SmartBrief Food & Beverage

Latin American cuisine is a story of history, migration and the blending of cultures. From indigenous farming techniques like the milpa system to globally recognized dishes, its influence on the food industry continues to grow. But as chefs adapt these traditions, how do chefs strike a balance between tradition and reinvention? And what does authenticity really mean in today’s culinary landscape? In this Q&A with chef Ana Sofia Sada Cervantes, assistant professor at The Culinary Institute of America, she explores: ?? The rise of indigenous ingredients in global dining ?? How chefs modernize traditional recipes while preserving cultural integrity ?? The role of storytelling in maintaining authenticity Read the full conversation: https://lnkd.in/gxPWwtwP For a deeper dive, join us at the Latin American Cuisine Summit on March 25, featuring a cooking demo from Melissa Guerra and menu trend insights from Lizzy Freier of Technomic, Inc. ?? March 25 | 12 p.m. ET ?? Register today: https://lnkd.in/gKgsHMPF #LatinAmericanCuisine #FoodCulture #CulinaryTradition #RestaurantTrends #Chefs #AuthenticityInFood https://lnkd.in/gxPWwtwP

With 6% of adults in the US currently taking GLP-1 medications, grocery shopping habits are shifting as users are increasingly focusing on nutrient-dense foods and clean-label products. At FMI- The Food Industry Association's Midwinter Executive Conference earlier this year, Hy-Vee, Inc. CEO Jeremy Gosch and Lowes Foods President Tim Lowe discussed how their stores are leading efforts to support these evolving trends with creative meal solutions and private brand initiatives. Learn more. https://lnkd.in/eyDxVaHv

Did you know that the love for chocolate began with a bitter drink in ancient Mesoamerica? Or that the first heart-shaped box of Valentine's Day chocolates was shared on this day in 1861? Check out this special edition of today’s?National Confectioners Association?SmartBrief for these and more fun Valentine’s Day facts and trends and discover how confectioners like Spangler Candy Company, The Hershey Company, Mars Wrigley and others make this day memorable. https://lnkd.in/eKGRpBMM

Did you know that fullservice restaurant operators say they expect labor costs and recruiting and retaining employees to be their top challenge this year? Do you think limited-service restaurants expect the same? What about which state is expected to add the most restaurant jobs in the coming year? Or what position restaurants say is most difficult to fill? ???? In this Q&A, National Restaurant Association's VP of Research and Knowledge Chad Moutray takes a deeper dive into these questions that are answered in the State of the Restaurant Industry 2025 report, and shares insights on shifting consumer preferences, the increasing importance of off-premise dining, the role of emerging technologies and the evolving restaurant workforce. https://lnkd.in/gEgr-5ZQ #Restaurants #foodservice #technology #workforce

From inventory aisle-scanning robots that can shop and fulfill online orders to mobile wallet solutions that connect retailers’ entire digital ecosystems, innovative technology companies were in the spotlight at FMI- The Food Industry Association’s Midwinter Executive Conference on Marco Island, Fla., last week. Mobile wallet platform solution Badge was named winner of this year’s FMItech Pitch Competition, with finalists NoxuData and Workrz also center stage. Other companies at the event who are making waves in grocery tech include last year’s pitch winner, Augmodo, along with Simbe Robotics, Brain Corp, VusionGroup and TCC Global. Read on to learn more about how these companies are disrupting the grocery experience as we know it. https://lnkd.in/eaeWKefv

The National Restaurant Association released its State of the Industry report today and we're excited to dive into it! Stay tuned for more coverage of the report on our SmartBrief Originals site, and subscribe to Restaurant SmartBrief (it's free!) to keep up with the industry's news and take some poll questions around the report, starting next week: https://lnkd.in/gg5A9c7w #restaurants #foodservice

You may know that FMI- The Food Industry Association and Oliver Wyman have partnered for 10 years on Boardroom Journal -- an annual guide of insights for C-suite leaders that covers critical issues across the food and beverage industry. What you may not know, however, is that the document began as an idea on an airport cocktail napkin. Last week, at FMI's Midwinter Executive Conference, FMI's Mark Baum and Oliver Wyman's Mike Matheis took time to chat with SmartBrief about the publication. Catch a bit of their comments in the video below and read the full interview here: https://lnkd.in/edC7bQAi

Ross Finman – whose company, Augmodo, was winner of the 2024 FMItech Pitch Competition – takes a moment at FMI- The Food Industry Association’s Midwinter Executive Conference to talk about 2025 competition finalists Badge, NoxuData and Workerz and how the event serves as a springboard for technology startups in the food and beverage industry.

FMI- The Food Industry Association's?Midwinter Executive Conference is in full swing on Marco Island, Fla., where more than 1,500 leaders and innovators across the food and beverage industry have gathered for collaborative and educational sessions related to advocacy, technology, consumer trends and the future of food.

Looking forward to connecting with FMI- The Food Industry Association and others in the industry at the annual FMI Midwinter Conference later this week. Will you be going?