A visit to the Natural Products Expo West in Anaheim reveals that plant-based items, mango-based dishes and hybrid street ...

Animal protein perceived as high protein: Consumers think beef, eggs and chicken have the most protein per serving compared ...

FARE’s belief is that by providing restaurant operators with insights into the size, needs, and dining habits of the food ...

Restaurant industry icons where Americans went out for decades for wings, dinner, and celebrations are facing a crisis.

The number of new openings in the restaurant, pub and bakery sectors has risen year on year in the first two months of the ...

Fried food isn’t off-limits if you cook it smarter. By using less oil, better coatings, and techniques like sautéing or ...

ST. LOUIS — Food and beverage product development is a balancing act between applying innovative ideas and using established trend data to identify what resonates with consumers. Too much of ...

From grocery store food labels displaying in large, bold fonts how much protein the items have to menus advertising protein-packed choices — it's all about protein trends in 2025. All the ...

All-in-one POS and restaurant management system, TouchBistro, released its annual 2025 Canadian Diner Trends Report, ...

It might be April Fools’ Day, but these restaurants and food brands are offering deals that are no joke. Stephen Yang On April 1, BJ’s Restaurant & Brewhouse is selling its Fryckle Pizookie ...

The global food market will grow, projected at $14.8 trillion by early 2030s. General Mills leverages brand strength and pricing power in a tough economy. Tyson Foods adapts to challenges in the ...

Erika Adams is the deputy editor of Eater Northeast, covering restaurant news and dining trends in Boston, Philadelphia, D.C.