The Food Institute Podcast: Recent Episodes
The Food Institute Podcast
The Food Institute Podcast leverages the Food Institute's 90-plus-year history to provide actionable information and insight to food industry professionals.
In this week's food industry news in 2 minutes, we discuss the dire situation California lettuce growers find themselves in this summer.
Fresh Connect Central:Founded in 1980, Gleaners Food Bank of Indiana serves 21 counties across central and southeastern Indiana through a network of more than 300 community partners and direct service programs. To further extend its impact beyond Indiana, Gleaners launched Fresh Connect Central (FCC), a social enterprise focused on collaborative food sourcing and supply chain solutions for hunger relief organizations. Today, FCC partners with more than 150 food banks and organizations across 46 states and Puerto Rico, moving tens of millions of pounds of food annually through sourcing, repacking, and logistics solutions. Together, Gleaners and Fresh Connect Central are leveraging innovation and strategic partnerships to maximize resources, strengthen the Feeding America network, and create greater access to nutritious food for communities nationwide.Learn more: https://www.gleaners.org/
The latest FI Fast Break podcast examines America's peptide boom and what it could mean for the nation's desire for anti-aging.
This Episode is Sponsored by: City National Bank Trends tend to come full circle, and that could not be more true for Coast Packing, which has recently seen renewed demand for its lard and tallow products amid rising consumer interest in natural ingredients. City National Bank’s Justin D’Affronte steps in as guest host to talk with Coast Packing CEO Eric Gustafson about his company’s family legacy and the business climate in California.More about Coast Packing:With a legacy some 100+ years in the making, Coast Packing Company’s ties with its customers, partners and suppliers are both broad and deep. Coast Packing was founded as a Southern California livestock and meat‐packing business in 1922 and expanded over the years into a regional food‐industry powerhouse.Learn more: www.coastpacking.comMore about Eric Gustafson:Eric R. Gustafson is Chairman and CEO of Coast Packing Company (Coast), the number one supplier of animal fat shortenings, mainly Lard and Beef Tallow, in the Western United States. He is the fourth generation to own and operate Coast, has served on its Board of Directors since 2009, and was named CEO in 2010. Gustafson is responsible for guiding the company’s strategic vision and initiatives, and leads business development, client relationships, and procurement. Over the last 15 years, he has directed all key areas of the business and built the current leadership team to execute Coast’s business strategies. He has proudly guided Coast into its 104th year in business. Prior to being named CEO, Gustafson was Vice President of Operations and held various Sales and Marketing positions.More about City National Bank:City National Bank is dedicated to helping clients thrive and communities prosper. Founded in 1954, City National is the largest bank headquartered in Los Angeles with $98 billion in assets as of April 30, 2026.A subsidiary of Royal Bank of Canada (RBC), City National delivers personalized service and specialized expertise in wealth management and private banking, entertainment and sports banking, commercial banking, and consumer banking, with branches and banking offices in major markets across the Western, Mid-Atlantic and Southeast U.S. City National and its investment affiliates manage or administer $112 billion in client investment assets. In 2025 alone, the company made charitable contributions of nearly $11 million to nonprofits that support the communities it serves.City National Bank. Member FDIC. City National Bank does business in the state of Florida as CN Bank. For more information, visit cnb.com.
In this episode of Food for Thought Leadership, FI VP of Content and Insights Chris Campbell sits down with FI CEO and Managing Partner Brian Choi to examine the growing disconnect between economic headlines and the reality facing consumers and food businesses. The discussion explores why declining gasoline prices and moderating CPI figures fail to capture persistent food inflation, weakening consumer sentiment, and the financial pressures driving more Americans to rely on debt to purchase groceries. Choi explains why key indicators—including hiring trends, consumer confidence, and corporate bankruptcies—paint a much more cautious picture of the economy than many market headlines suggest.The conversation also examines the role of artificial intelligence in today's economy, separating the hype from its practical business value. Campbell and Choi discuss whether AI investments are delivering meaningful returns, the impact of automation on employment, and the growing consumer backlash against AI-generated content. The episode concludes with a look at the biggest challenges likely to shape the food industry over the next two years—from inflation and changing consumer behavior to climate risks and the need for companies to remain agile, data-driven, and strategically focused.
In this week's food industry news in 2 minutes, we examine some unique changes to back-to-school shopping behaviors this year.
In this week's food industry news in 2 minutes, we examine how AI might impact the labor sector in the near-term and beyond.
2026 may be the year of the GLP-1, but what are the risks to consumers who take this class of drugs? Suzy Badaracco, president of Culinary Tides Inc., explains the health risks associated with GLP-1 usage, and how the food industry can best serve this category of consumers.More about Suzy Badaracco and Culinary Tides:Suzy Badaracco, President of Culinary Tides, Inc., is a foresight expert with over 21 years of experience in trends intelligence and predictive forecasting. She holds a Bachelor of Science degree in Criminalistics, an Associate degree in Culinary Arts, and a Master of Science degree in Human Nutrition. Suzy's expertise is further enhanced by her training in military intelligence, Chaos theory, and predictive analysis techniques.Under her leadership, Culinary Tides, Inc. has become a premier consultancy in the food industry, renowned for its ability to accurately predict and profile trends across various domains, including food, beverage, consumer behavior, health, government, and technology. The firm specializes in identifying the birth, origin, trajectory, and longevity of trends, enabling food industry partners to strategically navigate the market. By revealing relevant patterns, Culinary Tides, Inc. empowers clients to develop products that resonate with customers, creating effective entrance, navigation, and exit strategies. Suzy Badaracco's insights and innovative methodologies have established her as a leading figure in foresight and trend forecasting.Get Connected:Email: sbadaracco@culinarytides.comWebsite: www.culinarytides.comLinkedIn https://www.linkedin.com/in/suzy-badaracco-7443144/ Youtube: https://www.youtube.com/channel/UCoLQOIVuKBxIEshiLj5xkXgInstagram: https://www.instagram.com/sbadaracco/
In this week's food industry news in 2 minutes, we discuss the secret sauce at Jersey Mike's, which recently earned the top spot in American customer satisfaction rankings.
In this week's food industry news in 2 minutes, we discuss the outlook for spending in America leading up to the Fourth of July holiday.
In this week's food industry news in 2 minutes, we examine the hype surrounding Amazon Prime Day, as the retail giant launches the sales event earlier than ever.
Son Ltd. and Culver Duck Farms alongside his brother Michael. He holds a BS in Food Marketing from Saint Joseph's University (2009) and a Master of Management in Hospitality (MMH) from Cornell University (2016). With an educational background spanning food marketing and hospitality management, Joey brings a well-rounded perspective to growing his family duck farms. A key part of his role involves cultivating relationships with some of the culinary world's most acclaimed talents, working closely with Michelin-starred chefs — including Daniel Boulud, Jean-Georges Vongerichten, and Marc Forgione — to feature the family’s duck on their menus. Together with his brothers, Dr. Jim and Michael, he is committed to strengthening the companies' market position and honoring their longstanding family legacy.
In this week's food industry news in 2 minutes, we examine the high fuel surcharges that are challenging the restaurant industry right now.
and how consumers are rethinking health through a more holistic approach to nutrition.The conversation explores emerging interest in peptides, while breaking down why fiber remains one of the most overlooked nutrients in modern diets. Learn how protein and fiber work together to support digestion, immunity, hormone health, weight management, and long-term wellness.Whether you're in food manufacturing, retail, foodservice, or nutrition innovation, this discussion offers valuable insight into the trends influencing consumer purchasing decisions and product development.
In this week's food industry news in 2 minutes, we examine Ingredion's major acquisition and what it suggests about consumer demand these days.
In this week's food industry news in 2 minutes, we break down America's growing 'K-shaped economy,' the latest in tariffs news, and more.
In this episode of Food for Thought Leadership, Chris Campbell, George Hajjar and Anna Kinder examine how consumers are adapting to mounting economic pressure, rising gas prices and shifting travel behaviors in 2026. From staycations and micro-vacations to scaled-back road trips and reduced air travel, the FI All-Stars explore how households are reevaluating spending while still searching for meaningful experiences and moments of indulgence.
In this week's food industry news in 2 minutes, we examine the potential for an AI-induced job crisis, CAVA's continued success, and more.
In this week's food industry news in 2 minutes, we discuss Starbucks' corporate layoffs, the latest in functional snacks, and more.
It seems one set of tariffs is declared unconstitutional and then another set get installed in the current day, but what's really happening with tariffs? Sara Albrecht, Chairman of the Liberty Justice Center and founder of Swan Capital, talks about their recent Supreme Court win, how refunds might play out, and what to keep an eye on in the year to come.More about Sara Albrecht:Sara Albrecht serves as Chairman of the Liberty Justice Center, helping guide one of the nation’s leading constitutional litigation firms in its mission to defend individual liberty and restore the proper limits of government power. With a deep commitment to educational freedom, free speech, workers’ rights, and checking government overreach, Sara provides strategic leadership, philanthropic vision, and hands-on support for the Center’s high-impact litigation nationwide. An accomplished investor and entrepreneur, Sara founded Swan Capital following a career in investment management that included leadership roles at Harris Associates and as a founding partner of the equity team at PPM America. She has also taught International Finance and previously owned and operated the retail chain Ultimo. Sara is an active civic and cultural leader, serving on several nonprofit boards, including the Illinois Policy Institute and the Museum of Contemporary Art Chicago, Unify America, and the Harris Theater for Music and Dance. In addition to her CFA certification, she holds degrees from DePaul University and Northwestern University’s Kellogg School of Management. More about Liberty Justice Center:Liberty Justice Center is a national, nonprofit, nonpartisan public-interest litigation firm dedicated to protecting constitutional rights and restoring limits on government power. Founded in 2011, the Center litigates cutting-edge, precedent-setting cases across the country in the areas of free speech, educational freedom, workers’ rights, and government overreach. The firm became widely known for representing Mark Janus in the landmark U.S. Supreme Court case Janus v. AFSCME, which restored First Amendment rights to more than five million public employees. The firm is also well known for winning V.O.S. Selections, Inc. v. Trump which ruled the IEEPA tariffs unconstitutional The Liberty Justice Center has litigated more than 145 cases in 36 states and Puerto Rico, with attorneys based in eight states. The Center represents every client at no cost, grounded in the belief that no American should have to choose between their constitutional rights and the ability to afford a lawyer—especially when facing the vast resources of government. Beyond the courtroom, the Liberty Justice Center works to expose overreach, hold officials accountable, engage communities, and strengthen the court of public opinion. Its vision is a nation where government respects the limits of its power and every American can speak, work, learn, and live freely. Learn more: https://libertyjusticecenter.org/ Learn more about Project TERRA: https://libertyjusticecenter.org/tariffs/terra/
In this week's food industry news in 2 minutes, we examine how higher gas and diesel prices are starting to seep into the produce aisle.
At SIAL Canada 2026 in Montreal, Food Institute VP of Content and Insights Chris Campbell sat down with Mathieu Brisson, Global Sales Lead at Prestige Maple, to discuss how the company is transforming maple products for a rapidly evolving global food and beverage market.From maple mocktails and maple wine to the growing demand for natural sweeteners, Brisson explains how Prestige Maple is expanding beyond traditional syrup products while exporting to more than 60 countries worldwide. The conversation also explores shifting consumer preferences, the rise of better-for-you ingredients, and how multinational brands are embracing maple sugar innovation.Brisson also shares insights on global trade, supply chain agility, and the importance of building strong international relationships in uncertain markets. Plus, he offers practical advice for food brands looking to expand internationally, including why getting on the ground in local markets remains essential for success.Recorded live at SIAL Canada 2026.More about Mathieu Brisson:Mathieu Brisson is a global sales and market development leader in the food and beverage industry. At Prestige Maple Products — one of Canada's largest maple producers and manufacturers, exporting to more than 60 countries — he is responsible for market development across the United States, Europe, Asia, and the Middle East. With deep CPG and FMCG expertise, he has built a career advancing brands internationally and cultivating strategic partnerships with leading retailers, distributors, and foodservice operators. He's a regular voice at international food trade events.More about Prestige Maple Products:Founded in 1995 and based in Québec's Bas-Saint-Laurent region, Prestige Maple Products is a family-owned company and one of the world's top maple processor-exporters, serving more than 60 countries. In 2024, Prestige joined the CDL Corporate Group — the global leader in maple production equipment — creating the world's first fully integrated maple company, from the maple tree to the final consumer. With a portfolio spanning maple syrup, sugar, butter, beverages, and wines, Prestige combines deep craft heritage with industrial scale and continuous innovation.Learn more here: https://prestigemapleproducts.com/en/home/
This episode of Food for Thought Leadership features Julie Chapon, CEO and co-founder of Yuka, the fast-growing app that helps consumers better understand the health impact of food and cosmetic products. Chapon shares the origin story of Yuka, which began as a personal mission to decode confusing food labels and has since expanded into a global platform with over 80 million users. The conversation explores how the app works, its commitment to independence from advertising and manufacturers, and its dual mission: empowering consumers to make healthier choices while pushing brands toward product reformulation.The discussion also dives into Yuka’s research on the U.S. food system, highlighting how lower-cost processed foods often contain significantly more additives, sugar, and salt—raising concerns about the link between income and access to healthier options. Chapon explains how consumer distrust, misleading packaging claims, and the “health halo” effect contribute to confusion at the shelf. The episode closes with a look at Yuka’s advocacy tools, including its “call-out” feature, and how collective consumer pressure is already driving meaningful change in product formulations across markets.More about Julie Chapon:Julie Chapon is co-founder of Yuka, an independent mobile app that helps 80 million consumers worldwide evaluate the health impact of food and cosmetic products. A specialist in making complex nutrition science accessible to the public, she is best-selling co-author of The Guide to Healthy Eating, translated into three languages, and writes for the Yuka Blog, which reaches over 3 million readers monthly. In recognition of her work, Chapon was decorated as Knight of France’s National Order of Merit by the President of France. Her insights have been featured in The New York Times, The Wall Street Journal, Forbes, and Elle, with television appearances on NBC, Bloomberg, CBS, and Fox News.About YukaFounded in 2017, Yuka is an entirely independent impact project. The app lets users scan the barcodes of food and cosmetic products to assess their health impact, with the aim of bringing more transparency to product composition and empowering consumers to make better choices for their health. Today, the app has over 80 million users worldwide, including 25 million in the United States. https://yuka.io/en/Harvard x Yuka Report: https://yuka.io/en/report-food-price-composition-us/Additives Report: https://yuka.io/en/problem-food-additives-us/
In this week's food industry news in 2 minutes, we discuss many consumers' slow adoption and acceptance of artificial intelligence.
In this week's food industry news in 2 minutes, we examine how GLP-1 weight-loss drugs figure to reshape summer eating.
Fries, QDOBA Mexican Grill, and more.Rowe is Co-Managing Partner at The Kitchen Fund and FranInvest, which have invested in Sweetgreen, Cava, and Inday to name just a few. He’s an active Board Member of YPO and the National Restaurant Association.Connect on LinkedIn: https://www.linkedin.com/in/danrowe3/Learn more: https://fransmart.com/
In this week's food industry news in 2 minutes, we examine 7-Eleven's plans to close 600-plus stores in North America this year.
In this week's food industry news in 2 minutes, we examine how fuel surcharges could soon pressure already-thin food industry margins, as carriers tack on steep new fees.
Sports Banking, Commercial Banking, and Consumer Banking, with branches and locations in Los Angeles, Orange County, San Diego, the San Francisco Bay Area, New York City, Las Vegas, Nashville, Atlanta, North Carolina and South Carolina, Delaware, Washington D.C. and Miami. In addition, the company and its investment affiliates manage or administer $109 billion in client investment assets. City National is dedicated to strengthening local communities. In 2025 alone, the company made charitable contributions of more than $10 million to nonprofits that support the communities it serves.For more information about City National, visit the company’s website at cnb.com. City National Bank does business in the state of Florida as CN Bank.
A activity, and the growing pressure to balance cost efficiency with talent excellence.
R and Music Supervision. His passion for pizza led him to become a pizza apprentice at Paulie Gee’s pizzeria in Brooklyn where he began sharing his homemade Hot Honey for customers to drizzle atop their pizzas in 2010. Folks started asking for ‘Mike’s Hot Honey’ to take home, so Mike began bottling and selling it off the bar at the restaurant and Mike’s Hot Honey Inc. was born. 16 years later, Mike is still based in Brooklyn, NY and Mike's Hot Honey has become a household staple, featured at tens of thousands of retailers and restaurants across the country. Learn more at: http://www.mikeshothoney.com.
In this week's food industry news in 2 minutes, we examine the factors leading to a major strike at a JBS facility in Greeley, Colorado.
In this week's food industry news in 2 minutes, we examine how GLP-1 usage could be a boon for manufacturers of sauces and spices.
This Episode is Sponsored by: CBIZWhile many food industry professionals were hoping that the Supreme Court ruling on tariffs would elucidate the current global trade environment, it appears that it may have added more uncertainty than before. CBIZ’s Lou Biscotti and Mark Baran, and former Customs expert Michael Contino, all join The Food Institute Podcast to provide clarity and actionable insights.More about CBIZ:From farm to fork, optimize operations, control costs, and prioritize profits. CBIZ teams work across the supply chain—supporting agribusinesses, manufacturers, distributors, processors, importers, restaurants, retailers, and hospitality concepts in achieving their goals. CBIZ, Inc. (NYSE:CBZ) is a publicly traded, leading professional services advisor to middle market businesses and organizations nationwide. With unmatched industry knowledge and expertise in accounting, tax, advisory, benefits, insurance and technology, CBIZ delivers forward-thinking insights and actionable solutions to help you anticipate next steps and accelerate growth.We help your organization navigate challenges, turn risk into opportunity and drive sustainable, long-term excellence — where you are today and wherever you want to grow. Our 9,500+ team members across 23 major markets provide top-tier industry expertise with local delivery, relationships and support. To learn more, visit https://www.cbiz.com/.More about Louis Biscotti:Louis Biscotti is the national leader of CBIZ’s Food and Beverage Services group. He has been an entrepreneurial leader in accounting for over 40 years. Mr. Biscotti has focused his efforts on improving his clients’ growth and profitability and has guided many companies in their development from small emerging entities into organizations worth hundreds of millions of dollars. While his clients represent a variety of industries, he is particularly well known for his work in manufacturing and distribution, especially with food and beverage companies.An active member of many local chambers of commerce, Mr. Biscotti served as a trustee for the Foundation for Accounting Education and was a board member of the New York State Society of Certified Public Accountants (NYSSCPA). He is a former president of the Accounting Circle and an Executive Advisory Board member of St. John’s, his alma mater, and Molloy College.More about Mark Baran:Mark Baran is a Managing Director in the National Tax Office. He has more than 25 years of tax, transactional and legal experience advising publicly-traded and private companies, regulated financial institutions, investors, high net worth individuals, and government agencies.Mark’s practice areas include providing tax consulting and transactional services to a broad spectrum of clients and industries including the public sector. He routinely provides tax opinions on the tax implications of proposed transactions, products, services and initiatives, and serves as a firm resource in the areas of financial services and products, regulatory compliance and planning, lending transactions and payment obligations, tax information reporting, expert witness support, asset management and tax controversies.More about Michael Contino:Mike began his career with U.S. Customs in 1973 and concluded more than three decades of service in 2007, serving under seven Presidential administrations and working across three major U.S. tariff frameworks: the Hawley-Smoot Tariff of 1930, the Tariff Schedule of the United States (TSUSA) of 1968, and the Harmonized Tariff Schedule of the United States (HTSUS) of 1986, which now underpins the global tariff system adopted by more than 160 nations. Over the course of his career, he held numerous leadership and technical roles, including Import Specialist, Assistant to the National Import Specialist, Supervisory Import Specialist, Division Director, Operations Officer, Field National Import Specialist, and ultimately National Import Specialist.
Private label isn’t a “cheaper alternative” anymore—and that outdated framing is leaving brands exposed. In this episode of Food for Thought Leadership, Chris Campbell is joined by Hunter Thurman, Founder of Alpha-Diver, to break down how the market has shifted from a simple private label vs. national brand debate into a three-lane landscape: value brands, owned brands, and national brands. Hunter shares why owned brands are increasingly competing on innovation and sensory discovery—not just price—and why younger shoppers, including Gen Z, are rewarding these products on their merits.The conversation also digs into what national brands are getting wrong as they try to defend share—especially the instinct to lean on price cuts and promotion-heavy strategies. Hunter explains why consumer decision-making in this environment is often emotional, not rational, and how brands can regain momentum by reframing the competition: owning rituals, occasions, and end-benefits rather than feature-to-feature comparisons. Plus, Chris and Hunter explore where challenger brands still fit, and why the winners over the next 3–5 years will be the teams that start shopper-back, invest in the “last mile,” and win the emotional face-off at shelf.More About Hunter Thurman:Hunter Thurman is the founder of Alpha-Diver, the behavioral science firm Fortune 500s turn to when they need to know not just what consumers do, but why. Blending psychology, neuroscience, and AI-powered data, Hunter decodes the hidden forces driving consumer behavior—translating human instinct into bold strategy and bottom-line growth. He’s a sought-after advisor, author and speaker known for making complex behavior actionable, and for helping brands see what others miss.
In this week's food industry news in 2 minutes, we discuss how the Iran conflict could impact supply chains for corn, sugar, soybean meal, and more.
Client Services at Tibersoft. With over two decades of foodservice experience, Suzanne understands the friction between data complexity and sales execution. She is passionate about helping organizations move from reactive reporting to proactive strategy, empowering teams to transform fragmented supply chain data into clear, actionable growth plans.About Tibersoft:Tibersoft delivers trusted go-to-market intelligence for food and packaging manufacturers navigating the complexity of Food Away From Home. Our platform empowers Sales, Finance, Marketing, and IT to act faster, recover trade spend, and grow smarter. By bringing transaction-verified accuracy and clarity to operator-level performance, we align manufacturers with their partners, turning data complexity into shared confidence. To learn more, visit: tibersoft.com.More about Eric Anderson:Eric Anderson is a Senior Director of Category Marketing at Conagra Foodservice, leading both the shelf-stable product portfolio and the marketing activation team. With 30+ years of foodservice experience—from marketing pizza in K-12 to leading category strategy today—Eric believes data is most powerful when it answers specific questions and supports clear, compelling storytelling rather than chasing perfection. Known for his practical, operator-grounded mindset, he enjoys helping teams translate insights into action while fostering a culture of learning and continuous improvement. More about Conagra Foodservice:Conagra Foodservice is an innovative, leading supplier to the Foodservice industry, offering a broad range of trusted brands. Conagra brings a rich heritage of making great food to satisfy consumers’ ever-changing food preferences. Operators have come to depend on brands such as Hebrew National®, Healthy Choice®, Angela Mia®, PAM®, Gilardi®, Slim Jim®, and Reddi-wip® to stay on-trend and provide the best products and service to their patrons. Learn more at: https://www.conagrafoodservice.com/.
In this week's food industry news in 2 minutes, we examine the rash of recalls that has hit the food and beverage industry over the past year.
In this episode of Food for Thought Leadership, Rebecca Fryer sits down with William Grand, founder and CEO of NutriFusion, to examine the growing health crisis tied to ultra-processed foods—and what it will take to fix it. Grand shares striking data on American eating habits, including the overwhelming reliance on ultra-processed products and the widespread deficiency in fruit and vegetable consumption. He argues that while consumer education is essential, meaningful progress may ultimately require federal legislation, clearer front-of-pack labeling, and even policy tools like sugar taxes to shift behavior at scale.The conversation also explores the evolving food pyramid, the global differences in food systems, and the role manufacturers can play in reformulating everyday staples. Grand explains how NutriFusion works with brands across categories—from snack bars to mac and cheese—to restore nutrients lost in modern processing without compromising taste or texture. Looking ahead, he outlines a vision for a more transparent, nutrient-dense food system—one where better formulation, smarter policy, and informed consumers work together to improve public health outcomes.More About William Grand:Bill Grand has over 40 years' experience in corporate management, sales and marketing. Areas of expertise include food retail, distribution, product development, logistics and administration. Formerly President of Mackay Specialties, a manufacturing business providing health and beauty products to retail customers in Canada and the US.
In this week's food industry news in 2 minutes, we examine the rise in grocery prices that appears to be on the horizon.
This Episode is Sponsored by: City National BankIn summer 2025, Nik Modi of RBC Capital Markets warned that consumers were in a “spending recession,” but is that still the case in early 2026? Modi discusses the potential impacts of GLP-1s, price cuts, agentic commerce, and more on the food and beverage sector for the rest of the year.More About Nik Modi:Nik Modi is a Managing Director at RBC Capital Markets, where he has responsibility for coverage of Beverage, Household Personal Care, and Packaged Food industries. The companies under Nik’s coverage total over $1 trillion in combined market value.Nik has consistently been ranked as one of the top analysts across the consumer space by Institutional Investor’s All Star Analyst Survey. He has also been top rated across various analyst polls, including The Wall Street Journal, Fortune and Forbes.More About RBC:Royal Bank of Canada is a global financial institution with a purpose-driven, principles-led approach to delivering leading performance. Our success comes from the 100,000+ employees who leverage their imaginations and insights to bring our vision, values and strategy to life so we can help our clients thrive and communities prosper. As Canada’s biggest bank and one of the largest in the world, based on market capitalization, we have a diversified business model with a focus on innovation and providing exceptional experiences to our more than 19 million clients in Canada, the U.S. and 27 other countries. Learn more at rbc.com.We are proud to support a broad range of community initiatives through donations, community investments and employee volunteer activities. See how at www.rbc.com/peopleandplanet.
In this episode of Food for Thought Leadership, host Chris Campbell is joined by food and nutrition expert Marie Molde to explore how health and wellness trends are reshaping the food and beverage industry heading into 2026. Drawing on her background in consumer insights and nutrition, Molde unpacks why today’s wellness landscape feels overwhelming for consumers despite unprecedented access to information. Together, they discuss the need for simpler, more holistic health messaging that considers mental, emotional, and physical well-being as interconnected.The conversation dives into the growing influence of GLP-1 medications, evolving protein and fiber priorities, and how brands are adapting to changing eating behaviors. Molde also highlights emerging areas like peptides, personalized nutrition, and the intersection of food, beauty, and functional benefits. Throughout the discussion, she emphasizes practical ways the industry can support healthier habits without adding complexity for consumers.More About Marie Molde:Marie Molde, RDN, is a consultant to the food and beverage industry. Most recently, she spent eight years at Datassential helping foodservice and retail companies turn emerging trends into strategic menu and product innovations, often with a focus on better-for-you. Marie has been featured on CBS Sunday Morning and quoted in The New York Times, The Washington Post, and BuzzFeed.
In this week's food industry news in 2 minutes, we discuss the recent bankruptcy of FAT Brands, the owner of approximately 2,200 restaurant locations.
study. Mr. Leinwand earned an MBA with Distinction from Northwestern University’s Kellogg Graduate School of Management and a Bachelor of Arts in Political Science from Washington University. He currently teaches at Kellogg as an Adjunct Professor of Strategy. More about PwC: At PwC, we help clients build trust and reinvent so they can turn complexity into competitive advantage. We’re a tech-forward, people-empowered network with more than 370,000 people in 149 countries. Across audit and assurance, tax and legal, deals and consulting we help clients build, accelerate and sustain momentum. Find out more at www.pwc.com.
In this week's food industry news in 2 minutes, we examine the trend of diners demanding absurdly spicy foods at restaurants.
Finance committee. He has been a member on various boards, including private companies, trade associations, and charitable foundations, since 1993
In this week's food industry news in 2 minutes, we examine the minimum wage hikes that recently took effect, impacting more than 8 million American workers.
In the first Food for Thought Leadership episode of 2026, hosts Chris Campbell and Rebecca Fryer lead an editorial roundtable focused on the 2026 food industry outlook. They are joined by The Food Institute’s Kelly Beaton, George Hajjar, and Anna Kinder to unpack early signs of a potential foodservice rebound, the rise of fiber as the next major wellness focus, and how GLP-1 medications are reshaping consumer behavior, menu strategy, and product innovation across the food industry.The discussion dives deeper into 2026 food industry trends influencing culture and consumption, including the continued growth of non-alcohol beverages, increasing demand for clean labels and transparency, and a consumer redefining value through the lens of price, quality, and convenience. Global flavors remain a key driver, evolving toward hyper-regionality and third-culture cuisine as consumers balance authenticity with experimentation.Rounding out the episode, the team explores how 2026 food industry trends are accelerating change in technology and retail. Artificial intelligence and automation are moving from experimentation to essential tools for efficiency and food safety, while private label and challenger brands continue to reshape retail shelves. Together, the episode delivers a clear, forward-looking perspective on the forces shaping the food industry in 2026.
This Episode is Sponsored by: KoelnmesseSnacking in the U.S. has been on the rise for many years, but is this a global phenomenon? Sabine Schommer, Director, ISM, and Guido Hentschke, Director, ProSweets Cologne and ISM Ingredients, explore European and global snacking trends, and how the trio of ISM, ISM Ingredients, and ProSweets Cologne serve as a meeting place for the global snacking industry. More About Sabine Schommer:Sabine Schommer loves the energy on the show floor, the excitement of the sweetest of all industries and the joy of being part of a team striving to create the perfect surrounding for both business opportunities and memorable moments. She has been in the trade fair business for more than 30 years, having led the ISM team as Director since 2015. For her, being Director ISM is a unique opportunity to shape the customers' trade fair experience, introduce new features, liaise with experts, watch trends and developments and realize every year the best possible version of the world’s largest trade fair for sweets and snacks – ISM in Cologne, Germany.More About Guido Hentschke:Guido Hentschke has been the Director of ProSweets Cologne since January 2021. With more than 25 years of experience in the international trade fair industry, he brings extensive expertise from roles in Europe, the U.S., and Brazil. At ProSweets Cologne, he has continuously developed the show in line with market needs, positioning it as a content leader within the sweets and snacks sector. Building on these insights, he successfully launched ISM Ingredients — the new platform for suppliers of raw materials, ingredients, and semi-finished products — which will debut as a new format starting in 2026. His goal: to unite all key players along the entire value chain through close alignment and integration with ISM.More About ISM:The ISM in Cologne is the world's leading trade fair for confectionery and snacks and offers impulses, innovations, exciting networking, top-class exhibitors and expert visitors in a combination that is unique in the world. There you will find the world's largest range of private labels in the sweets and snacks sector. From 2026, the new trade fair ISM Ingredients will offer a platform for innovation, expertise and networking around raw materials, ingredients and semi-finished products as part of ISM - with the aim of strengthening the value chain and promoting sustainable solutions.More About ProSweets Cologne:ProSweets Cologne is a trade fair for the entire industry-specific supply spectrum of the confectionery and snack industry. This ranges from confectionery and snack packaging and packaging technology to the raw materials and ingredients required specifically for confectionery and snack production and process technology. Secondary areas such as refrigeration and air conditioning technology, operating and auxiliary equipment, and the topics of food safety and quality management for the confectionery and snack industry round off the profile.Relevant Links:https://www.ism-cologne.com/https://www.instagram.com/ism_cologne/https://www.linkedin.com/company/ism-cologne/https://www.ism-cologne.com/newsletter/https://www.prosweets.com/https://www.instagram.com/prosweets.official/https://www.linkedin.com/company/pro-sweets-cologne/https://www.prosweets.com/newsletter/
In this week's food industry news in 2 minutes, we examine the numerous CEO roles that changed hands at major CPG brands in 2025.
Management from Columbia Business School, as well as a BSE in Bioengineering from the University of Pennsylvania. Adam has lived and worked in the US, England and France. He lives with his wife and their two boys in New Jersey.More About Mama's Creations:Mama’s Creations is your ultimate destination for fresh, easy-to-prepare dishes that capture the essence of grandma-quality food. Built off the authentic Italian heritage of Mama Mancini’s, our name pays tribute to the treasured kitchens of grandmothers worldwide, where each meal is crafted with passion and care. At Mama’s Creations, we understand the value of convenience without compromising on quality. We bring together a diverse range of culinary traditions and flavors, offering you an unforgettable taste experience. With fresh ingredients and our simple preparation methods, we ensure that every dish is a celebration of authentic homemade goodness. Learn more: https://mamascreations.com/
In this week's food industry news in 2 minutes, we examine Starbucks' intensifying labor issues.
In this episode of Food for Thought Leadership, Food Institute vice president of content and client relationships Chris Campbell sits down with Barry Thomas, senior thought leader at Kantar, to unpack the rapid rise of agentic AI — a new class of AI systems that don’t just generate information, but take action on behalf of the user. Thomas explains why agentic AI represents a foundational shift in how consumers discover, evaluate, and shop for products. He explores how AI-powered shopping apps, answer-engines, and agentic browsers are reshaping the digital journey, and why businesses should prepare now for changes that will accelerate through 2026.The conversation also dives into how this technology impacts retailers, CPG manufacturers, and foodservice operators — from the rise of metadata marketing and AI-optimized product visibility to the growing influence of user-generated content in agentic shopping environments. Thomas outlines the challenges ahead: data governance, shifting retail media dynamics, consumer trust, and the delicate balance between authenticity and automation. With younger demographics adopting AI at record speed, the companies that invest in upskilling and AI-readiness today stand to gain the strongest competitive advantage tomorrow.More About Barry Thomas:Barry is one of Kantar’s foremost global commerce experts with a distinguished history of serving customers, partners, and people throughout his more than 30 years in the retail, food service, and FMCG industries. His 25-year career with The Coca-Company featured landmark achievements in the areas of customer leadership, customer marketing, ecommerce, innovation, consumer insights, category management, and future strategies. Before joining the Coca-Cola system, Barry worked for Pfizer (formerly Wyeth-Ayerst) for seven years in commercial, customer, marketing, and insights roles. Barry earned a bachelor's degree in business from the University of North Florida and an MBA from Mercer University. He is currently on the advisory boards of the Digital Marketing Institute, George Washington University Digital Marketing Program, and the Fellowship of Christian Athletes.More About Kantar:Kantar is a data and evidence-based agency providing insights and actionable recommendations to clients, worldwide. We combine the most meaningful attitudinal and behavioral data with deep expertise and technology platforms to track how people think and act.To learn more, visit https://retailiq.kantar.com/.
In this week's food industry news in 2 minutes, we examine how GLP-1 weight-loss drugs are reshaping consumer habits in rather unique ways heading into 2026.
In this episode of The Food For Thought Leadership podcast, CEO Mike Messersmith unpacks how Lasso’s SpinTech — dubbed “an advanced cotton candy machine” — could revolutionize food texture, ingredient flexibility, and sustainability. About Mike Messersmith:Mike Messersmith is the CEO of Lasso, a new food tech company redefining consumer packaged foods. He joined the company in October 2024, deploying its proprietary Lasso SpinTech across new applications and partners to create a generation of healthier foods. Before joining Lasso, Mike served as President of Oatly North America where he oversaw the brand’s U.S. launch in 2017 and led all facets of business and brand development surrounding its vegan, plant-based food and beverage products made out of oats. Prior to Oatly, Mike held a variety of marketing and commercial roles at The Nature’s Bounty Co, Chobani, and PepsiCo. Before starting his career in CPG, Mike served as an officer in the Navy in a variety of roles including nuclear engineering management on aircraft carriers. He has his MBA from Harvard Business School, a masters in engineering management from Old Dominion University, and his undergraduate degree from Duke University. Mike lives in NYC with his wife Laura and their dog Kelce.More About Lasso:Stop compromising on texture, nutrition, or taste. Our machines make food, better. Your brand makes the headlines.Learn More: https://lassolabs.com/
In this week's food industry news in 2 minutes, we examine the latest Gen Z drinking trend that's poised to impact the alcohol industry.
In this week's food industry news in 2 minutes, we examine the latest in the vertical farming category.
This Episode is Sponsored by: Performance FoodserviceHow important is it as a food distributor to build a brand for foodservice – especially since consumers may never see or recognize it? Mike Seidel, vice president of procurement at Performance Foodservice Corporate, shares how the company views the development of its existing foodservice brands, including Roma and Contigo, and how they helped in the creation of its most recent Mediterranean concept Zebec. More about Mike Seidel:Michael Seidel is the corporate Vice President of Procurement for Performance Foodservice, one of the largest broadline foodservice distributors in the country. “Mike” brings to his role 28 years of sales, procurement, and leadership experience within the foodservice industry. In 2025, Mike is celebrating his fourteenth year with Performance Foodservice. Over the course of 14 years from 1997, Mike held multiple sales and procurement roles at a Sysco operating company including Marketing Associate and Vice President of Merchandising and Marketing. Mike served as a member of the Executive Board of Directors for the National Fisheries Institute (NFI) and was recently reappointed to the Board of Directors for NFI, to a term ending in late 2027. Mike currently serves as a board member of Circana Supply Track. Mike is an elected Manager of NFI’s Better Seafood Board and is on the planning committee for the Global Seafood Market Conference (GSMC). Mike, annually, co-hosts or participates in GSMC panelist discussions. Mike is a delegated member of the Procurement Council for the Independent Procurement Alliance Program (IPAP). During his career, Mike has testified before the U.S. International Trade Commission, on three occasions, regarding certain ripe olives and shrimp. Mike is an active speaker/presenter for various foodservice industry events. He is married, lives in the Richmond, Virginia area, and has four children and one grandchild. More About Performance Foodservice:Performance Foodservice is one of the nation’s largest foodservice distributors, delivering quality ingredients, reliable service, and on-time consistency. With 125,000+ products and 67 distribution centers, we serve over 100,000 customers coast to coast. From restaurants and hotels to schools and healthcare, operators trust us for both food and non-food essentials that keep kitchens running. Backed by a best-in-class fleet and passionate associates, Performance Foodservice is more than a distributor—we’re your partner in growth and success. Learn more: http://performancefoodservice.com/ More About Zebec:Zebec is Performance Foodservice’s exclusive brand of specialty Mediterranean foods and ingredients, inspired by the 16th-century sailing ships that once carried flavors and traditions across the sea. Just like those fast, agile vessels, Zebec delivers authentic spices, bold flavors, and versatile ingredients that make it easy for operators to bring the Mediterranean to their menus. From falafel to grilled chicken skewers, every item is crafted with quality and convenience in mind—helping passionate restaurateurs, whether inspired by global traditions or family roots, add an exciting Mediterranean twist to their offerings. With Zebec, a bold upgrade to the menu is always within reach. Learn more: https://www.performancefoodservice.com/Products-and-Services/Our-Family-of-Brands/Zebec
In this week's food industry news in 2 minutes, we examine the roots of the deadly Listeria outbreak that has impacted several U.S. states.
