Chefs, food companies and foodservice operators are continuing to nudge consumer food choices in a more healthful, sustainable direction, according to the “7th Menus of Change Annual Report,” released by the Culinary Institute of America, Hyde Park, N.Y., and Harvard T.H. Chan School of Public Health—Department of Nutrition, Boston, Mass.

The “2019 Center of the Plate: Beef and Pork Consumer Trend Report,” produced by Technomic, Chicago, explores how the rise of popularity in alternative proteins and the transparency of animal treatment are affecting consumers’ preferences.

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.

Restaurants Canada, Canada, released a list of top food and dining trends in 2019.

The Sterling-Rice Group (SRG), Boulder, Colo., identifies the top culinary trends that will stand out on menus and expand into grocery shelves.

Consumers' love affair with piling fruits and vegetables on their plates continues to gain momentum, according to research from Culinary Visions, Chicago.

A new study from Culinary Visions Panel's Mindful Dining Initiative highlights younger consumers’ craving for human connection when dining out.