New research found the strongest whole-grain benefits at 4 to 6 servings a day. U.S. guidelines generally recommend 2 to 4. But some whole-grain foods can also be classified as ultra-processed. Read what the research says about carbs and UPFs foodinstitute.com/healthwell… #FoodNews

7-Eleven’s profits look much better than its sales. Operating income jumped 46%, but much of that came from fuel while store traffic stayed soft. Read more on whether 7-Eleven’s turnaround is starting to pay off foodinstitute.com/retail/7-e… #FoodRetail #FoodIndustry #FoodNews

GLP-1 users are changing what they buy, eat and drink. A new EY-Parthenon survey takes a closer look at how those habits are changing. See how food brands are responding foodinstitute.com/consumerin… #FoodBusiness #FoodIndustry #FoodTrends #GLP1

45% of consumers say they want to improve their sleep. Food and beverage brands are taking notice. See which everyday foods and drinks experts say may help support better sleep foodinstitute.com/focus/6-wh…

Women in Business: What Motivates Female Founders? youtu.be/01th05lW9UA

Walmart has spent billions on warehouse automation, but its #robots still have trouble with basic packaging tasks. Amazon has run into problems with fresh produce too. Read more on why fully automated warehouses are still so hard to pull off foodinstitute.com/innovation… #FoodNews

Protein Chefs says demand for its high-protein meals is up 30% this year. “Nutrient dense” is also showing up more often in food and nutrition conversations. So, what actually counts as nutrient dense? Read more foodinstitute.com/healthwell… #FoodIndustry #FoodTrends #Nutrition

Kayem Foods is recalling nearly 1.6 million pounds of meat and poultry after a warehouse cooling issue. The Class I recall affects products sent nationwide. See whether any products you sell, serve or have at home are on the recall list foodinstitute.com/manufactur… #FoodRecall

Black garlic topped MorganMyers’ list of emerging flavors to watch in 2027. The rest of the list mixes familiar ingredients with a few less expected picks. See which flavors made the top 10 foodinstitute.com/consumerin… #FlavorTrends #FoodTrends #RestaurantIndustry #FoodIndustry

In just 2 minutes the FI Fast Break news podcast examines the latest in GLP-1 user behavior, global food inflation and more. Listen now: foodinstitute.com/podcast/fi… #FoodPodcast #FoodNews #FoodIndustry #FoodandBeverage

SIAL Paris 2026 stretched across 12 exhibition halls packed with new food and beverage products. A few launches caught our attention. See which products stood out at this year’s show foodinstitute.com/focus/sial… #FoodIndustry #SIALParis #FoodInnovation #FoodTrends

Food & beverage brands are taking more risks with holiday launches this year. Some of the ideas probably wouldn’t make sense outside the season. See the 10 holiday products that stood out most in 2026 foodinstitute.com/manufactur… #FoodTrends #FoodIndustry #FoodNews #FoodInnovation

Foodservice manufacturers can track trade spend, sales activity and distributor volume, but still struggle to tell what actually paid off. Read more on why trade spend is still so hard to measure foodinstitute.com/sponsored/… #Foodservice #FoodDistribution #FoodIndustry

Black garlic topped MorganMyers’ list of emerging flavors to watch in 2027. The rest of the list mixes familiar ingredients with a few less expected picks. See which flavors made the top 10 foodinstitute.com/consumerin… #FlavorTrends #FoodTrends #RestaurantIndustry #FoodIndustry

Crumbl closed 57 stores this year and August sales were 70% lower than two years ago. The chain built its popularity around weekly flavor drops and social media. Read more on why sales are falling and what experts say Crumbl should do next foodinstitute.com/foodservic… #FoodBusiness

Pay satisfaction among restaurant workers jumped 12 points in one year, with 67% now saying they’re satisfied. But pay isn’t the only reason employees stay or leave. See what workers say has improved & what could still make them leave foodinstitute.com/labor/surv… #RestaurantBusiness

Jeni’s spent five years getting acorn ice cream to market. It sold out online in just over 24 hours. The recipe wasn’t the holdup. So what took five years? foodinstitute.com/focus/why-… #FoodInnovation #FoodIndustry #Innovation #FoodManufacturing #SupplyChain

Convenience Store Trends in 2026 - What Brands Must Do to Win: youtu.be/s0L2cEc98sY #foodtrends #menudata #conveniencestore

New EU packaging rules are putting tighter limits on PFAS in food-contact packaging. PPWR also adds new requirements for traceability, documentation and design. Here’s what food companies selling into Europe need to know foodinstitute.com/sponsored/… #FoodPackaging #FoodIndustry

Drive-thru #AI is getting more accurate, but employees may be getting less friendly. When AI handled the order, workers were less likely to seem friendly at the window. See what else changed when AI took the order foodinstitute.com/focus/driv… #RestaurantIndustry #RestaurantBusiness