Food For Thought

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.

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!

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.

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.

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.

Jackson’s, a snack company that focuses on better-for-you snacks cooked in avocado oil, recently celebrated the grand opening of its Muskego, Wis., facility expansion, and CEO James Marino joined the Food For Thought podcast to detail the capital investment.
Marino also talked about the snacking landscape and how Jackson’s is working to develop better-for-you products aiming to disrupt the category and meet consumer demand for healthier options.

In conjunction with our November cover story, in which we honor and feature Wayne-Sanderson Farms as our 2025 Processor of the Year, I had the opportunity to visit the company’s Decatur, Ala., prepared foods processing complex and its Customer Innovation Center there.
While visiting, I sat down with Matt Masters, director of R&D, and Beau Batchelor, corporate research chef – product development, to talk about the formulation and consumer trends driving the chicken industry today. The two shared their insights on flavors, dayparts and cuts of chicken that consumers continue to seek, as well as some of the larger macro factors driving demand.

This episode is brought to you by Aptean.
As food and beverage processors seek ways to operate efficiently while monitoring and maintaining food safety and a traceable supply chain, they’re looking for advanced technology to help them achieve their goals. Jack Payne, solution consulting director, Food & Beverage and Process Manufacturing, for Aptean, and a longtime industry expert in the field, shares his insights on the innovations that have driven the industry forward, and how a shared passion for serving the best quality, safest food and beverage products has shined through in nearly every partnership he’s developed with processors.
This episode is sponsored by Aptean. Learn more about Aptean.

This episode is brought to you by Envita Solutions.
As food and beverage processors look for ways to enhance their sustainability efforts, more of them are turning toward their production waste streams to find hidden value. Scott Cole, senior director, Strategic Growth for Food & Beverage, for Envita Solutions, discusses some of the initiatives and innovations processors can look into that can help them both save on costs and also protect the environment around them.
Learn more about Envita Solutions.

Americans continue to be attracted to trying new cuisines and ethnic foods, and Indian foods are growing in popularity, according to Kiernan Laughlin, general manager for frozen Indian foods processor Deep Indian Kitchen.
In this episode, Laughlin talks about the key to winning over new consumers when it comes to Indian foods and how Deep Indian Kitchen is dedicated to authenticity in its products while innovating in the competitive, retail frozen foods category.