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Thick in smaller forms; sandwiches in new places; the appearance of price; and menu labeling in restaurants.

For Prepared Foods’ readers (the processed, packaged foods industry), “restaurant customers” may well refer to industrial clients, e.g., restaurant chains that purchase packaged, processed foods.As such, advice and opportunities for

Consumers have their choice of great-tasting products with unique flavor options.

One chef offers tips and clues on how to evaluate and leverage that information for profitable product development.

Chains that introduced new entrées in 2008 did well to appeal to three overriding trends.

While traditional desserts continue to satisfy, many restaurant patrons are looking for new options.

Foodservice beverages offer consumers a wide array of choices and, in many cases, the opportunity for almost endless customization.

With a lower price point and so many varieties, appetizers are seen as a good value for many consumer segments.

Laboratoires Nutrisanté, a French developer and producer of natural vitamins and supplements, has launched a weight-loss drink concentrate, 7-Day Express Drainer.

On September 8, 2004, the FDA gave a “qualified health claim” status to eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids, both of which fall under the omega-3 banner, stating that research suggested the consumption of EPA and DHA fatty acids may reduce the risk of coronary heart disease.