Angela Diffly

The other hot topic from the stage at #BakingTECH2026 and in conversations during networking was ultra-processed foods. Kevin Ryan's research yielded an interesting delineation consumers make about processing that I included in my final top takeaway.

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Here’s an interesting trend that is starting to accelerate: Restaurant traffic remains negative across most of the industry, except for snacking. According to Technomic, Inc., annual past-week visit changes were negative in 10 of 11 recent months. However, consumers are reporting more snack occasions, and November saw a 7% yearly increase in snack visits. Per Technomic, "This suggests frequent users of restaurants are opting for off-peak orders to satisfy their craving for an affordable foodservice purchase. Consumers are likely using snacking dayparts as small treats or a means of getting their foodservice fix at a more manageable price point." Perhaps this is why Smoothie King (SKFI) just launched its first-ever food menu, or why Dutch Bros Coffee and Ziggi's Coffee are expanding their food programs. We expect much more news in this space, so stay tuned … 

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New this morning: Panera Bread is getting ready to test a revamped points-based rewards program later this month where guests can earn 10 points for every dollar spent (it's currently a surprise-and-delight structure). The chain, whose MyPanera loyalty program dates back to 2010 and is one of the pioneers in the space, said the flip will give customers more options across a larger part of the menu. Panera is also introducing MyPanera+, another tier for Unlimited Sip Club subscribers or customers who spend more than $300 annually. The updated program will be piloted across 216 restaurants in Chicago, Dallas, Denver, Seattle, and Wyoming, reaching 4 million loyalty members. Testing will begin January 28 in Dallas, with other markets coming online February 4. A larger rollout is expected later in 2026. It's a massive change considering Panera has 60 million rewards members (25–26 million active). "It is unlocking value in a most sustainable manner for them, and that translates into Panera becoming more of a habit and not just a treat," Meenakshi Nagarajan says. "They come in a lot more often. We are driving them into our cafes knowing that they’ve got the best value.” The full story is here: https://lnkd.in/eANEN4AS

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Most breweries aren’t great restaurants. And most restaurants aren’t great breweries. But Iron Hill Brewery? They’re doing both—and doing it well. I spoke with Mark Kirke, the new CEO, about what it takes to keep a 30-year-old brand not just relevant, but beloved. Spoiler: it’s harder than it sounds. What stood out? --A full menu refresh, especially around brunch—think Red Velvet Pancakes and Butterscotch Croissant French Toast Sticks. --A smarter, more inclusive loyalty program that doesn’t gatekeep perks behind a price tag. --A seriously leveled-up wine list and new Sunday prime rib nights. And yet, the beer remains at the heart of it all. 88 World Beer Cup medals don’t lie. Iron Hill is expanding—new locations on deck, including one at Temple University—but the focus is still on approachability, hospitality, and turning first-time guests into regulars. READ MORE: https://lnkd.in/eY5qK5Hp

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Ever thought about using data to boost beer sales? Smart breweries are turning numbers into targeted promos and loyal fans. https://lnkd.in/g8B3BVuu

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Each year for SevenFifty Daily, I canvas scores of stakeholders across the brewing industry to help create a road map for the coming year in beer. This year, more than ever, a cloud of negativity covers an industry roiled by erratic tariffs, spiking costs, declining consumer confidence, and constant thunderclaps of consolidations and closures. Many customers “assume that everyone else is doing the supporting,” says Brandon Proff, the managing partner at Our Mutual Friend Brewing in Denver. “When businesses close, they see epic amounts of support by people wanting to visit one last time.” It’s too little, too late, for too long. As of November 1, 2025, dollar sales and volumes respectively slid 2.8 percent and 4.4 percent from a year earlier, according to NIQ data provided by 3 Tier Beverages. Craft beer’s red ink spilled deeper as dollar sales and volumes dipped 4.9 percent and 6.3 percent during that same stretch. “The bloom is off the rose, and it’s now infinitely harder—compared to 10 years ago—to simply open a brewery, hang a shingle, and expect a stampede at your door,” says Rob Lightner, the cofounder of East Brother Beer Co. in Richmond, California. Surviving and even thriving means being smart, scrappy, and adaptable, including producing beverages for other brands. “We don’t have the luxury of sitting on unused fermenters,” Lightner says. The increase in contract packaging arrangements “shows that more of us are seeing ourselves as manufacturing companies,” says Ryan Bandy, the chief business officer of Indeed Brewing Company in Minneapolis. In the high-volume, low-margin brewing industry, “scale creates stability, efficiency, and the ability to reinvest in quality and innovation,” says Sam Hendler, the cofounder and CEO of Hendler Family Brewing Company in Framingham, Massachusetts. In the story, I ran down six trends that I'll be tracking: 1. Value Will Be Essential for Cash-Conscious Consumers 2. Shelf Space Will Shrink, Spurring More Targeted Beer Releases 3. Hemp-Derived THC Beverages Are an Economic Lifeline That Might Be Cut Loose 4. Breweries Will Place a Renewed Focus on Beer and Packaging Options 5. Gen Z Will Become a Focal Point for Craft Breweries 6. To Draw Customers to Taprooms, Experiences and Urgency Become Central What's your take on the coming year in beer? P.S. The full insights can be found in the article. https://lnkd.in/gH7jzJ-w

