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Prepared Foods November 1, 2005 Marcia A. Wade	Centered on the Plate Whether they are quick-service restaurants (QSR), limited-service restaurants (LSR), casual dining or fine dining establishments, foodservice operators are targeting entrees, appetizers, sandwiches and soups that promote menu diversity by using petite portions and ethnic variations.
Prepared Foods November 1, 2006 Marcia A. Wade	2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course.
Prepared Foods November 2007	Article: Menu Trends: Appetizers and the "Craveability" Factor Regional tastes, global influences and sustainability are central to the appetizer category.
Prepared Foods November 2007	Article: Menu Trends: Salads and Dressings Serving New Tastes Salad's image as a health food has helped the category to grow quickly -- especially with seafood, Asian, Southwestern and Mediterranean products.
Prepared Foods May 1, 2006	On the National Menu Vinaigrettes have become a popular flavor component of menu items... The chipotle pepper's spicy, smoky flavor appeals to the mass restaurateur... Pesto has heightened its profile beyond the traditional pasta realm... etc.
Food Processing June 2007	Extending brand equity to foodservice Why sell a commodity ingredient to foodservice clients when you can provide an ask-for brand that differentiates the restaurant, too?
Prepared Foods December 2007	Haute Cuisine: Ideas for 2008 Determining foodservice and menu trends can be done by utilizing a few key strategies -- "Regional Mashups," redesigning mainstream favorites and venturing beyond tradition to engage consumers.
Prepared Foods March 15, 2006 Anju Holay	Meal-y Mouthing Statistic indicates the need for -- and the rapid growth of -- the convenience meals, soups, sides, and processed meats categories.
Prepared Foods November 2007 William A. Roberts, Jr.	Article: Around the Foodservice Frontier Diverse flavors are having an impact on American consumers' tastes and preferences.
Prepared Foods April 1, 2006	Ethnic Food Using just a few common ingredients, foodservice institutions are embracing the diversity of America's population, providing a wide range of offerings that are attractive across cultural lines.
Prepared Foods October 2007 Wilbert Jones	Article: A Taste of Thai Cuisine The foods of Thailand are made of exotic ingredients that are prepared easily and quickly.
Prepared Foods April 8, 2007 Maria Caranfa	A Zenspiration - April 2007 Asian cuisine is at an all-time high in popularity, and it shows no signs of slowing down!
Prepared Foods November 1, 2005 Tom Zind	Foodservice Trends: Salads and Salad Dressings Research shows that salads are losing their plain image, as a greater variety of ingredients, flavors and dressings enter the mix. Consumers and meal providers welcome the change.
Food Processing March 2007 Ashman & Beckley	Repositioning Pizza Puffs Alexia Pizza Snacks make pizza rolls upscale and all natural.
Food Processing August 2013 Ouimet et al.	Frozen Food Sales' Decline Paves the Way for Fresh Food Innovation With frozen food sales declining but fresh prepared foods growing, redirect your products from the freezer case toward the deli counter.
Prepared Foods September 1, 2005 Wilbert Jones	Another Italian Job No longer considered an ethnic food in America, Italian cuisine is as American as apple pie and as mainstream as Asian and Mexican cuisine. Grocery stores across the country usually carry more Italian food products on their shelves than any other type of culturally identified items.
Prepared Foods May 1, 2005	The Mix in the Melting Pot While Chinese, Italian and Mexican foods remain the "big three" choices at meal time, other ethnic cuisines are entering the mix -- offering vast opportunities to food manufacturers.
Prepared Foods November 1, 2006	2006 Foodservice Annual: Salads: Pouring on Light and Exotic Salads and salad dressings are reflecting broader food trends -- such as interest in premium, more complex products, and calorie control.
Prepared Foods April 1, 2005 Wilbert Jones	Ingredient Challenges: New Latin Cuisine: A Taste Of Chile American interest in Latin foods gives U.S. manufacturers a good reason to explore Chilean cuisine, rich in flavors and recipes, and to develop and offer adventuresome Americans foods inspired by this country.
Prepared Foods June 5, 2007 Chef J. (a.k.a. Hugh McEvoy)	Latin Cuisine: No Longer Ethnic? Restaurants in every area of the U.S. now carry Latin-inspired items on their regular menus.
Food Processing January 2012 Diane Toops	Restaurant And School Menu Trends Contribute to Overall 2012 Food and Beverage Industry Trends Culinary and restaurant experts predict the most popular trends on restaurant and school lunch menus.
Lucire January 3, 2013	A taste of Chicago, 2013-style Elyse Glickman finds Chicago very much a food lovers' paradise, with sumptuous steaks, hearty farm-to-table fare, dressed-up hot dogs and deep-dish pizzas
AskMen.com January 12, 2004 Evan Campbell	Top 10: Healthy Restaurant Meals The 10 most popular types of restaurants, from Tex-Mex to Italian, and tips on what you should order once you're there if you want to remain slim.
Prepared Foods April 1, 2005 Holay & O'Donnell	New Product Trends: Frozen Solid The main players and their brands in the frozen meal market know that today's health-savvy consumers are concerned about long-term health and their weight, and look to frozen foods to provide healthful nourishment. Opportunities for frozen-food marketing are growing globally, as well.
