Top stories from January

Food Retail/Manufacturing (by CTR):

Walmart updates iconic logo for the digital age (FMI)

Mondelez debuts 7 Oreo products (NCA)

Pop-Tarts plushie a hit with Walmart shoppers (NCA)

Changes to Keurig Dr Pepper C-suite as energy goals grow (NCA)

Mars' Tru Fru unveils Valentine's Day treats at Walmart (NCA)

Foodservice (by CTR)

Questions arise related to federal funding pause (SNA)

Federal budget cuts threaten free school meals (SNA)

School meal programs struggle with costs, staffing (SNA)

James Beard Foundation names 2025 awards semifinalists (ACF)

Wash. considers 20-minute school lunch rule (SNA)

Top trend

Food Retail/Manufacturing:

• Digital transformation and brand evolution

Walmart's decision to update its iconic logo for the digital age suggests a focus on modernization, digital marketing, and customer experience in the retail space. Retailers are increasingly pivoting toward digital-first strategies, emphasizing e-commerce, mobile apps, and seamless online-offline integration. This indicates that brands are not just thinking about physical stores but also about digital interfaces and the customer journey in the digital realm. Still, the changes made were very subtle, leaving it open to public scrutiny.

• Diversification of product offerings, LTOs/seasonal offerings

From new flavors to new mediums, legacy brands are staying relevant by introducing new flavors for old products and extending their brands or products beyond the F&B category (plushies). Novel and fun updates might be an attempt to capture Gen Z consumers and younger millennials.

• Sustainability and environmental responsibility

These have always been trends, but are increasingly in the spotlight now with the new administration and potential regulatory shifts on the horizon. The industry is taking note of any corporate changes to lean into or away from sustainability goals or environmental responsibility.

Foodservice:

• Government funding and policy impact on foodservice

There is a clear concern about federal funding cuts, especially in the context of school meal programs. Budget cuts could negatively impact meal quality, access and availability, putting pressure on foodservice providers who serve school districts, universities and other government-funded institutions.

• Challenges with staffing and labor shortages in foodservice

Staffing challenges are a consistent issue across the foodservice industry, whether its in schools or restaurants. The challenge is a result of both costs, and the new administration and its stance on immigration.