"What's for dinner?" We often use the example of an average consumer’s after-work trip to the grocery store — trying to figure out what to have for dinner that evening — as an analogy for what's likely driving the changing landscape for food procurement.
On-trend tableware can help highlight dishes and drinks, and create an experience that customers are more likely to remember -- and share on social media.
As the trucking market tightens, technology can help stakeholders across the food supply chain maximize efficiency.
Snack food launches were hot topics in this week's top 10, including PepsiCo's new Imag!ne brand.
Ugly produce startups provide solutions to waste and food insecurity.
New systems that help operators manage inventory or speed service by putting the tap handle in customers’ hands are shaping the future of beer.
News of Mondelez's upcoming debut of Most Stuf Oreos struck a chord with readers this week, as did stories from Kroger and McDonald's.
How is blockchain technology changing the food supply chain and creating greater transparency and food safety?
Fortune ranking Mars as a top workplace, Campbell Soup's new brand strategy and several candy product launches were among this week's top stories.
The population demographics in the US are shifting dramatically from one generation to the next, and compounded by rapid developments in technology, the food experience is becoming more nuanced and individualized.
Emerging technologies are creating opportunities for consumer goods companies to connect with customers and optimize costs -- but many of these technologies can also open the door to cybersecurity threats.
With population growth, climate change and technological innovations, the landscape today isn’t the same as it was yesterday and it won’t be the same tomorrow.
Chinese consumers are swiftly embracing digital tools and connecting directly with CPG companies. Find out the lessons that US manufacturers can glean from their experiences.
Stories from Kellogg, Welch's, Coca-Cola, Domino's, Dunkin' proved popular with SmartBrief readers.
Diners are hungry for traditional dishes reminiscent of home cooking, and restaurants can serve up a taste of home with simple goodness and rustic presentation.