A consumer survey from St. Pierre Bakery provides unique insights for the retail and foodservice sectors.

The food delivery platform released its latest “State of the Plate” report to see how diners ate their way through the last six months.

Kerry, the makers of immune health ingredient Wellmune, surveyed 13,000 people across 16 countries to provide manufacturers with insights into the impact of COVID-19 on purchasing behaviors.

The company’s ChocoLogic research reveals consumers’ preferences, motivations and attitudes toward the decadent ingredient.

The platform recently shared its second annual mid-year Deep Dish Report, which checks in on popular food trends, what trends are here to stay and what new ones have emerged these past six months.

According to General Mills Foodservice, consumers have eaten more breakfast foods than normal during the COVID-19 pandemic and not just in the morning hours.

The Specialty Food Association released its annual industry report, revealing a major spike in specialty food sales.

There is a strong consumer preference for inclusions in baked goods that provide not only a boost of flavor but also textural variety, nutrition and visual appeal.

Consumer habits are changing, and suppliers are responding.