As consumers’ definition of health evolves, so do their dining demands.

Foodservice spending, which was up 3% in the year ending April 2015, did not equate to foodservice visits, which were flat in the period, according to The NPD Group, a global information company.

The fast-casual segment's blistering pace of sales and unit expansion continued in 2014.

Full service restaurants accounted for the largest proportion of sales globally, followed by fast food and cafes/bars.

Pizza Hut announced plans to make changes to its ingredients brand standards, beginning with the removal of artificial flavors and colors from its nationally available pizzas by no later than the end of July, the first national chain to make this commitment.

Burger 21® rolled out several new and enhanced menu items in order to appeal to the changing taste preferences of its guests. In addition, the brand has added a smaller milkshake option to the menu and its 10 Certified Angus Beef® burger options will now be prepared in a third-pound size.

Made with real whole fruit and naturally-hydrating coconut water, Jamba Colada Fruit Refreshers are a good source of Vitamin C and come in three fun island flavors.

According to "Food Industry Transformation: The Next Decade," a groundbreaking report from Technomic Inc., the developing upheaval in the food industry will affect every aspect of the business from farm to fork, including sourcing processing, distribution, operations and marketing.

Health-focused foodies and restaurants can now unite faster and easier thanks to Paul J. Scott's recently launched OrganicRestaurants.com.