Last week’s release of a World Health Organization study showing a link between processed and red meat consumption and cancer raises the question: Will consumers reduce their intake of these foods?

There is a time and place for just about everything, even snacking.

Although consumers order a beverage 70 percent of the time when visiting restaurants and other foodservice outlets, beverage orders have declined 4 percent or 2 billion servings over a five-year pe

Breakfast is the only restaurant daypart with sustained visit growth over the last several years and as a result, classic foodservice breakfast fare, like bacon, breakfast sandwiches, and pancakes,

A 3 percent drop in independent restaurant unit counts compared to year ago brought the total U.S. restaurant count down by one percent to 630,511 units, according to a census of U.S.

Lunch visits at foodservice outlets in several global markets improved for the second consecutive quarter, which marked a turn in a long-term trend of weak lunch around the world, reports The NPD G

Since the USDA has reported more than 160 cases involving three deadly strains of avian flu (bird flu) since December, consumers are expressing concerns about avian flu in regards to food safety, r

Sluggish restaurant traffic growth and stalled sales in the center aisles at grocery stores are evidence that U.S. consumers’ eating behaviors are evolving.

Visits to quick-service restaurants, which represent the bulk of global foodservice traffic, were more a reflection of consumer sentiment than each country’s economic state in the fourth quarter of

Millennials are the chosen generation for many marketers because of their sheer number and perceived buying power, but they are not a homogenous group and depending on their age and lifestyles, the