Weekly Roundup – Week of 2.10.25
February 14, 2025
Data and rising costs drive this week’s food and beverage news – all curated by our team of strategists and food enthusiasts:
Collaboration Is Key In Data Sharing
In the Food Institute Podcast episode titled “Data Collaboration is Key for Food Away from Home,” Chris Hart, President of Tibersoft, discusses the importance of data interoperability and collaboration within the foodservice sector. He emphasizes that by sharing data across the supply chain, stakeholders—including manufacturers, distributors, and operators—can gain actionable insights that drive growth and efficiency. For food manufacturers, this collaborative approach enables better demand forecasting, inventory management, and responsiveness to consumer trends, ultimately enhancing competitiveness in the market. Embracing data collaboration is essential for navigating the complexities of the modern foodservice era. Listen To Podcast
New Strategies For Food Waste Prevention
With growing concerns over food waste and its environmental impact, state and local governments are enacting organic waste bans and recycling laws to divert food from landfills. The National Strategy for Reducing Food Loss and Waste aims to cut food waste in half by 2030, encouraging food manufacturers to adopt circular economy practices such as donation, upcycling, and composting. Anaerobic digestion is emerging as a key solution, converting organic waste into renewable energy and nutrient-rich fertilizer, reducing greenhouse gas emissions in the process. For food manufacturers, investing in these waste diversion methods not only supports sustainability goals but also enhances operational efficiency and compliance with evolving regulations. Learn More
Data Drives Menu Development
The food and beverage industry is evolving rapidly, with operators facing mounting pressure to innovate while managing rising costs and shifting consumer preferences. In a discussion hosted by Nation’s Restaurant News, experts from Dutch Bros and Datassential explore how data and AI are revolutionizing menu development. By leveraging analytics, brands can identify emerging trends, refine concepts with speed, and balance creative intuition with data-driven insights. AI is also playing a crucial role in streamlining ideation and optimizing consumer engagement, helping food manufacturers develop products that resonate with their target audiences. Watch Video
Restaurants Look To Change Pricing Strategies To Align With Diner Demands
With diners becoming more value-conscious, 95% of restaurant operators recognize the need to adjust their offerings, according to the National Restaurant Association’s 2025 report. While 47% of operators plan to introduce discounts or promotions this year—down from 53% last year—experts suggest that value must go beyond price to include food quality, service, and overall experience. Quick-service restaurants (QSRs) have seen more success with limited-time offers and value meals, with 51% citing promotional deals as effective. As affordability remains a priority, restaurants must balance pricing strategies with strong customer engagement to drive repeat visits and brand loyalty. Read More
Alternative Meat Brands Follow New Strategies To Gain Consumer Trust
In response to concerns over ultra-processed foods, alternative meat brands are reformulating products to include more natural ingredients with functional benefits. Securing endorsements from health organizations like the American Heart Association (AHA) and the American Diabetes Association (ADA) has become a key strategy. For example, Beyond Meat’s new pre-seasoned plant-based steaks—Chimichurri and Korean BBQ-Style—offer 20 grams of protein per serving with only one gram of saturated fat, earning them the AHA’s “Heart-Check” and the ADA’s “Better Choices for Life” certifications. These initiatives aim to rebuild trust among health-conscious consumers by highlighting the nutritional advantages of plant-based alternatives. Read Story
Keep up with the latest food and beverage industry news by reading our weekly roundup every week.
