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.
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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.
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.
SmartBrief's food and beverage readers focused on stories about PepsiCo, restaurant closures and new grocer Jet Foods.
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.
Pet products have gone premium, and more Americans than ever are getting in on the trend.
Restaurant chains including Burger King, Taco Bell and Shake Shack unveiled new formats for the pandemic era.
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.
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 and CPG producers are working overtime to ensure the safety of both consumers and employees.
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.
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.
In these uncertain times, what are grocers doing to create an experience both in-store and online that keeps customers coming back?
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.
Fatburger parent Fat Brands will buy Johnny Rockets for $25M
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.
What are foodservice and CPG businesses doing to maintain environmental responsibility, even in the middle of a pandemic?
Top news this week from Walmart, Wegmans, Ferrero and more
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 offerings cut down on waste and labor for retailers and give shoppers an easy solution for tonight’s dinner or stocking the freezer.
Cultured meat startups won bigger investments in 2019 as they worked to make their products affordable and accessible.
Opportunities abound for food retailers looking to ramp up seafood sales.
Mondelez plans to feed pandemic-era demand for comfort food, Trader Joe's will rebrand its ethnic food lines in response to demand.
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.
This week, readers were interested in Mondelez cutting 25% of its products and Americans loving fluffy Japanese milk bread.
Customers have been drawn to the convenience, reliability, variety and quality provided by meal kit services during stay-at-home order across the US.
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.
With an eye toward discovery and new experiences, today’s consumers are becoming increasingly adventurous with what -- and how -- they eat and drink.
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.
Kroger-owned King Soopers was recognized in a recent report for its range of private-label plant-based products.
Communicating with suppliers provides insights into the supply chain that let Chicago chef Guy Meikle feel good about what he’s serving and pass along that confidence to customers.
Lives and lifestyles have been dramatically altered as consumers face the realities of the moment by adapting meal planning, shopping and cooking behaviors.
The success of plant-based meat companies Beyond Meat and Impossible Foods spurred other companies to launch their own plant-based burgers in 2019.
Companies are talking about the steps they've taken to keep plant-based food production safe for employees.
From better brain function to decreased inflammation, strawberry consumption can have a positive impact on health in several ways, according to the findings of six recent studies.
For food brands and companies, now is not the time to cut blogger and influencer engagement. Instead, take this opportunity to leverage influencer relationships and feed content-hungry consumers what they are craving.
Readers were interested in stories about a product rebrand from Quaker Oats and a cashierless Walmart store.
From the diversification of keto-friendly products to the rise of “gummification,” here are some key trends to monitor in the food and beverage space.
As consumers start to eat out again, how do you drive them to your operation?
How are CPG manufacturers, bakeries and other foodservice industry professionals keeping up with consumers’ interest in baking at home?
The bulk of the Top 10 covered equal parts CPG news and food retail news, with non-pandemic-related news taking the top spot.
Using familiar ingredients, rather than processed meat alternatives, can help restaurants appeal to vegans, meat-eaters and everyone in between, researchers and chefs said during The Culinary Institute of America’s Global Plant-Forward Culinary Summit.
Food delivery services play a vital role during the pandemic but delivery fees are still an issue for restaurant operators.