The healthy beverage market in the Middle East just got more competitive, with the official launch in the region of SJORA, a fusion beverage from Nestlé made from a blend of skimmed milk and natural fruit juices.
A small published study found that people who ate cheese over a six-week period had lower “bad” cholesterol compared to when they ate butter, though both are animal fats that experts have recommended avoiding, in order to lower cholesterol.
Unilever Food Solutions' latest World Menu Report, "Sustainable Kitchens: Reducing Food Waste," demonstrates the issue of food waste hits a nerve with U.S. consumers who eat out at least once a week.
Appetizers are an easy cut for consumers to make, unless they possess great, craveable flavor. Global flavors, street foods common in other countries, Asian flavors, small portions and offering what consumers consider a good value are driving the segment.
The year in foodservice beverages saw the rise of frozen refreshments, as major beverage chains turned to the chilled treat. Coffee remained a stalwart of the category, but milk continues to face opposition, particularly in school cafeterias, which saw a pair of major launches geared around health and convenience.
A new national study of eating out and income shows that fast-food dining becomes more common as earnings increase from low to middle incomes, weakening the popular notion that fast-food should be blamed for higher rates of obesity among the poor.
Fast food alone cannot be blamed for high obesity rates among people with low incomes, according to a new UC Davis Center for Healthcare Policy and Research study.
The NPD Group finds tap water is one of the fastest growing beverages ordered at U.S. restaurants, while revenue-generating beverages have been declining over the past five years.
Politics, sports teams and religious preferences are all topics ripe for heated conversation among Americans, but another debate can also divide families and friends--which ice cream flavor is the best.