We’re all still kids when it comes to Halloween, sneaking candy from the handout bowl or swiping a treat or two from the kids’ booty – in fact, 83% admit to doing so. Fun Halloween facts from The Food Institute foodinstitute.com/focus/hallowee…

Delayed reports, fewer dollars in the pockets of government workers and overall economic skittishness could upend much of the food and beverage industry if the government shutdown is lengthy. Here's what the experts told The Food Institute. foodinstitute.com/focus/governme…

A Europol investigation found criminal gangs going into waste disposal sites, seizing expired foods awaiting destruction, relabeling them, and then reintroducing them into the food supply. The Food Institute reports. foodinstitute.com/focus/unpreced…

Gen X, but because of its demographic position, exerts a strong influence on the marketplace, prizing functionality above the comfort craved by baby boomers and lifestyle sought by tech-driven millennials. The Food Institute explains. foodinstitute.com/focus/gen-x-th…

If restaurants want to get more diners through the door, they need to consider promotions and eye-catching discounts, a report from YouGov indicates. They also need to think of ways to enhance the experience, experts told The Food Institute. foodinstitute.com/focus/diners-d…

Makers of ready-to-eat meals need to be more vigilant in cleaning equipment and training employees to reduce the threat of contamination by Listeria monocytogenes, a common bacterium that can lead to death, experts told The Food Institute. foodinstitute.com/focus/cold-dea…

Next year begins the transition to Gen X dominance, and companies would be wise to prioritize the needs and products that are important to those born between 1965 and 1980, NielsenIQ’s X Factor report advises. The Food Institute reports. foodinstitute.com/focus/gen-x-th…

The value meal trend is morphing in the wider retail sector to value deals as sellers kick off the holiday shopping season ahead of Black Friday. The Food Institute explored the trend. foodinstitute.com/focus/black-fr…

The foodservice, grocery and restaurant sectors are looking at a tough 2026. The Food Institute asked the experts to explain. foodinstitute.com/focus/labor-pa…

With GLP-1s gaining traction, CPGs and restaurants will need to rethink everything from snacks to what makes a meal. The Food Institute examines the impact of the weight-loss industry on food. foodinstitute.com/focus/glp-1-pr…

Retailers, listen up: the days of the uninformed shopper buying stuff because of the pretty label or simply because of a product’s price are over. Enter the “informed shopper.” The Food Institute explains. foodinstitute.com/focus/the-info…

Several countries have suspended Spanish pork imports, affecting about a third of the country’s export certificates, because of African swine fever. That and more ag news from The Food Institute. foodinstitute.com/focus/swine-fe…

The most successful loyalty programs make customers feel like they’re getting an amazing deal and encourage more visits, more often, but at least one Subway franchisee is wondering if corporate is going too far. The Food Institute explains. foodinstitute.com/focus/subways-…

An experiment on Instacart allowing retailers to use AI to set prices could backfire, leading consumers to abandon the platform in favor of less expensive options, experts told The Food Institute. foodinstitute.com/focus/instacar…

The food and beverage industry is looking at slowing growth in 2026 due to economic pressures, shifting consumer preferences and supply chain issues, but there’s still room for brands to expand, experts told The Food Institute. foodinstitute.com/focus/circana-…

With the federal minimum wage still stuck at $7.25 an hour, dozens of U.S. states, territories and cities are imposing their own standards. The Food Institute looks at the potential impact. foodinstitute.com/focus/new-mini…

A lawsuit accusing McDonald’s of false advertising when it comes to its McRib sandwich likely will do little to damage the its reputation. However, consumers might feel the burger chain is taking advantage of them, experts told The Food Institute. foodinstitute.com/focus/mcrib-or…

The printed menu? The static menu board? How passé. Digital signage is proving an essential tool for fast-food restaurants. The Food Institute explains. foodinstitute.com/focus/sign-of-…

Experts told The Food Institute that despite some good advice, HHS Secretary Kennedy's decision to turn the food pyramid on its tip could result in increased heart disease, obesity and other ailments. foodinstitute.com/focus/new-food…

Farmers credited pricey technology and better seeds with producing record yields in western Canada recently, despite flooding and drought. Some feel climate change could make such bountiful harvests a more common occurrence. The Food Institute took a look. foodinstitute.com/focus/western-…