When consumers start tightening their wallets due to economic conditions, they start choosing between price and convenience. And in the case of major retailers, it becomes a struggle to decide where to concentrate efforts. “Companies …
According to Circana Group and reported by The Wall Street Journal, nearly half of American consumers snack three times or more every day, a figure up 8% in the past two years. Last year, U.S. snack sales soared to over $180 billion, up 11% from the previous year.
Robotics, machine learning, and data analytics helped optimize the Amazon delivery process in recent months. Now, the e-commerce giant’s model could be a standard other retailers look to emulate. Amazon managed to speed its deliveries …
There are many notable jerky and meat snack companies out there and most are thriving as the snackification of America continues apace. Jerky in any form has been a staple snack since navigators used sextets to sail the seven seas and discover more jerky, as John Smith is purported to have in the early 1600s when he marked a map of Virginia and wrote, “as drie as their jerkin beefe in the West Indies.”
Grocers looking to stand out can tap into two trends: the demand for healthy foods and growing interest in cooking at home.
VR technology can help grocers optimize planograms and get a better understanding of how shoppers browse their aisles.
Input costs are up, prices are falling, volumes are down. It’s an unprecedented environment.
This is fastly becoming the year of functional confectionery and “super sour” candy. Manufacturers are taking note in an era in which consumers are receptive to brief indulgences.
The Food Institute spoke with two dietitians to outline some of the healthiest alt-meat products available today and break down best practices for reading nutrition labels.
The zucchiolo, a cross between a cucumber and a zucchini, is the hottest new vegetable in Europe. Is a North American invasion of the zucchiolo next?
Inflation is lingering like an in-law overstaying their welcome. As a result, consumers are demanding deals as they make vacation plans for summer 2023. Judging by recent research, consumers plan to hit the road in …
Why is Beyond Meat struggling? What will last in the plant-based category, and will it ever grow again? And what can other founders learn from this classic case of irrational exuberance? The answers may still surprise you.
How important is salmon to the seafood case? 210 Analytics principal Anne-Marie Roerink answered that question via an interesting analogy in an e-mail to The Food Institute: “salmon has become the ground beef of the …
The number of U.S. food halls is expected to increase by as much as 45% in the coming years, and the facilities offer chefs a valuable opportunity to test new restaurant concepts.
Gen Z consumers in Latin America are evolving rapidly and reshaping the market. And that fact has created a few challenges – as well as opportunities – for companies like those in the food sector. …
A diet may help you lose weight quickly, but that doesn’t necessarily mean it’s a healthy choice. To help people parse through the wealth of information (and misinformation) available today, the American Heart Association (AHA) …
The C-store landscape has changed drastically over the last several years, but the transformation is far from over.
When it comes to seafood, shrimp is, well, no shrimp. While other seafood prices have been on the upswing since the pandemic era, shrimp prices have remained affordable and stable, providing value opportunities for savvy …
The global carbonated soft drink market size is expected to grow at a modest CAGR of 4.7% through 2028, and industry experts say consumers demand more creative products like craft sodas.
Alternative milks remain the darling of plant-based growth. Record high dairy inflation and a deluge of new alternatives, however, are putting the brakes on product movement.
The soup and shake diet has grabbed headlines recently, but some medical experts fear its drastic requirements send a bad message.
Restaurants are picking up the pace regarding innovation for their offerings. After an era of low-contact transactions due to coronavirus fears, an increasing number of consumers prefer the tech-based service restaurants are now offering. The …
Business owners must keep their fingers on the pulse to forecast whether the cash in the business is sufficient to maintain operations and overcome the volatile market conditions.
As Congress considers a ban on the social media platform TikTok due to questions about the privacy of data, online safety concerns and connections with the Chinese Communist Party, many individuals and businesses alike are …
Many grocers operate with small, tight teams that are experts at their jobs — but this can leave the company shorthanded when a major project or expansion pops up.
With the ever-increasing amount of shopping options – from local grocers to whole and organic nutrition vendors and widespread grocery chains – growing customer loyalty is more important than ever for those in the retail …
Omnichannel grocery is here to stay, and while operating in multiple channels can increase profits, it can also increase challenges.
Subway is still up for sale, but just who is capable of buying one of the largest restaurant systems in the U.S.?
The process of upcycling food – finding new, higher-value uses for items that would otherwise go to waste – appears to boast untapped potential for businesses these days.
Gen Z says their veganism not a phase. In fact, 72% of Gen Z vegans plan to stay that way for at least the next five years, according to a new survey.
Type 2 diabetes continues to be diagnosed at a staggering rate, even though it’s often preventable—so what, exactly, is going on?
There’s a reason Zane Adams’ brand dove all-in on nutrient-dense drinks: functional beverages are gathering steam in 2023.
“Snacking is still a lifestyle in the U.S., fueled by the younger generation,” Wyatt began. “We’re in an unprecedented situation as price hikes in this category are outpacing other food/bev categories.”
Matthew Morfin and Delta Keller say the last week of the month is always the hardest for feeding their family. “Usually, our benefits last until the third week of the month and by then, it …
Restaurant owners are scrambling to improve their bottom lines amid pandemic hangover, inflation, and labor challenges—especially in the quick service sector.
