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.
Foodservice operators often face unclear fiber packaging costs. Bloomberg's new box price index uses real sales data to offer greater pricing transparency. See how it could improve sourcing strategies and vendor negotiations.
Palm leaf dinnerware has been banned by the FDA after safety risks were confirmed in testing. This change affects restaurants, caterers, and distributors using these materials. Get the full context and learn about alternatives.
Foodservice operators are facing new pressures to rethink packaging choices. Fiber-based cartons offer a clear path toward more sustainable packaging without sacrificing function. This shift is influencing sourcing, operations, and consumer expectations across the produce supply chain.
Honey is showing strong momentum in foodservice, driven by rising demand for natural ingredients and layered flavors. From hot honey to sustainable sourcing, it’s shaping new strategies across menus and supply chains. Operators are taking note of its versatility beyond sweet applications.
Seaweed-based packaging is growing fast as restaurants and distributors look for scalable solutions to plastic waste. With new formats hitting the market, its operational use is expanding. This article outlines what buyers need to know about feasibility, regulations, and product applications.
Coffee production is under pressure as climate conditions worsen. A rare plant species is showing potential to support long-term supply for beverage programs. Operators will gain insights into sourcing resilience, packaging strategies, and the role of emerging crops in foodservice planning.
