Top stories from February
Food retail/manufacturing (included 7 since two of the top 5 were from GPI, a fee-based brief):
Meet the 2025 Candy Hall of Fame inductees (NCA)
O-I, Glass shuts down 8 furnaces in cost-cutting (GPI)
Ardagh Glass Packaging to shut down Ill. facility (GPI)
SQFI launches Certified SQF Practitioner Credential (SQFI)
Henkel sells N. American retailer brands to First Quality (Consumer Brands)
Mars' Tru Fru unveils Valentine's Day treats at Walmart (NCA)
Unprecedented bee die-off threatens almonds, fruit crops (Produce)
Foodservice:
Miss. high school adds wing bar (SNA)
House GOP eyes stricter eligibility for free school meals (SNA)
Federal budget cuts threaten free school meals (SNA)
Students help pick next year's school menu (SNA)
Ariz. bill targets harmful ingredients in school lunches (SNA)
Top 3 non-SNA foodservice stories:
Dunkin' unveils Super Bowl teaser at the Grammys (Restaurant)
Dry-aged vegetables emerge as a culinary trend for 2025 (ACF)
James Beard 2025 America's Classics winners announced (CIA)
Top trend
Food retail/manufacturing:
Overall, popular stories this month highlight a mix of the following trends:
- Supply chain vulnerability: Sustainability/climate-related concerns and food safety compliance (see below)
- Economic challenges
Food safety/compliance as well as sustainability/climate concerns continue to be hot topics, according to the top CTRs above, likely because they can create supply chain shifts and identify supply chain vulnerabilities. The effects of economic pressures are also top-of-mind for readers as facilities are being shut down or companies are going through M&As.
- Seasonal products/retail strategies: Consistent trending themes include industry recognition and branding as the Candy Hall of Fame induction highlights the importance of legacy brands, product innovation and industry leaders in shaping the confectionery market, and seasonal marketing and strategic retail partnerships are of interest with Mars’ Valentine’s launch at Walmart saw a high CTR.
Foodservice:
- School meal programs are at the center of policy debates, student engagement and ingredient scrutiny.
- Health and transparency in foodservice are becoming more important, with increasing regulations and consumer demand for cleaner, safer meals.
Marketing and culinary innovation are driving food trends, from celebrity-driven promotions to new cooking techniques that enhance flavor and sustainability.
