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.
Ice cream is trending in the tech world.
Beef and pork are two to three times more sensitive to price increases than in 2011, but chicken remains relatively stable, according to Nielsen.
Diners are calling for healthier options and more variety when buying lunch.
High food prices are causing a stir even among wealthier American households.
Plus, five tips for connecting with consumers that need the extra push toward healthier options.
Brazil's declining coffee production will continue to impact supply for at least another two years.
Humane practices are contributing to higher-quality beef—and record profits.
Brazil's worst drought in decades is forcing farmers to switch from traditional methods to modern technology.
Better-for-you snack foods are positioned for growth thanks to a growing trend.
As the Western world struggles to grapple with the idea of new products containing cricket flour and other bugs both as gimmick and a sustainable solution, insect farming has become a successful business for some of Thailand's poorest farming communities.
Bacon prices have increased more than three times the rate of inflation since 2008, the most of any meat.
More young people are getting into the farming profession as the local movement gains attention and acclaim as consumers grow increasingly curious about where their food comes from.
The juneberry, or the saskatoon berry as it is known in Canada, may be the next super-fruit.
The California drought is reducing the state's honey production, raising prices for producers and consumers.
Washington is expecting another record grape crop in 2014.
Some positive movements are emerging in Greece in the wake of its economic crisis.
Consumers have developed an appreciation for cold dishes and icy cocktails with newfangled shapes and sizes of ice that offer the practicality of a slower melt and stunning appearance.
The trend of using truffle oil appears to be on a decline, according to new research from Technomic.
The startup incubator model has boomed in the past several years, growing from just a few instances to more than 200 culinary incubators in the U.S.
America's love affair with canned tuna is apparently waning.
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