Many F&B companies aren’t getting the results they desired from tech investments due to factors ranging from insufficient data to inadequate planning. Industry experts shared actionable strategies with FI to help companies resolve these issues.
Recently, People’s Union USA began calling on consumers to boycott products from various businesses in protest of alleged social, economic, and environmental offenses. Monday, participating consumers kicked off a seven-day economic blackout of General Mills.
A recent study by CashNetUSA analyzed the average cost of a basket of vegan groceries purchased at Walmart stores across the U.S. Its findings revealed significant discrepancies in both the affordability and accessibility of plant-based groceries among states.
Chronic inflammation has been associated with health issues ranging from anxiety and depression to heart disease and neurodegenerative disorders. Research reveals that the Mediterranean diet, which includes a large quantity of fruits, vegetables, whole grains, and healthy fats like fish and olive oil, shows substantial promise in lowering inflammation markers.
Gen Z is redefining alcohol consumption with “zebra striping,” a trend where individuals alternate between alcoholic and non-alcoholic beverages during social outings, effectively halving their intake while embracing a sober-curious mindset. This shift presents unique opportunities for F&B brands to innovate.
After the Maman Salted Tahini Honeycomb Latte and Edith’s Tahini Frozen Cold Brew went viral on social media, Yelp searches for tahini coffee drinks soared. While the plant-based sesame seed paste has been a staple in Middle Eastern cuisine for centuries, lately tahini has been carving out a space for itself within the coffee category.
The 2025 American Diner Trends Report uncovered the top dealbreakers that deter diners, such as negative word-of-mouth, health inspection warnings, and long wait times. With distinct preferences emerging among Gen Z and older cohorts, the report illustrated how restaurants can win over consumers.
Innovative brands in the alt-protein space are combining multiple technologies to create better products. By integrating methods like precision fermentation and enzymatic cross-linking, these companies are solving major pain points in taste, texture, and affordability.
With food-related holidays happening almost daily, brands are capitalizing on events like National Burrito Day (April 3) to drive sales, boost loyalty program engagement, and introduce gamified promotions. Restaurants from Chipotle to Taco Bell are taking advantage, rolling out limited-time deals.
Dairy-free cheese maker Violife debuted a line of lentil-based coffee creamers, Violife Supreme Coffee Creamers. To spread the word, the brand launched Creamy Confessions, a nationwide ad campaign featuring a series of reality TV stars, social media influencers, and online content creators.
The “3:45 Dinner” trend is gaining momentum as parents embrace earlier mealtimes to curb post-school hunger, prevent evening tantrums, and simplify family routines. With growing consumer demand for early dining, restaurants have a prime opportunity on their hands.
Non-alcoholic wines, such as alcohol-removed Sauvignon Blanc, are growing in popularity as more consumers aim to moderate or eliminate alcohol consumption. Despite challenges in replicating the complexity of traditional wines, innovations in production methods are driving opportunities in NA wine.
Upcycled citrus waste offers many benefits over traditional petroleum-based plastic for packaging purposes. However, barriers to adoption are high, particularly regarding regulatory and safety challenges.
New research suggests that those who consistently replace animal-based fats with plant-based oils may have a lower rate of total mortality, as well as lower mortality from cancer and cardiovascular disease. After accounting for control variables, researchers found that the group with the highest butter intake had a 15% higher total mortality risk than the group with the lowest intake.
Oklahoma’s proposed Senate Bill 4 aims to ban several synthetic additives, including aspartame, due to growing health concerns, and would take effect on November 1 if passed. The legislation reflects increasing scientific evidence of the additives’ potential health risks.
The food retail landscape is evolving rapidly, driven by shifting consumer behaviors, economic pressures, and technological advancements. In “The Future of Food Retail” webinar recently hosted by The Food Institute, R.J. Hottovy, Head of Analytical …
Mixue Ice Cream and Tea has become the world’s largest F&B chain by number of locations, thanks to its affordable pricing and innovative franchising strategy. The chain illustrates the time-tested popularity of teas, which are increasingly prized by young adults.
