Slideshows

Regulatory stories in 2013

The Food and Drug Administration took a closer look at gluten-free labeling, trans fat and food safety.

Year in review: Food service and retail

Restaurants and retailers continued to grapple with a challenging consumer environment; casual-dining and fast-food chains struggled to emulate the success of the fast-casual segment.

Consumer trends in 2013

Health and wellness, snacking and gluten-free trends shaped how Americans ate in 2013.

Big changes in the food and beverage industry this year included the $28 billion takeover of the H.J. Heinz Co., the sale of Hostess Brands Inc. assets to various bakeries and impending divestitures from Nestle S.A.

Salty snacks

Shaking up the salty snacks market are such better-for-you chips made with chia seeds and quinoa, non-traditional popcorn varieties and adventurous flavor combinations.

What's new in food

Vegetarian meals, better-for-you snack chips, Mediterranean flavors and simple labels dominate recent product introductions.

Better-for-you changes at Q.S.R.s

Fast-food chains this year have announced plans to improve nutrition on menus and remove controversial ingredients, such as high-fructose corn syrup and artificial dyes.

N.R.A.'s 2014 menu trend forecast

Sustainable sourcing and gluten-free fare are expected to keep growing in 2014, according to the National Restaurant Association’s annual What’s Hot culinary trends forecast.

What's new in food

Sriracha and cinnamon heating up in recent product launches; gluten-free and Greek yogurt still growing.

Trans fat-free oils

Food manufacturers soon may need to find alternatives to partially hydrogenated vegetable oils, as the Food and Drug Administration moves to remove artificial trans fat from processed foods. Read the full story.