
Iran War Fallout Drives Inflation Risks in Africa | Bloomberg Next Africa
Bloomberg Next Africa examines how the war in Iran is reverberating through global supply chains, driving up fuel and fertilizer costs and raising inflationary pressures on the continent’s already fragile food systems. Analysts note that fertilizer prices have roughly doubled since the conflict began, forcing farmers to cut applications and risking lower yields. Combined with higher diesel prices, input costs are surging, while Africa’s fertilizer use remains five times lower than the global average, amplifying vulnerability. Meanwhile, Gulf states such as Saudi Arabia, the UAE and Qatar are pouring capital into African farmland, irrigation and processing to hedge their own food security and tap a market projected to reach a trillion dollars by 2030. UN Deputy Secretary‑General Amina J. Mohammed warned that rising input costs could trigger debt distress and tighter fiscal space for many African nations, urging concessional, long‑term financing from the IMF and World Bank. In South Africa’s Karoo, investors are betting on pistachios, targeting 60,000 tonnes by 2040 – roughly 5 % of global supply – using novel financing structures that link investors directly to orchard assets. If fertilizer shortages persist, African agricultural output could contract through 2027, feeding higher global food prices and deepening inflation across import‑dependent economies. Securing stable financing and diversifying supply chains will be critical for the continent to turn its vast uncultivated arable land into a growth engine rather than a source of food insecurity.

China’s Hidden Chilli Capital, and the Birthplace of the Chilli Crisp
The video spotlights Zhenyi, a bustling chili exchange in Guizhou province, the unlikely heart of China’s chili production. It traces how the region, long considered poor and remote, supplies the famed Lao Gan Ma chili crisp and ships roughly 380,000 tonnes of dried...

Major Food Group Co-Founder Mario Carbone Sits Down with Jim Cramer
In a candid interview with Jim Cramer, Mario Carbone, co‑founder of Major Food Group, outlined how his company has evolved from a handful of neighborhood Italian eateries into a worldwide fine‑dining powerhouse with more than 50 locations across ten countries....

I Studied a $1.5M Pizza Shop. Here’s What I Learned.
The video profiles Rebellion Pizza, a $1.5 million pizzeria launched in Henderson, Nevada during the COVID‑19 pandemic by two longtime pizza‑scene veterans, Ricky and Ryan. Their story serves as a case study in how a modestly funded, community‑centric concept can thrive...

Why Jersey Mike's Is Planning an IPO
Jersey Mike's, the top‑selling sub‑sandwich chain, has lodged a confidential registration statement with the SEC, signaling a likely initial public offering that could value the company near $12 billion. The move follows Blackstone’s $8 billion acquisition of the franchise in late 2024,...

Food Certification 101: Trends and How to Get Certified with Highland Global Certification
The video, hosted by Daniel of Startup CPG and Daniel Masters of Highland Global Certification, walks emerging food brands through the landscape of five core certifications—organic, non‑GMO, gluten‑free, kosher and halal. It explains why these labels matter to shoppers, how...

Whole Foods Advertising: Unlocking 5X ROAS | Startup CPG Webinar
The Startup CPG and RMIQ webinar zeroes in on Whole Foods Market advertising, positioning it as a high‑potential yet complex extension of the Amazon ecosystem. Attendees are promised a clear framework to hit a 5× return on ad spend (ROAS),...

From the Parlor to the Perimeter Protecting the Heart of American Dairy in 2026
The video warns that dairy biosecurity in 2026 must move beyond the milking parlor and address threats on the farm perimeter, as emerging pathogens like H5N1 and a novel “worldworm” strain threaten to trigger movement bans. Farm Journal data reveal a...

CEO to CEO: Port of Subs' Healey Mendicino and JRI Hospitality's Jason Ingermanson
The conversation featured Keely Menoscino, CEO of Port of Subs, and Jason Ingermanson, president of JRI Hospitality, discussing their brands’ evolution and growth strategies. Menoscino explained that Port of Subs, a 54‑year‑old sandwich franchise, was bought three years ago by...

Milk Producer Warns of Price Hike Amid Supply Crunch
Malaysia’s leading dairy producer Farm Fresh Bahad warned it may raise bottled‑milk prices as global tensions surrounding the Iran‑linked conflict push plastic‑resin costs sharply higher. The price of the PET resin used for its 1‑litre and 2‑litre bottles has jumped from...

