Global flavors dominated the 2026 Summer Fancy Food Show, highlighting how cross-cultural influence and convenience-driven innovation are reshaping the specialty food landscape. After reviewing more than 2,000 products, The Food Institute identified five standout items signaling where the category is headed next.
Food retail is undergoing a fundamental transformation, and few people have a better vantage point than the SupermarketGuru Phil Lempert.
Gen Z is driving a new wave of viral budget cooking trends, turning cheap meals and grocery hacks into mainstream consumer behavior. As food inflation continues to shape spending habits, social media platforms like TikTok and Instagram are accelerating the shift toward value driven eating and redefining how affordability influences food choices.
Foodservice leaders are facing shifting consumer priorities, pricing pressures, and changing spending patterns. At the 2026 National Restaurant Association Show, The Culinary Edge’s Graham Humphreys shares insights on the trends driving industry decision-making.
In this clip from a Food for Thought Leadership, registered dietitian Marie Molde discusses how 2026 could be the year of fiber.
As drone delivery gains momentum across the food industry, restaurants and retailers are weighing whether the technology can deliver a scalable competitive advantage in last-mile fulfillment.
Chris Campbell, George Hajjar, and Anna Kinder examine how consumers are adapting to mounting economic pressure, rising gas prices and shifting travel behaviors in 2026.
Get an inside look at the trends shaping foodservice and CPG at the 2026 National Restaurant Association Show, from emerging beverage concepts to the strategies top brands are using to stay ahead of shifting consumer demand.
Mathieu Brisson of Prestige Maple Products shares how maple sugar and maple syrup are having a moment, recorded live at SIAL Canada 2026.
Colorectal cancer is now the third most diagnosed cancer in the U.S. This FI Spotlight examines rising incidence, the role of ultra processed foods, and how industry and consumers can respond.
Julie Chapon shares the origin story of Yuka, which began as a personal mission to decode confusing food labels.
Celebrity-backed brands are accelerating across CPG, signaling a shift in how companies approach growth and market entry. This episode examines the drivers behind the trend and the strategic value these partnerships can deliver.
Fransmart CEO Dan Rowe lays out the restaurant labor market, and challenges operators to view it not as a cost but as a strategic investment.
New York Times columnist Eric Kim explores how food media gatekeeping shaped American palates and why rising interest in global cuisines is transforming consumer preferences across the food industry.
Korn Ferry’s Sharon Aho, Senior Managing Director at Korn Ferry, discuses workforce strategy and talent excellence for F&B companies.
Shannon Hodock of Acosta Group outlines how CPG brands and retailers can win on the digital shelf, leveraging AI, shopper insights, and strategic execution in a fast-evolving retail landscape.
Food Institute CEO Brian Choi and Shopline Co-President Chris Yang explore how CPG brands can scale e-commerce in 2026, from AI and subscriptions to customer acquisition.
More than 3,000 brands and 86,000 attendees converged at Expo West, the food industry’s largest stage for innovation in natural and organic products. From emerging startups to established players, companies showcased how they’re responding to shifting consumer demands across beverages, snacks, and beyond.
Wyandot Snacks has built its reputation on consistency. In this on demand conversation with Formic, executives discuss how automation is being deployed not as disruption, but as a disciplined strategy to strengthen flexibility, margins, and long term competitiveness.
Alpha-Diver’s Hunter Thurman breaks down the market shift from a simple private label vs. national brand debate into a three-lane landscape.
The 2026 Dietary Guidelines are reshaping the food and beverage industry. Learn how they may impact reformulation, innovation, pricing, and consumer demand.
William Grand, NutriFusion founder & CEO, examines the growing health crisis tied to ultra-processed foods—and what it will take to fix it.
Marie Molde explores how health and wellness trends are reshaping the food and beverage industry heading into 2026.
As labor shortages pressure coffee shops, The Food Institute examines Artly AI’s Barista Bot and what robotic barista technology means for the future of foodservice operations.
From AI-driven inventory to 24/7 autonomous access, VenHub showcases how automation is transforming the future of convenience retail at CES 2026.
In a conversation with The Food Institute, Acosta Group CEO Brian Wynne explores how brands can turn insight into action through smarter strategy and innovation.
CES 2026 did not disappoint! From fully automated robotic baristas to self-charging warehouse vehicles, here are a few of our highlights from this year’s show.
The Food Institute editorial team shares their 2026 food industry outlook in the first Food for Thought Leadership episode of the new year.
Adam Michaels, CEO of Mama’s Creations, shares how the deli category is evolving and is primed for innovation.
