SmartBrief Originals
News, trends and best business practices for the food and beverage industry.
Top 10: Kraft Heinz, The French Laundry and the annual Beard awards

Top 10: Kraft Heinz, The French Laundry and the annual Beard awards

Chefs put Mexico’s culinary heritage on the menu with heirloom corn

Through his company, Masienda, Jorge Gaviria is helping US chefs honor Mexico's culinary heritage by sourcing Mexican heirloom corn that they process in-house to create tortillas that are a cut above those produced with commodity ingredients.

A view of Michelle Obama's White House kitchen  garden

Michelle Obama planted the seeds of a local food trend

Top 10: A McDonald's for Francophiles, Meijer's viral valentine and a popular pudding

A New York McDonald's with high-end design and pastry offerings, Meijer's popular Valentine's Day video and new snacks from Snyder's-Lance were among this week's most-read stories.

foodservice labor

The majority of operators are certainly worried about rising labor costs – 75% of operators said they are concerned about labor costs, and one-third of operators are very concerned.

Grocery store sommeliers

Having an expert staff a grocery’s wine department can boost sales for both the wine brands and the store itself.

Amazon's top selling snacks

Amazon was featured in two of the top ten most-clicked food and beverage stories this week.

The future of snacking

We are now a nation of snackers! As The Hartman Group’s, The Future of Snacking 2016 report finds, 91% of consumers snack multiple times throughout the day

Sprouted grains beat processed flour on digestibility, nutrition
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Baked goods made with true sprouted grains are easier to digest than those made with traditional processed flour, which makes them more nutritious and a good option for consumers looking for foods that can help fight belly bloat.

Q&A: Tech offers restaurateurs a fix for almost any problem
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In this interview, Upserve’s Senior Director of Revenue Marketing Chad Troutman discusses how operators can select the right tech for their restaurants and ensure a smooth transition.

Q&A: Premier Protein’s Chief Protein Officer discusses protein sources, benefits
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In this interview, Premier Protein’s Chief Protein Officer, Dr. Robert Wildman, offers insights into different protein types and how much the average person needs.

Top 10: Product innovation was on the menu for SmartBrief readers this week

From Oprah's new line of chilled foods to a Big Mac ATM, news about product innovation was popular with readers this week.

From Big Data to e-commerce, industry executives gathered for the 40th annual FMI Midwinter Conference to discuss the future of the food industry.

Q&A: Retailers and brands must collaborate to minimize risk, build consumer trust
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In this interview, Oracle’s leader of global retail supply chain transparency, Paul Woodward, discusses how retailers can work with suppliers to deliver comprehensive product information and respond quickly in the event of a recall.

Top 10: Futuristic snack food bag, Campbell CEO’s vision, restaurant and grocery trends

New technology, changes in consumers' eating habits and restaurant trends were popular with readers this week.