Packaging Implications of the Shift Toward Natural Food Dyes
Switching from synthetic to natural food dyes affects more than formulations. Learn how packaging must adapt to new compliance, stability, and consumer demands.
Stay ahead in the fast-paced world of foodservice with our News & Updates hub. Whether you're running a bustling restaurant, catering for special events, or managing a food delivery service, our articles keep you informed about the latest industry trends, innovations, and regulatory changes. From new product launches and sustainable practices to updates on food safety guidelines, we cover everything you need to stay competitive.
Discover insights into consumer preferences, seasonal trends, and emerging market opportunities to help you elevate your business. Our expertly curated content also highlights industry events, awards, and success stories, offering inspiration and practical tips for growth. With Restaurantware’s News & Updates, you’ll have the knowledge to adapt, innovate, and thrive in today’s dynamic food service industry.
Discover insights into consumer preferences, seasonal trends, and emerging market opportunities to help you elevate your business. Our expertly curated content also highlights industry events, awards, and success stories, offering inspiration and practical tips for growth. With Restaurantware’s News & Updates, you’ll have the knowledge to adapt, innovate, and thrive in today’s dynamic food service industry.
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Flexible Packaging Recycling in California: Key Updates for Foodservice
California’s SB 54 requires single-use packaging to be recyclable or compostable by 2032. Learn what flexible packaging recycling means for foodservice businesses.
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Could This MSU Discovery Be the Missing Link in MLP Recycling?
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.
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Shelf Life and Safety Lead Packaging Priorities
Operators are prioritizing packaging that supports shelf life, food safety, and waste reduction amid shifting consumer and supply chain expectations.
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Fiber-Based Poultry Packaging Gains Ground with Sam’s Club Rollout
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.
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Accessibility In Foodservice: Why Ease‑of‑Use Design In Products & Packaging Matters
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.
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Sustainable Packaging Demand Grows But Does Price Stall Adoption?
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.
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New Research Highlights Five Strategies For Communicating Sustainability In Foodservice
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.
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Trend Tracker: How TikTok & Google Trends Are Fueling the Next Flavor Wave
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.
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Price Beats Protein In Plant-Based Meal Decisions
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.
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New York’s Latest EPR Bills Signal Major Packaging Compliance Shifts for Foodservice Operators
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.
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Bioplastics & Mycelium Packaging Draw Attention Across U.S. Foodservice
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.
