Overcome Fragmented Data and “Option Paralysis

In the latest Food Institute podcast, experts from Tibersoft and Conagra discuss how foodservice manufacturers can build a high-performing marketing engine by sharpening their use of data and focusing on actionable insights rather than getting lost in endless reports. They stress that too much fragmented data often leads to “option paralysis,” and that answering specific sales and marketing questions with clean, targeted intelligence drives better decisions and results. Guests emphasize the importance of storytelling and clear narratives that tie data back to operator needs and market opportunities. For food suppliers, this means investing in strategic data management and clearer value communication isn’t just a tech upgrade — it’s a competitive advantage that can strengthen customer relationships and accelerate sales outcomes. Listen Now

Understanding The Dining Decision Windows

A new article from the Hartman Group suggests that food industry players must shift their strategy from focusing on “who” is eating to “when” and “how” consumption decisions are made. The research identifies four distinct decision time frames—proactive planning, just in time, planned spontaneity, and spur-of-the-moment—with planned spontaneity emerging as the most common approach. For the industry, this means that success depends on aligning product development, packaging, and merchandising with these specific acquisition behaviors rather than just demographic profiles. Learn More

Is Plant-Based Really That Expensive For Consumers & Operators?

Plant-based eating has earned a reputation for being pricey, but new global research suggests that assumption may be wrong. While alt-meat and alt-dairy products often carry premium price tags, diets centered on whole-food staples like beans, grains, and vegetables can reduce grocery bills by 16–40%. The real barrier may be perception, not price, as consumers often equate “plant-based” with specialty products instead of everyday ingredients. For restaurants, the findings highlight a clear opportunity: thoughtfully developed plant-forward dishes can lower food costs while appealing to increasingly value-conscious diners. Read More

5 Key Restaurant Marketing Shifts You Must Watch

Restaurant marketing is recalibrating where smarter beats louder. In this forward-looking breakdown from FSR, three early signals stand out: AI works best as an assistant, not an authority; influencers drive credibility, not just impressions; and some of the biggest growth opportunities are already happening inside your four walls. The full list outlines five shifts poised to shape how restaurants attract and retain guests in 2026. If you’re planning next year’s strategy, this is essential reading. Read On

What’s Ahead for K-12 Foodservice

Few foodservice segments face as many moving targets as K-12. And 2026 is shaping up to be especially complex. From tighter budgets to shifting federal definitions of what qualifies as “healthy,” school foodservice directors are navigating major operational and nutritional changes. In the latest Reality Check episode, K-12 Silver Plate Winner Danielle Bock shares what leaders should expect and how districts are preparing now. It’s the first in a new series examining the biggest challenges across food-away-from-home segments. Listen Now

Don’t miss a roundup. Visit our blog every week for the latest food and beverage industry news.

The post Weekly Roundup – Week of 2.23.26 appeared first on Omnivore | A Food & Beverage Advertising Agency.

Wingstop Kitchens Are Getting Smarter

Wingstop is rolling out its new kitchen operating system, Wingstop Smart Kitchen, across 1,000 restaurants, with full U.S. placement expected by year’s end. Early results show a 40% drop in ticket times within just four weeks of implementation, leading to faster service, a more consistent guest experience, and stronger sales performance. The new kitchen system is expected to help offset the slowdown and drive future gains. For the broader commercial foodservice sector, Wingstop is demonstrating how investing in smart kitchen technology can improve efficiency, enhance consistency, and support growth. Read Article

What Does Ultra Processed Actually Mean?

The FDA and Health and Human Services (HHS) are determined to develop a universal definition in hopes of alleviating confusion for consumers and the food industry at large. “A definition could help shape future regulation, including what types of food can be eligible for school lunch or food assistance benefit programs,” said the FDA. Currently, ultra-processed foods refer to products made through industrial processing or food containing additives, such as artificial flavors and colors, to make the food items more enticing looking and tastier. Still, there are foods such as yogurt and tofu that can be considered ultra-processed without resulting in negative health outcomes. Hence the confusion. Read More

