Weekly Roundup – Week of 7.24.23
July 28, 2023
Today’s weekly roundup highlights top food and beverage-related stories of the week – curated by our team of strategists and food enthusiasts:
Barbie Takes Over The Food Industry
As the Barbie Movie continues to drive audiences dressed in shades of pink to theaters all over the world, we could not pass on acknowledging how the Barbie phenomenon has infiltrated the food industry. Of course, ice cream hot spots such as Pinkberry and Cold Stone Creamery are getting in the mix with Barbie Land Berry Pink Frozen Yogurt and Pink Cotton Candy Ice Cream. And Krispy Kreme is offering three Barbie-themed doughnuts – The Original, The Dreamer, and The Girl Boss in a combo pack. Get All the Pinkalicious Details, Here.
Is Fungi Protein The Next Sweetener?
MycoTechnology thinks so. The company has uncovered a naturally sweet fungi protein made from honey truffle. This breakthrough discovery comes at a time when aspartame is being highly scrutinized as a possible carcinogenic. Alan Hahn, CEO of MycoTechnology, states, “Our honey truffle sweetener [brings] a new era of clean-label sweeteners, revolutionizing the way we create foods and beverages without relying on traditional sugar or artificial sweeteners.” Read More.
The Second Half of 2023 Looks Promising For U.S. Restaurant Chains
Reuters published an article this week citing that big restaurant chains, especially QSRs, are expected to turn big profits during the back half of 2023, according to industry analysts. While overall food prices remain high, commodity costs for chicken and dairy categories, for example, have improved. Analysts predict that restaurants will be able to “take back market share from at-home channels such as grocers and supermarkets.” Learn More.
New Social Eatertainment Concept Hits The U.S.
Batbox, a virtual baseball experience originating in Mexico, will be opening locations in U.S. markets starting in Texas. The concept takes Top Golf to new levels with “HD screen simulation and high-speed camera sensors” for the ultimate real-life baseball experience. The foodservice model is elevated ballpark food with higher-grade ingredients and hand-crafted beverages. The service component is said to be fast-paced and easy to execute, including QR code apps for ordering and delivery to guests or texts when food is ready to pick up. Read Article.
New Products To Watch
Three exciting new, albeit disparate, products are entering the market. Yough’s pizza dough, made from Greek yogurt is taking the frozen pizza category by storm. The brand claims its dough has a higher protein content with fewer calories and carbs compared to cauliflower and chickpea alternatives. Konscious Foods launches a plant-based sushi line nationwide at Whole Foods. The new line features nigiri and poke bowls, made with clean ingredients such as konjac plant, pea fiber, Jasberry rice, and organic red quinoa, as well as organic fruits and vegetables. And Maxwell House, a 131-year-old brand, reinvents itself with the launch of instant iced latte with foam in an attempt to attract a younger audience base. Three flavors are available – Vanilla, Caramel, and Hazelnut – and prep is easy, simply mix on packet with one cup of cold water.
Stop back every week for more hot topics and industry-related news stories.
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