Weekly Roundup – Week of 10.14.24
October 18, 2024
From school lunch programs to alternative meat making a resurgence, this week’s roundup covers top trending F&B news – all curated by our team of strategists and food enthusiasts:
School Lunches: A Nutritious Evolution
The Food Institute’s latest video delves into the exciting transformation of school lunches. With a focus on healthier options, increased variety, and expert insights, the video explores how school foodservice has adapted to meet the needs of today’s students. Manufacturers can play a crucial role in supporting this positive evolution. By partnering with schools for taste testing and offering free samples, they can help convert finicky eaters into healthier choices. Additionally, given the tight budgets faced by school meal programs, providing versatile ingredients that can be used across various dishes can streamline inventory and enhance meal planning. Watch Now
Are Restaurants’ Carbon Emissions Out of Control?
Restaurants contribute significantly to carbon emissions through food waste, energy consumption, water waste, and excessive packaging. An article from Eater emphasizes how commercial kitchens use up to 10 times more energy than other businesses, with heating, cooling, refrigeration, and cooking equipment being the largest culprits. Eater highlights effective ways restaurants can cut their carbon footprint, reduce energy and water use, and minimize plastic pollution. By partnering with food and equipment manufacturers, owners and chefs can explore innovative ingredients and energy-efficient technology to minimize their environmental footprint across the entire menu. Learn More
Alt-Meat Market – A Frozen Revival
The plant-based meat market has seen its ups and downs, but according to industry experts, there are signs of a resurgence. While the frozen segment has bounced back more quickly than fresh, both sectors offer exciting growth opportunities. Circana’s Chris DuBois highlights cultivated and fermented meat alternatives as promising categories gaining momentum. He also emphasizes the importance of providing consumers with high-quality products made from simple ingredients, trending flavors, and innovative forms. Read More
Innovations Shaping the Future of Grocery Retail
The annual Groceryshop conference highlighted the transformative forces reshaping the grocery industry. Topics included how analytics are redefining shopper interactions, the challenges of building customer loyalty amidst endless buying options, and the impact of automation on supermarket operations. Vendors showcased cutting-edge tools, from computer vision to electronic shelf labels, aimed at boosting efficiency and personalizing the shopping experience. These innovations are driving the future of grocery retail, helping retailers adapt to the evolving landscape. Read Story
Fresh Thyme Market’s 2025 Food Trends Outlook
As Fresh Thyme Market looks ahead to 2025, three key areas stand out: the rising popularity of mango as a versatile and nutritious ingredient, the increasing demand for bold and nuanced heat in culinary experiences, and the growth of mindful sipping, with a focus on non-alcoholic beverages enhanced by mood-boosting ingredients like kava and magnesium. These trends reflect evolving consumer preferences for global flavors, wellness, and innovative taste profiles. For a deeper dive into the trends, Read Article
