Opinion: Page 2

The latest opinion pieces by industry thought leaders

If you are interested in having your voice heard on Food Dive's Opinion page, please read our editorial guidelines and fill out the submission form here.

  • Will your nutrition tech stand out in 2019?

    Amy Shim, the director of client services for Invention Evaluator, lays out the steps entrepreneurs should take to validate a nutrition tech product. 

    Amy Shim • Oct. 11, 2018
  • Fighting food waste to curb climate change

    The World Wildlife Fund's Pete Pearson discusses how to limit food waste and fight climate change in order to decrease greenhouse gases. 

    Pete Pearson • Oct. 10, 2018
  • Hot new products and food trends consumers are craving

    Specialty Food Association President Phil Kafarakis writes about emerging consumer demands and how to stay on top of them to remain relevant.

    Phil Kafarakis • Oct. 08, 2018
  • Sealing challenges the food and drink industry

    It's vital to get products packaged correctly, both for consumer health and factory safety. Russ Pimblett of FTL Technology reviews how to make sure a plant's processes are performing well. 

    Russ Pimblett • Oct. 04, 2018
  • Capturing a coffee roast through packaging and labeling

    How can the flavor of the beans be communicated through packaging? Frontier Label CEO Jared Powell has some ideas.

    Jared Powell • Sept. 20, 2018
  • The future of produce marketing is demand creation

    While promotion of fruits and vegetables should always highlight health and nutrition, Lauren M. Scott, Produce Marketing Association's marketing director, argues it should increasingly focus on wants and aspirations, as well. 

    Lauren M. Scott • Sept. 12, 2018
  • Sustainable solutions for the world's growing protein demands

    Almost a third of the calories people eat comes from meat, but population growth and sustainability concerns could strain the supply.

    Rainer Schindler • Aug. 24, 2018
  • Knowing your audience is key to grocers' success

    While new technologies are appearing in the supermarket business, Sylvain Perrier, CEO of Mercatus Technologies, outlines what retailers need to consider before deciding whether to implement them.

    Sylvain Perrier • Aug. 20, 2018
  • How to target shoppers when ingredients drive the sale

    Consumers now check product labels before deciding what goes in their carts. Catalina's Mark Bees explains how brands and retailers can figure out which components they want to find.

    Mark Bees • July 30, 2018
  • The evolution of food cans: an innovation journey

    In more than 40 years, there hasn't been a single reported foodborne illness because this container failed, and the industry is constantly evolving to continue to be trusted and safe, writes Sherrie Rosenblatt of the Can Manufacturers Institute.

    Sherrie Rosenblatt • July 23, 2018
  • Why gyms are the best place for health-focused products to get in shape

    Manufacturers looking to test their latest ideas targeting those wanting to get in shape only need to look as far as their nearest CrossFit facility, explains Watson's Amit Sinha.

    Amit Sinha • July 16, 2018
  • Striking a balance between pricing and provenance

    Kieran Forsey, CEO of private brand grocery specialist Solutions for Retail Brands, explains why "clean and clear" labeling is a key weapon in the battle of the supermarkets.

    Kieran Forsey • July 09, 2018
  • Food Investment: Is there a 'right' time to invest?

    As venture firms pay more attention to young food and beverage manufacturers, Filipp Chebotarev discusses four things they should consider before purchasing a stake in a company. 

    Filipp Chebotarev • July 05, 2018
  • Canada's 'better for you' food and beverage sector presents big opportunity for investors

    Ideas and chances for investment are everywhere up north, explains PR professional Steve Campbell.

    Steve Campbell • June 26, 2018
  • One order of eggs, hold the hens: How acellular agriculture will reshape food

    Startups are using science to bring us food and drink that were once only produced by animals, and author Paul Shapiro explains how it will change the industry.

    Paul Shapiro • June 15, 2018
  • CPG in trouble: Can solutions be found in corporate venturing and startups?

    To take maximum advantage of corporate venturing, CPG companies need to adopt some startup know-how, according to Bahige El-Rayes and Roberta Roeller of A.T. Kearney.

    Bahige El-Rayes and Roberta Roeller • June 13, 2018
  • The soda fountain of youth

    Lou Jordano, CMO of Crimson Hexagon, explores whether Diet Coke's new flavors can help attract a younger audience.

    Lou Jordano • June 08, 2018
  • The 5 biggest communications mistakes companies make in food recalls

    Gene Grabowski, a crisis communication expert who's worked with more than 170 food recalls, shares common problems manufacturers have when products are being pulled off of shelves.

    Gene Grabowski • June 04, 2018
  • Can food take lessons from other industries?

    Specialty Foods Association President Phil Kafarakis writes that borrowing ideas from tech, health care, banking and insurance could help companies adapt to changing business trends.

    Phil Kafarakis • May 30, 2018
  • Stronger standards can build consumer confidence in delicious and healthy olive oil

    The oil is a better-for-you ingredient — and what's on grocery store shelves is almost certainly the real deal, writes Joseph R. Profaci of the North American Olive Oil Association.

    Joseph R. Profaci • May 25, 2018
  • Why good design can make or break your food and beverage business

    It pays for firms to invest in impactful product packaging that tells a story and educates, writes Amanda Bowman of crowdspring.

    Amanda Bowman • May 23, 2018
  • The importance of eco-friendly food packaging

    While it's difficult for CPG companies to reduce excess packaging, shifting to sustainable options appeals to today's more environmentally conscious consumers, writes Ian Venus of Venus Hartung.

    Ian Venus • May 22, 2018
  • Going bananas to keep perishable goods on the move

    To keep sensitive products from aging during transit, importers and exporters must look carefully at every step of the supply chain process, writes Gary M. Barraco of Amber Road.

    Gary M. Barraco • May 22, 2018
  • Big Food's information gap

    Startups make better use of consumer feedback than large food companies, and the bigger firms should take a page from their playbook, writes Ben Lewis of Little Spoon.

    Ben Lewis • May 15, 2018
  • Let's get weird: How to differentiate in food and beverage

    Weirdness acts as a sticky marketing channel by freely cementing your brand in your customer’s mind  — no costly, multi-touch digital marketing strategy necessary, says Ryan Williams of RISE Brewing Co. 

    Ryan Williams • May 02, 2018