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SmartBrief Originals
News, trends and best business practices for the food and travel industries.
How to prep your meat case for the holiday season and the new year
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Consumers’ needs at the meat case are evolving amid the pandemic, and the increased emphasis on home cooking will shape shopping lists during the holidays and into the new year.

Fun flavors and packaging solutions turn pantry staples into smart school meals
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Using staple ingredients to create globally-inspired meals and sauces opens up a whole new world of flavor for school foodservice, and portable packaging solutions make it easy to distribute meals to students.

Top 10: 25 CPG innovations and 3 new McDonald’s pastries

Food makers innovated this year to meet changing consumer needs and McDonald's put new pastries on the permanent menu.

Things we miss: New interests, changing values amidst the pandemic

There are many things we pretty much took for granted prior to the pandemic, some of which we thought were worth noting, since we miss them and — hopefully — we aren't always going to have to live like this.

Food retailers set their sights on equality

How are food retailers approaching issues related to racial and gender equity?

Top 10: Halloween safety, restaurant relief bill, Prime Day discounts

SmartBrief’s most-clicked list of food and beverage stories this week also included news of how the Glass Fire in California is affecting the wine industry.

How the pandemic is shaping home cooking trends

As the coronavirus pandemic presses on, consumers have settled into routines that involve a lot more home cooking, and studies suggest these habits will continue after the pandemic.

Bringing fun to lunchtime -- in the cafeteria and on the go
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School lunch procedures may look a little different this year, but meals crafted with fun in mind can nourish students’ bodies and lift their spirits.

How food halls are equipped to weather COVID-19

As the foodservice and hospitality industries begin reopening, food halls are demonstrating how they will survive the coronavirus pandemic.

Top 10: Uncle Ben’s moves forward with a new name, classic cereals travel back in time

This week top news reflected signs of the changing times via a few rebrands, a look at food retail and a catering to the wants of consumers who are perhaps yearning for years past.

Q&A: Training is essential to creating a positive food safety culture
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Ecolab’s Mandy Sedlak discusses the Essential Public Health training program created in partnership with Lobster Ink, and how the program helps front-line staff put knowledge into action.

How the specialty food industry is faring in the era of COVID-19

The Specialty Food Association's Summer Fancy Food Show was canceled amid COVID-19 this year, so the trade group is using a virtual event to help brands and buyers connect.

Top 10: Restaurant closures, a new grocer, PepsiCo’s sleep-supporting beverage

SmartBrief's food and beverage readers focused on stories about PepsiCo, restaurant closures and new grocer Jet Foods.

The way forward: What consumers are cooking at home

Consumers’ craving for restaurant food provides an opportunity for innovation in the grocery channel -- whether through meal bundles on the perimeter or restaurant favorites and global flavors in the frozen aisle.

Behind the growth and shifting nature of the pet industry

Pet products have gone premium, and more Americans than ever are getting in on the trend.

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