Prepared Foods showcases new entrée and side dish products for foodservice in January 2019.

Although foodservice spending has been increasing — up 2% in the year ending May 2018 —foodservice visits were flat in the period compared to year ago.

Our past industry overviews featured menu and operator segment trend reviews to give you more customer insights. This year, we’re actually covering more of your new product activities as highlighted at the annual National Restaurant Association (NRA) Show and the annual International Dairy-Deli-Bakery Association show.

This year’s theme, “Ancient Inspirations,” pairs frozen DOLE® fruit as blackberry, mango, cherry and pineapple with spices, grains and ingredients from around the globe. To ensure that the dishes are approachable and appeal to a wide range of patrons, the Dole culinary team has chosen to reinvent familiar menu items with these exciting flavor combinations.

Impossible Foods discovered a scalable, affordable way to make heme without animals: the company engineers and ferments yeast to produce a heme protein naturally found in plants, called soy leghemoglobin. The heme in the Impossible Burger is identical to the essential heme humans have been consuming for hundreds of thousands of years in meat — and while it delivers all the craveable depth of beef, it uses far fewer resources.

The National Restaurant Association announced the recipients of the 2018 Food and Beverage (FABI) Awards, recognizing food and beverage products that stand out for taste, creativity and profit potential and will make a substantial impact in the restaurant industry.

With different variations such as fast casual build-your-own concepts, retail options, and proliferation of regional pizzas, operators and suppliers must find unique ways to stand out while remaining authentic to their brand and pizza recipes

The NPD Group, a leading global information company, reports that types of grains that were once eaten on a daily basis by ancient civilizations are growing in popularity again with today's consumers because of their perceived health benefits.

From Burger King to Steak 'n Shake, more foodservice operators are incorporating traditional cereal brands into specialty beverages that serve as a snack or dessert.

Slowed consumer traffic at on-premise locations and stagnancy in occasions involving adult beverages translates to flat total alcohol volume in restaurants and bars in 2017.