Why Ultra-Processed Food Labels Won’t Fix Our Diet (What Actually Will) | Kevin Hall | EP#411
Kevin Hall argues that merely labeling ultra‑processed foods will not curb consumption; effective change requires a mix of taxes, subsidies, and incentives. He compares food policy to tobacco control, noting that warning labels helped but taxation drove the biggest declines...

Tooru Discusses Plans to Acquire Plant Based Brand Mylky
Tooru announced plans to acquire plant‑based brand Mylky, aiming to integrate its product line into the company’s growing free‑from portfolio. Mylky has moved more than 70,000 units, proving strong demand among consumers who regularly purchase plant‑based, free‑from foods. Tooru sees this...

Why 2025 Was Another Tough Year for Restaurant Chains
The episode reviews Technomic’s 2025 Top 500 restaurant ranking, highlighting a challenging year for the sector. Wendy’s suffered a 6% sales drop, the steepest decline among the top ten chains, while overall systemwide sales grew only 3%—the slowest pace since 2010. Joe...

This D.C. Duo Is Flipping Indian Cuisine on Its Head
Menu Talk’s latest episode spotlights Daru and Tapori, two H‑Street establishments run by chef Sesh Sundas and beverage director Dante Data. Daru opened in 2021 as a cocktail bar named after the Hindi word for moonshine, but quickly pivoted...

Chipotle, Jeni’s and Which Restaurant Chains Are Growing
The Techonomic 2026 Top 500 report shows restaurant growth in 2025 was concentrated: full-service sales gains of about $2 billion were driven largely by Texas Roadhouse, Chili's and Olive Garden, while five chains—Wingstop, Cinnabon, Chipotle, Seven Brew and Jersey Mike’s—accounted...

Put Butter in Your Coffee
The video promotes butter coffee as a weight‑loss tool, recounting the creator’s personal transformation from a high‑risk, overweight 40‑year‑old to a leaner, healthier individual. He explains that an 18‑month low‑calorie, low‑fat regimen failed to reduce his 46‑inch waist, but adding two...

What’s Actually in a Chick-Fil-A Sandwich?
The video scrutinizes the composition of Chick‑Fil‑A’s fried chicken sandwich, arguing that the chain’s “quality ingredients” claim masks a host of potentially harmful substances. It notes the chicken is deep‑fried in refined peanut oil, which at high temperatures generates aldehydes—known carcinogenic...

The Modern CFO Toolkit for CPG Founders with Rova Partners | Startup CPG Webinar
The webinar, hosted by Startup CPG and presented by Rova Partners, introduced a "modern CFO toolkit" tailored for high‑growth consumer packaged goods (CPG) founders. Rohan, a third‑generation CPA, outlined how traditional finance functions—month‑end close and variance reports—are insufficient for the...

Tooru PLC CEO Breaks Down the £12M Mylky Acquisition
Tooru PLC announced the acquisition of UK‑based plant‑based milk brand Mylky for roughly $15.4 million. Mylky, founded two years ago, has generated about $9.9 million in revenue and operates a subscription‑driven DTC model. The deal positions Tooru to launch Mylky in the...

Here's How a Michelin-Starred Restaurant in #NYC Uses #caviar #hotdogs to Drive Business. #seafood
The Modern, a two‑Michelin‑starred New York restaurant, has turned a simple hot dog topped with caviar into a social‑media magnet. Priced at $39, the caviar‑infused dog is deliberately affordable, aiming to draw diners in rather than generate direct profit. Margins on...

Vietnam Steps up Crackdown on IUU Fishing | Việt Nam Nỗ Lực Gỡ "Thẻ Vàng" IUU
Vietnam is intensifying its fight against illegal, unreported and unregulated (IUU) fishing to shed the international “yellow card” designation. The government is rolling out a revised Fisheries Law that tightens licensing, vessel monitoring and penalties. These reforms aim to align...

Watch Pi00a on Shark Tank | Deaf & CODA Family Owned Frozen Napolitan Pizzas
The video spotlights Paola, a family‑owned frozen Neapolitan pizza brand that employs deaf and CODA individuals, as it prepares for a season‑finale appearance on Shark Tank. Founders Melody and Ryland share how the brand, now in roughly 250 retail doors...

Business of Alt Protein: Consumer Taste Preferences in Dairy Free Products
Alt‑protein market researcher NECTAR released its Taste of the Industry 2026 report, analyzing 98 dairy‑free products across ten categories through blind sensory testing with more than 2,100 consumers. The study reveals that plant‑based milks and yogurts score highest on taste,...

