California extended the compliance deadline for its compostable packaging law to January 2026. The delay gives foodservice operators more time to adapt. USDA certification updates may shift what qualifies as compliant in the months ahead.
TikTok food trends are reshaping how restaurants and distributors identify emerging flavors. This article explores how data from TikTok and Google is informing menu strategy. Learn how to act on trend signals early and align offerings with evolving consumer tastes.
California is tightening PFAS regulations with new bills that impact food packaging across the foodservice industry. Operators may face material bans and stricter thresholds. Explore how these legislative changes could influence purchasing, compliance, and supply chain decisions for restaurants, distributors, and packaging suppliers.
A recent survey reveals that cost is now the leading factor influencing plant based protein choices in restaurants. Protein content ranks lower than expected. Discover how this trend is reshaping menu planning and purchasing decisions across the foodservice industry.
New York EPR legislation is advancing with two competing proposals that may affect foodservice packaging operations. The bills outline new definitions, reporting rules, and material restrictions. Find out what these changes mean for your business and how to prepare for potential compliance requirements in New York.
Bioplastics and Mycelium Packaging are being evaluated across foodservice for their potential to reduce environmental impact. Operators are assessing how these materials fit into procurement and waste strategies. The article breaks down where adoption stands and what factors influence scalability in today’s supply chains.
Agave fiber is reshaping how restaurants think about compostable utensils. With growing pressure to reduce plastic use, operators are turning to agricultural byproducts. This article examines the material’s benefits, sourcing implications, and how it aligns with commercial composting requirements.
EPR laws rolling out in 2025 will introduce new packaging accountability rules across several states. Foodservice operators may face cost and compliance shifts. Understand what’s coming and why it matters for sourcing, distribution, and long-term planning.
Retail Media Strategies and Consumer Trends are changing the way snacks and candy influence foodservice menus and packaging decisions. Operators are responding to new buying patterns and retail-driven demand signals. This article outlines what matters most for sourcing, merchandising, and staying aligned with evolving shopper behavior.
The FDA plans to reevaluate food chemicals that have sparked public concern, including those linked to children’s health. This may lead to reformulations across supply chains. Foodservice professionals should prepare for potential changes in sourcing, compliance, and labeling.
Functional fibers are gaining ground as consumers seek menu options that support digestive health. Foodservice suppliers and distributors are adjusting strategies. This article examines how operators are integrating these ingredients across categories while navigating clean label expectations.
Washington has passed a packaging EPR law that places 90% of recycling costs on producers by 2032. Exemptions apply to food and medical packaging under specific conditions. The phased rollout will impact how foodservice operators source and manage packaging across supply chains.
