Starbucks Corp. hopes to do for juice what it has done for coffee.

Appetizers are an easy cut for consumers to make, unless they possess great, craveable flavor. Global flavors, street foods common in other countries, Asian flavors, small portions and offering what consumers consider a good value are driving the segment.

The year in foodservice beverages saw the rise of frozen refreshments, as major beverage chains turned to the chilled treat. Coffee remained a stalwart of the category, but milk continues to face opposition, particularly in school cafeterias, which saw a pair of major launches geared around health and convenience.

A new national study of eating out and income shows that fast-food dining becomes more common as earnings increase from low to middle incomes, weakening the popular notion that fast-food should be blamed for higher rates of obesity among the poor.

Fast food alone cannot be blamed for high obesity rates among people with low incomes, according to a new UC Davis Center for Healthcare Policy and Research study.

The NPD Group finds tap water is one of the fastest growing beverages ordered at U.S. restaurants, while revenue-generating beverages have been declining over the past five years.

Politics, sports teams and religious preferences are all topics ripe for heated conversation among Americans, but another debate can also divide families and friends--which ice cream flavor is the best.

It seems controlling the amount one eats at a restaurant has an extremely simple solution: Use a bigger fork.

Snacks appear to be replacing lunches, and fork size may play a role in diner consumption.

Fast-food restaurants are benefiting from consumer concern about another recession, as unemployment and weak confidence hurt discretionary spending.