Industry News
Janet Forgrieve

Janet Forgrieve is a staff writer and editor at SmartBrief who covers retail and food-and-beverage topics. A former business journalist, Janet spent several years covering the restaurant and retail industries for the Rocky Mountain News in Denver. She earned her bachelor’s degree in mass communications from the University of South Florida and spent six years covering business at The Tampa Tribune.

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Restaurants, food brands find a partner in Veganuary
Restaurants, food brands find a partner in Veganuary

Veganuary's growing popularity among consumers has spurred plant-based brands to participate in the 31-day vegan challenge.

Plant Based World Conference & Expo returns to New York
Plant Based World Conference & Expo returns to New York

Plant-based brands continue to innovate with businesses that meld social responsibility and commerce.

How climate change and inflation are affecting coffee prices
How climate change and inflation are affecting coffee prices

Factors including climate, inflation and supply chain delays have sent coffee futures soaring and led to modest increases in retail coffee prices.

Plant-based meat makers find ways to stand out in a growing field
Plant-based meat makers find ways to stand out in a growing field

Consumers are increasingly open to trying plant-based meat alternatives as more brands vie for their attention.

Top 10: School lunch supplies, H-E-B and Megan Thee Stallion Hottie Sauce
Top 10: School lunch supplies, H-E-B and Megan Thee Stallion Hottie Sauce

Whole Foods Market's 2022 food trends forecast and Del Taco's labor shortage adjustments also drew in readers.

How fancy food brands can feed consumers in the pandemic and beyond
How fancy food brands can feed consumers in the pandemic and beyond

Convenience, cravings, finances and health concerns are factors driving pandemic-era food choices.

Fancy Food 24/7: How the pandemic has flavored food trends
Fancy Food 24/7: How the pandemic has flavored food trends

Home cooking skills and preferences developed during the pandemic are on track to drive specialty food trends over the next year.

Top 10: Crispitos shortage, grocery demand and the greening of Burger King
Top 10: Crispitos shortage, grocery demand and the greening of Burger King

Restaurant Brands International aims to reach net-zero emissions in less than 30 years.

How the pandemic is reshaping restaurant real estate
How the pandemic is reshaping restaurant real estate

The pandemic has created struggles, opportunities in the restaurant world.

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