Fast-food chains this year have announced plans to improve nutrition on menus and remove controversial ingredients, such as high-fructose corn syrup and artificial dyes.
Sustainable sourcing and gluten-free fare are expected to keep growing in 2014, according to the National Restaurant Association’s annual What’s Hot culinary trends forecast.
Food manufacturers soon may need to find alternatives to partially hydrogenated vegetable oils, as the Food and Drug Administration moves to remove artificial trans fat from processed foods. Read the full story.
From Southwest to Sriracha, bold and spicy flavors are kicking up mainstream menus.
Halloween season spells sweet sales for confectionery companies, with the Hershey Co. and Mars Inc. leading the pack, according to IRI data.