The Food Institute Podcast

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.

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 explo...

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.

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), A...

In this week's food industry news in 2 minutes, we examine the high fuel surcharges that are challenging the restaurant industry right now. 

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,...

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 mean...

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.

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 ser...

In this week's food industry news in 2 minutes, we discuss Starbucks' corporate layoffs, the latest in functional snacks, and more.

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 expandi...

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...

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 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 rete...

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.

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 a...

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.

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 activit...

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

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...