Meal and meal-kit delivery companies introduce omnivores to plant-based eating.
Confectionery, restaurant and grocery retail news hit a high note with SmartBrief’s food and beverage readers this week.
Food and beverage operations is one area in which hotels must stay on top of changing guest preferences throughout the year, but it is far from the only way hotels adjust to the changing seasons.
As more traffic moves off-premise, offering beer and wine delivery can give restaurants an opportunity to add high-margin alcohol sales to delivery orders.
News of new CPG launches struck a chord with readers this week, as did stories about the year's hottest menu trends and the grocers that consumers rank highest.
As the competition only grows in the airline and cruise line industries, both are upping their foodservice game to stand out.
A look at a few of the global ingredients and dishes that experts predict we’ll see more of this year, and ideas for how to integrate global flavor into a range of restaurant concepts.
Cell-based or cultured meat startups continue product development and push for a regulatory framework.
The reorganization of TreeHouse Foods' snack unit, Chobani's new plant-based yogurt line and Chipotle's roll-out of bowls based on popular diets were among the week's top read stories.
Eating and drinking just for the health of it. A cultural shift from a focus on heart health to the gut has begun.
Beverage producers are boosting investments in the cannabis industry -- find out what's ahead.
P&G, McDonald's, Whole Foods made food and beverage news this week
Which trends are paving the way for hotel foodservice success in the new year?
US craft beer sales grew 5% in 2018
From CEO changes at two big CPG companies to McDonald's apple pies and Dark Chocolate Oreos, find out what the 10 most-read stories of the week in Food & Beverage were.