AI is accelerating the discovery of sustainable, high-barrier packaging materials that balance cost, performance, and recyclability. Here’s what foodservice leaders need to know.
The FDA has banned eight synthetic food dyes by 2026 and approved three natural alternatives. Here’s what foodservice businesses need to know.
Switching from synthetic to natural food dyes affects more than formulations. Learn how packaging must adapt to new compliance, stability, and consumer demands.
California’s SB 54 requires single-use packaging to be recyclable or compostable by 2032. Learn what flexible packaging recycling means for foodservice businesses.
The compostable packaging market is set to double by 2034, driven by rising consumer demand, regulatory pressure, and sustainability goals. For foodservice businesses in the U.S., this shift brings both opportunities and challenges, from supply chain innovation to infrastructure gaps.
Human faces on packaging can significantly boost noticeability and consumer liking in physical retail settings, but the effect often fails to translate in e-commerce. Research suggests that while faces act as effective attention cues on shelves, they can fade or distract in digital environments. For U.S. foodservice brands, the most effective approach is to treat faces as subtle visual signals, adapt packaging to the sales channel, and avoid over-characterization that may discourage consumption.
A new innovation out of Michigan State could be a turning point for one of the packaging industry's persistent sustainability challenges. Backed by federal support and designed for scale, it’s a solution worth watching, for decision-makers in food packaging.
Operators are prioritizing packaging that supports shelf life, food safety, and waste reduction amid shifting consumer and supply chain expectations.
Sam’s Club is transitioning its chicken products to fiber based packaging, moving away from traditional foam and plastic trays. The material change simplifies disposal and may reduce transit damage. Foodservice buyers and distributors should assess how this shift could affect sourcing, storage, and sustainability compliance.
Ease of use design is no longer optional in foodservice—it’s essential. Discover how accessible packaging reduces waste, injuries, and complaints. Learn how certification and inclusive design give your brand a competitive edge in today’s fast-paced kitchens and growing consumer expectations.
Interest in sustainable packaging is growing, especially among U.S. consumers. However, cost remains a key obstacle to wider adoption in foodservice. Learn what recent data reveals about shifting consumer expectations and how restaurant operators can respond without compromising operational priorities.
A new study outlines five effective ways to communicate sustainability in food service. From functional claims to consistent messaging, the findings offer actionable insights for operators, distributors, and suppliers. Learn how to build trust and relevance with sustainability-focused customers across the foodservice supply chain.
