The Food Institute Podcast

In this week's food industry news in 2 minutes, we examine how the overabundance of discounts is actually working against many fast-food chains these days.

In this week's food industry news in 2 minutes, we discuss the dire situation California lettuce growers find themselves in this summer.

In this episode of Food for Thought Leadership, Chris Campbell, Vice President of Content and Insights at The Food Institute, speaks with Joe Slater, President and CEO of Gleaners Food Bank of Indiana, about the changing realities of food insecurity and how food banks are evolving to meet growing demand. Slater explains that today's food-insecure population increasingly consists of working adults holding one or more jobs, as rising living costs outpace wages and changes to federal assistance programs leave many households with few options. He also discusses why healthy foods, including fresh produce, protein, milk and eggs, have become the most sought-after items among families seeking assistance. The conversation also explores how Gleaners has transformed beyond the traditional food bank model by building earned-revenue businesses in wholesale produce distribution, protein processing, co-packing, kitting and logistics. Slater explains how advances in supply chain efficiency, automation and AI have dramatically reduced excess food donations, forcing food banks to become smarter purchasers rather than relying primarily on surplus inventory. He closes by encouraging stronger partnerships between the food industry and charitable organizations, arguing that sharing data, technology and operational expertise will be just as important as food donations in addressing future food insecurity. More about Joe Slater: Joe Slater serves as Chief Operating Officer for Gleaners Food Bank of Indiana, where he oversees operations and strategic initiatives that support the organization's mission of leading the fight against hunger. With more than two decades of experience in supply chain management, food sourcing, and nonprofit leadership, Joe has helped drive innovative programs and partnerships that increase access to nutritious food while strengthening collaboration across the Feeding America network. Under his leadership, Gleaners and its social enterprise, Fresh Connect Central, have become national leaders in collaborative sourcing, protein repacking, and creative distribution solutions that maximize resources and expand impact. More about Gleaners Food Bank of Indiana & 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.com More 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.com Website: www.culinarytides.com LinkedIn https://www.linkedin.com/in/suzy-badaracco-7443144/ Youtube: https://www.youtube.com/channel/UCoLQOIVuKBxIEshiLj5xkXg Instagram: 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.

Food retail is undergoing a fundamental transformation, and few people have a better vantage point than the SupermarketGuru Phil Lempert. In this episode of Food for Thought Leadership, Lempert joins FI's Chris Campbell to discuss the forces reshaping grocery, from inflation and private label growth to changing consumer expectations around health, wellness, and transparency. The conversation explores why traditional supermarket formats may be reaching their limits, how retailers can compete in an increasingly crowded landscape, and where artificial intelligence is already creating value for shoppers. Lempert also shares his outlook on the future of grocery retail, including the rise of smaller, more specialized stores, the growing importance of prepared foods, and why retailers that establish trust and a clear brand identity will be best positioned to win over the next decade. More About Phil Lempert: For more than 25 years, 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 SupermarketGuru® 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. As one of America's leading consumer trend-watchers and analysts, Phil Lempert is recognized on television, radio and in print. For twenty plus years Phil has served as food trends editor and correspondent for NBC News' Today show, reporting on consumer trends and showcasing new products, as well as regular appearances on ABC's The View, FOX Business, Dr. Oz, The Oprah Winfrey Show, 20/20, CNN, CNBC, FOX, as well as on local television morning and news programs throughout the country. For almost two decades, he hosted the syndicated show Shopping Smart on the WOR Radio Network  and now hosts the webcasts/podcasts The Lempert Report LIVE, Lost in the Supermarket and the U.S. Farmers & Ranchers Alliance Farm, Food, Facts available on all podcast platforms. 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 on Substack 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. Phil has served on the Executive Committee of Michelle Obama's Chefs Move to School program. He also serves on numerous other boards including: FARE, U.S. Farmers & Ranchers Alliance Honor the Harvest, Sial Innovation Jury, Seminis, Ingenuity and Betterer Foods Advisory Boards. Lempert is the author of Being the Shopper and Healthy, Wealthy & Wise. His previous books include: Phil Lempert's Supermarket Shopping & Value Guide, Top Ten Trends for Baby Boomers and Crisis Management: A Workbook for Survival. He is currently working on his next book which will be published by John Wiley & Son: Disrupting the Food Business: Silicon Valley Culture and the Food Business.

