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Grains are enjoying a renaissance arising from a confluence of the natural/organic push; a “back to bread” trend that has restored artisanal and artisanal-style breads to star status; and—from two opposing directions—the gluten-free wave.

When it comes to refueling—whether running a Sunday 26-mile marathon or the weekly rat race—the requirements for both nutritive fuel carbs, proteins, fats and other energy sources is an inescapable need.

Consumers are driven by the desire to maximize time, and that doesn’t change when it comes to mealtimes. More meals are eaten on the go than ever before.

Prepared Foods talks with Michele Sampson, a corporate executive chef with Nestlé Professional.

For the 12th annual Spirit of Innovation contest, Prepared Foods considered new food and beverage products introduced during 2014 through May 2015.

The demand from consumers to increase fiber content in foods and beverages has become nearly as loud as from healthcare professionals.

Burgers are a staple in most Americans’ diets, with the majority eating burgers at least weekly, according to Technomic’s most recent “Burger Consumer Trend Report.”

Proteins perform a myriad of functions in the human body and are a vital nutrient to sustain life. In fact, proteins are the second-most plentiful substance in the body after water.

Today’s consumers seek products that will bring them health from the inside out.

Ancient grains—or, more accurately, rediscovered whole grain cultivars—are sprouting up on menus and retail shelves across the country.