Move Over Bold Flavors, Gen Z Gravitates Toward Textures

Three top textures are being sought after by this influential group of Gen Zers. “In a recent survey by Collage Group, 63.4% of Gen Z respondents said they enjoy soft textures in sweet snacks, while 58% love chewy ones.” At the same time, jiggly and jammy-egg textures (e.g., partially set yolks and hard-cooked whites) are favored now as a topping over toast and rice dishes.  And, crispy-crunchy textures that create a “multi-sensory” experience are driving Gen Z cravings. Read Story

AI Voice Ordering Adoption In Restaurants

Full-service restaurants are beginning to explore artificial intelligence to streamline operations. AI voice ordering is catching on, especially for handling routine tasks.  As the technology evolves, it could take on more complex responsibilities such as phone and online orders and personalized upselling for loyalty members, offering real support in fast-paced environments. What’s creating a lot of buzz is how AI helps ease the load on busy staff, reducing stress and enhancing the overall guest experience. Learn More

Finding Its Place In The Alternative Meat Space

Beyond Meat has dropped “Meat” from its name, rebranding simply as Beyond, signaling a broader shift from imitating animal protein toward championing plant-based protein in its own right, Vegpreneur reports. The company is launching simpler, ingredient-forward products like Beyond Ground, made from fava beans and psyllium with no added oils or saturated fat, prioritizing nutritional functionality over imitation meat. Beyond’s repositioning may mark a turning point for the plant-based sector, shifting toward genuinely new protein paradigms, simpler ingredient stories, and a more all-encompassing narrative around plant-based nutrition. Read On

Looking for more insights and industry news? Visit our blog every week for top trending stories and the week’s most talked about news.

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Grab ‘N Go Is the Way To Go For Grocers

Grocery shoppers are increasingly turning to grab-and-go and ready-made meals as convenient, flavorful alternatives to dining out. “Sales of deli-prepared meals hit $18.6 billion last year, while grab-and-go bakery items have seen a 50% sales increase over five years—driven by demand for fresh, high-protein, and globally inspired offerings.” Younger consumers and those returning to hybrid work schedules are seeking more indulgent, restaurant-quality meals from their local grocers, prompting retailers to innovate with chef-crafted, consistent, and fresh options. For shoppers, this evolution means more access to premium, on-the-go meal options tailored to health goals, lifestyle needs, and elevated taste expectations—all without the restaurant markup. Read On

Is Value Enough To Maintain QSR Traffic?

An article featured in Food Chain Magazine highlights a troubling trend for quick-service restaurants: declining foot traffic across major brands like McDonald’s, Chipotle, and Starbucks amid ongoing economic pressures. With inflation, stagnant wages, and shifting consumer priorities, even value-driven promotions are struggling to lure back lower- and middle-income diners. McDonald’s, for example, reported its steepest same-store sales drop since the pandemic, while Chipotle and Starbucks are seeing rare declines in transactions despite past resilience. These trends suggest a fundamental reassessment of fast food’s perceived value, with many consumers choosing to cook at home or limit visits. This indicates an urgent need for QSRs to rethink value strategies, pricing transparency, and loyalty-building initiatives to stay relevant in a more cautious spending environment. Read More

Tips On Overcoming Tariffs

At the 2025 BMO Global Farm to Market Conference, food industry leaders discussed the impact of tariffs on agriculture and consumer goods. While tariffs on items like aluminum packaging and imported foods are a concern, companies such as Zevia and Chefs’ Warehouse are implementing strategies like SKU reduction, product reformulation, and inventory optimization to mitigate cost increases. Despite potential price hikes, consumer demand for specialty products like olive oil and French cheeses remains strong, suggesting that modest tariffs may not significantly alter purchasing behaviors. The food industry will need agility in supply chain management and pricing strategies to navigate ongoing trade uncertainties. Maintaining product quality and meeting consumer expectations will be crucial for brands aiming to sustain growth amid these challenges. Learn More

Boosting Customer Experience With Personalized Technology

By centralizing and analyzing customer data, even small establishments can tailor promotions and menu suggestions to individual preferences, thereby increasing engagement and loyalty. For instance, Panera Bread utilized targeted rewards programs to navigate a menu overhaul, resulting in higher retention and reduced manual workload. Similarly, Chick-fil-A’s predictive analytics personalize menu layouts based on past orders, leading to a 23% boost in delivery sales. These strategies demonstrate that with the right tools, restaurants of all sizes can implement effective personalization to foster deeper customer connections and drive revenue. Read Article

