Editor-in-chief Marina Mayer outlines how physical activity calorie equivalent labels could impact the industry.

“Retail-host restaurants” are among the fastest growing segments for restaurant food, according to a recent conducted by the National Restaurant Association (NRA), Washington, D.C.

Packaged Facts explores how to cultivate the demanding but trend-setting Millennial generation as culinary consumers by focusing on the Top 5 food trends these young adults are inspiring.

US Foods, Rosemont, Ill., acquired Food Genius, a Chicago-based provider of foodservice data and analytics.

The 500 largest U.S. restaurant chains accelerated their cumulative sales growth in 2015 to a 4.9% increase, totaling an estimated $288 billion, according to data released by Chicago-based Technomic Inc.

Last year’s growth and sales has led the foodservice packaging industry to forecast continued confidence for 2016 despite familiar challenges, according to Foodservice Packaging Institute’s (FPI) 17th annual State of the Industry Survey.

When it comes to meal prep, Americans are using fewer dishes and ingredients at a time when food and beverage occasions remain flat, according to the NPD Group.

Food safety, healthy eating, food waste and big flavors are on the menu for 2016, according to a 2016 trends report released by Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center.

Various innovations in quick-service restaurant (QSR) market, including packaging and nutritious food products like low-fat milk and fruits on the menus will likely lead to the steady growth of the market during the forecast period, according to RnR Market Research, India.