Strikes cost F&B companies and employees $145.9 million in lost wages and revenue in 2024, according to a review by Noggin. Last year’s strikes were complicated by other issues like supply chain pressures as well, signaling the need for better communication among employees and management to avoid labor strife.
In this week’s FI News Review, we look at a potential increase in international manufacturing expansion into the U.S., a $27 million initiative to reduce methane emissions, and more.
The spicy flavor trend is setting the F&B world ablaze, with bold innovations such as hot honey sausage for pizzas and chili-infused ice cream captivating adventurous consumers. These days, the innovation even extends into drink aisles.
If you’ve flown in the past few years, you’ve likely run into a poor customer experience on an airline: albeit from overworked staff trying their best, delayed and canceled flights, more turbulence, and smaller seats. …
PepsiCo recently told The Food Institute that it’s doubling down on Gen Z’s blurred meal and snack habits by embracing bold flavors and immersive brand experiences. The corporation is paying particularly close attention to trends inspired by TikTok.
Tuesday brought big business news, as Chipotle announced that its chairman and CEO, Brian Niccol, had accepted a similar post at Starbucks.
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.
On Thursday, May 16, The Food Institute is taking over the headquarters of Hugo Boss in downtown Manhattan to discuss food, finance, and fashion.
Despite persistent challenges, vegan food market revenue is poised to reach $49.6 billion globally by 2032, growing at a CAGR of 11.8% during the forecast period.
From Europe to the far reaches of the globe, chefs, entrepreneurs, and food scientists are pushing the boundaries of taste, sustainability, and technology, creating a culinary landscape that is as diverse as it is exciting.
Specialty beverages have undergone a remarkable transformation in recent years, transcending their conventional definitions to become a captivating fusion of art, science, and culture.
The culinary landscape is evolving, as specialty food trends take center stage, reflecting global influences and an emphasis on health.
Mondelēz’s latest State of Snacking report reveals that a majority of consumers continue to prioritize snacking, even amid rising prices.
Produce is a low-margin, high-risk industry. Hans Sauter would know – he’s been in the produce game for over 35 years. He’s not only Senior Vice President of Research and Development for Fresh Del Monte, …
Crime is a malicious (and inevitable) branch of progress. As industry and technology evolve, so too do the machinations of those willing to test, infiltrate, and break the system for personal profit. As integrated web …
The cancelation of the Alaskan snow crab season has upended an entire chain of fishing, restaurant, grocery, and wholesale industries with one of its seasonal (and most delicious) mainstays.
THC is one of the fastest growing ingredients in foodservice, increasingly legal, and visible amid a key demo—the millennials.
Appetite for M&A remains strong despite economic headwinds U.S. food, beverage and agribusiness (“FB&A”) M&A volume peaked in 2021 (by number of announced deals), according to S&P Capital IQ, and while deal flow during the …
The FODMAP diet is gaining prominence among consumers who have sensitivity or intolerance to ingredients like gluten.
7-Eleven’s recent acquisition of start-up Skipcart offers the convenience store chain many future opportunities, a consultant said.
Grocery shoppers are on the hunt for deals with food-at-home prices rising 14.4% year-over-year as of July 31.
The food industry feels cold storage space helps hedge against volatile agriculture prices, but such space is in short supply of late.
Dollar General has increased its sales forecast as Americans have increasingly turned to discount chains amid inflation.
Food manufacturers are looking to ingredient suppliers to provide sustainable options with the use of upcycling and regenerative agriculture.
Looking to meet rising consumer demand for sustainability, food and beverage companies are focusing on making their packaging more recyclable.
Exhibitors at the IFT FIRST event offered a range of cost-saving solutions in areas like cheese, egg replacements, and yeast products.
This webinar was sponsored by ProChile, Chilealimentos, and the MaquiBerry from Chile Committee. Superfruits are often touted as having remarkable health benefits. Many consumers already know of about superfruits such as blueberries, blackberries, raspberries, acai …
