FI Fast Break audio news: April 17, 2024
The latest Food Institute news podcast touches on soaring cocoa prices and their impact on the global food industry.
The latest Food Institute news podcast touches on soaring cocoa prices and their impact on the global food industry.
The latest Food Institute news podcast touches on the demise of the open-all-night restaurant in the United States.
Can compassion be taught? That’s the question Walmart hopes to answer with a recent initiative for its store managers.
In a few short years, retail will be a totally immersive and data-driven experience highlighted by personalized AI recommendations for health and home, smart carts to increase efficiency (and solve the traveling salesman’s dilemma in-store), and much more.
The latest Food Institute Fast Break news podcast updates the Avian flu’s recent impact on American agriculture.
Served as an LTO, in a restaurant, or at a ball game, fired in a brick oven at 800 degrees or reheated Sunday morning in a battered collegiate microwave after a late night, pizza is a tough business that can yield great rewards, revenue, and satisfaction.
There’s a growing feeling among many consumers that what we put into our bodies can perhaps solve myriad health issues. That presents a major opportunity for CPG brands regarding functional food products.
“Customers will step into a retail environment where every interaction is personalized, guided by AI algorithms that efficiently navigate shoppers through aisles and offer tailored product suggestions in real time,” fostering brand loyalty and elevating the consumer experience to “unprecedented satisfaction levels.”
The latest Food Institute news podcast touches on fast-food employee pay, America’s favorite pizza toppings, and other trending news.
To further understand how inventory and supply chain will change, Jarvis said the end of data silos must be achieved “to create a holistic understanding of each shopper, their interactions, and the stream of information being shared with them.
“Jerky brands come and go because the barriers of entry to the industry are small,” Cawley said. “A good recipe, some packaging, and a solid manufacturing partner, and you can start selling legally and usually get traction locally.” Once early consumer adopters are exhausted, however, it often becomes difficult for fledgling jerky brands to earn retail shelf space, keep it, and create a compelling value proposition that resonates with shoppers nationwide.
Why aren’t many store-bought jalapenos hot anymore? The answer lies in changing palates and products bred for consistency, not flavor.
“By 2030, visiting a Target, Walmart, or Costco won’t just be about shopping,” said Diana Zheng, head of marketing at Stallion Express, a leading e-commerce shipping company from Canada, “It will be an experience. An immersive experience. A personalized experience, even a social experience.”
“Consumers seek out chocolate and candy to help enhance holiday seasons, family celebrations, and those important ‘treat yourself’ moments,” said John Downs, president and CEO of the National Confectioners Association, in a statement.
The latest Food Institute news podcast touches on HelloFresh’s market meltdown, an uptick in consumer spending, and more.
The latest FI Fast Break news podcast touches on Amazon’s newest plans for Whole Foods locations in urban areas.
In 2023, we also saw a growing trend among consumers to adapt their buying habits to save money by trading down and prioritizing cost savings over quality, with 66% of consumers seeking out less expensive goods in 2023.
“Tomorrow’s winners will vary how they generate demand across their portfolios, with mass activation for their biggest brands and more targeted treatment for niche and insurgent brands,” Kyle Weza, global co-lead and brand accelerator for Bain & Company, said in the report.
The Pitbull-launched intra-store restaurant is part of a larger, $9 billion plan to make “upscale changes” to stores and bring in more recognizable and coveted brands and influencers. For Walmart, pairing with the king of collaborations is a natural choice.
The latest FI news podcast touches on the dip in consumer confidence in February, the sugar elimination craze, and more.
Nutritionists hail bison as the other red meat, not that different in taste and nutrients from beef, but with a greater concentration of iron and fatty acids along with less fat.
The market for GLP-1 drugs is expected to reach $100 billion by 2030. Manufacturers and brands who want a piece of the low-sugar pie, so to speak, will have to offer the same.
Americans are turning away from breakfast cereal, and that’s got cereal manufacturers seeking fresh innovation to bring consumers back to their bowls and the breakfast table.
“Brands that genuinely commit to regenerative agriculture can build strong connections with consumers who prioritize regeneration,” says Michael Ham of Wild Orchard Tea Company. “This can result in long-term brand loyalty and positive associations with environmental responsibility.”
From number-crunching untold volumes of data to helping streamline inventory, supply chain, and predictive market trends, there is no digital limit to what AI can help operators achieve.
The latest Food Institute Fast Break news podcast touches on the trend of “AI washing” by some major businesses.
Critics and analysts alike are keen to understand who stands to benefit most from this technology – whether it will primarily serve Amazon’s interests by increasing sales and customer retention, or genuinely improve the consumer experience by offering more personalized and convenient shopping solutions.
As more distributors move to online ordering, organizing data is essential to providing operators with info like analytics. AI can help.
Despite some titans of the pantry and cookie jar winning in their categories (Keebler’s Chips Deluxe Fudgy in the Cookie category; Dr. Pepper Strawberries & Cream in Soft Drink), better-for-you offerings not only abounded but won several snacking categories.
The least expensive products will start at just $1.99 and range from apparel to supplements, vitamins to technology, and more. Many of the offerings will be exclusive to Target and complement its dedicated online wellness destination that features ideas, meal inspiration, and more.
Dunkin’ Donuts’ shift to simply Dunkin’ serves as the gold standard in the contemporary rebranding landscape.
EV charging stations outside, stores within stores inside, sprawling beauty sections, niche products, reimagined loyalty programs – the battle for foot traffic is cutthroat as the economy roars to life.
The latest Food Institute Fast Break news podcast discusses the demise of a noteworthy plant-based seafood brand.
There’s also an interesting feedback loop occurring in American consumerism – the tighter the budget becomes, and the more stressed people feel, the more demands they have regarding how they’d like to be accommodated while shopping.
The latest Food Institute news podcast looks at AI’s potential impact on labor, based off a recent university study.
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.