Trends and Insights

The demand for healthful food is growing, but the trend has evolved. Find out how it’s changed and how you can easily respond.

Produce-based cooking is fast gaining popularity. Get in on the trend, and find new ways to deliver extra flavor and craveability from plant-based recipes. 

Patrons are consuming more fruits and vegetables—but haven’t abandoned meat. They’re called “flexitarians.” Learn how to appeal to this taste trend with craveable, delicious menu items that focus on plant-forward foods.

Learn why sustainable seafood, including a traceable supply chain, is important to the planet, consumers, and you. It’s more than just “doing the right thing.” It’s an intelligent business strategy.

Nutrition, Health and Wellness (NHW) is a mega trend. Learn how substituting some ingredients can up the healthful quality of your recipes while maintaining taste.

The United States has roughly 5,600 universities, serving an average of 1,000 meals per day, per school. In today’s competitive landscape, colleges and universities are using dining halls and food offerings as a point of difference, rather than a point of necessity, to attract potential students.

Today, 16% of US consumers are actively seeking to limit gluten, a protein naturally occurring in wheat, barley, and rye, from their diets. Although there is little scientific evidence to support people without Celiac disease eliminating gluten, many consumers associate this diet with a healthy lifestyle—some people even claim to feel better when limiting their gluten intake.

New technology means that frozen foods offer better quality and nutrition value than you might think.

Tips for making dessert a permissible indulgence.