Lamb options in the meat case feed consumer cravings for more variety
US consumers are cooking at home more than ever, and grass-fed lamb is a versatile, nutritious protein with endless culinary possibilities. Adding lamb to the meat case can appeal to shoppers looking to shake up their routine.
Sharing sweetness on social media can give a boost to off-premises dessert sales
Offering individually wrapped desserts can help entice customers to add a treat to their takeout order, and encouraging customers to share their sweets on social media can help spread the word.
Top 10: 25 CPG innovations and 3 new McDonald’s pastries
Food makers innovated this year to meet changing consumer needs and McDonald's put new pastries on the permanent menu.
Things we miss: New interests, changing values amidst the pandemic
There are many things we pretty much took for granted prior to the pandemic, some of which we thought were worth noting, since we miss them and — hopefully — we aren't always going to have to live like this.
Gut check: Consumers choose trusted brands when shopping for meat
Buying from brands that align with their values is especially important to today’s consumers, and retailers can boost sales by sharing information that helps create an emotional connection between brands and shoppers.
How to prep your meat case for the holiday season and the new year
Consumers’ needs at the meat case are evolving amid the pandemic, and the increased emphasis on home cooking will shape shopping lists during the holidays and into the new year.
Fun flavors and packaging solutions turn pantry staples into smart school meals
Using staple ingredients to create globally-inspired meals and sauces opens up a whole new world of flavor for school foodservice, and portable packaging solutions make it easy to distribute meals to students.
Top 10: Uncle Ben’s moves forward with a new name, classic cereals travel back in time
This week top news reflected signs of the changing times via a few rebrands, a look at food retail and a catering to the wants of consumers who are perhaps yearning for years past.
Q&A: Versatile turkey offers shortcut to a myriad of school meals
Butterball Foodservice’s Frank Samuelson explains the advantages of fully cooked turkey products for saving time on meal prep and creating options that work in any setting.
How the specialty food industry is faring in the era of COVID-19
The Specialty Food Association's Summer Fancy Food Show was canceled amid COVID-19 this year, so the trade group is using a virtual event to help brands and buyers connect.
Bringing fun to lunchtime — in the cafeteria and on the go
School lunch procedures may look a little different this year, but meals crafted with fun in mind can nourish students’ bodies and lift their spirits.
Q&A: Training is essential to creating a positive food safety culture
Ecolab’s Mandy Sedlak discusses the Essential Public Health training program created in partnership with Lobster Ink, and how the program helps front-line staff put knowledge into action.
Top 10: Restaurant closures, a new grocer, PepsiCo’s sleep-supporting beverage
SmartBrief's food and beverage readers focused on stories about PepsiCo, restaurant closures and new grocer Jet Foods.
The way forward: What consumers are cooking at home
Consumers’ craving for restaurant food provides an opportunity for innovation in the grocery channel -- whether through meal bundles on the perimeter or restaurant favorites and global flavors in the frozen aisle.
Behind the growth and shifting nature of the pet industry
Pet products have gone premium, and more Americans than ever are getting in on the trend.
Top 10: Burger King’s Restaurant of Tomorrow, Jelly Belly branches out into chocolate
Restaurant chains including Burger King, Taco Bell and Shake Shack unveiled new formats for the pandemic era.
Understanding what today’s eco-conscious food consumers want
Restaurants, CPG manufacturers and food retailers are all investing in new, innovative ways to give eco-conscious consumers what they’re prioritizing in their food choices.
The future of food technology: Consumer values and a healthier food system
Despite their appreciation for all thing fresh and less processed, Americans have a long and historical relationship with packaged foods, food science and technology.
Grocers, CPG producers take on a new era of safety concerns
Grocers and CPG producers are working overtime to ensure the safety of both consumers and employees.
Top 10: M&M’s reminds us Halloween is still coming; will Whole Foods be cashierless in 2021?
Candy news hit the sweet spot in this week’s top 10, with Mars Wrigley, Mondelez and Behave, a new direct-to-consumer brand of better-for-you gummy candy making the list.
Restaurants invest in tech tools to increase safety during the pandemic and beyond
As restaurant operators continue to look for ways to serve customers safely amid the coronavirus pandemic, many are outfitting their eateries with high tech solutions to increase sanitation and facilitate contactless payment and other touchless tasks.
Creating an experience at food retail is rapidly evolving
In these uncertain times, what are grocers doing to create an experience both in-store and online that keeps customers coming back?
Guiding restaurant recovery: Consumer cravings and communication
Crave-able foods that you can't make at home and sanitation are the pandemic attributes that restaurants big and small will lean into as restaurants begin recovering from the impacts of the pandemic.
Top 10: Lidl named top retailer, Fat Brands to buy Johnny Rockets, Baby Nut comes of age
Fatburger parent Fat Brands will buy Johnny Rockets for $25M
Resilience, innovation will help the restaurant industry rebuild
New technologies and the resilient spirit at the heart of the foodservice industry will help restaurants bounce back, The National Restaurant Association’s Tom Bené said during a virtual conference session.
The state of sustainability during COVID-19 in the food industry
What are foodservice and CPG businesses doing to maintain environmental responsibility, even in the middle of a pandemic?
Top 10: A candy redesign, Walmart’s omnichannel push, zucchini carpaccio
Top news this week from Walmart, Wegmans, Ferrero and more
The role of functional food and beverage in the era of COVID-19
To boost immunity and overall health and wellness within the COVID-19 pandemic, consumers are increasingly seeking out functional food and beverage products that they believe might aid in the body’s defenses.
Case ready meat packaging helps retailers increase assortment while reducing labor costs
Case ready meat offerings cut down on waste and labor for retailers and give shoppers an easy solution for tonight’s dinner or stocking the freezer.
Is the world getting close to its first taste of cultured meat?
Cultured meat startups won bigger investments in 2019 as they worked to make their products affordable and accessible.
What do today’s grocery shoppers want from seafood?
Opportunities abound for food retailers looking to ramp up seafood sales.
Top 10: Mondelez makes growth plans, Trader Joe’s to rebrand ethnic lines
Mondelez plans to feed pandemic-era demand for comfort food, Trader Joe's will rebrand its ethnic food lines in response to demand.
How comfort food brands can chart a course for post-pandemic growth
As consumers continue to cook at home more amid the pandemic, pantry staples, frozen meals and comfort foods have an opportunity to grow their relevance.
Top 10: Restaurant-inspired chip flavors, addressing the nation’s change shortage
This week, readers were interested in Mondelez cutting 25% of its products and Americans loving fluffy Japanese milk bread.
MFHA Town Hall: How the industry can address racism, drive change
Executives from Union Square Hospitality group, White Castle Restaurants and Michelle Foods signed on to discuss COVID-19, police violence and how leaders need to address the issue of structural racism as businesses reopen.
Series: How to deliver on what today’s adventurous food consumers want
With an eye toward discovery and new experiences, today’s consumers are becoming increasingly adventurous with what -- and how -- they eat and drink.
Restaurant reopenings require balance between reassuring diners, reinforcing rules
Diners in many cities where eateries are reopening indoor and outdoor dining areas have flouted rules about social distancing and face coverings, despite restaurants’ efforts to enforce them.