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Is 2026 the year of tallow maxxing? I sure hope not. But that's the prediction of Prima Ancestral Protein Bars, one of many new snack brands positioning beef tallow as a superfood. It's not -- and that's my biggest beef (pun intended) with this trend. RFK, Jr. may have helped ignite the anti-seed oil narrative, but now snack companies are jumping on the beef tallow bandwagon in a big way. Prima calls beef tallow "nature's most nutrient-dense ingredient" and leans into grandma-core nostalgia, positioning the bars as ancestral real food eaten before industrialism corrupted out food supply. No refined sugar is a big claim, yet the bars contain 10g of added sugar from raw honey. The company declares "join the fight against fake food" and "get back to real food," but let's hope these highly processed bars are not what consumers are going to embrace as real food. Similarly, Vaca beef tallow-fried tortilla chips boasts about being real food: "Our chips aren't just snacks, they're a return to real food without the junk seed oils, weird chemicals or fake flavors that flood the shelf." Claims about beef tallow are incredibly exaggerated, such as being high in vitamins A, D, E and K. Beef tallow is high in saturated fat, but contains only negligible amounts of these fat-soluble vitamins. And all of these companies get the story wrong about seed oils. This is a trend I don't like to see gain traction. Chips fried in beef tallow are still chips. Swapping seed oils for beef tallow doesn't transform a processed snack into "real food."

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Heading back to Vegas. ✈️ Not for the lights, but because the conversations around scale, ops, and AI are getting real, and I want to be in the room for them. A lot of leaders I’ve been speaking with are rethinking how they grow: Not just adding people, but building teams supported by the right tech, AI coaching, QA, accent tools, automation. The demand is there, and it’s only getting louder. I’m going because I want to sit down with operators who are actually ready to build, not just explore. What’s working, what’s not, where AI can plug in, and how global teams can support the push. If you’re in Vegas and want to talk about scaling smarter (not just bigger), message me. I’m looking forward to the kind of conversations that don’t happen over email.

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What was I just saying? :-) "Overall U.S. beer volumes fell nearly 6% through May of this year, according to the Beer Institute. Volumes of spirits and wine sold in the same time period have declined by 5.6% and 9%, respectively, according to the Wine & Spirits Wholesalers of America... But hemp-based drinks are expanding fast. The market for drinks infused with THC from hemp is projected to top $1 billion in sales this year, according to market research firm Euromonitor, and climb past $4 billion in 2028." https://lnkd.in/gQgGTaER

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Consumer behavior is shifting fast — and 3 key forces are rewriting how food and beverage brands grow, innovate, and compete:  🔹 Snackification is changing how America eats. Consumers are leaning into globally inspired, nutrient‑dense snacks, marking a cultural shift and a key product‑development engine. Companies like doosra are modernizing classic Indian snacks, are tapping into this behavior with resonance and speed.  🔹 Mocktails are going premium and mainstream. Driven by wellness + craft, the zero‑proof category is no longer niche. Ritual Zero Proof — from founders Marcus Sakey, David Crooch, for example, is meeting growing demand with sophisticated alternatives that deliver bar‑quality experiences without the alcohol.  🔹 And brand storytelling is becoming a competitive differentiator, evidenced by the viral success among millennials of wine brand Josh Cellars, Founded by Joseph Carr. Across both snacks and beverages, founders leading with authenticity and cultural grounding are capturing market share. #FoodAndBeverage #ConsumerTrends #Snackification #ZeroProof #retail #Mocktails #GlobalFlavors #CPGInnovation #RetailTrends #nonalcoholicbeverages #BrandStorytelling #USChamber #CObyUSChamber #BusinessGrowth #nycbusinesstrends Read the full story here by Denise Purcell, via CO— by U.S. Chamber of Commerce https://lnkd.in/d5JZvHXs

