Flavor forecasters say 2026 belongs to the color black—think sesame, currant, garlic, soybeans, and grass jelly. From nutty lattes to bold mixology, these dark-hued trends promise premium appeal and global inspiration for forward-looking food innovators.
Fiber is rapidly taking protein’s place as the star of functional food. With rising demand for gut health and metabolic support, as well as a massive nationwide fiber gap, CPG brands have a rare opportunity to lead the next wave of nutrition innovation.
The latest FI Fast Break news podcast touches on President Trump’s plans to provide $12 billion in aid for farmers caught up in trade wars.
After successive quarters of steepening same-store sales declines, Sweetgreen is offering a $10 deal that may turn its luck around. Critiques of the app’s user experience, and friction from tech-enabled back-end efficiencies may be the source of its turmoil.
In late 2025, premiumization has come to mean clarity, convenience, and storytelling. From blockchain packaging to sashimi-grade salmon, premium brands winning trust are those turning transparency and narratives into irresistible consumer experiences.
The latest FI Fast Break news podcast touches on President Trump’s plans to provide $12 billion in aid for farmers caught up in trade wars.
The latest FI Fast Break news podcast touches on the future of fast-casual restaurant chains that rely on so-called “slop bowls.”
Barry Thomas, senior thought leader at Kantar, unpacks the rapid rise of agentic AI — a new class of AI systems that don’t just generate information, but take action on behalf of the user.
The latest FI Fast Break news podcast touches on projections for a sizable uptick in Cyber Monday shopping.
Former Oatly U.S. President Mike Messersmith explores how Lasso’s SpinTech could transform food processing, creating sustainable, high-protein, clean-label innovations with new textures and ingredient possibilities.
The latest FI Fast Break news podcast touches on the growing list of restaurant chains and operating groups that have filed for bankruptcy.
The latest FI Fast Break news podcast touches on restaurants’ growing popularity with consumers on Thanksgiving day.
Mike Seidel of Performance Foodservice Corporate, shares how the company developed its most recent Mediterranean food brand Zebec.
The latest FI Fast Break industry news podcast discusses how inflation is reshaping Thanksgiving plans this year.
