Consumer Insights
Ice cream’s resurgence through flavor, better-for-you innovation
As the ice cream industry embraces indulgence, health, sustainability and new formats, innovation and adaptability will guide its flavorful future.
Results for "protein"
Infrastructure
Mars’ Autumn Fox Shares Real-World Strategies for Reaching Net Zero
Autumn Fox outlines how Mars Inc., is tackling major sustainability challenges, like deforestation, water scarcity, and decarbonizing supply chains.
Infrastructure
Gevo’s Patrick Gruber on What’s Next for Sustainable Aviation Fuel
Can a sustainable fuel actually be carbon negative? Dr. Patrick Gruber from Gevo says yes. Yes, it can.
Edtech
Ever wonder what happens to winning STEM competition entries?
A Samsung Solve for Tomorrow winner pulls the curtain back to show how the students, the school and the community gained from the project.
CPG
How brands are innovating to meet consumer dietary needs
Consumer demand for allergy-friendly and allergen-free products is on the rise and brands are responding with innovative new products.
Digital Technology
Giraffes and Rulers and Onesies, Oh My!
Giraffes and Rulers and Onesies, Oh My!
AI guru Janelle Shane puts AI into perspective and tells us why chess isn’t like laundry
Technologist Janelle Shane showcases the blind spots AI still has and digs into the strange situations they can produce.
Consumer Insights
How stories are selling the new crop of fancy foods
Specialty food brands and their founders told their compelling startup stories at the Summer Fancy Food Show in New York City last month.
![Are better burgers, desserts the key to more nutritious, sustainable eating? [Photo of a cookie with a heart shape dusted on in powdered sugar]](https://corp.smartbrief.com/wp-content/uploads/2023/06/cookie-g938b4bd80_1280-241x136.jpg)
Consumer Insights
Are better burgers, desserts the key to more nutritious, sustainable eating?
Making the appealing option a little healthier and better for the planet could be the key to moving the needle on the American diet, experts said at the 11th annual Menus of Change conference at The Culinary Institute of America.
CPG
Gluten-free snacks go beyond consumers with dietary restrictions
The gluten-free CPG category helps those with specific diets and those seeking better-for-you snack alternatives.
Food
Plant-based steak, seaweed products and customizable drinks on display at restaurant show
Meatless takes on steak, foods made with seaweed and beverage options designed to appeal to both drinkers and non-drinkers were among the top trends on display at the National Restaurant Association Show.
Infrastructure
Farm-Powered Sustainability with John Hanselman from Vanguard Renewables
Learn how the agriculture sector is becoming more sustainable through the use of anaerobic digesters that take food waste and cow manure and turn it into products like natural gas, fertilizer, bedding for cows and cash for farmers.
CPG
How consumers are keeping their furry friends fed
Global sales of pet food grew to an estimated $120.9 billion last year and are on track to hit $177.1 billion by 2030, according...
Sponsored
Q&A: How to pair vegetables with turkey for nutritious meals students will gobble up
Familiar flavors can entice students to try new foods and eat more vegetables, and turkey is an especially appealing and versatile option for school foodservice operators, chef and nutritionist Brenda Wattles says in this interview.
CPG
Wading into the world of plant-based seafood
Plant-based seafood alternatives aim for realism to court chefs, consumers.
Education
Meet 6 of the 3M Young Scientist Challenge finalists
Read more about 6 Young Scientist Challenge finalists and their projects.
Education
Part 1: Student scientists share their STEM, contest experiences
Students who became finalists in last year's 3M Young Scientist Challenge tell when they first caught the STEM bug and how it's become a passion.
Education
Part 2: Scientist Challenge finalists share ideas for schools, what’s next
6 of 9 finalists in the 3M Young Scientist Challenge say hands-on activities that aim to solve real-world problems are the best way to get students interested in STEM.
Sponsored
Great American Plant Company wants to help restaurants, retailers offer delicious, affordable plant-based proteins under their own brands
To help its retail and restaurant customers succeed, private-label brand Great American Plant Company brought on Chief Sales Officer Armetha Pihlstrom, who discusses how the company empowers its customers to make their brands household names in the plant-based category.
Education
Using math manipulatives with cultural connections builds relationships
Using manipulatives that have special meaning for students can help teachers build bonds as they learn about their interests and culture.
Food
Restaurants craft proprietary plant-based proteins that go beyond off-the-shelf products
In the quest to offer more meatless options, some restaurants are producing proprietary plant-based proteins, which allows them to tweak recipes to suit customers’ palates and values, and can offer more control when it comes to costs and product availability.
