Prepared Foods talks with Joy Dubost, PhD., RD, CSSD. With more than 15 years of experience, Dr. Dubost has worked in the areas of clinical nutrition, research, public health intervention, education and communications.

In order to fully leverage the family demographic, marketers must tap the influence of kids in terms of product and brand selection.

The National Restaurant Association’s Kids LiveWell program is celebrating its three-year anniversary this July

Campbell Soup Company, Camden, N.J., has put its beloved SpaghettiO’s in a convenient new snack-size microwaveable tray.

The National Restaurant Association’s annual “What’s Hot” culinary forecast predicts menu trends for the year ahead by surveying nearly 1,300 professional chefs -- members of the American Culinary Federation (ACF) -- and the results are in for 2014.

In the minds of many, yogurt might seem healthy enough; it is a protein-rich and, for the most part, nutritious snack.

Hyatt Corporation announced the launch of a new menu, “For Kids By Kids.”

Kids' meals with toys are no longer the draw they once were for the restaurant industry's youngest customers, according to The NPD Group.

Some school kids eat two or more breakfasts a day, while others eat nothing, and those who do eat breakfast are often starting the day with cereal and milk, a new survey shows.

Kids who munch on Skittles and Snickers weigh less than those kids who do not eat candy, a new study finds.