Fast Break News In 2 Minutes

In this week’s FI Fast Break podcast, The Food Institute highlights how major retailers like Walmart and Target are adapting to the latest tariff developments, potentially impacting supply chains and consumer prices. McDonald’s announced it will begin closing its CosMc’s locations by late June, with plans to integrate select beverage-focused menu items into hundreds of its core restaurants. Additionally, a new study reveals that nearly half of GLP-1 drug users have cut back on beef consumption, signaling fresh growth potential for plant-based meat brands. Listen Now

Keep up with the trends! Stop back every Friday for the week’s hottest food and beverage news.

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Modular Technology: The New Innovation Unlocking Business Potential

The article “The Convenience of Modularity” from Grocery Dive explores how modular technology is transforming the retail industry by enhancing adaptability and personalization. Innovations like Grab-and-Go stations and modular touch displays offer customers efficient, tailored shopping experiences by providing easy access to essential items and interactive product information. These solutions not only improve operational efficiency but also foster customer loyalty by creating more personalized and convenient shopping environments. Learn More

Trend Watch: What Food Manufacturers Should Consider In 2025

The latest What’s Trending in Nutrition survey from Pollock Communications and Today’s Dietitian highlights key insights shaping food choices this year — with affordability, gut health, and plant-based eating topping the list. Affordability now outpaces even health benefits in consumer decision-making, with convenience and cost ranking highest in purchase priorities. This reinforces the need for operational agility — manufacturers must identify efficiencies that reduce costs without compromising taste or nutritional quality. Fermented foods, plant-based proteins, and technology are also entering a new era of influence. For all insights, Read Article

What DoorDash’s Acquisitions Mean For The Restaurant Industry

DoorDash is making significant moves to expand its global presence and enhance its services through two major acquisitions: Deliveroo and SevenRooms. These strategic acquisitions signal a shift in the restaurant sector towards integrated digital solutions and global consolidation. By combining food delivery with advanced hospitality management tools, DoorDash aims to provide end-to-end services that can help restaurants streamline operations, enhance customer experiences, and expand their reach. This move could prompt other players in the industry to adopt similar strategies, leading to increased competition and innovation in restaurant technology and service delivery. For a deeper dive into these developments, you can listen to the episode “DoorDash Cements Its Food Empire, Buys Deliveroo” on The Hustle Daily Show. Listen Now

Brand Spotlight: How Two Successful Brands Align With Consumer Values

Sprite’s resurgence as a cultural icon and The Fresh Market’s strategic turnaround offer valuable lessons for manufacturers aiming to stay relevant in today’s dynamic market. Sprite’s revival of its “Obey Your Thirst” campaign and collaborations with Gen Z influencers have propelled it ahead of Pepsi by authentically engaging with contemporary culture.

Meanwhile, The Fresh Market has revitalized its brand by focusing on curated experiences, premium offerings, and a clear value proposition, distinguishing itself in a crowded grocery landscape. These examples underscore the importance of aligning brand identity with consumer values and delivering unique experiences. Manufacturers can learn from these strategies by embracing cultural relevance and refining their offerings to meet evolving consumer expectations.

Fast Break News Delivers The Latest Developments From The Food Industry

The latest episode of The Food Institute’s Fast Break News podcast delivers a concise, two-minute update on key topics including Starbucks’ new strategies to boost afternoon customer traffic, a concerning rise in cyberattacks affecting the food sector, and the agricultural industry’s alert over the emergence of the New World screwworm parasite. Stay informed with this quick yet comprehensive briefing on pressing issues and innovations shaping the food landscape. Listen Now

Stay on top of the latest food and beverage news and consumer trends by visiting our blog every week.

