U.S. red meat exports posted solid results in July, with volumes for both U.S. beef and pork trending higher than a year ago, according to statistics released by USDA and compiled by the U.S. Meat Export Federation.

IRI released findings from its latest HispanicLink study, which provides new information about Hispanic shoppers’ path to purchase consumer packaged goods products and a particular focus on the group’s widespread adoption of e-commerce.

The International Food Information Council (IFIC) Foundation, Washington, D.C., dug deep into what Boomers think about food and nutrition in the “2016 Food and Health Survey.”

The study polled 2,000 consumers to determine which new foods they are trying, what is their top motivators and trends in healthy eating.

Around the world, consumers are increasingly opting for specialized diets that address their desire to eat organic, low-fat, low-carb or eliminate ingredients based on food sensitivities, allergies or personal convictions.

Rupari Food Services, South Holland, Ill., conducted a survey assessing consumer behaviors and attitudes about evening routines.

Cheese remains a staple of the American diet, but its odor, mess and difficulty to preserve deters most from cooking with it, according to a survey conducted by Yellow Door Creamery, Fairfield, N.J.

Food Marketing Institute (FMI), Arlington, Va., and The Nielsen Co., New York, formed a strategic analytic alliance to uncover comprehensive insights on the “Digitally Engaged Food Shopper.”

If there is one meal that exemplifies the differences among generations, it’s dinner, according to a study produced by The NPD Group, Chicago.