Food for Thought Leadership co-host Chris Campbell sits down with Robyn Carter, founder and CEO of Jump Rope Innovation, to explore the concept of the “return to real” in today’s food industry. With so much of life filtered through screens, algorithms, and ad-driven messaging, consumers are now seeking real food, real stories, and real connection. Robyn lays out how this trend is reshaping not only what we eat, but how we shop, dine, and engage with brands.Looking ahead, Robyn highlights the next frontier of the trend: longevity and women’s health, and deeper provenance through farm-to-table narratives. Whether you’re a CPG brand, a retailer, or a food-service operator, this conversation offers timely insights and actionable ideas to align your strategy with a consumer mindset that values what’s real.More About Robyn Carter:Robyn Carter is the founder and CEO of Jump Rope Innovation, a best-in-class trends and innovation consultancy based just outside NYC. Founded in 2005, Jump Rope brings a human-centered approach to innovation through immersive research, trend insights, and co-creation techniques.Beginning her career in advertising, Robyn held roles in Account Management and New Business, working on iconic brands including Capri Sun, Kool-Aid, and Red Stripe. She was a Partner and Account Supervisor at Ogilvy, where she helped develop and implement communications strategy for the global Maxwell House brand.Robyn is a co-founder of IT! Factor, a groundbreaking Influencer research and innovation tool. She is also a host of the Ask an Influencer podcast, sharing insights and advice for brands based on learnings from category influencers. She is a renowned moderator and has been a featured guest on numerous panels and podcasts, including BevNet Community Call.Connect with Robyn on LinkedIn at https://www.linkedin.com/in/robyn-carter-72b4391/Listen, Share and Subscribe to Ask An Influencer here or anywhere you listen to podcasts: https://open.spotify.com/show/0qfOAuHGyzIEznmwBnAX8D?si=2606fb21856e403dMore About Jump Rope Innovation:At Jump Rope Innovation, we’re a team of curious, collaborative problem-solvers. We’re strategists, researchers, and creative thinkers, driven by the thrill of discovery and a commitment to true understanding. We specialize in uncovering insights that spark breakthrough innovation, activation and communication. We help our clients to develop their gut for the consumer and to use this understanding to develop bold, meaningful strategies that resonate today—and tomorrow.Find us online at https://jumpropeinnovation.com/And follow us on Instagram at https://www.instagram.com/jumpropeinnovation/on TikTok at https://www.tiktok.com/@jumpropeinnovationLearn More:LinkedIn: Jump Rope Innovation: https://www.linkedin.com/company/jump-rope-innovation/Robyn Carter: https://www.linkedin.com/in/robyn-carter-72b4391/Podcast:Ask An Influencer: https://www.instagram.com/jumpropeinnovation/Instagram:Jump Rope Innovation: https://www.instagram.com/jumpropeinnovation/Ask an Influencer: https://www.instagram.com/askaninfluencerpodcast/TikTok:Jump Rope Innovation: https://www.tiktok.com/@jumpropeinnovation?lang=en
In this week's food industry news in 2 minutes, we examine the growing concern surrounding retail shrink in America.
In this week's food industry news in 2 minutes, we examine the government shutdown's impact on the U.S. restaurant industry.
As the leading consumer products accelerator, SKU has helped launch and scale some of the most innovative brands in CPG. At the center of that mission is Michelle Breyer, SKU’s Chief Marketing Officer and a serial entrepreneur who knows what it takes to build lasting consumer brands.In this episode, Michelle shares how SKU empowers founders to navigate early-stage challenges, the marketing strategies that separate breakout brands from the rest, and why mentorship remains the foundation of SKU’s success. She also offers a look ahead at the trends and categories poised to define the next decade of CPG innovation.More about Michelle Bryer:Michelle Breyer is a visionary entrepreneur who took a personal frustration over her curly hair and built it into NaturallyCurly — the largest social-media platform for hair. She was named one of the 50 Most Influential People in the Multicultural Market by Women's Wear Daily.Since it was founded in 1998, NaturallyCurly company grew to include an ecommerce site, a consumer insights division and an experiential marketing company. The company has worked with numerous companies, including L’Oreal, Unilever, Walmart and Sephora to help them develop, launch, position and merchandise the products to this valuable consumer. The company developed the popular curl type system that now is the standard for the industry. NaturallyCurly was acquired in 2018 by Essence Ventures. Michelle is an advisor and mentor for several haircare brands.Before launching NaturallyCurly, Michelle was a business reporter with daily newspapers in Texas and California, focusing on retail, real estate and consumer products. A year-long special project on the explosive growth of Whole Foods Markets won several state and national awards.Michelle currently is the Chief Marketing Officer at SKU, the nation’s first CPG accelerator. She joined SKU as a mentor, working with emerging brands to help them scale.More about SKU:We educate and equip market-validated consumer product companies for growth into world class brands. Learn more at: https://sku.is/
In this week's food industry news in 2 minutes, we examine how tariffs are influencing consumer cutbacks in America.
Company, Inc. is a global leader in flavor. With our diverse and balanced flavor portfolio, we are ideally positioned to meet the increasing demand for flavor around the world. Learn more at https://www.mccormickcorporation.com/.
D and was accountable to deliver $2.7 Bn Snacks portfolio across 16 countries.She is an executive advisor for Women of Kellanova business employee resource group committed to co company’s vision of gender parity. She is a STEMinist and serves on the board of Illinois Science and Technology Coalition to cultivate innovation and technology-based economic development in Illinois.She holds M.S. in Engineering from IIT Delhi and a Ph.D. in Polymer and Material Science from Georgia Tech.More about Kellanova:Kellanova is a leading company in global snacking, international cereal and noodles, plant-based foods and North American frozen breakfast, with iconic, world-class brands.Kellanova's strategy pushes us to pursue differentiation in everything we do. It drives us to continuous improvement and more impactful ways of winning. And it focuses us on delivering our commitments to our investors, our suppliers, our customers, our communities and our employees. Learn more here: https://www.kellanova.com/
In this week's food industry news in 2 minutes, we examine a new trend that illustrates the financial struggles of many Americans: adults eating kids' meals.
Beverage Group is a national vertical that supports owners and c-suite executives and is a proud sponsor of the Food Institute. Learn more at http://cnb.com/foodandbeverage.
In this week's food industry news in 2 minutes, we examine the nearly $700 billion global snacks industry, which is leaning heavily into savory flavors in 2025.
Consumers are craving both comfort and innovation — but how can food and beverage leaders strike the right balance? And what does that mean for brand collaborations?Menu Matters vice president Mike Kostyo joins Food Institute vice president Chris Campbell to discuss the push and pull between nostalgic favorites and bold new product launches in this inaugural episode of Food for Thought Leadership, The Food Institute's podcast featuring insights from the executives shaping the future of food.From menu innovation to shifting consumer values, the discussion explores how brands can stay relevant without losing their heritage and strategic insights designed to help executives navigate today’s fast-changing marketplace.More about Mike Kostyo:Mike Kostyo is the Vice President of Menu Matters, a food industry consulting firm based in Chicago. Kostyo was a recurring guest on Fusion TV’s “The AV Club Show”; has been featured on NBC Nightly News, WGN Radio, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country annually; and was a judge on Food Network’s “Eating America.” He has a master’s degree in gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is also a freelance writer, serves on the board of the International Foodservice Editorial Council, and is on the advisory committee for the Arkansas Food Innovation Center at the Market Center of the Ozarks. Follow Mike on LinkedIn here: https://www.linkedin.com/in/mrkostyo/More about Menu Matters:As avid cooks, restaurant-goers—and, yes, perpetual networkers!—our work is driven by a genuine interest in the creators and consumers who shape the world of food. So rather than deliver sterile data or impersonal insights, we strive to understand the deeper social, economic and cultural trends that drive noteworthy shifts in our industry. Whether speaking at conferences, traveling to the hottest culinary markets or investing in long-term relationships with business leaders and tastemakers, the real value of our services is rooted in our insatiable curiosity for all things F+B.We meet clients with the same people-first perspective, seeking to understand the operational concerns and stakeholder structures that influence their unique decision-making processes. Serving as an organic extension of their in-house teams, we partner closely with individuals across various fields of expertise to generate impactful solutions and identify new opportunities. By looking at business challenges from these diverse perspectives—and within a broader socio-cultural context—we can more effectively empower clients to implement innovative strategies that challenge the status quo. Learn more about Menu Matters here: https://www.menumatters.com/
In this week's food industry news in 2 minutes, we examine KFC's wild foray into the candy world, with its collaboration with Frankford Candy.
How can a food industry trade show spark global culinary creativity? Anuga’s JP Hartmann, U.S. Consul General Preeti Shah, and World Food Championships’ Nikki Jackson share their perspectives on how the U.S. presence at Anuga 2025 is helping to bridge culinary experiences together.More About Jan Phillip Hartmann:Jan Philipp Hartmann has been the Director of Anuga, the world’s leading trade fair for food and beverages, since April 1, 2023. With his extensive experience in the international trade fair industry and strong sales expertise, he has successfully driven the development of ISM Middle East. Now, he is bringing his innovative mindset to further strengthen and expand Anuga’s position as a global leader. His goal: to distinguish Anuga even more from the competition, enhance its leadership in content, and take the B2B experience to the next level. More About Consul General Preeti Shah:Preeti V. Shah assumed duty as the Consul General for the U.S. Consulate General in Düsseldorf, covering the state of North Rhine-Westphalia, in August of 2024.Born in Philadelphia, Pennsylvania, Ms. Shah grew up in the suburbs of Detroit, Michigan, and she is the daughter of Indian immigrants to the United States. She attended Claremont McKenna College in Southern California where she earned a dual bachelor’s degree in Economics and International Relations. Ms. Shah joined the Foreign Service in 2004 and has previously served in Nicaragua, Turkey, Afghanistan, Mexico and Indonesia. In addition, throughout her over twenty years as a Foreign Service Officer, she worked in several offices in Washington, DC, including most recently as the Deputy Director of Public Diplomacy training at the Foreign Service Institute. She also served as a foreign policy advisor for Senator Richard Durbin and worked in the Western Hemisphere Affairs bureau on migration issues as well as Haiti’s recovery after the 2010 earthquake.More About Nikki Jackson:Nikki Jackson is a seasoned agriculture and food systems strategist with a career spanning research, policy, and global market development. From leading international water and ag initiatives at the Texas Institute for Applied Environmental Research, supporting Texas businesses to break into global markets as the International Marketing Director for the Texas Department of Agriculture, to most recently driving global partnerships for the World Food Championships, she has helped secure millions in funding and created programs that connect U.S. agriculture to markets worldwide. Her current collaboration with the USDA focuses on expanding global opportunities for American food and agriculture brands through innovative platforms like Food Sport.More About Anuga:Anuga is the central meeting place for the global food and beverage industry and brings together leading players from the retail, catering and industry sectors in one place. This is where the trends of tomorrow are set, new impetus is given to the industry and valuable networks are created that have an impact far beyond the trade fair. Anuga is more than just a trade fair – it is a global network that inspires with ideas, promotes dialogue and actively shapes the future of the food and beverage industry. Learn More:Anuga Website: https://www.anuga.com/Anuga Instagram: https://www.instagram.com/anugacologne/Anuga LinkedIn: https://www.linkedin.com/company/anugashowcase/Anuga Newsletter: https://www.anuga.com/newsletter/
In this week's food industry news in 2 minutes, we examine customers' interesting interactions with Taco Bell's voice-AI drive-thrus.
In this week's food industry news in 2 minutes, we examine the rash of recent bankruptcies in the U.S.
In this week's food industry news in 2 minutes, we discuss why some are calling this The Summer of Deep-fried Chicken.
Beverage Industry Leader for CBIZ in the West Region. He provides tax, business, and industry advice and insights to clients with an extensive focus in the food and beverage industry. He uses his in-depth industry knowledge as the basis for developing and applying tax and value-added business strategies customized to his clients. Previously, Jeff was a managing partner in the Greater Bay area at a national accounting firm. He also has served as a managing director at a wealth advisory firm and was partner-in-charge of the middle-market practice at a “Big Four” accounting firm.
In this week's food industry news in 2 minutes, we examine the FDA's new plans regarding Food Traceability Rule compliance.
In this week's food industry news in 2 minutes, we examine Novo Nordisk's latest plan for weight-loss drugs.
In this week's food industry news in 2 minutes, we examine Americans' growing concerns regarding tariffs.
beverage industry. It brings together ten specialized trade fairs under one roof, providing a comprehensive overview that facilitates business deals and promotes the long-term development of the industry. Anuga was first organized in 1919 and has since developed into one of the world's leading and largest food and beverage trade fairs. Today, it is not only represented in Cologne, but also has a global presence with the Anuga network in various countries. These include Anuga Select Brazil, Anuga Select India, Anuga Select China and THAIFEX - Anuga Asia. This international portfolio makes Anuga a global platform for the exchange and further development of the food and beverage industry. Anuga is more than just a trade fair - it is a global network that inspires with ideas, promotes dialogue and actively shapes the future of the food and beverage industry. Learn More: Anuga Website: https://www.anuga.com/ Anuga Instagram: https://www.instagram.com/anugacologne/ Anuga LinkedIn: https://www.linkedin.com/company/anugashowcase/ Anuga Newsletter: https://www.anuga.com/newsletter/
In this week's food industry news in 2 minutes, we examine Coca-Cola's expected shift to cane sugar, and what it says about the current climate of the industry.
In this week's food industry news in 2 minutes, we examine how ICE raids are impacting U.S. farms, the future of beer, and more.
In this week's food industry news in 2 minutes, we examine how once-discontinued brands like Slice and Hydrox are successfully tapping into nostalgia to win over consumers.
Beverage Group is a national vertical that supports owners and c-suite executives and is a proud sponsor of the Food Institute. Learn more at http://cnb.com/foodandbeverage.
In this week's food industry news in 2 minutes, we examine Texas Roadhouse's top score in the latest customer satisfaction index.
In this week's food industry news in 2 minutes, we examine how Amazon is reportedly testing humanoid delivery workers.
This Episode is Sponsored By: Tibersoft Data is becoming more and more important to the food-away-from home sector, but the quality of both the data and the people who handle it remain key to success. Tibersoft’s Suzanne Cwik joined The Food Institute Podcast to discuss how speed, precision, and efficiency should be the cornerstones of a data management plan. More About Suzanne Cwik: Suzanne Cwik, Tibersoft’s VP of Commercial and Client Services, brings two decades of experience in the foodservice industry, having held leadership roles across finance, trade strategy, sales planning, and client services in both CPG and SaaS organizations. Known for her disciplined approach, analytical mindset, and unwavering commitment to client success, Suzanne has built a career around driving revenue growth, operational efficiency, and data-driven strategy. She is passionate about helping clients transform complex data into actionable insights and empowering high-performing teams to deliver measurable value. More About Tibersoft: Tibersoft’s industry-leading foodservice optimization performance (FPO) software solutions deliver actionable insights for growth. Tibersoft provides transaction-verified, location-level visibility into foodservice data, allowing manufacturers to make strategic decisions that drive sales and improve profitability. To learn more about this Food Institute Member, please get in touch with Tibersoft at Contact Us - Tibersoft.
In this week's food industry news in 2 minutes, we examine the fast-casual dining sector's surprisingly strong start to 2025.
In this week's food industry news in 2 minutes, we examine how major retailers like Walmart and Target are responding to the tariff situation.
Just how difficult is it to scale a better-for-you snack company? Rebecca Brady, founder and CEO of Top Seedz, shares how she turned a homegrown idea into a rapidly scaling snack brand and breaks down the strategy behind her growth, from bootstrapping production to landing national retail partnerships. More about Rebecca Brady: Rebecca grew up in New Zealand, where she spent her childhood playing sports and enjoying the outdoors. She studied Marketing and Management at Victoria University before spending ten years working across various companies in Singapore, including six years at Hewlett-Packard. She then moved to Japan, where she lived for another decade while raising her children. In 2015, Rebecca and her family relocated to Buffalo, NY. After facing challenges re-entering the workforce due to a career gap, she started her own business, Top Seedz, creating healthy, seed-based snacks. Rebecca serves on the board of the Darwin Martin House and enjoys playing squash, pickleball, and golf in her free time. More about Top Seedz: Based in Buffalo, NY, Top Seedz has been making hand-made seed crackers and roasted seeds since 2017. All products are organic, gluten free, vegan and Kosher. Top Seedz products are insanely delicious and are made from a range of seeds including pumpkin, sesame, sunflower, flax, chia and hemp seeds. Rebecca Brady, a New Zealander, had always baked them as snacks to have on-hand for her family to enjoy. Together with her family, she moved to the U.S. in 2015, unable to find a job, in 2017 she started selling her products at a farmers market. From there she grew the business and Top Seedz can now be found in over 3,000 stores across the U.S. The crackers can be served with your favorite cheese, hummus or spread and the roasted seeds are perfect atop yogurt, salad or by the handful. Their products are filled with wholesome ingredients and have a slew of good-for-you benefits, created on the belief that good food equals good performance. Learn more at: https://topseedz.com/
In this week's food industry news in 2 minutes, we examine beef's resurgence among male Gen Z consumers.
In this week's food industry news in 2 minutes, we examine rising egg prices and Cal-Maine's reaction to them.
In this week's food industry news in 2 minutes, we examine a parasite - the New World screwworm - that has the ag industry on edge.
In this week's food industry news in 2 minutes, we examines what's behind record-high U.S. meat sales of late.
In this week's food industry news in 2 minutes, we examine Gen Alpha's favorite current brands, according to a new survey.
In this week's food industry news in 2 minutes, we examine the surprisingly strong U.S. spending that's occurring ahead of the Easter holiday.
This Episode is Sponsored by: RSM US LLP It’s tariff time, and companies the world over are working to better understand how their operations will be impacted. Jodi Ader from RSM US LLP joined The Food Institute Podcast to discuss which products and inputs are currently subject to tariffs, and how to best mitigate supply chain risks. More about Jodi Ader: Jodi Ader is an international tax senior manager with over 25 years of experience in international trade. She is well-positioned to assist corporations in planning and creating world-class compliance operations and food safety programs. She has substantial experience in import, export control and sanction matters, including U.S. Customs and Border Protection (CBP), U.S. Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA) and Environmental Protection Agency (EPA) regulations. E-mail Jodi: jodi.ader [at] rsmus.com Find Jodi on LinkedIn: https://www.linkedin.com/in/jodi-ader-ba05b23/ More about RSM US LLP: RSM US LLP, has a robust practice supporting food and beverage brands across worldwide with a wide range of audit, tax and consulting services. The clients we serve are the engine of commerce and economic growth, and we are focused on developing leading professionals and services to meet their evolving needs in today’s ever-changing business environment. RSM US LLP is part of RSM International, a global network of independent firms with 64,000 people across 120 countries. For more information, visit https://rsmus.com/, or follow us on Twitter (https://twitter.com/rsmusllp) and/or connect with us on LinkedIn (https://www.linkedin.com/company/rsm-us-llp/).
In this week's food industry news in 2 minutes, we examine pay increase demands by restaurant workers ... and why they show no signs of slowing.
In this week's food industry news in 2 minutes, we examine the outlook of vertical farming in the wake of a noteworthy bankruptcy filing.
This Episode is Sponsored by: CBIZTariffs, geopolitical tensions, and inflation are all weighing on the food and beverage industry and consumers alike, but what can industry leaders do to persevere amid uncertainty? Lou Biscotti from CBIZ’s Food and Beverages Services Group shares his insights on The Food Institute Podcast. More about Louis Biscotti: Louis Biscotti is the national leader of CBIZ’s Food and Beverage Services group. He has been an entrepreneurial leader in accounting for over 40 years. Mr. Biscotti has focused his efforts on improving his clients’ growth and profitability and has guided many companies in their development from small emerging entities into organizations worth hundreds of millions of dollars. While his clients represent a variety of industries, he is particularly well known for his work in manufacturing and distribution, especially with food and beverage companies. An active member of many local chambers of commerce, Mr. Biscotti served as a trustee for the Foundation for Accounting Education and was a board member of the New York State Society of Certified Public Accountants (NYSSCPA). He is a former president of the Accounting Circle and an Executive Advisory Board member of St. John’s, his alma mater, and Molloy College. He also serves on the advisory boards for many of his clients, where the cumulative experience of his 40 years in practice and work with nearly 1,000 companies gives those clients an invaluable edge. More about CBIZ: As of November 2024, Marcum LLP is now a part of CBIZ. Our Food & Beverage Services group has the perfect recipe of knowledge and service capabilities to help you stay flexible. Our professionals provide the accounting, tax, and consulting services so that you can concentrate on the growth of your business. Just as our service capabilities are diverse, so, too, are the types of food and beverage clients we serve, including distributors and manufacturers, importers, restaurant chains, processors and packaging, agribusinesses, and retailers. CBIZ, Inc. (NYSE:CBZ) is a leading professional services advisor to middle market businesses and organizations nationwide. With unmatched industry knowledge and expertise in accounting, tax, advisory, benefits, insurance and technology, CBIZ delivers forward-thinking insights and actionable solutions to help you anticipate next steps and accelerate growth. Learn more: https://www.cbiz.com/accounting-tax/industries/retail/food-beverage
In this week's food industry news in 2 minutes, we examine the restaurant industry's increasing acceptance of AI to increase efficiency.
More about Dorothy Carlow:Dorothy Carlow is the Chief Executive Officer of Mother’s Market and Kitchen, a leading Southern California-based grocery retail chain known for its commitment to elevating the health and wellness of the communities it serves. With more than 20 years of experience in corporate leadership, strategic growth, and operational innovation, Dorothy has played a pivotal role in transforming Mother’s Market into a dynamic, neighborhood-focused health destination. Under her leadership, the company has embraced cutting-edge technologies, forged strategic partnerships, and optimized its store formats to drive significant growth and enhance shareholder value. Prior to her appointment as CEO, Dorothy served as Chief Merchandising Officer at OTG and Fairway Market, both New York City based, where she was instrumental in driving revenue, profit, and margin growth. Notably, she played a key role in turning around Fairway Market, reinforcing her reputation as a results-oriented leader with a proven track record of delivering measurable business outcomes. Dorothy is also deeply committed to empowering women in the retail sector, leading mentorship programs that support the advancement of women into leadership roles across operations, merchandising, and marketing. She holds a Bachelor’s degree in Exercise Physiology from George Washington University. Outside of work, Dorothy is an avid endurance athlete, having completed 12 marathons, numerous half-marathons, and triathlons. She enjoys spending time with her two daughters and staying active, whether running or pursuing other outdoor activities.More about Mother’s Market:Mother’s Market was founded in 1978 by a passionate group of yogis who believed: health begins with what you eat. They believed that organic eating was not just better for your body, but also better for the planet. Their vision was to create a store that prioritized organic, plant-powered foods along with fresh juicing and delicious organic prepared meals. The first Mother’s Market, a 2,500-square-foot space in Costa Mesa, became a hub for like-minded individuals seeking better food choices and a healthier lifestyle. People traveled from all over Southern California to experience this health oasis where happiness, organic, delicious foods and sustainability were front and center. Fast forward to today, and Mother’s has grown into 11 locations across Southern California, but the heart of the brand remains the same: empowering people to live healthier lives through better food. Learn more at: https://www.mothersmarket.com/ More about Justin D’Affronte:Justin D’Affronte is a managing director with City National Bank’s Food & Beverage Group. Based in Irvine, CA he supports food and beverage industry executives with creative financing solutions and industry intelligence. Working with City National’s team of experts, he provides the bank’s full range of financial solutions to food and beverage businesses nationwide. More about City National Bank:City National Bank, a subsidiary of Royal Bank of Canada (RBC), is the largest bank headquartered in Los Angeles. Founded in 1954, City National is a regional bank specializing in Consumer Banking, Wealth Management and Private Banking, Commercial Banking, Entertainment and Sports Banking with branches in Los Angeles, Orange County, San Diego, the San Francisco Bay Area, New York City, Nashville, Atlanta, Delaware, Las Vegas, Washington D.C. and Miami. For more information about City National, visit the company’s website at cnb.com.City National Bank does business in Miami and the state of Florida as CN Bank.
In this week's food industry news in 2 minutes, we examine the latest debate over SNAP limits on soda.
In this week's food industry news in 2 minutes, we discuss the growing trade war between the U.S., China, Canada, and Mexico.
How does one ride the skate ramp in CPG? Dr. James Richardson, author of Ramping Your Brand and owner of Premium Growth Solutions, shares some of the pitfalls many early-stage CPG brands make, and highlights some of the pathways to success. More About Dr. James Richardson: Dr. Richardson is the founder of Premium Growth Solutions, a strategic planning consultancy for emerging consumer packaged goods brands. As a professionally trained cultural anthropologist turned business strategist, he has helped over 150 CPG brands with their strategic planning, including: Dude Wipes, Once Upon a Farm, Dr. Squatch Soap, Trü Frü, Earth Breeze, Dr. Bronner’s, Happy Egg, Made Good and many others. James also hosts his own business podcast —Startup Confidential —on YouTube, Apple, Spotify and most major podcast platforms. And he writes a Substack publication on contemporary social issues — Homo Imaginari — every week. He lives in sunny Tucson, AZ with his family and dogs. His thoughts have appeared in Inc Magazine, Business Insider, Food Business News, and numerous business podcasts. Premium Growth Solutions Website: https://www.premiumgrowthsolutions.com/ Services: https://www.premiumgrowthsolutions.com/services/ LinkedIn: https://www.linkedin.com/in/premiumgrowthsolutions/# Riding the Ramp The Book: https://www.amazon.com/Ramping-Your-Brand-Killer-Growth-ebook/dp/B0DT2M873N
In this week's food industry news in 2 minutes, we discuss the latest executive shakeups at a few major F&B brands.
In this week's food industry news in 2 minutes, we examine the current state of the U.S. consumer.
This Episode is Sponsored By: Tibersoft When it comes to data in the food-away-from home sector, what are the major challenges and opportunities companies are facing today? Tibersoft’s Chris Hart joined The Food Institute Podcast to discuss how collaboration and data interoperability will be a key theme for the foodservice sector in the years to come. More About Chris Hart: Chris Hart is the President of Tibersoft, where he has been a key leader since 1998. With a deep passion for the foodservice industry that began with his first job, Chris has been instrumental in driving Tibersoft’s growth from a startup to an industry leader. A visionary in product development and technology, he has played a central role in creating innovative solutions tailored to the foodservice supply chain. More About Tibersoft: Tibersoft’s industry-leading foodservice optimization performance (FPO) software solutions deliver actionable insights for growth. Tibersoft provides transaction-verified, location-level visibility into foodservice data, allowing manufacturers to make strategic decisions that drive sales and improve profitability. To learn more about this Food Institute Member, please get in touch with Tibersoft at Contact Us - Tibersoft: https://www.tibersoft.com/contact-us/
In this week's food industry news in 2 minutes, we examine McDonald's eye-opening Q4 sales decline in the U.S.
In this week's food industry news in 2 minutes, we examine the growing appeal of "Galentine's Day" and the lucrative opportunity it presents for restaurants.
In this week's food industry news in 2 minutes, we examine Starbucks' latest plans under CEO Brian Niccol.
Amid inflation, restaurants need to get more creative to help bring customers through the door. What exactly can they do to improve traffic? André Moraes of PepsiCo Digital Lab shares how experiences, microinfluencers, and the Local Eats program can help propel restaurants in 2025.More About André Moraes:André leads Digital Marketing in PepsiCo’s Global Away from Home division, across all beverage, snack, and food brands. Prior to joining PepsiCo, André worked at both the tech and agency sides of the marketing world - leading consumer strategy and marketing intelligence at Google within the CPG food and beverage sector, as well as heading up some of OMD’s global Marketing Sciences efforts. André is also an Adjunct Professor at NYU where he teaches Marketing Analytics to students in the Integrated Marketing masters program. He holds a BS in Finance from Fairfield University, an MS in Digital Marketing from Full Sail University, and is a Fulbright Scholar. More About PepsiCo:PepsiCo products are enjoyed by consumers more than one billion times a day in more than 200 countries and territories around the world. PepsiCo generated more than $91 billion in net revenue in 2023, driven by a complementary beverage and convenient foods portfolio that includes Lay's, Doritos, Cheetos, Gatorade, Pepsi-Cola, Mountain Dew, Quaker, and SodaStream. PepsiCo's product portfolio includes a wide range of enjoyable foods and beverages, including many iconic brands that generate more than $1 billion each in estimated annual retail sales.Guiding PepsiCo is our vision to Be the Global Leader in Beverages and Convenient Foods by Winning with pep+ (PepsiCo Positive). pep+ is our strategic end-to-end transformation that puts sustainability and human capital at the center of how we will create value and growth by operating within planetary boundaries and inspiring positive change for planet and people. For more information, visit www.pepsico.com, and follow on X, Instagram, Facebook, and LinkedIn @PepsiCo.Visit the PepsiCo Foodservice (now known as Away from Home) LinkedIn Page: https://www.linkedin.com/showcase/pepsico-foodservice-/ More About PepsiCo Digital Lab:The PepsiCo AwayFromHome Digital Lab is a first-of-its-kind group built to connect foodservice operators with exclusive PepsiCo solutions and services as well as the companies, services, insights, and solutions best suited for their specific digital growth needs. Powered by extensive proprietary and partner solutions, the Digital Lab is the first offering of its kind from a foodservice manufacturer directly helping operators of all sizes drive traffic, build check size, and develop their digital business – serving everyone from local single location restaurants, to the largest global QSRs.Check out FI Videos Here: https://foodinstitute.com/category/video/Subscribe to our YouTube Channel: https://www.youtube.com/@TheFoodInstitute
In this week's food industry news in 2 minutes, we take a closer look at the recent bird flu outbreak in Georgia that could impact international trade.
In this week's food industry news in 2 minutes, we examine the possible sale of the popular Crumbl cookie chain.
How does a coffee brand pivot into honey? The answer might make more sense than you originally believed. Jessica Padula, Nespresso USA’s vice president of marketing and head of sustainability, returns to discuss the company’s sustainability efforts and how her dual roles in marketing and sustainability inform each other and improve the company. More About Jesssica Padula: Jessica Padula is the Vice President of Marketing and Head of Sustainability at Nespresso USA, leading the brand in its marketing, communications, advertising and sustainability efforts to further its mission of leveraging coffee as a force for good. As VP of Marketing, Jessica oversees Nespresso’s product and portfolio, brand campaigns and activations, customer relationship management and B2B shopper marketing in the U.S. market. Jessica led the rollout of an expanded iced portfolio and the brand’s smallest and most affordable Vertuo machine ever, the Vertuo Pop+, to reach a new generation of coffee drinkers. As the brand continues its regenerative agriculture efforts, Jessica recently spearheaded the pilot of the Nespresso Bloom range, including Nespresso Coffee Blossom Honey and Master Origins Colombia Ready to Drink Coffee. As sustainability lead in the U.S., she advances circularity, climate and community-centered efforts aligned with Nespresso’s B Corp certification and brand values. Jessica has overseen the brand’s expansion of curbside recycling across the five boroughs of New York City and into Jersey City. She also facilitates meaningful nonprofit partnerships with local organizations aligned with issues important to Nespresso employees and customers, including The Ali Forney Center, American Forests and Project Healthy Minds. Jessica joined Nespresso USA in 2016 as Social Media Manager. When she joined, she brought a unique combination of luxury, CPG and F&B experience, having worked on brands such as Swarovski, Horizon Organic, Pantene, COVERGIRL and Downy. She’s a consistent champion of digital innovation, implementing tools such as the Opal CMS and Comms Hub, and bringing a branded Nespresso presence to platforms like Twitch and Reddit for the first time. Jessica received her Bachelor of Science in Business Administration and Marketing & Business Law from Boston University. More About Nestle Nespresso SA: Nestlé Nespresso SA is a pioneer and is widely regarded as one of the top references in the field of high-quality portioned coffee. The company works with more than 157,000 farmers in 18 countries through its AAA Sustainable Quality™ Program to embed sustainability practices on farms and the surrounding landscapes. Launched in 2003 in collaboration with the NGO Rainforest Alliance, the program helps to improve the yield and quality of harvests, ensuring a sustainable supply of high-quality coffee and improving livelihoods of farmers and their communities. In 2022, Nespresso achieved B Corp™ certification – joining an international movement of over 9,000 purpose-led businesses that meet B Corp’s high standards of social and environmental responsibility and transparency. Headquartered in Vevey, Switzerland, Nespresso operates in 93 markets and has 14,000 employees. In 2023, it operated a global retail network of 791 boutiques. For more information, visit the Nespresso corporate website: www.nestle-nespresso.com.
In this week's food industry news in 2 minutes, we examine surging cocoa prices ahead of Valentine's Day.
In this week's food industry news in 2 minutes, we examine a major acquisition in the UK involving chicken chain Wingstop.
In this week's food industry news in 2 minutes, we examine a couple noteworthy strikes among American companies.
In this week's food industry news in 2 minutes, we examine final projections for pre-Christmas spending.
In this week's food industry news in 2 minutes, we examine the resurgence of quick-commerce companies promising 10-minute deliveries.
In this week's food industry news in 2 minutes, we examine Whole Foods Market's smaller-format stores.
In this week's food industry news in 2 minutes, we examine what retailers can expect during the Black Friday rush this year.
Is it possible to balance a legacy brand and innovative ideas for a food company? Bibie Wu, chief communications and technical development officer with Del Monte, shares how her company respects its past while looking to the future, and how her dual roles in marketing and product development inform each other and improve the company.More About Bibie Wu: Bibie leads marketing, corporate communications, investor relations, environmental, social & governance, and product and packaging R&D for Del Monte Foods’ powerful portfolio of brands. She has over 20 years of CPG marketing leadership experience with many well-known and respected brands at General Mills and Campbell’s, and laundry and home care at Henkel. Prior to joining the company in 2018, Bibie served as VP of Marketing, Head of Laundry Conditioners and Home Care at Henkel. She was also responsible for Henkel’s omni-channel and visual branding departments. She is a graduate of Amherst College and received an MBA from Dartmouth. More About Del Monte Foods: For more than 138 years, Del Monte Foods has been driven by our mission to nourish families with the earth's goodness. As the original plant-based food company, we're always innovating to make nutritious and delicious foods more accessible to consumers across our portfolio of beloved brands, including Del Monte®, Contadina®, College Inn®, Kitchen Basics®, JOYBA®, Take Root Organics™ and S&W®. We believe that everyone deserves great tasting food they can feel good about, which is why we grow and produce our products using sustainable and earth-friendly practices for a healthier tomorrow. Del Monte Foods Corporation II Inc. is the U.S. subsidiary of Del Monte Pacific Limited (Bloomberg: DELM SP, DELM PM) and is not affiliated with certain other Del Monte companies around the world, including Fresh Del Monte Produce Inc., Del Monte Canada, Del Monte Asia Pte. Ltd., Conagra/Productos Del Monte, or Del Monte Panamerican. For more information about Del Monte Foods and our products, please visit www.delmontefoods.com or www.delmonte.com.
In this week's food industry news in 2 minutes, we examine Nestle's plans under its new CEO.
In this week's food industry news in 2 minutes, we examine the growing popularity of allergen-free candy.
In this week's food industry news in 2 minutes, we examine how the presidential election may impact imports, controversial dietary guidelines, and more.
In this week's food industry news in 2 minutes, we examine the growing movement of consumers reducing their sugar intake.
In this week's food industry news in 2 minutes, we examine the growing movement of consumers reducing their sugar intake.
In this week's food industry news in 2 minutes, we examine what's next for Walgreens after it announced plans for 1,200 store closures in 2025.
The latest FI Fast Break podcast provides updated details on Hurricane Milton and discusses the latest in automation at U.S. ports.
In this week's food industry news in 2 minutes, we update the U.S. dockworker strike, the rash of recent layoffs, and more.
In this week's food industry news in 2 minutes, we examine the continuing rice shortage in Asia.
In this week's food industry news in 2 minutes, we provide the latest update in the proposed merger between Kroger and Albertsons.
In this week's food industry news in 2 minutes, we examine the string of notable CEO departures of late.
Restaurant results for the second quarter weren’t stellar, but people still need to eat. Are they turning to their refrigerators, or are restaurants still on the menu for consumers? Circana Senior Vice President David Portalatin joined The Food Institute Podcast to discuss the makeup of the current restaurant customer amid a rising trend of home-centricity.More about David Portalatin:David Portalatin is a trusted industry advisor who works closely with leading food manufacturers and retailers as well as foodservice distributors, manufacturers, and operators. He shares data and deep expertise on how U.S. consumers eat and drink, their attitudes and motivations, their personal characteristics, and their use of restaurants and other foodservice outlets. Portalatin is also the author of Circana’s Annual Report on Eating Patterns in America, a compilation of food and foodservice research.Previously, Portalatin was Circana’s analyst in the convenience retailing, automotive aftermarket, and motor fuels industries. Before joining the company in 1999, he held various positions in foodservice wholesale distribution and convenience retailing.Portalatin is a frequent speaker at food and foodservice industry events, corporate conferences, and executive meetings. A recognized industry thought leader, his comments have appeared in The New York Times, The Wall Street Journal, The Washington Post, and many other national media outlets.More about Circana:Circana is a leading advisor on the complexity of consumer behavior. Through superior technology, advanced analytics, cross-industry data, and deep expertise, we provide clarity that helps almost 7,000 of the world’s leading brands and retailers take action and unlock business growth. We understand more about the complete consumer, the complete store, and the complete wallet so our clients can go beyond the data to apply insights, ignite innovation, meet consumer demand, and outpace the competition. Learn more at www.circana.com.Sign up for The Food Institute’s free newsletters: www.foodinstitute.com/newsletters.
In this week's food industry news in 3 minutes, we examine the latest food trends among Gen Z consumers.
In this week's food industry news in 3 minutes, we examine Campbell's eye-opening divestiture.
