The Food Institute Podcast

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

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 Capital Markets, where he has responsibility for coverage of Beverage, Household Personal Care, and Packaged Food industries. The companies under Nik’s coverage total over $1 trillion in combined market value. Nik has consistently been ranked as one of the top analysts across the consumer space by Institutional Investor’s All Star Analyst Survey. He has also been top rated across various analyst polls, including The Wall Street Journal, Fortune and Forbes. More About RBC: Royal Bank of Canada is a global financial institution with a purpose-driven, principles-led approach to delivering leading performance. Our success comes from the 100,000+ employees who leverage their imaginations and insights to bring our vision, values and strategy to life so we can help our clients thrive and communities prosper. As Canada’s biggest bank and one of the largest in the world, based on market capitalization, we have a diversified business model with a focus on innovation and providing exceptional experiences to our more than 19 million clients in Canada, the U.S. and 27 other countries. Learn more at rbc.com. We are proud to support a broad range of community initiatives through donations, community investments and employee volunteer activities. See how at www.rbc.com/peopleandplanet.

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 information. Together, they discuss the need for simpler, more holistic health messaging that considers mental, emotional, and physical well-being as interconnected. The conversation dives into the growing influence of GLP-1 medications, evolving protein and fiber priorities, and how brands are adapting to changing eating behaviors. Molde also highlights emerging areas like peptides, personalized nutrition, and the intersection of food, beauty, and functional benefits. Throughout the discussion, she emphasizes practical ways the industry can support healthier habits without adding complexity for consumers. More About Marie Molde: Marie Molde, RDN, is a consultant to the food and beverage industry. Most recently, she spent eight years at Datassential helping foodservice and retail companies turn emerging trends into strategic menu and product innovations, often with a focus on better-for-you. Marie has been featured on CBS Sunday Morning and quoted in The New York Times, The Washington Post, and BuzzFeed.

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 lines of service: Advisory, Assurance and Tax. Her portfolio includes PwC’s Retail, Hospitality, CPG, Travel, Airlines and Restaurant sub-sectors. Leveraging her extensive industry experience and the PwC network she works closely with senior leaders to grow, transform and take advantage of disruption, in the constantly changing landscape of Consumer Markets.​ A nationally recognized thought leader on consumer behavior, Ali shapes the conversation on how consumers think, spend, and engage with brands. She is an expert featured in Top Tier broadcast and written media including CBS, NPR, Harvard Business Review, Bloomberg Live Radio, Good Morning America, CNBC, The TODAY Show and more, where she provides clear analysis on trends including generational trends, GLP-1s, and AI. ​ Ali serves as an active sponsor and strategic collaborator to the Consumer Brands Association (CBA) and sits on the NRF Foundation Board. She has delivered keynotes at NRF’s Big Show, CBA leadership forums, and other premier stages, where leaders consistently describe her perspective as actionable.​ Prior to her current role, Ali served as the Managing Partner of PwC’s US Transformation Consulting business, overseeing a ~$4B P&L and leading management consulting capabilities across strategy, customer, operations, M&A, finance, workforce, and technology. She is also a longtime PwC Deals Partner, having advised on hundreds of transactions — including many of the largest Consumer Markets mega-deals valued at more than $5 billion.​ More about Paul Leinwand: Paul Leinwand is a thought leader on strategy, growth, and capability building for Strategy&, PwC's strategy consulting group. Based in Chicago, he is a principal with PwC US Paul advises clients on the topic of strategy, growth, and capability building, with a focus on the consumer product and retail sectors. Recent Publications •Co-Author of four books, Beyond Digital: How Great Leaders Transform Their Organizations and Shape the Future, Strategy That Works: How Winning Companies Close the Strategy-to-Execution Gap (Harvard Business Review Press, 2016), The Essential Advantage: How to Win with a Capabilities-Driven Strategy (Harvard Business Review Press, 2010) and Cut Costs and Grow Stronger (Harvard Business Review Press, 2009), as well as several articles in the Harvard Business Review and strategy+business. •“Create a System to Grow Consistently” – Five elements can move you beyond episodic success, a Strategy& study. •"Pay Attention to Revenue Growth. But How?", which appeared in strategy+business. •"The Power of Operational POS – From Managing at the Mean to Managing the Meaningful", a Strategy& study. •"The End of Trade 'Spending'? Two New Approaches Can Recoup This Investment", a Strategy& study. Mr. Leinwand earned an MBA with Distinction from Northwestern University’s Kellogg Graduate School of Management and a Bachelor of Arts in Political Science from Washington University. He currently teaches at Kellogg as an Adjunct Professor of Strategy. More about PwC: At PwC, we help clients build trust and reinvent so they can turn complexity into competitive advantage. We’re a tech-forward, people-empowered network with more than 370,000 people in 149 countries. Across audit and assurance, tax and legal, deals and consulting we help clients build, accelerate and sustain momentum. Find out more at www.pwc.com.

