We view news and insights through a cultural lens.

How Brands Can Turbocharge Their Marketing Efforts Through Momsourcing

By Craig Moyer

Mommy blogs occupy an important place in the current marketing landscape, and for good reason. There are over 4 million mothers who blog, and they mention brands an average of 73 times per week. Better yet, 81% of Americans trust information from blogs. Mommy blogs have become such an important source of advice and ideas for busy moms, there’s even a term for the trend: momsourcing.

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Super Bowl Ads: Should You, Or Shouldn’t You?

By Michelle Edelman

If you work at an ad agency, no doubt your clients were recently asking whether or not next year’s Super Bowl might be a good investment for them - having looked at all the fun and buzz garnered from the Big Game. For food and beverage brands in particular, It may look like a great way to boost visibility and get on consumer shopping lists. But like any $5-million marketing investment, the answer is “it depends.”

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Key Ingredients To Connecting In The Kitchen

By D'Elia Majoria

The modern cooking experience is no longer a solitary function between user and recipe. There has been a clear shift from cooking + creation to curation + innovation in the kitchen. The contrast between these two cooking experiences is obvious, but what does this mean for brands?

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Refocusing Your Approach To Food Photography In The Age Of Social Media

By Craig Moyer

Traditional food photography is part art, part science, part artifice. It’s often slow, expensive and complicated. But the rise of social media has changed the way consumers see food. In the age of Instagrammed meals, it’s helpful for brands to take a second look at the way they show food online. We put together a handy guide to make things a little easier.

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What’s for Dinner? The Delivery Revolution

By Eric Camardelle

A food delivery renaissance is underway, fueled by consumers’ desire for convenience, simplicity and innovation. With services ranging from DIY dinner kits to niche gourmet meals, startups and established food companies alike are racing to meet the on-demand needs of consumers.

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The Beauty of Ugly Food

By Eric Camardelle

It’s a decades-old issue: America wastes food – 35 million tons a year, in fact. According to the EDA and USDA, we waste up to 40% of all food produced. Socially-conscious consumers are now seeking out brands and solutions to mitigate food waste. This new consumer motivation is sparking a previously untapped opportunity for the […]

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