About 8 percent of all Americans under the age of 18 have some kind of food allergy.
Sales of gluten-free products increased 16 percent in 2010 alone, based on Nielsen Company data.
I predict that 2012 will be a banner year for Organic Food Product Innovation, and those who sit on the sidelines will miss the opportunity to strike gold in this rapidly growing product segment. I predict this for several reasons...
Stocks were hot as companies focused on domestic and international growth.
Miniature portions, specialty beverages are among the trends to watch.
Some of the simplest sweets can become gluten-free with simple substitutions, like chocolate chip cookies made with non-wheat flours.
Offering smaller portion sizes can lift sales.
Chain's R&D director discusses the process behind the menu addition.
Meny labeling, while it began with good intentions, sets up the restaurant industry for disciplinary action.
The gap between food science and medical science presents a huge healthcare and business development opportunity.
Across channels, there is a return to true cooking. But, is it worth it?
It is time to celebrate carbs and instead of bashing them. I discussed all the ways carbs are often villainized in part 1 of this series. Now, it's time to learn about all the good that comes from eating carbs....
Popping up everywhere you turn in our industry today are new mini desserts. Baskin-Robbins just launched the concept last week, and many new offerings are in place or set to be in place from the retail shelves to the dessert carts of this country.
Executive director of New York State Healthy Eating and Physical Activity Alliance responds to Domino's plea for menu labeling flexibility.
Recently, I shared with you that I had the pleasure of attending the Florida Restaurant and Lodging show in Orlando last month. My time in Orlando was spent doing a number of different things at this particular show, and one...
This morning as I was catching up on some of my favorite food blogs I found myself sucked in by a banner ad at the top of the page. The ad, from General Mills was touting a new program in effect with their breakfast cereals. The program is a promise to reduce the sugar content of all its cereal brands to 10 grams or less per serving.
Spin! Pizza's free bike rides inspire cyclists to promote the brand.
So a funny thing happened to me the other day. While munching on blueberries one morning, I experienced, quite suddenly, a bitter, metallic and very pervasive taste throughout my entire mouth. Convinced that my blueberries were the culprits despite their...
At least once a week I get asked "How long do you think this Gluten-Free fad will be around?" It is an interesting question in that many wish it would just go away and be done while others believe the...
The topic of sustainability has been an elusive one for restaurant operators, who have been inundated in recent years with foodservice buzzwords such as organic, fresh and all-natural. Navigating the world of sustainability and how it applies to the menu...