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.

Gen Z consumers favor all-day breakfast meal concepts, according to the School Meal Innovation Lab initiative, produced by Y-Pulse.

Schwan’s Food Service, Inc., Bloomington, Minn., created new Big Daddy’s Primo varieties of pizza for school lunch menus nationwide, available in Buffalo Chicken and Four Meat Pizza.

Country Pure Foods, Akron, Ohio, purchased the assets of The Ridgefield’s Brand Corp., which includes Smooth-Frozen Ridgefield’s SideKicks and Cup Slushies products.

Somma Food Group, Dallas, launched Chickentopia Drumstix, available in U.S. schools.

High Liner Foods, Portsmouth, N.H., introduced Simply Sauce Seafood Bites to K-12 lunch menus.

Eloma, Winston-Salem, N.C., developed the Genius MT combi-steamer and bake-off oven.

Cargill announced a new initiative to help food and beverage manufacturers and foodservice operators find formulation solutions to address the complex challenges associated with improving childhood nutrition.