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.
China may be the next big global market for olive oil.
Switchel, a colonial-era drink, is gaining some traction in the modern artisan market.
U.S. chocolate demand is still growing, despite higher prices due to disruptions in production, including the Ebola outbreak in West Africa.
Prices for Italian white truffles have declined 37 percent so far this year.
European officials are taking aim at raw-milk dispensaries that have been popping up across the continent, from town squares to supermarket parking lots, in recent years.
Artisanal ice is rising in popularity as restaurants and bars look for ways to increase the appeal, and margins, of their unique cocktails.
Small portions, alternative foodservice venues and signature beverages are some of the food trends predicted by Technomic for 2015.
More than 30,000 healthier product choices were available to consumers between 2002 and 2013 according to the 2014 Health & Wellness Survey by the Grocery Manufacturers Association.
Climate change is pushing up temperatures in Haiti, decreasing coffee farming yields.
More than half of Americans using olive oil are confused by which ones to use because they don't know what's important, according to a study conducted by the North American Olive Oil Association.
Nielsen is launching a new system with Adobe that will measure viewership across websites, mobile apps, televisions connected to the internet and gaming consoles.
Researchers at the North Dakota State University soybean breeding program developed a soybean variety that is "intended for the high-protein, tofu or soymilk specialty markets," according to Ted Helms, NDSU soybean breeder.
United Parcel Service will increase its rates an average of 4.9 percent beginning Dec. 29.
Anthony Myint and wife Karen Leibowitz recently became part of a new nonprofit called Zero Foodprint, which helps restaurants reduce their carbon footprint and fight climate change.
Home delivered meal kits could reach $3 to $5 billion in sales over the next decade, according to Technomic.
The new downtown arena for the Sacramento Kings will feature food and beverage sourced from within the region, and Michael Tuohy, formerly the executive chef at LowBrau and Block Butcher Bar, will be the chef for the arena.
Arizona will raise its minimum wage by 15 cents to $8.05 an hour starting Jan. 1, thanks to a 2006 voter initiative requiring the Industrial Commission of Arizona to keep wages in line with the Consumer Price Index.
Specialty food businesses are turning to bloggers, rather than traditional advertising methods, to connect with local customers.
Labor shortage, drought, and foreign competition is hurting New Mexico's chile industry.
The local movement has a steady hold on produce, dairy, and value-added products, thanks to CSAs, farmers markets, and other local-oriented initiatives.
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