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 Chain Cooperative, Inc. (QSCC) in November 2009. John reported directly to Wendy’s QSCC Board of Directors and worked closely with Wendy's brand leadership and its trading partners, ensuring that QSCC accomplished all member and brand objectives. He accomplished a stellar record of high performance with outstanding documented results. John has worked in the restaurant and foodservice industry for most of his career, beginning as a 12-year-old fry cook at a New Jersey boardwalk restaurant. His executive experience range -- including supply, distribution, logistics, procurement, and operations -- gives him powerful insight into every link of restaurant operations and supply chain. Prior to joining QSCC, John served for almost three years in the supplier and manufacturing community as EVP & General Manager for the Commercial Division of Nice-Pak/PDII, a global expert providing infection control products and prevention methods for the foodservice and healthcare industries. John previously served as EVP & Chief Procurement Officer of U.S. Foodservice, one of the country's largest broad-line foodservice distributors. During that time, he restructured the company's procurement team following a massive investigation of fraud centered in its procurement and finance functions. Before that, as SVP of Purchasing for Unified Foodservice Purchasing Co-op, LLC (the supply chain co-op for Yum! Brands and its franchisees), John served the procurement, distribution, and logistics interests of the franchise and corporate restaurants across A&W, KFC, Long John Silver's, Pizza Hut, and Taco Bell. John is an exceptionally well-respected thought leader throughout the foodservice industry. His significant strengths include innovation, integrity, relationship-building with franchisees, and supplier/distributor trading partners. Maybe most important, he is recognized by his peers as a breakthrough leader in developing high-performance associates and teams. John served for 10-year on the Board of the Dave Thomas Foundation for Adoption, most recently as Chairman of the Investment Advisory Committee. He previously served Chair for the Supply Chain Sub-Committee of the National Council of Chain Restaurants and is a past member of the Institute of Supply Management (ISM), the National Restaurant Association (NRA), the International Foodservice Manufacturers Association (IFMA), and the International Foodservice Distributors Association (IFDA). John previously served as a board member for the NRA's Foodservice Purchasing Executive Group. Via invitation, he was a member of two of the world's leading corporate think-tanks, the Conference Board and the Corporate Executive Board. Today, John serves as Chairman of the Board for GS1 US. He previously served as Vice Chair and as Chairman of the GS1 US Audit & Finance committee. He has been a member on various boards, including private companies, trade associations, and charitable foundations, since 1993

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.

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 reshaping consumer behavior, menu strategy, and product innovation across the food industry. The discussion dives deeper into 2026 food industry trends influencing culture and consumption, including the continued growth of non-alcohol beverages, increasing demand for clean labels and transparency, and a consumer redefining value through the lens of price, quality, and convenience. Global flavors remain a key driver, evolving toward hyper-regionality and third-culture cuisine as consumers balance authenticity with experimentation. Rounding out the episode, the team explores how 2026 food industry trends are accelerating change in technology and retail. Artificial intelligence and automation are moving from experimentation to essential tools for efficiency and food safety, while private label and challenger brands continue to reshape retail shelves. Together, the episode delivers a clear, forward-looking perspective on the forces shaping the food industry in 2026.

