Five food trends, ranging from ethical dining to multicultural menus, are expected to dominate menu development on college campus dining operations in the next few years, according to a study released by Y-Pulse, Chicago.

Yum China Holdings, Inc., China, opened an innovation center in downtown Shanghai, China.

Maple Leaf Farms, Leesburg, Ind., introduced two authentically seasoned gourmet-marinated duck tenders to the foodservice market.

Ecolab Inc., St. Paul, Minn., acquired Lobster Ink, a Geneva-based provider of end-to-end online customer training solutions for foodservice companies.

Durational Capital Management LP, New York, and The Jordan Co. L.P., New York, acquired Bojangles’, Inc., which will operate as an independent, privately-held company and will remain based in Charlotte, N.C.

Marlin Network, Springfield, Mo., released a new study exploring changes in the foodservice operator purchase journey.

From functional menu items to eco-friendly packaging, Technomic, Chicago, outlines a broader view of foodservice trends with regards to restaurant menus, service strategies and best practices in 2019.

The Wendy's Co., Dublin, Ohio, announced what is said to be an industry-leading step that will allow the company to better understand and communicate how cattle for Wendy's fresh beef hamburgers are raised, facilitating advancements in animal care, antibiotics and sustainability.

New parent company, FoodFirst Global Restaurants, is moving Bravo Brio, an Italian food chain, to its new headquarters in Orlando, Fla.