Articles Tagged with ''market trends''

The Specialty Food Association (SFA), New York, and Food Marketing Institute (FMI), Arlington, Va., launched a strategic partnership focused on the $127 billion specialty food category.

The restaurant industry and other foodservice operators are on a tear, with sales growth outpacing retail for a decade and revenues surpassing retail for the first time in 2015, according to a new study by L.E.K. Consulting, Boston.

According to The NPD Group, Chicago, the market for plant-based alternatives is still evolving, as consumers begin to leverage these items due to food allergies or the search for more healthful options.

Americans are consuming food information from more sources than ever before, yet their nutritional literacy is sorely lacking, according to the 12th Annual Food and Health Survey, released by the International Food Information Council Foundation (IFIC), Washington, D.C.

A report released by Technomic, Chicago, indicates that the restaurant industry overall fared relatively well in 2016, but full service has experienced some highs and lows, with annual sales growth dipping to 1.4% and unit growth remaining flat.

About half of U.S. consumers are satisfied that animals raised for food are treated appropriately under current practices and regulations, and only one in five either somewhat or strongly disagree that food animals are treated appropriately.

The global food robotics market is estimated at $1.37 billion in 2017, and is projected to reach $2.5 billion by 2022, at a CAGR of 12.80% during the forecast period, according to a report published by MarketsandMarkets, New York.

Spermidine—a compound found in foods like aged cheese, mushrooms, soy products, legumes, corn and whole grains—seems to prevent (at least in animal models) liver fibrosis and hepatocellular carcinoma, which is the most common type of liver cancer.