Foodservice

Golden Waffles Launches Protein, Fiber Boost Packs

Fri, 15 May 2026 06:00:00 -0400

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.

FABI Awards Spotlight 2026 Innovation

Wed, 15 Apr 2026 06:00:00 -0400

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, Unilever Combine Food Businesses

Wed, 01 Apr 2026 06:00:00 -0400

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.

Innovating School Meals Under New Nutrition Rules

Fri, 27 Mar 2026 10:00:00 -0400

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 Unveils Spring Scoop Lineup

Wed, 18 Mar 2026 15:00:00 -0400

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.

Restaurant Sales to Reach $1.55T

Tue, 17 Feb 2026 06:00:00 -0500

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.

10 Flavors Set to Shape 2026 Menus

Tue, 03 Feb 2026 14:00:00 -0500

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 Are Changing How America Dines

Thu, 15 Jan 2026 00:00:00 -0500

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 Releases First-Ever 2026 Food Trends Report

Mon, 05 Jan 2026 06:00:00 -0500

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.

Kids Drive the Next Generation of School Food Trends

Mon, 22 Dec 2025 06:00:00 -0500

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.

Datassential Releases 2026 Trends Report Highlighting Shifts in Health, Retail and Flavor Innovation

Tue, 09 Dec 2025 00:00:00 -0500

Datassential’s 2026 Trends report outlines key themes expected to shape menus and retail foodservice, from fiber emerging as the next major wellness driver to retail becoming a primary trend incubator.

Comfort and Value Lead 2026 Menu Trends

Mon, 08 Dec 2025 06:00:00 -0500

The National Restaurant Association’s 2026 What's Hot report reveals a menu landscape driven by comfort, flavor escapism and cost-conscious choices. From smash burgers to global homestyle dishes, operators are blending nostalgia and innovation to meet evolving diner expectations.

Nine Restaurant Trends Shaping Dining in 2026

Mon, 08 Dec 2025 00:00:00 -0500

After a roller-coaster decade, restaurants are tapping into grit, ingenuity and new revenue ideas to keep guests engaged in 2026. This feature highlights nine trends—from whipped cheeses to modular design—reshaping how Americans dine.

Five Forces Reshaping Foodservice in 2026

Fri, 05 Dec 2025 00:00:00 -0500

Foodservice is entering a tactical new era shaped by digital disruption, tighter budgets and a health-minded consumer base. This feature breaks down the five trends suppliers need to navigate to cut through the noise and win in 2026.

Datassential Expands Global Menu Tracking

Tue, 02 Dec 2025 06:00:00 -0500

Datassential’s Global Launches platform now tracks new items across Europe, Latin America and Asia-Pacific, revealing how trends and flavors localize around the world. The tool offers cross-market comparisons, multilingual insights and historical data to help brands spot opportunities and plan smarter launches.

Jurgielewicz & Son Wins Innovation Honors for Duck Carnitas

garrisonr@bnpmedia.com (Robert Garrison) — Tue, 18 Nov 2025 00:00:00 -0500

Joe Jurgielewicz & Son earned Prepared Foods’ Spirit of Innovation award for its fully cooked Duck Carnitas, designed to bring authentic flavor and kitchen efficiency to foodservice. The shredded, seasoned duck offers chefs a versatile, premium protein for creative menu applications.

Eli’s S’Mores Cheesecake Fires Up Food Innovation

garrisonr@bnpmedia.com (Robert Garrison) — Fri, 14 Nov 2025 00:00:00 -0500

What happens when four T’s—trends, technology, taste, and texture—come together in dessert form? Eli’s S’Mores Cheesecake transforms campfire nostalgia into an award-winning indulgence that’s as smart as it is sweet.

Ajinomoto Turns Trend Insight Into Innovation

garrisonr@bnpmedia.com (Robert Garrison) — Wed, 12 Nov 2025 00:00:00 -0500

By blending consumer insight with culinary creativity, Ajinomoto transforms an emerging menu trend into an award-winning product. The result: a craveable, on-the-go snack that delivers comfort, texture, and cross-cultural flavor appeal.

