Author: Chris Campbell

Analysis: Four Top Consumer Delivery Trends from 2021

Since the outset of the pandemic, foodservice delivery companies have become a staple of many American consumers’ habits. While they offered a lifeline to hungry consumers earlier in the pandemic during forced closures, many of …

Sugar Reduction Is Ramping Up

Products featuring no- or low-sugar claims are likely to gain steam during the coming years, as is media scrutiny for all types of sweeteners. These were among the key takeaways from The Food Institute’s recent …

Feds Look to Address U.S. Supply Chain Woes

The Federal Reserve reported that supply chain disruptions and labor shortages plagued many parts of the country in November, leading to rising prices across most of the nation, reported The Associated Press (Dec. 1). With …

Restaurant Acquisitions Remain Red Hot

The sandwich market’s potential appears to be underscored by recent quick-service restaurant acquisitions. In the span of two weeks, a pair of QSR parent companies expanded their culinary offerings via acquisitions of established brands. Restaurant …

Recent M&A Illustrate Resilience of Meat Sector

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.

Is Frozen Food’s Hot Streak Starting to Cool?

Although the frozen food aisle showcased a 3% increase in dollar sales for the 52 weeks ending Oct. 17, a 0.5% drop in unit sales indicates demand in the red-hot frozen sector could be cooling, …

Foodservice Distributors Face Challenges Despite Better 2022 Outlook

Although the 2022 prospects for foodservice distributors are on the rise, the industry still faces several challenges, according to Technomic Principal Wade Hanson. Hanson, speaking on a webinar hosted by the International Foodservice Distributors Association …

More Categories are Ready for Plant-Based Disruption

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 …

California Ports Take Different Approaches to Backlogs

The backlog of ships off the coast of California has become so dire that the Biden Administration has gotten involved. Additionally, the two primary ports are exploring different strategies in trying to alleviate issues. As …

By Sea, Rail, or Road: Supply Chain Update

Whether by sea, by rail, or by highway, the nation’s supply chain has never been more complicated. Here’s a quick roundup of recent supply chain developments, in what has become a year loaded with slowdowns. …

How Kimchi Culture Inspired Mother-in-Law’s

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 …

How Mars Wrigley Imagines the Future of Food

What does the future of food and 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. …

Is the U.S. Cattle Oversupply Finally Cleared?

After a tumultuous year of COVID-related meat processor backlogs, is the U.S. beef supply finally evening out? One banking and financial services company thinks so: the U.S. oversupply of beef appears to have “finally cleared,” …

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Blue Apron Goes Green and Embraces ESG

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 …

How Fair Trade USA Connects Consumers and Producers

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 …

How Kelp Could Shake Up the Plant-Based 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 and CEO of AKUA. While the company …

Growing Greens and Dreams Through Educational Means

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, …

Meat Prices Continue to Rise After Pandemic Push

Inflation is affecting prices across the food continuum, and meat is no exception. Meat prices were up in the first two quarters of the year when compared to both 2020 and 2019, according to analysis …

Trends of the Post-Pandemic Restaurant Revival

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 …

The Current State of the U.S. Farmer

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, …

Navigating an Unprecedented Supply Chain

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 …