U.S. Red Meat Symposium Attracted Prospective Buyers From Across Mexico
The U.S. Meat Export Federation’s Red Meat Symposium convened in Mexico City to showcase American beef and connect Nebraska producers with Mexican buyers. Speakers, including Dr. Jun Loski of the Nebraska Beef Council, emphasized the importance of on‑the‑ground outreach, using...

Reasons Why Celebrities Are Getting Into Food & Beverage
The video examines why an increasing number of celebrities are launching consumer packaged goods, from Ryan Reynolds’ Aviation Gin to Blake Lively’s Betty Buzz, and how their star power is reshaping the food‑and‑beverage aisle. Data show that 16% of U.S. adults...

Don't Eat Foods that Contain These Seed Oils
The video warns that seed oils—such as canola, soybean, corn, sunflower and safflower—are pervasive in processed foods and restaurant menus, yet they pose serious health hazards. These oils are cheap because manufacturers extract them with harsh solvents and high heat, leaving...

Inside OpenTable’s Strategy Shift
OpenTable, the original online restaurant‑reservation platform, announced a sweeping strategic overhaul aimed at rescuing its faltering profit margins and re‑engaging lost restaurant partners. CEO Pete Miller, who joined in August 2020 amid a pandemic‑driven crisis, described the company as a “dinosaur” that...

The Overlooked Power of Transparency in Food Safety | Restaurant Compliance & Allergen Data
The episode spotlights the growing demand for transparent allergen information in restaurants and introduces Houdini, a B2B platform that bridges the gap between food service operators and consumers with dietary restrictions. Dylan McDonald, a celiac‑diagnosed lawyer‑turned‑entrepreneur, notes that 33 million Americans have...

Why some Pizza Chains Are Struggling
The episode spotlights two divergent trends in the restaurant sector: the rapid rollout of AI‑driven ordering tools and the distress facing legacy pizza brands. Starbucks unveiled a ChatGPT plug‑in that tailors drink suggestions to a customer’s mood, attire and weather,...

Little Caesars, Dairy Queen and Chicago’s Tip Credit
The episode spotlights rapid AI integration in quick‑service restaurants and a looming labor‑cost shift in Chicago. Little Caesars rolled out a ChatGPT‑powered ordering interface, while Dairy Queen began testing AI voice bots in drive‑thrus, joining peers like Taco Bell and...

Why The Iran War Is Making Pistachios So Expensive They Could Disappear From Recipes
The video explains how the ongoing Iran‑U.S. conflict is turning pistachios, a staple of Middle‑Eastern cuisine, into a scarce and pricey commodity. Trade routes have been severed, sanctions tightened, and shipping lines cancelled, pushing global pistachio prices to their highest...

Why This One Coffee Tasting Impacts the Price of 38K Pounds | WSJ
The Wall Street Journal’s video takes viewers inside the ICE coffee‑grading room, a hidden enclave beneath the New York Stock Exchange where elite cuppers evaluate beans that will soon become the world’s daily brew. The segment explains that a...

Executive MBA Student's Soul Food Eatery Wins James Beard America’s Classics Award | USC Marshall
The video spotlights Justin Johnson, co‑owner of Englewood’s Serving Spoon, as the 2026 recipient of the James Beard America’s Classics award. Johnson, an executive MBA candidate at USC Marshall, celebrates the honor while reflecting on his family’s three‑generation soul‑food legacy. Johnson...

Tooru's Scott Livingston on What Addressable Market Is for Mylky’s ‘Free-From, Made-at-Home’ Market
The video features Tooru’s Scott Livingston outlining the addressable market for Milky’s free‑from, made‑at‑home dairy alternatives. He notes that Milky has sold over 70,000 units across Europe and has yet to launch in the UK, positioning the brand in a...

Food and Beverage Industry News: 7-Eleven, Fertilizer Crisis & More #podcast
The Fast Break podcast highlighted four major food‑industry stories: the UN Food and Agriculture Organization warned that a prolonged crisis in the Strait of Hormuz could disrupt fertilizer and energy exports, driving up prices and squeezing crop yields worldwide; 7‑Eleven’s...

TOORU CEO, Scott Livingstone, On How The Mylky Acquisition Delivers Sales & EBITDA Growth
Turu plc announced it has signed a heads‑up agreement to acquire European e‑commerce appliance maker Milky, a home‑milk‑making machine business operating mainly in Europe. The £12 million transaction will be funded with £6 million cash, a £3 million vendor loan and £3 million of newly...

