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Golden Waffles introduced new Protein and Fiber Nutritional Boost Packs designed to work with its existing fresh-baked waffle program. The launch gives operators a simple way to align with growing consumer demand for protein, fiber and gut health while maintaining operational efficiency.

The 2026 FABI Awards recognize 28 food and beverage products gaining traction on menus, with 10 earning top “Favorites” distinction. The lineup reflects key trends, including global flavors, dairy-free innovation and more functional organic formats.

McCormick and Unilever are combining food portfolios to expand global reach and scale in flavor categories. The move is expected to boost innovation, distribution and product development across retail and foodservice.

New USDA limits on sugar and sodium, alongside a push for more protein, are reshaping school meal product development. Manufacturers that treat these shifts as innovation opportunities can deliver nutritious, appealing foods that drive participation.

US Foods introduces 19 new Scoop items designed to help operators boost efficiency and profitability. The lineup blends on-trend flavors with back-of-house solutions to address rising cost pressures.

US restaurant and foodservice sales are forecast to hit $1.55 trillion in 2026, with operators expected to add more than 100,000 jobs. Even as demand holds, margin pressure from labor, food and operating costs is accelerating investment in workforce development and technology.

From mandarin and cherry to sweet heat and tiramisu, Tastepoint by IFF names the 10 flavors expected to influence food and beverage innovation in 2026. The list spans categories from beverages and snacks to bakery and dairy, reflecting shifting consumer tastes and global inspiration.

GLP-1 drugs like Ozempic and Wegovy aren’t keeping consumers out of restaurants—but they are changing what and how much they order. Smaller portions, protein-forward menus and flexible formats are emerging as key strategies in a new era of eating less.

Yum! Brands and Collider Lab have released their inaugural 2026 Food Trends Report, drawing on insights from more than 62,000 restaurants worldwide. The findings show consumers increasingly using food as a form of self-expression, control, and emotional connection in a fast-changing world.

From globally inspired wraps to sweet-heat flavors and plant-forward comfort foods, students are reshaping what school dining looks like. The result is a new era of cafeteria menus built around experience, energy and purpose.