Trends and Statistics
Find news items and extensive articles detailing up-and-coming trends, from top-selling flavor combinations to food movements gaining traction. Find recurring Specialty Food Magazine columns such as Buyers’ Picks and Research Spotlight.
As small-scale distilleries crop up at a rapid pace across the country, more and more have an unfortunate secret: though their labels may claim "craft," "artisanal," or "small-batch" production, many brands are actually getting their product from an Indiana distillery.
A new generation of small-scale fast-casual chains is following in Chipotle Mexican Grill's green footsteps.
Business travelers in New York City are beginning to abandon traditional restaurant chains to use Seamless, a food delivery app.
Perceived quality is driving the trend toward specialty foods, and it doesn't stop at feeding ourselves and our families.
A few years ago, the U.S. craft and microbrew landscape was minute, and pioneers had to convice consumers they matched the quality of their European counterparts.
While food in general is becoming increasingly expensive, chocolate is in the fast lane.
The coconut product trend is expanding as many people are finding out the benefits of adding coconut into their everyday diets.
With the growing popularity of organic foods, some imported and domestic items alike have been brought under scrutiny.
Good news for vegan and vegetarian advocates: the price for proteins like meat, pork, fish, and eggs keep rising faster than the rate of vegetables prices.
While the stigma against GMOs is strong in specialty foods, mainstream producers are starting, quietly, to test the waters by shifting ingredients.
The mantra "think different" has entered the lexicon of the fast-casual restaurant, with a number of franchises aiming big with unique offerings.
While a 10 percent drop in maple syrup production is expected to negatively impact U.S. consumption this year, U.S. households used a record-high 7.6 ounces of maple syrup in 2013, up 33 percent from 2012 and 29 percent more than the average usage of 5.9 ...
The American craft beer movement is booming domestically and beginning to gain traction internationally.
Since Dogfish Head Craft Brewery in Rehoboth Beach, Del., started making beer 20 years ago, the coast of Delaware, Maryland, and Virginia, known regionally as "Delmarva," has been transformed from a summer escape into a year-round tourist destination.
Savory ingredients like garlic, onions, carrots, and saffron are invading the jam category.
A new study shows raising beef causes more damage to the environment than producing pork, poultry, eggs, or dairy.
Sweet and salty dessert trends are growing all over the U.S., especially in ice cream.
The number of coffee and tea manufacturers in the U.S. increased 23 percent between 2012 and 2007 to 414, operating 24 percent more facilities, according to Food Institute analysis of just released data from the 2012 Economic Census from the the Census Department.
Changing temperatures are forcing wine regions around the world to adapt, either planting different grapes or changing locations entirely.
After a harsh winter, vineyards in Minnesota are feeling the effects.
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