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Collaboration Is Key In Data Sharing

In the Food Institute Podcast episode titled “Data Collaboration is Key for Food Away from Home,” Chris Hart, President of Tibersoft, discusses the importance of data interoperability and collaboration within the foodservice sector. He emphasizes that by sharing data across the supply chain, stakeholders—including manufacturers, distributors, and operators—can gain actionable insights that drive growth and efficiency. For food manufacturers, this collaborative approach enables better demand forecasting, inventory management, and responsiveness to consumer trends, ultimately enhancing competitiveness in the market. Embracing data collaboration is essential for navigating the complexities of the modern foodservice era. Listen To Podcast

New Strategies For Food Waste Prevention

With growing concerns over food waste and its environmental impact, state and local governments are enacting organic waste bans and recycling laws to divert food from landfills. The National Strategy for Reducing Food Loss and Waste aims to cut food waste in half by 2030, encouraging food manufacturers to adopt circular economy practices such as donation, upcycling, and composting. Anaerobic digestion is emerging as a key solution, converting organic waste into renewable energy and nutrient-rich fertilizer, reducing greenhouse gas emissions in the process. For food manufacturers, investing in these waste diversion methods not only supports sustainability goals but also enhances operational efficiency and compliance with evolving regulations. Learn More

Data Drives Menu Development

The food and beverage industry is evolving rapidly, with operators facing mounting pressure to innovate while managing rising costs and shifting consumer preferences. In a discussion hosted by Nation’s Restaurant News, experts from Dutch Bros and Datassential explore how data and AI are revolutionizing menu development. By leveraging analytics, brands can identify emerging trends, refine concepts with speed, and balance creative intuition with data-driven insights. AI is also playing a crucial role in streamlining ideation and optimizing consumer engagement, helping food manufacturers develop products that resonate with their target audiences. Watch Video

Restaurants Look To Change Pricing Strategies To Align With Diner Demands

With diners becoming more value-conscious, 95% of restaurant operators recognize the need to adjust their offerings, according to the National Restaurant Association’s 2025 report. While 47% of operators plan to introduce discounts or promotions this year—down from 53% last year—experts suggest that value must go beyond price to include food quality, service, and overall experience. Quick-service restaurants (QSRs) have seen more success with limited-time offers and value meals, with 51% citing promotional deals as effective. As affordability remains a priority, restaurants must balance pricing strategies with strong customer engagement to drive repeat visits and brand loyalty. Read More

Alternative Meat Brands Follow New Strategies To Gain Consumer Trust

In response to concerns over ultra-processed foods, alternative meat brands are reformulating products to include more natural ingredients with functional benefits. Securing endorsements from health organizations like the American Heart Association (AHA) and the American Diabetes Association (ADA) has become a key strategy. For example, Beyond Meat’s new pre-seasoned plant-based steaks—Chimichurri and Korean BBQ-Style—offer 20 grams of protein per serving with only one gram of saturated fat, earning them the AHA’s “Heart-Check” and the ADA’s “Better Choices for Life” certifications. These initiatives aim to rebuild trust among health-conscious consumers by highlighting the nutritional advantages of plant-based alternatives. Read Story

Keep up with the latest food and beverage industry news by reading our weekly roundup every week.

The post Weekly Roundup – Week of 2.10.25 appeared first on Omnivore | A Food & Beverage Advertising Agency.

How Tech Is Revolutionizing The Food Industry

The food industry is experiencing a significant shift, driven by technological advancements and a growing emphasis on sustainability, as consumers increasingly seek cleaner and healthier options. Innovations like plant-based meat blends and 2D-printed oat milk are just a few examples of how the market is evolving. Companies are making strides to minimize their environmental footprint and cater to the rising number of “flexitarians.” With a focus on reducing food waste and promoting healthier lifestyles, food manufacturers and ingredient suppliers are harnessing digital tools and data analytics to enhance product development. Read More

The Rise of Chicken Chains In QSR: What It Means for 2025

Chicken chains are not just thriving; they’re leading the charge in the quick-service restaurant sector. Recent reports from Placer.ai reveal that fried chicken restaurants are outpacing other dining options, with a notable 4.3% increase in visits compared to just 1.3% and 2.4% for similar fast-casual establishments. With the launch of Yum Brands’ new chain, Saucy, featuring an array of dipping sauces, and the growth of popular brands like Raising Cane’s and Dave’s Hot Chicken, the chicken trend shows no signs of slowing down. Industry experts attribute this boom to the unique dining experiences and customizable options that chicken-centric chains offer, tapping into the thriving experience economy. As we head into 2025, brands need to take note: the chicken takeover is here to stay.  Read Story

