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.
-
Courtesy of Perdue
How Perdue and Mercy For Animals found common ground
The journey from adversaries to allies required conversation and compromise and often caused tension, but ultimately proved rewarding, write Perdue's Mark McKay and Mercy for Animals' Leah Garcés.
Mark McKay and Leah Garcés • May 24, 2021 -
Courtesy of Better Juice
6 consumer nutrition trends for 2021
A recent survey of registered dietitian nutritionists highlights the opportunity in foods that support immunity, are affordable and provide comfort, writes Louise Pollock of Pollock Communications.
Louise Pollock • April 23, 2021 -
How Tyson is rethinking the online shopping experience for fresh meat
The COVID-19 pandemic has accelerated consumers' use of e-commerce to buy food. The fresh meat company is leveraging tech to improve the occasion, writes Jennifer Fitting, director of e-commerce for Tyson Foods.
Jennifer Fitting • April 5, 2021 -
USDA. (2017). Retrieved from Flickr.
Earth to the meatpacking industry: 2021 is coming up, exit the time capsule
The manufacturing process must change, and not just for change's sake. Lives, not just reputations, are at stake, writes Phil Kafarakis, president emeritus of the Specialty Food Association.
Phil Kafarakis • Dec. 23, 2020 -
Permission granted by PepsiCo
The future is not what it used to be: How digitization will revolutionize the food system
While the industry wasn't fully prepared for the pandemic, technological changes in areas like processing and packaging should help it respond to future challenges, said René Lammers, PepsiCo's chief science officer.
René Lammers • Dec. 14, 2020 -
Retrieved from Pixabay.
CPGs still struggle to measure environmental progress, but there's a solution
Guidelines are currently voluntary, unenforceable and serve as mechanisms that appear to make the problem go away without actually solving it, writes Kearney's Adheer Bahulkar and Henrique Gonda.
Adheer Bahulkar and Henrique Gonda • Nov. 30, 2020 -
eldinhoid via Getty Images
The holiday CPG challenge: Convince consumers not to trade down
Even though shoppers may be looking to save money on this year's festive feasts, there are ways to get them to buy brand-name products. Meghan Howard of Chicory offers several suggestions.
Meghan Howard • Nov. 18, 2020 -
The food industry is not recognized for sustainability. How can we fix that?
Companies are making real progress with environmentally friendly policies, but rarely are recognized. Puris Holdings CEO Nicole Atchison looks at how that could be changed.
Nicole Atchison • Nov. 9, 2020 -
"Woman in Yellow Tshirt and Beige jacket Holding a Fruit Stand" by Anna Shvets is licensed under CC BY 1.0
COVID-19 and our food: Temporary change or a new normal?
The pandemic has made significant changes in what consumers eat, how they buy it and their feelings about food safety. Joseph Clayton of the International Food Information Council discusses some of the group's latest survey results.
Joseph Clayton • Nov. 4, 2020 -
Avoiding the aura of fraud in organic certification
Organic food is big business, and regulations — both required and voluntary — are there to protect the seal's integrity. Erin Westbrook and Matthew Veenstra of Saul Ewing Arnstein & Lehr explain how suppliers can get products through the system.
Erin Westbrook and Matthew Veenstra • Nov. 3, 2020 -
Elections have consequences: How a Biden win could reshape the food policy agenda
If the former vice president wins the White House, there will be significant changes in regulatory priorities and a new focus on larger issues impacting the industry, writes Sean McBride of DSM Strategic Communications.
Sean McBride • Oct. 19, 2020 -
Impossible Foods
Plant-based meats aren't 'impossible,' but current expectations may be
When it comes to thinking about the potential or threat of these offerings, Katie Thomas at Kearney writes companies need to move carefully and not buy into the hype.
Katie Thomas • Oct. 6, 2020 -
Why the food supply chain needs a technology makeover
The pandemic shows that the methods that have been used are outdated. Rob Bailey of BackboneAI explains how to design a system that moves foods more smoothly.
Rob Bailey • Sept. 21, 2020 -
Permission granted by goPuff
The COVID-19 consumer: goPuff's 5 consumer trends to watch
Preferences are changing during the pandemic, and Daniel Folkman of goPuff analyzed purchase data to determine the most relevant insights.
Daniel Folkman • Sept. 9, 2020 -
Retrieved from Snacks.com on May 12, 2020
As food brands experiment with DTC, seamless customer service can't be overlooked
Brad Birnbaum at Kustomer said shipping to a person's home can create stronger relationships and brand loyalty, but companies need to do more to maintain that connection.
Brad Birnbaum • Aug. 28, 2020 -
Permission granted by Sam Brunner
Making food in a COVID world: A day in the life of a Kraft Heinz plant manager in Beaver Dam, Wisconsin
The coronavirus has drastically changed manufacturing. Beth Mielke shares a typical day in this new normal at her factory that makes Philadelphia Cream Cheese.
Beth Mielke • Aug. 13, 2020 -
Real Dietitian
Advertising for the 'reasonable consumer' in food and beverage labeling
With false advertising and labeling lawsuits here to stay, Pooja S. Nair at Ervin Cohen & Jessup said contradictions between how a product is marketed and what it is made of could prove extremely costly for a brand.
Pooja S. Nair • Aug. 5, 2020 -
Aldi
Building brand loyalty to last beyond the pandemic
From being authentic to doing things that help the greater good, Louise Pollock at Pollock Communications says companies need to find ways to stay relevant with consumers during these unprecedented times.
Louise Pollock • July 27, 2020 -
GMA
How CPG brands can leverage mobile to retain consumers
As people shop more online, Greg Archibald at InMobi Marketing Cloud said food companies have an opportunity to use the technology to reach a wider audience and drive sales.
Greg Archibald • July 23, 2020 -
Getting strategic over the future of chicken during COVID
With the food supply facing challenges, a trio of authors at Kearney said retailers need to focus on improving surety of supply and right-sizing their cost structure for poultry products.
Michael Brown, Bahige El-Rayes and Sam Rowland • July 6, 2020 -
Dollar Photo Club
Why we should elevate credible science
As real scientists and their proven methods of research are coming under attack, Wendelyn Jones of ILSI North America writes about why it's so important to come to their defense.
Wendelyn Jones • June 22, 2020 -
Big livestock: A long road ahead to a resilient, water-secure future
While the meat industry manages the public health and economic impacts of the pandemic, there's another global threat on the horizon that can't be ignored, writes Kirsten James of Ceres.
Kirsten James • June 18, 2020 -
Working together to protect the food allergy community
FDA guidance on May 22 relaxing labeling standards caused shock and fear among consumers. FARE CEO Lisa Gable discusses what manufacturers should do to promote transparency and maintain trust.
Lisa Gable • June 3, 2020 -
Permission granted by Ludwig Sevenster
The only way out is to communicate through the uncertainty
Now is the time to get your message out to employees and stakeholders, even though so much is unknown. Annelle Whyte of K&T has advice on the best way to get it done.
Annelle Whyte • May 28, 2020 -
COVID-19: The alcohol industry needs to think creatively
Executives should respond to the immediate emergency, then renew and scale operations to help drive the return to growth once the peak of the crisis has passed, writes Accenture's Oliver Wright.
Oliver Wright • May 15, 2020
Previous
