The Food Institute

06/05/2026

New research reveals growing support for adults-only dining spaces and dog-friendly restaurants, especially among younger consumers.

As dining preferences evolve, operators may need to rethink everything from seating policies to the guest experience.

Learn more: https://foodinstitute.com/focus/pups-grownups-only-younger-consumers-redefine-dining-out/

06/05/2026

The confirmation of a New World screwworm case in Texas sent cattle futures higher and put livestock producers on alert. USDA officials say the food supply remains safe, but the discovery highlights the potential economic impact of animal health threats.

Read the full article to see what the screwworm threat could mean for livestock, beef supply, and cattle prices- https://foodinstitute.com/focus/cattle-futures-up-wake-of-texas-screwworm-confirmation/

06/05/2026

As the food industry becomes increasingly digitized, cybersecurity is no longer just an IT concern—it’s a critical business priority. Cyberattacks are rising in both frequency and sophistication, driven by AI-enabled tactics, social engineering, and double extortion schemes.

Join The Food Institute on June 10 for a focused webinar on what this evolving threat landscape means for food and beverage businesses. Sponsored by RSM US LLP and HUB International, this session will deliver practical, actionable guidance for managing cyber risk before, during, and after an incident.

Featuring Rich Servillas (RSM US) and Nicholas Cacciola (HUB International), with insights on:
• Today’s cyber threats across the food supply chain
• How to prepare and respond effectively
• The evolving role of cyber insurance

🗓 June 10 | 2–3 PM ET
Register now: https://www.bigmarker.com/the-food-institute/strategic-cyber-risk-management-for-food-industry-leaders

Thank you to our sponsors RSM and HUB International for supporting this important conversation.

As the food industry becomes increasingly digitized, cybersecurity is no longer just an IT concern—it’s a critical business priority. Cyberattacks targeting food and beverage companies are growing in both frequency and sophistication, fueled by financial motives and emerging tactics such as AI-e...

06/05/2026

Champion Foods has recalled select Motor City Pizza Co. 5 Cheese Bread highlights how a single food safety issue can ripple through the supply chain, affecting manufacturers, brands, and retailers alike.

How are companies strengthening traceability and recall preparedness? https://foodinstitute.com/focus/motor-city-pizz-co-recall-shows-supply-chain-fragility/

06/05/2026

In this week’s food industry news in 2 minutes, we break down America’s growing ‘K-shaped economy,’ the latest in tariffs news, and more.

Listen now: https://foodinstitute.com/podcast/fi-fast-break-audio-news-june-3-2026-2/

06/04/2026

After years of hype around seaweed-based fuels and plastics, new research suggests the biggest commercial opportunities may be in agriculture, livestock feed, and crop inputs. Some innovations are already showing measurable gains in yield and sustainability.

Read the full article to see where seaweed innovation is gaining traction and where scaling challenges remain- https://foodinstitute.com/focus/seaweeds-biggest-commercial-opportunity-may-be-agriculture-not-plastics/

06/04/2026

Can a new CEO bring back the old Starbucks?

Brian Niccol has Starbucks looking more like Starbucks again. Traffic is improving, service is tighter, and cafés are getting attention. But coffee costs, tougher rivals, and shifting drink habits raise the bigger question for restaurant leaders: can the chain regain its old magic?

Check out what's fueling the turnaround and the challenges that remain- https://foodinstitute.com/focus/can-starbucks-outrun-rising-qsr-competition/

06/04/2026

Frozen desserts are getting a health makeover.

Consumers are looking for desserts that still feel indulgent without overloading on sugar, artificial dyes, or empty calories.

From Greek yogurt bars to fruit pops and high-protein pints, dietitians say the healthiest frozen desserts balance taste, texture, portion size, and nutrition.

For food brands, the sweet spot is health without killing the joy.

Full article for expert picks and formulation tips- https://foodinstitute.com/focus/the-5-healthiest-frozen-desserts-and-3-tips-for-developing-them/

06/03/2026

We're excited to be attending the International Dairy Deli Bakery Association (IDDBA) show this year!

Our team will be on the ground covering the latest trends, product innovations, and key insights shaping the dairy, deli, bakery, and fresh food sectors. Stay tuned for exclusive show highlights, industry takeaways, and content from one of the food industry's premier events.

Tell us what you're most interested in seeing from the show.

𝗜𝗳 𝘆𝗼𝘂'𝗱 𝗹𝗶𝗸𝗲 𝘁𝗼 𝗰𝗼𝗻𝗻𝗲𝗰𝘁 𝘄𝗶𝘁𝗵 𝘂𝘀 𝗮𝘁 𝘁𝗵𝗲 𝘀𝗵𝗼𝘄, 𝗰𝗼𝗻𝘁𝗮𝗰𝘁 𝘂𝘀 𝗮𝘁 𝗶𝗻𝗳𝗼@𝗳𝗼𝗼𝗱𝗶𝗻𝘀𝘁𝗶𝘁𝘂𝘁𝗲.𝗰𝗼𝗺.

06/03/2026

GenZ is changing what meals look like.

A growing trend called modular eating is blurring the line between snacks and meals. Many consumers are building meals from snackable proteins, pantry staples, ready-to-eat ingredients, and convenience-first choices shaped by social media and hybrid lifestyles.

For food brands, the opportunity may lie less in recipes and more in mix-and-match occasions.

Article: https://foodinstitute.com/consumerinsights/modular-eating-the-latest-gen-z-food-trend/