Audrey Altmann is a Food and Beverage Editor for SmartBrief. With a focus on the food industry, Audrey covers a wide range of topics including trends, technology, consumer behavior, and sustainability. Her articles provide insights and analysis for professionals in the food and beverage industry.
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Audrey's coverage focuses on the food and beverage industry, with a strong emphasis on data-driven insights. She appears to be interested in trends and developments within this sector, particularly those related to consumer behavior, product innovation, and sustainability.
Given her reliance on data and expert commentary, pitches that provide unique access to relevant industry data or offer insights from experts within the food and beverage field are likely to resonate well with Audrey. Topics related to consumer trade-offs in the face of inflation or better-for-you options would align with her existing coverage themes.
As there is no specific geographic focus indicated for Audrey's articles, she may be open to receiving pitches about global trends and industry developments within the food and beverage space.
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Trending flavors for 2024 have been shaped by consumer desires for individuality, nostalgia, wellness and global exploration.
As the ice cream industry embraces indulgence, health, sustainability and new formats, innovation and adaptability will guide its flavorful future.
A driving force behind the growth of functional beverages is the rise of nootropic ingredients that support cognitive function.
By: Audrey Altmann
From mini golf to racing simulators, eatertainment concepts are redefining the foodservice industry with the help of the Emerging Fund.
The National Restaurant Association’s Restaurant Technology Landscape Report 2024 gives insight into how customers and operators are approaching technology in the foodservice industry.
By: Audrey Altmann
The Consumer Brands Association’s Rishi Banerjee offers insight into SmartLabel and how the CPG industry can improve sustainability efforts.
By: Audrey Altmann
Foodservice professionals addressed the labor market, technology implementation and more at this year’s National Restaurant Association Show.
By: Audrey Altmann
The CPG industry is focusing on ethical sourcing, sustainable agriculture practices, innovative food technologies and supply chain transparency.
What do consumers really want in a menu? What makes them try new things, and avoid others? And what part of the experience of eating out is most important?
By: Audrey Altmann
What are some of the factors leading to the current labor shortage, and how can the foodservice industry address workforce challenges?
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