Health Food Lovers Embrace Tofu's Next Frontier EuropeーNHK WORLD-JAPAN NEWS
The video reports that European consumers are embracing tofu as a low‑calorie, high‑protein staple, highlighted at Germany’s largest organic food trade fair where German‑made, flavored tofu took center stage. German producer showcases 25 varieties, from basil to almond, and reports that...

Kevin Hart Weighs in on His Spirit Brand, Gran Coramino
Kevin Hart sat down with Global Brand Equities CEO James Morrissey to discuss Gran Coramino, the tequila brand he co‑founded. The label has already surpassed $200 million in revenue, posting an 80 percent year‑over‑year sales jump, positioning it as a fast‑growing...

'Don't Kiss Anybody After:' Texas Restaurant Scoops up Crawfish Ice Cream
Texas restaurateur has turned a staple of Cajun cuisine into a frozen novelty, debuting live‑crawfish ice cream at a Dallas‑area eatery. The dish combines a traditional ice‑cream base with generous butter, garlic, and Cajun seasoning, then folds in whole, cooked...

Adam Richman Talks New Season of 'The Food That Built America'
Season 7 of History Channel’s “The Food That Built America” returns with Adam Richman as host, a culinary explorer known from “Man Versus Food.” Richman, who brands himself a “gastronaut,” guides viewers through the origins of America’s most recognizable food brands, from Pizza Hut’s...

How Do You Start a Successful New Restaurant? This CEO Has Done It Many Times
The episode spotlights Jack Gibbons, CEO of Dallas‑based FB Society, as he breaks down the formula behind repeatedly launching successful restaurant concepts—from Twin Peaks to Velvet Taco and newer brands like 60 Vines and Whiskey Cake. Gibbons frames the discussion...

Gregg Horan Builds Steakhouse Success in the Suburbs
Gregg Horan (Greg Han) launched The Gregory, a year‑old steakhouse in South Bingham, Illinois, positioning it as a high‑end dining destination outside Chicago’s core. Drawing on decades at Gibson’s, the Polo Bar and other elite venues, he built a concept...

How Kilwins Is Adapting to Life Under New Owners
Kilwins, the 80‑year‑old dessert chain, is navigating its post‑sale era under private‑equity firm Leavine Lyman. CEO Brian Britain explains that the new owners have injected capital to modernize the business, replacing legacy systems with a new point‑of‑sale, ERP, CRM, and...

Chick-Fil-A Makes How Much per Store?! | Plus Chili’s, Taco Bell, and Other Restaurant News
The Extra Serving podcast opened with a deep dive into Chick‑fil‑A’s latest financial disclosure, revealing $23.9 billion in systemwide sales for the year – a 5.2% increase that marks the chain’s first return to single‑digit growth after more than two decades...

Building Your Alt Protein Career: Gastronomic Science
The Good Food Institute hosted its quarterly “Building Your Alt‑Protein Career” webinar, introducing its mission and showcasing resources for anyone interested in entering the fast‑growing alternative‑protein sector. Academic community specialist Asia Shihob outlined the agenda before handing the stage to...

Business of Alt Protein Messaging to Drive Consumer Adoption of Plant Based Foods
The Good Food Institute’s webinar highlighted how strategic messaging can accelerate consumer adoption of plant‑based foods. Hosted by Emily Fitch of People for Better Food and GFI associate director Jodie Kchner, the session unpacked research on why consumers choose—or avoid—plant‑based...

6 Weeks To Fix Their Gut Health!
The video documents a six‑week pilot where three volunteers undergo ZOE’s personalized nutrition program to see if dietary changes can quickly improve gut health and related biomarkers. Each participant receives a home gut‑microbiome test, baseline blood work, and ongoing coaching...

Inside the World of Collectible and Luxury Spirits
In a candid conversation, Greg Hughes, president and CEO of Suntory Global Spirits, outlined the company’s massive brand umbrella—from iconic Japanese whiskies like Hibiki, Yamazaki and Hakushu to a sprawling bourbon, tequila and gin lineup, plus a dominant ready‑to‑drink (RTD)...

Inside the AMP Initiative: Building Markets that Work for Growers
USDA’s Advancing Markets for Producers (AMP) program is funding market‑building projects that turn regenerative farming practices into profitable opportunities. In a recent episode of Fresh Takes on Tech, Elevated Foods CEO Peter Wells explained how his company aggregates products from...

The Future of Food: Why Culinary Creativity and Emotion Belong at the Table
The video features a conversation with a trained German chef‑researcher at EHL, who has pioneered the academic field of “culinary creativity.” He argues that food is more than nutrition or visual appeal; it is a conduit for emotion, personal history,...