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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.
Find out how grocers are overcoming inflation-related obstacles and boosting customer relations via innovation to meet shifting behaviors.
Functional mushrooms are trending, especially in the beverage category, due to increased interest in natural health and wellness products.
A Datassential analysis of restaurant menu trends reveals that the industry is on its way to normalcy.
Chefs discussed how to shape a culinary future that celebrates Black foodways at the Culinary Institute of America's Worlds of Flavor conference.
From inflation to COVID-19, various factors are shaping food shopping preferences and behaviors, presenting both challenges and opportunities for food retailers and foodservice operators alike.
Sign up for Restaurant SmartBrief today, free. SmartBrief and The National Restaurant Association are pleased to announce the winners of this year’s Innovation Awards for...
Pop Up Grocer features food brands from under-represented groups with a focus on dietary needs and responsible ingredients.
Craft beer sales rebounded in 2021 and 2022 saw the return of Oktoberfest and the Great American Beer Festival.
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.
The restaurant industry is facing increasing calls to make their establishments pet-friendly. But how does a restaurant grow more pet-friendly without alienating customers that want to dine with humans only?
Restaurants have a new audience of BBQ enthusiasts, and restaurants and pitmasters are stepping up their game.
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.