Autumn is officially upon us, but it doesn't feel like it at the Food Institute headquarters where we are still contending with ninety degree days. However, in the spirit of the season, the American Farm Bureau Federation (AFBF) published its annual fall survey regarding the price of...
read moreHere at the Food Institute Blog, we regularly write about how retailers and food producers are trying to get a foothold in customers' doors. From grocery delivery programs to Internet of Things-connected fridges to digital assistants, most recognize that technology and convenience are driving...
read moreThe food industry landscape is changing faster than ever, and we at the Food Institute know how important, but difficult, it can be to stay on top of the most recent industry news. If you didn't have a chance to catch the biggest developments from the past week, here are the most viewed stories featured in our Today in Food daily newsletter:
read moreHurricanes Harvey and Irma made history this season, marking the first time in 166 years of weather records that two Atlantic Category 4 hurricanes have made landfall in the U.S. during the same year. Hurricane Irma's landfall in the Florida Keys came just 16 days after Hurricane Harvey entered Rockport, TX, reported
It's a good time to be a specialty food company. Organic, natural and artisanal food brands are one of the most popular commodities in the M&A world today, as consumers have shifted their tastes from large, national names to new, small, trendy businesses. In June,
Insects as the next major source of protein may seem like an off the wall idea, but the food industry is actually closer to that reality than you might think.
read moreIf you haven't heard of meal kits yet you must be living under a rock, because they have been the darling of the food industry for over a year now. These pre-portioned, step-by-step meals were seen as the future of the food industry, introducing a new way to save people time, while lessening their reliance on take-out food and restaurants.
read moreThe growing foodie movement in the U.S. has impacted many parts of the industry, but one, possibly unexpected, sector that is seeing a chain reaction is convenience stores. C-stores are not usually gourmet establishments, but rather a place to grab a snack and fill up the gas tank on a long road trip....
read moreFor many children throughout the country, peanut butter and jelly sandwiches are a staple. And if we are being honest, it remains a frequent aspect of my adult diet, as well. However, with the rising prevalence of peanut allergy cases in the U.S. that manifested over the past two decades, many institutions and locations have enacted partial or full bans of peanut products to protect those who are allergic from potentially life-threatening issues.
read moreTechnology can be a great thing. It makes certain tasks easier and more efficient, it provides people access to services and products they may not be able to get elsewhere, and it can discover solutions to problems that seemed impossible otherwise. However, technology for technology's sake is not so great, and is beginning to pop up more and more, even in the food industry.
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