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Bread, in its multiple shapes and flavors, is a universal concept representing good food, and bakers use the ancient tradition of breaking bread to introduce new and borrowed influences to today’s bread products.

Prepared Foods talks with John Furey, senior marketing manager for Breads and Rolls, In-Store Bakery Division, Rich Products Corporation.

Snacking may very well be the new American pastime. According to the recent report from Mintel, “Snacking Motivations and Attitudes US 2015,” nearly all Americans (94%) snack at least once a day.

In an increasingly competitive food and drinks market, children are just one of the specific sectors of the population receiving more attention.

IRI says its latest research examines the myths versus realities of millennials and finds not only that there are misconceptions, but also that millennials are in fact much more unique than first meets the eye.

The impact of consumer health perceptions on the foodservice industry is evident as of late.

As part of the Patient Protection and Affordable Care Act (commonly known as “Obama Care”), beginning December 1, 2016, restaurants, chain stores and even vending machines will be required by law to make calorie information of their products available prior to purchase.

To learn more about how food companies navigate culinary trends, Prepared Foods reached out to the Research Chefs Association (RCA), a 19-year-old group whose 2,000 members include manufacturing, retail and foodservice chefs as well as associated ingredient and service suppliers.

Manufacturers and operators alike have experienced challenges when working together trying to develop trusted partnerships.

Prepared Foods talks with Jason Henderson, vice president-product innovation at Captain D’s, a Nashville, Tenn.-based seafood restaurant chain with more than 500 units nationwide.