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As restaurants adjust to changing business conditions some operators are using robots and other automation technologies to reallocate some tasks and maximize efficiency.
Americans love to eat out, yet research from The Hartman Group shows how restaurant offerings often present challenges to individual eating approaches.
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.
Restaurants and retailers are tapping into driverless vehicles and drones to deliver food via quicker, more affordable methods.
As macro forces impact consumer behavior, shoppers traverse a hybrid world of in-person and online grocery shopping and seek inspiration from an ever-growing number of sources.
AeroFarms, Frieght Farms and S2G Ventures discuss the state of the indoor growing industry during SmartBrief’s SmartSummit, “The role of vertical farming in efficient and sustainable food systems."
Author and researcher Eve Turow-Paul shared insights into the way digital technology has influenced the way millennials and Gen Z experience food.
Indoor vertical farms can create a near-perfect environment to grow plants without the use of pesticides and without the traditional weather-related issues traditional farmers face.
We asked Gerry Fernandez, president of MFHA, a few questions about the survey, the state of DEI in the industry today and what’s next.
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.
Demand for organic produce surged after the start of the pandemic and sales are still strong overall even as inflation drives belt-tightening.
Last year’s Foodservice Innovation Awards winners ran the gamut from an automated cooking robot to biodegradable drinking straws, and in the past year many of the winning companies have seen their products adopted by new foodservice clients and expanded their product lines to build on their original offerings.
With a proliferation of plant-based products in the marketplace today, consumer interpretations and pursuits of “plant-based eating” are just as expansive.
Mass violence incidents have prompted retailers to reassess not only their crisis response preparedness plans but also take a closer look at how they address their employees' mental health and emotional stress related to these events.
Sweeteners such as stevia are trending as consumers are still attracted to sweet foods and beverages while cutting down on sugar consumption.
Restaurant operators don’t have to create a new item from scratch to reap the rewards of increased sales and traffic from an LTO.
Three experts from the restaurant industry spoke about the role technology tools can play in recruiting and retaining employees during SmartBrief’s SmartSummit, “The role of technology in restaurant recruitment and retention."
The SIAL Paris show will reconvene in person this October for the first time since 2018, bringing together food industry professionals from around the globe to discuss how they can prepare for the industry’s future. In this interview, SIAL Network CEO Nicolas Trentesaux discusses the “Own the Change” theme of this year’s show and what attendees can expect.
Spicy foods are trending, and brands are offering innovative products to keep the flavor profile new and exciting.
The Hartman Group looks at how consumer familiarity with “sustainability” has grown steadily, but their confidence in identifying specific sustainable products and companies continues to lag behind.
Fancy food startups found their way during the pandemic with mission-driven models.
This year’s SmartBrief Foodservice Innovation Awards, now open for nominations, aims to celebrate exceptional products that help foodservice operators and professionals work smarter, safer and more sustainably.
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.
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.
(Image credit: Angel Planet Foods) Sign up for Restaurant SmartBrief today, free. The specialty food industry is still growing and winning new startups,...
Datassential’s “The American Meal” report surveyed thousands of consumers about their eating habits both at and away from home.
How pandemic-influenced shifts in consumers’ lives have altered needs and notions around diet and nutrition.
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.
Industry experts at the National Confectioners Association’s Sweets & Snacks Expo share what the online and in-person retail journeys can take from each other.
Sherry Frey, vice president of Total Wellness at NielsenIQ, discusses how growing awareness of sustainability is changing shopper habits, and what brands can do to adapt their approach to sustainability with long-term growth in mind.
Sign up for Restaurant SmartBrief today, free. The pandemic has changed the restaurant industry forever, causing seismic shifts in nearly every industry segment and...
Menu innovation doesn’t require a huge menu overhaul if new options are introduced in a strategic way, a panel of experts said during a session at the National Restaurant Association Show.
As pandemic-related food and beverage trends persist, consumers are attracted to quality, unique coffee products to enjoy at home.
Cultured meat could come into its own in the coming years as startups scale production and work to win regulatory approval.
Matthew Haller, president and CEO of the International Franchise Association, discusses the growth outlook for franchising, the group’s advocacy efforts and the advantages of franchised businesses.
Organic foods and beverages across categories are more accessible than ever before in terms of both availability and price.
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.
A panel of experts discussed what is driving the call for a more sustainable food system and how restaurants can be a part of it during SmartBrief’s virtual SmartSummit, “The Future of Food: The Role of Restaurants in Creating a Sustainable Food System.”
As health and wellness have become increasingly important, consumers seek out snacks with nutritional value.
Food retailers have focused on product innovation and affordable prices to bolster their in-store brands.
A new online master's program from the Culinary Institute of America aims to give current and future chefs and food industry leaders the tools to make positive changes in our food systems. The CIA's Cathy Jörin discusses the ideal candidate for the master’s in sustainable food systems and how a panel of sustainability leaders are helping to shape the curriculum.
The challenge will be showing consumers all the benefits of QR codes and figuring out the balance between those who want to use the technology and those who don’t.