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While most of the changes appear to benefit food and beverage manufacturers, there a few key areas businesses should be aware of.

The newly created Keurig Dr Pepper will have the distribution capability to reach virtually every point-of-sale in North America.

By 2025, 100 percent of the fast food restaurant’s guest packaging will come from renewable, recycled, or certified sources with a preference for Forest Stewardship Council certification.

In the new report The Yogurt Market and Yogurt Innovation, 3rd Edition, market research firm Packaged Facts estimates retail dollar sales in the U.S. yogurt industry were just shy of $9 billion in 2017.

According to recent Nielsen data, the plant-based foods sector grew more than 8 percent in 2017, and the plant-based milk category is up 3 percent since last year, outpacing sales of cow’s milk over the same period.

Birth rates are declining, the population is aging and for the first time ever, five distinct generations of shoppers are in the grocery aisles, each with their own set of characteristics and attributes that influence shopping behaviors.

The vice president of innovation at Johnsonville says companies need to differentiate or they will die.

Both awards will be presented at Food Engineering’s Food Automation & Manufacturing Conference and Expo at the Hyatt Regency Coconut Point in Bonita Springs, Fla. held April 8-11, 2018.