Foodservice

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A new study suggests the mood or tone of a restaurant can influence healthy behaviors (even in a fast food joint).

A new report shows that differences are blurring between fast food and fast casual restaurants in Canada and reveals the driving forces of the commercial foodservice industry.

Carl's Jr. and Hardee's have introduced a new Memphis BBQ burger.

Z Trim Holdings’ Smokin’ Powerhouse Chili recipe took first place in IFT’s inaugural “Making Healthy School Meals Easy” challenge in Las Vegas. Competitors were required to convert a recipe from the 2011 USDA Recipes for Healthy Kids competition into a manufactured product for widespread distribution and use in school cafeterias.

Sodium has also been on the radar in foodservice establishments, to the point that McCormick for Chefs has introduced a full line of entrée seasoning mixes with 500mg of sodium or less per package recipe serving.

Boston Market plans to remove salt shakers from guest tables at all 476 locations.

Cupcakes are still trending as the nation’s number one dessert, according to The Food Network. Likewise, in-store bakery cupcake sales were up 6% during the past three years, and cupcakes are penetrating foodservice menus at a rapid pace, says Rich Products Corp.

Kettle Cuisine says it introduced two chilled soup varieties to help foodservice operators and retailers add seasonal options to warm-weather menus.

Mighty Leaf Tea Company’s Mfusions line earned one of the National Restaurant Association’s 2012 Food & Beverage Product Innovations Awards.

In honor of National Potato Day, Bob Evans Food Products is kicking off its newest campaign – Mad About Mashed.