Consumer Insights
Plant-based meat trends go beyond the burger
The plant-based meat category is growing beyond burgers to feed consumers' cravings for more exotic fare.
Food
Food retailers fight inflation with creative solutions
Find out how grocers are overcoming inflation-related obstacles and boosting customer relations via innovation to meet shifting behaviors.
Consumer Insights
Exploring the next generation of plant-based innovation
Exhibitors at this year's Plant Based World Expo showed off the growing array of options designed to feed the cravings of all types of eaters.
Food
Delivery services set their sights on autonomous tech
Restaurants and retailers are tapping into driverless vehicles and drones to deliver food via quicker, more affordable methods.
Consumer Insights
Plant-based foods that emphasize plants appeal to consumers seeking less-processed foods
As the plant-based category evolves, food manufacturers and foodservice operators would do well to keep in mind their customers who are craving plant-based foods that emphasize plants, rather than attempt to replicate the experience of eating meat.
Sponsored
Q&A: How Chicken of the Sea is catering to customers’ evolving seafood needs
Bryan Rosenberg, president and CEO of Thai Union North America, parent company to Chicken of the Sea International and Chicken of the Sea Frozen Foods, discusses the findings of a survey of food executives and buyers, how Chicken of the Sea has adjusted amid the volatility of the last two years and how the brand stays connected to its customers.
Food
Personal, planetary health drive appetite for plant-based foods
Concerns about personal health and climate change are key drivers for consumers to choose plant-based food and beverage options, according to Datassential's “2022 Plant-Forward Opportunity” report.
CPG
How fancy food brands are faring amid the shifting supply chain
(Image credit: Angel Planet Foods) Sign up for Restaurant SmartBrief today, free. The specialty food industry is still growing and winning new startups,...
Consumer Insights
What defines the American meal? Protein, paper towels and TV
Datassential’s “The American Meal” report surveyed thousands of consumers about their eating habits both at and away from home.
Consumer Insights
Lessons from the pandemic: What’s next in diet and eating behavior?
How pandemic-influenced shifts in consumers’ lives have altered needs and notions around diet and nutrition.
Restaurant and Foodservice
Labor-saving tech, plant-based chicken and eggs among restaurant show’s top trends
Plant-based poultry and egg alternatives, sustainable packaging items and technology tools aimed at reducing labor needs were among the top trends on the show floor at the 2022 National Restaurant Association Show.
Food
Chef Spike Mendelsohn on the magic of mushrooms for plant-forward cooking
Chef and PLNT Burger founder Spike Mendelsohn spoke about the versatility of mushrooms for creating craveable, plant-forward dishes during the Global Plant-Forward Culinary Summit at the Culinary Institute of America.
Consumer Insights
Consumers, restaurant operators feel the pinch of rising prices
Datassential’s Five in Focus Post-COVID inflation report reveals how consumers and restaurant operators have perceived rising prices.
Consumer Insights
Key consumer motivations driving growth in plant-based foods
Consumer interest in plant-focused products and diets is high—whether it’s for one meal, one month or frames a long-term approach to eating.
Food
Functional beverages show no signs of slowing down
From kombucha and CBD drinks to kefir and enhanced waters, functional beverages are in the spotlight.
Productivity
Why high energy levels start with your first meal
Your energy levels at work can be boosted by how, when and what you eat. It all starts with breakfast.
Sponsored
Turkey: A versatile menu mainstay that can anchor K-12 menus amid uncertain times
Turkey’s mild flavor and wide appeal make it an extremely versatile protein for K-12 foodservice, meaning schools can put turkey on the menu no matter what other ingredients might be available.
Restaurant and Foodservice
Restaurants embrace plant-based meat alternatives tailored to their brands
Shipments of plant-based meat alternatives to US restaurants soared in April, according to NPD Group data.
Food
Top 10: Campbell’s Soup’s new look, Walmart’s education investment and a new team at McDonald’s
Campbell's Soup cans got their first update in about 50 years.
CPG
Investors see the potential in plant-based alternatives
Investor interest in plant-based foods continues to grow after high-profile IPOs and growing consumer demand.
Sponsored
How milk nourishes people and planet
Yin Rani, CEO of MilkPEP, discusses some of the sustainability success stories in the US dairy industry and how farmers and processors are working to further reduce their carbon footprint.
Restaurant and Foodservice
Creating plant-forward menus that serve the planet, consumers and the bottom line
Finding ways to cater to customers’ plant-forward tastes and innovate with new dishes and practices that benefit the environment and boost the bottom line will be key to the next chapter of the plant-forward movement, a panel of chefs said.