The Food Institute

In just 2 minutes the FI Fast Break news podcast examines the potential for a major transaction in the third-party delivery world, trending holiday menu items, and more. Listen now: foodinstitute.com/podcast/fi… #FoodNews #FoodIndustry #FoodPodcast #RestaurantIndustry

People have strong opinions about apples. Why do varieties like Honeycrisp and Cosmic Crisp inspire so much loyalty? Read the full article to see why some apples stand out more than others. foodinstitute.com/focus/the-… Which apple variety wins for you? #FoodIndustry #Agribusiness

Eating in Paris made a few U.S. restaurant habits stand out. From breakfast at local bakeries to dinner at neighborhood spots, the differences were hard to miss. Read what stood out most during the trip foodinstitute.com/foodservic… #RestaurantIndustry #RestaurantBusiness

Where will food and beverage businesses find growth in 2027? Join us on Nov. 19 at 2 pm ET as experts from Kantar and MenuData discuss changing consumer habits, #foodtrends, and what businesses should watch next. Register: bigmarker.com/the-food-insti… #FoodIndustry #FoodBusiness

Nearly 935,000 birds were culled at an Illinois egg facility in the largest active U.S. #birdflu outbreak. Producers are also dealing with new #screwworm cases and high #diesel costs. Read more on what’s happening across U.S. #agriculture foodinstitute.com/focus/1m-c… #FoodNews

Restaurant operators have been dealing with cellphone distractions for years. Pryze rewards workers for staying focused instead of banning phones. See whether the approach is actually helping restaurants improve sales and retention foodinstitute.com/focus/will… #RestaurantBusiness

Foodservice manufacturers can track trade spend, sales activity and distributor volume, but still struggle to tell what actually paid off. Read more on why trade spend is still so hard to measure foodinstitute.com/sponsored/… #Foodservice #FoodDistribution #FoodIndustry

Jeni’s spent five years getting acorn ice cream to market. It sold out online in just over 24 hours. The recipe wasn’t the holdup. So what took five years? foodinstitute.com/focus/why-… #FoodInnovation #FoodIndustry #Innovation #FoodManufacturing #SupplyChain

C-Store Foodservice Evolution: What Brands Must Do to Win: youtu.be/InXrVYH3kyc

More than half of 25- to 34-year-olds say Halloween is now as big as or bigger than Christmas. They’re spending on food, drinks, parties and events too. Here’s how much younger adults plan to spend this Halloween foodinstitute.com/focus/hall… #FoodIndustry #FoodNews

71% of Americans say they try to avoid #ultraprocessedfoods, even though there’s no clear federal definition. Food companies are still waiting for clarity. Read what a federal UPF definition could mean for manufacturers & consumers foodinstitute.com/focus/ultr… #FoodLabel #FoodNews

The #McRib went from an early flop to a menu item #McDonalds has been bringing back for 45 years. It left the regular menu in the 1980s and kept returning. Read how the McRib became one of fast food’s longest-running comeback stories foodinstitute.com/marketing/… #RestaurantNews

Foodservice manufacturers could be paying the same rebate twice and not know it. @confidotech is using billback data to flag those overlaps and give teams a clearer view of operator purchases. See where the hidden costs can show up foodinstitute.com/focus/conf… #FoodManfacturing

SIAL Paris 2026 stretched across 12 exhibition halls packed with new food and beverage products. A few launches caught our attention. See which products stood out at this year’s show foodinstitute.com/focus/sial… #FoodIndustry #SIALParis #FoodInnovation #FoodTrends

Food & beverage brands are taking more risks with holiday launches this year. Some of the ideas probably wouldn’t make sense outside the season. See the 10 holiday products that stood out most in 2026 foodinstitute.com/manufactur… #FoodTrends #FoodIndustry #FoodNews #FoodInnovation

C-stores are giving food and beverage brands more ways to grow. But getting a product on the shelf is only the start. Read more on what helps brands keep customers coming back foodinstitute.com/focus/c-st… #FoodRetail #FoodIndustry #FoodandBeverage #FoodBusiness #FoodBrand

Nestlé is growing while several packaged food rivals are struggling. But investors still aren’t fully sold on the company. Read more on what’s working for Nestlé and why the stock hasn’t caught up foodinstitute.com/companyear…

New research found the strongest whole-grain benefits at 4 to 6 servings a day. U.S. guidelines generally recommend 2 to 4. But some whole-grain foods can also be classified as ultra-processed. Read what the research says about carbs and UPFs foodinstitute.com/healthwell… #FoodNews

7-Eleven’s profits look much better than its sales. Operating income jumped 46%, but much of that came from fuel while store traffic stayed soft. Read more on whether 7-Eleven’s turnaround is starting to pay off foodinstitute.com/retail/7-e… #FoodRetail #FoodIndustry #FoodNews

GLP-1 users are changing what they buy, eat and drink. A new EY-Parthenon survey takes a closer look at how those habits are changing. See how food brands are responding foodinstitute.com/consumerin… #FoodBusiness #FoodIndustry #FoodTrends #GLP1