Top 10: School meals, vegan food at Target and Chipotle’s wage increases
School nutrition, new plant-based foods at Target and Chipotle's pay raises made news this week.
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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.
There were few bright spots for restaurants in 2020. The subscription model was one of them.
Read this week's 10 most popular food-and-beverage stories on SmartBrief
Fresh-dried potatoes are a time-saving pantry staple that can work for breakfast or lunch, both in the cafeteria and for grab-and-go.
From plant-based to animal-free dairy, substitutes to traditional milk, ice cream and other dairy products have soared in popularity and are expected to continue to grow in the future.
Farmers' markets around the US became essential sources of fresh, local food during the pandemic.
Keep students engaged with what’s going on at school through meals and activities inspired by holidays and the seasons.
Colin Stewart, executive vice president of business intelligence at Acosta, discusses which pandemic-era changes will be part of the “new normal” and what grocery retailers can do to meet shoppers’ evolving needs.
Consumer priorities in food and beverages have shifted toward finding items that signal increased personalization to health and wellness needs and goals.
How do the top food and beverage brands dominate the industry? They've invested in consistent branding.
SmartBrief’s food and beverage readers were interested in news about Golden Corral’s buffet, a Pepsi and Peeps collaboration and stories about food retail.
With demand for convenient and contactless food delivery options on the rise, autonomous delivery vehicles have the potential to be a game-changer for foodservice and food retail.
Retail sales of beer grew in stores and online during the pandemic, with some trends expected to continue in 2021.
From innovative sauces and high-end meats and cheeses to innovative replacements for the traditional bun, Datassential takes a look at the the biggest opportunities for growth in the ever-successful category.
A rise in sesame allergies has caused a stir in the food industry in recent years. How are the government and the food industry responding?
Pepperidge Farm and Ferrero have created new snacks, The Fresh Market plans to go public and $1.9T COVID-19 relief plan helps restaurants.
The pandemic emerged to disrupt consumers’ food and beverage purchase and consumption routines and significantly alter the current nature of snacking in America.
Read the stories that resonated with most of SmartBrief's food-and-beverage readers this week.
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.