The Food Institute

#Foodservice innovation is balancing wellness, indulgence, affordability, convenience, & customization all at once. From functional benefits to bold flavors, the 2026 NRA Show offered a look at where menus are headed next. Insights- foodinstitute.com/manufacturing/… #restaurantindustry

Snacking is becoming the new meal occasion. More than half of Americans are replacing traditional meals with snacks, while better-for-you, protein-packed, and functional options continue gaining traction. Learn more: foodinstitute.com/consumerinsigh… #foodtrends #foodnews #foodindustry

What’s next for #foodservice? The 2026 National Restaurant Association Show offered major clues about where menus, innovation, and consumer demand are headed next. Top trends from the show- foodinstitute.com/focus/three-ke… What trend do you think will dominate 2026? #NRA #foodindustry

GLP-1 drugs are changing how consumers shop, cook, and eat. Sales of “GLP-1 friendly” meals are rising as brands race to meet demand for smaller, protein-packed, nutrient-dense foods. How will this reshape grocery aisles? Learn more: foodinstitute.com/focus/is-glp-1… #glp1 #foodnews

Would you trust #AI to take your drive-thru order? 🍟🤖 QSRs are rapidly rolling out voice AI to improve speed and accuracy, but many customers still find the experience awkward. Will consumers eventually embrace it? Insights: foodinstitute.com/focus/the-unca… #foodservice #foodnews

Consumers aren’t just reacting to higher prices—they’re reacting to feeling misled. From shrinkflation to ingredient swaps, shoppers are noticing more and trusting less. Are brands underestimating how closely consumers watch value? Insights: foodinstitute.com/focus/consumer… #foodnews

Building a beverage brand takes more than a great idea. From formulation to scalability, the right partner can make or break a product launch. Here are 3 beverage formulation companies helping brands bring drinks to market faster- foodinstitute.com/sponsored/best… #beverageindustry #

The next era of #foodbusiness may be less about scale and more about capability. Winning companies will be defined by what they do exceptionally well. Key takeaways from the conversation with John Linehan of Irresistible Foods Group - foodinstitute.com/focus/what-is-… #foodindustry

Scrappy can build a food brand, but scaling takes more. As #CPG brands grow, founders need stronger teams, new channels, & smarter capital partners. What it really takes to grow beyond the startup phase- foodinstitute.com/sponsored/what… Sponsored by: DockFi #foodindustry #foodbusiness

Value alone isn’t enough anymore. QSR chains are learning that consumers want affordability, quality, and experience—and the brands balancing all three are pulling ahead. Here's a closer look at the evolving #QSR value battle- foodinstitute.com/focus/fast-foo… #foodservice #foodindustry

Retailers may be missing how consumers actually eat at home. New Circana research shows occasion-based strategies could unlock growth in meal solutions, merchandising, and promotions. Learn more- foodinstitute.com/focus/survey-i… #foodretail #retailindustry #foodindustry #grocery

Inside NRA 2026: Campbell's, Coca-Cola & Keurig Dr Pepper on What Consumers Want Next: youtu.be/URur0_M35-0 #restaurants #trends #eating

Would you trust #AI to take your drive-thru order? 🍟🤖 QSRs are rapidly rolling out voice AI to improve speed and accuracy, but many customers still find the experience awkward. Will consumers eventually embrace it? Insights: foodinstitute.com/focus/the-unca… #foodservice #foodnews

GLP-1 drugs are changing how consumers shop, cook, and eat. Sales of “GLP-1 friendly” meals are rising as brands race to meet demand for smaller, protein-packed, nutrient-dense foods. How will this reshape grocery aisles? Learn more: foodinstitute.com/focus/is-glp-1… #glp1 #foodnews

Consumers aren’t just reacting to higher prices—they’re reacting to feeling misled. From shrinkflation to ingredient swaps, shoppers are noticing more and trusting less. Are brands underestimating how closely consumers watch value? Insights: foodinstitute.com/focus/consumer… #foodnews

Building a beverage brand takes more than a great idea. From formulation to scalability, the right partner can make or break a product launch. Here are 3 beverage formulation companies helping brands bring drinks to market faster- foodinstitute.com/sponsored/best… #beverageindustry #

Food and ag leaders are preparing for a more volatile future. At BMO’s Global Farm to Market conference, executives highlighted rising energy costs, protein demand, crop innovation, and GLP-1-driven consumer shifts. Key takeaways from the conference- foodinstitute.com/focus/farm-eco…

Protein shakes are evolving beyond fitness. Brands like Nestlé are targeting healthy aging & #functionanutrition as #GLP1 use and #wellness trends reshape consumer demand. How should brands adapt to the growing “smart aging” market? Insights: foodinstitute.com/focus/protein-… #foodnews

#Delta is cutting complimentary snacks and drinks on many short flights. This raises bigger questions about value, loyalty, & how far brands can trim the customer experience. When does cost-cutting start hurting customer trust? Learn more: foodinstitute.com/focus/no-snack… #foodindustry

Here today's briefing on the top food and beverage stories this week: Starbucks' corporate layoffs, the latest in functional snacks, and more. LISTEN: soundcloud.com/thefoodinstitu… #foodandbeverage #foodindustry #foodnews #starbucks