Commercial Creamery’s premium Chunkettes are made from natural cheese so they have the mouthfeel and flavor of cheese, but do not need refrigeration

Whether consumers can't get enough Greek yogurt, or could never get into it, Stonyfield Farm Inc., Londonderry, N.H., says it has a new product to please every food fan's palate.

Millennials, in particular, are turning to specialty stores and their deli departments to meet a host of needs.

The value of the total U.S. market for flavors -- including flavor additives, flavor enhancers, sugar substitutes, and spices -- will increase from $6 billion in 2014 to $7 billion in 2019.

Whether built on a bun, a tortilla or between slices of bread, sandwiches remain one of Americans’ favorite convenient meal solutions.

The food policy focuses on three areas where the company believes it can have a significant impact.

Chiquita Brands North America, Charlotte, N.C., earned one of the National Restaurant Association’s 2014 Food and Beverage Innovations Awards for new Gourmet Cafe Creative Classics from Fresh Express.

This fall saw Kettle Cuisine, Chelsea, Mass., introduced four all-natural, fresh soups: Chicken Enchilada, Caribbean Jerk Chicken (pictured), Moroccan Vegetable Stew and Roasted Corn & Poblano.

Survey data show that more than half (55%) believe a "fresh or natural" flavor is what makes the food they buy taste delicious.

A recent survey commissioned by the W.K. Kellogg Foundation finds strong support for making produce affordable and accessible to all Americans and that officials at all levels -- national, state and local -- have a role to play in ensuring that access.