Food For Thought

GLP-1 Drugs, UPFs, Labeling Issues Continue to Hound Food and Beverage Companies

Nolan Lewin, director of the Rutgers Food Innovation Center and vice president of the New Jersey Food Processors Association, joins the podcast to discuss a wide variety of topics hounding the food and beverage industry. First, Lewin discusses the impact that the new Dietary Guidelines and other regulatory machinations are having on processors, and then highlights what some companies are doing to combat GLP-1s and the impacts of the ultraprocessed foods debate.
Lewin also gives his insights into some of the recalls in food products that we’ve seen in recent years, how technology is helping predict outcomes and find more issues particularly in the labeling arena, and how processors should continue to look for solutions to keep people safe.

Humanoids: Coming to Food and Beverage Plants Sooner Than You Might Think

The robots are coming! Well, in food and beverage processing, robotics and automation are already here, sure — but what we see today pales in comparison to what the future may hold. Berk Pehlivanoglu and Ozan Ozaskinli of Value Gene Consulting Group join the Food For Thought podcast to talk about an in-depth report their firm released in January, titled “How Humanoids Will Reshape Food Manufacturing.”
Ozaskinli and Pehlivanoglu talk about the humanoid robots currently in development, the shortcomings of the technology at the moment, the projected total cost of ownership of humanoids for food processors, and the technological advancement still needed to reach reliable use in food processing. And, they say, food processors should begin to think about how to capitalize on this innovation now — because implementation of humanoids in food and beverage processing isn’t as far away as some might think.

New Dietary Guidelines May Portend Battle Over Certain Ingredients and Additives

We’ve got a new set of Dietary Guidelines, and as the industry has had some time to digest them, Natalie Rainer, partner and member of the Health Care and FDA practice at K&L Gates, offers her thoughts on how food and beverage processors can prepare. Rainer digs into some of the significant differences between this iteration of the guidelines and previous ones, as well as what hasn’t changed in the overall tone of the document.
Furthermore, Rainer is watching to see what the guidelines and supporting documentation indicate with regard to the future for some embattled ingredients that are currently recognized as safe or have clearance for use in U.S. food and beverage products.

Conagra Brands Reports Four Key Trends Driving Frozen Foods in 2026

Conagra Brands has released its third annual Future of Frozen Food report, and we’re speaking with Alie Burnet, director of Enterprise & Portfolio Strategy for Conagra, about the report’s findings this year.
She talks with the Food For Thought podcast about four trends driving growth in the frozen foods aisle, from protein-packed meals to restaurant-inspired favorites, family-style solutions, and all-day breakfast. Burnet digs into each of these trends and also discusses the quality demands that consumers have today and how frozen foods have stepped up to the plate to deliver that quality.

2026: A Turning Point for Food and Beverage on Health, Tech and Consumer Trends

As January rolls on, we bring you another 2026 outlook episode. This time around, Rob Dongoski and Katherine Black, both partners and business sector leads for management consulting firm Kearney, discuss everything from the Dietary Guidelines and the MAHA movement to tariffs and the cost of food and beverage products in the new year.
How is artificial intelligence moving into the grocery and retail space, and what impact do they see from the ultraprocessed foods debate? According to Kearney’s outlook, 2026 is a turning point for food and beverage processors on several levels in a rewired food system, and it could lead to what we at Food Processing are calling “the great reformulation.”

How Snacks Have Gotten More Nutritious, Still Target Health Demands

Rocco Renaldi, secretary-general of the International Food & Beverage Alliance (IFBA), returns to the Food For Thought podcast to discuss the various ways in which snack foods have gotten more nutritious for consumers, often discreetly and without much fanfare over the years.
Certainly, snack processors have made headline-worthy changes as well, and those are expected to continue as pressures continue to influence product formulation and composition. As consumers demand more nutritious options, these companies continue to develop and seek solutions to meet those demands.

Developing Nutritious Foods That Kids Will Actually Eat

As any parent, aunt, uncle or grandparent knows, feeding kids nutritious, healthful foods that taste good and are beloved by those children can be a real challenge at times. Michael Allen, CEO of Kidfresh, joins the podcast this time around to discuss the mission and strategies of Kidfresh and how they approach meeting the demands of our society’s smallest picky eaters.
Allen also discusses where frozen foods stand in the typical family grocery spend, how those products have innovated in recent times, and also how the flavor palates and preferences of the younger generation make a huge difference toward product development.
So, grab a bowl of mac and cheese or some chicken nuggets and enjoy this episode!

2026 Food & Beverage Economic Outlook: Affordability, Tariffs, GLP-1 Drugs and More

As we wrap up 2025 and turn the calendar page to 2026, Billy Roberts, senior analyst, Food & Beverage, for CoBank, joins the Food For Thought podcast to offer an economic outlook for the food and beverage industry in the new year.
Roberts discusses everything from the impact of GLP-1 drugs on food and beverage companies to consumer perception of affordability, and how private-label products can continue to grow in this atmosphere.
Furthermore, he shares what processors can learn from the last year’s roller coaster ride with tariffs, and the possibility of additional consolidation of brands and production capabilities and facilities in the new year.

Charcuterie Can Capitalize on Demands for Affordable Indulgence, Unique Experiences

Jeff Tripician joins the podcast this time around to discuss his move from leading international cultivated meat company Meatable to now becoming the CEO of Charcuterie Artisans, owners of Daniele and Creminelli Meats.
First, Trip details his goals and the work to do to grow the Charcuterie Artisans business, then he digs into the trends driving charcuterie product innovation today. Whether focusing on regionalized offerings or innovating new flavors and types of charcuterie meats, Trip says the time is right for charcuterie to grow.

Mintel Makes Three Predictions for Food and Beverage Products in 2026

Jenny Zegler, director of Food and Drink for Mintel, joins the podcast this time around to dig into the details of three predictions that Mintel has made for 2026 for the food and beverage industry.
Will consumers be more interested in longer shelf-life for products as part of their value proposition? What role does sensory play in new product development for food and beverage products in the New Year?
Zegler talks about these expected demands from consumers and how processors can take advantage of these opportunities starting now.