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.
Update your browser to view this website correctly. Update my browser now
As more people enjoy eating breakfast at home during the pandemic, CPG companies have created new products to meet the varying needs of consumers.
Consumers are craving comfort and variety from restaurants, and Idahoan Tater Tumblers Appetizer Mix offers a simple starting point for a crispy fried dish that can be customized to suit any menu.
In this Q&A, Idahoan Foods’ Vice President of Retail Marketing and Business Development Ryan Ellis discusses how the company uses product sampling and culinary inspiration to stay connected with consumers.
Pompeian has expanded its product lineup with new olive oil and vinegar varieties that aim to boost consumer confidence in the aisle and offer home cooks a product for every unique taste preference and cooking occasion.
New plant-based seafood products and brands are gaining momentum with a focus on sustainability.
Vitamin and supplement sales have been on the rise since the pandemic started. Will the category momentum continue?
Industry experts from White Castle, The Kroger Co. and Datassental discuss the plant-based trend and whether it’s here to stay.
News from McDonald's, Trader Joe's and several CPG companies interested SmartBrief readers this week.
The pandemic-era surge in online shopping has also fueled growth of subscription services offering safe regular deliveries.
Rather than set unrealistic goals of returning to business as usual, restaurateurs would be wise to focus on making off-premises sales a sustainable part of their business for the foreseeable future, a panel of independent restaurant operators said.
Despite indulging more in restaurant takeout, delivery and home-shipped meal kits during the pandemic, consumers are more focused than ever on reducing waste and their impact on the environment.
The news that the Senate approved a budget amendment that would create a $25 billion restaurant rescue grant program won readers this week.
As the coronavirus pandemic continues into 2021, consumers are looking for food and beverage options that meet varying experiences.
Legislative news involving the foodservice industry and stories about how a change in shaving tendencies is affecting CPG product lines made this week's top 10.
Plant-based products are continuing to grow in popularity, both at restaurants and food retail, and certain product categories have emerged as consumer favorites in each channel.
Companies making meat from animal cells could be closer to bringing products to market, if regulators around the world approve.
If recent news from some of the country’s largest food retailers is any indication, the future is now when it comes to adopting fast-paced, game-changing technologies in the supermarket.
Turkey can be a powerful tool for school foodservice operators when it comes to creating meals that offer balanced nutrition and exciting tastes that appeal to students.
This week saw news from Kroger, Unilever, Tyson and White Castle.
Restaurants turn to CPG product sales as the coronavirus pandemic continues to restrict indoor dining.
Restaurants were able to apply for loans this week under a second round of Paycheck Protection Program funding.
Restaurants are responding to growing takeout sales with new store designs that put off-premises front and center with additional drive-thrus and features that turn takeout into an experience.
Food retailers large and small are turning to technology to streamline the checkout process.
Veganuary's growing popularity among consumers has spurred plant-based brands to participate in the 31-day vegan challenge.
What does convenience look like when a global pandemic throws normal schedules and routines into disarray?
Looking ahead to 2021, many of the food trends predicted by chefs, retail executives and other experts reflect the changing way consumers eat both at and away from home.
With interest in the category only growing, where do manufacturers and food retailers stand on CBD-infused products?
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.
Here are 10 trends to know – 3 macro trends and 7 flavor and ingredient trends – that you should consider as you think about your 2021 plans.
Idahoan Foods tapped into the heat-and-eat pouch trend to create a first-of-its-kind offering that delivers sweet potatoes in a convenient format with a clean label.
As COVID-19 radically altered any semblance of a “normal way of life,” America’s food stores stepped up to provide essential services and, in the process, became consumers’ trusted allies in their struggles to cope with the new realities of the pandemic.
With more consumers than ever cooking their meals at home, grocers are coming up with unique solutions to help them out.
Many of the habits developed this year will continue into the year ahead, while new trends will pop up as consumers get back to normal.
The pandemic put a focus on already growing quickserve drive-thru operations.
Social distancing, touchless technology and a focus on transparency will continue to drive the way we live our lives and the way we shop in the coming year, according to Acosta’s Colin Stewart.
Consumers are undoubtedly drinking more alcohol amid the pandemic and it's creating a wave of changes for food retailers and restaurants.
In this interview, nutrition and media communication consultant Kathleen Zelman, MPH, RDN, LD, discusses how nutrition professionals can help dispel myths “in a time of fake facts and harmful trends.”
SmartBrief's food and beverage readers were drawn to restaurant news this week, as well as culinary news focused on Thanksgiving.
To keep up with the surge in at-home food and beverage consumption, the agriculture industry has utilized tech tools to maintain robust, sustainable supply chains during COVID-19.
From alternative dairy products to new cheese and yogurt options, innovation in the dairy industry is booming.
Individually packaged food and beverage items can serve as convenient building blocks for grab-and-go meals that meet USDA meal pattern requirements and reduce food waste.
Despite mounting challenges and uncertainties caused by the pandemic, some restaurateurs are persevering and launching new eateries tailored to the times.