The Food Institute Podcast

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...

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 Foodservice How 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 i...

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 onl...

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 strate...

In this week's food industry news in 2 minutes, we examine how tariffs are influencing consumer cutbacks in America.

Is the future of flavor increasingly borderless? Valda Coryat, vice president of marketing for condiments and sauces at McCormick, reveals how curiosity powers McCormick’s flavor foresight, why segmentation by “flavor personality” matters, and how flavors are becoming more culturally driven. More about Valda Coryat: More about McCormick: McCormick & Company, Inc. is a global leader in flavor. With...

What does it take to lead innovation for some of the world’s most beloved snack brands? And how do you balance creativity, technology, and sustainability to shape the future of food? In this episode of Food for Thought Leadership, The Food Institute’s Rebecca Fryer sits down with Dr. Deepali Palta, vice president of Global R&D, Innovation, and Sustainability at Kellanova, for a deep dive into the...

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.

This Episode is Sponsored by: City National Bank Consumer demand for chicken is rising at home and away from home, but how can a company leverage this demand? City National Bank's Eric Viergutz steps in as guest host and interviews Wayne-Sanderson Farms CFO T.J. Wolfe on how feed prices, pathogenic diseases, and even air fryers are impacting the U.S. poultry industry. More About T.J. Wolfe: T.J. W...

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...

In this week's food industry news in 2 minutes, we examine the latest strategies brands are utilizing to put artificial intelligence to use for R&D.

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...

In this week's food industry news in 2 minutes, we examine a labor movement some are calling "The Great Flattening," as a growing number of middle managers are seeing their jobs eliminated.

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.