Today’s consumers are seeking more nuanced, complex spice experiences – and brands are delivering them. For example, Arkay Beverages leverages capsaicin in its non-alcoholic spirits to replicate the kick of standard liquor, adding sensory thrills and functional perks to zero-proof cocktails in the process.
Gen Alpha’s distinct food and beverage preferences, coupled with its astonishing $5.5 trillion global market share by 2029, shape it up to drive a sustained impact on the food and beverage industry. Learn about why some are calling them “the foodie generation.”
Two trends could shape the future of food and beverage: “rule rebellion,” where consumers indulge in unconventional food experiences, and “hybrid harvests,” where brands integrate tech with traditional farming for sustainable food systems.
The arrival of McDonald’s new CosMc’s concept sent a wave of excitement rippling through the fast-food world.
According to the USDA, global cheese consumption is projected to reach a record high of 21.6 million metric tons this year. Cheese consumption is up 5.7% compared to five years ago.
A new report from Mintel suggests one-third of Americans rationalize purchasing chocolate as an energy boost. Meanwhile, new research suggests a direct connection between dark chocolate and reducing factors that contribute to essential hypertension.
Dozens of brands are experimenting in the nonalcoholic (NA) and low-alcohol space, offering consumers the opportunity to not so much choose sides but merely choose wisely according to their preferences, dietary needs, and personal goals.
