This week’s food industry news in 2 minutes examines what’s behind record-high U.S. meat sales of late.
This week’s podcast also touches on how brands can still find ways to win in the U.S. “vibecession” according to industry insiders. Amid consumer anxiety, the brands that prosper will be the ones that understand that “cheap” isn’t enough, according to one expert, reported Just Food. Full Story
-Also, researchers have created a 3D-printed, plant-based calamari. Researchers in Singapore developed the microalgae and mung bean-based calamari analog with texture and protein content comparable to real squid, reported Science Daily. Full Story
The FI Fast Break podcast provides the food and beverage industry with a quick-hitting update regarding impactful news. The podcast aims to keep F&B business leaders up to date on news that can help them stay a step ahead of the competition.
Want to sponsor The Food Institute’s Fast Break podcast series? To discuss advertising options, contact FI’s Business Development/Sales Director, Paola Garcia ( paola.garcia@foodinstitute.com ), or Vice President, Content & Relationships, Chris Campbell ( chris.campbell@foodinstitute.com ).