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With all the uncertainty baked into today's macro-economic environment, it's not surprising that consumer packaged goods market researcher Circana has shaved its growth forecast for the sector. Food Business News editor Keith Nunes takes a look at Circana's 2026 #CPG market outlook. CPG dollar sales growth is now pegged at 2% to 4% next year, down from Circana's previous projection of 3% to 5%. Unit volume growth is expected to range from -1% to 1%, in line with the prior forecast released in August. What's behind the dimmer outlook? #Tariffs, escalating supply chain costs, sharp retail price competition and slack consumer confidence, according to Circana. “Our revised 2026 outlook reflects a market that is tightening and more challenging, but not without growth vectors,” said Sally Lyons Wyatt, global executive VP and chief adviser at Circana. “While pricing pressures and cautious consumer sentiment are shaping a more measured growth trajectory, the food and beverage sector continues to demonstrate resilience and adaptability.” Russ Redman https://lnkd.in/eHjEUCxb Photo: ©MAKSYM YEMELYANOV – STOCK.ADOBE.COM

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Tyson Foods’ prepared foods and #chicken segments are gaining momentum as consumers gravitate toward affordable, convenient, protein-forward options that align with #DietaryGuidelines and tighter budgets. But the real takeaway isn’t just Tyson’s performance. It’s what this says about the broader food industry: • #Protein isn’t a fad, it’s a structural driver of growth. • Prepared, value-added formats are proving more resilient than commodity #meat. • Federal nutrition priorities and spending pressures are reshaping purchase behavior in measurable ways. I break down the trends and why 2026 could be a pivotal year for protein-led innovation. 👉 Read the full story: https://lnkd.in/e5MUZS2X #FoodIndustry #CPG #Protein #ConsumerTrends #Innovation #TysonFoods

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This month’s News Bites highlights stories that underscore the ongoing need for clarity across the food system. Whether it’s consumers seeking clarity on what foods qualify as #healthy, state legislators proposing clearer language for #foodsafety policies amid a bare-boned FDA workforce or a new #DietaryGuidelines release sparking immediate debate over the lack of evidence-based support for some recommendations, one theme remains: confusion persists.

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Bonnie Herzog's latest Beverage Bytes c-store survey for Goldman Sachs offers some hope spots for the overall beer category, but also a mixed bag for craft beer. Some quick highlights: 📈 C-store beer sales forecasted at +3% in 2026; ⬆️ Overall craft sales are expected to match overall beer trends (+3%); ✂️ But craft is losing the most shelf/cooler space; 🔆 Singles and high ABV are bright spots for craft; 🍁 Lawson's Finest Liquids & Fiddlehead name dropped for + trends. Lots more in the link below 👇

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What a great way to kick off 2026 on The Food Institute Podcast! A big thank you to John Inwright for joining me to share his perspective on where the foodservice industry stands after a challenging 2025—and where it’s headed next. A few key takeaways from our conversation: 🔵 Focus wins in 2026. Brands that simplify, reinvest in the guest experience, and stay true to their core are best positioned to succeed. 🔵Experience still matters. Even as consumers feel stretched, quality, consistency, and hospitality remain powerful differentiators. 🔵Supply chains are steadier—but volatility remains. Availability has improved post-pandemic, but commodity swings, labor, and emerging tech like AI will continue to test agility. John also shared sharp insights on how AI and robotics could shape the next phase of foodservice—if adopted thoughtfully. Appreciate the perspective, John, and a great way to start the year. #Foodservice #RestaurantIndustry #FoodIndustry #SupplyChain #Leadership

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