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7/18/2018

The equation of what it means to eat well is different for every consumer. For a few it remains a simple calculation of product cost plus the convenience of serving it. However, according FMI's US Grocery Shopper Trends 2018, the eat-well equation for most shoppers today involves a complex consideration of numerous factors, including the ethics of production methods; environmental impact of the package; and its contents, nutritional value and sense of taste discovery. Read more.

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fmi.org
7/18/2018

Evaluating the people, processes and technologies for omnichannel success is the focus of the FMI program at the upcoming Groceryshop event to be held October 28 to 31 in Las Vegas. If you are interested in bringing a team of operations, technology and marketing team members to the event, apply online for the Hosted Retailers & Brands Program, which provides you with travel reimbursement and curated meetings for your group.

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groceryshop.com
7/18/2018

The Joint Industry Unsaleables Leadership Team provides strategies and educational content to help the consumer packaged goods industry reduce unsaleables. The team has recently compiled five guiding principles that should frame any successful unsaleables management program. This webinar covers these principles and also discusses how a company can assess its level of organizational maturity in unsaleables management by benchmarking against industry best practices. Speakers include Mike Boersig, manager of supply chain solutions at CHEP, and Don Ilg, director of sales operations at The J.M. Smucker Co. Listen to the recording or check out the presentation.

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fmi.org
7/18/2018

Traceability plays a critical role in food safety and protecting our global food supply chain. This webinar discusses the role of the Global Food Traceability Center and some of the resources GFTC has available for the food industry to improve traceability and advance food safety. Listen to the recording, or watch the slides.

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fmi.org
7/18/2018

About 36% of US consumers are following a specific diet, compared to 14% last year, according to an annual survey, and restaurants and food-makers are finding ways to cater to trending eating plans. The Paleo diet remains popular, and others including the Whole30 and the Ketogenic diets are also gaining fans.

7/18/2018

More frequent screen time may boost teens' risk of attention-deficit/hyperactivity disorder symptoms, according to a study of 2,587 10th-graders in Los Angeles in the Journal of the American Medical Association. Findings show that students who were high frequency users of seven or 14 digital media platforms studied were more than twice as likely to develop ADHD symptoms as students who didn't have a high frequency use rate of any of the online social activities.

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National Public Radio
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ADHD
7/18/2018

IHOP has rolled out delivery service with DoorDash from 300 restaurants nationwide, the company said Tuesday. The 60-year-old chain already offers online ordering and a mobile app through its IHOP 'N Go platform.

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USA Today
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IHOP, DoorDash
7/18/2018

At King in New York City, three friends who bonded over food and wine devise new menus daily, turning the ingredients on hand into dishes served in a simple setting designed to encourage communing over a meal. "We had this idea of a restaurant as a magical space where the food doesn't get in the way," said co-owner Clare de Boer.

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King
7/18/2018

In today's competitive arena, grocers need to make sure their online presence is reliable and easy to use, which proved to be a problem for Amazon as it utilized Prime Day to promote Whole Foods Market, Randy Hofbauer writes. "Our experience and research shows that customers are quick to jump ship if an online shopping experience doesn't live up to these new standards, even with sites they are previously familiar with," said Jeff Cheal of the e-commerce firm Episerver.

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Progressive Grocer
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Amazon, Randy Hofbauer, Episerver
7/18/2018

An Iowa school district has a plan to comply with a new state law that prevents them from singling out students who have a negative meal balance. School board member Mike Miller questioned whether the district should consider serving universal, free meals.