Plant-based foods are now in 53% of households and that trend will continue to grow.

The National Restaurant Association offers insights into what younger consumers want.

Consumers are seeking specific pepper varieties, layers of flavor.

It was only a couple of years ago when Bentonville, Arkansas-based Walmart Stores announced a new accountability program for its suppliers: On Time In Full (OTIF). This original OTIF initiative was driven to improve in-stock at the store level. Suppliers were measured on delivering shipments at their appointed times and delivering the complete load ordered. Failure in either metric resulted in a fine.

Bakers have intensified efforts to develop a wide range of innovative products to retain existing bread consumers and lure back those who have lapsed.

Sous vide has been around since the mid-1970s, but many consumers and even professionals in the food industry are still learning about the advantages of this unique, yet simple, technology.

Specific claims help mobilize food sales.

Flavorless attribute plays key role in food and beverage formulation.

Adopt a business code of ethics

A business code of ethics will outline employee conduct on issues such as ethics, values, environment, diversity, employee respect and customer service.

Dine-around at Kitchen United’s Chicago location highlights functional, plant-based innovation.