Grocers pay a lower rate than other businesses and they tend to have more recurring customers, making them less likely to implement credit card surcharges.

In the newest season of Marketplace’s climate solutions podcast, “How We Survive,” host Amy Scott explores foods of the future — including butter made from carbon.

Restaurants and snack companies are moving towards high-protein foods and smaller portions.

Consumer spending has remained resilient as the top 10% of earners accounted for roughly 50% of consumer spending in the third quarter. But one of the “luxury” goods they are spending it on is simple mixture of salt and cream.

Wine brands have less money for advertising and they want to maintain their prestige image.

Many customers have gotten frustrated with price increases at fast-food restaurants, which means they’re going to casual dining restaurants like Chili’s. McDonald’s is trying to lure them back by cutting prices.

Gut health is finally becoming cool, which means more brands are touting the fiber available in their products.