Spending on ethnic foods continues to surge, even in the midst of a down economy. The future of the market looks strong, as manufacturers and restaurants capitalize on consumersí increased interest and willingness to experiment.
Traditional "kid fare" items, such as hot dogs and PB&J, are being moved aside for more sophisticated and healthy options with bold, authentic and fusion flavors.
The sweet, yet spicy, combination of red chili sauce and mango is just one of the flavor pairings Americans might be layering on the grill this season, according to the McCormick® Flavor Forecast Trend Report: Grilling Edition. T
Millennials and FoodserviceMay 10/Food & Beverage Close-Up -- Packaged Facts announced the release of "The U.S. Foodservices Landscape 2010: Restaurant Industry and Consumer Trends, Momentum and Migration," an examination of
Though dining-out frequency in the U.S. restaurant industry is finally showing signs of stabilization, rising food costs, liquidity issues due to recession-ravaged company balance sheets and a level of consumer frugality that still has not abated threaten the industry's fledgling recovery, according to a new study by AlixPartners LLP, the global business-advisory firm.
Why does lowering sodium in processed foods continue to be such a hot-button topic? While salt can enhance flavor in food, excessive sodium intake can have big implications for the nation’s health.
Local, organic and sustainable foods are heating things up in Canadian restaurant kitchens. These trends were identified in the first-ever CRFA Canadian Chef Survey, conducted for the Canadian Restaurant and Foodservices Association by independent market research firm BrandSpark International.
Leading restaurants have begun celebrating the arrival of spring and warmer weather by adding lighter dishes, seasonings and sauces, according to foodservice consultants Technomic.
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