Understanding what is driving market changes for your CPG, foodservice and restaurant brand — from macro to micro data — informs everything we do. Please read these thoughtful perspectives from our insightful team.
Ingredients is a hot topic right now, especially those on the spicy side, as consumers continue to gravitate toward spicy foods and restaurants leverage their popularity. New AI technology is helping chefs and at-home chef enthusiasts with recipe creation and tips and tricks. And vertical farming is expected to grow substantially as supply chain disruptions continue. Find these stories and more in this week’s roundup.
Discover 5 big bakery trends, new fulfillment strategies from Walmart and Amazon, KFC’s summer menu launches and a new aquatic plant-based egg substitute that is expected to outperform eggs in most to all applications.
Discover how sleep-inducing foods could improve sleep disorders, generative AI is set to streamline the transportation industry, Domino’s new service delivers pizza anywhere, and new rapid hydration drinks bring extra functional benefits.
This week's roundup feature the latest in e-Grocery, private label, 7-Eleven's refreshed Slurpee program, and TGI Friday's Grilled and Sauced Menu.
This week’s blog showcases why the decline in the meat industry may not be short-lived, how C-store operators can boost sales by balancing healthy and indulgent options, where a Cheez-It-themed store is popping up for summer travelers, and the 2023 James Beard Awarding restaurateurs and chefs.
A few key themes emerged from the 2023 National Restaurant Association Show including a rise in technology, plant-based foods, and ethical sourcing and sustainability efforts. Read our blog to learn more.
Read why restaurants are shifting back to physical menus, how climavorism is impacting consumers’ purchasing decisions, what the 2023 Food & Health Survey from IFIC covers, and new products from KIT KAT and Cheetos.
While alternative milks are leading the plant-based dairy category, inflation and innovation are hurting growth. C-stores are shifting to more unconventional locations. And buy now, pay later programs provide consumers with an option for purchasing groceries during financially unstable times. Read this week’s roundup to learn more.
Check out our latest weekly blog to discover which generation is driving veganism, if innovation in the ice cream and frozen novelties categories can boost C-store sales, new premium prebiotic soda from Olipop, and menu items shaking up Shake Shack and Wendy’s this summer.
This week’s roundup highlights consumer trends on skyrocketing grocery prices and a new tool retailers can use to compare private label products, a partnership between Uber Eats and DeliverZero for reusable containers, better-for-you beverages’ slow integration in foodservice and new product news from Kraft-Heinz and UpsideFoods.
311 E Chicago Street | Suite 320 | Milwaukee, WI 53202
414.276.1080 | grow@omnivoreagency.com
Privacy Policy ©2026 Omnivore Agency