Building A Resilient Food System Starts At The Farm

In today’s rapidly changing world, creating a resilient food system is more critical than ever, and it all begins at the farm. A recent article highlights how sustainable farming practices and innovative methods can help mitigate supply chain disruptions and bolster food security. By embracing technology and regenerative approaches, farmers can not only improve their yields but also reduce their environmental impact. For the food industry, prioritizing resilience at the farm level is essential to ensuring a stable supply chain and meeting the increasing consumer demand for sustainable products. Read Article

Navigating Supply Chain Challenges: Insights for Food Manufacturers and Grocers

As we move into 2025, understanding and managing supply chain disruptions has never been more critical for food manufacturers and grocers. A new report by Circana reveals essential strategies to help stakeholders transition from reactive responses to proactive planning. Key recommendations include frequent analysis of sales data and adapting to shifts in consumer behavior, allowing for quicker decision-making and inventory management. By asking the right questions during disruptions, businesses can safeguard operations and identify opportunities to boost sales. Learn More

Discover the Season’s Hottest Food Trends

This season’s food trends are bursting with creativity and flavor, from vibrant plant-based dishes to bold global spices reshaping menus everywhere. A new TouchBistro article explores the top ten trends driving the food scene, highlighting how they reflect changing consumer preferences and the growing emphasis on sustainability. Whether you’re a food manufacturer, foodie, or restaurant owner, these insights will inspire you to embrace the flavors of the moment. See Trends

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Marketing Essentials for Food Brands in 2025

The Direct Marketing Association’s (DMA) conference emphasized the convergence of innovation, collaboration, and culture in food marketing. Industry experts discussed data-driven marketing, emphasizing the importance of personalized strategies and the impact of digital transformation on customer engagement. They also highlighted how brands can foster consumer loyalty through cultural awareness and responsible messaging. Collaboration between retailers, suppliers, and tech providers was spotlighted as a key to addressing emerging challenges. This approach positions brands to stay relevant in a rapidly evolving industry. Read More

Manufacturer Focus: Valuable Takeaways From McDonald’s Recent E. Coli Outbreak

There has been a flood of news coverage in light of McDonald’s recent E. coli outbreak and a heightened focus on food safety. The Food Safety Modernization Act will soon enforce new compliance measures, making rigorous traceability essential. This incident underscores the importance of aligned protocols between brands and suppliers, especially for new menu items or ingredients. Smaller suppliers should review their procedures, as issues in larger supply chains reveal that any provider can face serious risks. Ultimately, robust quality checks can safeguard consumer trust across all scales of the food industry. Read Article

Are Restaurants Turning to Imported Plant-Based Foods To Boost Global Menu Options?

Many restaurants and chefs still rely on imported plant-based ingredients to achieve the high quality, authentic textures, and bold flavors customers expect in vegan dishes and often found in ethnic options. These specialty ingredients allow chefs to replicate the flavors of traditional dishes with plant-based alternatives, catering to a growing demand for innovative, health-focused dining options. As consumer preferences shift toward veganism and greater ingredient transparency, the import of diverse, top-quality plant-based products supports the industry’s ability to create satisfying and culturally rich meals while encouraging sustainable food choices. Learn how two restaurateurs have had success with their plant-based and vegan menus. Read Story

Insights Driving Consumer Food Purchases

A new survey conducted by Tastewise discovered some valuable insights into what’s driving consumers’ food preferences and purchases prior to the holidays. Key findings include:

• Traditional Holiday Favorites: Most respondents are excited about classic holiday dishes (e.g., turkey, latkes, holiday roast) as seasonal staples.
• Recipe Inspiration: Family recipes and traditions are preferred over other sources for holiday food and drink ideas.
• Low- and No-Alcohol Beverages: This is the top beverage trend, with significantly more respondents interested in trying these options than fusion or multicultural holiday dishes.
• Health-Conscious Choices: 62.9% are interested in healthy or allergy-friendly holiday recipes.
• Plant-Based Preferences: Consumers are 3.4 times more likely to associate holiday celebrations with plant-based options over locally sourced ingredients.

