With fresh products outperforming other categories, brands are in search of original and unique strategies to compete in the center of the supermarket.

Two of every three participants are eating less of at least one type of meat, according to a study conducted by researchers at the Johns Hopkins Center for a Livable Future, Baltimore, Md.

While the food and beverage industry is beginning to realize the untapped potential of blockchain integration, the concept of blockchain technology is increasingly being accepted by a large chunk of the world’s population, most notably, Generation Z.

U.S. retail sales of refrigerated yogurt are forecast to rise 2.1% annually through 2022, according to “Yogurt: United States,” a report released by Freedonia Focus Reports, Cleveland, Ohio.

The gluten-free market is estimated to be valued at $4.48 billion in 2018, and is projected to reach $6.47 billion by 2023, at a CAGR of 7.6%, according to a report published by MarketsandMarkets, New York.

That’s because 23% of consumers want more plant-based proteins on the shelves, according to a survey produced by Nielsen, Chicago.

US Foods Holding Corp., Rosemont, Ill., launched Fall Scoop 2018.

Grocery apps are some of the fastest-growing apps in the United States, according to an app usage forecast released by eMarketer, New York.

Breakfast trends at both retail and foodservice are adapting to evolving tastes, requiring food industry players to adjust to satisfy consumers, according to a study produced by Packaged Facts, Rockville, Md.