The global clean-label ingredients market is expected to reach $212 billion by 2035, driven by increased consumer awareness of the health risks associated with artificial preservatives. The demand for minimally processed foods is prompting companies to prioritize ingredient transparency.
Chia seeds were the most popular functional ingredient on U.S. restaurant menus during Q4 of 2024, according to MenuData, accounting for 38.9% of menu share. A staple in ancient diets for their utility and nutrition, today, the ingredient is gaining momentum with health-conscious consumers.
Egg prices have reached record highs due to the bird flu outbreak, which has sent restaurants scrambling. Establishments like Waffle House have introduced surcharges, while others have gotten creative and found alternative strategies to manage costs.
Amid erratic cocoa price fluctuations, some major companies continue to raise prices. Meanwhile, Blue Stripes is innovating by upcycling entire cacao pods to create more sustainable and valuable products.
Agritourism, a growing, $4.5 billion industry, helps farmers and ranchers cope with economic instability by attracting visitors for entertainment and education, thus generating additional income. Despite its benefits, agritourism is often a supplementary activity due to external factors like weather.
Last year, the Finnish food-tech company Solar Foods debuted Solein, a novel type of protein requiring only renewable energy, airborne materials, and a small amount of minerals to produce. Since it can be made in any weather and without resources like land or water, Solein is highly sustainable – and equally nutritious.
Yum Brands’ new AI platform, Byte by Yum, illustrates the potential of proprietary tech for QSR giants, but independent restaurants can also leverage similar, customizable platforms. Experts advise starting small with AI for specific tasks and monitoring its outputs closely to ensure that it enhances efficiency.
Alt-meat brands like Beyond and Impossible are launching new and reformulated products to earn the trust of health-conscious consumers and national health organizations. These innovations have enabled the meat alternatives to quality for the nutrition initiatives of both the American Heart and American Diabetes Associations.
So-called “Galentine’s Day” has evolved into a lucrative dining phenomenon as group reservations surge and Gen Z fuels a rise in double dates – which offers foodservice operators a prime opportunity to capitalize on this nontraditional celebration.
Gamification is emerging as a winning strategy for restaurants looking to enhance their customer loyalty programs. 76% of owners said they plan to gamify their programs in the next 2 years, with brands like Starbucks, Jimmy John’s, and Dunkin’ leading the charge.
Aji Amarillo, McCormick’s flavor of the year, is a vibrant pepper known for its fruity, tropical notes and moderate heat. And it’s poised to make waves across food and beverage menus worldwide.
Pea protein is gaining traction as a sustainable, allergen-free alternative. Due to its improved taste and texture, the ingredient has been showing up in everything from dairy-free yogurt to functional drinks.
Despite recent challenges, the plant-based sector is primed for growth in some respects, with opportunities to innovate through functional ingredients, whole-food formulations, and clean-label transparency.
Demand for avocados is surging. Fueled by eased import restrictions, growing interest in ethnic flavors, and heightened awareness of health benefits, U.S. avocado consumption has skyrocketed, driving significant economic contributions across both the U.S. and Mexico.
Manufacturers face a shifting landscape under the Trump administration, with potential deregulation in energy, labeling, and banking offering opportunities to lower costs and enhance access to capital, while also introducing risks like increased scrutiny from consumers and advocacy groups.
The global ice cream market is set to grow by $31.7 billion by 2029, driven by innovations in texture stabilization, functional ingredients, and adventurous flavor profiles. The latest innovations include low-sugar alternatives, in addition to boozy creations.
Amid extreme weather, water scarcity, and economic instability, duckweed is emerging as a low-cost, eco-friendly protein source that grows year-round. The fast-growing aquatic plant also contains all nine essential amino acids, setting it apart from other plant-based protein sources like soy.
The rapid adoption of weight-loss drugs is reshaping purchasing habits. Circana experts highlight opportunities for brands to align with GLP-1 users’ goals by offering tailored, portion-controlled products and leveraging personalized marketing strategies to capture this evolving market.
Starbucks’ revamped winter menu reflects growing consumer interest in global flavors, with items like customizable matcha lattes. These innovations also highlight the coffee giant’s focus on personalized experiences.
