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Collaborate with SmartStudio to develop valuable content -- such as blog posts, webinars and more -- that strengthens your brand and drives engagement with SmartBrief audiences.
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.
The market for foods and beverages designed for children is poised to experience significant growth, and businesses are appealing to kids and adults with healthy options that taste great.
The coronavirus pandemic again figured prominently into this week’s Top 10 most-clicked stories among SmartBrief’s food and beverage readers.
Shipments of plant-based meat alternatives to US restaurants soared in April, according to NPD Group data.
Whether it’s new or expanded channels for off-premises that cater to lasting demand for convenient meal options or programs that serve the local community, here’s a look at some of the concepts and innovations that are defining the future of foodservice.
Campbell's Soup cans got their first update in about 50 years.
The ready-to-drink hard seltzer and cocktail market appeals to consumers’ desire for convenience and portability.
Health innovation is now about touting beneficial nutrients, functional attributes and production methods.
Despite heightened public attention to the pandemic’s negative effects on consumers’ health, a substantial portion of Americans actually feel their health and wellness improved during the pandemic.
Menus that feature foods and flavors that are familiar while still offering enough variety to keep students interested are sure to boost excitement around school meals.
News from Unilever, Subway and J. Alexander's stood out to SmartBrief's food and beverage readers this week.
martBrief and MFHA have collaborated on an in-depth survey to create a report on the state of diversity in foodservice and hospitality.
There were few bright spots for the restaurant industry in 2020, but pizza was one of them.
Mondelez' plans to grow its Give & Go in-store bakery business includes adding brands like Oreo to the lineup.
RangeMe’s Brandon Leong looks at how the coronavirus pandemic spurred consumer interest in frozen foods -- and that demand is not slowing down. He details three top trends.
The social media platform has produced a new way for online creators to share food and beverage trends -- and brands -- that can become popular almost instantaneously.
New sweet treats from CPG and candy brands caught readers' attention this week.
From combination flavors to better-for-you treats, the sweets and snacks category is seeing a bevy of new trends.
Many US restaurants are taking an “honor system” approach when it comes to customers’ vaccination status in an effort to avoid pushback from guests and the possibility of running afoul of state rules against asking for proof of vaccination.
The pandemic has upended the grocery industry and food retailers large and small are catering to a more digital clientele.
Many US restaurants are encouraging employees and patrons to get the COVID-19 vaccine, and providing incentives for those who do. However, legal complications are keeping most restaurant operators from making vaccination mandatory.
News of expansion from ALDI and Lidl, as well as a new Wendy's ad, made news this week.
We are living through an unprecedented time in which the pandemic has accelerated, altered or accentuated trends in many spheres of food and beverage culture.
Investor interest in plant-based foods continues to grow after high-profile IPOs and growing consumer demand.
Findings from Datassential’s Firefly 500+ report reveal an analysis of the country’s 500 largest restaurant chains and the most pressing industry trends.
Last week, experts gathered at SmartBrief’s Food & Beverage SmartSummit to discusswhat actions the industry take to make meaningful contributions to diversity, equity and inclusion.
Tales of grocers, restaurant mask guidance and Hershey grabbed reader attention this week.
In a time when food and beverage consumers valued essential products, healthy eating, convenience and home-cooked meals, the indoor gardening market was poised for significant growth.
Innovative food companies and delivery platforms took lead roles in the pandemic.
School nutrition, new plant-based foods at Target and Chipotle's pay raises made news this week.
Several long-term shifts have been reshaping the American health and wellness landscape over the past two decades.
Yin Rani, CEO of MilkPEP, discusses some of the sustainability success stories in the US dairy industry and how farmers and processors are working to further reduce their carbon footprint.
Finding ways to cater to customers’ plant-forward tastes and innovate with new dishes and practices that benefit the environment and boost the bottom line will be key to the next chapter of the plant-forward movement, a panel of chefs said.
In this interview, Premiere Response co-founder and Executive Vice President of Customer Engagement Beth Ziff discusses how working with a customer relationship management firm can give brands an edge when dealing with recalls and other issues.
News about Clorox, Target and the world of crispy chicken sandwiches piqued SmartBrief readers' interest this week.
Gene-editing tool Crispr could be responsible for more of what's in consumers' crisper drawers.
In this interview, Acosta Chief Growth Officer John Carroll discusses the changes that the grocery retail industry has experienced over the past year, and what brands -- and Acosta -- are doing to keep pace with the changing landscape.
The ability to speedily gather, analyze and act on massive amounts of information is permanently changing the food and beverage landscape.
Acosta Senior Manager of Business Intelligence Christina Davis discusses what factors are driving growth in the frozen food category and what retailers and frozen food brands can do to maintain growth and attract new customers.
Read this week's 10 most popular food-and-beverage stories on SmartBrief.
In this interview, OrderB4 founder and CEO Randy Murphy discusses the virtual kitchen system's origins in restaurants and what makes it an ideal solution for brands, ghost kitchen operators and consumers.