I’m equally excited to tell you even more about another Prepared Foods “state of the industry” (SOI) offering—this time one designed to be the ultimate interactive, in-person event. I’ll note, however that this SOI stands for much more than “state of the industry.” In fact, it’s better billed as the “state of innovation” in food and beverage.  

By the time you read this, I and my friend and partner in nutrition communications crime, Jim Painter, PhD, will have given our presentation on communicating the science of nutrition at the 2019 Institute of Food Technologists annual meeting and expo.

While attending the 2019 IRI Growth Summit in Denver, I learned that IRI is making artificial intelligence (AI) and machine learning enhancements to its suite of data and analytic tools.

At NPD we’re always analyzing how trends affect the food and beverage industry and if you talk to a - what shall we call them, “pot enthusiasts” — you’ll know food plays a major role when they use marijuana. This can be from how they ingest the marijuana to the munchies leading them to eat a variety of indulgent foods.

There’s no better way to introduce Prepared Foods’ upcoming 17th annual Spirit of Innovation Awards. These distinctive awards recognize new foods and beverages in retail, foodservice and alternative channels—all those items introduced from January 2018 through March 2019.

I think every month should be National Nutrition Month. But to promote better eating habits that incorporate “better” foods and beverages, it is critical to have any publicly promoted nutrition message be based solidly on science.

As part of its Walmart Reimagined campaign, the retailer is aiming to boost store traffic by converting excess parking space to experimental communities comprised of food halls, recreation areas and even mobile healthcare units.

I realize you already may be in the middle of fiscal 2019, yet I believe there’s something noteworthy in turning the page on a calendar year. Perhaps it’s simply that holidays and vacations (hopefully) offer respite, a moment to downshift, an opportunity to pause and hit “refresh.”

A big part of this best-use-of-resources movement is prominently expressed in the plant-based revolution. Plant-based meat and dairy analogs have been hitting shelves as fast as ingredient technology can make them happen, with expert mimicry of their animal-derived counterparts the “brass ring.”

I recently spent three days looking over the horizon with 21 leading food manufacturers and retailers.