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The federal panel of experts pointed to the lack of vegetables, fruit, and whole grains, in addition to the overconsumption of calories, saturated fat, sodium, refined grains, and added sugars, as the primary defects in the average American diet.

The Dietary Guidelines scientific advisory committee once again finds plant-based protein foods, such as soyfoods, offer meal options that are low in saturated fat, cholesterol free and nutrient packed. The just-released Scientific Report of the 2015 Dietary Guidelines Advisory Committee (DGAC) highlights dietary patterns that promote health, provide key nutrients and are sustainable.

Although there’s no scientific definition of picky eating, parents say they know it when they see it. Now a University of Illinois study shows that picky eaters do exhibit definable preferences and mealtime behaviors.

Global market research company Euromonitor International released today new data on the global consumer health industry.

Acosta Sales & Marketing, a sales and marketing agency in the consumer packaged goods (CPG) industry, and Technomic, a fact-based research and consulting firm in the food industry, released The Why? Behind The Dine, a joint foodservice report that analyzes how consumers determine what’s for dinner.

dunnhumby, a customer science company, released its findings on consumer food preferences, a data-driven science study aimed at informing the consumer packaged goods industry and revealing and predicting the future needs of consumers. The report analyzes emerging trends, as well as verifies the validity and accuracy of its 2014 findings.

Eating walnuts may improve performance on cognitive function tests, including those for memory, concentration and information processing speed according to new research from the David Geffen School of Medicine at The University of California, Los Angeles, led by Dr. Lenore Arab.

Persistence Market Research, in its latest market research study, states that the global breakfast cereals market will grow at a CAGR of 4.1% from 2013 to 2019.

David Feder believes 2014 was the peak for pumpkin spice, and looks for two comfort flavors to make comebacks in the summer of 2015

Snacking has become so ubiquitously part of the U.S. dining culture that the trend has begun to blur the lines between retail and foodservice