All articles tagged with #food industry
The 2026 U.S. Dietary Guidelines increased recommended protein intake by over 50%, sparking a massive surge in protein-fortified products. While experts advise prioritizing whole foods over processed snacks, the industry has flooded shelves with items ranging from protein Doritos to protein Pop-Tarts, driving $90 billion in annual consumer spending.
The U.S. food industry has aggressively expanded protein-infused products, driven by new federal dietary guidelines that increased recommended intake by over 50%. While consumer spending on protein-labeled items reached $90 billion last year, experts warn that adding protein to processed snacks offers no health benefits and may pose risks.
McDonald’s has unveiled a multi-year strategy to boost global chicken and beverage market shares by 1.5 percentage points each by 2030, aiming to counter sluggish US sales and rising beef costs. The plan includes $8.5 billion in franchisee support, AI-driven efficiency upgrades, and a new employee training program to improve margins and customer experience.
Meritage Hospitality Group, which operates 314 Wendy's locations across 15 US states, filed for Chapter 11 bankruptcy protection on September 17, 2026. The company cites record beef prices, declining same-store sales, and reduced brand marketing support as primary drivers for the filing. Meritage plans to keep all restaurants open and pay approximately 8,850 employees during the court-supervised restructuring process. A key point of contention is a franchise termination notice issued by Wendy's on September 16, which Meritage disputes, asserting its franchise rights remain intact during the bankruptcy proceedings. The filing lists $651 million in liabilities against $725.9 million in assets, with Wendy's claiming $146.9 million in unpaid royalties and fees.
AI-generated menu images are being used to cut costs, but diners view them as unappetizing and sometimes misleading, prompting backlash and debate over when AI imagery should be used; industry perspectives range from embracing AI for marketing and efficiency to urging invisible, authentic visuals, with research suggesting AI can subtly alter perceived food appeal and portions.
Campbell Soup cuts its quarterly dividend to 25 cents a share and sees a 2%–4% year-over-year net sales decline, while Tyson Foods lowers its fiscal 2026 revenue-growth forecast, underscoring ongoing weakness in food stocks as inflation weighs on consumer spending.
AI-generated, uncanny food images on menus are going viral, signaling AI’s broader impact on what ends up on menus and how it’s marketed—from online listings to physical posters. Tastewise/TasteGPT are being used to guide menu decisions and trends, and about 85% of restaurateurs say they’re comfortable using AI and expect to use it more. While many prefer using AI to enhance real photos rather than replace them, a growing backlash against “AI slop” posters shows the tension between efficiency, data-driven decisions, and authenticity in the dining industry.
Regenerative agriculture is moving from niche to mainstream, with about $2 billion in retail sales and commitments from major food makers and retailers, plus a $700 million US government pilot to support soil-health practices. But the lack of a uniform federal standard means labels vary in meaning, raising greenwashing concerns; third-party certs like ROC aim to add credibility. Regenerative products are still pricier and less widespread, so brands must tell credible stories beyond the label to win consumers.
Kellogg Co. says it will accelerate its plan to remove artificial colors from cereals and other products, aiming to complete the transition by year-end 2026 as part of a broader shift toward natural ingredients.
Dallas-based Highlander Partners acquired Tapatío from the Saavedra family, who kept the recipe secret for 55 years; under new ownership the brand plans to expand beyond California with more facilities and products, leveraging rising demand for bold flavors driven by weight-loss drug trends, while the family stays involved.
McCormick will acquire Unilever’s Foods unit, including Hellmann’s mayo and Marmite, in a roughly $45 billion transaction funded with cash and equity. Unilever shareholders will own about 55.1% of the combined company, while Unilever itself will hold a 9.9% stake. The deal expands McCormick’s portfolio into spreads and condiments and adds Knorr products; Unilever will focus on faster-growing personal care and will exclude India's foods unit. The merger is expected to close by mid-2027 after regulatory and shareholder approvals, with McCormick keeping its Hunt Valley, MD HQ and adding a European HQ in the Netherlands, plus a secondary European listing. Shares fell on the news.
Unilever will merge its food arm with McCormick in a $44.8 billion deal, giving Unilever 65% of the new company and McCormick running the global business; the lineup includes Knorr, Pot Noodle, Hellmann’s, French’s, Old Bay and Cholula, with about $600 million in annual cost savings expected by year three. Some Unilever food operations (e.g., India) won’t join, while Unilever’s remaining business focuses on beauty/personal care/home; a European listing is planned; the deal is structured as a Reverse Morris Trust to be tax-free in the US, and shares moved modestly after the announcement.
Former IT pro Shahezad Contractor left his 24-year tech career to launch Cousin’s Burger in 2024. The halal-focused group now runs eight locations (burger, pizza, and BBQ) in PA, NJ, and DE, generating over $4 million in 2025 revenue with a plan to become a national/global halal fast-casual brand, despite high costs and rents.
McCormick is in talks to buy Unilever’s food business, a deal Barclays analysts value at over $30 billion, a move that would dramatically boost its global condiment and cooking-aid portfolio after past acquisitions like Frank's RedHot, French's, and Cholula, though financing and execution remain key hurdles in a tougher market.
Industry groups led by the National Association of Manufacturers warn that Robert F. Kennedy Jr.’s Make America Healthy Again agenda could raise regulatory costs and fragment the food-supply system, pushing for a uniform national standard and a seat at policy talks as Trump recalibrates his messaging ahead of the midterms. The campaign underscores tensions between Kennedy’s push for stricter ingredients rules and the industry’s push to protect prices and investment, even as Trump seeks to rebuild factory towns.