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• How CPG companies reinvent manufacturing to improve efficiency

  Companies can overcome barriers to innovation by examining legacy equipment and applying the latest techniques to adapt machines, argues David Russell of PA Consulting.

  David Russell • May 9, 2019

• Insurgents vs. industry incumbents: How the food and beverage industry is reshaping itself for the woke consumer

  Colin Elkins with IFS explores how ambitious companies can leapfrog industry giants by meeting consumer expectations of product transparency and sustainability.

  Colin Elkins • May 3, 2019

• The latest official word on salt: Eat less

  The Center for Science in the Public Interest's Michael Jacobson and Peter Lurie argue it is time to act on the abundant evidence that salty diets are harmful. 

  Michael Jacobson and Peter Lurie • May 1, 2019

• Success for food companies increasingly hinges on their ability to elevate human experiences

  Peter Skarzynski and Kelly Weikel with Deloitte Consulting said CPGs should focus on connecting with consumers, offering good-for-you options and creating products that align with their values.

  Peter Skarzynski and Kelly Weikel • April 30, 2019

• Guerrilla marketing: How technology helped Big Food get munched

  New upstarts are regularly eating legacy brands' lunch. Specialty Food Association President Phil Kafarakis looks at the reasons why, from better ingredients to more consumer-focused marketing.

  Phil Kafarakis • April 25, 2019

• How blockchain can change the food industry

  Chris Copenhaver and Ken Reiff, co-leaders of Cushman & Wakefield’s Food & Beverage Advisory group, write that one of the most promising answers to increasing food safety is blockchain. 

  Chris Copenhaver and Ken Reiff • April 9, 2019

• How to free the market — and green it too

  For once, the free market is helping the environment. Cameron Meyer Shorb of The Good Food Institute writes the government couldn't pick a worse time to intervene. 

  Cameron Meyer Shorb • April 8, 2019

• Transparency and buying behavior are changing the game for category management

  Manufacturers vying for customer loyalty must develop an omnichannel strategy that meets shopper demands for convenience and personalization, argues Label Insight co-founder Anton Xavier.

  Anton Xavier • April 4, 2019

• 5 ways USDA's school programs fail 'Start Simple'

  The U.S. Department of Agriculture doesn't seem to be following its own nutritional guidelines when it comes to cafeteria lunches. Jennifer Molidor from the Center for Biological Diversity identifies some of the inconsistencies.

  Jennifer Molidor • March 29, 2019

• Standardized date label legislation is a crucial step in addressing food waste

  During a time filled with partisan debate, master of public health candidate ​Maya Sandalow writes that both sides of the aisle already agree upon one thing: perfectly good food should not be thrown out while millions go hungry.

  ​Maya Sandalow • March 27, 2019

• How blockchain can protect reputations and attract committed customers

  Amid the uptick in recent recalls, Anant Kadiyala of Oracle writes blockchain technology can help businesses regain and reinforce trust from the public.

  Anant Kadiyala • March 1, 2019

• Top takeaways from TTB's proposed labeling modernization: What alcoholic beverage companies need to know

  The primary goal is to make rules simpler and clearer for business owners so compliance will be easier. Three members of Hogan Lovells IP practice explain what's in the proposal and how to comment on it.

  Brendan Quinn, Veronica Colas and Andrea DiSandro • Feb. 27, 2019

• 5 keys to driving CPG sales online in 2019

  Selling products through websites and apps doesn’t have to be hard. It’s just a matter of knowing how, and SmartCommerce CEO Jennifer Silverberg explains her strategy.

  Jennifer Silverberg • Feb. 14, 2019

• What dairy pros need to know about the USMCA

  The agreement, which still needs to be approved, shifts the trade and export of products between the United States, Mexico and Canada. Ted Jacoby III, who leads the T.C. Jacoby & Company trading firm, breaks down the plan. 

  Ted Jacoby III • Feb. 7, 2019

• Bridging the food and beverage manufacturing skills gap with simulation training

  Debra Schug of Simutech Multimedia said companies should use the technology to teach new workers and engage existing staff.

  Debra Schug • Feb. 5, 2019

• FDA should think of consumers when redefining 'healthy' and 'natural'

  Regulated product claims are only useful if they are understood by shoppers. John Bode of the Corn Refiners Association shares results of a study indicating more needs to be done to make the terminology better understood.

  John Bode • Feb. 1, 2019

• 3 ways to prepare for the year ahead in food and beverages

  To stand out, the food and beverage industry needs to connect with consumers using things like precision manufacturing and creating a personal connection, says Laura Gurski with Accenture.

  Laura Gurski • Jan. 31, 2019

• Chicken with a side of facts: Information hungry consumers expect more

  Tom Super, senior vice president of communications at the National Chicken Council, said diners are rightfully asking more questions about how food is grown and raised.

  Tom Super • Jan. 25, 2019

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  How the pork industry can prepare for challenges to its reputation

  Reports of African swine fever in China could rattle worldwide consumer confidence in the meat. Steel City Re CEO Nir Kossovsky gives advice for producers to make it through these kinds of issues. 

  Nir Kossovsky • Jan. 23, 2019

• The power of hemp: Beyond profit

  With the signing of the Farm Bill, it is on track to be the hot new ingredient in food — but Mike Fata of Manitoba Harvest cautions manufacturers to look past its short-term trendiness to its long-term wellness benefits.

  Mike Fata • Dec. 26, 2018

• Getting the art of new product launches down to a science

  Odds are stacked against new products succeeding in a shifting market, but Marsha McGraw, SVP, President U.S. Market at Catalina, says data-driven practices can help.

  Marsha McGraw • Dec. 18, 2018

• How the 'non-GMO' plague is shifting from the food to the beverage industry

  The claim may sound buzzy, but dietitian and GMO Answers volunteer Neva Cochran writes that it makes little difference — and is often meaningless.

  Neva Cochran • Dec. 12, 2018

• Finally, the food industry is coming around to the science of women's nutrition

  While modern science has taken steps to make up for lost time, Villanova Business School faculty member Keith Wright writes that some in the business community are taking matters into their own hands.

  Keith Wright • Dec. 11, 2018

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  Courts are trending toward broader patent eligibility

  While it has been difficult to get a patent on a lab-made food item that is identical to what's found in nature, attorneys Jessica L.A. Marks and Virginia L. Carron write that the tide may be turning.

  Jessica L.A. Marks and Virginia Carron • Nov. 21, 2018

• Why Coca-Cola shouldn't try to ride the CBD high

  As more beverage companies buy into the cannabis industry, business student Maggie Chen writes that the soft drink company should duck out because of legal technicalities and potentially disastrous effects on its brand.

  Maggie Chen • Nov. 16, 2018

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