Smoke’NFast Expands Ready-to-Serve Barbecue Lineup

Fri, 03 Oct 2025 06:00:00 -0400

Smithfield’s Smoke’NFast brand is adding three trend-forward offerings — Shredded Beef Birria, Chopped Beef Brisket and Pork Shoulder Burnt Ends — to help operators menu global flavors and smokehouse classics with ease. The fully cooked meats allow foodservice teams to deliver authentic taste without added equipment or labor.

Chartwells reveals 2025 campus dining flavor forecast

Thu, 25 Sep 2025 06:00:00 -0400

Chartwells Higher Education’s 2025 Fall Flavor Forecast highlights the top trends driving campus menus. Social media recipes, global inspirations, and bold smoky flavors are redefining how students eat this semester.

McDonald’s $200M Grassland Initiative Strengthens Supply Chain and Supports Partnerships

Tue, 16 Sep 2025 06:00:00 -0400

McDonald’s USA is teaming up with suppliers like Cargill, Golden State Foods and OSI to invest in regenerative agriculture. The initiative aims to boost rancher resilience, protect natural resources and secure a stronger beef supply chain.

Richardson Expands Into Pasta With 8th Avenue Acquisition

Thu, 11 Sep 2025 06:00:00 -0400

By moving further into value-added products, Richardson positions itself to integrate grain supply with branded and foodservice pasta, an area where innovation around formulations, fortification, and clean-label ingredients continues to grow.

Mama’s Creations Acquires Crown I Enterprises, Expanding Premium Retail Reach and Production Capacity

Tue, 09 Sep 2025 06:00:00 -0400

The acquisition adds new strategic capabilities such as a recently upgraded and expanded 42,000sq-ft USDA-certified production facility in Bay Shore, N.Y. – complete with significant incremental grill capacity on equipment Mama already runs .

IFMA Forecasts Moderate Growth for Foodservice Despite Economic Uncertainty

Fri, 29 Aug 2025 06:00:00 -0400

IFMA anticipates a slowdown next year in menu inflation, or what many in the industry cite as the key reason for declining orders of meals prepared outside the home. The association expects food costs to rise by 3% next year, compared with the 3.9% it projects for 2025.

Golden Waffles Opens New Headquarters and Innovation Center

Wed, 20 Aug 2025 07:00:00 -0400

The facility includes a demonstration kitchen, R&D lab for waffle irons and mixes, a training academy for operators and technology to host virtual product cuttings with customers and chefs.

HelloFresh Invests $70M in Product Innovation to Expand Menu, Boost Personalization

Sun, 10 Aug 2025 09:00:00 -0400

For product developers, this signals a growing market emphasis on personalization, health-forward meals, and flexible prep formats—all driven by data-backed consumer demand.

New Tariffs May Raise Costs for Foodservice Operators, Prompting Price Increases

Tue, 05 Aug 2025 14:00:00 -0400

"Operating a restaurant is becoming increasingly difficult due to economic and regulatory pressure and a nearly 5% increase in wholesale food costs since last year. These new tariffs on food and beverage items will exacerbate the situation," said Michelle Korsmo, president & CEO, the National Restaurant Association

Dessert Holdings Acquires Willamette Valley Pie Co.

Fri, 18 Jul 2025 14:00:00 -0400

Willamette is renowned by consumers and retailers for its highly customizable, hand-crafted fruit pies, cobblers, and dessert products that use high quality, natural ingredients.

General Mills to Eliminate Certified Colors from All Cereals and K-12 Foods by Summer 2026

Fri, 27 Jun 2025 07:00:00 -0400

For decades, General Mills has proven its reformulation capabilities and delivered products that delight consumers and meet a changing landscape.

Essential Off-Premises Dining for Restaurant Consumers, Operators

Tue, 06 May 2025 06:00:00 -0400

"Off-premises dining has become a key revenue driver and an essential way to engage consumers," said Dr. Chad Moutray, chief economist at the National Restaurant Association. "It now accounts for a larger share of sales for 58% of limited-service and 41% of full-service operators compared with 2019—providing a critical path to restaurant resilience and growth despite ongoing economic pressures."