Weekly Roundup – Week of 7.21.25

July 25, 2025

Discover the most notable food and beverage news stories of the week – all curated by our team of strategists and food enthusiasts:

Consumers Show Preference For Human-Led Ordering

With satisfaction ratings of 85% at the counter and 83% at the drive-thru, consumers are showing a clear preference for human-led ordering experiences at quick-service restaurants. This is significantly higher than the 70% satisfaction rate for kiosks. The drop in kiosk satisfaction suggests that technology, when not intuitive, can create friction and hinder the fast, convenient experience QSR customers expect. This trend highlights the continued importance of frontline staff in delivering seamless service and the need for technology that enhances, rather than replaces, human interaction. Read Story

Podcast: International Food Trends Shaping U.S. Markets

In this episode of The Food Institute Podcast, JP Hartmann, director of Anuga, one of the world’s leading food and beverage trade shows, explores how global food trends are evolving and intersecting with U.S. market movements. Listen to gain insights into key international trends shaping the industry, what innovations and categories are gaining traction worldwide, and why Anuga has become a can’t-miss event for food professionals looking to stay ahead. From sustainability to supply chain shifts, the conversation highlights the growing importance of thinking globally to drive innovation and growth in the U.S. food space. Listen Now

Gen Z Gets Saucy With A Soda Spin

Gen Z is driving a “sauce-everything” trend, even dreaming up soda-based sauces, according to a survey conducted by Rubix Foods. Among soda flavors, 56% favored Dr Pepper, followed by root beer and Coca-Cola variants, and 71% said they’d enjoy Dr Pepper BBQ sauce in restaurants, per The Food Institute. This bold flavor innovation reflects Gen Z’s desire for customization, creativity, and experiential eating, pushed forward by viral moments on platforms like TikTok. It signals opportunities for brands and restaurants to develop versatile, soda-inspired sauces and dips that cater to adventurous palates. Read Article

Will Methane Innovations Drive Operational Efficiencies?

According to a new article by Trellis, methane-focused innovations, particularly dried seaweed feed additives like those adopted by Chipotle and Danone, present food companies with significant opportunities to boost efficiency, reduce emissions, and stand out in the marketplace. By capturing methane reductions through seaweed or synthetic supplements, firms can lower costs, meet tightening sustainability regulations, and appeal to eco-minded consumers. For food manufacturers, embracing these methane solutions can deliver operational gains, stronger ESG profiles, and a competitive edge in a rapidly evolving industry. Learn More

Top C-Store Chains Leverage Bold, Limited-Time Summer Menu Items

Convenience Stores are successfully tapping into consumer cravings and fun flavor experiences. As you work with your C-Store partners on fall and winter menu planning, here are some delicious menu moves driving traffic:

• 7-Eleven introduced a Bacon Lover’s pizza and a Jalapeño Ranch Chicken Taquito
• EG America added a Sour Patch Kids frozen drink and new snack wraps to its grab-and-go lineup
• Arko’s Fas Craves pilot brings hot handhelds like chicken biscuits and mozzarella sticks, signaling a push for curated, fresh offerings
• Rutter’s is experimenting with distinctive hot dogs, including a Fried Pickle Dog and Cuban Dog

These moves reflect broader food industry trends around experiential eating, craveable flavors, and fresh grab-and-go convenience. Read More

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