The Age of Discontent: Gen Z is Frustrated At Work
Gen Z workers reported being less engaged with their jobs than all workers (81% versus 88%) and continue to drive the “quiet quitting” trend according to new research.
Focus Archive
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BellRing, Simply Good Brands Illustrate Boundless Opportunities Within ‘Active Nutrition’ Category
Active nutrition brands BellRing and Simply Good Foods are thriving after acquisitions, providing a roadmap to success for other brands, too.
Cybersecurity in Food Manufacturing: Ransomware Threats
1 Year Later: Bud Light Still Suffering Backlash Effects
Since April 2023, Bud Light sales have dipped significantly. Wholesalers argue, however, that beer sales are down for most brands, and they expect Bud Light sales to recover. Not all experts are convinced.
Tapping Out: 2024 is Mocktail Time for Gen Z
“Gen Z is tapped in, and they see the negative impact alcohol can have on their lives,” said Michelle Houston, founder of the To Be Honest Beverage Company.
Certified Organic Products Break U.S. Sales Record in 2023
U.S. dollar sales for organic products approached $70 billion in 2023, marking a 3.4% increase YoY and setting a record for the sector.
Breaking the Ice: The Chill, Crunch, and Pleasure of Freeze-Dried Candy
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.
Walmart Eyes Guatemala, Costa Rica
Central America’s burgeoning population is proving an attractive target for Walmart, which announced its plans to invest $1.3 billion in Guatemala and Costa Rica in the next five years. Cristina Ronski, who heads up the …
Fast-Food Chains Racing to the Bottom to Attract Inflation-Weary Consumers
All of a sudden, $5 value meals are everywhere, from fast-food chains to major retailers. Industry insiders say the deals are simply a short-term solution, however.
Drinks Catering to Gen Z Steal the Show in Chicago
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.
Seafood Restaurant Outlook: Lessons Learned from Red Lobster’s Demise
What can seafood restaurant operators learn from the demise of Red Lobster? Andy Diamond, president of seafood franchise Angry Crab Shack, recently noted how operators can stay ahead of volatile market pricing to deliver value.
Falling Stars: Inflation Cuts Into Retailers’ Ratings
The most recent rising trend in retail is lowering one’s expectations of retail. This year, clothing companies tended to fall the worst, followed closely by QSRs, big box stores, and grocers, in that order.
COLUMN: Is There a New Vanguard of Plant-Based Companies?
It’s no secret that the plant-based sector has seen its fair share of turbulence the past few years, but some products on display at the 2024 National Restaurant Association Show may buck these current trends.
Three Key Trends from NRA 2024
The food-away-from home industry gathered in Chicago between May 18 and May 21 for the 2024 National Restaurant Association Show (NRA 2024).
Bold BBQ Sauce Flavors Winning Over Consumers
Barbecue sauce is ubiquitous in retail and many brands want in on the party. The battle for the barbecue-sauce dollar has inspired brands to get creative, often taking spiciness to the next level.
Consumers Have Forced the Value Wars
Food prices are up; consumer confidence is down. Many QSRs and retail outlets reported losses in the last quarter. The Value Wars are here.
Anti-Diet Movement: Marketing Ploy or Healthier Relationship with Food?
The so-called “anti-diet” movement aims to move people away from an obsession with weight loss and toward a healthier relationship with food.
Cooking Up a Storm: Gen Alpha Kids Have Become Tiny Tastemakers
Don’t look now, but Gen Alpha’s influence in the food industry is rising due to its increasing interest in cooking.
Walmart Earnings Seem Optimistic for The Food Industry. Its Strategy Might Not Be
Retail giant Walmart is hardly moving like a lumbering incumbent, but rather at a pace more like that of a startup. That seems a terrifying prospect for the rest of the industry, said FI’s resident stock analyst.
Key Takeaways from The NGA Show 2024: Improving Shopper Experience
Shopper experience in the physical store is often what truly differentiates the independent grocer from brick-and-mortar chain stores and online e-commerce competitors like Amazon. The right mix of products, priced right, offered in the right place, and services delivered by welcoming staff in a pleasant environment are essential to building sales and customer loyalty.
In Today’s Market, What Defines Value?
Many consumers feel they can’t win on cost alone – they also need an experience, or at least a decent reason to visit a brick-and-mortar store.
To Many Americans, Eating Fast Food is Now a Luxury
According to a new survey from Lending Tree, a staggering 80% of consumers now consider fast food a luxury because it’s so expensive.
Behold, ‘Kitchen Table Travelers’: Ajvar Is Spreading
Ajvar is a Yugoslavian relish that became popular after World War II. Made primarily from sweet bell peppers and eggplants, ajvar can be sweet (traditional), piquant (common), or scorching hot. Ajvar can be spread on bread or enjoyed as a side dish due to its thicker and more viscous texture.
Ask an Athlete: Building Strength with Plant-Based Protein
Olympic cyclist Dotsie Bausch wants to set the record straight: Building strength with plant-based protein is a very accessible goal. Consuming plenty of vegetables, legumes, nuts, seeds, and grains is sufficient — the key is eating enough to fuel the body.
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Four Key Themes from the 2024 BMO Farm to Market Conference
At the 2024 BMO Farm to Market Conference, a few key themes emerged for the food, beverage, and agriculture sectors.
Sweet Sustainability: How 3D-printed Cookies Are Made From Waste
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.
Opinion: Automation Serving up Invaluable Efficiency for Restaurants
Restaurant automation reduces service time, increases consistency, and eliminates labor from the restaurants that use it.
Sweetgreen Positions New Steak Offering as Sustainable, Rooted in Regenerative Grazing Practices
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?
Choc Full of Benefits: Functional Chocolate Has Arrived
Functional chocolate is becoming a staple of health-conscious diets. Manufacturing the healthier-for-you chocolate often requires much trial and error, however.
Gen Z’s ‘Little Treat Culture’ Especially Apparent in Coffee Category
Young adults are turning to drinks like cold brews and ube lattes as they seek self-care while partaking in “little treat culture.”
Weather and War are Threatening Wheat Supplies
Soggy fields in western Europe and drought in Australia, Ukraine and Russia, coupled with Russia’s continued war on Ukraine, are curbing wheat production and shrinking global stocks to their lowest level in decades.
Protein and Smaller Portions: Weight-loss Drugs Redefining Consumer Food Demands
New research, conducted by food innovation firm Mattson, revealed that GLP-1 users have reported specific food preferences, including more protein and smaller portions.
Food Meets Fashion in NYC
On Thursday, May 16, The Food Institute is taking over the headquarters of Hugo Boss in downtown Manhattan to discuss food, finance, and fashion.
C-Stores Draw Market Share From Grocery, Retail
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.
The Next Big Thing in CPG? Shelf-Stable Products
With grocery refrigeration space tight, manufacturers are looking at producing shelf-stable products to cut waste and improve profits.
States Are Banning Cultivated Meat; Do Consumers Want Novel Proteins?
Novel proteins including cultivated meat, mycelium, and dairy bioidenticals are advancing further into the market, and some state governments are pushing back. A new survey by McKinsey & Company explores how consumers perceive these ingredients—and their willingness to trial them.