The Food Institute

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[The Food Institute @FoodInstitute]

Protein Chefs says demand for its high-protein meals is up 30% this year.

“Nutrient dense” is also showing up more often in food and nutrition conversations.

So, what actually counts as nutrient dense? Read more https://t.co/2io19qGt3K

#FoodIndustry #FoodTrends #Nutrition

[The Food Institute @FoodInstitute]

Kayem Foods is recalling nearly 1.6 million pounds of meat and poultry after a warehouse cooling issue.

The Class I recall affects products sent nationwide.

See whether any products you sell, serve or have at home are on the recall list https://t.co/oOaww3HLJu

#FoodRecall

[The Food Institute @FoodInstitute]

Black garlic topped MorganMyers’ list of emerging flavors to watch in 2027.

The rest of the list mixes familiar ingredients with a few less expected picks.

See which flavors made the top 10 https://t.co/3LsiHz2KPF

#FlavorTrends #FoodTrends #RestaurantIndustry #FoodIndustry

[The Food Institute @FoodInstitute]

In just 2 minutes the FI Fast Break news podcast examines the latest in GLP-1 user behavior, global food inflation and more.

Listen now: https://t.co/f5b9RcZrD0

#FoodPodcast #FoodNews #FoodIndustry #FoodandBeverage

[The Food Institute @FoodInstitute]

SIAL Paris 2026 stretched across 12 exhibition halls packed with new food and beverage products.

A few launches caught our attention.

See which products stood out at this year’s show https://t.co/0EgkjoB8ym

#FoodIndustry #SIALParis #FoodInnovation #FoodTrends

[The Food Institute @FoodInstitute]

Food & beverage brands are taking more risks with holiday launches this year.

Some of the ideas probably wouldn’t make sense outside the season.

See the 10 holiday products that stood out most in 2026 https://t.co/Y4n2uJZ5Ng

#FoodTrends #FoodIndustry #FoodNews #FoodInnovation

[The Food Institute @FoodInstitute]

Foodservice manufacturers can track trade spend, sales activity and distributor volume, but still struggle to tell what actually paid off.

Read more on why trade spend is still so hard to measure https://t.co/k87X1aTOep

#Foodservice #FoodDistribution #FoodIndustry

[The Food Institute @FoodInstitute]

Black garlic topped MorganMyers’ list of emerging flavors to watch in 2027.

The rest of the list mixes familiar ingredients with a few less expected picks.

See which flavors made the top 10 https://t.co/3LsiHz2KPF

#FlavorTrends #FoodTrends #RestaurantIndustry #FoodIndustry

[The Food Institute @FoodInstitute]

Crumbl closed 57 stores this year and August sales were 70% lower than two years ago.

The chain built its popularity around weekly flavor drops and social media.

Read more on why sales are falling and what experts say Crumbl should do next https://t.co/JjOc2fZf8t

#FoodBusiness

[The Food Institute @FoodInstitute]

Pay satisfaction among restaurant workers jumped 12 points in one year, with 67% now saying they’re satisfied. But pay isn’t the only reason employees stay or leave.

See what workers say has improved & what could still make them leave https://t.co/hiNL81Efi9

#RestaurantBusiness

[The Food Institute @FoodInstitute]

Jeni’s spent five years getting acorn ice cream to market. It sold out online in just over 24 hours.

The recipe wasn’t the holdup.

So what took five years? https://t.co/5nNOPGbu7X

#FoodInnovation #FoodIndustry #Innovation #FoodManufacturing #SupplyChain

[The Food Institute @FoodInstitute]

Convenience Store Trends in 2026 - What Brands Must Do to Win:

https://t.co/wXyWRr7sUI

#foodtrends #menudata #conveniencestore

[The Food Institute @FoodInstitute]

New EU packaging rules are putting tighter limits on PFAS in food-contact packaging.

PPWR also adds new requirements for traceability, documentation and design.

Here’s what food companies selling into Europe need to know https://t.co/VQbWOhn2VQ

#FoodPackaging #FoodIndustry

[The Food Institute @FoodInstitute]

Drive-thru #AI is getting more accurate, but employees may be getting less friendly.

When AI handled the order, workers were less likely to seem friendly at the window.

See what else changed when AI took the order https://t.co/ZorzlEGUle

#RestaurantIndustry #RestaurantBusiness

[The Food Institute @FoodInstitute]

Walmart has spent billions on warehouse automation, but its #robots still have trouble with basic packaging tasks.

Amazon has run into problems with fresh produce too.

Read more on why fully automated warehouses are still so hard to pull off https://t.co/eiNl3mhqQG

#FoodNews

[The Food Institute @FoodInstitute]

New research found the strongest whole-grain benefits at 4 to 6 servings a day. U.S. guidelines generally recommend 2 to 4.

But some whole-grain foods can also be classified as ultra-processed.

Read what the research says about carbs and UPFs https://t.co/gcjdIhQbdD

#FoodNews

[The Food Institute @FoodInstitute]

Nestlé’s NBA deal spans 21 countries.

For food and beverage brands, a big sports sponsorship can eat up a lot of budget.

Read what experts say brands should look at before signing one https://t.co/0zGoZQj0c3

#FoodIndustry #FoodBusiness #Nestle #FoodManufacturing #FoodBrands

[The Food Institute @FoodInstitute]

More than half of 25- to 34-year-olds say Halloween is now as big as or bigger than Christmas.

They’re spending on food, drinks, parties and events too.

Here’s how much younger adults plan to spend this Halloween https://t.co/avVvzUysG9

#FoodIndustry #FoodNews

[The Food Institute @FoodInstitute]

Kayem Foods is recalling nearly 1.6 million pounds of meat and poultry after a warehouse cooling issue.

The Class I recall affects products sent nationwide.

See whether any products you sell, serve or have at home are on the recall list https://t.co/oOaww3HLJu

#FoodRecall

[The Food Institute @FoodInstitute]

Protein Chefs says demand for its high-protein meals is up 30% this year.

“Nutrient dense” is also showing up more often in food and nutrition conversations.

So, what actually counts as nutrient dense? Read more https://t.co/2io19qGt3K

#FoodIndustry #FoodTrends #Nutrition