Weekly Roundup – Week of 3.2.26

March 6, 2026

Read this week’s impactful new stories that food brands should pay attention to – all curated by our team of strategists and food enthusiasts:

Gordon Foodservice Forecasts Food & Beverage Trends For 2026

GFS outlines major trends defining foodservice in 2026, including a shift in how consumers define value (favoring experience and quality over lowest price), changes in appetite and menu demand due to GLP-1 medications, and a resurgence in comfort and authentic foods paired with bold new flavors and small-plate experiences. For food brands and suppliers, this means opportunities to innovate with nutrient-dense ingredients, offer products that align with evolving health and experiential trends, and support operators seeking unique flavors and formats that resonate with today’s diners. Read Article

Learn Why Private Labels Win With Younger Audiences

Host Chris Campbell and guest Hunter Thurman of Alpha-Diver unpack how consumer psychology, including emotional decision-making and preference for innovation beyond price, is reshaping how shoppers evaluate and choose private label products. In this Food for Thought Leadership episode, they discuss why many national brands struggle when they lean heavily on price promotions and highlight how private labels are increasingly winning with younger consumers by delivering innovation, quality, and relevance on the shelf. Listen Now

Operators Overlook Important Data: How Food Brands Can Help

Restaurants that invest in modern, integrated technology (like tabletop tablets and advanced POS systems) can transform raw data into actionable insights, enabling them to refine menus, optimize staffing, improve table turns, and respond rapidly to guest preferences and trends. For food brand partners, this trend emphasizes the value of providing operators with data-friendly products (e.g., items easy to track via sales and feedback), collaborating on menu performance insights, and offering analytics support or tools that help operators translate dining data into increased sales and loyalty. Read On

The New “Healthy” Definition Is Disrupting Supply Chains

The FDA’s updated definition of “healthy” is now in effect, prompting manufacturers to reformulate products and re-evaluate sourcing to ensure compliance well ahead of the 2028 deadline. This change is driving intense competition for compliant ingredients and putting pressure on supply chains, procurement, and label/marketing strategies as brands race to secure compliant inputs and maintain or earn “healthy” claims. This means food suppliers must prioritize early reformulation strategies, strengthen relationships for compliant raw materials, and align product portfolios with the new regulatory standards to avoid losing shelf space or consumer trust. Learn More

Frozen Food Sales Are Heating Up

U.S. frozen food sales have surged — up more than 45% compared with 2019 — driven by both inflation and real volume growth, with particularly strong increases in frozen meats, poultry, and snacks. Shoppers are increasingly combining frozen and fresh items in meal prep, and demand for minimally processed, high-protein frozen options is strong, while club and mass retailers are gaining share versus traditional grocers. Food brands may consider expanding their frozen offerings with better-for-you options and ensuring consistent availability to capture rising consumer interest in convenient, cost-efficient products. Read More

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