling and barbecue become top of mind. When it comes to burgers and hot dogs, restaurant operator trends pave the way for cookout-inspired innovations, and Datassential's MenuTrends database provides the trend data to help focus creativity.

According to Packaged Facts, consumer spending in the condiment and sauce market is expected to continue through 2021, with clean labels driving the bulk of the demand.

Mintel’s new Grilling and Barbecuing US 2015 report reveals that nearly half of Americans (47 %) plan to purchase a grill within the next two years.

Most home grillers already know how to grill; cooking over fire is one of the most basic methods of preparing food.

Now, officials say Johnsonville will test its strength in the mustard category—and “bring that same flavor innovation to the popular condiment that consumers have used for decades on Johnsonville brats and grillers.”

Houston grabbed the No. 1 spot with high scores in both the Tailgating Food Index and the Tailgating Experience Index.

The top five foods to grill when tailgating are hamburgers (71%), hot dogs (47%), brats (40%), chicken (29%) and steak (25%).

According to recent Mintel research, almost a quarter (23%) of consumers only think of eating hot dogs during the grilling season.

Eating grilled meat like a sausage sandwich or heat processed chicken can significantly increase the risk of developing diabetes and obesity, a new study has claimed.

A study claims grilling food appropriately could be a step toward prevention of cancer.