CPG
Sleep health foods and drinks transform how we rest
Consumers are looking to address their sleep issues, and consumer packaged goods brands are introducing food and beverage products to meet the needs of those customers.
Results for "whole grains"
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.
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.
Consumer Insights
Food and restaurant trends for 2022 include robots, sustainability
Robots in restaurants, streamlined menus, booze-free beverages, a focus on sustainability and explorations of heritage cuisines are among food and restaurant experts' predictions for the top trends of 2022.
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 brings functional benefits and flavor to school meals
Turkey can be a powerful tool for school foodservice operators when it comes to creating meals that offer balanced nutrition and exciting tastes that appeal to students.
Sponsored
Bringing fun to lunchtime — in the cafeteria and on the go
School lunch procedures may look a little different this year, but meals crafted with fun in mind can nourish students’ bodies and lift their spirits.
Food Retail
Private label plays a growing role in plant-based grocery trends
Kroger-owned King Soopers was recognized in a recent report for its range of private-label plant-based products.
Consumer Insights
Demand for plant-based is hot, but what’s behind the term?
While the plant-based revolution is widely credited with disrupting both dairy and animal-protein categories, rarely do we see discussion of why consumers have such an affinity for all things marketed as “plant-based” today.
Food
Consumers, chefs increasingly turn to alternative flour
As consumers continue to seek out healthy substitutes for everyday favorites and grapple with dietary needs and desires, the alternative flour market is seeing a surge.
Food
What’s Hot for 2020: Plant-based, many ways
Plant-based proteins came out on top of the culinary trends ranked by chefs in a new report from The National Restaurant Association, but the survey also sheds some light on other trends we can expect to see in plant-forward dishes this year.
Consumer Insights
2020 Food forecasts focus on plants, sustainable food stories
2020 food trend forecasts call for continued growing interest in plant-based dishes, sustainable food sources.
Food
Expanded plant-based options, elevated kids’ fare and alcohol-free beverages are on the menu for 2020
Several trends that emerged or gained a foothold in the food industry in 2019 will continue to grow in the coming year.
Consumer Insights
Improving plant-based options mean meat isn’t always a must-have
Offering options that appeal to meat-eaters is key to the success of the growing plant-based category, because it reflects the way that most people eat today.
![Q&A: Chef dishes on the countless culinary possibilities with pork [Image: Pork on a cutting board in a restaurant kitchen]](https://corp.smartbrief.com/wp-content/uploads/2019/05/19TFMFS130_FS_BS_Smartbrief_Blog_Post_750x350.jpg)
Sponsored
Q&A: Chef dishes on the countless culinary possibilities with pork
Barbecue and other classic comfort food dishes have made pork a customer favorite, and using new cuts and cooking methods can create dishes that appeal to an even wider range of diners.
Consumer Insights
The healthy business opportunity for good-digestion brands and products
Eating and drinking just for the health of it. A cultural shift from a focus on heart health to the gut has begun.
Consumer Insights
Restaurants, food companies cater to the diets du jour
The number of US consumers who subscribe to some type of diet is on the rise. Here’s a rundown of how some of the most popular diets are shaping menus and grocery carts -- plus a look at some emerging eating patterns that are primed for growth.
Food
Specialty foods to take center stage at Summer Fancy Food Show
The Specialty Food Association will hold its Summer Fancy Food Show in New York City starting June 30.
Consumer Insights
Put a spring in your step with plant power
Americans are changing the way they eat, with plant-based foods taking center stage (or plate, rather).
Food Retail
How to boost in-store bakery sales
To put the spotlight on an in-store bakery, first make sure the products are ready for their close-up.
CPG
New snacks bring plant-based trend to the center of the store
Food brands are introducing new packaged crackers, chips and other snacks with a focus on nutrition and helping shoppers increase their plant intake.
Food
Farm Sanctuary and the changing face of food
Farm Sanctuary focuses on the animals in a push to convince consumers to consider a plant-based diet.
Consumer Insights
Lessons for grocerants from fast casual restaurants
Concentrating on upping fresh perimeter experiences, food retailers have been savvy to the fresh trend for some time, and a small number, have even emerged as talented grocerant operators.
