Weekly Roundup – Week of 4.21.25
April 25, 2025
Find F&B trends, consumer insights, and the latest on the FDA’s approach to eliminating food dyes – all curated by our team of strategists and food enthusiasts:
A Convenient Food Destination: Discover The Latest C-Store Foodservice Trends
Convenience stores are stepping up their food game in a big way. From value meals to viral flavor trends, C-Store menus are starting to look a lot more like those of your favorite fast-casual spots. In the race to capture busy consumers, operators are rolling out everything from chicken-centric dishes to custom-weighted deli items and grab-and-go wraps. Even frozen yogurt stations and craveable condiments like pickle ranch are making appearances. Food brands can leverage this shift with convenient products that can be used across multiple-daypart food items. Read all 10 fresh trends shaping the C-Store food scene.
Zebra Striping Leads Gen Z Beverage Purchases
Gen Z is redefining social drinking with a trend called “zebra striping,” which involves alternating between alcoholic and non-alcoholic beverages during a night out. This approach aligns with the generation’s emphasis on health, mindfulness, and moderation, allowing them to enjoy social events without overindulgence. The rise of zebra striping reflects a broader cultural shift towards flexible drinking habits, with many young adults embracing “sober curious” lifestyles and the growing market of non-alcoholic alternatives. Read Story
Cracking Down On Food Dyes
The U.S. Food and Drug Administration (FDA) announced plans to phase out the use of petroleum-based synthetic food dyes in the American food supply, citing health concerns, particularly for children. This initiative targets eight synthetic dyes commonly found in products like cereals, candies, and beverages. The food industry is expected to transition to natural color alternatives, with the changes anticipated to take effect by the end of 2026. This move aligns the U.S. more closely with international standards and reflects a growing emphasis on health-conscious food production. Learn More
The Science Behind New Product Formulations
The article “Navigating the Complexities of Food Formulation: Where Art Meets Science” highlights the multifaceted challenges food brands face in product development. Key issues include balancing health and taste, differentiating in saturated markets, complying with retailer ingredient restrictions, and managing rising costs. To address these, companies are leveraging advanced ingredients like umami and kokumi enhancers to improve flavor without compromising nutrition. For food brands, this underscores the importance of integrating scientific innovation with culinary creativity to develop products that meet evolving consumer expectations. Read On
New Frozen Seafood Tech Entices Fresh Sales
Frozen seafood is gaining popularity in grocery thanks to improved freezing technology that locks in nutrition, flavor, and texture—making it nearly indistinguishable from fresh. This shift helps grocers capitalize on rising consumer interest in seafood, especially among younger shoppers, who value convenience, sustainability, and year-round availability. Grocers can further drive sales by educating customers on how to easily prepare frozen seafood and highlighting key motivators like “wild-caught” and “sustainable.” In-store demos, chef partnerships, and themed promotions are proving effective at increasing engagement and boosting basket size. Read Article
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