Vie de France Yamazaki, Vienna, Va., says its new individual Tartelette desserts bring a “touch of Paris” to a dessert plate and will prompt restaurant patrons to exclaim, “Delicieuse!”

Bake’n Joy Foods’ FreshBakes Preportioned Cookie Doughs come in two new varieties, appealing to health and tasty-treat decadence.

Sara Lee Foodservice, a division of The Hillshire Brands Company, introduces Chef Pierre Luxe Layers perfect flavor pairings, a collection of four pies that combine two distinctive flavors separated by a “midcrust.”

Don’t scoff: Burgers and pizza may be the first things to come to mind when the topic of craveable foods is brought up, but salads can register on consumers’ “crave-worthy” radar, too.

Only 10% of the participants identified Burger King’s sliced apples as actual apples, while the majority of children said they were french fries.

Chick-fil-A led the food chains for the third year in a row.

Sweet ‘n Savour Fries can be fried or oven baked.

The new brand strategy also includes the elimination of the original foodservice brand: Cucina Andolina.

Among the top predictions, local consumers will seek out more local food, as well as organic and healthier options.

Sandy Solmon, founder, president, and CEO of Sweet Street Desserts, has been named the recipient of the 2014 Cornell Hospitality Innovator Award, an honor given annually by the Leland C. and Mary M. Pillsbury Institute for Hospitality Entrepreneurship at the Cornell University School of Hotel Administration (SHA).