The Food Institute Podcast

Private label isn’t a “cheaper alternative” anymore—and that outdated framing is leaving brands exposed.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...

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.

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 Cwi...

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 consu...

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 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 Ca...

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

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 inf...

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 l...

In this week's food industry news in 2 minutes, we examine the trend of diners demanding absurdly spicy foods at restaurants.

In this week's food industry news in 2 minutes, we examine the so-called "burger boom" that has hit chain restaurants' menus.

It's undeniable that restaurants were challenged heavily in 2025, but what does that mean for 2026? Foodservice industry veteran John Inwright discusses the prospects for a new year, what's working for successful operators, and the headwinds and tailwinds that could define the year. More about John Inwright: John Inwright was recruited to lead the creation and development of Wendy's Quality Supply...

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 reshap...

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.

This Episode is Sponsored by: Koelnmesse Snacking 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...

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.

Adam Michaels, CEO of Mama’s Creations, joins Food Institute Vice President of Content and Client Relationships Chris Campbell to discuss how the deli category is evolving and why this rapidly growing segment is primed for innovation. A veteran of global CPG and strategy roles at Booz Allen Hamilton and Mondelez, Michaels shares how Mama’s Creations has transformed from a regional meatball company...

In this week's food industry news in 2 minutes, we touch on Circana's revised 2026 outlook for the F&B sector, which projects continued volume tightness.

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...

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, deplo...