U.S. grocery retailers are facing regulatory scrutiny on pricing, ever-increasing shrink and a financially-stretched consumer, but how can they adapt to these new market pressures? Supermarket Guru Phil Lempert joined The Food Institute Podcast to discuss the Kroger-Albertsons merger, the rise of private label and more.More about Phil Lempert:For more than 25 years, Phil Lempert, an expert analyst on consumer behavior, marketing trends, new products and the changing retail landscape, has identified and explained impending trends to consumers and some of the most prestigious companies and trade associations worldwide. Known as The Supermarket Guru, Lempert is a distinguished author and speaker who alerts customers and business leaders to impending corporate and consumer trends and empowers them to make educated purchasing and marketing decisions.Phil Lempert was one of the pioneers of the new information media, founding SupermarketGuru.com in 1994. The website is now one of the leading food and health resources on the Internet, visited by more than 9 million people each year. SupermarketGuru.com offers original video and editorial content on food and retail trends, food and beverage product ratings, analysis of trends in food marketing and retail, and features health advice, nutrition news and many other resources to empower both the food industry and consumers.Phil is the founder and editor of The Lempert Report and SupermarketGuru.com and the founder of the Retail Dietitians Business Alliance which was acquired by the Association for Retail and Consumer Professionals in 2022. He has been profiled and interviewed by scores of publications including USA Today, The New York Times, The Christian Science Monitor, The Wall Street Journal, Forbes, Newsweek and Ad Age, and is interviewed by hundreds of publications each year. He is also a columnist for Forbes.com, Category Management Association, The Robin Report & ARC Health & Wellness Community and host of Retail Radar.Learn more: https://www.supermarketguru.com/ Sign up for The Food Institute’s Retail 360 Newsletter: https://lp.constantcontactpages.com/su/cIOL5ME/FIRetail360
In this week's food industry news in 2 minutes, we update the latest on the proposed merger between Kroger and Albertsons.
This Episode is Sponsored By: Robroy IndustriesIn the fast-paced and highly regulated world of manufacturing, especially within the food and beverage industry, maintaining stringent hygiene standards is not just a best practice—it's a necessity. Steve Voelzke, president of Robroy Industries’ electrical products division, explored why it's essential to adopt a holistic approach and how this approach can significantly lower the risks of product recalls.More About Steve Voelzke:Steve Voelzke is a seasoned executive with over 34 years of experience in engineering and manufacturing leadership roles. His expertise lies in automation and electrical engineering projects, having successfully managed global-scale initiatives throughout his career. As Steve transitioned into the manufacturing sector, he brought his knowledge and vision to Robroy Industries, a prominent manufacturer. He assumed key leadership positions there and became a driving force behind innovation efforts. Steve's commitment to driving growth and innovation is evident through his numerous patents related to evolutionary products. His dedication to community service and philanthropy further highlights his passion for making a positive impact in his community and the industry.More About Robroy:Robroy Industries is a manufacturing company with a rich history dating back to its founding in 1905. The company is known for its innovative products and solutions in the electrical industry, focusing on providing high-quality, durable, and reliable products to meet the evolving needs of its customers. Most notably, they are the manufacturers of the first hygienically designed conduit and fittings line (Robroy Stainless) and sanitary support systems for electrical and mechanical installations (Rocket Rack.) Learn more here: https://robroy.com/.
In this week's food industry news in 2 minutes, we examine Mars Inc.'s major, $36 billion acquisition.
In this week's food industry news in 2 minutes, we take a closer look at the recent struggles of Yum! Brands, Inc.
In this week's food industry news in 2 minutes, we discuss McDonald's new "Big Arch" burger that's about to get a test run.
This Episode is Sponsored By: The International Foodservice Distributors Association (IFDA)In this episode of The Food Institute Podcast, IFDA President and CEO Mark S. Allen discussed the pressing challenges and innovative solutions in the foodservice distribution industry. Allen delved into topics such as labor shortages, transportation issues, technology advancements, and the importance of industry events like IFDA's Solutions Conference.More About IFDA:The International Foodservice Distributors Association (IFDA) is the premier trade organization representing the $382 billion foodservice distribution industry and the 431,000 people it employs. This industry ensures a safe and efficient supply of food and products to more than one million restaurants and foodservice outlets in the U.S. every day. For more information, visit www.www.ifdaonline.org.To learn more about IFDA and the foodservice distribution industry, visit https://www.ifdaonline.org. For media inquiries, contact Rob Vernon at RVernon@ifdaonline.org / (703) 532-9400To learn more about IFDA Solutions Conference, visit https://www.ifdaonline.org/events/ifda-solutions-conference/.More About Mark S. Allen:Mark S. Allen is President and CEO of the International Foodservice Distributors Association (IFDA), a McLean, Virginia based trade association that advocates for the $380 billion foodservice distribution industry. Allen oversees IFDA’s day-to-day operations, including all initiatives in education, research and government affairs. He also serves on IFDA’s Board of Directors, which is composed of the presidents and CEOs of 27 leading foodservice distribution companies. Allen holds a B.S. in Marketing and Economics from the State University of New York at Oswego and a M.B.A. from James Madison University in Harrisonburg, Virginia. His current/past leadership roles include: Board member of The Food Institute; Board member of the Institute for Distribution Excellence; Chair of the NAW Association Executives Council; Board member of the National Association of Wholesaler Distributors; Member of the GS1-US Foodservice Executive Leadership Council.Allen resides in Leesburg, Virginia with his wife and three sons. Subscribe to IFDA’s Newsletters: https://www.ifdaonline.org/ifda-newsletters/
In this week's food industry news in 2 minutes, we discuss one major grocery chain's recent closures.
In this week's food industry news in 2 minutes, we examine the rash of bankruptcy filings this summer.
The State of Early-Stage Food BrandsFunding sources are drying up and inflation is making it harder and harder for higher-priced food brands to compete - what's an early-stage food company to do? Dr. James Richardson, owner of Premium Growth Solutions and author of Ramping Your Brand, joined The Food Institute Podcast to discuss what types of food companies are succeeding under current industry dynamics.More About Dr. James Richardson:Dr. Richardson is the founder of Premium Growth Solutions, a strategic planning consultancy for early-stage consumer-packaged-goods brands. As a professionally trained cultural anthropologist turned business strategist, he has helped more than 75 CPG brands with their strategic planning, including brands owned by Coca-Cola Venturing and Emerging Brands, The Hershey Company, General Mills, Kraft Foods, Conagra Brands, and Frito-Lay as well as emerging brands such as Once Upon a Farm, Mother Kombucha, Bobby Sue’s Nuts, Rebel Creamery, Zaca recovery, and others. He also hosts his own podcast—Startup Confidential. His thoughts appear regularly in industry publications such as Foodnavigator.To learn more about Dr. Richardson and his book, Ramping Your Brand, please visit:www.rampingyourbrand.com
In this week's food industry news in 2 minutes, we examine if the tide is turning on consumer confidence heading into the summer of 2024.
In this week's food industry news in 2 minutes, we examine the latest concerns for Beyond Meat, CVS, Walgreen's, and more.
How are foodservice consumers contending with persistent inflation? Are they eating more at home, for example, or continuing to treat themselves at their favorite restaurants? The latest episode of The Food Institute Podcast examines that topic with Krystle Mobayeni of BentoBox, who dissected rapidly evolving consumer dining dynamics.More About Krystle Mobayeni:Krystle Mobayeni is the Co-Founder of BentoBox and Head of Restaurants at Fiserv, a global provider of payments and technology solutions that enables 200,000 restaurants to deliver differentiating experiences. Krystle founded BentoBox in 2013 after working with restaurants as a web designer, where she observed that existing technology drove a wedge between restaurants and their guests. BentoBox aims to empower modern restaurants to build their online presence, diversify revenue, engage with diners, and increase operational efficiency. Under her leadership, BentoBox was acquired by Fiserv in November 2021.Prior to BentoBox, Krystle co-founded Neon & Sons, a full-service digital creative agency in New York City, working with clients like Rent the Runway, NASDAQ, Robin Hood Foundation and more. Earlier, she led design teams as Art Director and Senior Designer at Big Spaceship, and Agency.com (acquired by TBWA). Krystle is on the Board of Directors for the Food Education Fund and recognized as Inc. Magazine’s Top 100 Female Founders of 2021, New York Business Journal's 2021 Women of Influence, Entrepreneur’s 100 Powerful Women of 2021 and Business Insider’s Top Innovators in Restaurant Tech. Most recently, Krystle was featured on Nation's Restaurant News 2022 Power List.More About BentoBox:BentoBox, a Fiserv Company and the Official Restaurant Technology Partner of the James Beard Foundation, empowers thousands of restaurants to deliver on their mission of hospitality. With the BentoBox Marketing & Commerce Platform, restaurants can unify their technology into an all-in-one commerce engine that delivers a seamless guest experience, a better operator experience and sustainable growth. The platform enables restaurants to build their online presence, diversify revenue, engage with diners and increase operational efficiency through websites, ordering, reservations, marketing tools and more. BentoBox is part of Fiserv, Inc. (NYSE: FI).Learn more about BentoBoxhttps://www.getbento.com/
In this week's food industry news in 2 minutes, we examine the struggles of legacy restaurant brand Red Lobster.
In this week's food industry news in 2 minutes, we examine CPG brands' increasing push into shelf-stable products.
Corn stocks, poultry flocks, and highly-pathogenic avian influenza - what does the U.S. agricultural system look like amid inflation and other headwinds? Wells Fargo Chief Agricultural Economist Dr. Michael Swanson discussed specialty crops, grain plantings, and what to expect in the growing year to come.More About Dr. Michael J. Swanson:Michael Swanson is an agricultural economist and consultant for Wells Fargo, the largest commercial agricultural lender in the U.S. since 1997. Based in Minneapolis, his responsibilities include analyzing the impact of energy on agriculture and strategic analysis for key agricultural commodities and livestock sectors. His focus includes the systems analysis of consumer food demand and its linkage to agribusiness. Additionally, he helps develop credit and risk strategies for Wells Fargo’s customers, and performs macroeconomic and international analysis on agricultural production and agribusiness.Michael joined Wells Fargo in 2000 as a senior economist. He received his undergraduate degrees in Business Administration and Economics from the University of St. Thomas in St. Paul, MN. He received his Master’s and Ph.D. degrees in Applied Economics from the University of Minnesota.Prior to working at Wells Fargo, he worked for four years at Land O’ Lakes, a large national dairy cooperative based in Minnesota. Before working in the dairy processing business, Michael lived in South America for four years working for Cargill. His first position was with the Burlington Northern Santa Fe railroad as transportation systems analyst.More About Wells Fargo:Wells Fargo has been the nation’s leading agricultural lender among commercial banks for 25 consecutive years, according to Top 100 Farm Lenders (FDIC – 4Q 2020). Wells brings farm-to-fork expertise to our clients in the agribusiness, food, beverage and hospitality industries with bankers who are passionate and knowledgeable about the industries, provide strategic products designed to mitigate industry-specific risk, and provide a full suite of services for businesses of all sizes.To learn more about Wells Fargo, please visit:https://www.wellsfargo.com/com/industry/food-and-agribusiness/ To learn more about Food Institute membership and The Food Institute Report:https://foodinstitute.com/joinfi/ https://foodinstitute.com/report/
In this week's food industry news in 2 minutes, we examine the latest jobs numbers among U.S. private employers.
The latest Food Institute news podcast touches on the potential impact of a TikTok ban on the food and beverage industry.
How does one jump from aerospace engineering into plant-based chicken nugget production? That's exactly the leap that Christie Lagally, CEO & Founder of Rebellyous Foods, took in search of producing a healthier chicken nugget. Learn more about her company’s focus on animal welfare, environmental sustainability, and human health in this episode of The Food Institute Podcast.More About: Christie Lagally:Christie Lagally is the founder and CEO of Rebellyous Foods, a food production technology company working to make plant-based meat price-competitive with animal-based meat. Lagally began her career in the aerospace industry working on testing, designing, and manufacturing commercial airplanes at Boeing. Now at Rebellyous, she focuses on designing novel manufacturing equipment that addresses the two most significant obstacles facing the plant-based meat industry: cost and quality at scale.More About Rebellyous Foods:Seattle Food Tech, Inc., DBA Rebellyous Foods is a food manufacturing technology company working to make plant-based meat price-competitive with traditional chicken products. The company was founded in 2017 by former Boeing engineer Christie Lagally to provide the plant-based meat industry the tools needed to radically increase production capacity while dramatically lowering costs for high-quality plant-based meat. Investors include Aramana, Cercano Management, Clear Current Capital, Fifty Years, Liquid 2 Ventures, CPT Capital, Agronomics, and KBW Ventures. For more information, visit rebellyous.com.Connect with Rebellyous:•https://rebellyous.com/ •https://www.linkedin.com/company/rebellyousfoods/ •https://www.instagram.com/rebellyous/ •https://twitter.com/RebellyousFoods •https://www.facebook.com/RebellyousFoods/Sign up for the Plant-Based Insider newsletter: https://lp.constantcontactpages.com/su/JNdPe1u?source_id=64f267eb-76a5-40e4-8798-c38cbb95e73b
In this week's food industry news in 2 minutes, we examine the dip in consumer sentiment in April.
In this week's food industry news in 2 minutes, we examine the correlation between french-fry orders and the economy ... seriously!
From lattes to chicken sandwiches to desserts, it seems every restaurant is hopping on the limited-time offer (LTO) craze to drive traffic and check growth. But is this really having the desired effect? Datassential vice president of sales Megan Lynberg discusses the historical data on LTOs, popular LTO items, and other strategies companies are using to inspire growth.More about Megan Lynberg:Megan Lynberg is a 15-year veteran of the restaurant industry and a seasoned sales and marketing professional. Megan has devoted her career to helping food and beverage companies make smarter, data-driven decisions without adding to their already full plates. As VP of Sales for Datassential, Megan helps both operators and manufacturers grow and innovate by tapping into Datassential’s industry-leading menu and consumer trends platforms. Through a suite of intelligence tools, software solutions, and an unlimited data library, Datassential guides the biggest names in food and beverage on what’s next for the industry and how to stay ahead of it.Prior to Datassential, Megan held sales and marketing positions with Nation’s Restaurant News, Hospitality Technology, and Black Box Intelligence. She is a proud graduate of the University of Georgia (Go Dawgs!) and lives in Phoenix with her husband and two children.More about Datassential:Datassential is the data insights platform influencing what’s next on your plate and in your glass. Through a suite of intelligence tools, software solutions and an unlimited data library, Datassential guides the biggest names in food and beverage on what’s next for the industry and how to stay ahead of it. For additional information, visit: https://datassential.com.Email Megan: mailto:meganl@datassential.com.
In this week's food industry news in 2 minutes, we examine Amazon's struggles with retail technology, and more.
Is there a business case to be made for diversity, equity, and inclusion (DEI) efforts? According to Julie Swift, foodservice industry veteran and founder of The Foodservice Women's Alliance, the answer is a resounding yes. On this episode of The Food Institute Podcast, Swift helps explain the impacts of unconscious bias, and how simple it can be to bring all team members to the table when leadership buys into DEI efforts.More about Julie Swift:Julie Swift’s experience and leadership span across sales, marketing, and diversity, equity, and inclusion in senior and executive leadership roles along with two years of service as an inaugural DE&I board member with Advantage Solutions. Today, as owner of Julie-Swift, LLC, she deploys her over 30 years of experience at companies like French’s Foods and McCormick to help clients gain greater effectiveness in the foodservice marketplace. In addition to her consulting business, Julie is the founder of the non-profit organization, Foodservice Women’s Alliance. Julie and the FWA Board aim to fill a wide gender gap prevalent in foodservice, recognizing this gap is exponentially so for women of color. Foodservice Women’s Alliance Website: https://foodservicewomensalliance.com/ Julie Swift’s LinkedIn Profile: https://www.linkedin.com/in/julie-scott-swift/ Visit Julie-Swift, LLC’s website: https://julie-swift.com/ E-mail Julie: JulieSSwift@Outlook.com
In this week's food industry news in 2 minutes, we examine the recent boycotts of a couple major food and beverage companies.
Controlled environment agriculture saw tons of interest and investment in the post-pandemic period, but how are macro-economic conditions impacting the sector in 2024? Agritecture founder and CEO Henry Gordon-Smith joined The Food Institute Podcast to break down the sector's prospects, technological advancements, and what types of foods are being grown indoors.More about Henry Gordon-Smith:Henry Gordon-Smith is a sustainability strategist focused on urban agriculture, water issues, and emerging technologies. Henry earned his BA in Political Science from the University of British Columbia, Vancouver, coursework in Food Security and Urban Agriculture from Ryerson University in Toronto, and an MSc in Sustainability Management from Columbia University. In 2014, Henry responded to a global need for technology-agnostic guidance on urban agriculture by launching the advisory firm Agritecture Consulting which has now consulted on over 250 urban agriculture projects in over 40 countries.Follow Henry on LinkedIn: https://www.linkedin.com/in/hgordonsmith/ More about Agritecture:Agritecture is an advisory services firm focused on climate-smart agriculture, particularly urban and controlled environment agriculture (CEA). Learn more here: https://www.agritecture.com/ Sign up for the free Daily Update newsletter here: https://lp.constantcontactpages.com/su/Z0oAfQy Sign up for Agritecture’s weekly newsletter, the Agritect Chronicles, here: https://www.linkedin.com/newsletters/7087472966938071040/
In this week's food industry news in 2 minutes, we examine the prospects for drone delivery.
In this week's food industry news in 2 minutes, we examine surging beef and cheese prices that are squeezing U.S. restaurants.
In this week's food industry news in 2 minutes, we examine regulators' crackdown on "drip pricing."
This Episode is Sponsored By: RSM US LLPGenerative AI disrupted nearly every industry in 2023, but how is the artificial intelligence industry impacting food and beverage in 2024? RSM US LLP principal Christian Winzeler returned to The Food Institute Podcast to discuss GenAI's impact on marketing, business operations, and even production formulations.More About RSM US LLP:RSM helps food and beverage clients navigate changing market demands, rising costs, and evolving supply chain challenges with digital transformation and operational strategies. RSM US LLP is the U.S. member of RSM International, a global network of independent assurance, tax, and consulting firms with 64,000 people in 120 countries. For more information, visit rsmus.com/foodandbeverage.More About Christian Winzeler:Christian has been a consulting professional for over 20 years, providing a variety of services to middle-market companies with a focus on consumer goods, specifically food and beverage companies in the produce and food processing space. As the National Food & Beverage Industry Leader for the Microsoft group at RSM, Christian advises clients on their digital transformation journey and how to utilize best-in-class technologies to help build resilient supply chains in an ever-changing environment.As a food and beverage industry leader, RSM delivers the power of being understood to our clients, colleagues and communities through world-class audit, tax and consulting services focused on middle market businesses. The clients we serve are the engine of global commerce and economic growth, and we are focused on developing leading professionals and services to meet their evolving needs in today’s ever-changing business environment.Further Reading/Listening:More about RSM: https://rsmus.com/foodandbeverage More About RSM's Digital Transformation Practice: https://rsmus.com/services/digital-transformation.html Join the RSM + Microsoft: Food and Beverage LinkedIn Group: https://www.linkedin.com/groups/14346076/Follow Christian on LinkedIn: https://www.linkedin.com/in/chwinzeler/ Listen to Christian’s episode on Digital Transformation: https://foodinstitute.com/podcast/digital-transformation-for-the-food-industry/
In this week's food industry news in 2 minutes, we note how major CPG companies are now catering to Ozempic users.
In this week's food industry news in 2 minutes, we examine America's pork oversupply issue.
It's been a rough four years for the modern grocery consumer - first, the pandemic shifted many consumer habits and subsequent inflation challenged their budgets. Alex Trott, director of insights with 84.51°, helps break down current pain points and opportunities that consumers are facing, including increased anxiety, stretched finances, and a need for omnichannel solutions.More about Alex Trott:As a Director of Insights, Alex Trott leads a team of insight managers and is responsible for ensuring CPG clients maximize the value of Kroger data and insights. She collaborates with 84.51°’s insights, consumer research, data science, and product teams to support clients’ and The Kroger Co.’s current needs and future strategic growth initiatives.Alex was promoted to her current role after serving 10 years with the company in a variety of roles. In her longest tenured role as Senior Client Lead, Kroger Merchandising, she created and led the multi-disciplinary, customer-focused strategy for the Natural Foods Department at Kroger. Under her guidance, she helped Kroger become a leader in the natural and organic space including the creation of the Natural Foods Summit – an innovation platform that promoted discussion about natural food trends and allowed emerging brands to showcase their products directly to Kroger. Alex began her career at 84.51°, previously dunnhumbyUSA, in the grad program as an Associate Client Lead in Communications & Media.A native Cincinnatian, Alex graduated from Miami University with Bachelor of Arts in Psychology and a minor in Entrepreneurship. She sits on the NextUp Cincinnati Regional leadership team and has tutored third grade math and reading at the Oyler School for 9 consecutive school years.More about 84.51°:84.51° is a retail data science, insights and media company. We help The Kroger Company, consumer packaged goods companies, agencies, publishers and affiliated partners create more personalized and valuable experiences for shoppers across the path to purchase. Powered by cutting edge science, we leverage 1st party retail data from nearly 1 of 2 U.S households and 2BN+ transactions to fuel a more customer-centric journey utilizing 84.51° Insights, 84.51° Loyalty Marketing and our retail media advertising solution, Kroger Precision Marketing.Follow 84.51° on LinkedIn: https://www.linkedin.com/company/84-51/ Visit 84.51°’s website: https://www.8451.com/ Sign up for Retail 360: https://lp.constantcontactpages.com/su/cIOL5ME/FIRetail360
In this week's food industry news in 2 minutes, we examine the innovations set to impact the restaurant industry in 2024.
In this week's food industry news in 2 minutes, we examine the budding recovery of retail real estate.
It appears plant-based products have hit a bit of a lull in the U.S., but what’s next for the sector on the whole? David Benzaquen of Mission: Plant and Moonshot Collaborative breaks down the demographics of plant-based eating, common health attributes consumers are looking for, and where the sector could be headed in the future.More about David Benzaquen:David Benzaquen is one of the world’s leading experts in the plant-based and alternative protein industries. He is the founder and CEO at Mission: Plant, a firm that helps to launch foreign plant-based businesses into the U.S. market through strategy consulting and outsourced general management. He is also the co-founder of Moonshot Collaborative, a consumer insights firm dedicated to the sector. David previously founded and sold a leading plant-based seafood company.Follow David Benzaquen on LinkedIn: https://www.linkedin.com/in/davidbenzaquen/ Learn more about Mission: Plant: https://www.linkedin.com/company/missionplant/ Learn more about Moonshot Collaborative: https://moonshotcollaborative.com/ Sign up for the Plant-Based Insider: https://lp.constantcontactpages.com/su/JNdPe1u
In this week's food industry news in 2 minutes, we examine the latest wage demands of retail workers.
In this week's food industry news in 2 minutes, we examine the current state of inflation.
With New Years’ resolutions in full swing for January, how are consumers adjusting their diets for a healthier lifestyle? Marie Molde, a registered dietitian with Datassential, joins The Food Institute Podcast to discuss consumers’ health goals, the rise of mushrooms, emerging health-focused restaurant concepts, and the impact of GLP-1 drugs on the food industry.More about Marie Molde:With a strong background in food and business - holding a combined MBA/RD from Dominican University - Marie brings Datassential a unique perspective and health-driven point of view. Restaurant chains and suppliers have relied on Marie’s expertise in food and consumer trends, and for years she has helped foodservice and retail operators excel in innovation. Marie was named a “rising star of produce” by Produce Business in 20222, is a foodservice ambassador for Produce for Better Health and has appeared on national TV programs on CBS and NBC for stories on the growth of plant-based eating. Marie has been quoted by major media companies including BuzzFeed, The Washington Post and The New York Times.More about Datassential:Datassential makes the food industry smarter, providing trend software, predictive analytics, and consumer insights that help manufacturers, food retailers, and chain restaurants innovate and sell more intelligently.Datassential was founded in 2001 by a few idealistic friends focused on the pursuit of a single mission — to help the food & beverage industry make simply smarter decisions.By embracing big data and AI, the team was able to build user-friendly software that empowers hundreds of leading food & beverage manufacturers, retailers and foodservice operators to more effectively develop, market and sell their products.See Food Institute membership options: https://foodinstitute.com/joinfi/ Purchase The Food Institute Report: https://foodinstitute.com/product/the-impact-of-weight-loss-drugs/ Learn more about Datassential: https://datassential.com/
In this week's food industry news in 2 minutes, we examine companies' evolving attitudes toward ESG initiatives.
In this week's food industry news in 2 minutes, we examine America's overconsumption of sugar.
The foodservice industry has had its fair share of twists and turns the past few years, but where is it headed in 2024? Lizzy Freier, Director, Menu Research & Insights at Technomic joins The Food Institute Podcast to talk restaurant traffic, international cuisines, LTOs and more.More about Lizzy Freier: Lizzy leads menu research at Technomic, tracking and analyzing both current and predictive trends. Although her focus is on commercial food, beverage and adult beverage trend- and data-tracking at independent, emerging and top chain restaurants, she has also analyzed noncommercial, convenience-store and global trends.Over her decade at Technomic, she has contributed to a plethora of content. She’s been interviewed by various media outlets, ranging from BBC News to The Wall Street Journal to Forbes. She has also established numerous products for Technomic, including the Emerging Eats newsletter, On the Menu Trends webinar and Food Flash infographics. Lizzy has presented at dozens of large industry events in the U.S. and abroad, including the National Restaurant Association Show; The Culinary Institute of America’s cuisine summits; RCA Conference; VIBE Conference; Winsight’s Restaurant Directions; Clean Label Conference; National Coffee Association Conference; and Technomic’s Foodservice and Adult Beverage Planning Program events.Learn more about Technomic: https://www.technomic.com/ More from the Food Institute featuring Lizzy Freier: https://foodinstitute.com/focus/is-america-ready-to-embrace-african-cuisine/
In this week's food industry news in 3 minutes, we update the attacks on vessels traversing the Red Sea, which have disrupted international commerce.
In this week's food industry news in 3 minutes, we examine soaring beef prices and how long they could continue.
The foodservice industry has changed drastically since the pandemic, but who would have thought collaboration would be the main sticking point from all that turmoil? IFMA President & CEO Phil Kafarakis discusses this and how his organization is going through a transformation to better serve its members under this new industry paradigm.More about Phil Kafarakis:Phil Kafarakis is a global food industry executive with more than 30 years of leadership experience in food manufacturing as well as managing non-profit organizations. Currently, Phil serves as President & CEO of the International Foodservice Manufacturers Association (IFMA), a U.S. trade group representing food manufacturing companies within the $1.3Trillion Food-Away-From-Home business segment. Prior to his IFMA appointment, Phil served as President of the Specialty Food Association (SFA) representing more than 4,000 small and emerging food entrepreneurs in the $160 Billion U.S. Specialty Food Industry and previously, as Chief Innovation & Member Advancement Officer at the National Restaurant Association (NRA), the leading business association for the $900 Billion restaurant industry.Phil’s food industry experience, beyond association leadership is rooted in his years of successfully leading and directly managing food businesses at McCormick & Co., Cargill, Jones Dairy Farm, and Kraft.Mr. Kafarakis was born in Athens, Greece and immigrated to the U.S. with his family as a child. He holds an International Executive MBA from the McDonough School of Business at Georgetown University and a BSBA from Northern Arizona University.More about IFMA:IFMA is an established trade association serving the food-away-from-home industry—delivering exceptional opportunities for its members to connect, learn, lead, and succeed. Founded in 1952, the International Foodservice Manufacturers Association (IFMA) empowers, nurtures, and connects an inclusive and diverse $1.3 trillion food-away-from-home ecosystem of manufacturers, distributors, operators, and others. By sharing insights, fostering best practices, and developing networking and educational opportunities through events, IFMA informs and instructs its members, and motivates change to improve both individual organizations and the foodservice industry at large.Please visit: https://www.ifmaworld.com/ Learn about IFMA’s Level Up 2027 Plan: https://www.ifmaworld.com/who-is-ifma/level-up-2027-a-path-forward-for-ifma/
In this week's food industry news in 3 minutes, we examine the latest jobs numbers released Tuesday.
In this week's food industry news in 2 minutes, we examine the latest retail data from Black Friday and Cyber Monday.
The latest Food Institute news podcast touches on TikTok's burgeoning e-commerce business.
In this week's food industry news in 3 minutes, we examine Starbucks' big plans for expansion and increased worker pay.
In this week's food industry news in 2 minutes, we examine the perfect storm of challenges awaiting retailers this holiday season.
What does it mean to be omnipresent in the food channel? Daily Harvest founder and CEO Rachel Drori explains how her company aims to meet consumers where they are via direct-to-consumer and retail channels, and how it supports regenerative agriculture across the U.S.More about Rachel Drori:Rachel Drori is taking care of food, so food can take care of you. As the Founder of Daily Harvest, Rachel and the company are on a mission to improve human and planetary health by making it convenient to eat more sustainably grown, organic fruits and vegetables daily.Since launching the business in 2015, more than 20 million pounds of sustainably grown fruits and vegetables have been delivered to consumers’ doorsteps while supporting farmers’ transition to regenerative and organic practices.Drori founded Daily Harvest with just 12 smoothies. The company, now valued at over $1 billion, offers over 100 options across nine different collections including smoothies, flatbreads, harvest bowls, grains and more. In 2023, the company built on its successful direct-to-consumer business with its launch into national retail. Daily Harvest is now found in the freezer section of more than 1,100 grocery stores across the country with more to come.Prior to Daily Harvest, Drori spent years honing her skills as a customer-centric marketing executive, leading teams at Gilt Groupe, American Express and Four Seasons Hotels and Resorts. She has been named one of Inc.’s “Female Founders 100.” Drori graduated from the University of Pennsylvania and earned an MBA from Columbia Business School. She lives in NYC with her husband and two sons.More about Daily Harvest:Daily Harvest is on a mission to make it really easy to eat more sustainably grown, organic fruits + vegetables every day. Why? Getting in 5 servings daily can help you live longer on a healthier planet. Our chef-crafted food is delicious, easy to prep, and built on the good stuff. From seed to plate, we’re committed to a better food system, one that prioritizes human and planetary health. We are transforming what we eat, what we grow, and how we grow it — one crop (and bite) at a time.Learn more at: https://www.daily-harvest.com/
The latest Food Institute news podcast touches on the return of the bird flu in America.
The Latin population in the U.S. is growing, and the influence of Latin cuisine is gaining prominence alongside it. How does this impact the U.S. food and food retail sectors as a whole? Aurora Grocery's Omar Jorge and City National Bank's Eric Viergutz help break down this dynamic and discuss the different cohorts who are gravitating towards Latin cuisine.More About Omar Jorge:Omar G. Jorge Peña is the CEO of Compare Foods in Charlotte and Chairman of Aurora Grocery Group, which operates thirty-seven supermarkets under the Compare Foods, Gala Foods, and GalaFresh Supermarkets banners throughout the East Coast of the United States.Founded in 1989 by the Peña family, Compare Foods is the largest ethnic supermarket chain on the East Coast, with stores from Massachusetts to North Carolina. Omar is a second-generation grocer, working in the family business beginning in his teenage years. In 2009, Omar relocated to Charlotte, North Carolina to manage the Compare Foods stores in the region. In 2012, together with his family, Omar led the creation and was named Chairman of a new entity, Aurora Grocery Group (AGG). Today, AGG manages 37 supermarkets under the Gala Foods, Compare Foods, and GalaFresh Supermarkets banners.Omar also serves as the primary owner and CEO of the Compare Foods supermarkets in Charlotte. There are currently seven Compare Foods supermarkets in Charlotte, with the eighth supermarket scheduled to open in 2023. Compare Foods employs more than 550 Charlotte residents. The stores are located in some of Charlotte’s most economically disadvantaged communities and provide much needed fresh meats, produce, and healthy food options to city neighborhoods that would otherwise be food deserts.Learn more about Aurora Grocery Group: https://auroragrocery.com/ Learn more about Gala Foods and GalaFresh Supermarkets: https://galasupermarkets.com/ Learn more about Compare Foods: https://www.shopcomparefoods.com/ More About Eric Viergutz:Eric Viergutz is a managing director with City National Bank’s Food & Beverage Group. Based in Atlanta, GA he supports food and beverage executives with a variety of financing solutions and industry intelligence. Working with City National’s team of experts, he provides the bank’s full range of financial solutions to food and beverage businesses nationwide.Mr. Viergutz has more than 10 years of financial services and business advisory experience and has also served in various corporate finance and strategy roles over his career. Prior to City National, he served as senior vice president for Truist Securities’ Food and Beverage Investment Banking team.Mr. Viergutz earned his bachelor’s degree in finance from the University of Florida and his MBA from the University of Chicago’s Booth School of Business. Active in the community, he spends time coaching youth basketball and volunteering with Youth About Business and United Way of Atlanta.About City National Bank:With $96 billion in assets, City National Bank provides banking, investment and trust services through 69 branches, including 21 full-service regional centers, in Southern California, the San Francisco Bay Area, Nevada, New York City, Nashville, Atlanta, Washington, D.C., and Miami. In addition, the company and its investment affiliates manage or administer $98 billion in client investment assets.City National is a subsidiary of Royal Bank of Canada (RBC), one of the world’s leading diversified financial services companies. RBC serves more than 17 million personal, business, public sector and institutional clients through offices in Canada, the United States and 27 other countries. For more information about City National, visit the company’s website at cnb.com.City National Bank does business in Miami and the state of Florida as CN Bank.
In this week's food industry news in 3 minutes, we examine Gen Z's current shopping habits ahead of the holidays.
In this week's food industry news in 3 minutes, we examine encouraging news on the jobs front.
This Episode is Sponsored By: City National BankConsumers have been hammered by the one-two punch of the pandemic and inflation, which is impacting what groceries they buy and where they purchase these items. RBC Capital Markets managing director Nik Modi discusses cost pressures for CPG makers, a consumer shift to the perimeter of the grocery store, and increasing credit issues among consumers.More About Nik Modi:Nik Modi is a Managing Director at RBC Capital Markets, where he has responsibility for coverage of Beverage, Household Personal Care, Packaged Food and Tobacco industries. The companies under Nik’s coverage total over $1 trillion in combined market value.Nik has consistently been ranked as one of the top analysts across the consumer space by Institutional Investor’s All Star Analyst Survey. He has also been top rated across various analyst polls, including The Wall Street Journal, Fortune and Forbes.About City National Bank:With $96 billion in assets, City National Bank provides banking, investment and trust services through 69 branches, including 21 full-service regional centers, in Southern California, the San Francisco Bay Area, Nevada, New York City, Nashville, Atlanta, Washington, D.C., and Miami. In addition, the company and its investment affiliates manage or administer $98 billion in client investment assets.City National is a subsidiary of Royal Bank of Canada (RBC), one of the world’s leading diversified financial services companies. RBC serves more than 17 million personal, business, public sector and institutional clients through offices in Canada, the United States and 27 other countries. For more information about City National, visit the company’s website at cnb.com.City National Bank does business in Miami and the state of Florida as CN Bank.
In this week's food industry news in 3 minutes, we examine the growing use of payment plans among grocery shoppers.
Food waste is already a global problem, and it could morph into an even larger issue as the world’s population grows. Flashfood founder and CEO Josh Domingues highlights how important collaboration is to fighting food waste, and how Flashfood aims to divert food from landfills.More About Flashfood:Flashfood is a technology company working to eliminate retail food waste by connecting consumers with discounted food nearing its best-by date. The digital marketplace is helping families across America access nutritious food at affordable prices, while reducing the volume of food retailers send to landfills. Flashfood is a remote-first company currently partnered with more than 2,000 stores across North America. For more information, please visit www.flashfood.com.More About Josh Domingues:Josh Domingues is the Founder & CEO of Flashfood, a mobile marketplace that connects surplus food from grocery stores directly to its community at great prices. Josh founded Flashfood in 2016 after reading about the environmental effects of food waste. Determined to make a difference, Josh often cites that if international food waste were a country, it would be the third leading cause of greenhouse gas (GHG) behind the U.S. and China. Flashfood doubles down on using food to do good, by rescuing food that would have otherwise been wasted to help feed those in need, or those unable to afford fresh and healthy food options. After earning a Bachelor of Commerce Cum Laude (Finance and Management Science) from Saint Mary’s University, Josh started his career as an investment advisor before becoming a management consultant and VP at a boutique firm that managed financial affairs for professional hockey players.
In this week's food industry news in 3 minutes, we examine the state of worker pay in America.
This Episode is Sponsored by: SRW AgencyIt starts with a simple question – what is an influencer? SRW Agency influencer marketing manager Jenna Ogle joined The Food Institute Podcast to discuss how the food and beverage industry can leverage influencer campaigns and how such campaigns fit into larger marketing programs.Learn More about SRW Agency:SRW is a full service agency built for natural, wellness and better-for-you brands. With offices in Chicago and Boulder, we’re always at-the-ready to make an impact for growing brands through digital media and classic good thinking. Our methods have launched and fueled companies like Simple Mills and Kite Hill, and continue to propel wellness world mainstays and newcomers, to boot. If you are interested in learning more about SRW’s complete services, visit our website at srw.agency or email jennaogle@srw.agency.Learn More about Jenna Ogle:Jenna Ogle leads the Influencer Relations team at SRW Agency. She and her team are responsible for the development and implementation of influencer strategies that drive awareness and brand recognition. Through these initiatives SRW is able to foster meaningful relationships between brands and digital content creators, resulting in impactful campaigns and collaborations.Download the “Influencer 101” document from SRW: https://foodinstitute.com/wp-content/uploads/2023/09/SRW-x-Food-Insititute-%E2%80%93-Influencer-101.pdf
In this week's food industry news in 3 minutes, we examine American consumers' apparent plans to limit holiday spending.
