Opinion
The latest opinion pieces by industry thought leaders
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What the Chevron decision might mean for FDA’s nutrition policy agenda
The Supreme Court ruling may lead to a challenge on a host of food-related initiatives from the agency, including FSMA and updated guidance on sodium reduction, writes DSM Strategic Communications founder Sean McBride.
Sean McBride • July 2, 2024 -
Permission granted by Conservation Alliance for Seafood Solutions
The seafood industry must recognize that healthy seas require safeguarding human rights
On World Oceans Day, a fun spotlight is often put on the need to safeguard our ecosystems. Behind the festivities is a sobering reality check that goes beyond the health of our waters.
Ryan Bigelow • June 7, 2024 -
Megan Poinski/Food Dive
Can agile supply chains ease pressures for FMCGs?
To best navigate the fallout of geopolitical conflicts, inflation and unpredictable demand, CPGs should look toward cultivating an adaptable strategy.
Katy Gallagher • June 5, 2024 -
Maksym Belchenko via Getty Images
Brands need a new model of sustainability. Here’s how we can flip the script
Companies need to shift their focus from selling to doing, writes Kenny Fahey, president and CEO of Leading Harvest.
Kenny Fahey • May 23, 2024 -
Daniele Mezzadri via Getty Images
What’s in your beer? Brewers lead the way in nutritional transparency
Nutrition and ingredient disclosures not only help consumers make good decisions about what they drink but also highlight the real differences between beer, wine and liquor, writes the president and CEO of the Beer Institute.
Brian Crawford • April 10, 2024 -
Courtesy of Mars Incorporated
A ban on FDA-approved food additives should come from experts
John Downs, the CEO of the National Confectioners Association, said more studies should be done before banning Red 3 dye and titanium dioxide.
John Downs • March 25, 2024 -
Facinadora via Getty Images
Fact, fad and hyperbole: What’s the deal with ultra-processed foods?
A popular change in nomenclature is obscuring strides the industry has made with the nutritional value of its products in recent years, argues Sean McBride of DSM Communications.
Sean McBride • March 5, 2024 -
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How a new recipe can help food win in an Ozempic world
Weight loss drugs pose a real threat to the industry. But GLP-1 medications also create opportunities for producers to expand in the food-as-medicine space.
Scott Bowman and Wiles Kase • Feb. 26, 2024 -
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Why a new ‘tomato tax’ is rotten to the core
Suspending the tomato trade agreement between the U.S. and Mexico would cost jobs and lead to higher prices for retailers and consumers, a NatureSweet exec writes.
Skip Hulett • Feb. 5, 2024 -
Courtesy of Kellogg
Bridging the divide between the wants of food companies and the needs of farmers
Driven by the urgency to be more environmentally responsible, businesses sometimes fail to fully grasp the multifaceted challenges faced by their suppliers. Here’s how to get everyone on the same page.
Ofir Ardon • Jan. 30, 2024 -
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Don’t fall for the meat industry’s COP out
Meat and dairy industry representatives made a big show at COP28 claiming that they want to be a part of the solution to combat climate change, but Farm Sanctuary president Gene Baur sees it as mere greenwashing.
Gene Baur • Dec. 20, 2023 -
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How to safely harness generative AI for productivity gains in food and beverage businesses
There’s a lot of promise for the technology, but it could cause more harm than good if it’s not implemented properly.
Thor Olof Philogène • Oct. 25, 2023 -
Lillianna Byington/Food Dive
Guardians of the franchise: Safeguarding success in the competitive landscape
Since launching a new product offers only one chance at success, optimizing it to its fullest potential becomes crucial.
Katie Fellows • Oct. 11, 2023 -
Catherine Douglas Moran/Food Dive
Vegan: The product label which shall not be named
The term "plant-based" has become a more inclusive and approachable term when it comes to marketing vegan food. But are times changing?
Paul Shapiro • Oct. 5, 2023 -
OlenaMykhaylova via Getty Images
New analysis reveals best practice examples as food segment nibbles on their emissions
The food sector needs to make a lot more progress when it comes to implementing effective ways to reduce emissions, according to Ceres’ Nako Kobayashi.
Nako Kobayashi • July 5, 2023 -
Justin Sullivan via Getty Images
5 emerging technologies set to transform the global food system
Fresh solutions are needed to tackle the impact of climate change, food waste and to feed a growing population with fewer resources, according to Rick Hamilton, senior consultant at 4C Associates.
Rick Hamilton • June 23, 2023 -
Permission granted by unMEAT
An industry case for the flexitarian diet and shelf-stable plant-based foods
By infiltrating an entirely new sector, companies can experience an increase in sales, recognition and retailer distribution, according to Gregory Banzon, chief operating officer of Century Pacific Food.
Gregory Banzon • June 5, 2023 -
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Why Joe Biden needs to have a conversation with Michelle Obama on food policy
The current administration should take a page or two from the former first lady who said there are limits to government mandates, according to Sean McBride.
Sean McBride • April 3, 2023 -
FangXiaNuo via Getty Images
Three ways global food brands can stay competitive
As the cost of living rises across the world, companies must embrace artificial intelligence and other digital technologies to maintain a low-cost base, write Stuart Gilby and Duncan Macfarlane of PA Consulting.
Stuart Gilby and Duncan Macfarlane • March 20, 2023 -
Justin Sullivan via Getty Images
Finding and creating value in food waste
Our system needs to be circular and mimic nature, where nothing is lost, writes Pete Pearson, global initiative lead for the food circularity program at World Wildlife Fund.
Pete Pearson • Feb. 27, 2023 -
Courtesy of Frito-Lay
Why brands need to pay attention to this year’s ‘Snack Bowl’
Brands are starting to place a heavier focus off the big screen and onto social media platforms, writes Joe Charnitski, director of customer experience management best practices at Sprinklr.
Joe Charnitski • Feb. 14, 2023 -
Motif FoodWorks
Why plant-based meat is not ‘just another fad’
We are too close to unlocking the full potential of food design and the secrets of taste and texture to pull back on the space now, writes Michael Leonard, CEO of food-tech company Motif FoodWorks.
Michael Leonard • Feb. 3, 2023 -
Permission granted by SunOpta
How food processors can tap into tied-up capital with sale leasebacks
By selling property and immediately leasing it back, food processors can get a fresh layer of cash while maintaining long-term control of their facilities, writes Malik Franklin, a partner at SLB Capital Advisors.
Malik Franklin • Oct. 20, 2022 -
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Why the food industry is the cause and the cure of unhealthy diets
The only way President Biden's lofty goals to end hunger and reduce diet-related diseases can be achieved is for the public and private sectors to work together, writes Greg Garrett of the Access to Nutrition Initiative.
Greg S. Garrett • Oct. 5, 2022 -
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How producers are driving a more connected food ecosystem
Players in the middle of farmers and consumers will need to evaluate their business models to see where they fit, and embrace agility and resilience, writes Ernst & Young’s Bill McClure.
Bill McClure • Sept. 30, 2022
