Comax Flavors, Melville, N.Y., introduced the 2020 Flavor Trends report, divided into four unique flavor collections.

A new report from Y-Pulse, Chicago, examines the reactions of 900 kids and 1,020 adults to menu concepts in a quick-service (QSR) and full-service restaurant setting.

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.

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

The National Restaurant Association (NRA), Washington, D.C., released its annual survey of 700 professional chefs – members of the American Culinary Federation (ACF), St. Augustine, Fla., – to predict food and beverage trends at restaurants in the coming year.