When one thinks “ethnic,” it usually refers to international foods, not homegrown cuisines. But, the U.S. is an ethnic melting pot in its own right.

Natural sweeteners. No high-fructose corn syrup. Hormone-free. “Health-halo” attributes of beverages matter to consumers and can influence their purchasing decisions.

Being “in the red” typically isn’t a good thing, but for restaurant menu developers crafting new sauces for their dishes, it certainly is.

Sandwiches are one area where consumers tend to become adventurous—the place where they express a willingness to try new flavors and ingredients.

Operators and suppliers striving for big profits with their sandwich products should think small--small portion size, that is.

Pepperoni, mushrooms, onions, sausage and green peppers: Consumers certainly love these pizza toppings, and they are staples on any pizza menu. But, they’re hardly the only toppings people are willing to try.

Consumers are snacking more than ever. They also are increasingly “switching up” the kinds of items they reach for between meals, with both healthy and not-so-healthy snacks in demand.

When it comes to developing new breakfast foods, ethnic may be a smart way to go.

The vast majority of adolescents apparently underestimate the number of calories they consume in meals purchased at fast food restaurants, according to new research. As reported in the October 5, 2011, Chicago Sun-Times, teens aged 11-20 were surveyed outside fast food chains in four U.S. cities.

Speaking of fast food, a new Zagat survey recently revealed the names of “America’s best and most popular chains,” according to a September 7, 2011, Los Angeles Times article.