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.
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.
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.
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.
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.”
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.
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.
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.
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.
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.
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.
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.