While industry experts note that yogurt remains popular due to its ties to gut health trends, they emphasize the need for innovation in portable, health-focused products for brands to stay competitive amid shifting consumer preferences.
Delta’s latest partnership with Shake Shack has been met with excitement; however, is it enough to shake the airline’s negative in-flight meal image?
New research suggests higher levels of omega-3 and omega-6 fatty acids may reduce the risk of developing several cancers. While omega fatty acids provide health benefits, experts recommend focusing on whole food sources over supplements.
With the world’s population expected to reach nearly 10 billion by 2050, manufacturers are looking for unique solutions to satisfy the growing consumer base’s nutrient-dense needs. Can precision fermentation be the key?
Beer trends in 2025 include accelerated interest in saccharine brews as well as better-for-you beverages, according to a recent report. The Food Institute takes a look at some of the forces motivating these shifts.
Dr. Tsipi Shoham, a cancer researcher turned CEO, believes “quantum farming” – an innovative, AI-driven agriculture method – could improve public health. She also feels she has found the answer to indoor farming’s short-comings.
Taco Bell has achieved 11 consecutive quarters of growth. The keys, experts note, include targeted digital marketing, limited-time offers, and innovative menu updates that resonate with young consumers and drive repeat visits.
F&B brands are tapping into nostalgia by reintroducing iconic products from the past, like Twinkles cereal from the 1960s. By offering these LTOs, brands appeal to consumers’ emotional connection to products, resonating across generations.
The trend of “kidult” marketing features brands like McDonald’s and Taco Bell creating nostalgic experiences tailored for adults. Brands are tapping into nostalgia to appeal to millennials and Gen Z.
At a recent Hugo Boss event, The Food Institute’s Brian Choi and Jump Rope Innovation’s Robyn Carter discussed effective modern leadership and the state of the food industry today.
Beth Jarocki, chief customer officer at KIND Snacks, said modern shoppers are as focused as ever on consuming more protein, less sugar, and bolder, spicier flavors.
Piper Sandler’s “Taking Stock With Teens” survey reveals that Gen Z favors Chick-fil-A, Monster, and Goldfish, respectively. More than anything, brands that prioritize convenience and energy remain the top choices.
AI is revolutionizing the consumer journey for CPG brands. Yet, while AI enhances predictive insights, concerns about data privacy and the balance between automation and human connection remain key considerations for brands, according to industry insiders.
The global edible insect market is slated to grow by $11.42 billion from 2024-28, with the growing food shortage as a contributing factor, as well as the high nutrient density and low rearing cost of insects. However, insects are often perceived as “unhygienic” in many cultures.
Economists warn of a potential recession in 2025. As a result, food and beverage companies must focus on innovation and sustainability as they navigate economic challenges and interest rate cuts.
Private label represents roughly 19% of the market. It offers brands and retailers an opportunity to deliver on price, taste, and quality.
A new report from Placer.ai highlights that grocery stores offering in-store healthcare services are seeing increased foot traffic, particularly from higher-income customers. Wellness offerings not only boost store visits but also enhance customer loyalty.
Innovation was rife at this year’s Plant Based World Expo; on display were breakout processes to better deliver on taste, texture, and even price.
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.
The first half of 2024 featured a cold start for the domestic movie industry. Now, theaters across America are as focused as ever on making a “premium push” regarding their food and beverage offerings.
Florida’s shift from citrus groves to pongamia plantations is a move towards sustainability and resilience, offering new economic opportunities with biofuel and plant-based proteins.
Restaurants can have a drive-up process even if they don’t have a traditional drive-thru setup.
Buc-ee’s has redefined the c-store by boasting the cleanest restrooms, a wide array of private-label goods, music, foodservice, and more.
CPG manufacturing platform Keychain has appointed Mitchell Madoff to Head of Retail Partnerships. The Foxtrot transplant and former Head of Whole Foods Private Label brings with him an extensive background in CPG and private label spanning over two decades.
“The digital element presents an expanded shopper/marketer revenue stream for the company,” Zakowicz said.
Milk alternatives continue to hold the largest share of the plant-based category as innovations intrigue a broader group of consumers. But inflation remains a challenge and some varieties are facing more scrutiny from consumers.
The performance of dollar store stocks suggested investors believed Walmart’s best days were behind it. They were wrong.
The promotion, which started in mid-May, saw visits on Monday, May 27 increase nearly 56% compared to the average number of Monday visitors from the four months prior.
The innovation is a key part of its commitment to eliminate or reduce plastics in packaging while scaling reusable and refillable systems.
When scanning a candy store in 2024, customers will notice a developing trend: freeze-dried products, apparently, are the coolest. Candies like Skittles and Jolly Ranchers can now be found in freeze-dried variations.
The event’s exhibitors focused on foods, drinks, and equipment designed to help foodservice operators create unique taste experiences. Beyond offering crave-worthy fusion dishes and fun iced beverages, exhibitors offered a wide array of vending machines on the show floor.
Researchers have created a way to make 3D-printed food, including cookies, out of plastic waste. It could be the answer to multiple global issues.
Sweetgreen is leveraging regenerative agriculture to position its new grass-fed steak offering as climate-friendly. Can expanding these agricultural practices offset beef’s massive carbon footprint?
Young adults are turning to drinks like cold brews and ube lattes as they seek self-care while partaking in “little treat culture.”
On Thursday, May 16, The Food Institute is taking over the headquarters of Hugo Boss in downtown Manhattan to discuss food, finance, and fashion.
Casey’s and Maverik are highlighting breakfast while Buc-ee’s and Rutter’s are leveraging increased square footage and store footprints to drive sales and steal market share away from grocers and retailers.
