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Move over, white rice--colored rice is making a splash. According to a recently released “What’s Hot” National Restaurant Association survey of chef-members of the American Culinary Federation, black and red rices are the “new white” in foodservice side dishes. Black rice, although a newcomer to the survey, started at the top--number one--among sides and starches, while red rice ranked third.

Many consumers are looking for poultry that is free of steroids, hormones and antibiotics, and they are willing to pay more to get it.

Eye-catching colors and flavors attract kids, but nutrition attracts moms, when it comes to foods and beverages for children. Beyond this tug-of-war between parent and child, however, product developers also must be keenly aware of governmental programs, regulatory scrutiny and consumer advocacy groups focusing on foods for kids.

Starbucks vaulted past two heavyweight burger chains to come in third in U.S. sales in 2010, a research firm said.

McDonald’s Corp. said first-quarter profit rose 11%, fueled by U.S. demand for coffee and burgers, and predicted further increases in food costs this year.

No longer considered exotic or even foreign by most Americans, Japanese cuisine can now be found everywhere in the U.S.--from supermarkets and convenience chains to high-end retailers and fine-dining restaurants.

Technomic research has consistently shown that comfort foods, with their nostalgic qualities and positive associations, are popular with consumers and resonate particularly strongly these days, as the economic outlook remains uncertain.