As restaurant businesses emerge from the pandemic seeking support, the World’s 50 Best Restaurants – an annual ranking of the top 50 restaurants across the globe and which is owned and run by FoodNavigator publisher William Reed Business Media -- has...
Food and beverage companies must do more than just follow the money as consumers shift spending away from eating at home and towards eating out – they also must consider the eating occasion and experience on a meal-by-meal basis to excel, new research...
Next year, Americans will seek food that comforts them and helps them escape from reality as the unpredictable political climate, wobbly economy and emotionally draining natural disasters that impacted so many in 2017 continue to create a sense of uncertainty,...
A renewed nationalism by a vocal portion of the US population, fueled by Trump’s presidential campaign and victory, likely will not dampen consumers’ desire for international flavors and dishes, according to some trendologists.
Low-fat and fat-reduction claims may be on the upswing again soon as consumer confusion mounts around whether fat really is back and their desire for healthier options increases, according to a marketing manager for Dow Food Solutions.
Consumer demand for convenience and increased access to technology is tilting market share towards food service and away from packaged foods in grocery aisles, according to a recent report.
Fruit ‘n yogurt parfaits and McCafé smoothies at 800 McDonald’s restaurants in Southern California now feature Chobani’s Greek yogurt in as it continues to expand its presence in the foodservice market.
Fast-growing and increasingly sophisticated fresh prepared food services at supermarkets are a double-edged sword for consumer packaged goods with one side defending against competition from restaurants and the other cutting into center-store sales by...
Consumers’ shifting preference for snacks as meals are changing how retailers, restaurants and packaged food manufacturers market food, according to data from Packaged Facts and Dupont Nutrition & Health.
Restaurants in 2015 will act locally when it comes to sourcing ingredients, but think globally when incorporating flavors into new dishes, the National Restaurant Association’s annual What’s Hot culinary forecast reveals.
A custom algorithm developed by University of Washington researchers that breaks down fast food restaurants (FFRs) by segment and meal type finds that children get most of their fast food calories from burger restaurants, though just 14% of children’s...
While calorie labeling on restaurant menus is still in its infancy - as is academic research attempting to measure its impact - a new study suggests it is not driving a significant change in consumer behavior.
Check out who’s moving onwards and upwards as we head into spring with the latest FoodNavigator-USA round-up of movers and shakers in the food industry.
‘Eco-eating’, which encompasses everything from edible packaging trends to sustainable seafood, is moving from natural stores and fancy restaurants to the mainstream of food culture, according to a new report.
With state fair season in full swing and deep-fried Oreos on the menu, online food ordering service GrubHub embarked on a study of ‘extreme foods’ to determine who is ordering jumbo corn dogs and Big Gulps (spoiler alert - it’s men…)
Pizza was the single biggest contributor of sodium to the diet of young Americans in the period 2003-2008 according to a new analysis of dietary intake data from the government’s National Health and Nutrition Examination Survey (NHANES).
A survey of more than 5,000 users of a leading online food ordering service shows that 88% buy lunch at least once a week and a quarter buy lunch every day.
Adding traffic light symbols as well as calories to menus is a more effective way of encouraging diners to choose lower-calorie foods than listing calories in isolation, according to a new study.
Visits to US restaurants and other foodservice outlets rose by 1% in the first quarter (January, February, and March) of 2012 compared with the first quarter of 2011, the strongest growth since spring 2008, according to NPD Group.
Private label products giant Treehouse Foods has completed its acquisition of Atlanta-based refrigerated dressings, sauces, marinades and dips maker Naturally Fresh, Inc. in a $25m deal.
The Food and Drug Administration (FDA) has proposed calorie labeling on food sold from vending machines, as well as on restaurant menus, in an effort to fight back against the nation’s obesity problem.
Consumers increasingly opted to eat at home during the economic downturn – and that trend is likely to continue, according to a new report from the market research organization the NPD Group.
A growing group of consumers dubbed foodies are shaping the American palate and offering food manufacturers a willing audience for product launches, a new report suggests.
Chefs have long had a role to play in the food industry's
development of new products, but ingredients companies are placing
greater emphasis on how their sensory skills can be used to prepare
foods that are more appealing to...
A new whipping agent from Cognis targets aerated food products, such as mousses and spreads, as need for high volume foods increases in step with foodservice growth.
The recent ban of trans fat from some restaurant menus could be the
beginning of a major shift in how restaurants might have an effect
on consumer eating habits, says a market research firm.
American consumers continue to eat certain foods containing trans
fats despite being aware of the health dangers associated with
these, says a new report.
Harry Balzer, who has been studying the eating patterns of
Americans for the past 25 years, told FoodNavigator-USA.com where
the nation's consumers are heading, and what food manufacturers
need to focus on in order to come out...
International retailing giant Ahold today announced that a US
federal court has granted approval for its $1.1 billion legal pay
out to shareholders, compensating them for an overstating of
profits two years ago.
