KIND's debut of new frozen snack bars topped this week's most-read list.

Plant-based foods and beverages, technology solutions aimed at optimizing takeout and delivery, and edible alternatives to straws and utensils stood out on the show floor at the 2019 National Restaurant Association Show.

Hiring and retaining staffers is a top concern among restaurant operators, and tapping into underemployed populations offers a solution that can benefit restaurants, the overall industry and the communities it serves.

Big news from Hershey’s was this week’s most-popular news -- for the first time in its 125-year history, Hershey is unveiling a new look.

Welcome to the era of “eating autonomy” where Gen-Z teens independently do much of their own food preparation at home and often eat alone.

Barbecue and other classic comfort food dishes have made pork a customer favorite, and using new cuts and cooking methods can create dishes that appeal to an even wider range of diners.

As the US population becomes more diverse, the preferences of multicultural shoppers will have a significant impact on the grocery shopping experience, according to a new report from Acosta.

Consumers are gravitating toward hard-to-find and premium spirits.

SmartBrief’s food and beverage readers were drawn in this week by tales of Nestle USA’s transition to a warehouse system and pillowy ricotta dumplings.

Dean Foods is honoring the legacy of Steve’s Ice Cream as a pioneer of the craft ice cream movement through a brand refresh that includes eye-catching new packaging.

Chefs and foodservice operators can look to Asian cuisine for inspiration on how to create flavorful dishes that satisfy consumer demand for healthy meals.

Brands are finding inventive ways to help satisfy consumers’ cravings for sweets and incorporating healthful adds.

Award-winning pastry chef Kathryn Gordon explains the benefits of Savencia's new pourable cream cheese product -- from labor savings to culinary inspiration.

Global flavors are in demand, and fusion dishes can empower any restaurant concept to highlight international influences.

Acosta Senior Vice President, Fresh Foods Bryan Chartrand discusses what is driving the growth of fresh, how retailers can cater to consumers’ changing needs and what the perimeter department of the future will look like.