Confronted with consumer concerns about dining out as the Omicron-fueled pandemic rages on, foodservice operators continue to feel the impact of COVID-19. Half of adults are still eating out less often than before the pandemic; one-quarter say they are “definitely avoiding” eating out, Datassential reports. By late October 2021, 80.3% of all meals were prepared at home, up from 76.6% in July, according to an International Dairy Deli Bakery Association webcast.
The cost of doing business has incr…
News and trends about the food system.
Still largely undiscovered by U.S. consumers, the ingredients and cuisines of Africa present opportunities for product developers seeking to create novel food experiences.
A visually oriented overview of dairy-derived ingredient trends.
As consumers demand more sugar-reduced options, product developers are tapping into an expanding array of alternative sweeteners.
Sales in the frozen food category have heated up across categories—from breakfast bites and baby food to bao buns.