The explosive growth of ride-hailing services disrupted the age-old taxi industry. Now, the drivers at Uber, Lyft and similar companies could disrupt another age-old concept: collective bargaining. Low-wage workers, including those working for fast-food chains …
Grocery giant Carrefour is shifting its focus from growth to profitability – and other companies may want to follow suit, according to industry executives.
A new report suggests healthful ingredients, indulgent dishes, and exotic international cuisine could dominate menus in the months ahead. Cozymeal’s 23 Food Trends for 2023 report made it clear that products catering to the health …
The Food Institute spoke with Rob Dongoski, Agribusiness Leader at EY, about the future of alternative proteins and whether consumers have moved on.
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 …
According to a new study, the so-called MIND Diet could help reduce certain health risks, including dementia.
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 …
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 …
Airlines are revamping their menus, as business travel is coming back and increasingly blurring with leisure travel, in a trend some call “Lisness.”
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 …
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.
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.
Unilever’s new Future Menu Trends report noted several tips intended to provide tangible solutions for food operators.
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.
Natural Products Expo West 2023 put plant-based innovation on display. Here’s a look at the trends that were most apparent.
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.
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 …
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 the food industry is coming into focus as artificial intelligence (AI) grows increasingly popular.
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.”
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 …
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.
Economic pressure continues to put a squeeze on consumers across all income tiers, leaving them vulnerable to further downturns in the year ahead.
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?
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 is defying the odds and welcoming more guests than ever, even as other establishments have been forced to scale back.
Cyberattacks at food companies have sounded alarms throughout the industry, leaving many businesses wondering when they will be attacked.
The USDA predicted a resurgence of avian influenza in spring as wild birds begin their semiannual migration.
2022 was a fantastic year for larger food manufacturers, and there’s one clear reason why: the majors have been able to stress pricing.
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.
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. …
Providing a seamless experience is more than one great transaction—it’s using omnichannel opportunities to meet shoppers wherever they are.
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?
Bioprotection prevents yeast and mold from growing, extending the shelf life of fermented foods and the manufacturer’s bottom line.
