Study Suggests Plant-Based Category Losing Luster

The Food Institute spoke with Rob Dongoski, Agribusiness Leader at EY, about the future of alternative proteins and whether consumers have moved on.

Are Ingredient Suppliers Signaling Trouble Ahead?

One of the biggest stories in food manufacturing in 2022 was the ability of producers to take pricing. Despite price increases usually in the range of 15% year-over-year (if not higher), major manufacturers were able …

3 Key Menu Trends Noted by Unilever

Unilever’s new Future Menu Trends report noted several tips intended to provide tangible solutions for food operators.

Top Trends from Expo West Include Evolving Plant-Based Protein

Natural Products Expo West 2023 put plant-based innovation on display. Here’s a look at the trends that were most apparent.

Report: Global Salt Consumption Spiraling Out of Control

The World Health Organization had hoped to reduce worldwide dietary salt consumption by 30% by 2025, but a report issued this month by the U.N. agency admits the plan is woefully off track. Sodium is …

How Food Processing Companies Can Build a Resilient Supply Chain

This article is sponsored and written by RSM US LLP. A resilient supply chain can handle and recover from disruptions. Disruptions may include changing market trends, inflation, and labor shortages, and during the COVID-19 pandemic, ...

The Future of AI and the Food Industry

The future of the food industry is coming into focus as artificial intelligence (AI) grows increasingly popular.

Economy Inspiring Big Changes Among Wine Brands

Recent financially driven decisions by major wine producer E&J Gallo underscore key changes impacting its industry. In the changing U.S. wine industry, it appears “less” may be “more.”

CPG: Economic Pressure Impacting All Consumer Groups

Economic pressure continues to put a squeeze on consumers across all income tiers, leaving them vulnerable to further downturns in the year ahead.

Q&A: Nestlé Targets Plant-Based at University Dining Halls

The success of plant-based in food service will come down to making foods “attractive and craveable so that they are the choice and not the compromise to a meal experience,” according to one Nestlé executive.

The Food Industry’s ‘Unique Vulnerabilities’ to Cyberattacks

Cyberattacks at food companies have sounded alarms throughout the industry, leaving many businesses wondering when they will be attacked.

Larger Manufacturers Are Winning the Price Wars

2022 was a fantastic year for larger food manufacturers, and there’s one clear reason why: the majors have been able to stress pricing.

Cell-Cultured Snapshot: How to “Make” Meat

Cell-cultured meat continues to expand on a global scale as start-ups and major meat producers target the category. But how exactly are cuts of cultivated meat created — and how soon can consumers purchase these products?

How Bioprotection Naturally Prevents Moldy Yogurt

Bioprotection prevents yeast and mold from growing, extending the shelf life of fermented foods and the manufacturer’s bottom line.

Analysis: Why Private-label Product Sales are Surging

In trying to control household costs, consumers often turn to private-label products, which the Private Label Manufacturers Association reported grew at 11.3% — to a record $228.6 billion last year. “Lacking the marketing cost component …

COLUMN: Answer to Plant-based Segment’s Issues Found in Forests, Biotech

Clean, natural, plant-based proteins could help strengthen the industry segment amid market volatility, according to one CEO.

Impossible Challenge? Are Alt-Meat Company’s Layoffs an Ominous Sign?

Impossible Foods recently laid off 20% of its employees. Is this the beginning of the end for alt-meat?

Weakened Chicken Demand Pummels Tyson

Tyson Foods’ first quarter earnings missed Wall Street estimates as improved beef and pork supplies weakened demand for chicken, the company said. And chief financial officer John R. Tyson said the next quarter also will …

The Delicious State of Pizza in 2023

In honor of National Pizza Day, The Food Institute took a deep dive into the state of pizza to see how it may fare in 2023.

Breakfast Costs Continue to Climb

Americans may have to start rethinking breakfast as eggs flirt with $5 a dozen and with orange juice prices set to jump because of a poor Florida citrus crop and low cold storage stocks. “Even …

Precision Fermentation Promises a More Sustainable Future

Precision fermentation technology makes it possible to create alternative egg and milk proteins identical in taste, texture, and functionality to the traditional stuff—without using any animals.

Food Fraud Awareness Increasing

Whether it be supplements spouting unproven health benefits, or products to which harmful substances have been added, food fraud is a growing problem globally. Fortunately, experts say food companies can take careful steps to avoid the issue.

COLUMN: Let’s Learn from the Demise of Freshly

The public markets (and strategic firms) aren’t kind to businesses that don’t make much money and then stop growing. The recent shutdown of Freshly shocked many of its consumers, but not those following the ~$6B …

Canned Seafood Making Serious Comeback

Most canned seafood is rich in omega-3 fatty acids and essential vitamins, adding healthy benefits to nearly any meal.

Report: Gen Z, Millennials Boosting Candy Sales

New research suggests many consumers have an undeniable sweet tooth these days, and candy sales back that up. A report by the National Confectioners Association (NCA) revealed that non-chocolate candy is the second-largest selling confectionery …

Plant-Based Meal Kits Keep Growing

As pandemic demand for meal subscription services dwindles, the industry continues to evolve — for better or worse. Could plant-based varieties boost overall market growth in the year ahead?

Could ‘Molecular Farming’ Become a Plant-Based Game-Changer?

Moolec Science is infusing crops with animal genes to create a unique meat alternative, in a process it calls molecular farming. Now, it’s looking to partner with major players in the plant-based category.

Expert: Price Hikes Could Moderate this Year

Consumers could be getting a break with companies like Conagra Brands, maker of Hunt’s ketchup and other popular packaged groceries, pulling back on price hikes following last year’s worst inflation in four decades. In its …

Chicken or the Egg? HPAI’s Impact on Pricing

On the surface, the appearance of highly pathogenic avian influenza (HPAI) in 2022 should have pushed prices up for both chicken and eggs at an equal level. But anyone keeping an eye on supermarket shelves …

CEO Sees Extensive ‘Runway’ for Healthier Plant-Based Snacks

The founder of That’s it, a functional snack brand, feels that there’s a significant runway within the plant-based category, especially for healthier-for-you snacks.

Shortages of Potatoes, Onions Send Industry Scrambling

Bad potato and onion crops, coupled with cost and availability issues, may have consumers hearing, “You want zucchini sticks with that burger?” Portillo’s CEO Michael Osanloo said supplies of onion rings and French fries have …

Heavenly Hydration: Drinkable Rainwater on the Rise

As climate concerns continue to shake up the food industry, Richard’s Rainwater is bottling fresh rain with a focus on localized access and sustainability.

Survey: Consumers Already Bracing for Recession

Though experts still are split on whether the U.S. Federal Reserve’s inflation-fighting moves will plunge the economy into a recession, consumers apparently aren’t waiting for the official figures, already trimming their grocery bills and choice …

Trials Show Workers Love Condensed Workweeks

Restaurant owners are following the corporate world’s lead in having employees test the four-day workweek – but a south Florida Chick-fil-A owner has gone further by having employees in his fast-food establishment work 13 to …

Analysis: ‘Value’ Food Manufacturers Positioned Well for Recession

In the U.S., inflation has been running above 5% since the middle of 2021. For packaged foods players, input cost increases have been even higher. Yet, at least so far, even the companies on the …

In-Store Bakeries Offer Opportunities for Sweet Success

In-store bakery performance is on the rise, with a whopping 95% of shoppers eating a bakery item at least occasionally and 63% doing so weekly, according to a new FMI report. The report, which explored …