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American barbecue does not always take well to anything new, according to Paul Kirk, often called the “Baron of Barbecue”.

Prepared Foods talks with Andy Husbands, an award-winning chef, author and television personality as well as executive chef-owner of the Tremont 647 and Sister Sorel restaurants in Boston.

Rising consumer concerns about health, growing awareness of the benefits of exercise and the perceived need to cope with increasingly busy lifestyles have combined to boost demand for performance-related foods and beverages.

They say you can’t know where you’re going until you know where you’ve been.

Demand for low-sodium foods is as strong as the growth in the gourmet salt market. What’s behind the dichotomy?

To declare that fruits and vegetables are hot right now would be an understatement.

According to consumer researchers Symphony IRI Group, nearly nine out of 10 Americans snack daily.

The nutritional and organoleptic needs of the youngest demographic, as discovered by modern research and technology, are changing the creating of foods and beverages for infants and toddlers on a fundamental level.

Interest in “free-from” foods continues to rise globally, led by the growing availability of gluten-free lines.

Prepared Foods talks with Joel Warady, chief sales and marketing officer for Enjoy Life Foods, Schiller Park, Ill.