The Truth in the Tagline of Your Packaging - Marketing Sustainability in a Regulated World
The webinar, co‑hosted by Packaging Europe, the Polish Ministry and Bulio International Group, examined how packaging companies can market sustainability without breaching increasingly strict regulations. Speakers highlighted the legal, commercial and reputational hazards of unsubstantiated environmental claims, especially around recyclability, carbon footprints and circularity. Data from consumer studies showed that 44% of shoppers would pay more for eco‑friendly products, while 43% remain uncertain, underscoring the commercial upside of credible green messaging. However, a European Commission‑commissioned audit found that over half of existing environmental labels are vague or unsupported, prompting regulators to apply the “average‑consumer” test to assess misleading claims. Real‑world examples illustrated the risk: a Polish bottled‑water brand advertised 100% recycled content despite a national recycling rate of only 40.7%, and a German court deemed Apple’s CO₂‑neutral watch claim misleading because the offset project’s timeline did not match consumer expectations. A live poll revealed that industry professionals most associate sustainable packaging with recyclability in existing waste streams. The takeaway for the sector is clear: robust data, independent testing and close coordination between technical and marketing teams are essential to craft defensible, precise language. Companies that fail to substantiate claims risk fines, brand erosion and lost sales, while those that comply can leverage sustainability as a genuine growth driver.
Should #caviar Still Be This #expensive in 2026? #seafood #fishing #finedining #luxury #China
The video examines why caviar remains a pricey delicacy in 2026 despite a surge in global supply. Historically, wild sturgeon eggs were scarce, driving sky‑high prices, and early aquaculture struggled to match that demand cost‑effectively. China’s aggressive entry into sturgeon farming...
Milk the Profit From Gelato Production
The webinar, chaired by Debbie James, explored how dairy farms can diversify revenue by producing gelato. With farm‑gate milk prices under pressure, converting surplus milk into a premium frozen dessert offers a higher‑margin outlet for farmers. Panelists highlighted that Carpagani, the...
Why Does a Bag of Doritos Cost $7?
The video uses a $7 bag of Doritos as a barometer of post‑pandemic inflation, noting that PepsiCo has lifted the snack’s price by roughly half since early 2020. Despite the price hike, PepsiCo missed its revenue targets for two straight years,...
WAR ON IRAN: Hawkers Raising Prices by up to S$1 Amid Rising Ingredient, Energy Costs
Singapore’s hawker centres are seeing price hikes of up to S$1 as ingredient, energy and delivery costs climb sharply, a trend the industry links to the broader Middle‑East conflict and global inflation. Operators report operating expenses rising another 10%, profit margins...
They Lied About Honey - What 1 Tbsp Actually Does to Visceral Fat
The video challenges the blanket vilification of sweeteners by highlighting honey’s unique ability to curb visceral fat. It walks through a rodent study where honey‑fed mice gained 14.7% less weight and 20.1% less visceral fat than sucrose‑fed peers, and a...
PTIS V2
The PTIS v2 briefing, presented by co‑founder Brian Wagner at the TransPack Forum, outlines the latest three‑year foresight study that projects packaging trends from 2025 to 2035. The research, built on a global thought‑leader survey, highlights an unprecedented acceleration of...
Food Safety Virtual Office Hours: What Happens During a Foodborne Outbreak Investigation?
The virtual office hour, hosted by the New York State Department of Health and industry experts, dissected the step‑by‑step process of a foodborne outbreak investigation, from initial detection to regulatory action. Panelists explained how whole‑genome sequencing (WGS) now flags clusters...
How My Pakistani Chopped Cheese Brings In Up To $140K A Month In NYC
The video profiles Zeeshan, founder of Nishan, a New York fast‑casual spot that serves a Pakistani‑American twist on the classic New York chop cheese. After a layoff from JP Morgan, he turned to street‑food festivals and quickly built a brand that...
8 Berlin Restaurants The Locals Love (Full Guide)
The City Bites episode takes viewers on a curated tour of eight Berlin eateries that locals swear by, from avant‑garde dessert labs to historic taverns. Host Carolina (Caro) partners with chefs and owners to showcase how the city’s culinary identity...
Why Ultra-Processed Food Labels May Be Misleading You | Ty Beal & Christopher Gardner | EP#409
The discussion centers on the American Heart Association’s scientific advisory process and its assessment of ultra‑processed foods. Committee members applied strict systematic‑review criteria—PICO, risk of bias, and generalizability—and discovered that randomized controlled trials were virtually absent, leaving only observational epidemiology...
How Vending Machines Are Reshaping Singapore’s Coffee Scene | Industry Insight
The video highlights a growing trend in Singapore: automated coffee vending machines that grind fresh beans and brew espresso‑style drinks on the spot. These units are being deployed in offices, campuses, transport hubs, schools, hospitals and other high‑traffic locations where...
Which Home Coffee Machines Earn Their Price Tags? | Focus Group | WIRED
The WIRED focus group put five home coffee machines—ranging from a basic drip model to a high‑end specialty brewer—under a one‑way mirror to see which justify their price tags. Participants evaluated design, usability, and taste, noting that simpler machines (B,...
