The study encourages foodservice brands to strike a balance between traditional and more innovative offerings, such as miniature desserts that appeal to younger consumers ordering them as snacks, meal replacements or a lower-calorie treat.

Forty percent of consumers say they are more willing to visit a restaurant that offers new and/or innovative flavors.

The flavored breading combined with the fry shape of Buffalo Chicken Fries allows for better dipping and handling than conventional Buffalo wings.

The New Products Conference provides R&D, Marketing, Product Developers, and Corporate Management executives with an opportunity to hear from leading industry experts.

Supermarkets and convenience stores (c-stores) are raising the bar on their foodservice offerings and an increasing number of consumers are choosing these outlets for their prepared meals and snacks in addition to quick service restaurants (QSRs), reports The NPD Group, a leading global information company.

A new type of savory Pita Stick, which comes in two flavors, was introduced at Cologne’s Anuga ‘Taste The Future’ Food Fair by Nina Bakery, a producer of artisanal pita breads for the restaurant and catering industries.

Americans love pizza as evidenced by its position as the second most popular cuisine at quick-service restaurants.

Nearly three in 10 adults in the U.S. are Millennials and of legal drinking age. The sheer size of the Millennial generation, (born between 1977 and 1992), makes it a crucial demographic for the adult beverage industry.

High Liner Foods introduced Simply Sauce Seafood Bites, a new line of products that will add bite-sized fun and bold flavors to K-12 lunch menus.

The ceremony took place as part of the company’s annual International Franchise Conference, where franchisees and IHOP executives gathered to celebrate the brand’s success as the leader in the family dining category and collaborate on plans designed to build upon that lead in 2016.