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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.
Restaurant operators and representatives from tech companies discussed the benefits of ordering kiosks and artificial intelligence-driven marketing assistants at the National Restaurant Association Show.
Pompeian is helping set the standard for sustainable olive tree farming and olive oil production by becoming the first Sustainably Grown Certified olive farm and olive oil offering in North America, and currently the only one in the world.
NCA's John Downs reveals what he is most looking forward to at this year's Sweets & Snacks Expo
Sweet Nothings shares the three core reasons behind the brand's decision to cease its frozen DTC operations.
A recent reset is driven by four trends that impact how consumers think about and act on their health and wellness.
Scientists are increasingly using ultraviolet light to aid in food production and safety from farm to table.
Supporting brands that prioritize sustainable farming practices, opting for beverages in more environmentally-friendly packaging and seeking out local producers doing their part are some of the ways bars and restaurants can build a more sustainable beverage program, according to experts from the Culinary Institute of America.
As fewer consumers opt to go to a cafe or a drive-through for their daily cup of coffee, what can foodservice operators do to drive traffic?
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.
The future for plant-based meat goes way beyond burgers, chicken nuggets and traditional retail channels.
Store brands. Own brands. Private labels. However food retailers refer to their own lines of product offerings, they are anything but generic, and, bolstered by a number of factors, they are enjoying their time in the spotlight and food retailers are taking advantage of the attention by innovating in more product categories than ever before.
Discerning consumers expect companies to deliver products with great tastes and textures, nutrient density, clean labels, and ethical and sustainable ingredient sourcing and production practices.
The health benefits, food waste reductions and high smoke point are among the reasons why avocado oil is a major trend in 2023.
How have consumers' attitudes and behaviors about health and wellness changed after 3 years of living in a pandemic?
The takeout and delivery sales that helped many restaurants weather pandemic shutdowns will continue to play an important role in post-pandemic recovery, according to the National Restaurant Association’s 2023 State of the Industry report.
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...
Whether it’s to fill a niche in suburban towns, plug into urban markets or meet the needs of college communities, many retailers – from traditional “big-box” to grocers and more – are adjusting their store models by shifting to smaller-format stores that occupy a fraction of the square footage of their traditional store models.
The growing appetite for alcohol-free beverages is creating challenges and opportunities for beverage directors, sommeliers and other hospitality professionals when it comes to making sure bars and restaurants offer something for everyone.
As consumers encounter new food tech, they will evaluate those foods based on familiarity, risk, benefits and consequences, according to the Hartman Group.
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.
Coca-Cola and PepsiCo initially identified their forays into alcohol as experimenting, but the two are committed to expanding their presence in the alcohol category.
Plant-based seafood alternatives aim for realism to court chefs, consumers.
How grocery retailers are using new technology to glean shopper data, streamline operations and improve customer satisfaction.
Automation is paving the way for appetizing on-demand food options that are miles ahead of traditional vending machines.
Cal Poly's Ricky Volpe and FMI's Andy Harig and Heather Garlich meet with SmartBrief for an exclusive discussion on food inflation, consumer behavioral changes and grocery retailers’ adoption of new technology.
Throughout FMI’s Midwinter Executive Conference earlier this month, retailers and executives across the industry had the opportunity to attend educational sessions with one common theme running through them all: togetherness.
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.
From automation to food waste, customer engagement to digital value creation, these six startups are making a name for themselves in the grocery industry.
The Hartman Group outlines how consumers feel about food technology and where the industry is headed.
As food waste becomes a significant issue for consumers, the upcycled food market is set to grow by 15% over the next decade.
Seaweed has been gaining popularity on menus and store shelves over the past few years, but this year could bring a tidal wave of new products and culinary applications as food companies look to cash in on algae’s health and sustainability benefits.
The market researcher unveils the tentpole themes that will impact the food industry in the coming year.
Loyalty programs are a key way for CPG manufacturers to connect with consumers and gain valuable insights.
Five of the top food and beverage trends to watch for 2023 include a beverage category that will continue to gain popularity and the social media platform that experts think will most influence where and what consumers want to eat.
Will demand for plant-based food fall as fast as it grew? Far from it, according to Datassential.
Brennan Duckett, director of technology and innovation policy at the National Restaurant Association, discusses the major legislative policies that affected the industry in 2022 and what policy issues restaurants should have on their radar for 2023.
Many of the issues that mattered most to chefs and other culinary professionals this past year will continue to shape the culinary industry in 2023, according to faculty members at the Culinary Institute of America.
It took a pandemic to upend life as we know it, prompting Americans to rethink their notions around health and wellness aspirations and behaviors.
Boba tea shops have become practically mainstream, and bubble tea products are now beginning to enter the CPG market, indicating consumers’ desire to replicate the experience at home.
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.
The plant-based meat category is growing beyond burgers to feed consumers' cravings for more exotic fare.