Prepared Foods July 23, 2007 Wilbert Jones	Carefree Creativity Crab cakes, mini quiches, Buffalo wings, Swedish meatballs and other outdated appetizers no satisfy the fancy appetites of today consumers.
Food Processing November 2011	Food Processing Editors Pick Their Favorite New Food and Beverage Products of 2011 Our favorite products of the year tend to please, calories be damned!
Food Processing March 2007 Frances Katz	Ethnic ingredients find new homes From sushi chips to Thai French fries to panko bread crumbs on everything, fusion comes to packaged foods.
Lucire December 18, 2009 Elyse Glickman	A taste of Chicago, 2010-style The author finds Chicago very much a food lovers' paradise, with sumptuous steaks and deep-dish pizzas
Food Processing Ashman & Beckle	New Food Products General Mills sets many new benchmarks for convenience, snacking and empowering teens with Hamburger Helper Microwave Singles.
Prepared Foods September 1, 2005 Maria Caranfa	Ingredient Challenges: Restaurant Trends: On the National Menu Burgers: Size is Everything... Pizzasta... Just a Little Ceviche... Goat Cheese Desserts... Lighter Fare: Fruit in Salads... etc.
Nutrition Action Healthletter	Rate Your Restaurant Diet A quiz to help you size up what you eat away from home...
Food Processing February 2008 Ashman et al.	A truly craveable sandwich in a box While no healthier than fast food, Oscar Mayer Deli Creations Complete Sandwiches delighted our taste testers with components and convenience in a hot package.
Food Processing June 2007	FMI/Power of Five Show: End of an era Many of the biggest food processors were missing from this year's FMI show, but new products were plentiful.
Prepared Foods June 1, 2005 Tom Zind	Off the Beaten Path Every new groundbreaking food trend has left industry pundits wondering whether, at last, everything has been tried. But American diners are always searching for the next thrill. Today, over-the-top flavors and combinations are the order of the day.
Food Processing September 2005 Ashman & Beckley	Product Spotlight: Bum wrap Weight control for many consumers centers around portion control and finding the right foods within a diet to eat. But a few more well-placed calories could have raised the satisfaction level of Kraft's South Beach Wraps.
Prepared Foods July 11, 2007	On the National Menu Huge growth in Indian cuisine... Green tea still going strong... Martinis with an energy boost... More cheese varieties...
Prepared Foods January 1, 2007 Wilbert Jones	Classic Southern Cuisine The author of Smothered Southern Foods shares insight into "smothered" foods, their history and a few family recipes from his recently published cookbook.
Food Processing January 2009 Ashman et al.	T.G.I. Friday's Adapts Meals for Kitchen Convenience Heinz's Complete Skillet Meals replicate the restaurant experience for the new wave of eating at home.
Prepared Foods August 2007	On the National Menu Grilled is not just 'grill' anymore... The restaurant industry is 'going green'...
Prepared Foods November 1, 2005 Bill Hahne	Cooking for the Cleanup In the aftermath of Hurricane Katrina, foodservice professionals ask, how do you feed people when there is no safe food or refrigeration, no water or sanitation, no kitchens and no way to get into the disaster areas?
Prepared Foods May 1, 2006	Mainstreaming Old World Tuscan The Tuscan style of cooking brings out the purity and natural flavor of ingredients without relying on heavy sauces and seasonings.
Food Processing February 2008	Rollout: The best new products of February 2008 This month's new product rollout features omega-3 buttery spreads from Smart Balance; heart-healthy fire-roasted tomatoes from Hunt's; new dark chocolate from Ghiradelli; pretzel crackers from Town House; and whole grain Lean Pockets from Nestle.
Prepared Foods November 1, 2005 Marcia A. Wade	Balancing Acts Foodservice manufacturers are trying to juggle quality, cost, convenience and health, without throwing taste out the window. Learn which foodservice trends are up-and-coming and which have fallen flat.
Prepared Foods April 8, 2007	On the National Menu - April 2007 Breakfast burritos... Egg & spring rolls...
Prepared Foods March 1, 2005 William A. Roberts, Jr.	Meal Times Ethnic sauces seek authenticity... Meal kits for microwaves and crock-pots... Convenient-lunch concept goes global... etc.
Prepared Foods February 2, 2007	On the National Menu -- February 2007 Most popular menu items for dipping sauces... Blackberries gaining in popularity...
Food Processing August 2005 Kantha Shelke	What makes it convenient? Time-pressed meal preparers are reaching for meal kits, pre-cooked or pre-cut items and other shortcuts to make a `home-cooked meal' in less time.
Health February 19, 2009 Minkin & Renaud	America's Top 10 Healthiest Fast Food Restaurants We practically live in our cars, so we need quick food, and please, we'd like it to be healthy.
Food Processing March 2006 Diane Toops	Category Report: A chicken in every pot Chicken consumption has grown steadily over the past few years. And most of the chicken Americans eat is still cooked and eaten at home.
Prepared Foods November 1, 2006 Marcia A. Wade	2006 Foodservice Annual: Desserts: Desserts are heading in every direction possible. But the indulgent pleasures that they invoke continue to remain the same.