SmartBrief Originals
News, trends and best business practices for the food and travel industries.
The future of food is up to chefs

It's up to chefs to shape the future of food by using flavor to drive diners toward healthy and sustainable diets, author Michael Ruhlman said at the Culinary Institute of America's Menus of Change conference.

Q&A: How Haney is driving packaging innovation with its Microfactory concept
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Haney co-founder and President Dan Haney discusses how the Packaging Microfactory is helping brands develop and test packaging designed for today’s market, including products optimized for e-commerce.

Specialty foods to take center stage at Summer Fancy Food Show

The Specialty Food Association will hold its Summer Fancy Food Show in New York City starting June 30.

General Mills’ new YQ yogurt brand, store closures and the naming of the world’s best restaurant caught SmartBrief readers’ attention this week.

The menu of the future is plant-based and globally-inspired
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Bush’s Best Foodservice Marketing Manager Ben Carpenter and chef Jorge Cespedes discuss strategies for building flavorful, plant-forward dishes and why beans are a key building block to the menu of the future.

Plant pride: MorningStar Farms, Gardenburger put plants at the center of the plate
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Plant-based meals are gaining popularity with mainstream diners, driving a need for foodservice operators to offer crowd-pleasing dishes that put plants front and center.

Turning shoppers into diners: What’s driving success at retail foodservice

Prepared foods present an opportunity for grocery retailers to recapture sales lost to restaurants and connect with consumers on a new level. Here’s a look at what’s driving foodservice sales at retail and strategies that can lead to further success.

Wine consumers are evolving at the same pace as today's retail consumers. How are wineries and retailers adapting?

Top 10: Bourdain's passing, IHOP’s name, Sabra's hummus

Top 10: Bourdain's passing, IHOP’s name, Sabra's hummus

RTE popcorn

The art of trendspotting is about identifying tiny real-world innovations that show the potential for scalable, behavioral use by real consumers.

(The Proud Bird)

Food halls are continuing to trend across the country in cities small and large, popping up in anywhere from old bread factories to the long-vacant open markets of yesteryear.


This week’s most popular stories ran the gamut, from big news about big CPG companies to a bevy of fast food news.

Stevia lends natural sweetness to smoothies, mocktails and more
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Offering sugar-free craft beverages sweetened with stevia can help recapture sales that have slipped as consumers look to reduce their sugar intake.

Trending the rise of low- and no-alcohol beverages

Find out what's behind the popularity of low-alcohol and alcohol-free beer, wine, spirits and cocktails.

Amazon expands Whole Foods discounts

News of Amazon’s plan to extend discounts at Whole Foods for Prime members struck a chord with readers this week, as did stories from PepsiCo and Chipotle.