🍼 Dysphagia affects 24%-47% of hospitalized older adults and 54%-59% in skilled nursing facilities, says Margaret Roche of Roche Dietitians. The International Dysphagia Diet Standardization Initiative (IDDSI) categorizes food into eight levels based on texture and thickness for dietary modifications. Mixed consistency foods pose challenges for IDDSI levels 4-6. Solutions include pureeing and thickening agents, partnered with Campbells Foodservice, to ensure safe eating for dysphagia patients. Healthcare operators are advised to collaborate with industry partners for best practices.

🥤 FMI's Power of Beverage 2026 report reveals that by 2025, nearly $295 billion will be spent on retail beverages. Shoppers increasingly select beverages for hydration, energy, and wellness benefits. Digital purchasing is reshaping the market, with 45% of Gen Z influenced by social media in beverage choices. Value is defined by low price (61%), taste (46%), and trusted quality (40%). Retailers can capitalize on this by aligning products with specific consumer needs.

🍗 Casey's General Stores, based in Ankeny, Iowa, aims to expand its chicken wing offerings to potentially rival its pizza business, according to CEO Darren Rebelez during a June 10, 2026, earnings call. Meanwhile, Rutter’s in York, Pennsylvania, introduced a chicken menu on July 6, and Circle K in Laval, Quebec, launched Flamin’ Hot boneless wings on July 9. Technomic research shows 35% of operators now offer wings, with limited-time wing offers rising by 315% in five years.

🌱 Global demand for plant-based foods is rising, with the vegan food market projected to surpass $22 billion in 2025 and continue growing through 2033. In the U.S., 54% of adults sometimes or always eat vegetarian meals when dining out, while 25% opt for vegan choices. Flexitarians make up 42% of global consumers, reducing animal product consumption without full elimination. Restaurants are adapting menus to meet these changing preferences, emphasizing clear, consistent labeling and staff training.