The fast-food chain added black cheese and deepened the color of the other ingredients in the special burger duo added to menus Friday. Marketing Manager Kana Ienega said Burger King Japan wants people to try the burger and find it tasty even though it may look unappetizing at first.
Denver-based Dixie Elixirs expands its facility to produce THC-infused edibles with a focus on...
What do small business owners need to pay...
For the first time since 1877, the Quaker Oats Man, affectionately known as Larry, is donning a new accessory — the iconic Milk Mustache.
For years researchers have been puzzling over the fact that non-caloric artificial sweeteners do not seem to assist in weight loss, and some studies have suggested they may even have an opposite effect.
Host Stephen Colbert of "The Colbert Report" talks about a major investor's attempts to take over a restaurant chain, but their corporate tactics may incite a populist uprising.
As consumer understanding of organic and natural foods evolves, people gain more awareness of and knowledge about these topics than ever before. This infographic shows which generation groups are buying organic.
Recently, I went to lunch with a friend and noticed a kiosk at our table. The restaurant’s failed attempt of being more convenient to the consumer reminded me how aloof our society continues to be. And I question if interactive technology in restaurants really needs to be the next big thing.
Why have pretzels become so popular in today’s chain and independent restaurants? The trend and popularity are evident in the growth phase of the “Flavor Lifecycle.”
The makers of Folgers coffee have introduced a new Folgers Flavors line of flavored coffee enhancers that make it easy to personalize a perfect cup of coffee. Flavors include vanilla, hazelnut, caramel and mocha.
OpenTable, the world's leading provider of online restaurant reservations, has released the 2014 Diner's Choice Award winners for the Top 100 Fit for Foodies Restaurants in America. Winning restaurants span 29 states.
Sixteen major food and beverage companies, including ConAgra Foods and Unilever, sold 6.4 trillion fewer calories in the U.S. in 2012 than they did in 2007, according to a study published in the American Journal of Preventive Medicine.
The work suggests the sweeteners change the composition of normal, beneficial bacteria in the gut. That appears to hamper how well the body handles sugar in the diet, which in turn can result in higher blood sugar levels.
Ready for a totally awesome ‘90s flashback? The Mountain Dew-like, citrus-flavored soda, Surge, is back! The blast from the past is only being sold online via Amazon.com.
The U.S. is predicted to have one of the highest growth rates of 12 percent in carbonated packaged water consumption in 2014, compared to an average global growth of 1 percent.
Call yourself a meat lover? A real meat lover knows all anyone could ever know about meat. Did you know that Australia is the only country that eats its national emblem? This infographic gives you meatlicious facts from around the globe.
The Center for Disease Control reports that 50 to 70 million people in the U.S. suffer from disorders of sleep or wakefulness. Most Americans who suffer from poor sleep are too overworked to easily fall asleep at night.
Liquor giant Diageo PLC said it is opening a visitors' center at Stitzel-Weller, part of a $10 million investment that includes a new bottling line and a small batch craft still that will bring whiskey production back to the distillery southwest of downtown Louisville.
If you want to make your culinary creation go viral, make it a hybrid. Take a look at this hybrid food landscape, and all the ways chefs have found to combine our favorite foods, in whimsical (Ansel's milk-and-cookie shot), unexpected (an eggocado) and occassionaly monstrous ways.
Thursday, September 18 is National Cheeseburger Day, and WingHouse restaurant CEO and NFL alumnus, Crawford Ker, is providing the inside scoop on creating a cheeseburger masterpiece.
Mintel's team hit the supermarket aisles to better understand new food and beverage product introductions in the U.S. market, paying particular attention to: "No HFCS" claims, other health-related claims and product introductions switching back to formulations with high fructose corn syrup.
From a business standpoint, incorporating things like sustainable design makes sense because it helps the bottom line. But having a strong message of sustainability associated with a business is also advantageous in the food and beverage industry from a branding perspective.
A fifth of today's consumers say that beverages play an important role in deciding which restaurants to visit for meals. This increase is primarily driven by consumers who tend to use beverages for a wide variety of occasions, including snacks and social visits.
A recent survey on behalf of Nestle Waters Canada reveals that, on average, mothers are consuming between three to four soft drinks per week.
Godiva, the Belgian chocolatier known for gold packaging and high-end products, is now consciously becoming a little less fancy.
A national movement called Slow Money, which links investors with farmers and small food producers, is allowing consumers to make direct investments big or small into local food businesses.
Craft brewers increasingly are turning to employees of much larger shops like Anheuser-Busch and MillerCoors to tap their experience in creating beer with a consistent flavor and quality time after time on a large scale.
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