What is America's appetite for duck - and is it growing? The Jurgielewicz brothers - Dr. Jim, Joey, and Michael - joined The Food Institute Podcast to talk about how Joe Jurgielewicz & Son is continuing the company's long history while innovating for the future, all while maintaining a balance between family and business. More about Joe Jurgielewicz & Son Ltd.: Joe Jurgielewicz & Son Ltd. (JJS), America's Tastiest Duck, is a family-owned and operated, 4th generation business with a rich history dating back to 1933. Starting on Long Island, NY, and now based in Hamburg, PA, the Jurgielewicz family has been dedicated to raising the highest quality Pekin ducks for generations. Their vertically integrated approach, overseen by veterinarians Dr. Joe (founder/CEO) and Dr. Jim (President), ensures top quality and animal welfare from hatching to distribution. This commitment results in ducks with the perfect meat-to-fat ratio, making them the preferred choice of renowned chefs and establishments worldwide. The Jurgielewicz family is proud to continue its 93-year tradition of providing the highest-quality Pekin duck products and world-class service to clients globally for generations to come. https://tastyduck.com/ More about Culver Duck Farms Inc.: Culver Duck Farms, Inc. is one of the nation's largest producers of White Pekin Duck and the first duck meat farm in North America to earn the American Humane CertifiedÔ status. The business is the winner of 7 National Association for the Specialty Food Trade (NASFT) trophies since 1959 and was started in Long Island, New York in 1858. Culver Duck moved to Middlebury, Indiana, in 1959 and began processing ducks in 1978. https://culverduck.com/ More about Dr. Jim Jurgielewicz: Dr. Jim Jurgielewicz is President of Joe Jurgielewicz & Son, a family-owned, vertically integrated duck farming operation with roots dating back four generations. As one of the few veterinarians specializing in duck production, he combines veterinary expertise with a lifelong commitment to animal welfare, sustainable agriculture, and producing high-quality Pekin ducks. Working alongside his two brothers, Dr. Jim helps lead the family business while continuing a legacy that has made the Jurgielewicz name synonymous with excellence in duck farming. More about Michael Jurgielewicz: Michael Jurgielewicz serves as co-head of business development and marketing at Joe Jurgielewicz & Son Ltd. and Culver Duck Farms, where he works closely with his brother, Joey, to lead the department and drive the strategic direction of both companies. He holds a degree from Cornell University's School of Hotel Administration, graduating in 2013. Following graduation, Michael joined Sweet Street Desserts as Business Development Manager for their international division, managing growth across Canada, Mexico, and Asia. In 2019, he transitioned to the family businesses, where he works alongside his brothers, Dr. Jim and Joey, to expand their market presence and build on the companies' longstanding legacy. More about Joey Jurgielewicz: Joey Jurgielewicz leads the business development and marketing departments at Joe Jurgielewicz & 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. 

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.

Peptides, protein, and fiber are the wellness trends shaping the future of food. In this clip from a Food for Thought Leadership, Chris Campbell sits down with registered dietitian Marie Molde to discuss how 2026 is lining up to become the "Year of Fiber" 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 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 Yuka Founded 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.

