New findings unveiled in State of the Restaurant Industry report.

Analysts expect volatile outlook for commodities markets.

Food companies may work with farmers on regenerative agriculture practices.

A domestic source for the sweetener will reduce carbon dioxide emissions.

More than a third of consumers don’t know what constitutes an appropriate amount of candy to eat at one time.

A roundup of the milling industry's recent personnel moves. 

The annual gathering in Chicago includes networking, education and honoring the industry’s best.

Plant-based bars are dairy free and nut free.

Doing so directly bolsters the bottom line.

Social media and Generation Z are driving the trend toward more colorful foods.