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.  More About Sabine Schommer: Sabine Schommer loves the energy on the show floor, the excitement of the sweetest of all industries and the joy of being part of a team striving to create the perfect surrounding for both business opportunities and memorable moments. She has been in the trade fair business for more than 30 years, having led the ISM team as Director since 2015. For her, being Director ISM is a unique opportunity to shape the customers' trade fair experience, introduce new features, liaise with experts, watch trends and developments and realize every year the best possible version of the world’s largest trade fair for sweets and snacks – ISM in Cologne, Germany. More About Guido Hentschke: Guido Hentschke has been the Director of ProSweets Cologne since January 2021. With more than 25 years of experience in the international trade fair industry, he brings extensive expertise from roles in Europe, the U.S., and Brazil. At ProSweets Cologne, he has continuously developed the show in line with market needs, positioning it as a content leader within the sweets and snacks sector. Building on these insights, he successfully launched ISM Ingredients — the new platform for suppliers of raw materials, ingredients, and semi-finished products — which will debut as a new format starting in 2026. His goal: to unite all key players along the entire value chain through close alignment and integration with ISM. More About ISM: The ISM in Cologne is the world's leading trade fair for confectionery and snacks and offers impulses, innovations, exciting networking, top-class exhibitors and expert visitors in a combination that is unique in the world. There you will find the world's largest range of private labels in the sweets and snacks sector. From 2026, the new trade fair ISM Ingredients will offer a platform for innovation, expertise and networking around raw materials, ingredients and semi-finished products as part of ISM - with the aim of strengthening the value chain and promoting sustainable solutions. More About ProSweets Cologne: ProSweets Cologne is a trade fair for the entire industry-specific supply spectrum of the confectionery and snack industry. This ranges from confectionery and snack packaging and packaging technology to the raw materials and ingredients required specifically for confectionery and snack production and process technology. Secondary areas such as refrigeration and air conditioning technology, operating and auxiliary equipment, and the topics of food safety and quality management for the confectionery and snack industry round off the profile. Relevant Links: https://www.ism-cologne.com/ https://www.instagram.com/ism_cologne/ https://www.linkedin.com/company/ism-cologne/ https://www.ism-cologne.com/newsletter/ https://www.prosweets.com/ https://www.instagram.com/prosweets.official/ https://www.linkedin.com/company/pro-sweets-cologne/ https://www.prosweets.com/newsletter/

