Stories of the Year: The Curious Demise of Kevin Hart’s Vegan Restaurants

Hart House abruptly closed all four locations despite Kevin Hart’s backing, reflecting broader issues plaguing plant-based restaurants.

Farm Bill Extension: Crisis Averted, but for How Long?

Congress narrowly avoided a government shutdown by passing a stopgap spending measure that prolongs the U.S. farm bill for another year. Experts warn that failing to modernize the farm bill within the next year could exacerbate food price volatility.

Fewer Drinks, More Dessert at Home: Inflation’s Impact on Indulgence

Inflation is reshaping indulgence habits, with consumers swapping pricey restaurant desserts for store-bought or homemade options, causing a notable decline in dessert sales across dining segments. Meanwhile, alcohol consumption is shifting toward affordable options in a similar fashion.

Everyone’s an Expert: How TikTok Democratized the Culinary Scene

TikTok is driving viral food trends while spiking sales for some businesses. For food brands and restaurants, the platform’s unparalleled reach can spark both massive success and unexpected controversy.

Brown Butter: A Melt-in-Your-Mouth Trend to Watch in 2025

Brown butter is emerging as a major 2025 flavor trend, according to an Edlong report. Known for its rich, nutty flavor, its versatility and affordability make it a favorite among chefs and young demographics.

Grocers Leverage AI, Retail Media to Enhance Membership Perks

Grocers are upgrading their membership programs by combining retail media strategies with AI-driven personalization, offering targeted ads and perks based on shopping behaviors. This evolution integrates elements like first-party data to maximize ad value.

Flat-Out Innovative: Oat Milk Sheets Require 94% Less Packaging

The new Flat Pack oat milk sheets by milkadamia reportedly reduce packaging waste by 94%. The shelf-stable solution allows consumers to make fresh oat milk in customizable portions, addressing the bulk of the category’s environmental challenges at the source instead of placing the burden on consumers.

A Seat at the Table: Innovative, Allergen-Free Holiday Treats

F&B brands are embracing inclusivity this year, debuting an array of innovative, allergen-free holiday treats ranging from vegan advent calendars to dairy-free nog.

Spilling the Beans on America’s Latest Nutrition Obsession

Beans have gained popularity as a cost-effective, nutrient-dense option, supporting gut health and reducing risks of obesity, colon cancer, and cardiovascular disease. Some feel beans are poised to become a staple alternative to meat for many Americans.

Fish Oil May Reduce Risk of Some Cancers – Without the Fishy Aftertaste

New research suggests higher levels of omega-3 and omega-6 fatty acids may reduce the risk of developing several cancers. While omega fatty acids provide health benefits, experts recommend focusing on whole food sources over supplements.

The Domino’s Effect: Why One Pizza Chain is Outperforming

Domino’s Pizza has outperformed competitors through strategies focused on tech innovation and value-driven promotions. Domino’s success highlights its ability to stay on top of evolving consumer demands.

Why Beyond Meat’s Revenue Bump May Not Mean a Full Comeback

With waning consumer demand and a cautious outlook for the year’s revenue, Beyond Meat faces challenges in regaining consumer trust and competing within the plant-based sector.

A Twinkle in Time: F&B Brands Serve Nostalgia by the Spoonful

F&B brands are tapping into nostalgia by reintroducing iconic products from the past, like Twinkles cereal from the 1960s. By offering these LTOs, brands appeal to consumers’ emotional connection to products, resonating across generations.

Peyton Manning and Nestlé Toll House Kick Off Cookie Nachos Collab

NFL hall-of-famer Peyton Manning has partnered with Nestlé Toll House to launch a Cookie Nachos Kit giveaway, combining chocolate chip cookie dough, various morsels, chip-shaped cookie cutters, and nacho-inspired toppings into a food trend worth watching.

Watermelon Seed Milk: A Dairy Alternative Requiring 99% Less Water Than Almonds

Força Foods’ new plant-based milk alternative is mostly made from watermelon seeds, providing many nutrients while also conserving water. Could it be the next big thing in alt-dairy?

The Incredible Uncrustable: How a Frozen PB&J Won Over the NFL

Once a quick meal for picky eaters, Uncrustables have become a top grab-and-go pick for NFL players, who reportedly consume anywhere from 3,600 to 4,300 every week. And according to one registered dietitian specializing in sports performance, that may not be as alarming as it seems.

Has Mike Tyson Bitten Off More Than He Can Chew with Mr. Charlie’s?

Mike Tyson is investing in a QSR chain dubbed the “vegan McDonald’s.” However, the rapidly expanding brand has locations in California, where the recent minimum wage increase played a major role in the demise of Kevin Hart’s similar concept last month.

