Items Tagged with 'food innovation'

Highlights from Spring 2025 Scoop include an authentic beef birria, a non-dairy butter and a Basque cheesecake, all products that are rapidly gaining traction on menus.

HoneyCrunch, a blondie brittle with a hint of lavender, took home top honors at the American Society of Baking’s (ASB) annual Product Development Competition, sponsored by the National Honey Board. 

Higher tariffs lead to increased costs of raw materials and in turn, finished product. Moreover, tariffs can squeeze profit margins as brands struggle to absorb additional costs without raising retail prices, in order not to lose cost-sensitive consumers. 

The products should reflect areas such as functional beverage, hydration, sober-curious beverages, low sugar or carb, protein solutions, global flavors, healthy meal solutions and premium pet items. 

In any industry, you rely on data to help you make the next bold business move. 
Whether you are a retail store, manufacturer, ingredient supplier, or a foodservice operator looking to capitalize on the next food or beverage trend, having relevant data allows you to make better decisions that affect your bottom line. 
So you gather all the data.

¡Ya Oaxaca! products, with ingredients sourced and produced in Mexico, capture the bold and diverse flavors of Oaxaca, making it easy to prepare authentic, chef-crafted and all-natural Mexican meals for any occasion.

In far northwest Washington, just a few miles below Canada, rural Lynden, Wash., produces approximately 90% of the nation’s annual frozen red raspberry crop. Geographically, it’s a world away from downtown Chicago—the striking contrast of Mount Baker towering over green farm fields to Chicago skyscrapers towering over a broad metropolitan area.

The challenge is hosted by IFT and funded and initiated by the Seeding The Future Foundation. In its first three years, it has attracted over 2,400 submissions from teams of scientists, engineers, innovators, entrepreneurs, and multidisciplinary teams across non-governmental organizations (NGOs), non-profits, social enterprises, universities, research institutions as well as small and emerging for-profit enterprises.

Receiving a FABI Award places recipients in the spotlight at the industry’s premier event—the 2025 National Restaurant Association Show, May 17-20, 2025, at McCormick Place in Chicago. Attendees will experience these standout products firsthand, positioning awardees in front of thousands of industry leaders and decision-makers eager to discover the next big trend.

As business leaders and local governments struggle to navigate changes in the commercial real estate market to address a forever changed landscape of urban needs, Chobani is embracing a new vision for how businesses can invest in and deliver sustained impact for their home community.