In an environment defined by rapid consumer shifts, long term success depends not on guessing the future correctly, but on ensuring the facility can adapt when the future shifts.
Bob Garrison, chief editor of Prepared Foods, Kelley Rodriguez, editor-in-chief of Refrigerated & Frozen Foods, and Alyse Thompson-Richards, editor-in-chief of FOOD ENGINEERING, discuss the biggest trends impacting the food industry in 2025 and beyond.
These agencies cite chronic health conditions, including obesity and diabetes, and “pharmaceutical intervention” for the recommendations in the Dietary Guidelines for Americans, 2025-2030.
The research highlights a pivot toward healthier lifestyles among GLP-1 users, driven by a 41-point increase in weight management being cited as their primary health goal since 2021.
Rob Dongoski, global lead, agriculture and food, for management consulting firm Kearney, discusses major drivers for change in the U.S. food system, including generational purchasing patterns, growing interest in health and sustainability, and implementing technology to harness consumer insights and improve efficiency.
AI, automation and consumer trends continue to drive change in food and beverage manufacturing, according to our 2025 State of Food Manufacturing survey.
AI, automation and consumer trends continue to drive change in food and beverage manufacturing, according to our 2025 State of Food Manufacturing survey.
How natural pigment is concentrated can affect taste, shelf life and efficiency of use, but the latest technological advances in heat technology offer more options than ever before.
Backed by a five-year, $5 million investment, the plan will fund techniques — powered by genomic science — to grow hardier peanut varieties that can stand up to pressure from pests, disease and unpredictable weather.
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