Snacking is booming even as Americans chase healthier eating, with taste still driving most choices as better-for-you options gain ground. SPINS data shows that emerging flavors, functional ingredients, and premium nutrition are reshaping what households buy and why.
Fusion flavors, beverage experimentation, and a renewed appetite for real meat dominated the 2026 NRA Show. The show floor made clear that consumers want bold flavor play, flexible formats, and familiar indulgence elevated with fresh ideas.
Wellness and global texture play were on display at the NRA Show 2026. Many operators featured multi-sensory comfort foods. Plus, exhibitors showed how restaurants can meet demand for healthier choices while still delivering visual flair and craveable indulgence.
A select few restaurants are holding their ground in a strained consumer economy, as diners cut weekday visits but still spend on celebrations and experience-driven meals. Restaurants like Fogo de Chão are leaning into occasion-based dining to keep traffic steady, even as sentiment weakens.
Get an inside look at the trends shaping foodservice and CPG at the 2026 National Restaurant Association Show, from emerging beverage concepts to the strategies top brands are using to stay ahead of shifting consumer demand.
Get an inside look at the trends shaping foodservice and CPG at the 2026 National Restaurant Association Show, from emerging beverage concepts to the strategies top brands are using to stay ahead of shifting consumer demand.
It seems one set of tariffs is declared unconstitutional and then another set get installed in the current day, but what’s really happening with tariffs? Sara Albrecht, Chairman of the Liberty Justice Center and founder of Swan Capital, talks about their recent Supreme Court win, how refunds might play out, and what to keep an eye on in the year to come.
In this week’s food industry news in 2 minutes, FI’s Fast Break podcast touches on Starbucks’ corporate layoffs, the latest in functional snacks, and more trending F&B news.
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.
