Irresistible Foods Group President John Linehan explains why leadership, innovation, and organizational capabilities will define competitive advantage in the future of food and beverage.
Burger King and McDonald’s are regaining momentum by pairing sharper pricing with better food, marketing, and operations, while rivals that leaned only on discounts are losing ground. The industry now faces consumers who demand value and quality just as costs keep rising.
Eating patterns, movement, sleep and community emerge as the strongest levers for reaching 100, according to recent research on supercentenarians. Experts say fiber intake, whole foods and metabolic health offer clear opportunities for food and beverage brands shaping longevity focused innovation.
Nestlé is rolling out Vital, a nutrient-dense shake line aimed at aging consumers and the GLP-1 era, signaling fresh competition in the fast-growing protein nutrient-dense drink category. The launch reflects rising interest in convenient products that support strength, mobility and metabolic wellness.
Higher gas prices are creating a mild slowdown for national limited‑service chains while local full‑service restaurants remain more resilient. Traffic data and earnings commentary point to consumers tightening budgets, cooking more at home and favoring local operators over national brands, per Advan Research.
Mathieu Brisson of Prestige Maple Products shares how maple sugar and maple syrup are having a moment, recorded live at SIAL Canada 2026.
Mathieu Brisson of Prestige Maple Products shares how maple sugar and maple syrup are having a moment, recorded live at SIAL Canada 2026.
The latest FI Fast Break news podcast touches on the surprising optimism of small business owners these days.
Julie Chapon shares the origin story of Yuka, which began as a personal mission to decode confusing food labels.
The latest FI Fast Break news podcast discusses a new survey that reveals many consumers are completely fed up with America’s tipping practices.
The latest FI Fast Break news podcast discusses a new report revealing that 31% of diners are visiting restaurant chains less often due to rising prices.
Fransmart CEO Dan Rowe lays out the restaurant labor market, and challenges operators to view it not as a cost but as a strategic investment.
The latest FI Fast Break news podcast touches on breakfast products’ ongoing move beyond the morning daypart, as brands are reformulating products for portability amid demand for all-day breakfast.
John Linehan, president of Irresistible Foods Group, explains how organizational charts are being supplanted in the Capability Era.
The latest FI Fast Break news podcast touches on the encouraging reduction in egg prices in recent weeks, as farmers successfully replenished flocks.
