Food Business | Page 2

The company has committed to removing artificial flavors and colors by the end of 2015.

No animals were harmed in the making of Aubry and Kale Walch's smash-hit butcher biz.

By inventing a low tech cutting device that easily rips through the coconut's fibrous shell.

Josh Tetrick wants to remake the food industry from the bottom up, starting with the traditional egg.

Boise startup Direct Local Food connects local farmers and ranchers on their terms – and in the process created a new way to help put more fresh food on tables.

A not-so-'grate' proposal from the European Union to ban U.S. cheese makers from using names like Parmesan and Feta is stinking up trade negotiations.

Fourth-generation owners Garry and Carlton Smith share how their family-owned business has stayed fresh for a century.

Thanks to a commitment to big ideas, a dessert became one of the breakout launches at SXSW.

Chipotle premiered the first episode of its comedy series Farmed and Dangerous this Monday on Hulu.

The team behind online marketplace Abe's Market already gives natural product entrepreneurs a platform to showcase their products. Now, they want to help them grow their businesses by making direct investments.

Chick-fil-A announced yesterday it would be the first national fast food chain to use antibiotic-free chicken. Here's how Food Babe Vani Hari helped make it happen.

The FAA's shutdown of Lakemaid beer delivery drones drew criticism for hurting small businesses.

Whether you are picking a franchise or shopping for shoes, one thing is the most important: a good fit.

Following a quarter of weak sales, Ruby Tuesday announced plans to close 30 restaurants.

The pizza chain says the first purchase made online was one of its large pies. To mark the anniversary, it's offering customers an appetizing discount.

From advice on how to name your franchise to the brilliance of KFC's 'Go Cup', a look at the most-read franchise stories of the year.

As Red Lobster struggles, Darden is looking to sell or spin off the seafood restaurant to focus on more profitable up-and-coming chains.