Articles Tagged with ''study''

Deloitte, in partnership with FMI – The Food Industry Association, has released the first in a series of reports examining how food retailers and suppliers are approaching the future of work.

A new study from the National Oceanic and Atmospheric Administration found atmospheric levels of carbon dioxide peaked during May 2021 to the highest levels ever recorded at an average of 419 parts per million.

New research from French bakery experts St Pierre Bakery reveals that food is still at the heart of the nation, with interesting insights for retail and foodservice sectors.

Comax Flavors has released new primary research on consumers’ behavior, usage, and attitudes towards cakes, cookies, doughnuts, muffins, pies, cupcakes, and brownies.

Whether they impact flavor, appearance, nutrition, freshness, or texture, food ingredients have been used for centuries for a variety of purposes. 

As Americans gear up for what’s expected to be the first “normal” summer IRL get together in over a year, research technology company Feedback Loop set out to learn what’s on the menu and who’s coming.

The relationship between mood and eating played out big time during the pandemic, especially when it comes to snacking and treating ourselves, reports The NPD Group.

Comax Flavors has released new primary research on consumers’ behavior, usage, and attitudes towards Protein Powder, Ready-To-Drink Protein Drinks, Protein Bars, Protein Chips/Tortillas/Puffs/Popcorn, Protein Cookies/Wafers, Protein Brownies, and Protein Cake Bites.

The latest Culinary Visions study in The Mindful Dining Initiative focuses on the impact of the COVID-19 outbreak on dining habits and preferences of consumers across the United States.