Food & Beverage Magazine: Industry News Now is a fast-paced briefing for chefs, operators, beverage professionals, brand leaders, and investors who need to stay ahead of the latest developments in food, beverage, and hospitality. Each episode cuts through the noise with curated headlines, market moves, menu trends, product launches, funding news, policy shifts, and on-the-ground intel from Food & Beverage Magazine’s global network of contributors and “friends in the business.” In 15–20 minutes, listeners gain the context behind the news, understand its implications for their restaurants, bars, brands, and portfolios, and are informed about the one or two key moves they should consider making before the next service or strategy meeting. Designed for busy decision-makers, this is where industry news turns into a competitive advantage
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This episode of the Food and Beverage Magazine Podcast explores the intersection of clinical nutrition and nostalgic indulgence by examining how modern brands are balancing functional health benefits with classic comfort formats. First we dive into the rise of clinical nutrition entering the mainstream market, highlighting innovations like Be LOVEs clear protein drink that delivers 15 grams of protein with zero sugar, and Vine to Bars prebiotic chocolate that utilizes upcycled Chardonnay grapes to support gut health. Then we transition into the nostalgic indulgence trend making waves across the hospitality and snacking sectors.
We cover the revival of 1930s style pharmacy soda fountains at venues like Buffalo and Bergen in Washington DC, where operators are using vintage equipment to serve egg creams and house made sodas. We also look at brand partnerships like Wicked Cutz and Cinnabon bringing bakery inspired flavors to the meat snack aisle with their new bacon jerky. Tune in to hear how these two seemingly opposite trends are reshaping consumer expectations and operator strategies across the food and beverage industry.
