Diners in many cities where eateries are reopening indoor and outdoor dining areas have flouted rules about social distancing and face coverings, despite restaurants’ efforts to enforce them.
From better brain function to decreased inflammation, strawberry consumption can have a positive impact on health in several ways, according to the findings of six recent studies.
Kroger-owned King Soopers was recognized in a recent report for its range of private-label plant-based products.
Lives and lifestyles have been dramatically altered as consumers face the realities of the moment by adapting meal planning, shopping and cooking behaviors.
The success of plant-based meat companies Beyond Meat and Impossible Foods spurred other companies to launch their own plant-based burgers in 2019.
This week, SmartBrief food and beverage readers were also drawn to news that lawmakers proposed $120 billion in pandemic relief for independent restaurants.
Companies are talking about the steps they've taken to keep plant-based food production safe for employees.
For food brands and companies, now is not the time to cut blogger and influencer engagement. Instead, take this opportunity to leverage influencer relationships and feed content-hungry consumers what they are craving.
Readers were interested in stories about a product rebrand from Quaker Oats and a cashierless Walmart store.
From the diversification of keto-friendly products to the rise of “gummification,” here are some key trends to monitor in the food and beverage space.
As consumers start to eat out again, how do you drive them to your operation?
How are CPG manufacturers, bakeries and other foodservice industry professionals keeping up with consumers’ interest in baking at home?
The bulk of the Top 10 covered equal parts CPG news and food retail news, with non-pandemic-related news taking the top spot.
Using familiar ingredients, rather than processed meat alternatives, can help restaurants appeal to vegans, meat-eaters and everyone in between, researchers and chefs said during The Culinary Institute of America’s Global Plant-Forward Culinary Summit.
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