Experts say investing in food science and technology will be key.

Processors are implementing innovative solutions to minimize water use throughout operations.

A study from The Ohio State University analyzed data from surveys of 23,708 US adults.

Snackability, eating on-the-go and smaller bites or tastes are growing in popularity.

A study from Rich’s found 58% of respondents prefer more intimate gatherings.

The forecast was influenced by analyzing how consumers are grocery shopping and prepping their foods.

More than 900 comments from industry voices were submitted after the FDA announced proposed recommendations.

Brands looking to enhance indulgence can layer flavors and textures to help products stand out.

Whole and 2% milk products were removed from school meals 10-plus years ago.

A report from Dairy Farmers of Wisconsin noted consumers' desire to cultivate connections.