Experts Say Tentative Dockworkers Deal Strikes Balance

A tentative deal granting U.S. dockworkers a pay hike averted a potential supply chain crisis, while opening the door to modernizing ports.

Raising the Dough: Gluten-Free Texas Toast Represents ‘Huge Breakthrough’

By all accounts, New York Bakery’s R&D team may have produced a game-changing gluten-free product. The key, one company exec says, is the brand’s unique alternative to dough.

Value 2.0: Catering to Shoppers’ Personal Priorities

In 2025, consumers will redefine “value,” prioritizing brands that align with their personal values, according to Acosta Group. Retailers must embrace this shift by enhancing experiences through personalized retail media, leveraging social commerce, and addressing health-conscious demands with transparency.

Exec Notes PepsiCo 2025 Gen Z Playbook

PepsiCo recently told The Food Institute that it’s doubling down on Gen Z’s blurred meal and snack habits by embracing bold flavors and immersive brand experiences. The corporation is paying particularly close attention to trends inspired by TikTok.

‘Bed Rotting’ Culture: What the F&B Industry Needs to Know

A common social media trend, so-called “bed rotting” has taken over Gen Z and Millennial culture, granting a permissible indulgence in snacking and scrolling. The food industry is reacting accordingly.

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.

Why Conagra Is Ready to Say ‘Arrivederci’ to Chef Boyardee

Conagra is reportedly exploring the sale of its Chef Boyardee brand, a once-dominant player now struggling amid shifting consumer preferences for healthier options, as many similar legacy brands face limited growth prospects.

IFMA Introduces Rebranded Identity at 2024 Presidents Conference

The 72-year-old organization recently unveiled a rebrand in a new video that retraces its history and reflects the changes seen in the food-away-from-home category since the pandemic.

GLP-1 Drugs: Food Industry Threat or Dieting Fad?

GLP-1 weight-loss drugs are transforming dieting culture, offering a relatively easy solution to weight loss. While these drugs may disrupt food consumption patterns, their long-term impact hinges on overcoming high dropout rates and premium pricing, one industry insider says.

5 Keys for Brands When Considering Influencer Marketing

Influencer marketing can be highly effective for F&B brands. However, the strategy requires authentic storytelling and carefully crafted content, according to experts.

Hacking Humans 2.0: Redefining Health with Gut Bacteria

With dreams of CPG integration, FitBiomics is producing probiotics designed by data mining the gut microbiomes of professional athletes. Is this the next big wellness trend?

The Unstoppable Rise of Shrinkflation

Shrinkflation, the practice of reducing product sizes while maintaining prices, has become a common cost-management strategy for manufacturers amid rising costs. Experts predict the tactic is here to stay, for multiple reasons.

3 Key Takeaways From the 2024 Private Label Trade Show

The 2024 PLMA Trade Show showcased private label’s ascent, with U.S. store brand sales projected to surpass $250 billion this year. Trends like globally inspired dips and coffeehouse-style beverages at home captured consumer interest.

Is Yogurt Losing its Luster? Campbell’s Sale of Noosa a Call for Brands to Evolve

While industry experts note that yogurt remains popular due to its ties to gut health trends, they emphasize the need for innovation in portable, health-focused products for brands to stay competitive amid shifting consumer preferences.

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.

7-Eleven Pilots Food-Centric Design Amidst Headwinds

7-Eleven parent Seven & i Holdings Co. recently outlined plans to update its domestic footprint with improved food experiences. This could be a winning strategy for a business that has faced headwinds of late.

Runway to Restaurant: F&B Applications from a Fashion Phenom

Believe it or not, recent fashion industry success strategies, such as experiential retail, offer valuable insights for the F&B industry. Miu Miu’s personalized online presence and bold marketing, for example, offer F&B brands approaches they can use to stand out.

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.

3 Key Takeaways from Gulfood Manufacturing 2024

The Food Institute attended this week’s Gulfood Manufacturing 2024 event in Dubai and noted that the gathering highlighted advancements in sustainable practices, alt-protein, and tech-enabled ingredients. It also illustrated the industry’s commitment to reducing greenhouse gas emissions.

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.

Is Organic Losing Its Luster? Inflation, Skepticism Reshape Market

Organic food once thrived on consumer perception of health benefits but is now struggling due to increased competition and consumer confusion about labeling. Experts say organic producers must adapt by emphasizing additional value.

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.

Consumer Angst Necessitates F&B Industry Action

Roughly 86% of shoppers report consumer frustration when shopping for groceries. A new report sheds light on the woes that plague the shopper journey, while also offering advice to manufacturers and retailers looking to retain their consumer base.

Kind of a Big Deal: Snack Brand Targets Protein, Flavor in 2025

Beth Jarocki, chief customer officer at KIND Snacks, said modern shoppers are as focused as ever on consuming more protein, less sugar, and bolder, spicier flavors.

CPGs Bet Big on Plant-Based Packaging

Plant-based packaging is gaining momentum, prompted by environmental concerns, regulatory pressures, and corporate sustainability efforts. With a projected 9% CAGR in the plant-based packaging market expected through 2032, companies like Califia Farms are innovating with recyclable solutions.

Column: Pepsi Makes Bold Bet on Siete

PepsiCo’s acquisition of Siete Foods is a bold move, especially given that valuations in the Hispanic food space have traditionally been lower than expected. Siete’s better-for-you product line fits well into Pepsi’s snack portfolio, though.

Coffee Culture in 2024: Hot Coffee Declines as Cold Brew Booms

How do consumers take their coffee in 2024? Early and often. Roughly 56% of consumers drink coffee daily. Industry experts feel RTD coffee drinks are poised for especially big things in the near-term.

The Art of Crafting Premium Colombian Chocolate

Magno Chocolates, founded by Colombian chocolatier Nataly Nicholls, blends high-quality ingredients and artistic craftsmanship to create premium chocolates rooted in the renowned “Fino de Aroma” cocoa. The woman-owned brand emphasizes ethical sourcing.

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.

Wellness, Emotions Fuel Snacking Trends

In just a few years, consumer snacking has evolved, driven by a greater focus on nutrient density and one’s emotional connection to food. This shift has accelerated the demand for healthier snacks that offer both pleasure and functionality.

2024: The Year of the Convenience Store

Convenience stores have seen significant growth in 2024, with visits increasing 58.6% in August compared to 2021, driven by expanded food offerings and smaller, more frequent shopping trips.

Trust Your Gut: Harken Sweets Goes All in on Superfood Snacks

A health scare inspired CEO Katie Lefkowitz to create gut-friendly snack bars. She ended up with a sweet solution in the form of date caramel candy bars.

Baking Up Success: Why Americans Splurge on Specialty Cookies

U.S. cookie sales are projected to reach $12.48 billion this year, with growth driven by demand for both indulgent treats and healthier, specialty options like gluten-free cookies. The trend reflects consumer demand for cleaner ingredients and allergen-free alternatives.

From Urban Markets to Suburban Sprawl: Grocers Testing New Territories

Across the U.S., national retailers are expanding both in their communities and testing new markets. Trader Joe’s alone expects 22 additional locations to open by year’s end.

Private Label: an Increasingly Effective Retail Lever

Private label represents roughly 19% of the market. It offers brands and retailers an opportunity to deliver on price, taste, and quality.