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 episode of Food for Thought Leadership, Food Institute Chief Content Officer Kelly Beaton steps in as guest host to interview Fransmart CEO Dan Rowe on the evolving restaurant labor market. Rowe challenges operators to view labor not as a cost to minimize but as a strategic investment, noting that the most successful brands are those that “staff for the sales they want” and prioritize retention, engagement, and culture amid ongoing workforce constraints. The discussion also touches on how to attract and retain Gen Z workers through flexibility, transparency, and clear growth paths, alongside practical insights on AI adoption in restaurants. Rowe emphasizes that operational uses of AI—like improving efficiency and accuracy—offer the greatest value, while expressing optimism that strong, well-run brands will continue to thrive despite broader industry challenges. More about Dan Rowe: Dan Rowe is the CEO of Fransmart, a leader in franchise development. He's focused on growing emerging concepts into major franchise brands. Under Rowe's leadership, Fransmart developed a portfolio of franchise brands including Five Guys Burgers & 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 how fuel surcharges could soon pressure already-thin food industry margins, as carriers tack on steep new fees.

This Episode is Sponsored by: City National Bank  What exactly is the Capability Era, and how is leadership changing within it? John Linehan, president of Irresistible Foods Group, explains how organizational charts are being supplanted and how a new vision of leadership is growing within the food and beverage industry in this episode guest hosted by City National Bank's Shahe Kassardjian.  More about John Linehan: John Linehan has over thirty years of experience in consumer goods and related industries. He has consistently developed and executed corporate and brand strategic plans that have accelerated successful and sustainable growth in revenue, profit and brand valuations. John currently serves as President of Irresistible Foods Group.  More about Shahe Kassardjian: Shahe Kassardjian is a Managing Director with City National Bank's Food & Beverage Group. Based out of Irvine, California, he works with City National's team of experts to provide cash flow, asset-based lending, real estate and equipment financing expertise to businesses in the food and beverage industry.  Mr. Kassardjian has more than twenty years of financial services experience and has covered the food and beverage industry for over fifteen years. Prior to joining City National, he served as a senior vice president with GE Capital's food and beverage group.  Mr. Kassardjian earned his bachelor's degree in Economics from California State University, Fullerton. Active in the community, he volunteers with the Second Harvest Food Bank of Orange County. He lives in Santa Ana, California, with his wife, Amy, and their two boys.  More about City National Bank: City National Bank, member FDIC, is a subsidiary of Royal Bank of Canada (RBC), and the largest bank headquartered in Los Angeles with $99 billion in assets as of January 31, 2026. Founded in 1954, City National is a regional bank specializing in Wealth Management and Private Banking, Entertainment & 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.

In this week's food industry news in 2 minutes, we discuss the latest in M&A in the food and beverage industry.

Food industry labor strategies, leadership, supply chain resilience, talent retention, and operational excellence take center stage in this episode of Food for Thought Leadership. Chris Campbell sits down with Sharon Aho, Senior Managing Director at Korn Ferry, to discuss how food and beverage companies can navigate labor challenges, transformation initiatives, supply chain disruption, M&A activity, and the growing pressure to balance cost efficiency with talent excellence.

Gen Z's job squeeze, rising pesticide concerns, and shifting GLP‑1 eating habits all hit the food industry this week—plus fresh insights on AI's slow restaurant ROI and FI's major new podcast acquisition. Catch the full Fast Break rundown to stay ahead of the trends shaping F&B leaders today.

How does a trip to Brazil, a stint in the music industry, and an apprenticeship at a pizzeria all come together to form a new style of condiment that would take the world by storm? Mike Kurtz, founder of Mike's Hot Honey, shares the story of his company's founding, how the swicy trend is propelling his business, and how CPG partnerships continue to inspire the brand's fans.  More about Mike's Hot Honey: Mike's Hot Honey has been elevating everyday food experiences since 2010, when its first drizzle on a pizza at Paulie Gee's in Brooklyn sparked a nationwide sensation, creating a new category of pizza topping.  Mike started selling his hand-made hot honey bottles to the pizzeria's patrons and local businesses, fueled by popular demand. Today, Mike's Hot Honey can be found in thousands of restaurants and retailers across the country, with the same original recipe inside. Using 100% pure honey infused with real chili peppers, its one-two flavor punch of sweetness then heat makes any dish more dynamic, from the original pairing on pepperoni pizza to chicken, cheese and charcuterie, vegetables, ice cream, dressings and marinades, cocktails, and much more.  More about Mike Kurtz: Born and raised in Amherst, MA,  Mike Kurtz graduated from Umass-Amherst in 2005.  After college he embarked on a career in the music business in NYC where he worked in A&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: CBIZ While 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.