For more insights, Read Survey
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Will Quantum Farming Replace Traditional Indoor Farming?

Dr. Tsipi Shoham, a former cancer researcher, founded GreenOnyx to promote healthier diets by making fresh produce more accessible. Inspired by research linking quality nutrition to lower cancer risks, she developed “quantum farming,” a scalable, AI-driven method to grow nutrient-rich produce with minimal resources and long shelf life. Unlike traditional indoor farming, this technique minimizes water use and production costs, aligning with global needs to improve food security sustainably. Shoham envisions quantum farming helping address public health challenges by boosting fresh produce availability worldwide. Learn More

Every Friday, we share sound bites of top trending news from the food industry. Make sure to visit often to stay informed.

The post Weekly Roundup – Week of 11.11.24 appeared first on Omnivore | A Food & Beverage Advertising Agency.

New Dietary Guidelines Could Recategorize Plant-Based Foods

Scientists advising on new U.S. dietary guidelines recommend reducing red meat and increasing plant-based foods. This shift would reclassify beans, peas, and lentils as protein sources, prioritizing them over meat, poultry, and eggs to mitigate cardiovascular risks associated with red meat consumption. The National Cattlemen’s Beef Association (NCBA) has raised concerns and argues that such changes could lead to nutritional gaps. With a similar move in the 1970s favoring chicken, these recommendations could signal a major dietary change. Read Story

Tech-Powered Supermarkets: Amazon and Walmart Redefine Retail

Amazon and Walmart are intensifying their competition by leveraging AI, automation, and data-driven strategies to enhance both online and in-store grocery shopping. These tech investments are transforming retail, from Walmart’s remodeled stores and improved distribution to Amazon’s cashier-less Dash Carts. Both retailers are expanding private labels, adding delivery options, and integrating advertising into digital platforms. Their goal is to streamline the shopping experience, blending convenience with cost savings as they compete to lead the tech-driven retail market. Learn More

How Restaurants Can Boost Operational Efficiency With API-First Innovation

The restaurant technology landscape is at a crossroads, with enterprises facing an ongoing struggle between advancing customer experiences and managing the weight of technical debt. Many restaurants find that nearly 40% of their IT budget is tied up in maintaining outdated systems—like aging hardware and manual data processes—making it difficult to afford the innovations needed to stay competitive. An article by Restaurant Dive explores the concept of API-first innovation, a strategic approach that helps restaurants gradually reduce tech debt while enabling agile growth and technology integration. Read Article

Sugar-Reduction Movement: Why Food Manufacturers & Restaurants Should Prepare

Amid rising health awareness, Americans are increasingly seeking to reduce sugar intake. With refined sugars linked to health concerns, many are opting for natural alternatives like raw honey and monk fruit, driven by a desire for balanced blood sugar and overall wellness. This trend challenges restaurants and manufacturers to adapt by offering low-sugar options, ultimately enhancing consumer satisfaction and potentially boosting profits. “Overall, experts feel that a focus on sugar reduction could benefit most food businesses.” Read More

Catering to a New Generation of Foodies: An Iconic Brand’s Journey to Stay Relevant

Del Monte Foods, a 138-year-old company known for its canned fruits and vegetables, is innovating to appeal to younger generations. They’re launching products with bold flavors like Mexican Street Corn and Southern Style Green Beans. The company is also investing in trendier offerings like boba tea. While their classic products remain popular with older generations, Del Monte is focused on capturing the preferences of Gen Z and millennials to ensure long-term growth. By staying attuned to food trends and consumer preferences, Del Monte aims to maintain its relevance in a changing market. Read Now

Visit our blog every week for more insights and industry news.

