Consumers’ definitions of healthy fare are constantly changing, and companies need to know which health issues are top of mind in order to make informed business decisions—from sourcing to menu planning—before it’s required by law.
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.
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.
Research chefs talk about bridging the gap between R&D and restaurant menu trends
August 14, 2015
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.
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.
A manufacturer perspective on foodservice collaboration
August 12, 2015
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.
Protein, natural, and no or less sugar are the health call-outs that consumers are most looking for when selecting a snack
August 11, 2015
Whether salty, savory, or sweet; high, low, or no calories, consumers are looking for snacks that have a perceived health benefit, reports The NPD Group, a global information company.
Today’s consumer has unlimited choice. At the same time, they commit less effort making decisions and demand their venues give them what they want, when they want it.
Report profiles five multicultural wellness ingredients that are gaining traction on restaurant menus and supermarket shelves
August 12, 2015
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.
Study reveals only 5% of recent convenience store beer purchases included a prepared food item
August 12, 2015
Convenience store operators can increase sales of prepared food items by connecting late afternoon and evening snacking behaviors with purchases, according to a study commissioned by Tyson Convenience Foodservice in partnership with Anheuser-Busch.