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What the NRA Show Said About the Future of the Kitchen

The culinary world is now one week removed from perhaps its largest annual event, the National Retail Association Show. The 2019 event was littered with informative sessions, culinary demonstrations and commentary on the new challenges facing restaurants. New kitchen equipment was also extremely prevalent of course and the continued investment in these tools will allow…

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What the NRA Show Said About the Future of the Kitchen

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The culinary world is now one week removed from perhaps its largest annual event, the National Retail Association Show.

The 2019 event was littered with informative sessions, culinary demonstrations and commentary on the new challenges facing restaurants. New kitchen equipment was also extremely prevalent of course and the continued investment in these tools will allow chefs and their staffs to keep up with modern demand.

This demand is getting increasingly faster, more customized and portable, changing the dynamics of the restaurant ecosystem.

Venancio USA submitted to MarketScale this walk-through of its new GENESIS Series Range powered by VT Burner technology.

Video courtesy of Bryan Medeiros

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More Food & Beverage Insights

Alternative protein buyers are shifting specs from imitation to clean labels

Alternative protein buyers are shifting specs from imitation to clean labels

Science|Business, in a report supported by EIT Food, says alternative proteins are moving from novelty to procurement-ready categories judged on taste, price, and processing. Nature and ScienceDirect reviews point to unresolved safety, regulatory, and environmental assessments for microbial and cultured proteins. For food manufacturers, the near-term work is specification discipline, not hype.

  • 01If a brand requires a ‘clean label’ claim, formulation teams may need to swap mimicry-driven ingredients for fermentation or hybrid approaches earlier in R&D.
  • 02Nature flags that environmental impacts for microbe-derived proteins and cultured meat are still not fully assessed, which can complicate sustainability reporting and supplier scorecards.
  • 03ScienceDirect notes plant-based products can rely on ultra-processed inputs and have amino-acid limitations, making protein quality metrics a better spec than ‘plant-based’ alone.

Sep 14, 2026

44% of higher-income shoppers are buying more private label

44% of higher-income shoppers are buying more private label

Simon-Kucher found 44% of higher-income U.S. shoppers are increasing private label purchases, according to Food Business News. Circana put U.S. private-label sales at $330 billion in 2025, according to Food Business News. Retailers are offering tiered private label lines, including premium options, according to Food Business News.

  • 01Premium private label is no longer a niche: Simon-Kucher found 56% of higher-income consumers intentionally buy premium store brands, a useful benchmark for assortment planning.
  • 02Before budgeting, align definitions: Circana’s $330B figure spans broader private label, while Mintel’s $141.2B estimate is food-and-drink only, according to IFT.org.

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Food Plant Awards Weigh Layout and Utility Performance

Food Plant Awards Weigh Layout and Utility Performance

Food Engineering named Carolina Foods' Pineville, N.C. facility its 2025 Plant of the Year, citing linear layout, automation and fryer-room zoning. Food Processing's Sept. 8, 2026 Green Plant of the Year feature highlighted Perdue Farms' Lewiston, N.C. plant for greenhouse gas and water reductions.

  • 01Carolina Foods' award-winning 425,000-square-foot expansion in Pineville, North Carolina was cited for a linear setup, high automation and updated equipment that raised throughput while maintaining safety and quality, with fryer room separation credited as a novel design choice.
  • 02Food Engineering judges prioritize automation strategy, processing and packaging line design, and supply chain management as plant evaluation criteria.
  • 03MarketScale analysis suggests operators may find it useful to document material flow paths, separate high-heat or high-variability steps like frying from the rest of production, and set a metering and verification baseline for utility and emissions data to support later comparisons.

Sep 13, 2026

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