Like session beers, Guiver said many ciders feature a higher ABV than what many people are used to (or remember!). “We’re seeing more ciders with ABVs of 7% or more as customer trends change,” she added, “and cider is walking this line of tradition as well as approachability and innovation.”
If you have a difficult time starting your day unless you’ve had your morning cup (or three) of coffee, you’re not alone. Roughly 90 percent of Americans consume caffeine regularly, according to the United Brain …
The contemporary C-store is not just a place of commerce and connection, but community and expanded food/bev services. No Loitering signs are giving way to invitations to pull up, sit down, and stay a while.
Generative AI burst onto the scene this year as programs like ChatGPT, Bard, and Midjourney demonstrated the vast potential of this emerging technology. Many experts predict that generative AI will soon transform how businesses operate, making right now the perfect time to get ahead of the competition.
Sometimes fans get the best of their preferred brands and flavors by creating demand for a once-unthinkable product or simply demanding the return of favorite LTOs.
The Food Institute was on the scene at the 2023 Plant Based World Expo taking in the sights, sounds, and most importantly—tastes—while chatting with exhibitors about their offerings. Here are the top trends we spotted:
The American apple harvest could reach 250 million bushels this year, a 1.5% increase from 2022. Branded apple varieties account for 15% to 20% of apple sales.
Curiosity is the number one reason consumers try plant-based foods, but what will keep them coming back for more? At the Plant Based World Expo in New York City last week, Steve Markenson, VP of Research & Insights at The Food Industry Association, addressed this essential question.
Plant-based creamer has ascended to become the third largest plant-based category – as new product releases have highlighted.
It’s the influencers’ world and we’re just living in it. Here’s how to avoid the next Fyre Festival with your brand.
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.
The plant-based category is humming with natural sweetener innovation as artificial alternatives face mounting scrutiny from both consumers and government regulators.
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.
For 16 harrowing months at the height of the Covid pandemic, Dr. Morgaine Gaye lost her sense of taste and smell. The experience, she said, “was mind-blowing.” Turns out, you talk an awful lot about …
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.
Brazilian coffee research organization Instituto Agronomico de Campinas (IAC) has entered a decisive stage in its two-decade project to develop naturally decaffeinated coffee varieties by crossing different plants that have very low caffeine content.
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.
World-renowned chef Massimo Bottura spoke with The Food Institute recently and shared his secrets to food industry success.
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 …
An Innovation CoE is the creative engine of an organization, dedicated to spotting the next big trends, carving out new opportunities, and developing strategic, forward-thinking solutions.