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.

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.

This Episode is Sponsored By: Tibersoft  Foodservice manufacturers might develop option paralysis with all the data available in the current day, but what kind of focus can really help drive marketing returns? Suzanne Cwik of Tibersoft and Eric Anderson of Conagra help break down data best practices to develop a foodservice marketing engine for food away from home manufacturers.  About Suzanne Cwik: Suzanne Cwik is the Vice President of Commercial & 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.

In this week's food industry news in 2 minutes, we examine the job cuts that continue to ravage F&B companies.

This Episode is Sponsored by: City National Bank In 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 week's food industry news in 2 minutes, we examine the growing number of bankruptcies hitting the F&B world lately.

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.

This Episode is Sponsored by: PwC The era of the GLP-1 is upon us – and with household penetration approaching 20%, the food and beverage industry needs to take notice. However, as PwC's Alison Furman and Paul Leinwand explain, these drugs are impacting more than just food purchasing behavior. More about Alison Furman: Alison Furman is PwC's US Consumer Markets Industry Leader across PwC's three lines of service: Advisory, Assurance and Tax. Her portfolio includes PwC's Retail, Hospitality, CPG, Travel, Airlines and Restaurant sub-sectors. Leveraging her extensive industry experience and the PwC network she works closely with senior leaders to grow, transform and take advantage of disruption, in the constantly changing landscape of Consumer Markets.​ A nationally recognized thought leader on consumer behavior, Ali shapes the conversation on how consumers think, spend, and engage with brands. She is an expert featured in Top Tier broadcast and written media including CBS, NPR, Harvard Business Review, Bloomberg Live Radio, Good Morning America, CNBC, The TODAY Show and more, where she provides clear analysis on trends including generational trends, GLP-1s, and AI. ​ Ali serves as an active sponsor and strategic collaborator to the Consumer Brands Association (CBA) and sits on the NRF Foundation Board. She has delivered keynotes at NRF's Big Show, CBA leadership forums, and other premier stages, where leaders consistently describe her perspective as actionable.​ Prior to her current role, Ali served as the Managing Partner of PwC's US Transformation Consulting business, overseeing a ~$4B P&L and leading management consulting capabilities across strategy, customer, operations, M&A, finance, workforce, and technology. She is also a longtime PwC Deals Partner, having advised on hundreds of transactions — including many of the largest Consumer Markets mega-deals valued at more than $5 billion.​ More about Paul Leinwand: Paul Leinwand is a thought leader on strategy, growth, and capability building for Strategy&, PwC's strategy consulting group. Based in Chicago, he is a principal with PwC US Paul advises clients on the topic of strategy, growth, and capability building, with a focus on the consumer product and retail sectors. Recent Publications •Co-Author of four books, Beyond Digital: How Great Leaders Transform Their Organizations and Shape the Future, Strategy That Works: How Winning Companies Close the Strategy-to-Execution Gap (Harvard Business Review Press, 2016), The Essential Advantage: How to Win with a Capabilities-Driven Strategy (Harvard Business Review Press, 2010) and Cut Costs and Grow Stronger (Harvard Business Review Press, 2009), as well as several articles in the Harvard Business Review and strategy+business. •“Create a System to Grow Consistently” – Five elements can move you beyond episodic success, a Strategy& study. •"Pay Attention to Revenue Growth. But How?", which appeared in strategy+business. •"The Power of Operational POS – From Managing at the Mean to Managing the Meaningful", a Strategy& study. •"The End of Trade 'Spending'? Two New Approaches Can Recoup This Investment", a Strategy& 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.