The Food Institute

12/09/2025

“Premium” isn't about gold labels or higher price tags. It’s about experience, clarity, and story.

Today’s shoppers want transparent, eco‑friendly packaging, mess‑free convenience and a connection to the product’s purpose.

Consumers also want front-of-pack clarity, real ingredients, and a compelling reason to choose one brand over another.

See the moves redefining premium for 2026—and what they mean for your brand- https://foodinstitute.com/focus/premiumization-movement-makes-storytelling-packaging-important-as-ever/

12/09/2025

Agentic AI isn’t just another tech trend — its reshaping how consumers discover and buy products.

In our latest Food for Thought Leadership episode, Kantar’s Barry Thomas explains why this isn’t just new tech, but a new shopping architecture where AI acts on behalf of the consumer.

What does that mean for brand visibility, metadata, and the path to purchase in 2026?

Find out: https://foodinstitute.com/focus/agentic-ai-is-here-are-food-and-retail-brands-ready-for-whats-next/

12/08/2025

Subway just brought back its Sub Club—and the reaction is… mixed.

The new loyalty program promises fast rewards, exclusive perks, and even a chance at $10K. Consumers love it. But some franchisees say the “buy 3, get 1 free” model could hit their bottom line hard.

So, what actually makes a loyalty program work—for both customers and operators? And where’s the line between great value and giving away too much?

Insights: https://foodinstitute.com/focus/subways-new-loyalty-program-financial-suicide-per-franchisee/

12/08/2025

Do you like burgers? How about getting a burger in a fraction of the time it might take you just to give your order? That’s the purpose of the Alpha Grill. It’s a new invention by Aniai Robotics that cooks burgers twice as fast as a person. But what exactly is the goal of this new invention? Watch on to find out more.

12/08/2025

At Plant Based World Expo, one theme was clear: innovation is back—from high-protein launches to gut-health claims to snackable entry points that win over curious shoppers.

Brands are moving beyond “vegan” messaging and leaning into value-added attributes that resonate with a wider audience.

Learn more about the 3 Key Takeaways from the Plant Based World Expo- https://foodinstitute.com/focus/3-key-takeaways-from-plant-based-world-expo-2025/

12/08/2025

Japan’s leading edible-oil innovator, Nisshin OilliO, is bringing its proven kitchen solutions to the U.S. foodservice market.

The company has launched a new B2B platform designed to help operators boost efficiency, cut waste, and elevate menu value through smarter oil-based strategies.

Learn more: https://foodinstitute.com/sponsored/nisshin-oillio-america-foodservice-tech-lab-solution-driven-b2b-hub-us-kitchen-challenges/

Sponsored by Nisshin OilliO America Inc.

Nisshin OilliO America’s new B2B hub helps restaurants improve kitchen efficiency, reduce waste, and elevate menu value.

12/07/2025

Spain’s €8.8B pork industry just hit a major crisis—a result of its first outbreak of African swine fever in 30 years—triggering global import bans and fresh supply chain uncertainty.

And that’s only one of several major ag-sector shocks hitting global protein markets right now.

From shifting beef dynamics in Australia to another U.S. plant closure at Tyson—and even a new developments on the bird flu—the protein landscape is shifting faster than many operators, retailers, and distributors realize.

What does this mean for retailers, operators, and suppliers heading into 2026?

Full story: https://foodinstitute.com/focus/swine-fever-decimates-spanish-pork-exports/

12/07/2025

Online shoppers in 2025 want one thing above all else: certainty.

New PX Pulse data shows consumers are quicker than ever to switch brands if product info feels unclear, inconsistent, or incomplete. High-quality photos, recent reviews, and honest descriptions aren’t “nice to have” anymore — they’re the difference between a sale and an abandoned cart.

So what actually builds trust—and what instantly turns shoppers away?

Article: https://foodinstitute.com/focus/survey-recipe-for-e-commerce-success-includes-vivid-photos-detailed-reviews/

Today's online shoppers demand transparency, trust, and precision – and photos, reviews, and availability drive conversions.

12/07/2025

Are you following us on YouTube? If not be sure to give us a follow and check out all of our amazing video content!

Check it out: https://www.youtube.com/

12/06/2025

Gen Z’s “little treat culture,” wellness trends, and even GLP-1 habits are reshaping the snack aisle in ways that say a lot about today’s food culture.

Some categories are exploding… while others are quietly slipping.

Curious which snacks are dominating right now — and which ones are losing ground? https://foodinstitute.com/focus/snacking-success-americans-still-have-their-sweet-tooth/

12/06/2025

Holiday margins tight? Some bars, breweries, and restaurants are boosting revenue with branded merch.

New Square data shows: 56.5% of breweries (using Square) now sell merch — with T-shirts leading purchases (58.2%).

What concepts benefit most, and how do you make merch sell (without feeling forced)?

Learn more: https://foodinstitute.com/focus/restaurants-leverage-branded-merch-to-generate-income-ahead-of-the-holidays/

12/05/2025

Consumers crave authentic experiences, but also demand ultimate convenience. AI shopping tools like Rufus and Sparky are changing the game. Can brands maintain authenticity in this new era?

𝗪𝗮𝘁𝗰𝗵 𝘁𝗵𝗲 𝗳𝘂𝗹𝗹 𝗲𝗽𝗶𝘀𝗼𝗱𝗲: https://youtu.be/gMveezTjK1w

In this episode of Food for Thought Leadership, Chris Campbell sits down with Kantar’s Barry Thomas to unpack why autonomous AI agents are quickly becoming one of the most important forces reshaping the food and beverage ecosystem.

From improved customer experience to enhanced supply chain efficiency, AI is creating a new digital foundation for how consumers discover, shop, and connect with brands. In this conversation, we explore:
• How AI agents differ from generative AI
• Walmart, Amazon, and early adopters are already using autonomous AI
• What this means for retail media, personalization, and SKU-level recommendations
• The risks, challenges, and white space for food manufacturers
• How consumer behavior and “authenticity expectations” are colliding with automation
• What operators should prepare for heading into 2026

Whether you’re in foodservice, CPG, grocery retail, or emerging food tech—this is your roadmap to understanding the next major shift in digital commerce.