Stories about Amazon’s plan to acquire Whole Foods dominated the top 10 this week -- see what else caught readers’ attention.
The foodservice industry is succeeding in driving consumer and investor enthusiasm for healthy, sustainable food options that emphasize plants over animal proteins, according to the 2017 Menus of Change Annual Report.
Offered at 69% of restaurants across the country, sandwiches are a consumer favorite and menu staple that serve as a flashpoint for innovation throughout the food industry.
From Amazon's premium food label to mayonnaise on the grill, see what news stories SmartBrief readers clicked on this week.
Industry executives recognize the transformative power of health and wellness in shaping their business but grapple with how to leverage health and wellness as the foundation for building competitive distinction.
Chefs and sustainable seafood advocates Andrew Gruel and iBarton Seaver offer advice on selling sustainable seafood to diners -- which often calls for a conversation, since transparency and provence are key issues when it comes to sustainable food.
Chef Jernard Wells of Food Network Star discusses the impact millennials are having on his world -- including increased focus on health and sustainability, and reliance on social media.
Chatbots in the grocery sector offer consumers everything from recipe suggestions to collaborative shopping carts, and they can provide valuable customer insights for retailers.
Nutella, Oreo O's, McDonald's delivery test top SmartBrief's most-clicked list
FMI and Nielsen teamed up to report on the state of digital retail in the grocery industry. Find out how SmartBrief's coverage has kept up with the report's findings.
Some suppliers and wholesalers have shifted to selling their products to consumers, either by launching their own food brands or by opening restaurants. These tips will help those who are planning to make the leap.
Acquisitions, product launches and tips and tricks for chefs were popular with readers this week.
Authentic tacos are created in the vegetable-focused tradition of Mexican cuisine, Rick Bayless said during a culinary demonstration last month at the National Restaurant Association Show.
Readers clicked on stories about innovation and new food and beverage products this week. Read the full top 10 list.