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by Food Processing
Food Processing’s Food For Thought podcast takes you beyond the headlines of the food and beverage manufacturing industry. Join host Erin Hallstrom and the team of award-winning Food Processing editors as they talk about issues affecting food and beverage processors.
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- 5 days ago18 min
Liquid I.V. Shares the R&D Behind Its Sugar-Free Hydration Product Line
Dana Ryan, senior director of scientific affairs for Liquid I.V., joins the podcast in this episode to walk through the steps that the company took to develop the proprietary blend of allulose and amino acids that sits at the foundation of the company’s innovative sugar-free product line launched a few years ago. Liquid I.V. spent several years perfecting the formulation of the product line, which claims to be sugar-free while providing better hydration, as well as vitamins and electrolytes, to consumers than water alone. Ryan explains that the company is rooted in backing these claims up with scientific and clinical testing, as it has done to prove this product line’s claims. Ryan also discusses some of the further innovation the company is working on to improve hydration solutions for consumers, and she offers her thoughts on where the sports drink, wellness and hydration segments may be headed in the future.
- 1 weeks ago30 min
Price Remains Important, But It’s Not the Only Key Driver of Grocery Purchase Decisions
Liz Miller, global client partner at Knit, joins the Food For Thought podcast to discuss the findings of a survey that the market research agency executed in partnership with McCormick’s shopper insights group. The study focuses on what’s driving consumer decision-making in grocery stores today, particularly around the various categories in which McCormick & Co. plays. Miller digs into the details of the study’s findings around how people determine value and how price is still important but may not tell the whole story.
- 3 weeks ago26 min
Consumer Trends Driving Campbell’s Foodservice Product Strategies
At the National Restaurant Association’s annual restaurant show this summer, senior editor Andy Hanacek met with Jenna Hagerich, senior brand manager at Campbell’s Foodservice, and they talked about the various brands and trends driving their product offerings currently. Many of the insights Hagerich shares easily cross over from foodservice to the retail channel, and she dives into the Campbell’s “master brand” strategy as well as detailing the ways each of the company’s brands across soup, energy drinks, beverages and snacks are trying to take advantage of the trends.
- Aug 12, 202621 min
Back-to-School Means New Routines; And Opportunities for Food & Beverage Companies
Kids of all ages are headed back to school right now, and the Food For Thought podcast has some insights on how that could impact food and beverage consumption trends from Julia Wilson, a partner in KPMG’s Strategy practice, focused on consumer clients. Wilson discusses results found in KPMG's Consumer Pulse Back-to-School 2026 Survey, which finds that families expect to spend more per child on back-to-school essentials this year, and 83% expecting to pay more for groceries alone. As a result, about half of those consumers anticipate that they will eat out less and nearly half plan to prepare simpler weekday meals.
- Aug 6, 202628 min
Mama’s Creations Targets Deli Grab-and-Go Demand with ‘Grandma Quality’
Chris Darling, chief commercial officer for Mama’s Creations, joins the podcast to talk about the transformation of the grocery store deli department in recent years into a real destination for grab-and-go-seeking consumers. He offers insights into the shift in consumer demand toward clean-ingredient, ready-to-eat options there, and why this change has made the deli counter into a high-volume destination for fresh, short shelf-life prepared meals. Darling also details how Mama’s Creations has built for itself a massive national footprint in this fresh deli space through acquisition and product innovation while maintaining its commitment to “Grandma quality” for its products.
- Jul 27, 202620 min
Eggs: Opportunities Abound for the Culinary ‘Swiss Army Knife’
This episode is brought to you by the American Egg Board. Eggs remain a well-rounded, multi-functional staple of every kitchen, whether for industrial product formulators or at-home chefs. Consumers understand that seeing eggs on the ingredient list often translates to a product featuring simplicity with numerous attributes and health benefits. Nelson Serrano-Bahri, director of Innovation for the American Egg Board, discusses the various ways eggs are being used in products and offers additional opportunities for companies to put this “Swiss Army knife” of the ingredient world to good use. This episode is sponsored by the American Egg Board (AEB). Learn more about AEB.
- Jul 2, 202628 min
Using Leadership Culture to Build an Engaged, Committed Workforce
Tia Glave, president and co-founder, and Jill Stuber, vice president and co-founder, of Catalyst Food Leaders, return to the Food For Thought podcast to discuss leadership culture at food and beverage companies in this episode. The duo talks about how companies can use the leadership abilities within every employee to drive company culture and get more workers engaged in the organization and their jobs. Stuber and Glave also discuss the differences between having a corporate culture revolving around compliance rather than a culture of commitment, and what the ultimate cost to businesses following the former can be.
- Jun 17, 202628 min
Burgers Evolve, But Remain Front and Center for U.S. Consumers
Consumers continue to seek a great burger when they visit restaurants across the U.S., and even with things like the “chicken sandwich wars” and other innovative products, the burger still stands tall. Lucy Woods, senior manager of consumer insights for Cargill, joins the podcast to discuss the trends driving burger consumption and demand focused more on the foodservice marketplace today. Do consumers prefer thick or thin patties? Do they like certain cuts of meat to be included in the blend? Where does nutrition fit into the equation these days, when consumers are looking for comfort foods as well? And what about the infamous slider burger?
About Food For Thought
Food Processing’s Food For Thought podcast takes you beyond the headlines of the food and beverage manufacturing industry. Join host Erin Hallstrom and the team of award-winning Food Processing editors as they talk about issues affecting food and beverage processors.
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