Sweet heat grows in its appeal to consumers.

The association’s annual What’s in Store report outlines the changes taking place at retail.

Breadings, batters and glazes can transform simple proteins as well as boost nutrition and shelf life.

Research conducted by the Center for Food Integrity outlines how transparency may be used to improve a company’s reputation and performance.

Shelf-life extenders help protect food supply from spoilage and waste.

Consumers continue their love affair with spicy foods.

Manufacturing capabilities and consumer preferences help determine whether a protein product needs a marinade before cooking or a sauce after.

The fifth taste, umami, implies the presence of protein.

Chef Melissa Parks discusses the art of developing cannabis-infused foods.

Meat and poultry processors switch their focus to ingredients designed to keep foods safe.