Consumers remain wary of food prices despite easing inflation, shaped by 2022 spikes, ongoing category increases, global ...

Episode Description Bob Little, CEO of Kanzen Meal, a subsidiary of Nissin Foods, gives the scoop on how the company is rethinking wellbeing in the frozen aisle with its line of single-serve meals ...

Food futurist Mike Lee explains how systems thinking, storytelling, and a pragmatic approach to sustainability can help food ...

Veronica Jaramillo is a food scientist and passionate science communicator. Veronica is the cofounder of the Food Truth Project, an initiative that tackles misinformation on food, nutrition, ...

AI-enabled measurement, intelligent packaging, advanced upcycling technologies, and bioaccessibility science are converging to transform food waste from a disposal problem into a performance-driven, ...

From spent grains and wheat-stalk fiber to coffee grounds and whey, upcycled side streams are expanding the ingredient toolbox. Food companies are increasingly using byproducts and side streams to ...

Episode Description Food Technology trend guru Dr. Liz Sloan shares her take on the defining consumer trends of 2026, which range from next-gen comfort food to snackable beverages. And John Ruff, ...

Periods of economic restriction and uncertainty have long reset consumer priorities, preferences, and practices in the food and beverage industry, and 2026 will be no exception. As of January, nearly ...

Episode Description As GLP-1 use reshapes appetite, taste perception, and eating patterns, food companies face new challenges—and opportunities—in how they design and deliver nutrition. In this ...

Sally Lyons Wyatt, Executive Vice President at Circana, is a global expert in CPG and foodservice, known for insights on consumer trends, sustainability, and emerging categories. With over 30 years of ...

What will matter most to food and beverage shoppers in 2026? The answer in a word? Value. That’s not surprising given the current economic climate. But how consumers define value is where it gets ...