A continued emphasis around fresh foods at lunchtime and throughout the day is a big reason why salads, which could be made with or without meat, are the No. 1 growing item at lunchtime.

Snacking is becoming a way of life for younger consumers, and is affecting menu development and product choices.

While turkey remains the dominant center of the plate protein for Thanksgiving, consumption of such alternatives as pork, lamb, beef and chicken are on the upswing as more consumers seek variety, novelty and affordability when preparing for seasonal gatherings.

Breakfast has several consumer needs to meet ranging from being appealing, delicious and nutritious to being quick and easy to eat.

It’s estimated that Americans eat 300 million sandwiches a day, or roughly one per person, but are they popular enough to keep proteins top of mind for consumers at lunchtime?

Sixty-two percent of nearly 1,600 chefs surveyed for the National Restaurant Association’s What’s Hot 2016 Culinary Forecast named barbecue a perennial favorite in 2016, making it one of the top three leading perennial favorites in restaurants.

The use of phosphates in meat and poultry products is advancing, but restricted.

Who’s up for a starter of bone marrow and boar jerky before dinner?

Is the time right for foodservice operators, particularly upscale casual restaurants, to adjust their menus to a post-recession reality?