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1. Artificial Intelligence in Food Tech

Source: Getty Images

Consumers prioritize the quality and safety of food products, leading to heightened food production and safety concerns. AI is improving both through predictive analytics for contamination detection and advancements in real-time food monitoring via Internet of Things (IoT) devices, allowing food and equipment brands to offer comprehensive end-to-end traceability. Here are additional ways AI food tech is being optimized:

• Improved Food Safety: Thanks to smart sensors, food production has become more straightforward. These sensors provide valuable insights to production managers, helping them count inventory, examine ingredients, maintain temperatures, and streamline the overall experience.
• Optimizing Supply Chains: AI-driven algorithms enhance food distribution by predicting demand, reducing waste, and improving logistics for food manufacturers and retailers. AI-powered solutions also help restaurants to create forecasts. To keep a well-stocked kitchen, restaurants must track demand and order supplies accordingly. AI allows operators to gauge sales so they can order the exact amount of products they need, saving money and time.
• Personalized Nutrition: Through AI, consumers can now access personalized meal recommendations that align with their specific nutritional needs, whether enhancing athletic performance, managing chronic health conditions, or optimizing general wellness. AI tools can predict how certain foods will interact with an individual’s body, offering a more precise and holistic approach to health through food. This transforms the one-size-fits-all approach to food into a unique dietary experience for everyone.
• Enhanced Sustainability: Innovations in predictive analytics, advanced packaging, and logistics optimization are enabling food companies to tackle one of the industry’s biggest issues: waste. By predicting consumer demand and optimizing storage conditions, companies can dramatically reduce overproduction and food spoilage. Innovations in packaging materials and designs aim to preserve food longer and diminish environmental impact, moving towards circular, zero-waste models.

2. 3D Printing in Food Production

3D food printers open up possibilities for personalized diets, the creation of alternative protein-based meals, and consistent quality in large-scale food production. While material extrusion remains the most widely used method in food printing, startups are exploring innovative approaches such as laser and inkjet food printing and bioprinting.

Source: Getty Trump

• Creating Customizable Food: 3D food printers allow unparalleled personalization by designing food products tailored to individual nutritional needs and aesthetic preferences. Printing food layer by layer allows specific ingredients to be adjusted in real-time to meet dietary restrictions, health goals, or flavor preferences. Whether it’s enhancing the protein content for an athlete, reducing sugar for diabetics, or simply crafting intricate designs for fine dining, 3D printing allows complete customization.
• Sustainable Food Solutions: One of the greatest advantages of 3D food printing is its ability to incorporate sustainable ingredients, decreasing the reliance on traditional meat production or conventional farming methods. 3D food printing helps cut greenhouse gas emissions, soil degradation, and deforestation, contributing to a more sustainable food ecosystem and helps cut food waste, as only the exact amount of ingredients required for each meal is used.
• Future of On-Demand Food: 3D food printing offers a solution to food scarcity and meal preparation inefficiencies, especially in environments with limited resources. The ability to print food on demand, whether in restaurants, hospitals, or remote locations like space stations, could drastically change how we think about food availability. Mass production of customized food could ease food scarcity by producing nutritious, easily accessible meals with minimal waste.

3. Cultured Meat In Protein Production

Cultured meat is emerging as a revolutionary solution in food production and food technology, with significant benefits for the environment, ethics, and global food security. It is also poised to address the growing concerns over animal welfare, aligning with the values of ethically minded consumers who seek cruelty-free food options.

Source: Getty Images

• Environmental Impact: Cultured meat requires far fewer natural resources. Since it is grown directly from animal cells in controlled environments, it drastically reduces the need for large tracts of land and vast amounts of water. Furthermore, the process cuts methane emissions—one of the most harmful gases emitted by livestock farming
• Ethical Considerations: With growing demand for ethically sourced products, cultured meat eliminates the need to harm animals—offering a guilt-free option for consumers who want to enjoy meat without contributing to animal suffering.
• Increased accessibility: By providing a scalable solution for producing meat, cultured meat technology can help feed growing populations, particularly in areas where traditional farming is inefficient or unsustainable. By tailoring the nutritional content, cultured meat can address malnutrition by producing meats rich in specific vitamins, minerals, or proteins for vulnerable populations.

