Food safety is a major concern for every sector of the food industry, as well as consumers. After major foodborne illness incidents like Blue Bell's listeria contamination, or Chipotle's recent norovirus outbreak, it can be hard for companies to recover and gain back the trust of customers. The problem is, it is also more difficult than ever to detect and prevent contamination.
read moreLast year, McDonald’s tested a breakfast bowl with kale in Southern California. It was not surprising, considering that the trendy vegetable has been added to the menus of numerous more upscale quick-serve restaurants like Panera and has been very well received. This was testing the waters as the fast food giant moves to become a "modern, progressive burger company," as Chief Executive Officer Steve Easterbrook commented last year when McDonald’s began offering read more
Americans relied upon brand-name diets for years, jumping from Jenny Craig to Lean Cuisine to Weight Watchers in an effort to help lose weight. The days of Americans leaning on promises of shredding fat through low-calorie, low-fat diet programs seems to be over, however, according to industry analysts and nutritionists.
read moreAs consumers change, so do companies. Staying relevant and in-touch with consumers is imperative for any brand, and recently, consumers have started to showcase a desire for dealing with companies that are environmentally and socially responsible. Those terms are fairly wide and include a variety of issues, ranging from GMO-free products to reduced carbon dioxide emissions to humanely-raised...
read moreEveryone in the food industry knows that prices, to an extent, are flexible. Different types of food are subject to market fluctuations, tariffs, taxes, shipping costs and more. These prices can vary from state to state, and the Portland Press Herald did an excellent write up on the state of Maine. At it's core, the story asks: why do Mainers pay so much more for food?
read moreThe vegan diet was once reserved for people who avoided all products sourced from or tested on animals due to ethical reasons. The removal of dairy, meats and all other animal byproducts from one's entire lifestyle, including diet, hygiene and fashion, may still be reserved for a very specific subset of consumers. However, when it comes to diet alone, things may be changing, as more and more Americans begin to adopt...
read moreIt's an oft-cited cliche, but it's often cited for a reason: Americans love to make New Year's resolutions every January 1, and those resolutions are usually tied to weight management in some form. New diets, renewed gym memberships and a focus on healthy living figured prominently for...
read moreIt's finally dropped below freezing in the Northeast, and I for one know my grocery shopping habits are changing. During the warmer months, I employ a semi-daily shopping routine, grabbing a few items for the next day or so. When the winter comes, however, shopping becomes a more weekly ritual as I stock up and try to stay out of the cold. At the end of the week, I dance the familiar "open fridge, close fridge shuffle." Sometimes it seems like a comedy bit. Or a horror story, depending on your...
read moreAs 2015 quietly passes into the record books and 2016 begins, we at the Food Institute are are settling back into the groove. In many ways, the first week of the year is a great time to reflect upon the past year, but it also serves as a great time to look towards the future.
read moreWhen it comes to food labeling discussions, GMOs are all the rage and both sides have equally-fervent advocates. GMO supporters claim the modified ingredients don't harm anyone and mandatory labeling efforts could hurt producers by discouraging customers from buying their products, in...
read moreMcDonald's has been working to bring customers back into its stores and increase sales. It recently released a new value menu, is experimenting with self-service kiosks and customization, and is even testing table service. One of its most successful changes has been expanding its breakfast menu to be served all day, which was initially questioned, as people worried if it would help or hurt them.
read moreThe past 12 months have been tough for farmers. Outbreaks like the avian flu have diminished poultry flocks, diseases like citrus greening hurt crops, and high temperatures and droughts across the country depleted resources. El Nino is proving to be yet another problem for farmers, even in drought-stricken California, where growers hoped the wet weather would help replenish water supplies.
read moreThe story of the connected consumer is always expanding. Where there are needs that require filling, there will be technology to make it easier. Never did I think that technology and food would be so interconnected, and as a food writer, I never imagined so much of my writing would revolve around...
read moreGrocery store checkout lanes are not usually customers' favorite place. Waiting in line and being begged by their kids or tempted by their sweet tooth to buy candy, soda and chips can be an uphill battle, but some retailers are on a mission to change that.
read moreAs online ordering and delivery becomes more popular, technological innovations will inevitably come about to make the process easier, faster and more appealing. After ecommerce became more widespread, companies were immediately looking at how to improve it, such as enabling mobile shopping, speeding up delivery times, and offering more...
read moreThe first week back after the holidays is sometimes a slow one. Everyone is just getting back into their regular routine, shifting their brains away from parties and presents. It also tends to be a slow week for company announcements and food industry news. However, this year seems to be different, especially among convenience...
read moreWhether you've noticed or not, there's a price war going on between the top quick service restaurant chains (QSRs). Customers are becoming more critical of the foods they eat, and value is definitely becoming an increasingly important factor in purchasing decisions. QSRs are realizing that in order to win back customers, or retain the ones they still have, they need to offer a price point that attracts diners. And after one company begins offering more value, others are quick to follow suit in order to...
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