The new marketing effort positions walnuts as a lifestyle brand through direct-to-consumer strategies for younger audiences.

New data from the National Restaurant Association’s 2025 Off-Premises Restaurant Trends report reveals that almost 3 out of 4 restaurant orders are taken to go.

Americans continue to snack more than ever.

A new survey from the International Food Information Council reveals a mounting tension between consumers’ enjoyment and health goals when it comes to sweetness in the diet.

These trends offer a data-driven look at where the industry is headed and how bakers can stay ahead of shifting consumer expectations.

Thanks to a grant from Alamance Foods, the CIA will employ Thimus’ proprietary T-Box technology to measure and quantify guests’ emotional response to hospitality.

However, 78 percent of consumers said they want to reduce their sugar intake.

Japan’s cult-favorite donut shop I’m Donut? just landed in NYC, specializing in Nama-style donuts.

PLANTREACT™ is a natural, science-driven flavor technology designed to replicate the complex, savory taste of animal proteins in plant-based foods.

Using restaurant reservation data compiled from its platform as well as an online survey conducted in March, OpenTable has provided some interesting insights on the big day.