The innovations in food technology are driving a profound transformation in how we produce, consume, and think about food. As artificial intelligence enhances safety, optimizes supply chains, and personalizes nutrition, it empowers consumers and food producers alike to make smarter, more efficient decisions. 3D printing is unlocking unprecedented levels of customization and sustainability, offering solutions to both individual dietary needs and the global challenge of food scarcity. Meanwhile, cultured meat is reimagining protein production, providing a more ethical, sustainable, and accessible way to meet the growing demand for food in a world with limited resources.

These advancements aren’t just trends—they are pivotal shifts setting the foundation for the future of food. As companies, consumers, and policymakers embrace these technologies, the food industry is moving toward a future where meals are healthier, more personalized, and produced with greater respect for the environment and ethical considerations. This intersection of technology and food holds the key to solving some of our most pressing challenges—creating a food system that is sustainable, inclusive, and adaptable to the needs of an ever-changing world.

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Sources:

Discover 10 Emerging Food Industry Trends in 2025

Food Technology: What It Is + Why It Matters, January 11, 2023

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CPGs Find Value In Adding Sustainable Grains To Products

Sustainable grains like quinoa, farro, and buckwheat are gaining popularity in the food industry, not only for their nutritional benefits but also for their role in regenerative agriculture. Originally used as standalone ingredients, these grains are now being incorporated into indulgent products like ice cream, snacks, and beverages to enhance their nutritional profiles. This aligns with consumer demand for healthier, environmentally sustainable options. The sustainable grains market, valued at $41 million, is poised for growth, with innovations including quinoa-based non-dairy milk and buckwheat in breakfast foods and beverages like kombucha. Brands like Van Leeuwen and General Mills are leveraging these grains in products such as ice cream and “climate-smart” cereals, appealing to eco-conscious consumers. Social media influencers are also helping drive this trend by promoting sustainable grains in recipes and indulgent products. Learn More

Albertson’s New Private Brand Spreads Joy Across The Store

Albertsons has launched a new private label brand, Overjoyed, offering a range of treats, gifts, and decor. Products include sugar cookies, French macarons, snack mixes, and seasonal items like vampire fang gummies. Overjoyed becomes the latest addition to Albertsons’ impressive $16.5 billion private label portfolio, which already features popular brands such as Signature Select and O Organics. According to Brandon Brown, SVP of Own Brands, Overjoyed was created to celebrate life’s everyday special moments. This move aligns with the growing trend of retailers expanding private labels to meet the needs of value-conscious shoppers, following similar launches from Target, CVS, and Walmart. Read On

Cultured Dairy: The Next Category To Leverage The Snacking Industry

The cultured dairy category is experiencing a surge in innovation, driven by the snacking trend and consumer demand for high-quality, functional foods. Brands like Marie’s Fresh Produce Dips and Danone’s REMIX yogurt line are expanding with creative flavors and new product offerings, catering to the growing snacking culture. Yogurt continues to evolve, with new pouches and smoothies targeting kids and health-conscious consumers. Meanwhile, cottage cheese is enjoying a resurgence, thanks in part to viral TikTok trends. Read More

Amazon Expands Just Walk Out Technology On College Campuses

Amazon introduced its Just Walk Out technology to 10 more on-campus convenience stores, bringing the total to over 30 across three countries. This frictionless checkout system allows students and staff to enter by scanning a card, select items, and leave without traditional checkout lines. The expansion follows an AI update to improve accuracy in tracking customer selections. While frictionless checkout is still growing in the broader convenience store space, it’s gaining traction on college campuses for 24/7 service. Read Article

Halloween Insights To Meet Consumer Demand

As Halloween approaches, Mars Wrigley is gearing up for the season with its inaugural “Mars Tricks, Treats and Trends” report, offering key insights for grocers and retailers. The report, developed in partnership with Ipsos, explores consumer behavior and preferences around Halloween celebrations, showing that many people are planning months in advance. Key findings include that 76% of consumers buy candy for trick-or-treating or hosting, with in-store purchases being the most popular. Mars Wrigley is also responding to evolving preferences with a range of Halloween-specific candies, chocolate options, and the latest sweet treats to gain popularity with Gen Z – gummy items. Explore More Insights

Stop back each week for top news stories, insights and more.

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