Death Sells: F&B Marketing with Masochistic Undertones on the Rise

The trend of brand names like Liquid Death or Death Wish Coffee points to a widespread shift toward shock value.

Survey Says: Today’s Students Are Giving These 5 Foods the Old College Try

According to a recent survey of college students, affordable protein sources and international flavors are among the top food preferences of college students in 2024.

Moving Targets: Does Pizza Hut’s New Box Signal a Return of Pandemic Trends?

Pizza Hut launched the Moving Box Table, a pizza box that doubles as a makeshift table for moving-day meals. This unique marketing tactic hints at a potential resurgence of strategies popularized in 2020.

5 Innovations Shifting the Alternative Meat Landscape

In a recent webinar, Food Business News shared emerging data, trends, innovations, and consumer insights impacting the alternative meat, dairy, and seafood markets, a $1.03B industry attempting to recover from a sharp decline beginning in 2018. Here are five key takeaways.

3 Fall Flavors Poised to Surpass Pumpkin Spice in Popularity

The popularity of pumpkin spice has officially fallen like autumn leaves. According to a recent survey of 2,000 American adults by Talker Research, 58% of respondents reported that they now favor alternative fall flavors over pumpkin spice, and 45% reported fatigue with the once-beloved spice blend.

Le Pain Quotidien Redefines AI Integration with AI Clone of Chef-Founder Alain Coumont

The international restaurant-bakery chain recently debuted the cutting-edge AI tool Alain.AI to modernize their recipe database and standardize protocol across 214 locations in 19 countries.

Party of One: Why Embracing Solo Dining Is Good for Business

To dine own self be true: solo dining is on the rise, and restaurants are responding with efforts to make parties of one feel comfortable and welcome.