As consumer traffic declines, it appears that both 2016 and 2017 will not be as positive as first anticipated based on Technomic's restaurant industry forecast released in May of this year.

Don’t look now but there’s a new generation of healthier snacks to give consumers more healthful and flavorful options than ever before. Among those leading the charge is BFY Brands, Liberty, N.Y., which just introduced Our Little Rebellion, a family of non-GMO, gluten-free popped snacks including the fast-growing PopCorners line, Bean Crisps and Crinkles.

What’s old is new again. Many consumers wouldn’t know it but Enjoy Life Foods traces its allergy-friendly foods history all the way back to 2001.

Not all beverages are craft beers or cold brew coffees! There’s a new wave of next-gen juices and other sports drinks promising healthy functional benefits for active consumers and those simply wanting to maintain good health.

Where’s the effective edge of new product innovation? What’s the fine line between a new product that’s too much for consumers to accept—versus one that successfully attracts them and creates a meaningful new niche?

With a vision for a healthier food system, Chapul set out to introduce edible insects to Western diets as a healthy and sustainable protein.

Design thinking plays such a critical role in new product development and a finished product’s success, and packaging plays a critical role.

Barb Stuckey, President & Chief Innovation Officer of Mattson, Silicon Valley's resident food design and development firm, will challenge your notions of what the future holds with this talk about the shifting of the ground across the food industry.

What does “disruptive innovation” look like from a nutritionist’s perspective? This unique presentation provides two dynamic insights!

Dr. Forbes will discuss techniques for envisioning consumer’s emotional desires in their lives to develop a pathway toward new product development that is guided by the emotional end in mind.