New ‘Kidult’ on the Block: Grownup Happy Meals, Halloween Deals

The trend of “kidult” marketing features brands like McDonald’s and Taco Bell creating nostalgic experiences tailored for adults. Brands are tapping into nostalgia to appeal to millennials and Gen Z.

Sourdough, Dumplings Among 5 Whole Foods Trends for 2025

Whole Foods has predicted major food trends for 2025, forecasting dumplings to become a portable comfort food, while global flavors will inspire bold new snack combinations.

How Dirty Sodas Moved from Streaming Platform to Mainstream Culture

Yelp searches for dirty soda rose 609% year over year, a trend largely driven by Hulu’s show “The Secret Lives of Mormon Wives” and the continued momentum of the sober curiosity movement.

Rebirth of the Alt-Meat Market? Frozen Continues to Outperform Fresh

The alt-meat market, which peaked in 2018-19, saw sales decline due to factors like market saturation and high prices, but signs of recovery are emerging, particularly in the frozen segment, according to expert Chris DuBois of Circana.

Bursting the Bubbly: 8 Fiber-Rich Foods Cheaper Than Prebiotic Soda

Prebiotic sodas, like those from POPPI and OLIPOP, are marketed as healthy beverages with added fiber to support gut health. However, one registered dietitian noted that the trendy drinks can also cause digestive issues for some individuals.

Battle of the Brands: Gen Z Top Drinks, Snacks, Fast-Food Faves

Piper Sandler’s “Taking Stock With Teens” survey reveals that Gen Z favors Chick-fil-A, Monster, and Goldfish, respectively. More than anything, brands that prioritize convenience and energy remain the top choices.

2025’s F&B Game-Changers: Rule Rebellion and Hybrid Harvests

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 NA Beer Sector is Hopping – Even at Oktoberfest

The non-alcoholic beverage sector is seeing significant growth, with dollar sales of alcohol-free beer, wine, and spirits increasing, even making an appearance at Oktoberfest. Many consumers are opting for NA drinks to balance enjoyment and well-being.

How Freeze-Dried Candy Moved From Cosmos to Confectionery

Once reserved for astronauts and the military, freeze-dried candy is now a growing trend in the confectionery market. By leveraging advanced freeze-drying technology, one company creates highly textured candies that have earned it a devoted following.

4 Reasons Fresh Meatless Chicken Nuggets Aren’t Selling

The alternative meat market has struggled across the board in recent years, but some plant-based products are bearing the brunt. Sales of fresh, meatless chicken nuggets have sharply declined by 56.2% in 2024 – but why?

Impact of Inflation: F&B Industry Preps for 2025 Challenges

Economists warn of a potential recession in 2025. As a result, food and beverage companies must focus on innovation and sustainability as they navigate economic challenges and interest rate cuts.

A Sip of Sheconomy: 3 Drink Trends to Watch in an Increasingly Women-Owned World

A recent trend report by Yelp revealed that women-owned businesses saw a 17% increase in new openings across several industries in 2024, with book bars, colorful matcha concoctions, and “sleepy girl mocktails” on the rise.

Getting to the Heart of Hart House: The Curious Demise of Kevin Hart’s Vegan Restaurants

The vegan QSR chain Hart House abruptly closed all four of its locations based in Los Angeles on September 10 despite Kevin Hart’s celebrity backing, reflecting broader issues plaguing the plant-based sector.

Death Sells: F&B Marketing with Masochistic Undertones on the Rise

The trend of brand names like Liquid Death or Death Wish Coffee points to a widespread shift toward shock value.

Survey Says: Today’s Students Are Giving These 5 Foods the Old College Try

According to a recent survey of college students, affordable protein sources and international flavors are among the top food preferences of college students in 2024.

Moving Targets: Does Pizza Hut’s New Box Signal a Return of Pandemic Trends?

Pizza Hut launched the Moving Box Table, a pizza box that doubles as a makeshift table for moving-day meals. This unique marketing tactic hints at a potential resurgence of strategies popularized in 2020.

5 Innovations Shifting the Alternative Meat Landscape

In a recent webinar, Food Business News shared emerging data, trends, innovations, and consumer insights impacting the alternative meat, dairy, and seafood markets, a $1.03B industry attempting to recover from a sharp decline beginning in 2018. Here are five key takeaways.

3 Fall Flavors Poised to Surpass Pumpkin Spice in Popularity

The popularity of pumpkin spice has officially fallen like autumn leaves. According to a recent survey of 2,000 American adults by Talker Research, 58% of respondents reported that they now favor alternative fall flavors over pumpkin spice, and 45% reported fatigue with the once-beloved spice blend.

Le Pain Quotidien Redefines AI Integration with AI Clone of Chef-Founder Alain Coumont

The international restaurant-bakery chain recently debuted the cutting-edge AI tool Alain.AI to modernize their recipe database and standardize protocol across 214 locations in 19 countries.