Spice and herb use is nothing new in foodservice. These are the fundamental building blocks of flavor and are key in the identity of world and regional cuisines.

Insights from Datassential's new Snacking Keynote Report support the notion that snacking is ingrained in consumer lifestyles. It has become a "fourth daypart" satisfying a consumer's need for taste, variety, freshness, and value—not just for empty calories between meals or late at night.

Miniature lemon meringue tarts, injectable donut holes, cheesecake bites, tiny chocolate chip cookies, and even individual-sized wedding cakes are some of the bite-size items, both new and revived, that currently are making a sizable impact.

New data released by The Good Food Institute (GFI) and the Plant Based Foods Association shows US retail sales of plant-based foods continued to increase by double digits in 2019, growing 11% and bringing the total plant-based market value to $5 billion.

Here are five areas to keep in mind when targeting the plant-based consumer.

More consumers are changing their eating behaviors to include plant-based products and this is impacting new product innovation. And perhaps what's most interesting about this innovation is the broad and deep exploration into the versatility of vegetables.

On average, flavor is the single most important factor in consumers' food and drink choices. So it is no wonder that innovators continue to play around with taste profiles in order to deliver novelty and satisfy increasingly discerning taste buds.

Interest in flavor, novelty and variety is high, according to a new report from Innova Market Insights revealing that three-quarters of global consumers "love to discover new flavors."

Eager to mine those predictions for nuggets of inspiration that will lead to new ideas and flavor profiles, chefs strive to please an increasingly adventurous, yet demanding, consumer.

With more than three out of four consumers worldwide claiming to read ingredient labels, it has become critical that food and beverage manufacturers offer clean-label products consumers can trust.

As a new year and new decade offer opportunities to take stock of where we've come and to anticipate the changes ahead, the International Food Information Council (IFIC) Foundation is forecasting five broad trends for food and nutrition in 2020.

The term “clear labeling” (which Innova Market Insights coined for its 2015 Top Ten Trends listing) has now fully entered industry parlance. It’s used in several marketing campaigns and each day, manufacturers continuing voicing their commitment to clean label platforms.