Unlocking the Secrets of Regen Ag: A USDA-Supported Effort Shaping Agriculture's Future
The International Fresh Produce Association (IFPA) is administering the USDA’s “Advancing Markets for Producers” grant, a revamped climate‑smart program now focused on regenerative agriculture. The initiative aims to connect conservation practices with market opportunities, positioning the fresh‑produce supply chain...
America's Favorite Fast-Casual Restaurant Chains: What Drives Customer Loyalty in 2026?
The LinkedIn Live session examined Technomic’s "America’s Favorite Chains" study, zeroing in on fast‑casual restaurants and, specifically, the sandwich segment that tops the 2026 consumer‑sentiment rankings. Researchers used the Ignite Consumer survey, a year‑round, demographically representative sample that asks...
How the Iran War Hit an Asian Food Giant
The video explains how the conflict in Iran is reverberating through Asia’s rice industry, turning a seemingly distant war into a direct cost crisis for farmers and food distributors. Fuel for a typical harvester has jumped from $72 to $160 a...
FAT Brands, Bankrupt Franchisee, Panera Menu
The episode spotlights several industry developments, from the 29th annual Menu Masters event in Chicago to strategic moves by Fat Brands, Curls Jr., Panera, and Firebirds. It also notes the Michelin Guide’s upcoming Great Lakes edition and investment activity at Prince Street...
Top Trends to Watch for at the National Restaurant Association Show: Editor-in-Chiefs Discuss
The National Restaurant Association (NRA) Show in Chicago, scheduled in six weeks, serves as the industry’s flagship event where restaurateurs, brands, and media converge to gauge upcoming trends. This year’s buzz centers on beverage innovation—dirty sodas, THC‑infused drinks, and non‑alcoholic cocktails—mirroring...
Why Consumers Don’t Think Their Restaurant Visits Are Worth It
The podcast explores why a growing share of consumers feel their restaurant visits aren’t worth the cost. Lisa Miller introduces a new "worth‑it" scale—five points from "definitely worth it" to "not at all"—and reveals that only 33% of diners rate...
Red Lobster: The Comeback That Never Happened
Red Lobster’s post‑bankruptcy revival has stalled. Two years after filing for Chapter 11 in May 2024, the chain emerged under new owners and a fresh CEO with promises of a dramatic turnaround, yet sales slipped another 6% last year, marking a...
EnWave Signs R&D License Agreement with Rhizome Food and Farming
EnWave Corp. announced a research‑and‑development licensing agreement with Rhizome Food and Farming, a venture founded by Michelin‑star chef Dan Barber. The deal gives Rhizome access to EnWave’s patented REV™ rapid‑evaporation drying technology to bring highly nutritious fruits and vegetables to market. The...
Maine Breakfast Spot with Ag Roots
The Farmer’s Table is a popular, family-run breakfast diner in Corinna, Maine, founded by Deborah Bradstreet after returning to her hometown and taking over a local eatery. The restaurant emphasizes homestyle, farm-inspired dishes—like hot turkey sandwiches, seafood chowder (made to...
U.S. Beef Gets Access to Saudi Arabia
Saudi Arabia has removed its export verification (EV) program requirement for U.S. beef, a change that has been fully implemented and eliminates a major trade barrier dating back to 2015. The move simplifies export procedures and relaxes certain feed-traceability requirements...
The Science of Food & Flavor With Dr. Arielle Johnson
The video features Dr. Arielle Johnson, a food scientist who bridges chemistry and gastronomy, recounting her unconventional path from a fashion‑obsessed NYU chemistry major to a leader in experimental kitchens and fermentation labs. Johnson explains how her scientific training informs...
He’s Big on Sweets, Big on Texture. We Loved Getting Lunch with Kumail Nanjiani.
The video captures a casual lunch with actor Kumail Nanjiani, where he dives deep into his love of sweets and the textures that make desserts memorable. He explains his shift from cakes to pies, emphasizing how a crisp graham‑cracker crust...
Interview with Chef Ian Kittichai
In this interview Chef Ian Kittichaï explains how he transforms ordinary vegetables into star attractions, arguing that simply stir‑frying them is insufficient for a memorable dining experience. He describes his personal motivation—his sister’s battle with cancer—which prompted him to create...
From #Wendy’s to #PizzaHut, Major #fastfood Chains Are Closing Hundreds of #US Locations in 2026.
Major fast‑food and casual‑dining brands announced large‑scale store closures slated for 2026, signaling a contraction of the U.S. footprint after years of declining same‑store sales. Wendy’s will shutter roughly 300‑350 restaurants, about 5‑6% of its U.S. base, after system‑wide sales fell...
Commercialization 101: How to Make and Scale Your Product
The video is a crash‑course on CPG commercialization, led by Jamie Valente Jordan, a two‑decade veteran who has taken thousands of products from benchtop to full‑scale profitability. He walks founders through the entire pipeline—from identifying a genuine consumer need, performing...