With younger generations seeking experiences and unique alcoholic beverages, what's going on in the wide world of wine? Foley Family Wines president Shawn Schiffer and City National Bank managing director Mike Dallape break down demographic trends for wine consumption, what wine varieties are growing, and how California estate wineries have contended with changing weather patterns.About Foley Family Wines:Established by Bill Foley in 1996, Foley Family Wines is a portfolio of highly acclaimed wines from some of the world’s greatest vineyards. Every brand in the company’s portfolio has a distinct style and legacy.Foley Family Wines owns the following properties in California: Ferrari-Carano (Geyserville), Foley Sonoma (Geyserville), Chalone Vineyard (Monterey), Foley Estates (Sta. Rita Hills), Lincourt Vineyards (Solvang), Merus (Napa Valley), Foley Johnson (Napa Valley), Kuleto (Napa Valley), Chalk Hill (Sonoma County), Sebastiani (Sonoma County), Lancaster Estate (Sonoma County), Firestone Vineyard (Santa Ynez Valley), Roth Estate Winery (Sonoma County), Banshee (Sonoma County). The company also owns Three Rivers Winery in Walla Walla, WA, Acrobat (Oregon), and The Four Graces in Dundee, OR. In New Zealand, the company owns Vavasour (Marlborough), Clifford Bay (Marlborough), Grove Mill (Marlborough), Dashwood (Marlborough), Martinborough Vineyard (Martinborough), Te Kairanga (Martinborough), and Mt. Difficulty (Bannockburn, Central Otago).Learn More about Foley Family Wines here: https://foleyfamilywines.com/about/About Shawn Schiffer:Shawn Schiffer joined Foley Family Wines as President in July of 2019. He has worked in the beverage alcohol industry for nearly three decades, leading supplier and wholesale teams at WX Brands, Wirtz Beverage, and Diageo among others. He holds degrees from Central Connecticut State University and the Gonzaga University School of Law, and served as an infantry officer in the United States Army. He lives in Napa, California.About Mike Dallape:Mike Dallape is a managing director with City National Bank’s Food & Beverage Group. Based in San Francisco, he supports industry executives with creative financial solutions and industry intelligence. He and his team provide a full range of comprehensive cash flow and asset-backed debt products to Food & Beverage businesses and consumer focused Financial Sponsors throughout the country. Mr. Dallape has more than 25 years of financial services experience. Prior to City National, he was a senior vice president with GE Capital’s Food & Beverage Group.About City National Bank:With $95.4 billion in assets, City National Bank provides banking, investment and trust services through 69 branches, including 21 full-service regional centers, in Southern California, the San Francisco Bay Area, Nevada, New York City, Nashville, Atlanta, Washington, D.C. and Miami. In addition, the company and its investment affiliates manage or administer $94.5 billion in client investment assets. City National is a subsidiary of Royal Bank of Canada (RBC), one of the world’s leading diversified financial services companies. RBC serves more than 17 million personal, business, public sector and institutional clients through offices in Canada, the United States and 27 other countries. For more information about City National, visit the company’s website at http://www.cnb.com/foodandbev. City National Bank does business in Miami and the state of Florida as CN Bank.City National Bank Member FDIC. City National Bank is a subsidiary of Royal Bank of Canada.©2023 City National Bank. All Rights Reserved. cnb.com
In this week's food industry news in 3 minutes, we examine the prospects for TikTok Shop in America.
In this week's food industry news in 3 minutes, we examine the current state of the labor market, the growing popularity of the non-alcoholic, RTD beverage category, and more.
Everyone in the food industry wants to crack the code on Gen Z, but what are the reasons behind the generation's food purchases? Alpha-Diver CEO and founder Hunter Thurman joined The Food Institute Podcast to discuss some surprising findings from the Gen Z edition of the Snack 50 report and some of the psychological components that pushes Gen Z towards certain products and brands.More About Alpha-Diver:Alpha-Diver is the market research firm that applies neuroscience to more deeply understand marketplace behavior. The firm’s neuroscientists and strategists work with leading brands, retailers and the Wall Street analyst community to explain, measure, and predict consumer behavior. Clients include: McDonald’s, Coca-Cola, and Kellanova, among dozens more. To learn more, visit: www.alpha-diver.com. More About Hunter Thurman:In 2011, Hunter Thurman started Alpha-Diver with the vision of applying behavioral science to more deeply understand marketplace behavior. He gathered leading minds in the worlds of neuroscience & psychology, and quickly discovered the wealth of insight that was sitting untapped within academia. He and his team built the framework of durable, predictable human truths – specifically, the 4 drivers, and 5 barriers that underlie behavior. The A-D team works with the world’s leading brands, and the Wall Street analyst community, to continually explain, measure, and predict consumer behavior.Sign up for upcoming webinar: https://www.bigmarker.com/the-food-institute/Generative-AI-What-Do-Food-Beverage-Companies-Need-to-Know/ Lear more about the Snack 50: https://foodinstitute.com/focus/the-snack-50-psychological-ranking/ Learn more about the Snack 50 (Gen Z Edition): https://foodinstitute.com/focus/snack-50-the-surprising-whys-behind-gen-zs-snack-decisions/
In this week's food industry news in 3 minutes, we examine the current state of labor unrest in America.
This Episode is Sponsored By: City National Bank
What drives consumers in the frozen food sector? According to Red’s All Natural founder Mike Adair, they want both convenience and better-for-you attributes. City National Bank managing director Jennifer Braasch also shares how the frozen food sector has grown despite the pandemic and inflationary pressures.
About Michael Adair: Mike Adair is the Founder / CEO of Red’s All Natural, a clean label frozen food brand. Mike started Red’s fourteen years ago based on his wife’s famous Taco Tuesday dinners and named the company after their beloved dog, Red. Today, Red’s is one of the largest natural / organic frozen-food brands in the country. They make delicious, clean-label, and convenient burritos / breakfast sandwiches and other fun items. Mike started the company while earning his MBA from the Tuck School of Business at Dartmouth.
Prior to Red’s, Mike had a six-year career in finance at Pioneer Investments in Boston after attending Boston College and moving to New York City and finally Seattle.
Outside of work, Mike spends his time hiking, fishing, playing cornhole, and obsessing over his lawn. This is all in between racing kids to sports activities all over Tennessee. Mike lives in Nashville, Tennessee, with his wife, Paige, and three kids, Finley (14), Samantha (13), and Hunter (10).
About Jennifer Braasch: Jennifer Pricco Braasch is a Managing Director with City National Bank’s Food & Beverage Group. Based in Milwaukee, Wisconsin, she supports food and beverage industry executives with creative financing solutions and industry intelligence. Working with City National’s team of experts, she provides the bank’s full range of financial solutions to food and beverage businesses nationwide. Ms. Braasch has over 20 years of financial services experience. Prior to joining City National, she served four years as a senior relationship manager for Wells Fargo’s Food & Agribusiness group, and spent 15 years with GE Capital’s Corporate Finance and Antares Capital groups in Chicago, including four years as part of the Food & Beverage team. Ms. Braasch earned her bachelor’s degree from the University of Wisconsin and her master’s in business administration from the Kellogg School of Management at Northwestern University.
In addition to her company responsibilities, Ms. Braasch has been an active volunteer for several community organizations, including the Hunger Task Force, where she serves as a member of the Executive Council; the Tosa Community Food Pantry, where she serves as Vice President of the Board; and the Lakeview Food Pantry, where she volunteered weekly for seven years. She resides in the city of Wauwatosa with her husband and their two children.
About City National Bank: With $95.4 billion in assets, City National Bank provides banking, investment, and trust services through 69 branches, including 21 full-service regional centers, in Southern California, the San Francisco Bay Area, Nevada, New York City, Nashville, Atlanta, Washington, D.C., and Miami*. In addition, the company and its investment affiliates manage or administer $94.5 billion in client investment assets. City National is a subsidiary of Royal Bank of Canada (RBC), one of the world’s leading diversified financial services companies. RBC serves more than 17 million personal, business, public sector, and institutional clients through offices in Canada, the United States, and 27 other countries. For more information about City National, visit the company’s website at http://www.cnb.com/foodandbev.
*City National Bank does business in Miami and the state of Florida as CN Bank.
City National Bank Member FDIC. City National Bank is a subsidiary of Royal Bank of Canada.
©2023 City National Bank. All Rights Reserved. cnb.com
In this week's food industry news in 3 minutes, we examine "Christmas creep" starting earlier than ever, and the latest in food-tech innovation.
What's plant-based, gluten-free, and of South African origin? Turns out, chakalaka is just that, but what is this product? Chakalaka Brands founder Leeto Tlou joined The Food Institute Podcast to explain his pivot from the finance world to the food industry, the South African cuisine's history, and how its flavors could be perfect for the American palate.
More about Leeto Tlou: Leeto Tlou is the Founder & CEO of Chakalaka Brands. He learned about Chakalaka while visiting South Africa and wanted to introduce the dish to American audiences. He was amazed by the taste of the dish and the fact that it aligned with his family’s history and culture.
He is passionate about sharing the vibrant flavors and cultures of the world through food, and believes that food has the power to connect people and awaken their senses. Chakalaka's products are designed to enliven the palate and inspire people to explore cuisines from different cultures and regions.
Prior to starting Chakalaka Brands, Leeto had a successful career in financial services, where he gained valuable experience in business development, marketing and leadership.
More about Chakalaka Brands: Our mission is to awaken and enliven your senses, through experiencing the vibrant flavors of the world and our cultures. We celebrate fully living life. Mixed with happiness. Chakalaka is a vibrant and spicy bean dish that is traditionally served at South African barbecues or braai. A heritage blend of beans, vegetables and hints of curry and peppers, Chakalaka makes it possible to taste the flavor of life fully. Chakalaka’s products enliven the palate and awaken the senses to bring us together through global cuisine. Prepare and share with your friends & family!
Learn more about Chakalaka Brands: https://chakalakabrands.com/
Sign up for the Plant-Based Insider: https://lp.constantcontactpages.com/su/JNdPe1u
In this week's food industry news in 3 minutes, we examine Aldi's big acquisition and more.
How can a dairy operation balance the ESG demands of consumers while still creating delicious cheeses and ice cream? Tillamook County Creamery Association executive vice president of stewardship Paul Snyder joined The Food Institute Podcast to discuss the brand’s sustainability goals, its Oregon-based history, and the company’s expansion to the U.S. East Coast.
More About Tillamook County Creamery Association: The Tillamook Way is a way of life—the way our farmer-owners have done things since 1909. We cared for our farmer-owners, who cared for the land, which sustained healthier cows, which provided better milk. And better milk made better dairy products. It’s a simple recipe that we’ve followed for over a century and it has never failed.
More About Paul Snyder: Paul Snyder joined the Tillamook County Creamery Association (TCCA) in 2019, as Executive Vice President of Stewardship. In this role, Paul leads several functions including corporate responsibility, sustainability, community engagement, corporate communications, government affairs, farm services, and co-op member relations.
Before joining TCCA, Paul served as Global Vice President – Corporate Responsibility at InterContinental Hotels Group (IHG), based in Atlanta, Georgia. In that role, Paul co-led IHG’s global corporate responsibility function and directly oversaw sustainability strategy and execution for the company’s nearly 5,200 hotels worldwide. Additionally, he directed the company’s Americas Public Affairs activities, its U.S. based Foundation and several community-based and diversity-focused initiatives. He also held various other leadership positions during his time at IHG in development, operations, marketing, and brand management. Prior to joining IHG, Paul worked at Marriott International in the company’s Brand Management, Development and IT departments. He started his career in the hospitality industry with Winegardner & Hammons, Inc. as a line level employee at a Holiday Inn hotel and was promoted into managerial positions in both the Food & Beverage and Rooms departments.
In addition to his role at TCCA, Paul currently serves on the board of directors for Newtrient, an organization that partners with dairy farmers, technology providers and other stakeholders to help them make informed decisions regarding manure management opportunities and challenges. Additionally, he serves on the Advisory Committee of Oregon’s Greenhouse Gas Emissions Program 2021 Rulemaking — a new Climate Protection Program to limit greenhouse gas emissions from some of the most significant sources in Oregon. Prior to relocating to Oregon to join TCCA, Paul was a committed community leader in Atlanta, having served on the Boards of the Georgia Center for Non-Profits, the Atlanta Symphony Orchestra, the Atlanta Opera and the Metro Atlanta Chapter of the American Red Cross. He also led the Marketing efforts for the Atlanta chapter of Conscious Capitalism.
Paul earned a Bachelor of Arts degree in English Literature at Lawrence University and an MBA at Cornell University’s Johnson Graduate School of Management.
Learn more about Tillamook: https://www.tillamook.com/
Learn more about the company’s sustainability goals: https://www.tillamook.com/stewardship
Sign up for Food Institute’s free newsletters here: https://foodinstitute.com/newsletters
In this week's food industry news in 3 minutes, we update the numerous strikes impacting the F&B industry.
Seafood consumption is on the rise in the U.S., but changing conditions in the oceans are impacting where we source our fish. Atlantic Sapphire marketing director Max Francia joined The Food Institute Podcast to discuss the company’s Bluehouse Salmon brand, which sources land-farmed fish from Florida. In detail, Francia explains how the fishery facility works, in what channels the company sells its products, and the sustainability initiatives at play in their production process.
More About Max Francia: Max Francia, an MBA from the MIT Sloan School of Management, is Atlantic Sapphire’s Marketing Director. Max has extensive experience in consumer packaged goods having worked globally at Procter & Gamble and Spectrum Brands. Recently, Max is applying his passion and knowledge of consumer insights, brand management and strategy to the food sector, where he spearheads Bluehouse Salmon’s brand development.
More About Bluehouse Salmon: Bluehouse Salmon raises healthy, happy fish in a way that’s good for the fish, for you, and for the planet we all share. Raising fish on land in Florida means no antibiotics, no hormones or GMOs, no microplastics, which are just some of the ways Bluehouse Salmon is innovating a healthier seafood experience.
Learn More about Bluehouse Salmon here: https://bluehousesalmon.com
In this week's food industry news in 3 minutes, we examine concerns about seafood production.
Exploring the Future of AeroFarms Following a string of bankruptcies and operational interruptions, the vertical farming industry seems in flux. AeroFarms CMO and co-founder Marc Oshima joined The Food Institute Podcast to discuss the company’s future following its Chapter 11 bankruptcy filing, plus future for prospects for the controlled environment agriculture (CEA) industry as a whole going forward.
More About Marc Oshima: Marc is an incredibly passionate champion to improve our food system around the world, co-founding AeroFarms with the deep desire to make nutritious, delicious produce more accessible to communities. AeroFarms is a mission-driven company and certified B-Corporation, leading the way for indoor vertical farming and transforming agriculture. AeroFarms has been recognized by Fast Company for their World’s Most Innovative Companies in Food and Brands that Matter, recognizing companies that authentically lead with their mission, and by Time for Best Inventions in Food.
More About AeroFarms: We are on a bold mission to grow the best plants possible for the betterment of humanity. Since 2004, we have been transforming agriculture with people and planet in mind. As a Certified B Corporation, we use the latest breakthroughs in indoor vertical farming, artificial intelligence and plant biology to fix our broken food system and improve the way fresh produce is grown and distributed locally and globally. We have built a proprietary agriculture platform to grow a wide array of products, delivering superior flavor, better quality and improved nutrition with the most sophisticated levels of traceability and food safety in our industry.
Learn more about AeroFarms here: https://www.aerofarms.com/
See our webinar with Marc: https://www.bigmarker.com/the-food-institute/Is-the-Future-of-Farming-Inside/
Learn more about Latam Food Week 2023: https://foodinstitutelatam.com/
In this week's food industry news in 3 minutes, we examine Gen Z and millennials' love of packaged beverages and more.
In this week's food industry news in 3 minutes, we examine the "hot honey" craze in America.
Can direct-to-consumer brands succeed in the food industry? Dr. James Richardson, owner of Premium Growth Solutions and author of Ramping Your Brand, returns to The Food Institute Podcast to talk through the challenges facing most food brands in the DTC space, and how an omnichannel approach may be the best way to ensure your food brand can grow successfully.
More About Dr. James Richardson: Dr. Richardson is the founder of Premium Growth Solutions, a strategic planning consultancy for early-stage consumer-packaged-goods brands. As a professionally trained cultural anthropologist turned business strategist, he has helped more than 75 CPG brands with their strategic planning, including brands owned by Coca-Cola Venturing and Emerging Brands, The Hershey Company, General Mills, Kraft Foods, Conagra Brands, and Frito-Lay as well as emerging brands such as Once Upon a Farm, Mother Kombucha, Bobby Sue’s Nuts, Rebel Creamery, Zaca recovery, and others. He also hosts his own podcast—Startup Confidential. His thoughts appear regularly in industry publications such as Foodnavigator.
To learn more about Dr. Richardson and his book, Ramping Your Brand, please visit: www.rampingyourbrand.com
What were the biggest trends at the 2023 Summer Fancy Food Show? Tanner Food Group president, Specialty Food Association alum, and food industry veteran Ron Tanner joined The Food Institute Podcast to reflect upon the show’s biggest winners, emerging trends, and what it takes to have staying power in the food industry. Additionally, he shares how important events like the Summer Fancy Food show have become in a post-pandemic world.
More About Ron Tanner: Ron Tanner is president of Tanner Food Group, a specialty food consultancy focused on international trade, industry preparedness and regulatory activities.
Ron is a former executive team member of the Specialty Food Association, the leading trade association for the $170 billion specialty food industry. His last role after a 33-year career with the trade group was Vice President, Education, Content and Advocacy. Ron worked for the SFA and its 3,900+ members from 1987 – 2020, helping them understand and succeed in the specialty food business. His responsibilities included education, content, marketing, public relations, industry relations, awards, government relations and philanthropy.
Ron is a frequent speaker on the U.S. specialty food market and food trends and has presented at key national and international industry conferences and events, including FoodEx Japan, Anuga, CIBUS, the Fancy Food Shows, the National Grocers Association Show, the American Cheese Society Conference and more. Ron holds a Master of Science degree in Journalism from Columbia University and a Bachelor of Science degree in English and Communications Studies from Oberlin College.
Check Out Food Institute's Coverage of SFFS: Day One Livestream Replay: https://www.youtube.com/watch?v=zabRDi14e7Y
Day Two Livestream Replay: https://www.youtube.com/watch?v=pXSGxwPpeds
Day Three Livestream Replay: https://www.youtube.com/watch?v=qSu09gzmoU0
Top Trends at the Summer Fancy Food Show: https://foodinstitute.com/beverage/top-trends-at-the-fancy-food-show/
In this week's food industry news in 3 minutes, we examine strange times for the dairy industry.
In this week's food industry news in 3 minutes, we examine how sizzling summer weather could impact crops and the supply chain.
In this week's food industry news in 3 minutes, we examine the potential impact of AI on the labor market.
In this week's food industry news in 3 minutes, we examine dollar stores' ever-expanding customer base.
Innovation isn’t accidental; companies that successfully innovate are rigorous and disciplined. SnackFutures Mondelez insights lead Barbara Schandl joined The Food Institute Podcast to discuss food innovation strategies in 2023 and shared her viewpoints on uncovering team members’ hidden skills and how curiosity is key for food industry success.
More About Barbara Shandl: Barbara Schandl is a highly experienced Consumer & Shopper Insights professional, also calling herself a “Curiosity Champion”. Barbara has more than 25 years of experience in Mondelez and formerly Kraft Foods, across a variety of Global, Regional and Local Insight roles. From a geographic perspective her deep expertise lies within Emerging Markets, the start of developing an agile mindset more than 10 years ago. Prior to her current position as Insights Lead SnackFutures Ventures, her experience has stretched across Consumer & Shopper Insights, Brand Marketing, Strategy and Innovation. During her time with the business she has worked closely with most of the business units around the world, and has worked and lived in Austria and Switzerland, travelled the globe and currently based in Zurich. In her current role at SnackFutures Ventures, Barbara is excited to make a real impact of the future of Mondelez. She is truly passionate about what she is doing and drives her agenda with great spirit and positive energy!
More About SnackFutures: SnackFutures is Mondelēz International's innovation and venture hub. We push the boundaries of what's possible in snacking by growing and supporting well-being innovation around the world. Learn more by visiting: https://www.snackfutures.com/.
In this week's food industry news in 3 minutes, we examine the latest in alcohol trends, and more.
Food price inflation has been a constant thorn over the past few years, but are we about to turn the corner toward greener pastures? Wells Fargo Chief Agricultural Economist Dr. Michael Swanson returned to The Food Institute Podcast to discuss emerging trends in food inflation and the changing dynamics between eating at home and eating out. We also discuss agricultural impacts stemming from both drought and increased rainfall in different parts of the country.
More About Dr. Michael J. Swanson: Michael Swanson is an agricultural economist and consultant for Wells Fargo, the largest commercial agricultural lender in the U.S. since 1997. Based in Minneapolis, his responsibilities include analyzing the impact of energy on agriculture and strategic analysis for key agricultural commodities and livestock sectors. His focus includes the systems analysis of consumer food demand and its linkage to agribusiness. Additionally, he helps develop credit and risk strategies for Wells Fargo’s customers and performs macroeconomic and international analysis on agricultural production and agribusiness.
Michael joined Wells Fargo in 2000 as a senior economist. He received his undergraduate degrees in Business Administration and Economics from the University of St. Thomas in St. Paul, MN. He received his Master’s and Ph.D. degrees in Applied Economics from the University of Minnesota.
Prior to working at Wells Fargo, he worked for four years at Land O’ Lakes, a large national dairy cooperative based in Minnesota. Before working in the dairy processing business, Michael lived in South America for four years working for Cargill. His first position was with the Burlington Northern Santa Fe railroad as transportation systems analyst.
More About Wells Fargo: Wells Fargo has been the nation’s leading agricultural lender among commercial banks for 25 consecutive years, according to Top 100 Farm Lenders (FDIC – 4Q 2020). Wells brings farm-to-fork expertise to our clients in the agribusiness, food, beverage, and hospitality industries with bankers who are passionate and knowledgeable about the industries, provide strategic products designed to mitigate industry-specific risk, and provide a full suite of services for businesses of all sizes.
To learn more about Wells Fargo, please visit: https://www.wellsfargo.com/com/industry/food-and-agribusiness/
More with Dr. Swanson: https://foodinstitute.com/podcast/current-state-us-agriculture/
In this week's food industry news in 3 minutes, we examine the recent drop in global food prices.
While ubiquitous in Europe, the Nespresso brand has worked hard to make inroads in the U.S. market. How does the direct-to-consumer coffee company view the modern consumer, and how does it plan to continue its growth in the years to come? Nespresso vice president of marketing Jessica Padula joined The Food Institute Podcast to discuss the company’s history, its unique place in the coffee vertical, how it views loyalty, and how omnichannel offerings are key to its success.More About Jessica Padula:Jessica joined Nespresso USA in 2016 as Manager, Social Media. When she joined, she brought a unique combination of luxury, CPG, and food & beverage experience, having worked on brands such as Swarovski, Horizon Organic, Pantene, COVERGIRL, and Downy. During her tenure at Nespresso, Jessica led a variety of meaningful brand moments and campaigns, including the launch of Cafecito de Cuba, the George Clooney Puerto Rico recovery campaign, and the U.S. Vertuo “What Coffee is Meant to Be” strategy. In 2018, Jessica was promoted to the role of Director of Brand Communication overseeing Integrated Marketing, Paid Media, PR & Corporate Communications, Experiential Marketing, Social & Influencer Marketing. In this role, Jessica helped connect the global Nespresso brand strategy with our local US insights and consumer needs, specifically steering the localization of our brand purpose through the launch of Festive for Good and The Things We Hold platform. She has long been a champion of creative efficiency, implementing tools such as the Opal CMS, the Comms Hub, and the US Content Suite in 2021. Jessica has a proven track record of delivering results-oriented marketing and communications plans that build lasting, emotional bonds with consumers. More About Nespresso:Nestlé Nespresso SA is the pioneer and reference for highest-quality portioned coffee. The company works with more than 140,000 farmers in 18 countries through its AAA Sustainable Quality™ Program to embed sustainability practices on farms and the surrounding landscapes. Launched in 2003 in collaboration with the NGO Rainforest Alliance, the program helps to improve the yield and quality of harvests, ensuring a sustainable supply of high-quality coffee and improving livelihoods of farmers and their communities.In 2022, Nespresso achieved B Corp™ certification - joining an international movement of 6,500 purpose-led businesses that meet B Corp's high standards of social and environmental responsibility and transparency.Headquartered in Vevey, Switzerland, Nespresso operates in 74 countries and has over 13'000 employees. In 2022, it operated a global retail network of 791 boutiques. For more information, visit the Nespresso corporate website: http://www.nestle-nespresso.com.View Nespresso’s New Vertuo Line of Coffee Machines: https://www.nespresso.com/us/en/vertuo-coffee-machinesLearn More About Nespresso’s Mental Health Partnership: https://www.prnewswire.com/news-releases/nespresso-partners-with-project-healthy-minds-to-help-destigmatize-mental-health-and-encourage-expanded-access-to-care-301812566.html
In this week's food industry news in 3 minutes, we examine why, exactly, grocery prices continue to rise.
The reasons people eat a specific product can vary even in a single day. That begs the question – what are consumers looking for in their food products throughout a day, a week, and a year? Kerry’s Soumya Nair and Shannon Coco join The Food Institute Podcast to share Kerry’s research on the fluid dynamics of consumer eating.More About Soumya Nair:Soumya is the Global Consumer Research and Insights Director at Kerry, leading the insights center of excellence. Soumya is deeply passionate about uncovering unmet consumer needs and untapped opportunities that drive actionable business outcomes. Soumya started her journey in insight generation at Kantar, where she focused on consumer storytelling, product-entry strategies and consumer psychology. She has spent over 15 years in the industry conducting immersive ethnography, consumer segmentation and product optimization research for the food, beverage and luxury goods industry. Soumya is currently focused on driving insights rigor, harvesting cross region frameworks, establishing consistencies and structures, and developing upcoming talent in Insights at Kerry.More About Shannon Coco:Shannon is the Strategic Marketing Director of Food North America at Kerry. In her role, she drives business growth by developing insight-led strategies for technology innovation, new product creation and commercial activation through best-in-class integrated marketing activities. Shannon’s professional passion is rooted in her drive to understand consumer behavior, create market opportunities and nurture a high-performing team. Prior to Kerry, Shannon held roles in the higher education industry, where she honed her skills as a collaborative leader and became an advocate for workplace equality. She holds a Bachelor of Arts Degree in Anthropology and Music from Wheaton College, a Master of Science Degree in Marketing Practice from University College Dublin’s Smurfit School of Business, and an Executive Education Diploma in Strategic Growth for the Food Industry also from UCD Smurfit.Thanks to Our Sponsor: KerryKerry is the world’s leading taste and nutrition partner for the food, beverage and pharmaceutical markets. We innovate with our customers to create great-tasting products that feature improved nutrition and functionality while fostering a better impact on the planet. Our leading consumer insights, global RD&A team of 1,100+ food scientists, and extensive global footprint, enable us to solve our customers’ complex challenges using differentiated solutions. At Kerry, we are driven to be our customers’ most valued partner, creating a world of sustainable nutrition, and will reach over 2 billion consumers with sustainable nutrition solutions by 2030. For more information, visit www.kerry.com.Learn more about Kerry's research into Consumer Need States here: https://explore.kerry.com/consumer-motivations-2022?&utm_medium=email&utm_source=food-institute&utm_campaign=22na-consumer-motivations-campaign&utm_term=&businesscategorysource=taste-and-nutrition&utm_content=food-institute-podcast&leadsource=promotional-email&campaignsource=food-institute-email-22na-consumer-motivations-campaign-05-23--22na-7541-cm132
In this week's food industry news in 3 minutes, we examine what the buy now, pay later boom could mean for the future of food retail.
In this week's food industry news in 3 minutes, we examine the significant dip in U.S. consumer sentiment.
In this week's food industry news in 3 minutes, we examine the effects of expired pandemic aid on consumers.
Beyond the Pump: A C-Store Deep DiveThis Episode is Sponsored By: LazardConvenience stores often get a bad rap for lackluster foodservice options, but the category has expanded to include better foodservice options in the past few years. Circana SVP of Retail Client Solutions Scott Love joined The Food Institute Podcast to explore how C-stores are utilizing data more than ever before, and how the industry is adapting to changing consumer habits amid inflationary pressures.More About Scott Love:Scott has worked at IRI/Circana for more than a decade and has more than two decades of experience in the consumer-packaged goods (CPG) industry. As senior vice president of IRI's Retail Client Solutions division, Scott oversees client service, client insights and supply chain teams for Albertsons. In the past, he has led teams in operations, client service, implementation, supply chain and client insights.To learn more about Circana, please visit: https://twitter.com/LazardThanks to Our Sponsor: LazardLazard, one of the world's preeminent financial advisory and asset management firms, operates from 41 cities across 26 countries in North America, Europe, Asia, Australia, Central and South America. With origins dating to 1848, the firm provides advice on mergers and acquisitions, strategic matters, restructuring and capital structure, capital raising and corporate finance, as well as asset management services to corporations, partnerships, institutions, governments and individuals. Lazard’s Private Market Advisory Group provides customized advice on mergers and acquisitions, debt and equity recapitalizations, and financial restructurings to mid-sized companies across a broad range of industries. Our Consumer, Food & Retail Group has played key advisory roles in some of the most important, complex, and industry-defining transactions. For more information, please visit www.lazard.com. Follow Lazard on Twitter: https://twitter.com/Lazard.
Nearly one in ten Americans has a food allergy, but even more are affected as a family member deals with a food sensitivity. Allergenis CEO Jim Garner joins The Food Institute Podcast to discuss the reality of living with a food allergy, the current testing methods available on the market, and how the Allergenis assay provides a higher level of accuracy by utilizing artificial intelligence and machine learning.More About Jim Garner:Jim has more than 33 years leadership experience providing products and services to help families and doctors better diagnose and manage health conditions. Expertise in developing and commercializing products and services for life sciences commercializing, distributing, and licensing more than 40 diagnostic products and services. Central in four mergers & acquisitions and raising $100M in venture capital and private equity funding. Jim was the Chief Business Officer of Integrated Diagnostics, a diagnostics company developing technology for early detection, prediction and prevention of disease. Prior to that he was Senior Vice President of Global Sales and Senior Director of Corporate Development for UnitedHealth Group, Director of Marketing & Corporate Development at Elan Diagnostics and Sales Manager at DIANON Systems.Jim received the Meritorious Service Medal among other honors while serving as Captain in the United States Army where he was Air-Cavalry Troop Commander, Aviation Task Force Operations Officer, and Helicopter Attack Pilot, among other roles and distinctions.Jim lives in Florida with his family where he enjoys surfing, golfing, and tennis with his wife and two sons.More About Allergenis:Allergenis provides the next generation of food allergy testing, using cutting-edge systems biology and data analytics to accurately determine allergic status, tolerance levels, and risk of severe reactions for a more informed quality of life when living with a diagnosis of food allergy. The company has access to the largest repository of confirmed oral food challenge cases in the world and is paired with a proprietary technology offering up to 190 times the resolution available in existing diagnostics. The Allergenis platform offers the only food allergy diagnostic currently able to predict tolerance levels, form, and reaction types. Allergenis was founded via a collaboration with Hugh A, Sampson, M.D., Icahn School of Medicine at Mount Sinai. Allergenis owns and operates a CLIA-certified laboratory in Hatfield, Pennsylvania. For more information, visit allergenis.com, LinkedIn, Twitter, Facebook, and Instagram. You can also view the company’s Start Engine campaign here: www.startengine.com/offering/allergenisContact:AllergenisJim GarnerEmail: Jim.garner@allergenis.comPhone: 1.401.965.2499
In this week's food industry news in 3 minutes, we examine a new report on dissatisfied U.S. workers.
How do you measure the financial efficiency of a fan-driven food business? Dr. James Richardson, owner of Premium Growth Solutions and author of Ramping Your Brand, joins The Food Institute Podcast to define these types of businesses and how they can succeed. Dr. Richardson pulls on historical and recent examples of these types of businesses, and what common threads contribute to their success.More About Dr. James Richardson:Dr. Richardson is the founder of Premium Growth Solutions, a strategic planning consultancy for early-stage consumer packaged goods brands. As a professionally trained cultural anthropologist turned business strategist, he has helped nearly 100 CPG brands with their strategic planning, including brands owned by Coca-Cola Venturing and Emerging Brands, The Hershey Company, General Mills, and Frito-Lay, as well as other emerging brands such as Once Upon a Farm, Dr. Squatch Soap, Proven skincare, Rebel creamery, and June Shine kombucha.James is the author of “Ramping Your Brand: How to Ride the Killer CPG Growth Curve,” an award-winning, best-selling business book on Amazon. He also hosts his podcast—Startup Confidential. Premium Growth Services Website: https://www.premiumgrowthsolutions.com/Services: https://www.premiumgrowthsolutions.com/services/LinkedIn: https://www.linkedin.com/in/premiumgrowthsolutions/#Riding the Ramp Book: https://www.amazon.com/Ramping-Your-Brand-Killer-Growth/dp/1733444637
In this week's food industry news in 3 minutes, we examine Walmart's recent layoffs, and the slump in U.S. manufacturing activity.
In this week's food industry news in 3 minutes, we examine the uptick in recent consumer confidence.
In this week's food industry news in 3 minutes, we examine a new strategy in labor organizing.
In this week's food industry news in 3 minutes, we examine Asian comfort-food innovations, and look at the growing trend of online "rage reviews."
How did a small sub shop from Point Pleasant, New Jersey, grow into a 2,400-store operation across 50 states? Jersey Mike’s Franchise Systems Inc. senior vice president Caroline Jones shares the company’s evolution after deciding to franchise the concept in 1987. Additionally, Jones shares stories of growing up in the business, and how the company’s philanthropic efforts help to endear franchise locations to each community they serve. More About Caroline Jones:Caroline Jones, Senior Vice President, Jersey Mike’s Franchise Systems, Inc., has worked in nearly every aspect of the Jersey Mike’s business. At age 35, she already has 21 years with the company, having the distinction of starting her career at the original Point Beach (N.J.) restaurant at age 14.Caroline joined Jersey Mike’s full-time after college and has been an important part of the Jersey Mike’s team through its ongoing expansion to more than 2,000 locations nationwide. Jersey Mike’s was named fastest-growing fast-food chain in America by QSR magazine in 2022 and ranked #3 on Entrepreneur’s 2023 Franchise 500.She has brought her creativity and leadership to a number of initiatives, including:•Spearheading grand opening marketing strategies for new locations across the country.•Facilitating Jersey Mike’s charitable giving.•Building a standardized platform for the company’s annual Month of Giving campaign in March. The centerpiece is Day of Giving, when Jersey Mike’s franchisees donate 100 percent of sales to their local charity partner. Since 2011, Jersey Mike’s has raised more than $67 million.•Leading the systemwide redesign of locations nationwide, creating a store design that promotes flawless operational execution and reflects Jersey Mike’s culture, honoring its 67-year history and modern spirit.Caroline’s unique perspective on the marketplace and the company also comes from having had the extraordinary opportunity to shadow Jersey Mike’s founder — and her father — Peter Cancro, in leadership meetings, town halls, and other events, as they connected with potential and current franchisees, customers and local community leaders.More About Jersey Mike’s:Jersey Mike’s Subs, with nearly 2,500 locations nationwide, serves authentic fresh sliced/fresh grilled subs on in-store freshly baked bread — the same recipe it started with in 1956. Passion for giving in Jersey Mike’s local communities is reflected in its mission statement “Giving…making a difference in someone’s life.” For more information, please visit www.jerseymikes.com or follow us on Facebook (www.facebook.com/jerseymikes), Instagram (www.instagram.com/jerseymikes), and Twitter (www.twitter.com/jerseymikes.com).For more information of Jersey Mike’s Month of Giving, please visit: https://www.jerseymikes.com/mog
In this week's food industry news in 3 minutes, we examine Kroger's eye-opening investment in staffing.
This Episode is Sponsored By: HUB InternationalCyber threats are a growing issue for the food industry, but what can food companies do to keep their data safe and operations intact? More importantly, how should you react after a cyber-intrusion takes place? Arete Incident Response’s DJ Schalk discusses common threat vectors and explores ransom negotiations, while HUB International’s Sommer Chanady and Brian Schnese discuss how insurance can protect your business and best practices to help prevent an intrusion in the first place.More About Sommer Chanady:Sommer has been creating exceptional risk management and insurance solutions within the food and beverage industry for over 17 years. She originally worked on the carrier side at Liberty Mutual for five years and joined HUB International 13 years ago. She has traveled to over 30 countries for culinary experiences and is very passionate about the food industry. Her unrelenting advocacy and expertise in this highly specialized space allows clients to feel as if she is part of their in-house risk management team.Connect with Sommer on LinkedIn: https://www.linkedin.com/in/sommer-chanady-6326b3126/More About Brian Schnese:Brian J. Schnese is a Senior Risk Consultant with HUB International’s Risk Services Division and Assistant Vice President of the Division’s Organizational Resilience consulting team. Brian is a former FBI Special Agent and has over 15 years of professional experience in regulatory compliance and managing risk in state and federal government agencies. He has extensive training and experience in functional areas related to theft and fraud, law enforcement, crisis management, intelligence gathering/production, money laundering, organized retail crime, safety and security risk, non-violent intervention, assets protection, and investigations.More About DJ Schalk:As a Director at Arete, DJ Schalk manages a team of Technical Leads in direct support of client engagements to facilitate the remediation and recovery from security incidents including ransomware and network intrusions. DJ also manages a team of 20 security engineers who deploy on-site to assist client IT teams with containment, remediation, forensic collections, and restoration. Mr. Schalk has over 19 years of experience in information technology supporting both government and educational environments in data management, security, architecture, and virtualization.Thanks to Our Sponsor: HUB InternationalAbout Hub International: Headquartered in Chicago, Illinois, Hub International Limited is a leading full-service global insurance broker and financial services firm providing risk management, insurance, employee benefits, retirement and wealth management products and services. With more than 13,000 employees in offices located throughout North America, Hub’s vast network of specialists brings clarity to a changing world with tailored solutions and unrelenting advocacy, so clients are ready for tomorrow. For more information, please visit www.hubinternational.com.Learn more about food manufacturing insurance: https://hub.hubinternational.com/acton/fs/blocks/showLandingPage/a/43188/p/p-0223/t/page/fm/0Learn more about cyber insurance: https://www.hubinternational.com/products/business-insurance/cyber-insurance/
In this week's food industry news in 3 minutes, we examine the rash of worker burnout in America.
This Episode is Sponsored By: Chr. HansenWhile many dairy products require bacteria for production, not all cultures are made the same. Chr. Hansen microbiologist Shannon Neuens joined The Food Institute Podcast to explain his views on bio-protection - the use of microflora to extend a product's shelf life - and also discusses how the company’s line of cultures can be used to bolster nutrition and improve taste.More About Shannon Neuens:Shannon Neuens has 28 years’ experience working in dairy ingredient supply with a focus on bacterial cultures for fermented dairy. As a microbiologist and M.B.A., Shannon has spanned roles at Danisco/DuPont and Chr. Hansen in Quality Control, R&D, Product Management, Sales, Sales Management, Commercial Development and Applications. This unique skill set equates to value for dairy manufacturers implementing food culture with bioprotective effects in fermented dairy products.His current role at Chr. Hansen as Global Application Principal Scientist in Bio-protection builds on this experience by working cross-functionally within Chr. Hansen and across dairy manufacturers in the U.S. and Canada. Thanks to Our Sponsor: Chr. HansenChr. Hansen is a global bioscience company that develops natural solutions for the food, nutritional, pharmaceutical and agricultural industries. In our effort to grow a better world, we develop and produce cultures, enzymes and probiotics for a rich variety of foods, beverages, dietary supplements and animal feed. Learn more at https://www.chr-hansen.com/en/.
In this week's food industry news in 3 minutes, we examine eye-opening new findings regarding cultured meat products.
This week's food industry news podcast touches on a noteworthy new poll about the rate of food addiction in America.
In this week's food industry news in 3 minutes, we update Albertsons and Kroger's proposed merger.
