Functional fungi: Mushroom-based drinks deliver health benefits
Functional mushrooms are trending, especially in the beverage category, due to increased interest in natural health and wellness products.
Smart labels, sustainability and food safety: What’s new, now and next in food packaging innovations
From improving food safety and offering sustainable material alternatives to helping retailers glean more customer data, food packaging innovations are revolutionizing the food and beverage retail industries.
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.
The changing face of plant-based dining in the digital age
Author and researcher Eve Turow-Paul shared insights into the way digital technology has influenced the way millennials and Gen Z experience food.
Sugar reduction trend makes way for alternative sweeteners
Sweeteners such as stevia are trending as consumers are still attracted to sweet foods and beverages while cutting down on sugar consumption.
Consumers seek out the heat in unexpected spicy foods
Spicy foods are trending, and brands are offering innovative products to keep the flavor profile new and exciting.
Fancy food brands find growth potential in the pandemic
Fancy food startups found their way during the pandemic with mission-driven models.
How fancy food brands are faring amid the shifting supply chain
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How to create successful in-person, digital candy shopping
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.
Cultured meat could come further out of the lab in 2022
Cultured meat could come into its own in the coming years as startups scale production and work to win regulatory approval.
Better-for-you brands are disrupting the snacks category
As health and wellness have become increasingly important, consumers seek out snacks with nutritional value.
Connected packaging builds valuable digital experiences
Consumer packaged goods brands seek out connected packaging to create innovative marketing opportunities establish consumer trust.
How women are forging paths in the plant-based food world
Events like the Vegan Women Summit and successful entrepreneurs like Miyoko Schinner are focused on helping women-led plant-based ventures grow.
How the CPG industry is advocating for COVID-19 vaccine, tests
Joseph Aquilina, director and counsel for the Consumer Brands Association, shares how the organization is providing education on the COVID-19 vaccine and how to keep workers healthy.
Energy drinks attract people with better-for-you ingredients
While the energy drink category has historically been perceived as unhealthy, several new brands have emerged with more natural, healthier options.
Brand relevance today: The role of “brand” in guiding shoppers’ choices
Brands are working harder than ever to gain attention and loyalty, regardless of whether they are national, name brands or a retailer’s own private brand.
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.
Why consumer data is key to growth for F&B companies
The ability to speedily gather, analyze and act on massive amounts of information is permanently changing the food and beverage landscape.
Branding lessons from top food and beverage companies
How do the top food and beverage brands dominate the industry? They've invested in consistent branding.
CPG brands develop creative breakfast food during COVID-19
As more people enjoy eating breakfast at home during the pandemic, CPG companies have created new products to meet the varying needs of consumers.
Is the plant-based seafood industry swimming upstream?
New plant-based seafood products and brands are gaining momentum with a focus on sustainability.
Q&A: Consumer Brands brings leaders together for CPG Speaks
SmartBrief spoke with Ellen Davis, executive vice president of industry engagement at the Consumer Brands Association, about the success of the group’s virtual leadership series CPG Speaks.
Candy makers create celebrations for a COVID-19 Halloween
Halloween in 2020 looks very different from past years, but candy makers have pivoted to help consumers celebrate at home.
Is the world getting close to its first taste of cultured meat?
Cultured meat startups won bigger investments in 2019 as they worked to make their products affordable and accessible.
Food companies, restaurants take new approaches to marketing amid pandemic
How are restaurants, CPG suppliers and grocers changing their marketing messages in the time of coronavirus?
Category challenges: Catalysts for greater innovation or causes for decline
Between the rise of challenger categories and private label pursuers, how can we continue to unlock growth potential in the complicated and fast-changing food business?
Sustainable packaging goes beyond traditional recycling
What solutions are CPG manufacturers turning to for reducing, reusing and recycling food and beverage packaging?
Agricultural strides: CPG companies take stake in the land
Executives from General Mills and Land O’Lakes Truterra share what their companies are doing to build robust, sustainable and profitable agricultural supply chains.
CPG companies capitalize on brand recognition with collaborations
Food producers and chain restaurants entered several new categories in 2019 by debuting co-branded products, such as Twinkies cereal, Stuffed Cheez-Its Pizza and Starburst-flavored yogurt.
Why glass is coming back in fashion for food makers
Some food makers are choosing glass containers to appeal to consumers' demand for sustainable packaging.
Oat milk’s popularity expands to the ice cream case
Sales of plant-based ice cream are on the rise, fueled by new products including oat-based options.
A new wave of plant-based food makers is focused on fish
Good Catch, Sophie's Kitchen and a growing group of other plant-based companies are developing vegan seafood alternatives.