Sponsored
Sprouted grains beat processed flour on digestibility, nutrition
Baked goods made with true sprouted grains are easier to digest than those made with traditional processed flour, which makes them more nutritious and a good option for consumers looking for foods that can help fight belly bloat.
Sponsored
Q&A: Why true sprouted grains are different than sprouted flour — and why it matters
Michael Girkout, director of marketing for Alvarado Street Bakery, explains the process the California-based company uses to ensure its breads offer the full digestibilty and nutrient-rich benefits of sprouted grains.
Sponsored
How retailers can increase shopper knowledge and drive purchases of sprouted grains
By educating shoppers about the benefits of sprouted grains and using various tactics to make them stand out, retailers can create increased demand for sprouted grains and drive purchases, experts said in a webinar presented by Alvarado Street Bakery.
Sponsored
Protein, pulses and sugar-free beverages were top trends at Expo East
Health and nutrition trends are top drivers of product development in the food, beverage and consumer packaged goods industry, and a number of new and growing trends were on display at the 31st annual Natural Products Expo East.
CPG
Q&A: How KIND is redefining healthy
Snack brand KIND has gained fans with its nut bars and other snacks, and made headlines when its petition prompted the FDA to review its definition of the term "healthy." The company's Stephanie Perruzza discusses what healthy means at KIND.
Food
Top 10: Health-focused, simple food stories drew readers in this week
Check out the health-focused food stories that drew the most food and beverage readers this week.
Consumer Insights
Foodservice today: Diners seek cues to fresh, healthy, culinary skill
In foodservice of the past, processed uniformity in food reassured consumers of quality and safety in products, but today such characteristics are anathema to many.
Restaurant and Foodservice
Kids’ meals offer a playground of foodservice opportunities
As the kids’ menu changes, whether it’s at home or in restaurants, Datassential surveyed parents and guardians for insights into what they already buy and what they want to buy.
Restaurant and Foodservice
Restaurants encourage consumers to reach for whole grains
On Wednesday, April 2, 2014, Healthy Dining and several of Healthy Dining’s restaurant partners will join the Whole Grain Council’s annual Whole Grain Sampling...
Restaurant and Foodservice
Q-and-A: Healthy dining and the Affordable Health Care Act
Anita Jones-Mueller is the founder of Healthy Dining, which works to inspire chefs to create healthier options for consumers and make restaurant dining part...
Food
Americans, food shopping and health
Americans aren’t known for making the healthiest food choices – we eat too much salt, sugar and fat and not enough fruits, vegetables and...
Restaurant and Foodservice
Do burgers keep getting “better”?
Beef prices are on the rise and are expected to go higher; meanwhile, nutrition experts tout the health benefits of eating a diet high...
Restaurant and Foodservice
What new flavors are coming out of Korea?
This guest post is written by Brant Worrell, a graduate of the University of Colorado and The Culinary Institute of America. He previously worked...
Restaurant and Foodservice
Q-and-A with Anita Jones-Mueller, president and founder of Healthy Dining
Anita Jones-Mueller founded Healthy Dining in 1990 with the aim of inspiring chefs to create healthier options for diners and allowing Americans to include...
Restaurant and Foodservice
Playing with portion size
This guest post is by Shashi Bellamkonda, senior director of social media and public relations — employees call him Social Media Swami — at Web.com, a...
Restaurant and Foodservice
Q-and-A: Consumers turn to technology for guidance on healthy dining
Healthy Dining works to inspire chefs to create healthier options for consumers and help diners find meals that fit into a healthy lifestyle. Last...
Food
Kids LiveWell menu items include soft tacos, snow crab and turkey sliders
A guide for parents and children to find healthy kids’ menu choices at restaurants has been introduced by the National Restaurant Association and Healthy...
Restaurant and Foodservice
Q-and-A: Strategies for reducing cholesterol levels in children
Tackling the problem of high cholesterol in children can be challenging. Registered dietitian Karen Ansel, a spokeswoman for the Academy of Nutrition and Dietetics,...
Restaurant and Foodservice
Q-and-A: Jersey Mike’s Subs President Hoyt Jones on how restaurants can prep for 2013
Hoyt Jones is president of Jersey Mike’s Subs, which opened its first store in Point Pleasant, N.J., in 1956. Last year, the company saw...