This Podcast is Sponsored By: BSV BlockchainRecent cyberattacks have shown the business and reputational impacts of a breach, but what technologies can be used to protect your organization? SmartLedger’s Bryan Daugherty and Gregory Ward explain how CERTIHASH Sentinel Node can help a company detect a cyber intrusion more quickly, while IBM’s Patryk Walaszczyk shares how the technology could redefine cybersecurity.More About SmartLedger:SmartLedger is the World's Leading Blockchain Distribution Channel – specializing in information, access, and expertise in the latest blockchain innovations and use cases. To learn more, please visit: http://www.smartledger.solutions/ CERTIHASH ‘Sentinel Node’ is a next-generation cybersecurity detection assurance tool which provides near instant file integrity and change monitoring. To learn more, please visit: http://www.sentinelnode.online/To view IBM’s Data Breach report, please visit: https://www.ibm.com/reports/data-breach Thanks to our Sponsor: BSV BlockchainWith unbounded on-chain scaling, the BSV blockchain meets the needs of large-scale technology applications: high transaction volumes, fast speed, predictable low fees, micropayment capabilities, and greater data capacity. Its powerful technical capabilities enable smart contracts, tokenization, IoT device management, computation and more. BSV also supports an environment-friendly and regulation-compliant blockchain ecosystem that enterprises and governments want. For more information, please visit https://bsvblockchain.org/.
In this week's food industry news in 3 minutes, we examine the recent decline in U.S. small business sentiment.
How will artificial intelligence, augmented reality, and virtual reality affect the food industry? Ahead of the 2023 iteration of Consumer Electronics Show (CES), former Consumer Technology Association (CTA) Chief Strategy Officer Karen Chupka highlights emerging technologies that could eventually reshape the food industry. Additionally, she shares how connections made at CES can spill over into real-world collaboration.More About Karen Chupka:Karen Chupka is founder and chief strategist for Chupka Consulting, LLC, a firm helping businesses tell their tech story. Chupka spent two decades overseeing the most influential tech event in the world - CES. In her two decades leading CES, Chupka saw first-hand the tech trends that were transforming businesses and used those trends to grow CES to a global brand. Chupka was with CTA for 33 years and held numerous roles within the organization including chief strategy officer, executive vice president, CES, vice president of business development, director of industry relations and education, and director of marketing for CES. She also launched CES Asia, in Shanghai, China. She loves traveling the globe, meeting startups and entrepreneurs and hearing their tech story.Mentioned in this Episode:https://foodinstitute.com/podcast/digital-transformation-for-the-food-industry/More on CES:https://foodinstitute.com/video/fi-live-replay-food-tech-trends-at-ces-2023-an-inside-look/
In this week's food industry news in 3 minutes, we examine predictions for a looming recession in 2023.
In this week's food industry news in 3 minutes, we examine predictions of prolonged supply chain slowdowns in 2023.
In this week's food industry news in 3 minutes, we examine the uptick in spending on convenience-store food.
This Episode is Sponsored By: City National BankWhere can food industry founders turn for support in turbulent economic times? City National Bank’s Justin D’Affronte steps in as guest host and speaks with LAGO Innovation Fund managing director Kevin Park for this special edition of The Food Institute Podcast. During this time of economic turbulence, Park shares his thoughts on how founders can obtain working capital without losing control of their companies, how to right-size a food business staff, and the importance of a long-term view when it comes to company growth.More About Kevin Park:Kevin is the managing director at LAGO Innovation Fund, an equity and debt fund that invests in high- consumer companies. He is also the founder of Simplepitch Ventures, a venture fund and advisory firm focusing on early-stage consumer companies. Over the past ten years, Kevin has invested, been a board member, and played interim C-level roles in several early-stage consumer and services companies including Kinder’s, Pressed Juicery, Sticky's Chicken Fingers, Bare Bones, and Crunchies Food (acquired by Nagatanien). Previously, Kevin spent four years in private equity at Marwit Capital where he focused on consumer companies including Fire Grill (43 unit Burger King franchisee) and Pure Organic (acquired by Kashi). Previously, he was an investment banker at Mesirow Financial and Robertson Stephens. He graduated with a BA from Yale University and an MBA from Stanford.Thanks to Our Sponsor: City National BankOur Food & Beverage group combines financial expertise with an insider's understanding of opportunities, challenges and trends.We get in the fields, the manufacturing plants and the warehouses to discover what our clients face, day in and day out.From processing and manufacturing to production and distribution, we'll help provide you with the solutions and advice you need to achieve your strategic financial objectives. Because we're more than transactions — we get out from behind the desk and into our clients' world. For more information, visit www.cnb.com/foodandbeverage.City National Bank Member FDIC
In this week's food industry news in 3 minutes, we examine the fastest-growing food brands of 2022.
In this week's food industry news in 3 minutes, we provide the latest on California's proposed Fast Act and more.
When it comes to plant-based deli meats, Prime Roots hopes to empower carnivores to make small swaps in their diet for environmental good. Co-founder and CEO Kimberlie Le joined The Food Institute Podcast to discuss the company’s history, its use of koji mushroom mycelium in its products, and its process in developing products that meat-eaters will love.More About Prime Roots:Prime Roots is celebrating the culture of meat by reimagining protein itself. Rooted in koji, a mycelium with storied culinary history and reimagined for modern times using a proprietary food technology platform and the power of fermentation, Prime Roots can replicate the taste and texture of any meat or seafood, without any of the environmental costs of animal proteins. The Prime Roots platform is creating the lowest-cost alternative protein solution that is immediately scalable to be able to feed billions of people a sustainable and nutritious source of protein while making large impacts with every bite. Prime Roots utilizes its koji protein platform to first tackle the bulk deli and charcuterie space to make it easier everyday in the humble breakfast and deli sandwich to make simple swaps. Eventually, Prime Roots will create protein products across all food and beverage categories. More About Kimberlie Le:Kimberlie Le is the CEO and co-founder of Prime Roots, a koji-based meat company. As a proud meat eater, she is determined to dramatically transform global food systems and reduce the burden animal agriculture has put on our planet. Prime Root's products are made of koji - an ingredient loved by Michelin starred chefs that perfectly replicates the texture, taste, and protein of meat without the negative environmental impact and health impacts of meat. Kim has deep roots in the restaurant and food service industry. Kim previously attended UC Berkeley and is a member of the Institute of Food Technologists and the James Beard Foundation. Kim and her company have been featured in the Wall Street Journal, The New York Times, and Food and Wine.
In this week's food industry news in 3 minutes, we examine the surge in popularity of non-alcoholic beer, wine, and cocktails.
In this week's food industry news in 3 minutes, we examine the growing impact of the severe drought in the U.S. West, the latest in 3D-printed protein, and more.
In this week's food industry news in 3 minutes, we examine the holiday outlook for retailers both big and small.
In this week's food industry news in 3 minutes, we examine the possible ramifications of a U.S. diesel shortage.
The food industry has been notoriously slow to adopt digital transformation, but the pandemic and inflation have pushed companies forward in this sphere across the last three years. RSM US LLP Principal Christian Winzeler joins The Food Institute Podcast to trace best practices for companies looking to engage with new technologies and how digital transformation is more of an organizational change than a one-time practice.
More About RSM US LLP: RSM US LLP, has a robust practice supporting food and beverage brands across worldwide with a wide range of audit, tax and consulting services. The clients we serve are the engine of commerce and economic growth, and we are focused on developing leading professionals and services to meet their evolving needs in today’s ever-changing business environment. RSM US LLP is part of RSM International, a global network of independent firms with 48,000 people across 120 countries. For more information, visit https://rsmus.com/, follow us on Twitter (https://twitter.com/rsmusllp ) and/or connect with us on LinkedIn (https://www.linkedin.com/company/rsm-us-llp/).
More About Christian Winzeler: Christian has been a consulting professional for over 20 years, providing a variety of services to middle-market companies with a focus on consumer goods, specifically food and beverage companies in the produce and food processing space. As the National Food & Beverage Industry Leader for the Microsoft group at RSM, Christian advises clients on their digital transformation journey and how to utilize best-in-class technologies to help build resilient supply chains in an ever-changing environment.
As a food and beverage industry leader, RSM delivers the power of being understood to our clients, colleagues and communities through world-class audit, tax and consulting services focused on middle market businesses. The clients we serve are the engine of global commerce and economic growth, and we are focused on developing leading professionals and services to meet their evolving needs in today’s ever-changing business environment.
In this week's food industry news in 3 minutes, we examine the surge in the spirits market, and the widespread reduction in restaurants' operating hours.
In this week's food industry news in 3 minutes, we note the latest on consumer sentiment amid inflation.
When the Coca-Cola Co. announced it was discontinuing Honest Tea, co-founder Seth Goldman jumped into action to help fill the product niche he essentially created. Goldman – who also serves as executive chairman of Beyond Meat, co-founder of PLNT Burger, and co-founder of Eat the Change – shares his experience of developing and launching Just Ice Tea, what learnings he took from the creation of Honest Tea, and how the health-conscious consumer now has more choices than ever before.
More About Seth Goldman: Seth Goldman is co-founder of Eat the Change, a planet-friendly snack brand that helps people ‘Snack to the Future’. Eat the Change recently launched Just Ice Tea, a line of organic bottled tea, to go along with the company’s mushroom jerky and carrot snacks. Seth and his co-Founder, Celebrity Chef Spike Mendelsohn, are also co-founders of PLNT Burger, a plant-based quick-serve restaurant that offers delicious burgers, sandwiches, fries, and soft-serve.
Seth is also the co-founder of Honest Tea and chair of the board of Beyond Meat. He has been widely recognized for his entrepreneurial success and impact, including Ernst & Young’s Entrepreneur of the Year in Greater Washington, the Washington DC Business Hall of Fame, Beverage Industry Magazine’s Executive of the Year and Partnership for Healthier America’s CEO of the Year. Seth and his wife, Julie Farkas, have also launched ETC Impact, which is a donating $1.25M over three years into non-profit organizations that educate and inspire consumers to make climate-conscious choices.
He is a graduate of Harvard College (1987) and the Yale School of Management (1995) and is a Henry Crown Fellow of the Aspen Institute. Seth and Barry Nalebuff are the authors, along with graphic artist Soongyun Choi, of The New York Times bestselling comic book, Mission in a Bottle.
In this week's food industry news in 3 minutes, we examine the potential ramifications of the pending Kroger-Albertsons merger.
In this week's food industry news in 3 minutes, we examine the impact of Hurricane Ian on Florida agriculture.
In this week's food industry news in 3 minutes, we examine the probability of a global recession.
In this week's food industry news in 3 minutes, we examine potential supply chain issues stemming from Hurricane Ian and more.
California’s recently passed FAST Recovery Act is causing waves in the industry, but what will the real impacts be? Riley Lagesen, chair of the Restaurant Industry Group at Greenberg Traurig, shares how the legislation could impact foodservice operations within California and potential impacts for the nation as a whole.
More About Riley Lagesen: Riley Lagesen, chair of Greenberg Traurig’s Global Restaurant Industry Group, serves as lead counsel to many of the nation’s most well-known restaurant brands and culinary talent. Riley’s passion for the restaurant industry comes from his many years as a restaurant employee, and later, a restaurant owner, in Los Angeles. He saw an opportunity for law firms to better serve restaurant industry clients, and has dedicated his career to supporting both clients and the restaurant industry. Learn more here: https://www.gtlaw.com/en/professionals/l/lagesen-riley
More About Greenberg Traurig: Greenberg Traurig, LLP has more than 2500 attorneys in 43 locations in the United States, Europe, Latin America, Asia, and the Middle East. The firm reported gross revenue of over $2 Billion for FY 2021 and is consistently among the top firms on the Am Law 100, Am Law Global 100, and NLJ 250. On the debut 2022 Law360 Pulse Leaderboard, it is a Top 15 firm. Greenberg Traurig is Mansfield Rule 4.0 Certified Plus by The Diversity Lab and the Center for Resource Solutions Green-e® Energy program certifies that the firm’s U.S. offices are 100% powered by renewable energy. The firm is often recognized for its focus on philanthropic giving, innovation, diversity, and pro bono. Learn more at: www.gtlaw.com.
Follow The Food Institute Podcast on LinkedIn: https://www.linkedin.com/company/78452767/admin/
In this week's food industry news in 3 minutes, we examine the lackluster U.S. harvest, easing restaurant staffing shortages, and more.
In this week's food industry news in 3 minutes, we examine how Europe's energy crisis is impacting the food and beverage industry and more.
In this week's food industry news in 3 minutes, we examine the latest in coffee innovations and more.
In this week's food industry news in 3 minutes, we examine the recent rise in breakfast sales and much more.
What exactly is the low-FODMAP diet? Gourmend Foods founder Ketan Vakil joins The Food Institute Podcast to explain the science behind it and how the plan can alleviate certain medical conditions. Vakil also shares his personal health story and how it helped shape the company.
More about Ketan Vakil: It took Ketan over 20 years of numerous doctor visits, unnecessary invasive tests and rounds of antibiotics to finally discover that food was at the heart of his digestive symptoms. Ketan combined this experience with his background in marketing and his love of cooking and eating to start Gourmend Foods. Learn more here: https://www.gourmendfoods.com/
More about Gourmend Foods: Gourmend’s line of deliciously digestible broths and seasonings replace symptom-causing ingredients like onion and garlic with flavorful, unique, clean, gentle, low FODMAP certified alternatives.
Learn more about the low-FODMAP diet: https://foodinstitute.com/focus/innovative-ingredients-helping-consumers-adopt-low-fodmap-diet/
Sign up for FI Retail 360: https://lp.constantcontactpages.com/su/cIOL5ME/FIRetail360
In this week's food industry news in 3 minutes, we examine the trend of "quiet quitting."
In this week's food industry news in 3 minutes, we examine the growth potential of upcycled food, and more.
In this week's food industry news in 2 minutes, we update the online grocery market, inflation's impact on breakfast items, and more.
In this week's food industry news in 3 minutes, we examine CPG companies' new strategies amid inflation, dairy's recent uptick, and more.
In this week's food industry news in 3 minutes, we examine Walmart's struggles, restaurants' current hiring concerns, and more.
How are consumers changing consumption patterns as inflation pushes CPG prices higher? On this episode of The Food Institute Podcast, Ibotta SVP Chris Jensen discusses how consumers are gravitating towards at-home eating, tactics retailers are employing to maintain and grow their customer bases, and how loyalty programs can benefit consumers and retailers alike.
More About Chris Jensen: Chris leads revenue and operations for Ibotta, including a team of 250+ individuals in sales, account management and operations. His team is responsible for bringing to market Ibotta's Rewards as a Service (RaaS) solution to strengthen the ties between advertisers, retailers, publishers and consumers, leveraging best-in-class technology and real-time performance analytics.
Prior to joining Ibotta, Chris served as global marketing director for Whole Foods Market, building WFM's performance marketing function and driving more than $300 million in incremental revenue through the launch of new marketing vehicles. The gaps he identified in the card linked offer space while at Whole Foods inspired him to launch Givella, a fintech-based marketing platform dedicated to deepening the connection between brands and consumers through a nonprofit giving incentive.
More About Ibotta: Built in Denver, CO, Ibotta (“I bought a…”) is a cash back rewards platform that has delivered more than $1.1 billion in cumulative rewards to its users.
Launched in 2012, Ibotta has more than 40 million downloads, is one of the most frequently used shopping platforms in the United States, and offers cash back on purchases on more than 2,700 leading brands and retail partners.
In addition to its owned properties, Ibotta also powers rewards programs for top retailers and makes its offer content available on a number of leading websites and apps through the Ibotta Performance Network.
The Ibotta Performance Network is the CPG industry’s leading performance marketing network. With a reach of more than 120M consumers across the country’s top retailers, Ibotta delivers promotions at unprecedented scale with performance marketing efficiency. The IPN is a one-stop shop where advertisers can reach consumers during their shopping journey and improve performance across all marketing channels, with unparalleled precision and measurability.
Learn more at: https://home.ibotta.com/
Sign Up for the Food Institute’s Retail 360 Newsletter: https://lp.constantcontactpages.com/su/cIOL5ME/FIRetail360
In this week's food industry news in 3 minutes, we update worsening drought conditions in the U.S. and Europe.
This Episode is Sponsored By: Proaction International
Employees are leaving their companies at a record pace, and supply chain snarls and inflationary pressures are making it more difficult for the next generation of food industry managers to lead their teams. Proaction International GM USA Phil Gautrin joins The Food Institute Podcast to discuss the benefits of management training for frontline supervisors, and how this investment in people can pay dividends for years to come.
More About Proaction International: Proaction International builds on the human element, equipped with the right technology, as the driving force behind the performance and competitiveness of organizations. Deployed on three continents, the approach focuses on developing management maturity across organizations and achieving gains at human, operational, and financial levels. Proaction International’s experts provide support based on coaching and training of teams, optimization of tools and processes, and digitalization of management via the UTrakk DMeS application, which fosters good management behavior. Learn more at: https://proactioninternational.com/en/industries/agri-food/
Contact Proaction International Email: info@proactioninternational.com
More About Phil Gautrin: Phil Gautrin, CEO USA at Proaction International, is an operations management expert who helps organizations achieve their business objectives through sustainable growth. Over the last 25 years, he has empowered businesses to increase their revenues, analyze their performance metrics, and develop new tools, systems, frameworks, platforms, and processes to increase efficiency.
Read More from Phil Gautrin: https://foodinstitute.com/focus/why-coaching-frontline-managers-is-a-must-in-the-food-industry/
In this week's food industry news in 3 minutes, we examine food companies' sustainability initiatives, growing economic pessimism, and more.
This Episode is Sponsored By: BMO Harris Bank
“Hedged optimism” was the major theme of BMO’s 17th annual Global Farm to Market Conference. To provide additional insights from the May conference, Erica Kuhlmann, managing director at BMO Harris Bank’s Food, Consumer, and Agribusiness Group, joins The Food Institute Podcast to discuss industry optimism and other event takeaways, including the rise of ESG principles and declining influence of plant-based and controlled-environment agriculture.
More About Erica Kuhlmann: Erica T. Kuhlmann is a Managing Director and Market Executive of BMO Harris Bank’s Food, Consumer and Agribusiness Group. The Food, Consumer and Agribusiness Group focuses on building banking relationships with mid market companies in the industry sector. Erica is a thirty plus year veteran of BMO Financial Group, having served in various leadership roles throughout her tenure at the bank.
She has worked with agribusiness companies, branded and private label food manufacturers, front line commodity processors, protein processors, input suppliers, wholesale distributors and grocery chains throughout her career, providing banking services, capital and advice to companies in the sector.
Erica holds a BA from Northwestern University and an MBA from the Booth School of Management at the University of Chicago. She is a board member of IFAMA, the International Food and Agribusiness Management Association, Chicagoland Food and Beverage Network and Naturally Chicago.
BMO Harris is a full-service corporate bank, providing a complete range of financing alternatives tailored to a company’s unique needs, including syndicate loan facilities, working capital financing, capital expansion financing, and asset securitization. The bank provides customized tools and services to manage a company’s day-to-day capital management, including treasury management services, interest rate risk management, foreign exchange and commodity price risk management.
Thanks to Our Sponsor: BMO Harris Bank BMO Harris Bank's Food, Consumer, and Agribusiness Group: whether you’re a producer, processor, retailer or distributor, every company throughout the food continuum needs a financial partner that understands the factors that can impact their business. From emerging consumer trends and industry consolidation, to commodity fluctuations and economic cyclicality, BMO’s experienced team of specialists understands the issues affecting your company, and they use that knowledge to develop tailored solutions that address your needs and helps you achieve your vision. To learn more about how they can help, or for more coverage of the Farm to Market Conference, please visit http://www.bmoharris.com/food.
Mentioned in this Episode: Building an ESG Business Case: https://foodinstitute.com/podcast/building-an-esg-business-case/
In this week's food industry news in 3 minutes, we examine the restaurant industry's evolution, the growth of frozen breakfast foods, and more.
In this week's food industry news, we examine inflation's impact on small-business owners, and how much 4th of July cookouts could cost.
VegTech Invest CEO Elysabeth Alfano joins The Food Institute Podcast to discuss the VegTech Plant-based Innovation & Climate Exchange-traded Fund, the world’s first plant-based ETF, and the prospects for plant-based demand.
More About Elysabeth Alfano: Elysabeth Alfano is the CEO of VegTech Invest, the advisor to the VegTech™ Plant-based Innovation & Climate ETF, EATV. With EATV, VegTech™ Invest has created a completely new impact asset class: plant-based innovation and alternative in the capital markets. The company has also launched the industry benchmark index, VegTech™ Plant-based Innovation & Alternative Proteins Index. Elysabeth is a plant-based industry expert and speaks globally on the intersection of sustainability and our global food supply system, including recently at the U.N. Global Leaders Compact Summit.
Having started her career at Kellogg’s working on Special K and Frosted Mini-Wheats, Elysabeth is the the CEO of Plant Powered Consulting, and advises multinationals and C-Suite Executives on the industry landscape, direction and whitespaces. Finally, Elysabeth hosts the Plantbased Business Hour, which features the CEOs and thought leaders in the industry. The Plantbased Business Hour is considered, “The Gold Standard” for those who want to understand, participate in, and capitalize on this secular trend. Linkedin here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/
More About EATV: https://EATVetf.com
More about VegTech Invest: https://VegTechInvest.com
In this week's food industry news in 3 minutes, we examine the prospects of a looming recession, rising gas prices, and more.
This Episode is Sponsored By: City National Bank
What are the prospects for the alcoholic beverage market? City National Bank Vice President Steve Ramirez and RBC Capital Markets Managing Director Nik Modi join The Food Institute Podcast to discuss the outlook for beer, wine, and spirits, with a focus on emerging legal drinking age consumers, new flavor profiles, and celebrity-backed brands.
More About Steve Ramirez: Steve Ramirez is Vice President and Relationship Manager with City National Bank and is responsible for coverage in the Southwest region. Steve joined City National Bank in July 2015, and served as an assistant vice president in City National Bank’s Leveraged Lending group before taking his current role.
Steve earned a Bachelor’s degree from Cornell University in Applied Economics and Management, and is co-chair for the Los Angeles Chapter for the Cornell Alumni Ambassador Network.
More About Nik Modi: Nik Modi is a Managing Director at RBC Capital Markets, where he has responsibility for coverage of Beverage, Household Personal Care, Packaged Food and Tobacco industries. The companies under Nik's coverage total over $1 trillion in combined market value.
Nik has consistently been ranked as one of the top analysts across the consumer space by Institutional Investor's All Star Analyst Survey. He has also been top rated across various analyst polls, including the Wall Street Journal, Fortune and Forbes.
Thanks to Our Sponsor: City National Bank City National's Food & Beverage group combines financial expertise with an insider's understanding of opportunities, challenges and trends. We get in the fields, the manufacturing plants and the warehouses to discover what our clients face, day in and day out. Because we're more than transactions — we get out from behind the desk and into our clients' world. From processing and manufacturing to production and distribution, we'll provide you with the solutions and advice you need to achieve your strategic financial objectives. For more information, visit www.cnb.com/foodandbeverage.
In this week's food industry news in 3 minutes, we examine the growth of the specialty food market, and Coca-Cola's unique new cocktail in a can.
In this week's food industry news in 3 minutes, we examine inflation's global impact, and Smucker's costly recall.
In this week's food industry news in 3 minutes, we examine how supermarkets are fighting inflation, the industry's increased automation, and more.
Where do emerging food leaders see the industry heading over the next five years? For the second year of our informal survey, we asked about 60 Cornell University food program students to rank the importance of various food trends including plant-based, sustainability, inflation, and more. Cornell University Professor Dan Hooker and one of his students join The Food Institute Podcast to help us break down the results.
More About Dan Hooker: Dan is a global retail and consumer packaged goods executive with broad experience across diverse business environments and formats, leading traditional food retail operations and merchandising, as well as product development, consumer and category analytics, sourcing and procurement, global trading, national sales and ecommerce. Dan is an outstanding strategist and general manager, and he has led the successful startup of multiple diverse businesses. Known for and recognized as one of the world’s leading authorities on retailers’ proprietary brands, he has shaped clients’ programs across four continents and eight classes of trade. His passion is in helping companies see their unique DNA and positioning and creating actionable marketing and sales strategies essential for their success.
After earning a degree from Cornell University in Agribusiness and Marketing, Dan plunged headlong into retail joining Aldi Foods as a District Manager. In the early 1990’s Wakefern/ShopRite was very concerned about Aldi’s expansion east and Dan jumped at the opportunity to start a business, and moved to West Springfield, MA and opened the first Price Rite Store. Today there are over 70 Price Rite stores that generate over $1 Billion in annual revenue and they are a strategic growth driver for Wakefern.
After spending two years at Arthur Andersen as a retail consultant Dan spent fourteen years at Daymon Worldwide working with manufacturers and retailers across the world. Dan’s career at Daymon progressed rapidly, and In 2011 Dan was appointed to the Executive Leadership Team (ELT) as the Chief Supplier Officer (CSO). As the CSO Dan was responsible for Category Management and Analytics, Supplier Relationships, Global Sourcing and Procurement and ran Daymon’s import and export businesses. As a member of the ELT Dan was instrumental in re-inventing Daymon from consulting/brokerage company to a broader retail services company. Dan left Daymon at the end of 2013 and joined Trilliant Food and Nutrition in January of 2014 as the Vice President of Sales for national accounts and ecommerce.
For the last four years Dan has focused on the digital channel selling to ecommerce retailers and running multi-million-dollar businesses for Walmart.com and Jet.com.
And today, Dan is on the Faculty at the SC Johnson College of Business at Cornell University where he teaches both graduates and undergraduates in Food and Consumables Marketing, Supply Chain Strategy, and he is the Director of External Education for the Food Industry Management Program.
Dan has an MBA from the University of Connecticut.
To learn more about the SC Johnson College of Business at Cornell University, please visit: https://dyson.cornell.edu/
Sign-Up for FI Retail 360: https://lp.constantcontactpages.com/su/cIOL5ME/FIRetail360
Mentioned in this Episode - Leveraging AI in Plant-Based Innovation: https://foodinstitute.com/podcast/leveraging-ai-in-plant-based-innovation/
In this week's food industry news in 3 minutes, we examine Mexican cuisine's popularity growth and Arby's bold menu addition.
This episode is sponsored by: Kerry
Despite the growing popularity of plant-based food, consumers are often uncertain about the category’s health benefits. Kerry Nutrition Scientist Nathan Pratt, PhD, RD, joins The Food Institute Podcast to discuss the nutritional differences between meat-free and meat-heavy diets, factors driving plant-based consumption, and the outlook for growth.
More About Nathan Pratt: Nathan Pratt, PhD, RD is a nutrition scientist passionate about finding ways to make science easily used and understood to improve health. His past research has focused on nutrition profiling systems and consumer behavior. He has worked with the food and beverage industry for over 8 years to bridge the gap between consumer insights and nutrition science and to better leverage nutrition in strategies and product development. In his role as a nutrition scientist at Kerry, he supports innovation, science communications, and is currently supporting the activation of Kerry's sustainable nutrition strategy and targets internally and externally.
Thanks to Our Sponsor: Kerry Kerry is the world’s leading taste and nutrition partner for the food, beverage and pharmaceutical markets. We innovate with our customers to create great-tasting products that feature improved nutrition and functionality while fostering a better impact on the planet. Our leading consumer insights, global RD&A team of 1,100+ food scientists, and extensive global footprint, enable us to solve our customers’ complex challenges using differentiated solutions. At Kerry, we are driven to be our customers’ most valued partner, creating a world of sustainable nutrition, and will reach over 2 billion consumers with sustainable nutrition solutions by 2030. For more information, visit www.kerry.com.
Additional Resources: Kerry Health and Nutrition Institute: https://khni.kerry.com/ Kerry Insights: https://www.kerry.com/insights/resources
In this week's food industry news in 3 minutes, we examine the struggles of many ghost kitchens and update the baby formula shortage.
As the pandemic appears to be subsiding, what’s the state of specialty food distribution? KeHE Distributors President and CEO Brandon Barnholt joins The Food Institute Podcast to discuss specialty food trends, factors affecting the industry, and the outlook for business growth.
More About Brandon Barnholt: Brandon has served in his current capacity as the President & CEO of KeHE Distributors since March of 2007. Under Brandon's leadership, the company has grown from a Midwest specialty food distributor to one of the leading Natural & Organic, Specialty, and Fresh Food distributors in North America. KeHE distributes nearly 75,000 items and serves over 30,000 stores across almost every channel of retail from seventeen distribution centers in the U.S. and Canada.
Brandon is on the Board of Directors of World Finer Foods, and two professional organizations – Food Marketing Institute (FMI), and The CEO Forum. Brandon co-founded Naturally Chicago and continues to serve on the Board. In addition, Brandon serves as an advisor or board member to many start-ups or early-stage companies and has been involved in various capacities in the Chicago area Young Life Organization and The University of Northern Colorado.
Under Brandon’s leadership, KeHE has become a B Corp, and is a strong advocate of the Organic and Good Food movement. Brandon and his wife have three children, two of whom are in the food business, seven grandchildren, and serve many organizations in the U.S. and around the globe related to providing a hand up for those less fortunate.
Learn More about KeHE: https://www.kehe.com/
Subscribe to FI Retail 360: https://lp.constantcontactpages.com/su/cIOL5ME/FIRetail360
In this week's food industry news in 3 minutes, we examine just how long the Great Resignation might last.
In this week's food industry news in 3 minutes, we examine weakening consumer confidence, a surge in America's snacking, and more.
The Current State of U.S. Agriculture With spring planting in full swing, Wells Fargo’s chief agricultural economist Dr. Michael Swanson returns to The Food Institute Podcast to discuss the current state of U.S. agriculture. Dr. Swanson tackles everything from inflation to supply chain pain, with a focus on fertilizer supplies, emerging water laws, farm-gate technology costs, and avian influenza.
More About Dr. Michael J. Swanson: Michael Swanson is an agricultural economist and consultant for Wells Fargo, the largest commercial agricultural lender in the U.S. since 1997. Based in Minneapolis, his responsibilities include analyzing the impact of energy on agriculture and strategic analysis for key agricultural commodities and livestock sectors. His focus includes the systems analysis of consumer food demand and its linkage to agribusiness. Additionally, he helps develop credit and risk strategies for Wells Fargo’s customers, and performs macroeconomic and international analysis on agricultural production and agribusiness. Michael joined Wells Fargo in 2000 as a senior economist. He received his undergraduate degrees in Business Administration and Economics from the University of St. Thomas in St. Paul, MN. He received his Master’s and Ph.D. degrees in Applied Economics from the University of Minnesota. Prior to working at Wells Fargo, he worked for four years at Land O' Lakes, a large national dairy cooperative based in Minnesota. Before working in the dairy processing business, Michael lived in South America for four years working for Cargill. His first position was with the Burlington Northern Santa Fe railroad as transportation systems analyst.
More About Wells Fargo: Wells Fargo has been the nation's leading agricultural lender among commercial banks for 25 consecutive years, according to Top 100 Farm Lenders (FDIC – 4Q 2020). Wells brings farm-to-fork expertise to our clients in the agribusiness, food, beverage and hospitality industries with bankers who are passionate and knowledgeable about the industries, provide strategic products designed to mitigate industry-specific risk, and provide a full suite of services for businesses of all sizes.
To learn more about Wells Fargo, please visit: https://www.wellsfargo.com/com/industry/food-and-agribusiness/
More with Dr. Swanson: https://foodinstitute.com/podcast/the-current-state-of-the-us-farmer/
While restaurants were hit hard by COVID-19, new operating measures shaped by the pandemic should boost the industry for years to come. Bo Peabody (Greycroft, Seated, Mezze Inc.) joins The Food Institute Podcast to discuss the prospects for the restaurant industry's revival, New York City’s restaurant scene, and the importance of outdoor dining.
More about Bo Peabody: Bo joined Greycroft in 2012 and is based in New York City. Bo’s active investments include Albert, Allset, BetterCloud, Chowbus, and Foodsby. His notable exits include Custora (acquired by Amperity) and Elite Daily (acquired by Daily Mail.
Bo was co-founder and Managing General Partner of Village Ventures, an early-stage venture firm, as well as the parent company of LeverPoint, a financial services platform for venture, private equity, and real estate funds that was sold to Hamilton Lane in 2016. In 1992, Bo founded Tripod, Inc., one of the original social networks. Tripod was sold to Lycos in 1998. Bo was also the Founding Chairman of Everyday Health (acquired by Ziff Davis). He is currently the Executive Chairman of Seated, a Greycroft portfolio company, and the co-owner of Mezze, Inc., a hospitality group consisting of an award-winning restaurant and events business.
While at Village Ventures, Bo co-invested with Greycroft in Pump Audio (acquired by Getty), DigiSynd (acquired by Disney), and Babble (acquired by Disney). Bo’s prior investments also include Quirky and Purch. Bo wrote a book for entrepreneurs called Lucky or Smart?, which was published by Random House in 2005.
Bo holds a BA in Political Science from Williams College.
More About Bo Peabody: https://www.mezzerestaurant.com/team-member/bo-peabody/
More on the Restaurant Revival: https://foodinstitute.com/podcast/in-the-trenches-with-independent-restaurants/
In this week's food industry news in 3 minutes, we examine the prospects of an economic recession, the Great Resignation trend, and more.
In this week's food industry news in 3 minutes, we examine fast-food employees' pay, and the prospects of a 4-day workweek in California.
In this week's food industry news in 3 minutes, we examine the expansion plans of both Beyond Meat and ADM.
How does a global branded food company measure its success? Hormel Foods International President Swen Neufeldt joins The Food Institute Podcast to discuss company performance, the resilience of legacy brands like Skippy and SPAM, and the prospects for emerging plant-based lines.
More about Swen Neufeldt: As group vice president of Hormel Foods and president of Hormel Foods International Corporation, Swen Neufeldt oversees the company’s international division, which encompasses more than 50 countries outside the United States. Hormel Foods is a global branded food company with over $11.4 billion in annual revenue across more than 75 countries worldwide. Hormel Foods is a member of the S&P 500 Index and has been designated a S&P 500 Dividend King. Its brands include Planters®, SKIPPY®, SPAM®, Hormel® Natural Choice®, Applegate®, Justin’s®, Columbus®, WHOLLY® Guacamole, Hormel® Black Label® and more than 30 other beloved brands. The company has been named on the “Global 2000 World’s Best Employers” list by Forbes magazine for three straight years, is one of Fortune magazine’s most admired food companies, has appeared on Corporate Responsibility Magazine’s “The 100 Best Corporate Citizens” list and was named one of America’s Most Responsible Companies by Newsweek, among other awards and accolades for its corporate responsibility and community service efforts.
Neufeldt began his career in 1996 as a grocery products sales representative in Birmingham, Ala. And a year later, became territory manager. That same year, he became a grocery products category management specialist at the Corporate Office, then became an associate product manager, Grocery Products. In 1999, he became a product and category development manager, International, at the Corporate Office. In 2002, he became senior product manager, International, in England and then, general manager of Europe in 2005. In 2006, he came back to the Corporate Office to be a group product manager, grocery products, and in 2010, became the director of business development – Asia and vice president of International in Shanghai, China, and general manager the following year. Two years later, he assumed the role of president of Hormel Foods International – Asia Pacific. In 2016, he was named the vice president of marketing for meat products for Hormel Foods in Austin, Minn., and he assumed his current role in 2020.
Originally from Düsseldorf, Germany, Neufeldt holds a master’s degree in international management from Thunderbird, School of Global Management and a bachelor of arts degree in economics and international affairs from Lafayette College.
Neufeldt and his wife, Heather, live in Austin with their two daughters.
More about Hormel: Hormel Foods is a Fortune 500 company that manufactures and markets high-quality, brand-name food and meat products globally. While we are over 130 years old, we are just getting started. We’re not just inspired to make great food, we’re inspired to make a difference for our customers, team members, consumers, shareholders and the communities where we live and work. Our team of inspired people, 20,000 strong, is a collection of innovators and foodies, scientists and entrepreneurs, advocates and ambassadors, working together to build a distinctly different type of company, one that truly understands our position in the world and the difference we can make.
Learn more about SPAM: https://foodinstitute.com/video/the-secret-ingredients-to-spams-success/
Learn More about the Protein + Plant Evolution virtual conference: https://proteinplantevolution.com/
This Episode is Sponsored By: HUB International
If you’re wondering what stock throughput policies are, and how they can help your food business, you aren’t alone. HUB International managing director and senior vice president Kaleigh Kemmerly and CRC Group office president Ted Clayton join The Food Institute Podcast to explain how these policies provide coverage for company goods anywhere in the supply chain.
More About Kaleigh Kemmerly: Kaleigh Kemmerly provides significant, logical consulting services to her clients and future clients by structuring industry specific, custom tailored insurance programs for the Food & Beverage Industries. Kaleigh has been a part of the business expansion for middle-market commercial accounts for the past 11 years. She is a Specialty Expert within HUB’s Agribusiness Specialty Practice, specializing in Food & Beverage, part of a high-performance team. Her passion is Food & Beverage due to her husband’s health. Reading labels and knowing what we put in our bodies is most important. Food is our medicine.
Kaleigh joined HUB in 2014 and has been in the insurance industry for 11 years. Prior to insurance, Kaleigh worked in the design industry for a fabric designer and custom rug company.
Kaleigh received her Bachelor of Arts from the Herberger Institute for Design in Design Management from Arizona State University.
More About Ted Clayton: Ted began his insurance career in 1985 with Chubb as a Property, Inland & Ocean Marine Underwriter. With ever increasing responsibilities during his 20 year tenure with Chubb, Ted held Underwriting and Leadership positions in many cities across the United States, Canada and London. He began his Wholesale career with CRC in 2005 specializing in Property business of all types. Ted’s vast experience and global background gives him a unique perspective on how to handle and create specialized solutions on difficult placements. Ted is a graduate of Occidental College with a Bachelor's Degree in Economics.
Thanks to Our Sponsor: HUB International Headquartered in Chicago, Illinois, HUB International Limited is a leading full-service global insurance broker and financial services firm providing risk management, insurance, employee benefits, retirement and wealth management products and services. With more than 13,000 employees in offices located throughout North America, Hub’s vast network of specialists brings clarity to a changing world with tailored solutions and unrelenting advocacy, so clients are ready for tomorrow. For more information, please visit www.hubinternational.com.
In this week's food industry news in 3 minutes, we examine the keys to winning over inflation-weary shoppers and more.
In this week's food industry news in 3 minutes, we examine the current state of consumer confidence, and big moves by Gotham Greens.
