Technomic identifies what consumers find most appealing about burgers offered at more than 40 leading limited- and full-service chains.

A new study released by trend-tracker Technomic finds burger consumption up considerably since 2009, with nearly half of today’s consumers saying they eat a burger at least once a week compared with 38% two years ago. One reason for the increase is the continued prominence of burgers on quick-service value menus.

“The value menu is certainly a big part of this increase in burger consumption,” says Sara Monnette, director of consumer research at Chicago-based Technomic. “There are other factors at work, however, as the specialty-burger craze has driven growth in a way that is almost defiantly separate from pricing. The better burger restaurants in the fast-casual segment have put the burger top of mind for consumers, and even the quick-service chains have begun to respond and focus portions of their menus specifically on quality perceptions.”

Total and fried seafood servings at restaurants are on the decline, but non-fried seafood consumption is increasing.

The decline in seafood servings at U.S. restaurants has less to do with natural and man-made disasters like the Gulf oil spill and more to do with the economy and price, according to The NPD Group, a leading market research company. NPD's foodservice market research finds that total seafood and fried seafood servings have been declining for several years, while servings of non-fried seafood have increased over the last two years.

The egg market shows no signs of cracking in the current economy, says Mintel. And most consumers disagree that organic eggs are healthier.

Whether it’s hard-boiled, over easy or poached, featured at breakfast, lunch or dinner, and as baked goods or sauces, the egg is truly the MVP of the kitchen. Not surprisingly, penetration is extremely high, and egg use remains steady at 94% of all U.S. households, according to a recent Mintel report.

A whopping 92% of Mintel respondents agree that eggs are an important part of a healthy diet.  There is a potential struggle, however, for organic producers as more than half (57%) of consumers don’t believe organic eggs are any healthier for you than regular ones. Furthermore, 30% of respondents eat fewer eggs than they would like due to concerns about cholesterol.

Foodchannel.com predicts the latest evolutions in the sweet world of desserts.

According to the latest dessert-trends survey by The Food Channel^®, more than 80% of respondents have dessert at least once a week, while more than a quarter enjoy it every day. Surprisingly, more than 50% of respondents said they usually make desserts from scratch, with more than 60% saying they make desserts the same way their grandmother did, agreeing it’s all about taste without compromise. Only 26% said they use “light,” low-fat or fat-free ingredients when preparing desserts.

New USDA guidelines lower pork cooking temperature by 15 degrees Fahrenheit, to the delight of chefs and consumers throughout America.

New cooking guidelines from the nation's food-safety agency confirm Pork Checkoff research that shows pork can be consumed safely when cooked to an internal temperature of 145°F, followed by a three-minute rest time. The guidelines were announced in May by the U.S. Department of Agriculture's Food Safety Inspection Service (FSIS).