The Food Institute

D2C brands face rising ad costs and low AOVs. Building community, brand equity, and subscription models are critical for repeat customers and profitability. AI optimization is key. Watch the full video: youtu.be/rtM0RzMbrxc #CPG #DTCMarketing #BrandBuilding #FoodIndustry

Is Gen Z facing a broken entry-level job market? With hiring down, older workers staying longer, and AI reshaping roles, many say there’s no clear starting point anymore. What does this mean for the future workforce? foodinstitute.com/focus/gen-z-vs… #workforce #foodindustry

New data shows delivery is claiming a bigger share of #foodandbeverage sales across major platforms—putting restaurants, grocers, & convenience players in even closer competition as consumers weigh price, speed, and convenience. Full story: foodinstitute.com/focus/data-gro… #foodindustry

How does a legacy beverage brand stay relevant in a fast-changing industry? ITO EN is doubling down on innovation—with new products, bold flavor exploration, and a standout partnership with Shohei Ohtani. Watch: youtu.be/tYr4A1_NWv0 #itoen #cpg #expowest #beverageindustry

Can precision fermentation reinvent infant nutrition? 🧬🍼 Startups are racing to replicate human milk proteins—but safety, regulation, and complexity remain big hurdles. Full story: foodinstitute.com/focus/startups… #infantformula #infantnutrition #innovation #functionalnutrition

PWR^UP is the first #proteinpowder that can be eaten straight from the bag. This innovative product delivers delicious chocolate flavor, electrolytes, collagen, and low sugar. Supports muscles, joints, hair, skin, nails, energy, and hunger. It's also GLP-1 friendly! #expowest

From protein coffee to popcorn, “protein maxing” is everywhere—but some experts warn it may be overhyped or even risky. Has the food industry gone too far with protein? Share your thoughts. Full story: foodinstitute.com/focus/the-rise… #FoodIndustry #CPG #FoodTrends #FoodInnovation

Is fiber the new protein in food innovation? With 95% of Americans falling short on fiber, brands are fortifying everything from bars to beverages. But fiber is more complex than many realize. What should CPGs know before formulating? foodinstitute.com/focus/the-trut…

Could fertilizer shortages trigger the next global food crisis? With supply disruptions and rising prices, farmers may be forced to cut back—impacting crop yields, food supply, and #inflation. Full story: foodinstitute.com/focus/iran-war… #supplychain #foodandbeverage #foodsupply

The latest 2-minute FI Fast Break news podcast touches on Americans' unrelenting love of candy -- as evidenced by recent confectionery sales -- surging diesel prices' potential impact on F&B, and more. LISTEN: soundcloud.com/thefoodinstitu… #foodnews #foodandbeverage #foodindustry

At The Well event during #ExpoWest2026, Food Institute CEO & Managing Partner Brian Choi spoke with Chris Yang, Co-President of Shopline, about what it takes for a CPG startup to scale #ECommerceGrowth. Watch the full conversation here: youtu.be/rtM0RzMbrxc

Why are colorectal #cancer rates rising in adults under 50? Researchers are exploring links to diet, ultra-processed foods, alcohol, #microplastics, and fiber intake as cases continue to climb. Full Story: foodinstitute.com/focus/colorect… #coloncancer #publichealth #foodindustry

“Insurgent brands” like LesserEvil and Chomps are capturing a growing share, fueled by demand for better-for-you products—and attracting major CPG interest. What does that mean for legacy #CPG players and future M&A activity? Learn more: foodinstitute.com/manufacturing/… #foodnews

Despite rising cocoa and sugar costs, U.S. consumers spent a record $55B on candy & chocolate last year, driven by seasonal treats and innovation. What’s driving the resilience of the #confectionery category? Full story: foodinstitute.com/focus/americas… #foodnews #cococa #foodindustry

Why has Diageo stock fallen over 60% despite brands like Guinness and Johnnie Walker? 🥃 Shifting consumer demand, tequila weakness, and pressure on premium spirits are raising new questions for the industry. What’s driving the downturn? foodinstitute.com/focus/diageo-t…

Food & beverage M&A slowed last year — but deal interest is far from gone. Companies are getting more selective, targeting deals that bring strategic advantages, especially in better-for-you and emerging challenger brands. Full story: foodinstitute.com/focus/ma-in-fo… #FoodIndustry

Despite rising cocoa and sugar costs, U.S. consumers spent a record $55B on candy & chocolate last year, driven by seasonal treats and innovation. What’s driving the resilience of the #confectionery category? Full story: foodinstitute.com/focus/americas… #foodnews #cococa #foodindustry

Is fiber the new protein in food innovation? With 95% of Americans falling short on fiber, brands are fortifying everything from bars to beverages. But fiber is more complex than many realize. What should CPGs know before formulating? foodinstitute.com/focus/the-trut…

The #foodservice industry is shifting fast. Join The Food Institute for the Foodservice Insights 2026 Virtual Summit, March 17th. Discover the trends, data, and insights that will fuel your restaurant’s growth. Register: events.ringcentral.com/events/foodser… #restaurantindustry

Will higher food costs impact St. Patrick’s Day spending? Corned beef prices are up, pushing menu prices higher. Yet millions of Americans are still expected to celebrate. How will restaurants and retailers capitalize on the holiday? foodinstitute.com/focus/st-patri… #restaurantbusiness