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For leading restaurant chains, the past year was somewhat of a mixed bag.

Prepared Foods talks with Joe Bybel, senior vice president of marketing and research & development at Ventura Foods, a Brea, Calif.-based supplier of oils, dips, dressings, glazes, sauces and more.

The past decade has seen restaurant operators expand menu offerings at a furious pace, eager to stay ahead of flavor fads and stave off aggressive competition.

The culinary landscape is rife with all manner of food and beverage trends—centered on everything from ingredients that promote a healthier lifestyle to the authentic flavors of palate-pleasing ethnic cuisines from lands far outside US borders.

This spring saw the National Restaurant Association (NRA) recognize some of foodservice industry’s top new food and beverage products.

Prepared Foods talks with Phil Kafarakis, appointed in 2014 as National Restaurant Association (NRA) chief innovation and member advancement officer.

A growing chorus of consumer voices is calling for processors to change their tool sets—to eschew synthetic ingredients with complex chemical names in favor of simpler ingredients that exist in nature.

Aging is inevitable; the CDC projects of 70-75 million Americans in the 65+ age range by 2030—meaning roughly one fifth of the US populace is currently primed for healthy aging and enhanced quality of life.

Let’s face it: movie theater 3D glasses aren’t fashionable eyewear. Nevertheless, a 3D motion picture experience would be disappointingly flat without them.

In an industry like food ingredients that is seemingly defined by the need for constant innovation, edible oils might seem to be fairly humdrum.