What's hot when it comes to restaurant menu trends? The National Restaurant Association (NRA) says it put that question directly to more than 1,500 professional chefs.

As lawmakers move to legislate healthier eating in the U.S., it appears that Americans are beating them to the punch, says The NPD Group, Chicago.

Already a leader in the U.S. retail refrigerated yogurt category, Danone, Paris, said it agreed to purchase foodservice frozen yogurt mix supplier YoCream International Inc., Portland, Ore., for $103 million.

Diversified foods giant General Mills, Minneapolis, said it improved the health profile of products comprising 25 percent of its U.S. retail sales during fiscal 2010.

The foodservice industry demands change as often as the limited-time offers (LTO) at your favorite restaurant and 2010 was no exception, says Mintel.

The question of the moment for restaurant operators: Are the winds of healthy change truly blowing, or is it only so much hot air?

It is no secret that the foodservice industry has suffered through a bleak economy, but the silver lining of the cloud could actually turn out to be icing.

Food distributing giant McLane Company Inc., Temple, Texas, said it launched a Grab & Go Hot Foods Program and a  Grab & Go Gourmet Pastry Program.

New Zealand's Fonterra Co-operative Group said it hired Giovanna "Gigi" Vita as president of Fonterra North America.

The most important meal of the day continues to face short-term challenges related to the recession, but market research publisher Packaged Facts.