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.
