For many consumers, choosing a meat and poultry dish at a restaurant revolves around "keeping it real": they seek all-natural choices that reflect their desire to keep human intervention they perceive as negative out of the process, according to market research publisher Packaged Facts in the report Meat, Poultry and Seafood: Restaurant Trends and Opportunities.

Starting this month, Meijer and Publix customers can find individual portions of Turkey Pot Pie and Beef Pot Pie in the frozen foods section of local grocery stores.

Utz® Quality Foods, Inc. added new Chesapeake Bay style Crab Cheese Balls to its snack line.

By pairing a hearty pinch of Chesapeake Bay style crab seasoning to its cheese ball recipe, Utz® has created a new flavor.

The clean label trend (which is dominating the conversation in the food industry) isn’t so much a trend anymore, but a “movement.” This is a common thing I’m hearing when talking to dairy processors and suppliers lately. With consumers making it very clear what it is they want, more food manufacturers are recognizing this movement and are answering the call with new product innovation, more transparency about what they use, changing the ingredients, or in some cases, all of these things.

Tribe launched its latest Limited Batch flavor, Ranch Hummus, available now at grocery stores nationwide.

Further boosting dollar sales will be the premium pricing accorded products with the premium ingredients associated with “pure,” “real,” “natural,” and organic foods.

41% of global alcohol drinkers surveyed by Canadean claim to pay high attention to reducing the amount of alcohol consumed, while 49% say they are conscious of the long-term health impact of drinking too much alcohol.

#DoPlants is trending and the recent attention being paid to plant proteins, both by ordinary consumers and the food industry, begs the question, are consumers more willing to eat less meat to help save the planet than they are to reduce their own chances of developing heart disease?