Dark Chocolate Outlook: Soaring Cost of Cocoa Challenges Candy Makers
Cocoa prices are nearly 65% higher than they were one year ago, and New York futures prices have hit a 46-year high.
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Milk Wars: Labeling Battles Escalate
Dairy producers are ramping up their efforts to scrub ‘milk’ from the labels of alternatives. How critical is the term in plant-based marketing? Could waging “milk wars” significantly improve traditional dairy’s bottom line?
Key Takeaways from the Fruit Logistica Event
Thousands of people just recently descended upon Berlin, Germany for the world’s largest produce show – Fruit Logistica – upstaging even Fashion Week taking place that week as well.
Dunkin’ and Reese’s Among Super Bowl 58 Ad Winners
What is the alchemy for an effective Super Bowl commercial? According to experts, for an ad to stick in football fans’ memory, it needs to feature a few key elements.
Chick-fil-A is the Fast-Food Customer Service King
Employees at Chick-fil-A’s 3,000-plus locations “are trained to genuinely care about the customer’s experience,” said Courtney Haywood, a brand manager and the CEO of Courtney Haywood Agency Partners.
PepsiCo Execs Express Optimism in Earnings Call
PepsiCo’s latest earnings call revealed net revenue of $91.5 billion for the fiscal year and $27.9 billion in Q4.
Understanding the Current Blood-Sugar Monitoring Craze
Recent diet “hacks” to minimize blood sugar spikes are inspiring perfectly healthy consumers to start glucose monitoring.
Ascending Italian Cuisine: Restaurants Swim in Revenue with Pescaria Sandwiches
The Pescaria’s signature dish is a fish sandwich composed of one thick slice of partially hollowed-out round bread, two pestos/oils/mayonnaises, a cheese, a fish, some vegetables (raw and cooked), and a smaller slice of bread on top with a tortoiseshell pattern. The bread’s texture is crispy on the outside and pleasantly chewy on the inside.
Organic Growth Continues, Even Amidst Inflation
Though the cost of many grocery items – like beef and poultry – continues to increase, organic food sales continue to rise.
Do Ultra-Processed Foods (UPFs) Cause Anxiety?
What came first – the Cheeto or the existential crisis? That’s the question a recent story in The New York Times hoped to answer. Though a definitive answer remains elusive, many scientists, nutritionists, and more …
How Meijer Saved 10 Millions Pounds of Food
Through its partnership with Flashfood, an app which offers steep discounts on groceries nearing their sell-by dates, Meijer has become the first American retailer to save 10 million pounds of potentially wasted food. To put …
Poultry Power Meets Global Flavor
Chicken listings on restaurant menus have grown 6.4% in the past five years, outpacing the 4.7% of burgers and other beef-based items.
Unilever is a Cautionary Tale for U.S. Food Companies
On July 1, Hein Schumacher took over as chief executive officer of Unilever. His appointment followed a long search that brought him into the company from Dutch dairy co-op Royal FrieslandCampina, and his immediate mandate …
The Most Popular Candy and Snack Flavors Worldwide
While flavors like truffle mushroom and habanero chili have gained momentum the last few years, Kerry identified coffee, sweet heat, and jalapeno as emerging in recent months.
FI Spotlight: Navigating the Employer-Employee Relationship
Significant rises in both union election petitions and widespread strikes underscore a stark disconnect between employers and employees.
Adapting to Ashwagandha
The Indian herbal supplement Ashwagandha gaining ground in the West these days as a dietary supplement for a variety of uses.
Lead with Delicious: How Plant-Based Thrives
How will plant-based evolve in the year ahead? In this industry outlook, analysts weigh in on economic challenges, the financial landscape, and consumer adoption strategies for 2024.
Ag Disputes Rage Involving ESG Complaints, EU Protests
State agriculture officials are warning U.S. banks their emphasis on policies to reduce climate change threatens the U.S. food supply.
Grocery Prices, But Not Restaurant Meals, Predicted Lower in 2024
Beleaguered consumers received some good news last week with the USDA predicting reductions in grocery prices in 2024 and the U.N. Food and Agriculture Organization announcing its food price index is at the lowest level …
The Food as Medicine Conundrum
Like many diets, indulgences, and vices, “everything in moderation” is a good rubric by which to evaluate one’s actions if implementing a food-as-medicine nutritional plan.
Google Reveals Most Popular Diet Foods
New research from Personal Trainer Pioneer has revealed the top ten diet foods in the U.S. based on their popularity in online searches.
Let’s Get Nuts: Macadamia Mania Has Arrived
The macadamia nut market is growing at a CAGR of 11.2%, and experts believe macadamias may soon move to the center of the premium nut mix category.
Study Examines the Attitudes, Inspirations of Gen Z Consumers
Just as baby boomers changed everything that came before them, Gen Z consumers, the oldest of whom are now 26, is poised to do the same, demanding everything from corporate accountability to guaranteed minimum income …
A Latin Restaurant’s Masterclass on Creating Word-of-Mouth
EAGAN, Minnesota – When the El Sazon Tacos & More takeout location opened in suburban Minneapolis, co-owner Karen De Leon half expected to see tumbleweeds roll through the rented facility. “When we first walked in, …
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West African Cuisine Ascends on World Stage
West African food was the top trending cuisine of 2023. Now, dishes like jollof rice and suya beef kabobs are appearing on American menus.
Is Self-Checkout a Consumer Terminator? Retail, Robots, and More in 2024
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.
Research Shows Baby Boomers are More Tech Savvy Than You Might Think
What makes Baby Boomers tick in 2024? For starters, research suggests today’s senior citizens are more tech savvy than many assume. But let’s backtrack. First, here’s an overview of the influential generation of consumers: Boomers …
Craft Soda Market Bubbling Over With Potential
The craft soda market is showing potential of late, as noted by the surge in the category’s sales at companies like Sprecher Brewing.
The Fungi: Mushroom Varieties Captivating Consumers
Things keep looking up for mushrooms. The versatile fungi continue to proliferate across meals-at-home, CPG, restaurant menus, and food tech.
Burgernomics: Fast Food Inflation and an $18 Big Mac Combo
The recent uproar over a McDonald’s in Darien, Connecticut, that charged a whopping $17.59 for a Big Mac combo meal is more than just local news; it’s a snapshot of the changing economic landscape.
Study: The AI Revolution Within F&B Industry Could Take a While
Note to restaurateurs looking to AI: If you’re going to use robots as servers, make sure the aisles between tables are wide enough to allow a robot and human to pass simultaneously. A few inches …
Food & Beverage Manufacturing M&A Quarterly Report: Q4 2023
Athletic Brewing – The King of NA Beer?
It comes down to how to make craft beer flavor and aroma become credible as a basic refreshment on occasions currently dominated by soft drinks. This is the real NA beverage battle the brand faces.
Six Restaurant Strategies for Super Bowl Sunday
While venerable NFL coaches Andy Reid and Kyle Shanahan formulate their game plans leading up to Super Bowl Sunday, party planners the world over are doing the same. That’s especially true for restaurant operators, who …
What’s Old is New Again: Harvesting Ancient Grains in F&B
“Consumers can expect to see ancient grains used as an alternative base for many products, ranging from cereal, to bread, to pancake batter. Expect to see them regularly on the menu in restaurants, especially in dishes with other healthy items such as salmon, vegetables, or tofu.”
Column: Great Customer Service Starts with Engaged Employees
The key to offering ideal customer service boils down to this, according to FI columnist Dan Rowe: staff members must be compensated well enough to remain engaged.