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Future of Food

Food

What the pandemic has done to how we eat

As restaurants shift their business models, food and how we experience it is changing too.

Food

How cell-based seafood could become the next catch of the day

Companies are working to grow fish filets from cells. They just need U.S. regulatory agencies to approve their creations before restaurants can sell it.

Takeout and delivery demand has heightened the need for new and different types of containers.

After a year when in-car eating soared across all restaurant segments, automakers are taking mobile settings to new heights. Literally.

Suppliers and operators are moving past burgers and breakfast meats to grow along with the plant protein trend.

As the restaurant industry changes, the distributors that supply it face changes and a lot of complexities.

Extra-large spaces, high tech and low risk are assets for these mega-concepts in a post-COVID world.

Personalization will be key as demographic, cultural and behavioral shifts loom large.

Brian Frank, general partner with FTW Ventures, shares his expert insights.

Companies are racing to find sustainable solutions to keep pace with trends in delivery and legislation.

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