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.
Focus Archive
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Report: Assessing the Post-Pandemic Alcohol Landscape
Consumers are embracing ready-to-drink (RTD) cocktails and drinking at home at a significant rate, according to a new Circana report on alcohol. “The pandemic has been a huge influence on the beverage industry. People got …
Analysis: Why the ‘MIND Diet’ is Gaining Momentum
According to a new study, the so-called MIND Diet could help reduce certain health risks, including dementia.
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 …
Major Cultivated Meat Innovation Unveiled
The cultivated meat category may have just become considerably more viable. Consider: Foodtech innovator Ever After Foods has launched a bioreactor platform that it said increases the pace of production 700% compared with other cultivated …
Airline Food Reaches New Heights
Airlines are revamping their menus, as business travel is coming back and increasingly blurring with leisure travel, in a trend some call “Lisness.”
Latin, Asian Food Innovation on Display at COEX Event
TAMPA, Florida – A record number of chain restaurant operators, on-premise providers, foodservice manufacturers and others attended the COEX event on March 5-7. Among the food industry event’s highlights: Jack Li and Megan Lynberg of …
Despite Challenges, St. Patrick’s Day Celebrations are Back
As the pandemic wanes, the National Restaurant Federation says 61% of consumers expect to celebrate St. Patrick’s Day, spending an average of about $44.
Stocking Sustainable Brands is Key to Preventing Trade Downs
The importance of offering sustainable products is hard to overstate — seven out of 10 consumers find sustainability more important today than they did two years ago, and more than half consider it “very important” according to Glow’s 2023 US Brand Sustainability Benchmark Report.
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.
Avocado Volumes Rebound in First Weeks of 2023
Volumes of Hass avocados in the U.S. were up 16.5% year-to-date as of Feb. 19, according to the Hass Avocado Board.
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.
In the Age of Self-Checkout, Great Employees Can Offer Standout Experiences
Convenience is an important aspect of the modern retail landscape, from self-checkout lines to completely cashier-free stores, but frontline associates can still define the experience — particularly in grocery.
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
Subway, Oasis Parks, and Electric Vehicles
As the estimated $8 billion brand is reportedly being courted by private equity firms for purchase, its recent partnership with GenZ EV Solutions begs the question, is this a good idea? Can Subway build enough of a critical mass of oases to make this endeavor worthwhile? Are there enough EV drivers to support such a project?
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.”
Report: Latest Fast-Food Innovation Paced by Taco Bell
At 2023’s outset, several restaurant chains have been innovating their dine-in experience to stay relevant and competitive; some with great success. A recent report by Placer.ai noted that some chains are making waves with consumers …
Is AI the Future of Grocery Customer Service?
AI is the future of food retail. A recent study found that the global AI-in-retail market was worth $8.4 billion in 2022 and will jump to nearly $46 billion by 2032.
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.
America’s Top 5 Grocery Loyalty Programs in 2023
As food prices continue to rise in these economically uncertain times, value is at the forefront of many consumers’ minds and grocery loyalty programs are more important than ever. But which grocery loyalty programs do consumers value most?
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.
Texas Roadhouse: A Blueprint for Success
Texas Roadhouse is defying the odds and welcoming more guests than ever, even as other establishments have been forced to scale back.
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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.
Resurgence of Avian Influenza Predicted in Spring
The USDA predicted a resurgence of avian influenza in spring as wild birds begin their semiannual migration.
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.
Report: Less Than Half of Consumers Grocery Shop In-Store
Walking into a grocery store used to be how most people bought groceries, but now only 44% of consumers do most of their shopping on premises.
C-stores Innovating Foodservice Offerings
Convenience-store operators are embracing creativity. According to the National Association of Convenience Stores, 70% of C-store leaders say innovating foodservice offerings is a top priority. C-store customers seem ready for the innovation as well. …
How Omnichannel Experiences Build Loyalty
Providing a seamless experience is more than one great transaction—it’s using omnichannel opportunities to meet shoppers wherever they are.
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.
Poll: Consumer Optimism Plummeting
Optimism grew around the world last year as the pandemic receded and economies improved, an Ipsos poll of 24,000 global citizens indicated, but that consumer optimism faded as 2023 dawned. Many of those queried expressed …
Fast Food Tech Evolves
The biggest names in global fast food are adjusting to the new market realities by innovating with cutting-edge technology.
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 …
Another City Bans Junk Food at Supermarket Checkout
Perris, California has become the second U.S. city to ban junk food at supermarket checkouts, replacing sugary snacks with healthier alternatives.