The Future of Food
Food Forward
Food continues to take on new forms and formats. A fish fillet can be grown in a dish; a four-course meal can be enjoyed in the car. The pandemic has sped up some of that innovation while also adding a level of uncertainty: How will food be produced, packaged, transported and consumed differently when all this is over? Here’s a look at the people and processes at the center of those questions.
The coronavirus pandemic has upended daily life as we know it, including how we eat. With more meals arriving in a bag and being consumed at home, chefs consider the long-term impacts it could have on our food experience.
Read moreRecent Articles
Food industry associations are uneasy about FDA's new record-keeping rules
FMI and NGA say new recording processes will hurt smaller grocers and exceed the FDA’s statutory authority.
UNFI brings indoor farming to its distribution centers
The distributor and vertical farming company Square Roots entered a new agreement to add Square Roots' indoor farms on-site at select UNFI distribution centers.
Drive Holiday Sales with Convenient Cooking Solutions
From experienced chefs to novice home cooks, aromatics and herbs are indispensable parts of the kitchen arsenal.
The self-checkout grocery debate continues
Whether to offer cashier-staffed lanes, self-scanners or a mix of both is an ongoing question for retailers. Some grocers, though, have no interest in the labor-saving technology.
US Foods Furthers Its Commitment to Offering Quality Produce Year-Round
Partnership with Kalera is the distributor's largest vertical farming relationship to date
Oishii Brings Its Vertically-Farmed Strawberries to Whole Foods
To keep up with demand, Oishii has opened a new indoor farm at a former Anheuser-Busch factory in Jersey City, N.J.
How cell-based seafood could become the next catch of the day
Companies are working to grow fish filets from cells. They just need U.S. regulatory agencies to approve their creations before restaurants can sell it.
Read More10%
Amount of restaurant patrons last year who said their most recent white-tablecloth meal had been eaten while traveling in a car, up from 3% in 2019, according to Technomic
35%
Amount plant-based items will grow on menus by the end of 2022, according to Technomic
318%
Increase in orders of spicy chicken sandwiches on Grubhub last year compared to 2019, according to Grubhub
30%
Amount by which commercial waste decreased during the pandemic; residential waste rose 15%, according to the Food Packaging Institute
For foodservice distributors, a future filled with uncertainty
As the restaurant industry changes, the distributors that supply it face changes and a lot of complexities.
Read MoreResources
Changes to Food Production Are Coming Fast and Furiously
Four major movements will affect what we eat and how food is grown.
A New Definition of Meals on Wheels
Autonomous vehicles can open new branding and eating occasions for food marketers
The Food Store of the Future
Transformative technologies and intensifying consumer trends toward health and convenience will cast a radical new footprint for the supermarket.
In Search of the Next Major Protein Source
Going beyond beef and chicken, experts are looking to science and nature.
Futurist Sees Big Changes Ahead for Foodservice
Brian Frank, general partner with FTW Ventures, shares his expert insights.
The Future of the Supply Chain
Expect lots of small changes, but there's no magic bullet on the horizon.