Update your browser to view this website correctly. Update my browser now
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.
To shed light on how cultural and demographic shifts are impacting demand for food and beverage, Hartman Group analysts recently examined six key trends in consumer culture.
Consumers suggest that they’re ready to move out of crisis mode and get back to business, which for the restaurant industry, means that more are getting comfortable with dining out again, albeit with some concerns about the economy.
Many consumers sought out wine subscriptions during pandemic lockdowns, and continue to find value in curated wine delivery services.
Idahoan Foods is taking advantage of consumers’ appetite for in-person events with its “Mashed in America” tour. Idahoan’s director of retail marketing discusses why the event is perfectly tailored to the times, and how other brands can succeed with experiential programs.
Consumers want to experiment with different cuisines in an authentic way, and while US operators are starting to catch on, there’s still huge potential for growth in authentic and global flavors.
Las Vegas will host its first ever Food & Beverage Industry Week March 21-24, featuring the debut of SIAL America – the only generalist food and beverage event and trade show in the US. Colleen Truman of Emerald’s Global Food Group discusses what sets the show apart from other food events.
The Hartman Group's recent research shows how the pandemic has affected America's approach to meals today, making the ideal meal encompass a broader range of diverse needs and expectations than in years past.
Consumer packaged goods brands seek out connected packaging to create innovative marketing opportunities establish consumer trust.
Foodservice sales are projected to accelerate as restaurant traffic rebounds, but at-home eating habits formed during the pandemic are here to stay, according to Acosta’s 2022 trend predictions. Retail innovations to support e-commerce and upgrades to the in-store shopping experience are also among top predictions for this year.
Events like the Vegan Women Summit and successful entrepreneurs like Miyoko Schinner are focused on helping women-led plant-based ventures grow.
Datassential’s Five in Focus Post-COVID inflation report reveals how consumers and restaurant operators have perceived rising prices.
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.
Startups including Vejii and PlantBelly aim to make it easier for consumers to discover and purchase vegan products online.
Supply issues are making it difficult for restaurants to stock their kitchens and supply closets. Some operators have found that partnering with local suppliers and distributors can help them avoid some of the weak links in the restaurant supply chain.
Idahoan Foods Director of E-commerce Chuck Coyle and Vice President of Retail Marketing and Business Development Ryan Ellis share key takeaways from the company’s growing direct-to-consumer business that can help other brands craft a successful e-commerce strategy.
Consumer interest in plant-focused products and diets is high—whether it’s for one meal, one month or frames a long-term approach to eating.
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.