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The California Walnut Board & Commission, Folsom, Calif., released survey findings that reveal more than half of Americans don't think about what they're going to eat for lunch until they realize they're hungry.

Between 2016-2017, total expenditures on food increased nearly $526 for the 130,001 consumers tracked by the Bureau of Labor Statistics, according to analysis from the Food Institute, Upper Saddle River, N.J.

Zest Labs, San Jose, Calif., released the results of new research study measuring and comparing the shelf life (or freshness) of produce sold at major grocery chain stores across the United States.

Delivery, technology and health trends are changing the foodservice landscape and younger generations are leading this charge, according to “2019 College & University Consumer Trend Report,” a report published by Technomic, Chicago.

Daimler Trucks, a Portland, Ore.-based division of the Daimler Group, announced plans to establish an Autonomous Technology Group for automated driving.

A research project led by an international team of leading scientists, including researchers from King's College London, Massachusetts General Hospital, Boston, Mass., and ZOE Global Ltd., UK, shows that individual responses to the same foods are unique, even between identical twins.

Check out this week's executive changes within the cold food and beverage space.

NewCold, the Netherlands, announced plans to open a $90 million, 180,000-square-foot facility in Burley, Idaho.

Tyson Foods Inc., Springdale, Ark., partnered with Auburn University’s National Poultry Technology Center (NPTC) to open what is said to be the largest stand-alone solar-powered poultry house to be operated completely off the grid.

The restaurant industry added a net 13,817 establishments in 2018, an increase of 2.2%, according to new data from the Bureau of Labor Statistics, Washington, D.C.