Executives from Union Square Hospitality group, White Castle Restaurants and Michelle Foods signed on to discuss COVID-19, police violence and how leaders need to address the issue of structural racism as businesses reopen.
With an eye toward discovery and new experiences, today’s consumers are becoming increasingly adventurous with what -- and how -- they eat and drink.
Food and beverage readers were drawn to groceries’ cashierless options, new CPG products and the $2.65B acquisition of Postmates.
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?