Food Media Has Been Gatekeeping Global Cuisines — NYT's Eric Kim Explains
In a recent interview, New York Times food writer Eric Kim argues that food media has long acted as a gatekeeper, limiting the visibility of global cuisines while a growing consumer appetite for authentic ethnic flavors is reshaping the market. Kim...
Food as Health: The Future of Nutrition and Wellness #shorts
The video explores the evolving concept of "food as health," highlighting how nutrition manufacturers across North America and beyond are foregrounding protein, creatine, fiber, low‑sugar content, and hydration on product labels. It argues that these trends reflect a broader shift...
The Big Problem with Red Lobster
The episode of “Week in Restaurants” tackled two headline‑making stories – Cisco Systems’ proposed $29 billion purchase of cash‑and‑carry giant Restaurant Depot and the ongoing woes of seafood chain Red Lobster, which is still struggling to emerge from its 2024 bankruptcy. Cisco...
Choosing a Formulator 101: Demo of Our New Product Developer Directory | Startup CPG Webinar
The Startup CPG webinar unveiled a new Product Developer Directory—a searchable database that matches consumer‑product‑goods (CPG) brands with food scientists, formulators and product developers. Daniel explained that the Slack community of 35,000 members repeatedly asks for formulation help, exposing a slow,...
Non-UPF Verified 101: The Why and How of the New Certification | Startup CPG Webinar
The webinar introduced the new Non‑UPF Verified certification, a third‑party label designed to help consumers identify foods that are not ultra‑processed. Organized by the Non‑GMO Project and hosted by Startup CPG, the session explained why the standard was created, how...
How the Sysco-Restaurant Depot Deal Will Affect Operators
Cisco Systems announced a $29 billion proposal to acquire Restaurant Depot, the nation’s largest cash‑and‑carry foodservice distributor, sparking a deep‑dive discussion on how the merger will reshape supply chains for restaurant operators. Analysts highlight that the combined entity would capture roughly 20 %...
Ag Policy Connection: Tackling Food Waste Through a Systems Approach, with Lori Nikkel
The Egg Policy Connection podcast features Lori Nikkel, CEO of Second Harvest, outlining her "big idea": a national food‑waste strategy to curb the systemic inefficiencies that cause Canada to discard almost half of the food it produces. Nikkel traces the...
Why Lion's Choice Won't Compromise on Its Signature Sandwich Despite Higher Beef Costs
Lion's Choice CEO Fred Bruner explained on the Menu Talk podcast why the chain will not compromise its signature roast‑beef sandwich even as beef prices soar. The company, which operates 24 locations in the St. Louis area, has absorbed most of the...
Founders & Funders Roadshow Q&A | Startup CPG
The Founders & Funders Roadshow Q&A introduced Startup CPG’s new traveling event series, an extension of the December New York summit. Daniel, the founder, explained that the roadshow brings together early‑stage consumer‑goods brands and a curated pool of active venture...
Winning the Digital Shelf: Acosta Group on AI, Strategy and Growth
The interview at Expo West spotlights how the digital shelf, AI, and strategic focus are reshaping natural‑and‑organic CPG commerce. Shannon Hodok of Acosta Group explains that today’s shopper jumps between mobile, desktop, and physical aisles, turning the purchase path into...
Identity Marketing and How Beverage Brands Are Winning Gen Z, with Jon Springer
The episode explores how beverage companies are leveraging identity marketing to capture Gen Z attention, focusing on two intertwined tactics: real‑time social listening and purpose‑built visual cues. Marketers are treating drinks as social badges, where the product itself signals...
Grocery Outlet 101: Closeout and Everyday Opportunities | Startup CPG Webinar
The Startup CPG webinar highlighted Grocery Outlet’s pivotal role as a rescue channel for consumer‑packaged‑goods (CPG) brands facing excess or near‑expiry inventory. Founder Daniel explained how the retailer’s willingness to purchase closeout stock saves brands from costly destruction fees and...
Packaging Spotlight: Caps & Closures with Silgan Closures | Startup CPG Webinar
The Startup CPG webinar featured Silgan Closures’ experts Dustin Vance and Jeremy Yaka, who walked early‑stage food‑and‑beverage brands through the critical role of caps and closures in preserving product integrity and supporting brand differentiation. The session catalogued the full Silgan portfolio—from...
Amazon Best Practices | Startup CPG Webinar
The Startup CPG webinar, hosted by founder Daniel and agency partner Rugved of Daybreak, walked CPG founders through practical Amazon selling tactics, promising concrete, data‑driven guidance rather than generic strategy. The core lesson was to validate demand before launching. Using Helium 10,...
The Organic Tipping Point
The podcast episode “The Organic Tipping Point” features Paul Schaefer, president of Amy’s Kitchen, discussing how organic food has moved from a niche specialty to a $70 billion industry and what that shift means for grocery retailers. Schaefer notes that organic sales...
From Startup to Scale: The Rules That Actually Matter
The episode centers on Dr. Mark Young’s newly released book, *The 27 Unbreakable Rules*, a step‑by‑step guide for turning a consumer‑packaged‑goods (CPG) startup into a $100 million‑plus brick‑and‑mortar brand. Young and co‑host Justin Gerard walk listeners through the book’s launch, pricing...