At the recent Summer Fancy Food Show (SFFS) in NYC, protein candy, international convenience, and beverage innovations were among key trends. Learn about the cutting-edge brands supporting the future of food.
Beverage giants appear to be losing their buzz. Investors are signaling deeper concerns despite steady profits. As GLP-1s and shifting health sentiments rise, the sector’s long-term resilience may be entering a new taste test.
A new bipartisan bill approved by the Senate Ag Committee aims to expand access to plant-based milk in schools, offering relief to millions of lactose-intolerant students. If passed, it would require schools to provide non-dairy alternatives to students when requested by a parent, no doctor’s note needed.
Minimum wage hikes took effect starting today across the U.S., leaving restaurants and grocers bracing for ripple effects. Business leaders warn of closures, while advocates say fair pay is overdue in a shifting labor landscape.
The penny’s swan song – likely to occur next year – may save millions, but it won’t shake 99-cent psychology in retail pricing.
Over the past few weeks, CPG giants have pledged their support in removing select artificial food dyes in an apparent bid to align their practices with the U.S. Department of Health and Human Services and …
Sour is trending, chocolate is complicated, and regional quirks abound: Kellanova’s new data reveals how generational tastes shape road-trip snacking – and what that means for category innovation. Nostalgia, “swalty,” and convenience drive the ride.
Legacy CPGs are losing consumer relevance to agile upstarts – but AI, innovation, and a shift to “disruptive optimism” offer hope. EY’s latest report calls on brands to earn loyalty daily or drift into obscurity.
Once rooted in Filipino comfort food, ube is now infusing menus and retail shelves with color and cultural depth. F&B leaders are embracing it as both a flavor trend and storytelling vehicle.
Smucker stock has plunged to decade-lows after a bruising earnings miss and nearly $2B in impairment charges tied to its Hostess buy. With profits set to drop again, investors are questioning the company’s strategy.
Legacy chains like Chick-fil-A are seeing customer satisfaction scores hold even as growth slows, opening doors for challenger QSRs. Meanwhile, full-service dining has largely stumbled amid rising prices.
Food and beverage businesses have begun to feel the impact of tariffs imposed by President Donald Trump. Some have absorbed the blow. Others were left staggering. When the U.S. raised steel and aluminum tariffs to …
Antioxidants can help reduce inflammation and ward off chronic disease, but they barely scratch the surface of what blueberries have to offer. Here’s why dentists, doctors, and dietitians want consumers to eat more of them.
Amazon is doubling down on Prime Day, stretching it to four days in a bid to woo deal-hungry Gen Z and millennial shoppers. But with cart abandonment rising, will lessened urgency hurt results? Industry opinions vary.
The Cannes Lions 2025 event crowned campaigns that blurred the lines between storytelling and shopping, proving that creativity at the point of sale is now imperative. From sonic branding to shoppable receipts, food marketing has gone full-experiential.
Walmart is dominating the grocery sector with unmatched pricing, delivery speed, and scale – and its lead is widening. As rivals chase value-conscious consumers, Walmart is already monetizing convenience.
The restaurant industry’s mental health crisis is finally in the spotlight, and Chef Chris Aquilino is leading the charge for change. Through advocacy, he’s helping kitchens shift from burnout to balance, one step at a time.
Baby Boomers offer restaurants a loyal customer who tends to be more resilient compared to younger cohorts. Contrary to popular belief, data suggests that this cohort is excited by innovative dishes, particularly those that invoke nostalgia, comfort, or function.
At the 2025 Digital Food and Beverage show, industry leaders tackled topics like agility, as well as Gen Z’s love for raw, creator-led content. The takeaway? Adapt fast – or risk becoming a relic in the digital age.
Consumers are ditching brand loyalty in favor of value, leaving food businesses scrambling to win repeat visits. Upside’s latest report reveals that personalized incentives – not traditional marketing – are the key to turning uncommitted customers into habitual buyers.
Viral social media trends can often translate to real-time impacts for brands – and TikTok’s algorithmic pull is particularly strong.
Plant-based heavy cream alternatives are on the rise as food scientists develop more realistic, whip-ready options using oats, legumes, and oils. Chef Jason Wrobel of Switch4Good shared his take regarding the latest innovations and the science behind replicating the taste and texture of traditional heavy whipping cream.
Energy drinks hit turbulence in 2024, with Celsius and Monster both facing unexpected sales slowdowns. While stock prices have rebounded, lingering consumer uncertainty raises questions about the sector’s long-term prospects.
Sauces are no longer just a sidekick – they’re driving one of 2025’s biggest food trends, blending bold flavors with convenience and versatility. Food businesses that embrace this shift can captivate consumers and boost sales, according to both chefs and CEOs.
Retailers are bracing for a summer cargo surge, but tariffs and cautious consumer spending may temper volume. With air freight disrupting traditional shipping channels, supply chains are scrambling to adapt before the holiday rush hits full speed.
Once dismissed as an oxymoron, healthier ice cream is now a booming category. From high-protein formulas to cutting-edge fat replacers, brands are rethinking indulgence without sacrificing texture.
McDonald’s is bringing back its Snack Wrap after a nine-year hiatus, tapping into the booming demand for portable, boneless chicken options. With major chains embracing the wrap resurgence, savvy restaurant operators will leverage the trend for easy, profitable menu innovation.
Peach-enhanced menu items are growing in popularity, now on 19.8% of foodservice menus, according to one report. The fruit has found its stride in beverage innovation, with legacy brands experimenting with the flavor.
Despite rising costs, 2025 is shaping up to be a fairly strong year for many restaurant chains, with top players like Cava and Chick-fil-A thriving by mastering efficiency, marketing, and customer experience. The smartest brands are pricing strategically and leveraging technology to drive success.
As retail shelves continue to overflow with healthier-for-you snacks, KIND has launched new branding, with a new packaging initiative looming. One KIND executive told FI the brand aims to evolve to meet consumers’ growing demands for sustainability and health-claims such as “high-protein.”
Despite wage gains, food inflation continues to outpace earnings, leaving consumers increasingly anxious about grocery costs. Meanwhile, new tariffs threaten to disrupt the food industry, with stakeholders bracing for volatile pricing and potential shifts in shopper loyalty.
At the 2025 National Restaurant Association Show, plant-based innovation moved beyond burgers and nuggets. Mushrooms, mycelium, and globally inspired bites took center stage, offering foodservice operators bold, flexitarian-friendly options.
Roark Capital has built a restaurant empire rivaling McDonald’s in system-wide sales, yet questions linger over its investment strategy. With limited financial transparency and stalled IPOs, has Roark’s aggressive approach truly paid off for investors?
Amazon is reportedly developing humanoid robots to streamline delivery operations, testing them in a “humanoid park” obstacle course. Experts remain skeptical, citing previous automation failures and questioning whether the hype will ever translate into real-world efficiency.
Meat is reclaiming its spot on consumers’ plates as the benefits of protein-heavy diets are noted on social media. With fresh meat sales projected to surpass $137 billion this year, the industry is sizzling.
Investor enthusiasm for food brands is strong, but securing capital has never been more challenging. Amid market volatility and heightened scrutiny, only the most strategic and well-prepared companies will land the funding needed to thrive.
