Weekly Roundup – Week of 6.20.2022
June 24, 2022
Today’s roundup features our top five, and a bonus sixth, food-and-beverage-related news stories of the week, curated from our team of strategists and food enthusiasts:
Value Networks Emerge From Sluggish Transparency Efforts Across The Food System
Issues affecting food supply chain transparency are complex and can include digitization challenges, technology immaturity, sourcing from rural, analog producers, and disruptions connecting varying business units. These problems are further amplified by social media as consumers push for food transparency and information availability. Value networks emerged to help reduce transparency complexities by connecting multiple stakeholders and their digital channels to gain important value-based intelligence. Learn More.
Meal Kit Services Change Business Models To Reach New Consumers
According to Statista, the meal kit industry has room to grow, projecting that the U.S. market will reach more than $10 billion by 2024, compared to $6.9 billion in 2021. Separate studies from Progressive Grocer and Culinary Visions, respectively, found that consumers are interested in meal kits that meet specific dietary needs and that almost 49% of consumers aged 18-34 use meal kits as part of their daily routines. Meal kit services are changing subscription models, adding more convenience with new ingredients and meal occasions, and expanding offerings to accommodate diets such as plant-based. Read On.
Krispy Kreme Enters Soft Serve Market
Starting this week, Krispy Kreme is launching Original Glazed Soft Serve Ice Cream in ten markets—with plans to expand this summer. Fans will enjoy its iconic glaze flavor and the brand’s proprietary and secret ‘Original Glazed Doughnut’ recipe. Soft serve will be available in shakes and waffle cones – made with Krispy Kreme’s doughnut mix and glaze flavor. Customers will also be able to try a variety of toppings and both Strawberry Iced Sprinkled and Chocolate Iced. See More.
Will Robots Be Preparing Your Meals The Next Time You Dine Out?
For roughly ten years, researchers have been developing intelligent robots that are expected to prepare food. According to the article, new robotic chefs will use “higher dimensional information to learn more humanoid motion in kitchen skills, such as visual and electromyography signals” – essentially mimicking human arm movement using visual feedback. Researchers hope to first introduce robotic chefs that can stir-fry foods and then expand to other types of food preparation. Read Article.
Food Companies Accommodate Specialty Diets
According to the Asthma and Allergy Foundation of America, approximately 32 million Americans have some type of food allergy and both Gen Z and millennials are becoming more restrictive in their diets per a report from the Institute of Food Technologists (IFT). Studies also show that many people suffering from food allergies are also allergic to multiple foods. Food companies are shifting course and boosting the development of allergen-free products that meet varying consumer dietary needs. Read Further.
Just For Fun! A Sleepover at Dave & Buster’s
The eatertainment venue, Dave & Buster’s, is turning one of its stores into a bed and breakfast for a one-time sleepover event. This July, by-invitation-only, one Miami location will be transformed into a pop-up bed-and-breakfast inn with a bedroom suite inside one of the arcade’s meeting rooms. By submitting the best 10-minute video explaining why Dave & Buster’s is a great place to spend summer nights, one lucky winner and their friends will experience the all-night event. Find The Details Here.
Stop back every Friday to read more!
