Tag: #foodinstitute

PE Investment Trends in the Better-for-You Category

This Episode of the Food Institute Podcast is Sponsored by BHI USA  Is private equity investment heating up in the “better-for-you” category? In this episode of The Food Institute Podcast, Vestar Capital Managing Director and …

Exploring SPACs for the Food Industry

Despite their recent popularity, special purpose acquisition companies (SPACs) are unfamiliar to many in the food industry. Lazard Middle Market Managing Director David Iverson and Director Alejandro Cola join the Food Institute Podcast to provide …

Distributing Hope in a Pandemic

Distributing hope in a pandemic became a new business requirement during the past year, and DMA President and CEO Pat Mulhern recently shared how the foodservice and food distribution industries pivoted to contend with stay-at-home …

The Future Of Plant-Based Foods

With plant-based meat products stepping to the forefront in 2020, many food industry insiders expect plant-based foods to become an even larger part of our diet moving forward. This webinar will provide an overview of …

AI, Automation and Their Impact on the Food Industry

Register Here! AI & AUTOMATION WILL SHAPE THE FUTURE OF THE FOOD INDUSTRY There is no question that artificial intelligence (AI) and automation have disrupted the food industry. From food manufacturing to foodservice and retail, …

Mergers, Acquisitions, and Coronavirus

What’s the latest regarding mergers, acquisitions, and coronavirus? Mesirow Financial managing director Paul Mariani joined the Food Institute Podcast to discuss recent trends in the M&A market in midst of the coronavirus public health emergency. …

Why is Big Business Interested in TikTok?

TikTok, a platform where some 50 million U.S. daily users share short-form videos, has been receiving attention in the media as the Chinese-owned company searches for a U.S. buyer. The app is not only a …

Preparing for a Pandemic Fall

Robyn Carter, founder and CEO of Jump Rope Innovation (JRI), joined the Food Institute Podcast to discuss consumer perceptions and desires during the pandemic. With the back-to-school season in full swing, and Halloween, Thanksgiving, and …

A Fireside Chat with Howard Dorman

The Food Institute Podcast hosted a fireside chat with Howard Dorman, National Sector Leader for the Mazars USA Food & Beverage Group. In the episode, Dorman discusses how companies operating in the food and beverage …

Frozen Food Supply Chain Feels COVID Strain

With popularity of frozen foods up during the pandemic, supply chains for frozen products are undergoing their own set of challenges. Eighty-six percent of consumers said they bought frozen food in March and April, with …

Pandemic Highlights Value of Family Meals

September is National Family Meals Month, and FMI is highlighting proven scientific benefits of sharing meals. “We have long known that family meals have a tremendously positive impact,” said David Fikes, executive director of the …

Preparing for a Pandemic Fall

Robyn Carter, founder and CEO of Jump Rope Innovation (JRI), discusses how retail and CPG companies can start preparing for a pandemic fall. Carter shares her insight into trends retailers and CPG companies could leverage …

Consumers Eat Plant-Based for the Planet

Over half of Americans are eating fewer animal products since the pandemic, according to research for Eat Just, Inc. One reason for the shift is to be more sustainable. Over 60% of study participants indicated …

Weekend Takeout Surges as More Indoor Dining Opens

Friday and Saturday night takeout is emerging as a lasting trend during the pandemic, according to Technomic. Research found that off-premise meals on Friday and Saturday nights accounted for 24% of overall sales in the …

Nestlé Buys Aimmune for $2.6B to Combat Food Allergies

In an effort to expand its health sciences business, Nestlé SA agreed to buy the rest of the partially owned biopharmaceutical company Aimmune Therapeutics Inc. for $2.6 billion, reported The Wall Street Journal (Aug. 31). …

Food Companies Make More Job Cuts

A growing amount of large food companies—particularly in manufacturing and foodservice—are continuing to restructure, making more job cuts in response to the coronavirus pandemic. Most recently, Coca-Cola laid off thousands of workers, offering voluntary deals …

Pandemic Forces Continued Retail Adaptation

Julie Companey, director of client strategy for grocery, drug, and mass retail channels at Valassis, discusses the retail industry’s continued adaptation in the wake of the pandemic, and efforts companies can take to be better …

Plant-Based Continues to Resonate with Consumers

Shoppers are increasingly turning to plant-based products. The specialty plant-based segment has grown more than 27% since 2017, reaching nearly $5 billion in total brick-and-mortar sales in 2019, according to the recent State of the Specialty …

Restaurants Look to Government for Guidance

Restaurants across the U.S. are resuming operations in accordance with guidelines to ensure health and safety and patrons and employees. However, states, cities, and counties have different requirements for operating during the pandemic. In New …

German Grocers Continue Expansion into U.S.

German discount grocers Aldi and Lidl have been capturing a larger share of the U.S. grocery market over the past several years. The stores have increased sales and attracted shoppers with simpler stores that offer …

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Consumers Turn to Sweets During Pandemic

Sales of chocolate and candy increased during the pandemic as consumers look for products to boost their mood and lighten perspectives, according to data from the National Confectioners Association (NCA). Overall sales of chocolate and …

Exploring the Functional Beverage Market with Olipop

Olipop co-founder, CEO, and formulator Ben Goodwin joined the Food Institute Podcast to discuss the product he’s made, the shift from probiotic to microbiome-focused beverages among consumers, and the health implications from drinking functional beverages. …

Bee-Friendly Farms Ensure Future of Food Supply

KIND Healthy Snacks plans to switch to “bee-friendly” almond suppliers to encourage growth of the insect population, reported Fast Company (Aug. 25). KIND’s almond suppliers are working on two major changes:  1) stopping the use …

Profile in Leadership: The Gellert Brothers

The Gellert Brothers, Andy, and Tom, of the Gellert Group of Companies discuss their companies’ reactions to the COVID-19 pandemic, what pivots were necessary, and market fluctuations they are currently experiencing. Additionally, the pair provide …

DoorDash Plans IPO, Diversifies with Grocery Delivery

DoorDash plans to open an initial public offering in the fall, according to people familiar with the matter, reported Bloomberg (Aug. 22). The company had previously considered going public through a direct listing but decided …

Ramping Your Brand with Dr. James F. Richardson

Dr. James F. Richardson joined the Food Institute Podcast, hosted by managing partner and CEO Brian Choi to discuss his new book, Ramping Your Brand. The two discuss lapses in market research for emerging brands, …

Training Restaurateurs for New Foodservice Models

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education in New York City, joined the Food Institute’s Brian Choi and Chris Campbell to discuss how restaurateurs have been forced to …

On the Frontier of a New Era of Smarter Food Safety

Angela Fernandez, VP of Community Engagement at GS1 US, spoke with the Food Institute Podcast after FDA unveiled the Blueprint for a New Era of Smarter Food Safety. Leveraging her experience with GS1 US, best …

Food and Beverage Leadership in Challenging Times

Rick Abraham, a partner with Pentallect, spoke with the Food Institute Podcast regarding what food and beverage leadership looks like during the COVID-19 pandemic, and what is necessary to help food and beverage companies survive …

Food Facility Build and Design Changes

Mark Moore, president of CMC Design-Build, spoke with the Food Institute Podcast regarding what’s changed and what’s stayed the same when it comes to food facility build and design choices after the start of COVID-19 …

Market Update: Exploring the Juice Market

Join Carol Plisga in exploring the juice market on this episode of the Food Institute’s Market Update. Plisga, an independent consultant and veteran of the global juice market with history at Nestle, detailed the intricacies …