“In the sea of nearly identical programs, grocers are racing to keep up by adding perks such as free delivery or bigger buy-one-get-one savings,” Upside’s Thomas Weinandy said in a blog post.
People eat cheese for all sorts of reasons; this year, however, taste and health were the primary ones as 33% of consumers around the world considered it a necessary staple in their diets.
Sweet baked goods are a hotspot for indulgence-happy consumers, making convenient, sharable treats like cookies a prime target for plant-based innovation.
Mochi donuts are a mix between American-style donuts and Japanese mochi and originated in Hawaii. Mochi donuts are typically circular, like an American donut, but are pieced together with eight small balls that can be pulled apart and come in many different flavors.
In terms of the beverage industry overall, this is a very smart play for McDonald’s and other brands will follow.
What key topics will drive plant-based evolution in the year ahead? The Food Institute spoke with several industry analysts and thought leaders to outline major trends to watch in 2024 — and beyond.
Texas Roadhouse has built itself into one of the two best operators in casual dining, and one of the best operators in its entire industry.
“Grocers now have more technology at their disposal than ever before, and effectively leveraging this data to drive in-store performance has become increasingly difficult,” Boyle said.
Airing on three platforms (YouTube, Roku, and the pocket-laden TikTok) and also playing in stores, Add to Heart is nothing if not a bold step into the media-laden retail environment increasingly influenced by in-store retail media networks.
Marissa Jarratt, 7-Eleven chief marketing & sustainability officer, explains the company’s ascent amid a digital revolution.
“Today’s warehouses often have the three D’s – they are dull, dusty, and dangerous…automation and simulation environments can support operators in performing their jobs more efficiently and in safer work environments.”
Plant-based restaurants are experiencing a shakeout as operators recalibrate their menus to address economic challenges. FI checked in with T.K. Pillan, CEO of Veggie Grill, to explore how the vegan QSR is streamlining its offerings to meet evolving consumer demands.
There is no new normal and innovation will continue to advance at lightning speed.
Among the plant-based options highlighted at a recent PLMA event were convenient, handheld snacks such as porkless carnitas and alternative chicken fries.
According to the 2022 Internet Crime Report by the FBI’s Internet Crime Complaint Center, the potential total loss from cybercrime in the U.S. increased from $6.9 billion in 2021 to more than $10.2 billion a year later. Current projections suggest that the cybercrime problem will only worsen.
Innovation was on the menu at the 2023 IFMA Presidents Conference – including new technology, emerging international flavors, and more.
Eli Lilly’s Zepbound, recently approved by the FDA, is the most potent weight-loss drug yet. Could it impact the food industry? At least one expert says ‘yes.’
LSEG analysts estimated Amazon’s advertising business will increase nearly $3 billion over last year’s fourth quarter to $14.2 billion as a result, Reuters reported.
Like session beers, Guiver said many ciders feature a higher ABV than what many people are used to (or remember!). “We’re seeing more ciders with ABVs of 7% or more as customer trends change,” she added, “and cider is walking this line of tradition as well as approachability and innovation.”
If you have a difficult time starting your day unless you’ve had your morning cup (or three) of coffee, you’re not alone. Roughly 90 percent of Americans consume caffeine regularly, according to the United Brain …
The contemporary C-store is not just a place of commerce and connection, but community and expanded food/bev services. No Loitering signs are giving way to invitations to pull up, sit down, and stay a while.
Generative AI burst onto the scene this year as programs like ChatGPT, Bard, and Midjourney demonstrated the vast potential of this emerging technology. Many experts predict that generative AI will soon transform how businesses operate, making right now the perfect time to get ahead of the competition.
Sometimes fans get the best of their preferred brands and flavors by creating demand for a once-unthinkable product or simply demanding the return of favorite LTOs.
The Food Institute was on the scene at the 2023 Plant Based World Expo taking in the sights, sounds, and most importantly—tastes—while chatting with exhibitors about their offerings. Here are the top trends we spotted:
The American apple harvest could reach 250 million bushels this year, a 1.5% increase from 2022. Branded apple varieties account for 15% to 20% of apple sales.
Curiosity is the number one reason consumers try plant-based foods, but what will keep them coming back for more? At the Plant Based World Expo in New York City last week, Steve Markenson, VP of Research & Insights at The Food Industry Association, addressed this essential question.
Plant-based creamer has ascended to become the third largest plant-based category – as new product releases have highlighted.
It’s the influencers’ world and we’re just living in it. Here’s how to avoid the next Fyre Festival with your brand.
The global precision fermentation market is predicted to grow at a compound annual rate (CAGR) of 40.5% between 2022 – 2031. The dairy sub-segment is expected to dominate, while increasing consumer preference for plant-based meat is anticipated to fuel growth over the long-term.
The plant-based category is humming with natural sweetener innovation as artificial alternatives face mounting scrutiny from both consumers and government regulators.
Average unit volume (AUV) speaks to a chain’s operational efficiency and overall success, indicating the average annual sales that a brand earns per restaurant—a reflection of how consumers feel about the brand itself. These are the top five highest-grossing fast-food chains in the U.S. by AUV.
Food tech startups are developing new techniques to transform microalgae into “ghost protein,” a powerful alternative protein source with an undetectable, completely neutral flavor.
For 16 harrowing months at the height of the Covid pandemic, Dr. Morgaine Gaye lost her sense of taste and smell. The experience, she said, “was mind-blowing.” Turns out, you talk an awful lot about …
Amy Chen, CEO for UPSIDE Foods, feels the company’s process for cultivating meat could have not only a major impact on food production, but also on the environment.
Brazilian coffee research organization Instituto Agronomico de Campinas (IAC) has entered a decisive stage in its two-decade project to develop naturally decaffeinated coffee varieties by crossing different plants that have very low caffeine content.
Tasty enjoys over 1 billion cross-platform views each month and is widely regarded as the most robust and user-generated food community and platform on the internet. That the big cheese of big apps and data is involved with AI recommending food choices and providing budget and grocery tips should not surprise anyone.