This Episode is Sponsored By: Chr. Hansen
The opportunities in fermented food stretch beyond kimchi and sauerkraut, and no one has a better vantage point on this than David Zilber, who heads up fermented food research and development at Chr. Hansen. Zilber, who previously worked as a chef at world-renowned gastropub Restaurant Noma, joins The Food Institute Podcast to discuss his unique career path and emerging trends in the fermented foods category.
More About David Zilber: "David Zilber is a professional chef, fermenter, butcher, and photographer who hails from Toronto Canada. He has worked in some of the world's top kitchens since 2004. He served as the director of the world-renowned Fermentation Lab at Restaurant Noma from 2016-2020, employing microbes to transform foodstuffs into bold new ingredients. In his time there, he authored the New York Times Bestseller, The Noma Guide to Fermentation. He has since become a voice for science communication for a new generation of cooks and enthusiasts in the world of food and fermentation, currently working from Copenhagen in partnership with Chr. Hansen as a fermentation application scientist striving to build a more sustainable food system for all."
Thanks to Our Sponsor: Chr. Hansen Chr. Hansen is a global bioscience company that develops natural solutions for the food, nutritional, pharmaceutical and agricultural industries. In our effort to grow a better world, we develop and produce cultures, enzymes and probiotics for a rich variety of foods, beverages, dietary supplements and animal feed. Learn more at https://www.chr-hansen.com/en/.
This Episode is Sponsored By: HSBC Bank USA, National Association
Everyone can benefit from a global perspective on food trends. John Church, co-head of HSBC Bank’s food and beverage unit, joins The Food Institute Podcast to discuss everything from wheat markets to foodservice drive-thrus to health and wellness. Church, tapping into his wealth of knowledge from the farm gate to the dinner plate, also examines the global implications of inflation.
More About John Church: Mr. Church has been in the banking industry for approximately 35 years. In 2018, he joined HSBC Bank as the Co-Head of Food & Beverage banking practice in the United States and was later appointed Head of Food & Beverage in 2020. Prior to joining HSBC, Mr. Church spent 14 years with Rabobank International where he managed the Chicago office and was the North America Sector Head for Farm Inputs. In addition to managing the Chicago office of Rabobank, Mr. Church was actively engaged in the management of middle market and large cap client relationships in the food, agriculture and beverage industries at ABN Amro Bank and NatWest Markets PLC.
Mr. Church was raised on a family farm in central Illinois where he remains engaged in its 6,500 acre row crop enterprise.
Mr. Church graduated from Illinois State University with a Bachelor of Science degree in Agribusiness. Mr. Church holds a General Securities Registered Representative license (Series 7) and a Uniform Securities Agent license (Series 63).
Thanks to Our Sponsor: HSBC Bank USA, National Association HSBC Bank USA, National Association (HSBC Bank USA, N.A.) serves customers through wealth, personal banking, commercial banking, private banking, and global banking and markets segments. As of the close of business on December 31, 2021 it operated bank branches in: California; Washington, D.C.; Florida; New Jersey; New York; Virginia; and Washington. HSBC Bank USA, N.A. is the principal subsidiary of HSBC USA Inc., a wholly-owned subsidiary of HSBC North America Holdings Inc. In the United States, deposit products are offered by HSBC Bank USA, N.A., Member FDIC, investment and brokerage services are provided through HSBC Securities (USA) Inc., (Member NYSE/FINRA/SIPC) and insurance products are provided through HSBC Insurance Agency (USA) Inc. For more information, please visit, http://www.business.us.hsbc.com.
In this week's food industry news in 3 minutes, we examine the growth of certain CPG categories and more.
In this week's food industry news in 3 minutes, we examine the impact the crisis in the Ukraine is having on the global food supply.
Will Consumers Continue to Eat at Home? This Episode is Sponsored By: City National Bank, an RBC Company
With COVID-19 restrictions ending, will consumers continue to eat at home? City National Bank Managing Director Eric Viergutz and RBC Capital Markets Managing Director Nik Modi join The Food Institute Podcast to discuss changing dining preferences, the type of experience consumers are seeking post-pandemic, and what health and wellness really means to the food and beverage industry.
More About Eric Viergutz: Eric Viergutz is a managing director with City National Bank’s Food & Beverage Group. Based in Atlanta, GA he supports food and beverage executives with a variety of financing solutions and industry intelligence. Working with City National’s team of experts, he provides the bank’s full range of financial solutions to food and beverage businesses nationwide.
Mr. Viergutz has more than 10 years of financial services and business advisory experience and has also served in various corporate finance and strategy roles over his career. Prior to City National, he served as senior vice president for Truist Securities’ Food and Beverage Investment Banking team.
Mr. Viergutz earned his bachelor’s degree in finance from the University of Florida and his MBA from the University of Chicago’s Booth School of Business. Active in the community, he spends time coaching youth basketball and volunteering with Youth About Business and United Way of Atlanta.
Nik Modi: Nik Modi is a Managing Director at RBC Capital Markets, where he has responsibility for coverage of Beverage, Household Personal Care, Packaged Food and Tobacco industries. The companies under Nik's coverage total over $1 trillion in combined market value.
Nik has consistently been ranked as one of the top analysts across the consumer space by Institutional Investor's All Star Analyst Survey. He has also been top rated across various analyst polls, including the Wall Street Journal, Fortune and Forbes.
Thanks to Our Sponsor: City National Bank City National's Food & Beverage group combines financial expertise with an insider's understanding of opportunities, challenges and trends. We get in the fields, the manufacturing plants and the warehouses to discover what our clients face, day in and day out. Because we're more than transactions — we get out from behind the desk and into our clients' world. From processing and manufacturing to production and distribution, we'll provide you with the solutions and advice you need to achieve your strategic financial objectives. For more information, visit www.cnb.com/foodandbeverage.
In this week's food industry news in 3 minutes, we examine restaurant chains' recent appeal to video gamers, increasing support for U.S. agriculture, and more.
Can a Plant-Based Brand Thrive Under a Meatpacker?
How does a plant-based brand owned by one of the biggest meatpackers in the world operate? Darcey Macken, CEO of JBS subsidiary Planterra, joins The Food Institute Podcast to discuss the brand’s unique position, consumer trends that sparked the development of its new plant-based chicken and bacon products, and the prospects for growth in both frozen and fresh channels.
"Consumers should have an exceptional variety when it comes to protein." – Darcey Macken
More about Planterra: At Planterra Foods, we believe our planet is filled with delicious ideas. We aspire to change the future of protein by giving people more flavorful, plant-based choices. Our goal is to delight people from vegans to flexitarians to meat-eaters by giving them more delicious plant-based protein choices, like our first brand OZO. Everyone here simply loves food and believes healthy and sustainable plant-based goodness should never sacrifice taste or simple ingredients.
We are proud to be a Colorado-based company full of passionate and positive impact makers. At every level, we’re reimagining all the ways that we bring delicious, sustainable foods to the world. We know we can help the planet and feed the world by putting delicious meals on the table — today and for generations to come. To feed future generations, we’re working hard to reimagine our entire ecosystem, from plants to proteins and from sourcing to sustainability.
Across our teams, we seek the highest-quality partners who share our values for mutual success and sustainable living. Together, we’re working with the current and next generation of farmers to reimagine the positive impact of crop selection, soil quality, and conservation. It’s our belief that simple, plant-based proteins should be approachable, accessible, and available to everyone. Eating delicious food is one of the greatest joys in life, and our OZO brand is just the beginning of an OZO Good world.
More about Darcey Macken: Darcey Macken established rising Colorado-based start-up Planterra Foods in October 2019. Bringing more than 15 years of food industry experience to her role as Chief Executive Officer, Darcey is passionate about providing healthy, sustainable food for consumers while creating change to improve the planet and feed future generations.
Her focus on delicious, high quality food and entrepreneurial spirit took off when she started at noosa yoghurt (Bellvue, Colo.) in 2015. There she spent five years, first as the Chief Customer Officer, helping to triple the business and eventually becoming CEO/General Manager in 2018 as the company was acquired by Sovos Brands. Prior to her time at noosa and in Colorado, Darcey had a strong decade tenure with Kellogg Company (Battle Creek, Mich). Her more recent position was Senior Vice President, Global Sales, leading capabilities and sales of more than $15 billion, which came after her role of President, U.S. Sales accountable for leading Kellogg’s largest sales force. In addition, Darcey worked in sales roles at Warner Home Video and Newell Rubbermaid.
A graduate of Mercer University (Macon, GA), Darcey earned a Bachelor of Arts degree in Marketing and went on to complete the Executive Leadership program at Harvard Business School. She is currently a Board Member, volunteer coach, and is active with the Special Olympics. Darcey and her husband reside outside of Boulder, CO with their two boys.
Learn More about Planterra: https://planterrafoods.com/
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In this week's food industry news in 3 minutes, we update the ongoing bird flu outbreak, the restaurant industry's recovery, and more.
This Episode is Sponsored By: BMO Harris Bank
Building an ESG (environmental, social, and governance) business case for your food company has never been more important as both consumers and investors increasingly align with these principles. Join BMO Harris Bank experts Jonathan Hackett, Marc Khouzami, and Erica Kuhlmann as they explore the near- and long-term risks connected to ignoring ESG trends, and how to capitalize on opportunities.
Thanks to Our Sponsor: BMO Harris Bank BMO Harris Bank's Food, Consumer, and Agribusiness Group. Whether you’re a producer, processor, retailer or distributor, every company throughout the food continuum needs a financial partner that understands the factors that can impact their business. From emerging consumer trends and industry consolidation, to commodity fluctuations and economic cyclicality, BMO’s experienced team of specialists understands the issues affecting your company, and they use that knowledge to develop tailored solutions that address your needs and helps you achieve your vision.
To learn more about how they can help, visit http://www.bmoharris.com/food.
In this week's food industry news in 3 minutes, we examine the U.S.'s bird flu outbreak, inflation, and more.
NotCo is not your average company, and it has a most unusual employee: Giuseppe the artificial intelligence chef, which matches animal proteins to their ideal replacements among thousands of plant-based ingredients. NotCo Chief Marketing Officer Flavia Buchmann, a former Coca-Cola and Unilever executive, spoke with The Food Institute Podcast about how the food tech company leverages AI, its relationship with suppliers, and the prospects for growth.
"I’ve heard 90% of our calories that come from plants are concentrated in 11 grains, so we [as humans] don't explore food diversity." - Flavia Buchmann
More about NotCo:
NotCo is an industry-changing, fast-growth food tech leader and the only global company disrupting massive food and beverage segments including dairy, eggs, and meat simultaneously. NotCo has launched products including NotMilk™, NotBurger™, NotMeat™, NotIceCream™, NotChicken™ and NotMayo™ in the U.S., Canada, Brazil, Argentina, Chile, Mexico, Peru and Colombia and in less than five years has become the fastest-growing food tech company in Latin America, achieving, in that time, a valuation of $1.5 billion. NotCo utilizes a proprietary artificial intelligence technology, Giuseppe, which matches animal proteins to their ideal replacements among thousands of plant-based ingredients. Its one-of-a-kind technology will eventually enable NotCo to be a powering tool for food and beverage innovation partnering with other companies to accelerate the transformation of the food industry. For more information, please visit www.notco.com.
More about Flavia Buchmann:
Buchmann is the Chief Marketing Officer at NotCo, the fast-growing plant-based food tech company. As the CMO, Buchmann helps lead the global team on its mission to combine machine learning technology and breakthrough science to crack one of the most challenging parts of society – creating mind blowing, delicious food that is good for our bodies and the environment.
At NotCo, Buchmann collaborates with the internal agency, leading communication campaigns to bring awareness to the brand’s wide portfolio of plant-based options across eight countries in Latin and North America. Her work, seen by those across the globe, has helped NotCo become the fastest-growing food tech company in Latin America in less than five years, achieving in that time, a valuation of $1.5 billion.
Before coming to NotCo, Buchmann worked at some of the world’s largest corporations, including serving as Global Marketing Director for The Coca-Cola Company. Buchmann studied Social Communications at Universidade Federal do Rio de Janeiro. She is fluent in English, Portuguese and Spanish.
Learn More about Notco: Meet Giuseppe: https://notco.com/us/giuseppe NotCo Homepage: https://notco.com/us/giuseppe NotCo LinkedIn: https://www.linkedin.com/company/the-not-co-/
In this week's food industry news in 3 minutes, we examine Walmart's online grocery growth, the popularity of Veganuary, and more.
This Episode is Sponsored By: Lazard Middle Market
From football to pea protein, former NFL player Tyler Lorenzen lives by a simple mantra: “Make moves or get moved.” In this episode of The Food Institute Podcast, the CEO of PURIS, the largest U.S. pea seed company, talks about industry innovation and how his father’s decision to focus on pea protein in 1985 led to some of the biggest plant-based product developments.
“That’s what PURIS is all about: people willing to try to make it happen.” – Tyler Lorenzen
More about PURIS: In 1985, our founder set out to develop safer, more sustainable food from plants. While other scientists were busy re-engineering life in a laboratory, a lone geneticist traced innovation back to its origin: the earth. Jerry Lorenzen’s breakthrough non-GMO seeds were specially bred to grow high-yield, disease-resistant crops that left the land better than it started. The resulting ingredients would become a renewable food source as nutritious and flavorful as any the world had seen.
Lorenzen envisioned a closed-loop food production system uniting organic and non-GMO seed, sustainably grown crops, and clean ingredient manufacturing. Building on his seed breeding success, Jerry opened his first large-scale soybean conditioning facility in Oskaloosa, Iowa in 1999, with a second plant in Randolph, Minnesota following in 2008. It was a big step toward a World Food System that could usher in a new era of plant-based nutrition.
In the early 2000s, Jerry’s company, World Food Processing, identified yellow field peas as a crucial link in this food chain: a hearty rotational crop that increases farmers’ productivity through double-crop farming systems. Today, the company holds genetics patents on many nutrient-rich pulses adapted to growing conditions in 14 states.
With its patented milling technology, World Food Processing used yellow peas and other protein-rich pulses as raw material for its wet milling ingredient operations. In 2011, the company acquired a soy protein isolate facility in Turtle Lake, Wisconsin, a final link in the company’s end-to-end plant-based food system. Now with state-of-the-art operations and like-minded farmers in fourteen states, the stage was set for the next phase of Jerry’s plans.
As PURIS Vice President, Jerry’s son Tyler spearheaded the commercial development of the company’s signature pea protein, known as “PURISpea.” The product launched in 2014 and set a new standard for nutrition and flavor in plant-based protein. Tyler took the reigns as company president and shifted the enterprise to PURIS — a new brand capturing Jerry’s vision for protein independence built on pure, organic ingredients.
Today PURIS manufactures a spectrum of non-GMO, plant-based ingredients made from soy, pulses, lentils and corn. We source only the highest-quality organic plants and extract 100% of the nutrition from each: protein, starch, sugar, fiber and more. By going beyond protein to embrace every part of the plant, we squeeze more goodness out of everything we grow. That means less waste and environmental impact and lower costs to produce great food.
Please Visit: https://puris.com/
More about Lazard Middle Market: Lazard Middle Market LLC, a subsidiary of Lazard Ltd (NYSE: LAZ), provides customized advice on mergers and acquisitions, debt and equity recapitalizations, and financial restructurings to mid-sized companies across a broad range of industries. Our food-dedicated bankers have played key advisory roles in some of the most important, complex, and industry-defining transactions.
For more information about their Consumer, Food & Retail Group, please visit https://www.lazard.com/businesses/financial-advisory/middle-market-advisory/consumer-food-retail/.
In this week's food industry news in 3 minutes, we examine the restaurant industry's outlook for 2022, labor shortage strategies, and more.
Celebrity chef and restaurant consultant Brian Duffy (Bar Rescue, Date Plate) talks about industry pain points, his experience opening a restaurant during the pandemic, and best practices for treating staff on the latest Food Institute Podcast.
“I really believe in educating staff and I believe in empowering them.” – Chef Brian Duffy
More about Chef Brian Duffy: Born and raised in Philadelphia, PA, Chef Brian Duffy had his first experiences in the kitchen as a young child with his big Irish-Italian Family. Those experiences introduced him to culinary life, and led him to study at Philadelphia’s The Restaurant School at Walnut Hill College. Culinary school may have taught him technique, but it was those Sunday nights cooking with his family where he developed his passion.
After graduation, Chef Duffy worked under James Beard Award winning Chef Jean Marie LaCroix at The Four Seasons in Philadelphia. From there, he partnered in opening restaurants for employers & even a few of his own. It was through opening his own brick and mortar that Duffy began to realize his flair for refined, modernized pub fare and coined the term “New Celtic” cuisine. Duffy brought his “New Celtic” point of view to the Dave Magrogan Group as their Corporate Executive Chef for their brands.
In the Meantime, Duffy formed "Duffified Experience Group”, a consulting firm with the realization that most of the smaller restaurant and bar operators that are out there needed someone who spoke their language & worked the way that they do. Through this firm, Duffy has been able to work and oversee restaurants, bars and nightclubs around the globe. The motto of “Redefining the economics of food service” has given Duffy and all of his clients a new lease on their business, and their lives. On and off camera, Chef Duffy works with restaurants across the country updating their menus, and coaching them through much needed business and organizational as well as food and drink face-lifts. His proven success has made him one of the most in-demand restaurant, and hospitality consultants across North America and overseas.
Duffy is perhaps most recognized from his abundant television appearances on the wildly popular Spike TV series Bar Rescue, where he tours the country (sometimes on his Harley) reforming failing bars and restaurants with his “tell it like it is” style. He made his national on- camera debut on the Food Network series Date Plate and has appeared on countless segments on the DIY Network, HGTV, NBC, and Fine Living Networks. Chef Duffy is also a regular to the Food Network by being involved as a judge in the series Beat Bobby Flay and has appeared on The Today Show since 2006 as a recurring guest. Chef Duffy has his own line of signature spices, “Duffified Spice” as well as a line of t-Shirts, kitchen aprons, hats, and chef-driven hand soaps.
Currently Duffy is the Culinary Director and Board member for “Bar and Restaurant Expo,” the world’s largest nightlife show. Duffy is also lending his expertise to a new venture, “World Chef”, which is bringing hand curated meal kits and live cooking segments right to your home! He has also collaborated with Tampa based “Radio Influence” to create "Duffified Live" a talking & travel show with an over the top approach to eating, drinking, and experiences. When he isn’t with clients, taping or traveling, he is working on his soon-to-be-released modern gastropub cookbook, or hanging out with his family and friends in the suburbs of Philadelphia.
Please Visit: www.chefbrianduffy.com www.Duffifiedlive.com www.sidebirdeats.com/
Online grocery services have multiple components, but which reigns supreme? Brick Meets Click partner David Bishop reviews ship-to-home, pick-up, and delivery services, and highlights the best uses and challenges for each option. He also discusses how the pandemic changed consumer shopping habits and the prospects for rapid delivery.
More about David Bishop: David leads Brick Meets Click’s consumer research, retailer benchmarking, and market forecasting programs while also working closely with grocers to strengthen their online and omnichannel strategies. He’s the author of the 3 A’s growth framework that examines how shoppers and the markets are evolving relative to online grocery shopping, leveraging the firm’s Seamless Shopping Scorecard to measure potential points of friction for the customer.
More about Brick Meets Click: We recognized early on that digital would radically alter the future of grocery for one compelling reason: Consumers no longer had to depend exclusively on the stores near them to supply what they wanted or needed to buy - and that shift changed the whole game.
This is why we founded Brick Meets Click in 2011. Since then, we’ve leveraged our extensive expertise in the modern grocery business, rigorous analytics, and demonstrated sense for “what’s next” to help food retailers and marketers meet the challenge of new competition and navigate the profound changes resulting from these disruptions.
Learn More: http://www.brickmeetsclick.com
In this week's food industry news in 3 minutes, we examine Coca-Cola's experiment with alcohol, Walmart's investment in indoor farming, and more.
In this week's food industry news in 3 minutes, we examine the evolution of convenience stores, and provide an update on port backlogs.
In this week's food industry news in 3 minutes, we examine projected food-cost increases, businesses' "boomerang" employee issue, and more.
This episode is sponsored by: HUB International Limited
How will your business contend with a food product recall? Food recall insurance specialists Sommer Chanady (Senior Vice President of HUB International) and Rob Balough (Senior Vice President of AmWINS) share their expertise on the food recall process and shed light on the different types of insurance products available for the food industry. Additionally, they share use cases on how prior clients managed to mitigate reputational, legal, and other business risks by being proactive and selecting the correct insurance packages for their businesses.
"Everybody might have a recall on a piece of paper, but if you haven't tested it, it might not work in the real world...if that event happens, it could be absolute chaos." - Sommer Chanady
More About HUB International: About Hub International: Headquartered in Chicago, Illinois, HUB International Limited is a leading full-service global insurance broker and financial services firm providing risk management, insurance, employee benefits, retirement and wealth management products and services. With more than 13,000 employees in offices located throughout North America, Hub’s vast network of specialists brings clarity to a changing world with tailored solutions and unrelenting advocacy, so clients are ready for tomorrow. For more information, please visit www.hubinternational.com.
More About Sommer Chanady: Sommer has been creating exceptional risk management and insurance solutions within the food and beverage industry for over 17 years. She originally worked on the carrier side at Liberty Mutual for 5 years and joined HUB International 13 years ago. She has traveled to over 30 countries for culinary experiences and is very passionate about the food industry. Her unrelenting advocacy and expertise in this highly specialized space allows clients to feel as if she is part of their in-house risk management team.
Connect with Sommer on LinkedIn: https://www.linkedin.com/in/sommer-chanady-6326b3126/
More about Rob Balogh: Rob Balogh joined AmWINS in 2013 specializing in Product Recall and now leads a full team for AmWINS. Robert maintains daily contact with his clients. He shares quarterly market updates regarding pricing, claim scenarios and current industry events to ensure his clients are up to date on trends and a step ahead of their competition. Robert is also involved with regulatory agencies, staying on top of legislation that could impact his clients and the industry as a whole. Robert’s deep client relationships and intimate industry knowledge enable him to provide coverage analysis and scenarios to best educate his clients on the policy benefits.
As a practice group Rob and his team place and control over $70M in Product Recall premiums making them the largest Product Recall group out there. Robert and the team are able to leverage their market relationships and deliver the most favorable results for their clients. They perform an internal round table on each and every risk to make sure they are looking at all aspects without leaving any potential scenarios uncovered. When dealing with clients who experienced uninsured incidents under previous policies, Robert and the team are able to evaluate the situation and determine why the coverage gaps existed in the first place – creating endorsements to respond to these scenarios in the future.
Finally, as market conditions continue to harden, Robert and his team have been able to find premium savings for many insured’s Product Recall coverage.
Learn more about AmWINS: https://www.amwins.com/ Connect with Rob on LinkedIn: https://www.linkedin.com/in/robert-balogh-06778b33/
In this week's food industry news in 3 minutes, we examine the flexitarian movement, the rise of convenience stores, and more.
In this week's food industry news in 3 minutes, we examine the future of trade shows, the prospects for plant-based cheese, and more.
“Capital is a commodity these days and you know most founders really can take their pick in terms of which venture capital funds they partner with.”
How does the venture capital world view the current state of the food industry? Melitas Ventures founder and managing partner Alex Malamatinas (ex-Tyrian Investments, Indus Capital [former Soros Partners], and Morgan Stanley) shares his thoughts on trends centered on health and wellness, direct-to-consumer models, high valuations, plant-based products, and more. Malamatinas draws on his experience as a board member for companies ranging from Abbot’s Butcher to MUD WTR to show how the early stage food and beverage industry has evolved in recent years, how COVID-19 changed his valuation processes, and what the food industry could see in 2022.
More about Alex Malamatinas: Alex is the Founder and Managing Partner of Melitas Ventures, a New York based venture capital fund that partners with innovative early stage food & beverage companies. He serves on the boards of: Abbot’s Butcher, NomNom, Verb Energy, Beekeeper's Naturals, Lemon Perfect, Elements, RIND Snacks, Nurture Life and MUD WTR. Alex was previously a senior member of the investment teams at Tyrian Investments (seeded by Tiger Management) and Indus Capital (former Soros Partners), where he invested in global consumer companies. He began his career in Morgan Stanley's London and New York offices. Alex received his MBA from Wharton, with a Major in Finance, and BA in Political Science, with honors and distinction, from Stanford University.
More about Melitas Ventures: We partner with visionary founders who innovate and transform what consumers eat and drink. We believe in authentic brands which are better-for-you and have a positive impact on society and the environment. We apply our dedication, creativity and experience to fuel tremendous growth for our companies.
Melitas Ventures is a New York based Venture Capital fund that invests in early stage food & beverage companies through the entire value chain. The team has unique access to competitive investment opportunities and a very selective investment process. The Melitas Ventures partners have established a successful track record investing in some of the most innovative and fastest-growing early stage food & beverage companies.
More about Melitas Ventures: https://www.melitasventures.com/
In this week's food industry news in 3 minutes, we break down predictions for food inflation and multiple labor disputes.
In this week's food industry news in 3 minutes, we examine New York City's vaccination mandate, optimism within the fine-dining space, and more.
This Episode is Sponsored by: Marcum LLP
Plant-based. Frozen foods. Automation and AI. Which trends do you think will impact the food industry most in 2022? Marcum LLP’s Lou Biscotti joins The Food Institute Podcast to discuss and dissect the most important trends that will drive the food industry forward in 2022.
More about Louis Biscotti: Louis Biscotti is the national leader of Marcum’s Food and Beverage Services group. He has been an entrepreneurial leader in accounting for over 40 years. Mr. Biscotti has focused his efforts on improving his clients’ growth and profitability and has guided many companies in their development from small emerging entities into organizations worth hundreds of millions of dollars. While his clients represent a variety of industries, he is particularly well known for his work in manufacturing and distribution, especially with food and beverage companies.
An active member of many local chambers of commerce, Mr. Biscotti served as a trustee for the Foundation for Accounting Education and was a board member of the New York State Society of Certified Public Accountants (NYSSCPA). He is a former president of the Accounting Circle and an Executive Advisory Board member of St. John’s, his alma mater, and Molloy College. He also serves on the advisory boards for many of his clients, where the cumulative experience of his 40 years in practice and work with nearly 1,000 companies gives those clients an invaluable edge.
More about Marcum LLP: Marcum LLP’s Food & Beverage Services group has the perfect recipe of knowledge and service capabilities to help companies stay flexible. Marcum’s professionals provide the accounting, tax, and consulting services so that companies can concentrate on the growth of their business. Marcum serves a variety of food and beverage clients including distributors and manufacturers, importers, restaurant chains, processors and packaging, agribusinesses, and retailers.
More about Marcum: https://www.marcumllp.com/industries/food-beverage.
In this week's food industry news in 3 minutes, we examine how restaurants are rethinking delivery, grocery chains' big boost from Turkey Wednesday 2021, and more.
Shipt Bets on Personalization to Win Delivery Wars This Episode is Sponsored By: Lazard Middle Market
“People are our differentiator and we scream it from the rooftops.” – Alex Ross, Senior Director of Business Development at Shipt
Shipt (the company that brought same-day delivery to Target) is betting that people, and not processing power, will be the biggest differentiator for delivery in the coming years. Shipt senior director of business development Alex Ross joins The Food Institute Podcast to discuss Shipt’s position on the delivery spectrum, and how new initiatives including personal shoppers and a partnership with Visa could help it win the delivery wars.
Hosted By: Chris Campbell
More about Alex Ross: Alex Ross is the Sr. Director of Business Development at Shipt, the nation's premier delivery platform for grocery and retail. Alex has been at Shipt for the last four years and oversees the retailer delivery solutions, B2B, and strategic partnerships teams. Alex has spent his career in hospitality technology, with a core focus on F&B and retail. Prior to Shipt, Alex has led teams for other national organizations such as OpenTable, Expedia, and The Cheesecake Factory.
More about Shipt: We go beyond bringing the things people need – to building positive and personal relationships that last. Whether it’s taking the time to get to know our members, coming together as a team to make shoppers feel extra appreciated, or authentically representing ourselves and our partners — we spark connections that show every person counts. That’s how a simple delivery can feel like so much more.
Learn more about Shipt: https://www.shipt.com/ https://www.shipt.com/visawelcome/
More about Lazard Middle Market: Lazard Middle Market LLC, a subsidiary of Lazard Ltd (NYSE: LAZ), provides customized advice on mergers and acquisitions, debt and equity recapitalizations, and financial restructurings to mid-sized companies across a broad range of industries. Our food-dedicated bankers have played key advisory roles in some of the most important, complex, and industry-defining transactions.
Learn more about Lazard: https://www.lazard.com/businesses/financial-advisory/middle-market-advisory/consumer-food-retail/
In this week's food industry news in 3 minutes, we examine the "Strikesgiving" trend, Thanksgiving shopping projections, and more.
In this week's food industry news in 3 minutes, we examine rising food prices, the so-called "shroom boom," and more.
In this week's food industry news in 3 minutes, we examine changing consumer purchasing habits, the lunch day-part's recovery at restaurants, and more.
This Episode is Sponsored By: Mesirow
"It’s our expectation that we’ll continue to see rising meat prices, with demand outstripping supply on the processing side certainly.” – Paul Mariani, Mesirow Managing Director of Investment Banking
Although plant-based and cell-cultured meat alternatives are grabbing headlines, the animal protein sector remains robust with plenty of opportunities for mergers and acquisitions, according to Mesirow Managing Director Paul Mariani. In this episode of The Food Institute Podcast, Mariani provides an overview of market and opportunities for vertical integration in the meat sector.
Hosted By: Chris Campbell
More about Paul Mariani: Paul Mariani is a managing director with Mesirow’s Investment Banking group. He is responsible for developing key sector-relevant relationships, originating transactions, leading deal teams throughout the transaction process and providing advisory services to corporate and institutionally owned food, beverage and agribusiness clients. Paul has more than 20 years of experience as an investment banker with extensive experience in mergers and acquisitions, financial restructurings and capital formation transactions (both public and private equity and debt).
Over the course of his career, Paul has focused primarily on the food industry with a particular expertise advising agribusiness companies, branded and private label packaged food companies, distributors and wholesalers, ingredients processors, growers, restaurants and retail grocery chains. Clients have included Fortune 500 publicly traded companies, privately held/family owned companies and private equity firms.
Prior to joining Mesirow Financial, Paul was a senior banker in the food and beverage corporate finance practice at KPMG. Before that, he was a principal with Brown Gibbons Lang & Co. and he began his investment banking career in Chicago with Banc of America Securities.
Paul currently serves on the board of Naturally Chicago, an organization focused on shaping and growing the natural and good food ecosystem.
Paul earned his MBA from the John M. Olin School of Business at Washington University in St. Louis and his BA from the University of Michigan. He holds FINRA Series 7, 24, 63 and 79 licenses. Paul was a Division I collegiate athlete and continues his passion for Michigan athletics.
More about Mesirow: Mesirow Investment Banking focuses exclusively on middle-market transactions and serves both public and private companies in merger & acquisition advisory, debt advisory, restructuring and special situations, fairness and solvency opinions, board of directors advisory and special committee representation. Our practice combines rich industry knowledge and long-standing relationships with an entrepreneurial desire to customize advice and programs that help clients maximize corporate growth and value potential over time.
Learn More About Mesirow: https://www.mesirow.com/capabilities/investment-banking
In this week's food industry news in 3 minutes, we examine encouraging holiday retail sales news, and update trucking delays.
In this week's food industry news in 3 minutes, we examine increasing online grocery sales, a noteworthy coffee study, and more.
In this week's food industry news in 3 minutes, we examine inflation's impact on major CPG companies and more.
In this week's food industry news in 3 minutes, we examine the potential impact of soaring fertilizer prices, manufacturing meltdowns in the heartland, and more.
In this week's food industry news in 3 minutes, we examine the projected uptick in holiday spending, the rise in seafood consumption, and more.
In this week's food industry news in 3 minutes, we examine the increasing attractiveness of restaurant stocks with investors, Barstool Sports' expansion into the food industry, and more.
"The fact is, most people would think that because the population of vegetarians is not huge, that the category might not be so big, but it is quite the opposite... over 40% of Americans are consuming plant-based alternatives to meat, dairy, or eggs at least once every 90 days... so the demand is astronomical." – David Benzaquen
Are you ready for plant-based deli slices, seafood, or even filet mignon? Mission: Plant founder David Benzaquen is. In this episode of The Food Institute Podcast, the plant-based food industry expert talks about which product categories are ripe for disruption, the overall investment market for plant-based foods, and his vision for plant-based e-commerce grocery store PlantBelly.
More David Benzaquen: David Benzaquen is one of the world’s leading experts in the plant-based food industry. He invests in and advises plant-based CPG disruptors through his firm Mission: Plant, and is the co-founder of consumer insights firm, Moonshot Collaborative, and plant-based ecommerce grocery store, PlantBelly. David previously founded and sold the plant-based seafood company, Ocean Hugger Foods.
Learn More About Mission: Plant: https://missionplant.com/
Learn More About Moonshot Collaborative: https://moonshotcollaborative.com/
Learn More About PlantBelly: https://plantbelly.com/
In this week's food industry news in 3 minutes, we examine the latest in e-grocery platforms, update African swine fever concerns, and more.
In this week's food industry news in 3 minutes, we examine the rise of 10-minute "ultrafast" delivery, and how Misfits Market was able to double its valuation in a matter of months.
“When the bride marries into her husband’s family, the most important recipe for kimchi-making then gets handed down by the mother-in-law… You’re guaranteed to get delicious food and delicious kimchi, so it plays a very important role.” --- Lauryn Chun
When it comes to making kimchi, Mother-in-Law’s founder Lauryn Chun says it’s a labor of love. Chun joined The Food Institute Podcast to share her story about leaving the financial world to start her company and the cultural elements of kimchi-making. She also shares her thoughts on female leadership in the food industry, her restaurateur mother’s role in developing her leadership style, and how Mother-in-Law’s adapted to the pandemic.
More About Mother-in-Law’s: We began Mother-in-Law’s with a mission to share a delicious, authentic, handcrafted small batch kimchi using the finest natural ingredients. As an avid food and wine lover, founder, Lauryn Chun was inspired by the beauty of Korea's handcrafted tradition of kimchi as a fine food that belongs in the ranks of fine fermented foods like wine, cheese and beer traditions.
Our first kimchi launched in 2009 with original “House” based on an original recipe from her mother’s family restaurant Mother-in-Law's House (Jang Mo Jip) founded in 1989 in Garden Grove, California. It is still our best seller!
In 2012, Lauryn authored The Kimchi Cookbook: 60 Modern and Traditional Ways to Make and Cook Kimchi to share the history of kimchi making tradition with modern recipes and share its versatility to more home cooks.
Mother-in-Law’s Gochujang launched in 2014, the most popular fermented chile paste and sauces which captures authentic flavors of the Korean pantry. The unique taste of gochujang’s flavor profile comes from fermentation that bring out the taste of umami and moderate heat from the chili spice that many can enjoy. It can be used in a multitude of ways from cooking, dipping and marinade. Ours is loved by many because it contains clean ingredients with no msg or corn syrup!
Mother-in-Law’s is the first brand of artisan kimchi and gochujang sold in specialty and natural markets nationally and a leading pioneer in fermented foods category.
Learn More About Mother-in-Law’s: https://milkimchi.com/
In this week's food industry news in 3 minutes, we examine QR codes' resurgence in restaurants, the demands of today's workers unions, and the frustrations of U.S. ranchers.
This Episode of the Food Institute Podcast is Sponsored By: Marcum LLP
“Confectionary is a category that’s always done really well ... it continues to perform really well even within the pandemic, and it’s expected to continue to grow. It plays a really important role in people’s lives.” --- Joanna Lepore
What does the future of snacking look like? Mars Wrigley Global Foresight Leader Joanna Lepore joins The Food Institute Podcast to discuss the 5- and 10-year prospects for chocolate, confectionary, and other munchables. Lepore also shares her views on how consumer preferences have changed during the pandemic, emerging omnichannel approaches, and the importance of social commerce and subscription-based e-commerce.
More About Joanna Lepore: Joanna is a strategy, marketing and insights leader with experience across multiple industries, including personal care, dairy, food and confectionery. A seasoned marketer, Jo has led new brand creation, innovation transformation and award winning creative communications. But it’s innovative thinking that she’s most passionate about, specifically helping businesses identify opportunities for expansive, transformational growth and to move with purpose on them. Jo leads Foresight within the global team at Mars Wrigley, heading up future thinking for the North American market.
Listen to Jo’s Podcast - Future Imagined: Spotify: https://open.spotify.com/show/43r8uIHlGLrrmk64JjZNxH#_=_ Captivate.fm: https://futureimagined.captivate.fm/
More About Our Sponsor: Marcum LLP’s Food & Beverage Services group has the perfect recipe of knowledge and service capabilities to help companies stay flexible. Marcum’s professionals provide the accounting, tax, and consulting services so that companies can concentrate on the growth of their business. Marcum serves a variety of food and beverage clients including distributors and manufacturers, importers, restaurant chains, processors and packaging, agribusinesses, and retailers. For more information, please visit https://www.marcumllp.com/industries/food-beverage.
Learn More About Marcum’s New York Food and Beverage Summit: https://www.marcumevents.com/events/marcum-new-york-food-beverage-summit
In this week's food industry news in 3 minutes, we examine the popularity of loyalty programs, the ascent of dollar stores, and more.
In this week's food industry news in 3 minutes, we examine U.S. food distributors' supply chain pain, unique new restaurant endorsement deals, and more.
This Episode of the Food Institute Podcast is Sponsored by: Mazars
How is Blue Apron addressing packaging and food waste in the meal kit vertical? Hannah Koski, head of sustainability and social impact at Blue Apron, joins The Food Institute Podcast to discuss different programs the company is leveraging, its ESG principles, and how the New York-based meal kit maker balances the fine line between providing convenient food offerings and reducing waste.
Hosted By: Chris Campbell
More About Hannah Koski: Hannah Koski is Head of Sustainability and Social Impact at Blue Apron, where she strives to evaluate and account for the environmental and social impacts of the company's sourcing and business practices. She has dedicated her 10+ years in the food industry to developing sustainable supply chains. Her experience spans the value chain, from producer on a diversified organic farm to Director of Procurement. She holds a master's degree in horticulture from Cornell University with a focus on urban agriculture and extension programs, and directed the nationally-recognized football-field-turned-farm at Paul Quinn College in Dallas, Texas, which aims to address food insecurity via student-led social entrepreneurship. In Dallas, she has also provided consulting and educational services to promote urban farming and community gardening in North Texas. She serves on The Common Market Texas Board of Directors and as a member of ReFED's Expert Network, working to significantly reduce US food waste.