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 into a national, full-service deli solutions provider serving retailers across all 50 states. During the conversation, Michaels explains how the company is addressing some of grocery retail’s most pressing challenges, including labor shortages, changing consumer meal preferences, and the need for greater efficiency in the deli case. He outlines how Mama’s Creations supports retailers with a wide range of prepared foods, proteins, sides, and globally inspired flavors — all designed to simplify in-store execution while maintaining quality and consistency for shoppers. Michaels also details how strategic acquisitions, vertically integrated manufacturing, and a disciplined focus on metrics are fueling the company’s growth. As the only publicly traded deli company in the U.S., Mama’s Creations is leveraging scale, operational rigor, and data-driven decision-making to compete in the $40+ billion deli prepared foods category, while continuing to expand its national footprint and product capabilities. More About Adam Michaels: Adam Michaels is an experienced food industry executive and former management consultant with broad experience transforming consumer-focused companies. Previously, Adam served with Mondelez International, a multinational food and beverage company with operations in over 150 countries. Over the past nine years, he has held numerous roles with increasing responsibility at Mondelez across Supply Chain, Commercial Sales & Marketing and Strategy. Adam led Mondelez’s North American Insights & Analytics organization and was most recently responsible for M&A and Commercial for North American Ventures – a business unit comprised of high growth brands including Perfect Snacks, a refrigerated snacks brand, Hu, an ultrasimple multi-category lifestyle brand, and Tate’s Bake Shop, a premium cookie brand, among others. Before joining Mondelez, Adam was a Principal at Booz & Company, a management consulting firm, for seven years where he specialized in the Food & Beverage sector. He started his career at Capital One Financial and holds an MBA in Marketing & Management from Columbia Business School, as well as a BSE in Bioengineering from the University of Pennsylvania. Adam has lived and worked in the US, England and France. He lives with his wife and their two boys in New Jersey. More About Mama's Creations: Mama’s Creations is your ultimate destination for fresh, easy-to-prepare dishes that capture the essence of grandma-quality food. Built off the authentic Italian heritage of Mama Mancini’s, our name pays tribute to the treasured kitchens of grandmothers worldwide, where each meal is crafted with passion and care. At Mama’s Creations, we understand the value of convenience without compromising on quality. We bring together a diverse range of culinary traditions and flavors, offering you an unforgettable taste experience. With fresh ingredients and our simple preparation methods, we ensure that every dish is a celebration of authentic homemade goodness. Learn more: https://mamascreations.com/

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 how consumers discover, evaluate, and shop for products. He explores how AI-powered shopping apps, answer-engines, and agentic browsers are reshaping the digital journey, and why businesses should prepare now for changes that will accelerate through 2026. The conversation also dives into how this technology impacts retailers, CPG manufacturers, and foodservice operators — from the rise of metadata marketing and AI-optimized product visibility to the growing influence of user-generated content in agentic shopping environments. Thomas outlines the challenges ahead: data governance, shifting retail media dynamics, consumer trust, and the delicate balance between authenticity and automation. With younger demographics adopting AI at record speed, the companies that invest in upskilling and AI-readiness today stand to gain the strongest competitive advantage tomorrow. More About Barry Thomas: Barry is one of Kantar’s foremost global commerce experts with a distinguished history of serving customers, partners, and people throughout his more than 30 years in the retail, food service, and FMCG industries. His 25-year career with The Coca-Company featured landmark achievements in the areas of customer leadership, customer marketing, ecommerce, innovation, consumer insights, category management, and future strategies. Before joining the Coca-Cola system, Barry worked for Pfizer (formerly Wyeth-Ayerst) for seven years in commercial, customer, marketing, and insights roles. Barry earned a bachelor's degree in business from the University of North Florida and an MBA from Mercer University. He is currently on the advisory boards of the Digital Marketing Institute, George Washington University Digital Marketing Program, and the Fellowship of Christian Athletes. More About Kantar: Kantar is a data and evidence-based agency providing insights and actionable recommendations to clients, worldwide. We combine the most meaningful attitudinal and behavioral data with deep expertise and technology platforms to track how people think and act. To learn more, visit https://retailiq.kantar.com/.

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, deploying its proprietary Lasso SpinTech across new applications and partners to create a generation of healthier foods. Before joining Lasso, Mike served as President of Oatly North America where he oversaw the brand’s U.S. launch in 2017 and led all facets of business and brand development surrounding its vegan, plant-based food and beverage products made out of oats. Prior to Oatly, Mike held a variety of marketing and commercial roles at The Nature’s Bounty Co, Chobani, and PepsiCo. Before starting his career in CPG, Mike served as an officer in the Navy in a variety of roles including nuclear engineering management on aircraft carriers. He has his MBA from Harvard Business School, a masters in engineering management from Old Dominion University, and his undergraduate degree from Duke University. Mike lives in NYC with his wife Laura and their dog Kelce. More About Lasso: Stop compromising on texture, nutrition, or taste. Our machines make food, better. Your brand makes the headlines. Learn More: https://lassolabs.com/

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.