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Items Tagged with 'quick service restaurants'

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WHAT’S NEXT IN 2026

Four Trends Reshaping the 2026 Beverage Landscape

Personalization, indulgence, social experiences and smarter energy solutions are redefining how consumers use beverages in daily life

Dalena Quach

December 2, 2025

From guilt-free indulgence to AI-driven personalization, the beverage market is entering a new era of creativity and functionality. Emerging trends signal a future where drinks deliver not just flavor but wellness, connection and tailored experiences.

One Equity Partners to Acquire CraftMark Bakery

CraftMark Bakery is a supplier of bakery products for quick service restaurants and in-store retail bakeries

Prepared Foods Editorial Staff

April 1, 2025

CraftMark operates a modern, industry-leading, and highly automated bakery with seven production lines and over 500 million pounds of production capacity.

Rich Products Cottage Bakery Focaccia

New parbaked artisan focaccia provide QSRs and fast-casual restaurants with a ready-to-bake bread option with versatility

August 25, 2023

Baked with time-honored techniques and drenched in extra virgin olive oil, Rich’s premium Cottage Bakery focaccias deliver fresh fragrance, hand-crafted flavor, and a soft, airy, and moist texture.

KFC to Test Plant-Based Chicken at Select Stores in China

The nuggets, tested through a partnership with Cargill, include high-quality protein such as soy, wheat, and special pea

April 28, 2020

Kentucky Fried Chicken ("KFC") China, operated by Yum China Holdings, Inc., became one of the first national Western QSR (quick service restaurant) brands to introduce a plant-based meat product to China. For a limited test period between April 28-30, KFC Plant-Based Chicken Nuggets will debut at three participating stores in three Tier 1 cities across China.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.