TO

Tess Owings

I have nearly a decade of professional journalism experience. I previously have worked as an associate editor and web content producer and now I freelance for a B2B publication, Ratchet+Wrench, and The Food Institute.

Publications

  • The Food Institute
    64 articles

Writes Most On

FoodIndustryFoodInnovationNutritionFoodTrendsConsumerTrendsFoodScienceSustainabilityConsumerBehaviorFoodMarketingFoodserviceWellnessRetailDietitianFastFoodFoodManufacturingRestaurantIndustryProductDevelopmentHealthyEatingInflationaryPressuresRetailTrendsProbioticsUbeLaborshortageRetailTechnologyConsumerPrivacyFoodSafetyFishRestaurantsSeafoodRetailinnovationNutritionistGutHealthMarketingStrategyBreadValueEmbracingTahiniLookingToSnackQsrFoodBusinessDietitiansNeurologyConvenienceAndBetterForYouConsumerTrustCaffeineFoodSecurityCustomerEngagementMilkTeaLoveForFoodCulinaryInnovationRecreateFavoriteDishes
  • The 10 Most Innovative Restaurants, Dining, Food Services
    31 Mar—The Food Institute
    Fast Company recently released its picks for the most innovative companies in restaurants, dining and food services for 2025. Let’s take a look at the top 10, counting down to the number one pick. 10. Oyster Master Guild: This company earned a spot on the list by going all in on their namesake ingredient – oysters. The restaurant offers diners an education on oysters and professional certifications for those connoisseurs that wish to learn as much as possible. 9. Bite: This company is adding...
  • The Secret Sauce Behind Dave’s Hot Chicken’s Meteoric Rise
    25 Feb—The Food Institute
    Dave’s Hot Chicken is hot in every sense of the word. The chain was recently named America’s Fastest Growing Restaurant Chain by Technomic and currently has more than 700 locations in the pipeline. Dave’s Hot Chicken also has over 200 million organic views on TikTok, has the highest Instagram followers per restaurant of any national fast-casual brand, and has seen sales increase 156% over the past year, according to a press release. “Dave’s Hot Chicken has one of the greatest origin stories...
  • Lowering Biological Age: The Next Health & Wellness Craze
    22 Jan—The Food Institute
    Turning back the clock on aging may be as easy as changing your diet and exercise routine–when it comes to your biological age, at least. What exactly is your “biological age,” and how does it differ from the number of years you’ve truly been alive? It’s a term that refers to physiological health. Let’s examine, with the aid of experts. … Why is This Trending? “Reversing biological aging, and exploring other rejuvenation therapies, has gained momentum because of groundbreaking advancements in...
  • Chicken Chains Leading Fast Food’s Next Wave
    3 Jan—The Food Institute
    Chicken chains are taking over. The popularity of these chicken-centric QSRs was highlighted in a pair of recent reports by Placer.ai: Chicken Chains Charge Ahead in 2025 and Barbecue Chains: All Fired Up. According to the reports, chicken restaurants are outperforming the rest of the dining sector. Fried chicken chains, specifically, saw visits grow 4.3%, while similar quick-service and fast-casual chains saw 1.3 and 2.4% growth. Yum Brands recently launched a new chicken chain, Saucy,...
  • Is Yogurt Losing its Luster? Campbell’s Sale of Noosa a Call for Brands to Evolve
    22 Nov 2024—The Food Institute
    Almost as quickly as it was acquired, the Noosa yogurt brand is being sold again. In March 2024, Campbell Soup Co. acquired Noosa as part of the Sovos Brands Inc. acquisition, according to a press release. Campbell shared that the yogurt category was not core to its overall strategy and, last week, it announced it would be selling Noosa to lakeview Farms, a manufacturer of fresh dips, desserts and specialty products, the release goes on to say. Does this sale signify trouble for the yogurt...