Barbie is taking over the big screen and the food industry with pink-themed products and menu items. A new fungi protein discovery could disrupt the sweetener market. Batbox brings eatertainment to the next level and new Greek yogurt-based pizza dough and plant-based sushi come to market with cleaner ingredient alternatives. Find all this and more in this week’s roundup.
Ice cream is so hot right now, and Amercians are buying it in bulk! Regional grocers might have a disadvantage in e-commerce compared to Walmart, but with a few refinements in pricing and pickup service strategies, they can compete. A new network, GLEAM, is helping foodservice professionals reach their full potential. And, Hostess is creating some fun new products to satisfy snack cravings. Read our roundup to learn more.
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.
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