More About Blue Apron: Our food system—the way in which food is grown and distributed—is complicated, and making good choices for your family can be difficult. We are changing that: By partnering with farmers to raise the highest-quality ingredients, by creating a distribution system that delivers ingredients at a better value and by investing in the things that matter most—our environment and our communities. This will be a decades-long effort, but with each Blue Apron home chef, together we can build a better food system.
To learn more about Blue Apron, please visit: Homepage: https://www.blueapron.com/ Blog: https://blog.blueapron.com/ Blog Post on Sustainable Packaging Goals: https://blog.blueapron.com/sustainable-packaging-goals/
For More in the Mazars ESG Podcast Series, Please Listen To: How Fair Trade USA Connects Consumers and Producers
Thanks to Our Sponsor: Mazars Mazars in the US provides food and beverage companies with the specialized expertise required to venture further in this dynamic industry environment. The more than 200 leading food and beverage manufacturers, distributors, restaurants, and importers who call us their trusted advisors are a testament to our deep market knowledge and global capabilities. In recent years, sustainability has evolved substantially in the food and beverage marketplace. Good corporate governance and social responsibility are not simply rooted in doing the right thing, they also bring with them performance benefits. We help companies address their sustainability strategies from design and embedding to reporting and assurance. We give you a competitive edge to maximize results. For more information, please visit https://www.mazars.us/Home/Services/Sustainability.
In this week's food industry news in 3 minutes, we examine the historic recent jump in menu prices, equipment shortages at restaurants, and more.
This Episode of the Food Institute Podcast is Sponsored by: Mazars
Most consumers have seen the Fair Trade Certified™ seal on a variety of products, but what exactly does it mean? Lauren Tolbert, Partnership Development Manager with Fair Trade USA, joins The Food Institute Podcast to share her experience with the organization and its mission. Tolbert discusses Fair Trade’s programs and policies governing seafood, agriculture, food products, and beverages, and provides best practices for retail partners looking to leverage the Fair Trade brand.
Hosted By: Chris Campbell
More About Laurent Tolbert: Lauren joined Fair Trade USA in the fall of 2019 with a mission to empower retailers to incorporate sustainability goals into their go forward strategies, while also awakening consumers to their purchasing power. As Partnership Development Manager, Lauren supports retailers and foodservice partners with developing and sourcing private brand programs, incorporating certified national brands into their assortments, creating sustainability goals/commitments, and promoting these items to drive positive business results. Lauren brings 13+ years of retail merchandising, planning and brand development experience. Before joining Fair Trade USA, Lauren held various buying/category management roles at retailers such as Family Dollar and Belk. Connect with her on LinkedIn.
More About Fair Trade USA: Fair Trade USA is a nonprofit organization and the leading certifier of fair trade products in North America. Its trusted Fair Trade Certified™ seal on a product signifies that it was made according to rigorous fair trade standards that promote sustainable livelihoods and safe working conditions, protection of the environment, and strong, transparent supply chains. Rather than creating dependency on aid, Fair Trade USA’s model empowers farmers, workers, and fishers to fight poverty and earn additional money to improve their communities. Winner of Fast Company’s Social Capitalist of the Year Award and recognized as a leading social venture by the World Economic Forum, Clinton Global Initiative, Skoll Foundation, and Ashoka, Fair Trade USA also helps brands and retailers tell their stories of impact and educates consumers about the power of their purchase.
To learn more about Fair Trade USA, please visit: Homepage: https://www.fairtradecertified.org/ Retail/Brand Portal: https://www.fairtradecertified.org/business COVID-19 Resources: https://www.fairtradecertified.org/news/emergency-funds-for-covid-relief Seafood:https://www.fairtradecertified.org/business/standards/documents/capture-fisheries-standard-overview Upcoming Events: https://www.fairtradecertified.org/news
Thanks to Our Sponsor: Mazars Mazars in the US provides food and beverage companies with the specialized expertise required to venture further in this dynamic industry environment. The more than 200 leading food and beverage manufacturers, distributors, restaurants, and importers who call us their trusted advisors are a testament to our deep market knowledge and global capabilities. In recent years, sustainability has evolved substantially in the food and beverage marketplace. Good corporate governance and social responsibility are not simply rooted in doing the right thing, they also bring with them performance benefits. We help companies address their sustainability strategies from design and embedding to reporting and assurance. We give you a competitive edge to maximize results. For more information, please visit https://www.mazars.us/Home/Services/Sustainability.
In this week's food industry news podcast, we examine how consumers are stocking their pantries due to the Delta variant, the restaurant industry's recovery, and more.
In this week's food industry news in 3 minutes, we examine Kroger's unique new ghost kitchen setup, how restaurants are addressing wage "compression," and the dwindling American beer market.
On the heels of plant-based meat alternatives going mainstream, are you ready for the kelp burger? Join us in exploring the kelp market with Courtney Boyd Myers, founder, CEO, and CMO of AKUA. While the company is looking to change the plant-based scene with its kelp-based burgers, it also produces pasta and jerky that feature ocean-farmed kelp. Myers also talks about the inspiration behind AKUA’s products, the investment landscape for the kelp market, and the outlook for growth.
Hosted By: Chris Campbell
More About Courtney Boyd Myers: Courtney Boyd Myers, who is a founder, CEO, and CMO of AKUA, is also an entrepreneur, environmentalist, and writer. Prior to launching AKUA, she helped build the Summit Community, a global network of founders, creatives, and innovators. Previously, she helped market companies such as Four Sigmatic and Unframed Ice Cream. She began her career as a journalist at Forbes Magazine and The Next Web and has been recognized as one of Fast Company’s Most Creative People in Business. She currently serves as an advisor to GreenWave. She can be reached at cbm@akua.co.
More About AKUA: AKUA creates foods that can feed the planet sustainably while reversing climate change, and restoring health to our world's oceans. All of our products are made from ocean-farmed kelp, which is one of the most healing and healthy forms of food on the planet. And we’re in the business of making seaweeds - or, as we like to say - seagreens - taste delicious.
To learn more about AKUA, please visit: https://akua.co/
In this week's food industry news in 3 minutes, we break down the surging prices of both seafood and coffee, vaccination requirements in California, and new unemployment statistics.
For Stephen Ritz, growing produce goes hand in hand with educating children. Ritz, a lifelong educator from the Bronx, New York, founded Green Bronx Machine with the belief that healthy foods led to better health, educational, and job prospects for his students. He grew it from an afterschool program into a full K-12+ curriculum, and now students help him in growing fresh fruits and vegetables via indoor farms and an outdoor farm located on a decommissioned New York City street. In this episode of the Food Institute Podcast, Ritz shares his beliefs on the intersection of education and nutrition, and why his students succeed while learning how to farm indoors.
Hosted By: Chris Campbell
More About Stephen Ritz: Stephen Ritz is a South Bronx educator who believes that students should not have to leave their community to live, learn, and earn in a better one. An internationally acclaimed award-winning educator, Stephen is the author of the best-selling book, The Power Of A Plant, and founder of Green Bronx Machine. Known as “America’s Favorite Teacher,” Stephen is responsible for creating the first edible classroom in the world, which he has evolved into the National Health, Wellness and Learning Center. He and his students have grown more than 100,000 pounds of vegetables in the South Bronx, and in the process, Stephen has moved school attendance from 40% to 93% daily and helped provide 2,200 youth jobs in the Bronx.
More About Green Bronx Machine: Green Bronx Machine is an impact driven, for-purpose organization with 501(c)(3) status rooted in the belief that we are all Amer-I-Cans! Green Bronx Machine was born via collaboration between life-long educator Stephen Ritz and his students who observed that as waistlines expanded, engagement and opportunities in school decreased, school performance suffered, and hope and ambition became minimized. Originally an after-school, alternative program for high school students, Green Bronx Machine has evolved into K-12+ model fully integrated into core curriculum. Our students grow, eat and love their vegetables en route to spectacular academic performance.
To learn more about Stephen Ritz, please visit: https://stephenritz.com/
To learn more about Green Bronx Machine, please visit: https://greenbronxmachine.org/ https://greenbronxmachine.org/letslearn/
To learn more about vertical/indoor farming, please read: https://foodinstitute.com/focus/fi-report-preview-vertical-farming-concept-experiencing-immense-growth/
In this week's food industry news in 3 minutes, we break down the major ingredient shortages multiple QSRs are dealing with, the growth of online grocery shopping, and the future of alternative seafood.
In this week's food industry news in 3 minutes, we break down a few innovative strategies for navigating the labor shortage, examine a major new company entering the cultured-meat market, and more.
What are the noteworthy trends of the post-pandemic restaurant revival? Chef, author, and media host Mike Colameco, best known as the host and producer of the television program Mike Colameco’s Real Food, joined The Food Institute Podcast to discuss emerging trends in the New York City restaurant scene as the city enters a new normal. Colameco shares his views on the arrival of plant-based concepts, how the current labor situation should not be a surprise to anyone in the industry, silver linings and learnings from shifts related to COVID-19, and where the industry could be headed in the years to come.
Hosted By: Chris Campbell
More About Mike Colameco: Mike Colameco is a professionally trained chef, author, radio, and TV host. He is a graduate of the Culinary Institute of America, class January '82. After graduating from CIA he worked at the Four Seasons Restaurant, Windows On The World (Cellar in The Sky), The Maurice, Tavern On The Green and at the age of 31 he was the Executive Chef of The Ritz Carlton, New York City prior to opening his own seasonal restaurant, The Globe in Cape May, N.J. Along with being the host/producer of Mike Colameco's Real Food, he was the host/producer of the live call-in radio program Food Talk on New York's iconic radio station 710 WOR-AM for six years and from 2012 to 2015 was the host/producer of Mike Colameco's Food Talk on The Heritage Radio Network. Mike is the author of Mike Colameco's Food Lover's Guide to New York City, published by John Wiley & Sons in 2009, and has written for Saveur, Guitar Aficionado, Edible Manhattan and Edible New Jersey.
To learn more, please visit: https://www.colameco.com/ https://www.pbs.org/food/shows/mike-colamecos-real-food/
For more on the post-pandemic restaurant industry, listen to: The Restaurant of the Future
In this week's food industry news in 3 minutes, we break down the latest customer satisfaction ratings for fast-food chains (featuring a surprising last-place finisher), the increasing global demand for poultry, and more.
What’s the current state of the U.S. farmer? With historic heat, record droughts, and unprecedented supply chain problems, The Food Institute Podcast invited Wells Fargo agricultural economist Dr. Michael J. Swanson to discuss market conditions, the biggest challenges for farmers, and the outlook for the agriculture sector. The conversation ranges from U.S. grain exports to California growing conditions, and covers most crops in between. Additionally, Dr. Swanson shares his beliefs on where the market will end up in the second half of 2022.
Hosted By: Chris Campbell
More About Dr. Michael J. Swanson: Michael Swanson is an agricultural economist and consultant for Wells Fargo, the largest commercial agricultural lender in the U.S. since 1997. Based in Minneapolis, his responsibilities include analyzing the impact of energy on agriculture and strategic analysis for key agricultural commodities and livestock sectors. His focus includes the systems analysis of consumer food demand and its linkage to agribusiness. Additionally, he helps develop credit and risk strategies for Wells Fargo’s customers, and performs macroeconomic and international analysis on agricultural production and agribusiness.
Michael joined Wells Fargo in 2000 as a senior economist. He received his undergraduate degrees in Business Administration and Economics from the University of St. Thomas in St. Paul, MN. He received his Master’s and Ph.D. degrees in Applied Economics from the University of Minnesota. Prior to working at Wells Fargo, he worked for four years at Land O' Lakes, a large national dairy cooperative based in Minnesota. Before working in the dairy processing business, Michael lived in South America for four years working for Cargill. His first position was with the Burlington Northern Santa Fe railroad as transportation systems analyst.
More About Wells Fargo: Wells Fargo has been the nation's leading agricultural lender among commercial banks for 25 consecutive years, according to Top 100 Farm Lenders (FDIC – 4Q 2020). Wells brings farm-to-fork expertise to our clients in the agribusiness, food, beverage and hospitality industries with bankers who are passionate and knowledgeable about the industries, provide strategic products designed to mitigate industry-specific risk, and provide a full suite of services for businesses of all sizes.
To learn more about Wells Fargo, please visit: https://www.wellsfargo.com/com/industry/food-and-agribusiness/
How is Camerican International navigating an unprecedented supply chain? While many looked forward to the post-COVID era, supply chain bottlenecks are complicating efforts for food importers who are contending with companies bringing in higher-margin goods like electronics. Camerican president Josh Gellert and senior director of global supply chain Michael Murphy join The Food Institute Podcast to discuss their company’s strategy in finding port capacity, maintaining client relationships, and what to expect in the months to come.
Hosted By: Chris Campbell and Brian Choi
More About Josh Gellert: Josh Gellert serves as President of Camerican International. He received a Bachelor of Science degree from Cornell University and an MBA from Northwestern University's Kellogg School of Management. Josh began his career as an investment banker at JP Morgan Chase. After graduating from business school, Josh worked in management consulting at Oliver Wyman and brand management at Nestle. Josh joined Camerican in 2009. He is a member of various trade associations and serves as a Board Member for the Association of Food Industries (AFI) and as a Committee Member for the American Frozen Food Association (AFFI).
More About Michael Murphy: Michael Murphy, senior director of global supply chain at Camerican International, has a background in both international logistics and in the food and beverage industry. For over 30 years, Michael has built efficient and lasting logistics solutions for food importers. He has held positions at Maersk Line, Maersk Logistics, Kraft Foods and Sabra/Pepsi Logistics. By understanding the challenges of both carriers and shippers , Michael has always concentrated on collaboration using data driven solutions. He believes in contracting for long term partnerships in order to provide lasting value and efficiency to both sides of the equation.
More About Camerican International: For nearly 100 years, Camerican has been a leading supplier to the food industry of imported fruits, vegetables, seafood, and meat. We represent outstanding food processors on five continents, and 40 countries, importing and distributing their products in the United States. We pride ourselves on working with a carefully selected number of processors in each country who meet rigid criteria for quality control, performance excellence, financial stability, and business integrity.
We are actively supplying this range of products to the three major sectors of the food industry: food service, retail, and manufacturing. We are proud that our customer list is principally comprised of the top echelon of companies in each sector. In total, we import over 18,000 FCL's annually.
We are a financially strong, consistently profitable company that continues to play a leadership role in the food importing business.
To learn more about Camerican, please visit: http://camerican.com/website/index.php/about/
In this week's food industry news in 3 minutes, we break down the historic heatwave impacting crops in the Pacific Northwest, Dunkin' Donuts' shift away from plant-based sausage, and the increasing interest surrounding grocery-anchored real estate.
In this week's food industry news in 3 minutes, we break down one QSR's solution to the hot wing shortage, food suppliers' desperate search for truck drivers, and Amazon's bold autonomous trucking plans.
Which post-pandemic Millennial food and beverage trends are the folks at Moosylvania tracking? Join Moosylvania chief strategy officer Andrew Cohen as he discusses what’s changed and what’s stayed the same with America’s darling cohort in the wake of the pandemic. Cohen argues Millennials in the past wanted to look good, feel good, be entertained; now, Millennials tend to focus on being themselves, finding products tailored to their interests and likes, and looking at the larger world. Additionally, Cohen explains some movement on his company’s Millennial 100 study, and what brands advanced during the pandemic.
Hosted By: Chris Campbell
More About Andrew Cohen: Andrew has spent 8 years at Moosylvania since achieving his MBA from Babson College. His past few years have been spent overseeing all social and digital campaigns for clients like Steaz, General Cigar, Gallo, Enterprise and Scrubs & Beyond. With a focus on setting strategic goals both internally and externally, Andrew believes in being relentlessly solution-focused and pushing teams to find their next gear. He’s also been a key leader within the culture of our agency and the ever-changing marketing climate, providing continual thought leadership and a platform for change.
More About Moosylvania: Everyone has an option to join your brand. Moosylvania makes them want to. We’re a full-service integrated agency that builds brand communities through two-way participation, turning one-time purchasers into lifelong fans. We find adoption comes from brands that offer emotional value beyond their products. Our work is driven by an understanding of Millennial behavior and the connections they have with brands. Our Top 100 Millennial Brands is the culmination of our research and has been featured in The New York Times, Adweek, Forbes and more. Our client roster includes PayPal, Gallo Wine & Spirits, General Cigar, Sapporo, Venmo and Assa Abloy.
To learn more about Moosylvania, please visit: https://moosylvania.com/
In this week's food industry news in 3 minutes, we break down the wave of resignations currently at U.S. businesses, restaurants' recovery, and increasing drought concerns.
This Episode of the Food Institute Podcast is Sponsored by: BMO
Dive into the key themes from the 16th Annual BMO Farm to Market Conference with Erica Kuhlmann during her first appearance on the Food Institute Podcast. Kuhlmann, who serves as Managing Director and Market Executive of BMO Harris Bank’s Food, Consumer and Agribusiness Group, discusses how many consumers are now searching for “food with a purpose.” Additionally, she discusses the rising labor challenges across various food sectors, and the long-term concerns surrounding inflation. The conversation also covers AI and automation, and the growing importance of the ESG agenda in the marketplace.
Hosted By: Brian Choi
More About Erica Kuhlmann: Erica T. Kuhlmann is a Managing Director and Market Executive of BMO Harris Bank’s Food, Consumer and Agribusiness Group. The Food, Consumer and Agribusiness Group focuses on building banking relationships with mid-market companies in the industry sector.
Erica is a thirty-plus-year veteran of BMO Financial Group, having served in various leadership roles throughout her tenure at the bank.
She has worked with agribusiness companies, branded and private label food manufacturers, front line commodity processors, protein processors, input suppliers, wholesale distributors and grocery chains throughout her career, providing banking services, capital and advice to companies in the sector.
Erica holds a BA from Northwestern University and an MBA from the Booth School of Management at the University of Chicago. She is a board member of IFAMA, the International Food and Agribusiness Management Association, Chicagoland Food and Beverage Network and Naturally Chicago.
BMO Harris is a full-service corporate bank, providing a complete range of financing alternatives tailored to a company’s unique needs, including syndicate loan facilities, working capital financing, capital expansion financing, and asset securitization. The bank provides customized tools and services to manage a company’s day-to-day capital management, including treasury management services, interest rate risk management, foreign exchange and commodity price risk management.
Thanks to Our Sponsor: BMO Whether you’re a producer, processor, retailer or distributor, every company throughout the food continuum needs a financial partner that understands the factors that can impact their business. From emerging consumer trends and industry consolidation, to commodity fluctuations and economic cyclicality, BMO’s experienced team of specialists understands the issues affecting your company and uses that knowledge to develop tailored solutions that address your needs and helps you achieve your vision. To learn more about how they can help, visit http://www.bmoharris.com/food.
To learn more about BMO, please visit: http://www.bmoharris.com/food
In this week's food industry news in 4 minutes, we break down QSR menu price hikes, alt-meat's ascent, and the so-called "meme-stock" trend that's starting to impact restaurant chains.
Canidae CEO Bret Furio explains how humanization is propelling premium pet products in the latest episode of the Food Institute Podcast. Furio discusses Canidae’s premium pet food lines, and finds parallels with human products as the pet category expands. Additionally, he details Canidae’s commitments to sustainable packaging and fresh ingredients, and shares his thoughts on where the pet food business could soar in the years to come.
Hosted By: Chris Campbell
More About Bret Furio Bret is Chief Executive Officer at Canidae Pet Food, where he leads a team of over 150 employees. Bret leads a talented team at both Canidae's plant in Brownwood, Texas, as well as their headquarters in Stamford, Connecticut. Bret has more than twenty years of experience in strategic marketing, sales, and general business management from a diverse range of companies in the consumer packaged goods sector, including Zarbee's Naturals, Philips Consumer Lifestyle, Nice-Pak Products, and The Gillette Company.
More About Canidae: Canidae goodness comes through not just in the quality of our ingredients and formulas, but also in the dedicated employees we hire. The talented teams at our plant in Brownwood, Texas, our headquarters in Stamford, Connecticut, and our national sales force across the country work together every day to bring health, happiness and connection to pets and their people. Joining Canidae means joining a team on a mission to bring out the best in pets, people and our planet every day.
We are a team-focused, performance driven organization composed of diverse, passionate and committed people. We don’t just call ourselves The Canidae Crew because alliteration is catchy. The crew boat inspires the way we do business, together. On a crew boat, there’s no motor or sail to propel you forward — it all comes down to the team. Everyone on the boat plays a unique and pivotal role. And it only works when we’re working together, in sync. While we all pride ourselves on being passionate, self-driven achievers, we value collaboration, teamwork and mutual respect above all. We know we’re better together.
To learn more about Canidae, please visit: https://www.canidae.com/
In this week's food industry news in 4 minutes, we break down the JBS cyber attack, Tesla's reported restaurant plans, and the abrupt departure of Tyson's CEO.
What do future food leaders think about the food industry’s prospects over the next five years? Professor Daniel Williams Hooker of Cornell University joins The Food Institute Podcast with three of his most gifted students to discuss the results of a recent survey produced in partnership with The Food Institute. The students offer their opinions on the importance of plant-based foods, food delivery, animal proteins, social causes, and more.
Hosted By: Chris Campbell
More About Daniel Williams Hooker Dan is a global retail and consumer packaged goods executive with broad experience across diverse business environments and formats, leading traditional food retail operations and merchandising, as well as product development, consumer and category analytics, sourcing and procurement, global trading, national sales and ecommerce. Dan is an outstanding strategist and general manager, and he has led the successful startup of multiple diverse businesses. Known for and recognized as one of the world’s leading authorities on retailers’ proprietary brands, he has shaped clients’ programs across four continents and eight classes of trade. His passion is in helping companies see their unique DNA and positioning and creating actionable marketing and sales strategies essential for their success.
After earning a degree from Cornell University in Agribusiness and Marketing, Dan plunged headlong into retail joining Aldi Foods as a District Manager. In the early 1990’s Wakefern/ShopRite was very concerned about Aldi’s expansion east and Dan jumped at the opportunity to start a business, and moved to West Springfield, MA and opened the first Price Rite Store. Today there are over 70 Price Rite stores that generate over $1 Billion in annual revenue and they are a strategic growth driver for Wakefern.
After spending two years at Arthur Andersen as a retail consultant Dan spent fourteen years at Daymon Worldwide working with manufacturers and retailers across the world. Dan’s career at Daymon progressed rapidly, and In 2011 Dan was appointed to the Executive Leadership Team (ELT) as the Chief Supplier Officer (CSO). As the CSO Dan was responsible for Category Management and Analytics, Supplier Relationships, Global Sourcing and Procurement and ran Daymon’s import and export businesses. As a member of the ELT Dan was instrumental in re-inventing Daymon from consulting/brokerage company to a broader retail services company. Dan left Daymon at the end of 2013 and joined Trilliant Food and Nutrition in January of 2014 as the Vice President of Sales for national accounts and ecommerce.
For the last four years Dan has focused on the digital channel selling to ecommerce retailers and running multi-million-dollar businesses for Walmart.com and Jet.com.
And today, Dan is on the Faculty at the SC Johnson College of Business at Cornell University where he teaches both graduates and undergraduates in Food and Consumables Marketing, Supply Chain Strategy, and he is the Director of External Education for the Food Industry Management Program.
Dan has an MBA from the University of Connecticut.
To learn more about the SC Johnson College of Business at Cornell University, please visit: https://dyson.cornell.edu/
In this week's food industry news in 4 minutes, we break down food shortages, a spike in organic food sales, and the recent uptick in automation.
In this week's food industry news in 4 minutes, we break down restaurants' labor shortage, mask mandates, and the plant-based protein market.
How is the food industry leveraging micro-influencers? Food Institute CEO Brian Choi speaks with Robyn Carter of Jump Rope Innovation and Brooke Stewart of Power Moms Media about how food companies are leveraging these everyday people with strong social media followings in niche categories to enhance and promote their brands. The conversation covers the growing importance of influencer marketing, how celebrities are being integrated into brands, the differences between inauthentic and authentic marketing, and the emergence of the micro-influencer in the advertising space.
Hosted By: Brian Choi
More About Robyn Carter Carter is the founder and CEO of Jump Rope Innovation, a trends and innovation consultancy that brings consumer and category trends together in service of smart innovation. Carter is also co-founder of IT! Factor, a tool that brings social media Influencers together with brands for future-forward research and idea development. Jump Rope serves some of the world’s top CPG companies— including Unilever, Mondelez, and Mars Wrigley—as well as clients in other industries such as nutritional supplements and foodservice.
Carter founded Jump Rope Innovation in 2005, shortly after her son was born, so she is well versed in some of the parent-while-you-work challenges that many are facing today.
Before founding Jump Rope Innovation, Carter’s previous life was spent in advertising, working in both Account Management and New Business, helping to create and implement communications strategies for some truly iconic brands such as Capri Sun, Red Stripe, and Maxwell House. She graduated from Cornell University with a BS in Industrial & Labor Relations.
For more information, please visit: http://www.jumpropeinnovation.com/
More About Brooke Stewart Brooke Stewart is a marketing and advertising executive with over 20 years of experience working with top consumer package goods, fashion and retail brands.
From snack foods to fashion, from NASCAR to hip hop, Brooke helped find creative ways to make brands shine. Early on, Brooke carved out a niche for herself and the brands she represented by clearly identifying with the targeted consumer. As a teen expert, she created and led a series of teen panels that identified emerging trends and interpreted them into actionable opportunities for her clients. She scouted key event partnerships and managed the relationships with ESPN X Games, NASCAR, and World Championship Wrestling to name a few. These sponsorship programs helped her clients stand out in the competitive teen marketplace.
Next, Brooke left the agency world to tackle the client-side at Lugz Shoes. There she managed all aspects of the urban fashion brand's marketing efforts. Marketing to a young, fashionable, urban male meant turning on a dime when it came to implementing programs and advertising initiatives. This skill certainly came in handy in Brooke's next job as wife and mom to two boys.
Seeing the opportunity to bring influential moms together with well-respected brands, Brooke founded Power Moms Media in 2009. Today, Brooke has cultivated a network of influencers that she works with to customize content creation for brands large and small resulting in increased brand awareness and customer loyalty.
For more information, please visit: http://www.powermomsmedia.com/about.html
In this week's food industry news in 4 minutes, we break down the impact of inflation, oat milk's surge in popularity, rising consumption of coffee, and more.
Prospects for Plant-Based IPOs in 2021
This Episode of the Food Institute Podcast is Sponsored by Mesirow Financial
What are the prospects for plant-based IPOs in 2021? Bloomberg Intelligence Senior Analyst Jennifer Bartashus joins the Food Institute Podcast to discuss how Impossible Foods, Oatly, and Chobani could go public this year, and whether consumer demand for plant-based products could propel them to record-breaking valuations. Additionally, she shares her thoughts on the current state of the plant-based market and where it could go in the years to come.
Hosted By: Chris Campbell
More About Jennifer Bartashus Jennifer Bartashus is a Senior Analyst covering food retail, mass merchants, and packaged food companies for Bloomberg Intelligence. Bartashus has over 20 years of experience in the financial markets, and appears as a guest on TV and radio outlets worldwide where she discusses her research and industry insights. In previous positions she has focused on strategic operations, Latin American markets and the development of analytic and trading tools.
Thanks to Our Sponsor: Mesirow Financial Banking Mesirow Investment Banking focuses exclusively on middle-market transactions and serves both public and private companies in merger & acquisition advisory, debt advisory, restructuring and special situations, fairness and solvency opinions, board of directors advisory and special committee representation. Our practice combines rich industry knowledge and long-standing relationships with an entrepreneurial desire to develop tailored solutions designed to deliver measurable results. For more information, please visit https://www.mesirow.com/capabilities/investment-banking.
In this week's food industry news in under 5 minutes, we break down record beef and pork exports, the persistent chicken wing shortage, Kroger's new drone delivery program, and more.
Is there power in plant-based pudding? Noops founder Gregory Struck certainly thinks so. Struck joins the Food Institute podcast to share his personal health journey and how it served as the impetus to start his plant-based pudding company. Struck explains why he targeted the pudding market and details how he hopes his product will address some systemic health issues in America. Additionally, he shares how he was motivated by finding less-than-healthy snacks for his kids at parties, and reveals some new product ideas Noops is developing.
Hosted By: Chris Campbell
More About Gregory Struck: Gregory recently founded Noops, his third company in the CPG space. Noops is tackling the multi-billion dollar pudding category with a dairy-free plant-based offering. Previously Gregory was Co-Founder and COO of Hungryroot (Lightspeed, KarpReilly, Lerer Hippeau). Before that was a Co-Founder of Long Island Brand Beverages, a CPG company acquired by Cullen Investments and taken public on the NASDAQ. Gregory was moved to start Noops after having survived a bout with skin cancer and learning he had a rare genetic disease calling for him to eat a predominantly plant-based diet.
For more information on Noops, please visit: https://eatnoops.com/
In this week's food industry news in under five minutes, we break down the latest innovations in plant-based protein, a predicted slump for delivery apps, millennials' favorite brand choices, and more.
After pivoting during the COVID-19 pandemic, where does grocery retail go from here? BrickMeetsClick Chief Architect Bill Bishop returns to the Food Institute Podcast to discuss grocery e-commerce sales statistics for March 2021 one year after the start of the COVID-19 pandemic. Additionally, he shares guidance on how grocery retailers can innovate in the face of rising pressure from non-traditional competition.
Hosted By: Chris Campbell
More About Bill Bishop: Recognized as one of the retail food industry’s preeminent advisors, Bill has been involved in research and consulting for several decades with a concentration on the new issues and developments impacting this business.
Bill co-founded Brick Meets Click in 2011 with Steve Bishop. Today, as its Chief Architect, he focuses on analyzing the forces driving change in food and grocery retailing and providing practical guidance on how to respond effectively. Brick Meets Click’s services and thought leadership help organizations successfully navigate the changing food retail ecosystem and leverage disruptive business innovations, from online grocery to new formats and hard discounters.
In September 2020, Bill was inducted into the Private Label Hall of Fame in recognition of his contributions to the growth of the industry.
Early in his career Bill was the Vice President of Research at the Supermarket Institute (now FMI). Later, he founded Willard Bishop Consulting and led major studies on new store formats, pricing strategy, direct store delivery, and loyalty marketing. He also helped create the supermarket-focused Coca-Cola Retailing Research Council (CCRRC) and convenience retail-focused NACS/CCRRC. Bill earned a PhD in Agricultural Economics and Marketing from Cornell University. He has taught Marketing Channels at Northwestern University’s Kellogg School of Management, and served on the Boards for Raley’s Fine Foods and The Food Institute.
For more information on BrickMeetsClick, please visit: https://www.brickmeetsclick.com/
In the first installment of The Food Institute's quick-hitting news podcast, we break down the trend of major food companies raising prices, worsening drought conditions in the western U.S., meatpacker JBS' move into the plant-based sector, and more.
The FI Fast Break podcast aims to provide those in the food industry with a 4-minute breakdown of the biggest news of the week. If a story happens during the week that could significantly impact your industry segment, you'll hear it here.
To weather the COVID-19 pandemic, D’Artagnan embraced the words of its inspiration: “all for one, and one for all.” D’Artagnan Founder Ariane Daguin joined the Food Institute Podcast to discuss the ethos behind her specialty meats company and what has made it so successful for more than 35 years. In the interview, Daguin shares her thoughts on successful leadership during the pandemic, the rise of plant-based meat alternatives and how that affects her business, and D’Artagnan’s focus on sourcing and providing humanely-raised meats.
Hosted By: Brian Choi and Chris Campbell
More About Ariane Daguin: Recognized as one of the mothers of the modern gourmet food culture, Ariane Daguin is the founder, owner and CEO of D’Artagnan, the renowned gourmet food purveyor. Famous for providing humanely-raised meats, from game and foie gras to organic chicken and prepared charcuterie, the name D’Artagnan is synonymous with top-quality food produced with care.
To learn more about D’Artagnan, please visit: https://www.dartagnan.com/
This Episode of the Food Institute Podcast is Sponsored by BHI USA.
Is private equity investment heating up in the "better-for-you" category? In this episode of The Food Institute Podcast, Vestar Capital Managing Director and Co-head of the Consumer group Winston Song talks with Food Institute CEO Brian Choi on Vestar's recent investment in Dr. Praeger's. Winston also shares insights on the "better-for-you" category, and the top investment trends shaping the food industry. Topics discussed include plant-based products, clean ingredients, baking trends, changing consumer behavior post-pandemic, and other hot topics.
Hosted By: Brian Choi
More About Winston Song: Prior to Vestar, Winston was a member of the Global Leveraged Finance Group at Lehman Brothers. He began his career in the Strategic Partners Group at CSFB, Credit Suisse’s private equity secondary fund. Winston holds a BS in Economics-Political Science from Columbia College, Columbia University, and an MBA from the Wharton School of the University of Pennsylvania. He is also a member of the board of BRIC Arts Media, the leading presenter of free cultural programming in Brooklyn.
More About Vestar Capital Partners: Vestar Capital Partners is a leading U.S. middle-market private equity firm specializing in management buyouts and growth capital investments. Vestar invests and collaborates with incumbent management teams and private owners to build long-term enterprise value, with a focus on Consumer, Business & Technology Services, and Healthcare. Since its founding in 1988, Vestar funds have invested over $7 billion in 84 companies – as well as more than 200 add-on acquisitions – with a total value of approximately $50 billion. For more information on Vestar, please visit www.vestarcapital.com.
Thanks to our Sponsor: BHI Bank Hapoalim International (BHI) offers full commercial banking services that combine the personal attention and responsiveness of a prestigious boutique bank with the expertise and financial strength of a global bank. Areas of expertise include general Commercial & Industrial Lending, Sponsor Finance, Food & Beverage, Commercial Real Estate, Healthcare and High Tech.
With a footprint in the largest U.S. metropolitan areas, BHI is committed to creating tailored funding solutions for long and short term needs, and providing convenient banking and liquidity products for everyday business needs.
As part of the Bank Hapoalim Group, the leading financial institution in Israel with over $150B in assets and AAAA credit ratings, BHI is backed by the financial strength of a leading financial institution, giving its U.S. customers access to business financing from one of the world’s most stable institutions.
To learn more, please visit www.bhiusa.com.
Contact Thomas Vigna, SVP and Head of Food & Beverage, via email at TVigna@bhiusa.com or phone at 201-305-7359. Contact Carl Tiu, Vice President, via email at CTiu@bhiusa.com or phone at 201-305-7363.
Despite their recent popularity, special purpose acquisition companies (SPACs) are unfamiliar to many in the food industry. Lazard Middle Market Managing Director David Iverson and Director Alejandro Cola join the Food Institute Podcast to provide an overview of SPACs and how they can affect food manufacturers, retailers, and foodservice operators. The pair discuss the history of SPACs, their recent boost in popularity, and recent examples of completed SPACs. Additionally, they highlight the main differences between SPACs and traditional IPOs, as well as the criteria that food companies can use to determine if a SPAC is the right vehicle for them.
More About Alejandro Cola: Alejandro Cola is a Director and senior member of the Consumer, Food & Retail group at Lazard Middle Market. He has more than 17 years of investment banking experience advising public and private companies on M&A and capital markets transactions.
More About David Iverson: David Iverson is a Managing Director and Head of the Consumer, Food & Retail group at Lazard Middle Market. He has been with the firm since 1999. His experience includes businesses in every sector of the food and agriculture chain–from animal production to foodservice to retail; and includes transactions with branded, private label, and foodservice companies. David has acted as financial advisor to clients on mergers and acquisitions (both buy-side and sell-side), refinancings and capital raises, and restructurings. Many of his transactions have been recognized by industry peers.
More About Our Sponsor: Lazard Middle Market Lazard Middle Market LLC, a subsidiary of Lazard Ltd (NYSE: LAZ), is a leading middle market investment bank that provides customized advice on mergers and acquisitions, debt and equity recapitalizations, and financial restructurings to mid-sized companies across a broad range of industries, including consumer, food/agriculture, and e-commerce/retail. Our Consumer, Food & Retail Group bankers have played key advisory roles in some of the most important, complex, and industry-defining transactions. Since 2000, they have completed more than 300 transactions for entrepreneurs, private equity groups, and corporations, many of which are award-winning, strategic, and cross-border. The firm leverages the global resources of Lazard, which include professionals in 40 offices across 25 countries in North America, Europe, Asia, Australia, South and Central America.
To learn more about Lazard, please visit: https://www.lazard.com/businesses/financial-advisory/middle-market-advisory/consumer-food-retail/
Annually, there are about 50 million cases of foodborne illness in the U.S. – is your company ready to contend with a crisis of this kind if your product is among those causing the illnesses? Martin Wiedmann, the Gellert Family Professor in Food Safety and Food Science at Cornell’s College of Agriculture and Life Sciences, joins the Food Institute Podcast to argue why food safety issues should be included in enterprise risk management programs, and how a culture of food safety starts from the CEO position. Additionally, he explains his thinking on utilizing a simulation rather than a traditional mock food recall to determine the true costs of food safety issues.
Hosted By: Chris Campbell
More About Martin Wiedmann: Martin Wiedmann is the Gellert Family Professor in Food Safety and Food Science at Cornell’s College of Agriculture and Life Sciences. The overall goal of Martin's academic program is to develop and communicate the scientific knowledge needed to prevent and control foodborne and zoonotic diseases caused by bacteria as well as microbial food spoilage. With his training as both a veterinarian and food scientist, Martin's programs focus on a comprehensive and interdisciplinary farm-to-table approach to food safety and quality. Martin also serves as co-director of the New York State Integrated Food Safety Center of Excellence.
Learn More About Martin's Views on ERM: https://www.food-safety.com/articles/6828-elevating-food-safety-using-enterprise-risk-management-principles-a-primer
While many companies were concerned about grocery e-commerce during the pandemic, olive oil maker Filippo Berio turned to in-store sales to boost the bottom line. In this episode of the Food Institute Podcast, Filippo Berio Marketing Manager Meghan Boyd explains the partnership her employer formed with Valassis, a Vericast company, to push sales up via a digital smart-TV campaign. Valassis Executive Director Kevin Leary also joined to share insights gleaned from the promotional effort.
Hosted By: Chris Campbell
More About Meghan Boyd: Meghan Boyd is the Marketing Manager of Filippo Berio, makers of authentic, quality olive oils, pestos, vinegars, and glazes. After 4 years with Filippo Berio, Meghan spearheads much of their digital advertising while also contributing to strategic initiatives within the company. Though now in CPG, she previously worked on brands in fine jewelry/watches, home appliances, and restaurant.
