With summer nearly here, all things grilling and barbecue become top of mind. When it comes to burgers and hot dogs, restaurant operator trends pave the way for cookout-inspired innovations, and Datassential's MenuTrends database provides the trend data to help focus creativity.

"Our hot dogs are a lot different than the ones I had growing up; wholesome, gluten-free, Non-GMO and never with anything artificial added," notes Kathryn Winstanley, Vice President of Marketing at True Story Foods. "These are the hotdogs you can be proud of, whether you are a San Francisco Yogi or Dad at a tailgate party."

New products are part of the company’s grass-fed Naked Beef line—hamburgers and hot dogs.

Grilled Dogs are made with 100% beef and flame-grilled to perfection on the same grill where the WHOPPER® sandwich is made.

USDA officials have approved a five-fold increase in the level of tomato lycopene allowed as a colorant in ready-to-eat (RTE) meat products.

The agreement commenced in the beginning of March 2014.

According to recent Mintel research, almost a quarter (23%) of consumers only think of eating hot dogs during the grilling season.

John Morrell Food Group Foodservice introduced Armour and John Morrell 40% Lower Sodium Franks.