The global precision fermentation market is predicted to grow at a compound annual rate (CAGR) of 40.5% between 2022 – 2031. The dairy sub-segment is expected to dominate, while increasing consumer preference for plant-based meat is anticipated to fuel growth over the long-term.
Believe the hype – major American retailers and grocers are spending big money on retail media networks (RMNs). Walmart has Walmart Connect. Target reaches consumers using Roundel. Kroger has its Precision Marketing network, Albertsons its …
Average unit volume (AUV) speaks to a chain’s operational efficiency and overall success, indicating the average annual sales that a brand earns per restaurant—a reflection of how consumers feel about the brand itself. These are the top five highest-grossing fast-food chains in the U.S. by AUV.
Food tech startups are developing new techniques to transform microalgae into “ghost protein,” a powerful alternative protein source with an undetectable, completely neutral flavor.
Innovation is the driving force that shapes the landscape of the food and beverage industry, and as the Innovation Advisor at The Food Institute, I’m committed to exploring the latest advancements in this dynamic field. …
Animal-free proteins made through precision fermentation and cell-cultures were seemingly everywhere at the recent IFT FIRST event in Chicago.
When Apple unveiled its Vision Pro headset in June, tech experts reacted with hyperbole. Optimists claimed the mixed reality device is likely to replace smartphones someday. Cynics, on the other hand, scoffed at the product’s …
CHICAGO – Product developers and food scientists from over 70 countries learned about the latest in food ingredients and technologies recently at the IFT FIRST 2023: Annual Event and Conference. The Institute of Food Technologists …
As the gate to cell-cultured meat sales swings open in the U.S., what’s in store for the alt-meat sector? The Food Institute checked in with Jennifer Bartashus at Bloomberg Intelligence to discuss potential market implications in the months ahead.
Amy Chen, CEO for UPSIDE Foods, feels the company’s process for cultivating meat could have not only a major impact on food production, but also on the environment.
Kelp is a sustainable superfood with all the qualities that appeal to today’s consumer, but it hasn’t really hit the mainstream—at least, not yet.
Tasty enjoys over 1 billion cross-platform views each month and is widely regarded as the most robust and user-generated food community and platform on the internet. That the big cheese of big apps and data is involved with AI recommending food choices and providing budget and grocery tips should not surprise anyone.
How is the food industry responding to the rapid advancement of generative artificial intelligence? The Food Institute gathered four takeaways from industry trailblazers at the recent Generative AI Food Pioneers Summit, hosted by food and …
Gen Z and millennials may be coming into their own, but those aged 18-43 differ markedly from both Gen Xers and baby boomers when it comes to restaurant habits, and attitudes toward loyalty programs. A …
We haven’t quite hit the promise of HAL in “2001,” but generative artificial intelligence is poised to revolutionize nearly all aspects of business, including the food industry. A recent report from McKinsey & Co. predicts …
The third-party delivery market has had a large number of competitors over the years, but it looks it’s headed toward becoming a duopoly.
The recent Digital Food and Beverage conference illustrated that first-party data and AI are fast becoming transformative tech drivers of industry evolution.
There’s nothing artificial about the hype surrounding AI. The technology that spawned the wildly popular ChatGPT chatbot has food industry leaders intrigued. Yet, most executives seem intent on tempering expectations regarding AI reshaping the workforce. …
Vegetarian and FI business writer, Christine Zulkosky, sampled Ohayo Valley’s lab-grown wagyu beef at the Vegan Women Summit in Brooklyn, NY.
How, and why, should some businesses do away with table- or barside QR codes, and what should be expected from both business and consumer? The QR Qonundrum doesn’t have to be an all-in or all-out decision, however – a hybrid approach, using lessons from the business side of the pandemic and the consumer side of hospitality, may be a viable way forward for businesses large and small.
CHICAGO – A majority (62%) of foodservice operators are currently understaffed, according to the National Restaurant Association’s State of the Restaurant Industry Report, 2023. Foodservice operators gathered in Chicago for the 2023 National Restaurant Association …
If proper technology and facilities can be developed to lessen the current emissions costs of lab-grown products, then yes, the research team found cultured meat to be much more environmentally competitive and with a potential wide range of applications. Today, though, the scientific/environmental/cultural jump “from pharma to food” remains an expensive and taxing endeavor for mother Earth.
The process of upcycling food – finding new, higher-value uses for items that would otherwise go to waste – appears to boast untapped potential for businesses these days.
This article is sponsored and written by GTF Technologies. By now, everyone in the food industry knows that 30-40% of food produced1 and almost half of all fruits and vegetables grown worldwide2 go to waste. …
With some financial experts predicting a fairly significant downturn soon, here’s advice for recession-proofing your business.
Engineers at Columbia University have demonstrated the future of digital cooking by 3D printing a seven-ingredient slice of cheesecake.
As the U.S. Federal Reserve attempts to slow the economy in the battle against inflation, major e-commerce, tech companies and other businesses have announced tens of thousands of layoffs. Is the wave of job cuts …
Natural Products Expo West 2023 put plant-based innovation on display. Here’s a look at the trends that were most apparent.
The future of the food industry is coming into focus as artificial intelligence (AI) grows increasingly popular.
Cyberattacks at food companies have sounded alarms throughout the industry, leaving many businesses wondering when they will be attacked.
Cell-cultured meat continues to expand on a global scale as start-ups and major meat producers target the category. But how exactly are cuts of cultivated meat created — and how soon can consumers purchase these products?
Bioprotection prevents yeast and mold from growing, extending the shelf life of fermented foods and the manufacturer’s bottom line.
The biggest names in global fast food are adjusting to the new market realities by innovating with cutting-edge technology.
Clean, natural, plant-based proteins could help strengthen the industry segment amid market volatility, according to one CEO.