More About Kevin Leary: Kevin Leary is an Executive Director at Valassis, a Vericast business, managing client relationships within the CPG industry. He strategizes and designs end-to-end marketing solutions to help CPG brands drive commerce. He has been with the company since 2014 but has been in the CPG marketing industry for 16 years.
Learn More About Filippo Berio: Website: www.filippoberio.com Facebook: https://www.facebook.com/FilippoBerioUS Instagram: https://www.instagram.com/filippoberio_us/ Pinterest: https://www.pinterest.com/FilippoBerioUS/
Learn More About Valassis, a Vericast company: Website: https://www.valassis.com/ Illumis Website: https://www.valassis.com/our-technology/illumistm-driving-marketing-results-accelerating-commerce-valassis/ Vericast: https://www.vericast.com
There’s a bright future for BrightFarms. Abby Prior, the company’s senior vice president of sales and marketing, joins the Food Institute Podcast to discuss the company’s growth plans in 2021. Additionally, Prior shares her own personal journey from traditional CPG brands to the indoor farming world, explains the differences between greenhouse and vertical farms, the benefits of locally-grown produce, and the overall health halo BrightFarms’ products enjoy.
Hosted By: Chris Campbell
More About Abby Prior: A food industry marketing expert, Abby leads the company’s sales and marketing efforts to make BrightFarms local produce available to every consumer in America. Having spent her entire career in the food industry studying consumers, Abby started with Unilever, where she led the launch of Ragu Organic. She then spent nearly three years at ARAMARK, where she led the development of promotional programs and its newly created creative services team. Most recently, Abby served as a Director of Marketing for Bimbo Bakeries, USA before joining BrightFarms in 2015.
To learn more about BrightFarms, please visit: https://www.brightfarms.com/
Farmers Gate co-founder Thaddeus J. Tracy joined the Food Institute Podcast to discuss the business case for sustainable agriculture. Tracy shared his insights on rising produce prices, price differentials between conventional and sustainable agriculture, and which types of produce are best situated for a switch to sustainable agriculture.
Hosted By: Chris Campbell
More About Thaddeus J. Tracy: Thaddeus is a founding partner of Farmers Gate, LLC, a platform investing in sustainable specialty crop production assets and related midstream operations. Farmers Gate employs a thematic approach focused on target regions, directly connecting food industry partners with sustainable specialty crop supply. Prior to founding Farmers Gate, Thaddeus was the Chief Legal Officer for a permanent capital vehicle focused on capitalizing best-in-class agricultural production businesses. Thaddeus was a partner in the New York office of Kirkland & Ellis LLP and began his career at Davis Polk & Wardwell after completing a federal clerkship with the Honorable Kevin Thomas Duffy in the Southern District of New York. He holds a J.D. degree from Fordham School of Law and a B.A. from Columbia University.
To learn more about Farmers Gate, please visit: https://www.farmersgateag.com/
Distributing hope in a pandemic became a new business requirement during the past year, and DMA President and CEO Pat Mulhern recently shared how the foodservice and food distribution industries pivoted to contend with stay-at-home orders across the nation.
Additionally, Mulhern shared his viewpoint on the revival of the American restaurant scene, how public-private partnerships could help in the face of future shutdown orders, and how menu options may continue to evolve in the years to come.
Hosted By: Chris Campbell Recorded: Feb. 8, 2021 Join the Food Institute Today!
More About Pat Mulhern: Pat Mulhern is the CEO and President of DMA in Schaumburg IL. DMA is the multi-unit foodservice distribution sales and marketing arm for 13 of the largest, regional foodservice distributors in North America. Prior to DMA, Pat spent 17 years at US Foodservice, his last two positions as President of Monarch Food Group and President of the North Star Foodservice. He also served on the Board of US Foodservice from 2006 - 2011. From 2002-06, he was a founding partner, Executive Vice President and member of the Board of Directors of Vistar Corporation. Earlier in his career, Mulhern held senior leadership positions at both Kraft Foodservice and Alliant Foodservice, eventually acquired by US Foodservice. Mr. Mulhern is actively involved in the fight to end hunger in this country and in Chicago. He is a past Chairman of the Board and for the past 12 years he has served as a Board member at the Greater Chicago Food Depository.
To learn more about DMA, please visit: http://www.dmadelivers.com/
What does it take to expand access in foodservice for people of color? Gerry Fernandez, founder and president of the Multicultural Foodservice and Hospitality Alliance (MFHA) joined the Food Institute Podcast to show the business case for making an organization more diverse, from the kitchen to the boardroom. Fernandez explains that a more inclusive workforce will be necessary as the country itself continues to become more diverse, and that food can play a role in helping to unify a divided country.
More About Gerry Fernandez: As President and Founder of MFHA - an educational non-profit organization that makes the business case for developing cultural intelligence in the workplace - Gerry has spent decades educating and advocating for the business benefits of cultural diversity and inclusion in the foodservice & hospitality industry. An engagingly energetic speaker who practices “straight talk”, he travels across the U.S. and internationally, bringing authentic perspective on building Cultural Intelligence that raises the topline, improves the bottom-line, and builds brands’ cultural authenticity. Gerry was named to Nation’s Restaurant News 2018 Power List of the 50 Most Influential People in Foodservice, “the definitive list of industry leaders who are not only setting trends today, but also shaping them for tomorrow.”
More About MFHA: The Mission of MFHA is to bring the economic benefits of diversity and inclusion to the food and hospitality industry by building bridges and delivering solutions. MFHA commits to delivering more connections and opportunities to build its Members’ Cultural Intelligence to effectively engage multicultural employees, customers, and communities.
To learn more about MFHA, please visit: https://mfha.net/
From the Coca-Cola Co. to selling cookies out of the car trunk – follow along with the Food Institute Podcast as we retrace Denise Woodard’s steps in bringing Partake Foods from an idea to a snack company that’s raised $7.5 million. Woodard shares her personal reasons for creating allergen-free snacks, working with various accreditation bodies, the challenges she faced as a woman- and BIPOC-owned food company, key learnings for upstart food companies, and what direction Partake is going in 2021.
Hosted By: Chris Campbell Recorded: Feb. 8, 2021 Join the Food Institute Today!
More About Denise Woodard: Denise Woodard is the Founder/CEO of Partake, a line of allergy-friendly snacks inspired by her daughter’s experience with food allergies. Since launching in July 2017, Partake’s first product - delicious, nutritious, allergy-friendly cookies - can be found in over 2,500 retailers including Target, Sprouts, and Whole Foods Market. The company has been featured by People, Black Enterprise and Entrepreneur and, in June 2019 closed a seed round of funding led by JAY-Z’s Marcy Venture Partners.
Prior to launching Partake, Denise spent a decade in consumer packaged goods at various Fortune 100 companies. Most recently, she held the title of Director, National Sales in Coca-Cola’s Venturing & Emerging Brands division. Denise holds a Bachelor of Arts from the University of North Carolina, Chapel Hill and an MBA from Arizona State University. She lives in Jersey City, New Jersey with her husband, Jeremy, and their 5-year-old daughter, Vivienne.
To learn more about Partake Foods, please visit: https://partakefoods.com/
Follow Denise on Instagram: https://www.instagram.com/denisegwoodard/
Dan Rowe, CEO of Fransmart, joined the Food Institute podcast to discuss the restaurant of the future. Rowe discusses the current restaurant landscape in the wake of the COVID-19 pandemic, and what brands/concepts could take advantage of today’s market dynamics. Additionally, Rowe shares his prospects for drive-thrus, delivery, ghost kitchens, and curbside pickup options among foodservice operators in the years to come.
Hosted By: Chris Campbell Recorded: Jan. 29, 2021
More About Dan Rowe: Dan Rowe specializes in finding the next big thing and for over 20 years has identified and grown brands like Five Guys Burgers & Fries, QDOBA Mexican Grill and The Halal Guys from small unit businesses to the powerhouse chains they are today. Under Dan Rowe’s direction, Fransmart’s current and past franchise development portfolio brands have opened more than 5,000 restaurants worldwide, and facilitated franchise investments that have cumulatively generated over 1-billion in revenues to date. Dan is Co-Managing Partner at The Kitchen Fund and FranInvest, which have invested in Sweetgreen, Cava, by Chloe, Inday, eegee’s, to name just a few, and is an active board member of YPO and the National Restaurant Association.
To learn more about Fransmart, please visit: https://www.fransmart.com
Connect with Dan on LinkedIn: http://www.linkedin.com/pub/dan-rowe/a/894/189
Robyn Carter, founder and CEO of Jump Rope Innovation, returned to the Food Institute Podcast to discuss the popularity of plant-based products during Veganuary. Carter shares insights on why a customer would purchase a plant-based product, ranging from health-focused eaters to social media influencers to environmentally-conscious consumers. Additionally, Carter shares what types of plant-based products will increase in popularity during 2021, what new entries will reach consumer shelves and plates, and what plant-based products (if any) may lose some market share in the new year.
Hosted By: Chris Campbell Recorded: Jan. 15, 2020
More About Robyn Carter: Carter is the founder and CEO of Jump Rope Innovation, a trends and innovation consultancy that brings consumer and category trends together in service of smart innovation. Carter is also co-founder of IT! Factor, a tool that brings social media Influencers together with brands for future-forward research and idea development. Jump Rope serves some of the world’s top CPG companies— including Unilever, Mondelez, and Mars Wrigley—as well as clients in other industries such as nutritional supplements and foodservice.
Carter founded Jump Rope Innovation in 2005, shortly after her son was born, so she is well versed in some of the parent-while-you-work challenges that many are facing today.
Before founding Jump Rope Innovation, Carter’s previous life was spent in advertising, working in both Account Management and New Business, helping to create and implement communications strategies for some truly iconic brands such as Capri Sun, Red Stripe, and Maxwell House. She graduated from Cornell University with a BS in Industrial & Labor Relations.
When she’s not working (and sometimes when she is, as her husband joined her at Jump Rope as Managing Partner in 2018), Carter enjoys spending time with her family, which includes her husband John, five kids, and a dog who thinks he's human. She loves travel, cooking and fitness, and in spite of her admittedly questionable athletic ability, she’s completed three half-marathons with her daughter, Catherine (all three in her hometown, Brooklyn, NY).
To learn more about Jump Rope Innovation, please visit: http://www.jumpropeinnovation.com
Connect with Robyn on LinkedIn: https://www.linkedin.com/in/robyn-carter-72b4391/
John Dunham returned to the Food Institute Podcast to take the economic pulse of the nation. Dunham takes a look at the current employment situation in the U.S. in the midst of the coronavirus pandemic, and what the future may look like for job creation. The conversation covers the prospects for grocery retailers and foodservice operators who are in the midst of an unusual winter. Additionally, the economic pulse episode discusses cryptocurrencies, stimulus payments, and more.
Hosted By: Chris Campbell Recorded: Jan. 14, 2021 Join the Food Institute Today!
More About John Dunham: John Dunham is the President of John Dunham & Associates. John specializes in the economics of how public policy issues affect products and services. He has conducted hundreds of studies on taxes and regulation. He is a regular commentator on U.S. economic conditions. His research has been published in a number of refereed journals including Economic Inquiry.
Prior to starting his own firm, John was the senior U.S. economist with Philip Morris, producing research and information on key issues facing all of the company’s divisions. Before this, John was a senior economist for the New York City Mayor’s Office, the New York City Comptroller’s Office, and the Port Authority of New York and New Jersey where he conducted the economic impact analysis of the World Trade Center.
John received his M.A. in economics from the New School for Social Research and his MBA from Columbia University. He is a member of the American Economics Association and the National Association of Business Economists.
To learn more about John Dunham and Associates, please visit: https://guerrillaeconomics.com/
Will the pandemic gains grocery e-commerce saw in 2020 remain in the new year? The Food Institute Podcast welcomed back BrickMeetsClick Chief Architect Bill Bishop to discuss the grocery e-commerce space at the end of the pandemic year. Bishop discusses record grocery e-commerce sales, how third-party delivery services are staying relevant, the acceleration of first-party delivery, and how delivery services can keep customers even after the pandemic ends.
Hosted By: Chris Campbell Recorded: Dec. 14, 2020
More About Bill Bishop: Recognized as one of the retail food industry’s preeminent advisors, Bill has been involved in research and consulting for several decades with a concentration on the new issues and developments impacting this business.
Bill co-founded Brick Meets Click in 2011 with Steve Bishop. Today, as its Chief Architect, he focuses on analyzing the forces driving change in food and grocery retailing and providing practical guidance on how to respond effectively. Brick Meets Click’s services and thought leadership help organizations successfully navigate the changing food retail ecosystem and leverage disruptive business innovations, from online grocery to new formats and hard discounters.
In September 2020, Bill was inducted into the Private Label Hall of Fame in recognition of his contributions to the growth of the industry.
Early in his career Bill was the Vice President of Research at the Supermarket Institute (now FMI). Later, he founded Willard Bishop Consulting and led major studies on new store formats, pricing strategy, direct store delivery, and loyalty marketing. He also helped create the supermarket-focused Coca-Cola Retailing Research Council (CCRRC) and convenience retail-focused NACS/CCRRC. Bill earned a PhD in Agricultural Economics and Marketing from Cornell University. He has taught Marketing Channels at Northwestern University’s Kellogg School of Management, and served on the Boards for Raley’s Fine Foods and The Food Institute.
For more information on BrickMeetsClick, please visit: https://www.brickmeetsclick.com/
The Food Institute Podcast welcomes Lisa Gable, CEO of Food Allergy Research and Education (FARE), to discuss movement in Congress on the FASTER Act, a piece of allergen-labeling legislation. In addition, the conversation covers FDA's recent voluntary sesame labeling guidance. Gable also speaks about the wide number of food allergens, the ones that most impact consumers, and what could be next for food allergy labeling.
Hosted By: Chris Campbell Recorded: Dec. 11, 2020
More About Lisa Gable: Lisa Gable has served four U.S. presidents and two governors, counseled Fortune 500 CEOs, and represented global public-private partnerships and nonprofits with an end goal of moving organizations to higher levels of performance.
As the former President of the Healthy Weight Commitment Foundation, Lisa created and led a coalition of food and beverage industry corporations and public health and government agencies resulting in the reduction of 6.4 trillion calories from the American diet.
Lisa was appointed the first female U.S. Commissioner General to the 2005 Aichi World EXPO, holding the personal rank of Ambassador, served as a U.S. Delegate to the United Nations Commission on the Status of Women and served in the Reagan White House and Defense Department. Her corporate experience included serving as senior vice president of Global Public Policy at PepsiCo and 15 years in Silicon Valley. Among her varied volunteer activities, she has served on several boards including as a National Trustee for the Boys and Girls Club of America, a board member for Girl Scouts of the USA and as a member of the Institute of Medicine Roundtable on Obesity Solutions. A published writer, Gable also had recurring media appearances including four years as a regularly scheduled guest with Lifetime’s national morning program The Balancing Act.
She is a graduate of University of Virginia and holds an MA from Georgetown University.
For more information on FARE, please visit: https://www.foodallergy.org/
Doing Something Meaningful for Food Insecurity Doing something meaningful for food insecurity is something we can all do. In the spirit of the holiday season, the Food Institute Podcast welcomed Hugh Welsh, general counsel, secretary, and president of DSM North America, to discuss the company's approach to philanthropic actions across the globe. Welsh shares insights on DSM's pilot programs in Africa to add a nutritional component to food aid, its partnership with Nobel Prize winner the World Food Program, how COVID-19 complicated philanthropic efforts in 2020, and the company’s plans for the future to continue is charitable mission.
Hosted By: Chris Campbell Audio Recorded: Dec. 2, 2020 Join the Food Institute Today!
More About Hugh Welsh: Hugh is the President & General Counsel of DSM North America where he has worked for 17 years. DSM is a global leader in health, nutrition and sustainable materials with operations in 60 countries, 23,000 employees worldwide and $12 billion in sales. In his role Hugh is responsible for operations across 38 sites in the US and Canada. Hugh also serves as the General Counsel and Secretary of a DSM venture in Kigali Rwanda called Africa Improved Foods and serves on the Board of Directors of the US Chamber of Commerce Foundation, BIO, the Global Business Alliance, Partners in Foods Solutions, the Seafood Nutrition Partnership and on the Board of Governors of Union County College.
To learn more about DSM, please visit: http://www.dsm.com Follow on Twitter! @DSM @HughCWelsh
How will the KIND acquisition change the food mergers and acquisitions market in the years to come? Join Food Institute Podcast Host Chris Campbell as he speaks with Dr. James F. Richardson, founder of Premium Growth Solutions and author of Ramping Your Brand, as they explore the potentialities stemming from Mars’ blockbuster acquisition. Dr. Richardson touches on the importance of developing an effective operating culture, how the types of companies that reach $1 billion often rely more upon their teams than hero-founder CEOs, and what the market may look like in the years to come.
Hosted By: Chris Campbell Audio Recorded: Nov. 20, 2020 Join the Food Institute Today!
More About Dr. James F. Richardson: Dr. Richardson is founder of Premium Growth Solutions, a strategic planning consultancy for early-stage consumer-packaged goods brands. As a professionally-trained cultural anthropologist turned business strategist, he has helped more than 75 CPG brands with strategic planning, including brands owned by Coca-Cola Venturing and Emerging Brands, The Hershey Company, General Mills, Kraft Foods, ConAgra Brands, and Frito-Lay as well as emerging brands such as Once Upon a Farm, Mother Kombucha, Bobby Sue’s Nuts, Rebel Creamery, Zaca Recovery, and others. He also hosts his own podcast—Startup Confidential. His insights appear regularly in industry publications such as Foodnavigator.
To Read Dr. Richardson’s recent Food Institute Focus Article, please visit: https://foodinstitute.com/focus/key-lessons-from-mars-acquisition-of-kind/
To learn more about Dr. Richardson, Premium Growth Solutions, and his book, please visit: https://www.premiumgrowthsolutions.com/ https://link.rampingyourbrand.com/FI https://www.premiumgrowthsolutions.com/podcast/
Ghost kitchens – some in the restaurant industry fear them, while others embrace them. Euromonitor even projects it could be a $1 trillion business by 2030, but what exactly is a ghost kitchen? And how will the pandemic affect the industry’s trajectory in the future? Join the Food Institute’s Chris Campbell as he talks with Kitchen United chief business officer Atul Sood and Combo Kitchen CEO Hossein Kasmai to fully define the ghost kitchen model, explore demographic shifts affecting the bottom line at ghost kitchens, and what the industry may look like in the years to come.
Hosted By: Chris Campbell Hossein Kasmai Audio Record: Oct. 20, 2020 Atul Sood Audio Recorded: Nov. 12, 2020 Join the Food Institute Today!
More About Atul Sood: Atul Sood is the Chief Business Officer for Kitchen United and is responsible for spearheading strategic partnerships along with administrative and financial management. Prior to his role with Kitchen United, Atul was the Director of Business Development for McDonald’s Global Digital organization, where he was responsible for launching and managing McDonald’s food delivery partnerships. Atul began his career in investment banking and has amongst other roles, founded, grown and sold his own start-up in the sales technology space.
More About Hossein Kasmai: Hossein Kasmai has extensive experience in the field of franchising. Kasmai founded many franchise concepts of his own including Guard-A-Kid. Founded in 2005, Guard-A-Kid quickly became the industry leader and a very successful franchise in the field of children and family safety.
In only a few months after its initial franchise offering, Guard-A-Kid grew to over 35 franchises and by 2010, Guard-A-Kid expanded to over 150 franchises in 11 countries . Kasmai’s new franchise concept has been ranked among the top 500 franchises for six years in a row and ranked in the top 10 new franchises in 2009.
Founded in 2020 by Franchise Creator CEO Hossein Kasmai, Combo Kitchen is the world’s first ghost kitchen franchise opportunity of its kind. Ghost kitchens, also known as virtual, shadow, or cloud kitchens, are professional food preparation and cooking facilities without dining areas to facilitate to-go orders and deliveries. Without the need to provide dine-in services, restaurateurs can bypass the costly expenses of leasing a storefront, interior construction, furniture and décor, and a staff to serve customers. By reducing overhead and streamlining operations, restaurateurs can focus on the most important aspect of their business: their food.
To learn more about Kitchen United, please visit: https://www.kitchenunited.com/
To learn more about Combo Kitchen, please visit: https://www.combokitchen.com/
Have you heard of carbon-labeled menus? Sandra Noonan, chief sustainability officer at Just Salad, joined the Food Institute Podcast to discuss her company’s decision to launch carbon-labeled menus and the ethos behind the move, and what the industry could do to adopt the practice. In addition to the carbon-label initiative, Noonan discusses the launch of plant-based chicken, it’s reusable bowl policy, and the company’s focus on environmental sustainability. Learn more about carbon-labeled menus in the latest edition of the Food Institute Podcast.
Hosted By: Chris Campbell Recorded: Nov. 5, 2020
More About Sandra Noonan: Sandra Noonan is the Chief Sustainability Officer at Just Salad, home of the World’s Largest Restaurant Reusable program. Since joining the Just Salad team in 2019, Noonan has expanded on Just Salad’s the company’s award-winning sustainability efforts and continuously prospects new sustainability opportunities across all aspects of their business. She holds a B.A. from Duke University and a Master of International Affairs from Columbia University School of International and Public Affairs. She is a member of the Upcycled Food Association’s Standards Committee and the founder of ZeroWasteNYC, a grassroots group that advocates for zero-waste living.
To learn more about Just Salad, please visit: https://www.justsalad.com https://www.justsalad.com/carbonlabel
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With rising consumer demand for healthy products in mind, the Food Institute Podcast invited Fran Guzman, lead of strategy and insights at the Kraft Heinz Co., to discuss recent developments in the healthy food space. The conversation focuses on emerging healthy beverage brands, a turn towards real foods among consumers while snacking, and the use of food as medicine. Additionally, Guzman talks about the use of CBD/THC in foods, the legal uncertainty surrounding the products, and why a brand like Kraft Heinz may be wary to enter the space in the current climate.
Hosted By: Chris Campbell Recorded: Oct. 9, 2020 Join the Food Institute Today!
More About Fran Guzman: Fran Guzman is a food and beverage marketer with 10 plus years of experience driving innovation, brand and category management, and corporate strategy initiatives. He leads the insights and strategy team for a $3 billion snacks and beverages portfolio at the Kraft Heinz Co. Prior to that, Guzman held similar roles at Keurig Dr Pepper and Sonic Drive-in and spent three years in consulting. He has a BA in Marketing Communications from Berkeley and MBA from McCombs at UT Austin.
To learn more about the Kraft Heinz Co., please visit: https://www.kraftheinzcompany.com/
Five months after his first appearance on the Food Institute Podcast, John Dunham of John Dunham & Associates takes the economic pulse of the nation yet again. Dunham explores the current economic situation in the U.S. in the midst of the coronavirus pandemic, and argues that Bureau of Labor Statistics modeling doesn’t fully encapsulate the true unemployment situation in the country. The conversation covers the prospectus for grocery retailers, food manufacturers, and foodservice operators as the fall continues and the winter begins. Additionally, this economic pulse episode discusses federal interventions that could help the nation’s restaurants and what effect the election could have on the food industry.
Hosted By: Chris Campbell Recorded: Oct. 13, 2020
More About John Dunham: John Dunham is the president of John Dunham & Associates. He specializes in the economics of how public policy issues affect products and services. Dunham has conducted hundreds of studies on taxes and regulation. He is a regular commentator on U.S. economic conditions. His research has been published in a number of refereed journals including Economic Inquiry. Prior to starting his own firm, Dunham was the senior U.S. economist with Philip Morris, producing research and information on key issues facing all the company’s divisions. Before this, he was a senior economist for the New York City Mayor’s Office, the New York City Comptroller’s Office, and the Port Authority of New York and New Jersey where he conducted the economic impact analysis of the World Trade Center. Dunham received his MA in economics from the New School for Social Research and his MBA from Columbia University. He is a member of the American Economics Association and the National Association of Business Economists.
To learn more about John Dunham and Associates, please visit: https://guerrillaeconomics.com/
What’s the latest regarding mergers, acquisitions, and coronavirus? Mesirow Financial managing director Paul Mariani joined the Food Institute Podcast to discuss recent trends in the M&A market in midst of the coronavirus public health emergency. Mariani covers market trends regarding agribusinesses, grocery retailers, and foodservice outlets, and highlights private equity and family office engagement, as well. Listen below for the latest news on mergers, acquisitions, and coronavirus.
More About Paul Mariani: Paul Mariani is a managing director with Mesirow Financial’s Investment Banking group. He is responsible for developing key sector-relevant relationships, originating transactions, leading deal teams throughout the transaction process, and providing advisory services to corporate and institutionally-owned food, beverage, and agribusiness clients.
Mariani has more than 20 years of experience as an investment banker with extensive experience in mergers and acquisitions, financial restructurings, and capital formation transactions (both public and private equity and debt).
Over the course of his career, Mariani has focused primarily on the food industry with particular expertise advising agribusiness companies, branded and private label packaged food companies, distributors and wholesalers, ingredients processors, growers, restaurants, and retail grocery chains. Clients include Fortune 500 publicly-traded companies, privately-held/family-owned companies, and private equity firms.
Prior to joining Mesirow Financial, Mariani was a senior banker in the food and beverage corporate finance practice at KPMG. Before that, he was a principal with Brown Gibbons Lang & Co. His investment banking career originated in Chicago with Banc of America Securities.
Mariani currently serves on the board of Naturally Chicago, an organization focused on shaping and growing the natural and good food ecosystem. His MBA was earned from the John M. Olin School of Business at Washington University in St. Louis and his BA from the University of Michigan. He holds FINRA Series 7, 24, 63, and 79 licenses.
Mariani was a Division I collegiate athlete and continues his passion for Michigan athletics.
To learn more about Mesirow Financial, please visit: http://www.mesirowfinancial.com/investmentbanking
The Food Institute Podcast hosted a fireside chat with Howard Dorman, National Sector Leader for the Mazars USA Food & Beverage Group. In the episode, Dorman discusses how companies operating in the food and beverage industries can stay alive during the pandemic. Topics covered in the episode, hosted by Brian Choi, include alternative protein companies, lending trends with banks, cash-flow analysis, and other ways for food and beverage companies to emerge on strong footing during the economic stresses of the COVID-19 pandemic. Additionally, the pair discuss some potential legislative changes that could emerge from the election.
Robyn Carter, founder and CEO of Jump Rope Innovation (JPI), discusses how retail and CPG companies can start preparing for a pandemic fall. Carter shares her insight into trends retailers and CPG companies could leverage to better reach a set of consumers looking for nostalgia in challenging times. She addresses the upcoming holiday season and the increased focus on health and wellness among consumers. In preparing for a pandemic fall, Carter also looks at the renewed importance on family dinners and how both CPG and retailers can create shared experiences for consumers to enjoy at a time when those experiences were previously in short supply.
Hosted By: Chris Campbell Recorded: Sept. 1, 2020 Join the Food Institute Today!
More About Robyn Carter: Carter is the founder and CEO of Jump Rope Innovation, a trends and innovation consultancy that brings consumer and category trends together in service of smart innovation. Carter is also co-founder of IT! Factor, a tool that brings social media Influencers together with brands for future-forward research and idea development. Jump Rope serves some of the world’s top CPG companies— including Unilever, Mondelez, and Mars Wrigley—as well as clients in other industries such as nutritional supplements and foodservice.
Carter founded Jump Rope Innovation in 2005, shortly after her son was born, so she is well versed in some of the parent-while-you-work challenges that many are facing today.
Before founding Jump Rope Innovation, Carter’s previous life was spent in advertising, working in both Account Management and New Business, helping to create and implement communications strategies for some truly iconic brands such as Capri Sun, Red Stripe, and Maxwell House. She graduated from Cornell University with a BS in Industrial & Labor Relations.
When she’s not working (and sometimes when she is, as her husband joined her at Jump Rope as Managing Partner in 2018), Carter enjoys spending time with her family, which includes her husband John, five kids, and a dog who thinks he's human. She loves travel, cooking and fitness, and in spite of her admittedly questionable athletic ability, she’s completed three half-marathons with her daughter, Catherine (all three in her hometown, Brooklyn, NY).
To learn more about Jump Rope Innovation, please visit: http://www.jumpropeinnovation.com
Connect with Robyn on LinkedIn: https://www.linkedin.com/in/robyn-carter-72b4391/
The Food Institute’s Managing Partner and CEO Brian Choi speak with Dayton Miller, a Managing Partner at Boulder Food Group (BFG), a venture capital firm focused on early-stage consumer products companies. Previously, he co-founded Function, a venture-backed health beverage company, which he built from idea-conception to $20 million in retail sales until its acquisition by Sunsweet Growers Inc. Miller and Choi discuss various trends in the food & beverage industry, and how COVID-19 has impacted the risk/reward dynamic of BFG investments. Miller also provides some key insights into what food company executives need to be thinking about now in order to adapt to the post-pandemic world.
Hosted By: Brian Choi Edited By: Anthony Deng Recorded: June 1, 2020
For more information on BFG, please visit: https://bfgpartners.com/
Julie Companey, director of client strategy for grocery, drug, and mass retail channels at Valassis, discusses the retail industry’s continued adaptation in the wake of the pandemic, and efforts companies can take to be better positioned for the back-to-school, Halloween, Thanksgiving, and the winter holiday seasons. Companey touches upon the use of digital and physical coupons during the COVID-19 pandemic, experiential occasions, consumer perceptions of retailers, and more.
Olipop co-founder, CEO, and formulator Ben Goodwin joined the Food Institute Podcast to discuss the product he’s made, the shift from probiotic to microbiome-focused beverages among consumers, and the health implications from drinking functional beverages. Additionally, the conversation with host Chris Campbell ranges to cover topics including aluminum can shortages, marketing challenges, and production issues stemming from the start of the pandemic to the current day. Ben also covers some of his history as a beverage formulator with other companies, and provides a view into the style of leadership he uses in leading Olipop.
Dr. James F. Richardson joined the Food Institute Podcast, hosted by managing partner and CEO Brian Choi to discuss his new book, Ramping Your Brand. The two discuss lapses in market research for emerging brands, focusing on the data rather than individual success stories, and what types of products could be in demand in the future. Additionally, the conversations cover topics including leadership, business culture, and product design.
Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education in New York City, joined the Food Institute’s Brian Choi and Chris Campbell to discuss how restaurateurs have been forced to pivot in the face of the COVID-19 pandemic and how his school is training the next generation of restaurateurs in preparation. Additionally, the discussion covers ghost kitchens, the pivot for high-end restaurants to delivery, and more.
The Gellert Brothers, Andy and Tom, of the Gellert Group of Companies discuss their companies’ reactions to the COVID-19 pandemic, what pivots were necessary, and market fluctuations they are currently experiencing. Additionally, the pair provide insight into their role of leadership during the current economic crisis, and how they seek to bring their employees into the family dynamic of their organizations.
Angela Fernandez, VP of Community Engagement at GS1 US, spoke with the Food Institute Podcast after FDA unveiled the Blueprint for a New Era of Smarter Food Safety. Leveraging her experience with GS1 US, best known for the UPC barcode, Angela discusses why traceability matters for food companies and what they can do to adapt to the new standards. Additionally, she speaks about consumers perceptions and the technologies mentioned in the blueprint.
Thomas Gremillion, director of food policy with the Consumer Federation of America, speaks with the Food Institute’s Chris Campbell on the state of U.S. food safety in the wake of the pandemic. Topics covered include worker and product safety at meatpacking and poultry plants; temporary reductions in regulatory oversight and declining foodborne illness outbreak reports; and the safety of CBD and GMO products in the food industry.
Rick Abraham, a partner with Pentallect, spoke with the Food Institute Podcast regarding what food and beverage leadership looks like during the COVID-19 pandemic, and what is necessary to help food and beverage companies survive in the current business climate. In the episode hosted by Chris Campbell, Abraham provides insights gleaned from a career's worth of experience in the food and beverage industry, and the conversation of food and beverage leadership ranges from consolidation in the supply chain, changes emerging from the coronavirus pandemic, promoting sales effectiveness in the face of new challenges, and what leaders should be doing as they navigate the current climate and look to the future.
Mark Moore, president of CMC Design-Build, spoke with the Food Institute Podcast regarding what’s changed and what’s stayed the same when it comes to food facility build and design choices after the start of COVID-19 pandemic.
Topics covered in the episode, hosted by Chris Campbell, include differences in food facility build and design choices for retail- and foodservice-oriented establishments; fluctuations in market demand for new construction pre-coronavirus and after the pandemic; and what role automation could play in the future of food production.
Join Carol Plisga in exploring the juice market on this episode of of the Food Institute's Market Update. Plisga, an independent consultant and veteran of the global juice market with history at Nestle, detailed the intricacies of the U.S. and global fruit and vegetable juice markets in the wake of the pandemic. Topics covered while exploring the juice market include pricing fluctuations due to short crops, changing consumer demand, changes in retail versus foodservice channels, and what juice makers can do to adapt to the changing market.
Jean-Pierre (JP) Comte, president of Barilla North America, speaks with the Food Institute’s Brian Choi on how Barilla is leading change in the current environment. Topics covered by JP Comte include innovation in the food industry; managing through crises (e.g., pandemics, social justice); lessons learned on COVID-19; and the leadership qualities needed today to excel in the food industry.
Frozen blueberry industry veteran John Shelford shares his view of the frozen blueberry market in the wake of the coronavirus pandemic with the Food Institute’s Chris Campbell. Topics covered include cold storage holdings, pricing variations, fluctuating demand, and what the market could look like over the course of the next year.
Who are the pre- and post-pandemic pacesetters? Joan Driggs, vice president of content and thought leadership at IRI, joined the Food Institute’s Chris Campbell and Brian Choi to discuss IRI’s 2019 Pacesetter report, including the rise of big blockbuster brands featuring more than $100 million in sales, IRI’s consumer segmentation process, the rise of “better-for-you” products, and an overall focus on health and wellness. Additionally, the trio discuss how the food and beverage industries could change in a post-pandemic world in a discussion on pandemic pacesetters.
Hosted By: Chris Campbell and Brian Choi Edited By: Anthony Deng Recorded: June 12, 2020 Join the Food Institute Today!
More About Joan Driggs: Joan attributes curiosity as key to her 30-plus year career as a results-driven market researcher, CPG trade journalist and thought leader. Her goal has always been to empower CPGs, retailers and industry suppliers with information needed to make smart decisions that support shoppers and consumers. Her motto: Make the shopper the hero.
In her current role, Joan designs, develops, executes and manages a wide range of thought leadership projects and facilitates collaboration between diverse teams at IRI and its partners. Together, these efforts pinpoint critical CPG and retail growth opportunities.
Joan’s thought leadership work regularly serves as a foundation from which IRI teams develop innovative, holistic solutions for clients, and is regularly showcased during top-to-top client meetings, industry conferences and webinars, media, academic and custom studies.
Joan has shared her expertise by leading dialogues on timely and compelling CPG issues. She is frequently quoted in leading industry media, such as RetailWire, MarTech Series, Chain Drug Review, Digital Commerce 360 and HAPPI. She supports industry organizations such as Network of Executive Women; and she’s on the Executive Board of Western Michigan University’s Food Marketing Conference as well as Les Dames d’Escoffier’s Chicago Chapter.
To learn more about IRI, please visit: https://www.iriworldwide.com/
The Food Institute’s Chris Campbell speaks with Farzad Mukhi, director of investment banking at Duff & Phelps Securities, regarding the current market for mergers and acquisitions in the wake of the pandemic. Mukhi explains new challenges and risks for those looking to buy, how valuations may change, and what companies can do to best hold on to value.
Hosted By: Chris Campbell Edited By: Anthony Deng Recorded: May 20, 2020
For more information on Duff & Phelps, please visit: https://www.duffandphelps.com/
What makes consumers so sweet on stevia? The Food Institute spoke with the International Stevia Council’s executive director Maria Teresa Scardigli and president Andy Ohmes regarding the rise of stevia, the natural, no-calorie sweetener. In "Sweet on Stevia," Scardigli touches upon the growth in popularity of the product, health outcomes linked to it, and demographics attracted to it, while Ohmes provides insight into the cultivation of the stevia plant, where it is processed, and opportunities for manufacturers to use it in product formulations.
Hosted By: Chris Campbell Edited By: Anthony Deng Recorded: May 13 and May 18, 2020 Join the Food Institute Today!
More About the International Stevia Council (ISC): ISC is a global trade association representing the stevia industry, including stevia leaf growers and producers, stevia extract producers, steviol glycoside producers and users of stevia extracts in final consumer products. ISC activities aim at improving the diets and health of people globally by addressing sugars and calories in food.
The International Stevia Council is a 501 (c) (6) not-for-profit organisation incorporated under the law of the State of Delaware in the United States (US). The Council has been created in July 2010 by eleven founding members.
For more information on the International Stevia Council, please visit: http://www.internationalsteviacouncil.org
What's the key to marketing in a pandemic? The Food Institute’s Chris Campbell speaks with Shelley Forrester, founder of the Forrester Network, on marketing and advertising strategies that can be employed during the time of coronavirus and beyond. Topics covered include what makes a good leader during crisis situations, innovative strategies for marketing in a pandemic, what companies can do to ensure messaging does not ring hollow, and how food and beverage makers can adapt to changing market conditions stemming from the public health crisis.
Hosted By: Chris Campbell Edited By: Anthony Deng Recorded: May 14, 2020 Join the Food Institute Today!
More About Shelley Forrester: Shelley Forrester is a trusted source to world-class consumer and B2B companies for helping transform insight into creative and innovative solutions. Bringing her breadth and depth of knowledge and experience to every client engagement, she develops insight that informs, inspires, and transforms brand strategy, innovation, brand and communication, and the customer experience.
With her engaging energy, empathy, and ability to resonate with everyone, she puts people at ease and brings out their creativity and truth during every interview and conversation. She personally conducts hundreds of one-on-one and group interviews around a table, in-home, and in-situ every year with all segments of consumers and experts.
When speaking at conferences, annual meetings, and other events, she demystifies consumer behavior. Entertaining as well as knowledgeable, she delivers memorable keynote addresses and informal talks. She keeps participants engaged during panel discussions, podcasts, and talk show interviews with her trademark grace and humor.
Shelley started her marketing career at Colgate-Palmolive, working in marketing research and brand management for healthcare and personal care brands in the USA and Germany. Later she worked as a consultant at Marketing Corporation of America leading insight-driven consumer and B2C engagements and was Vice President of Consumer Research at Synovate, managing the Moet Hennessey portfolio brand tracker. She holds a BS in marketing from Syracuse University and an MBA from New York University.
Contact her at shelley@forresternetwork.com or 203-216-7979
For more information on the Forrester Network, please visit: http://www.forresternetwork.com