Member News & Headlines Blog

Set against the backdrop of the Chicago River, guests enjoyed Irish music, Kerrygold cheese, and a pint of Guinness at an evening hosted by Enterprise Ireland in partnership with the Chicagoland Food & Beverage Network. This invitation-only event featured a panel of industry experts discussing key trends shaping the food and beverage industry. 

Opening Remarks  

David O’Flaherty, SVP of Food and Beverage at Enterprise Ireland and the host of the evening, opened by sharing the organization’s mission and recent achievements. He emphasized the strong ties between Ireland and food & beverage companies with a Chicagoland presence, such as Abbott, Mondelez, and Fonterra.  

Panel on Industry Trends 

Alan Reed, Executive Director of Chicagoland Food & Beverage Network, moderated the panel discussion. As the IFT First was taking place a few miles south of the House of Ireland, panelists were keen to share expo-insights. Ilana Orlofsky, Trendologist and Sr. Manager Customer Experience at Imbibe identified GLP-1 as a major macro trend and highlighted the different ways manufacturers are anticipating such as growing interest in microdosing. Ben Yeap, Director of Innovation and Science at  CoreFX Ingredients emphasized “cross-functional food” and the increasing consumer desire for health benefits from food rather than supplements. Kate Saul, VP of Marketing at Ornua, home of Kerrygold, mentioned taste exploration, indulgence and elevating food experiences as rising priorities for consumers. Brian Vogt, VP Business Development at Edlong, alluded to the premium-trend, adding that the value-tier is thriving as well. 

Role of Social Media 

Panelists were asked to reflect on how companies are leaning into social media. It is the R&D lab for consumer trends, according to Kate Saul. It’s where trends start and companies could get ahead of the game – like the cottage cheese trend that is driven by TikTok. Apart from social media trends, search thrills are important signals to get an idea of what consumers are looking for. Exemplified by Ilana Orlofsky, she cited the “Tahini Latte” trend as a sign for manufacturers of growing curiosity in Middle Easter flavors and sweet-salty combinations. 

Taking a regulatory perspective, Matt Lathrop, Director of Government Relations in North America for Kerry, suggested social media served as a ‘ground zero’ for discussions that are driving some of the policy changes 

that we’re seeing right now. The MAHA policy movement – originating under President Trump and Secretary Kennedy – is expected to greatly influence future federal legislation. According to Lathrop, this shift presents opportunities for food manufacturers to reformulate and innovate with health in mind. 

AI in Food Innovation 

Panelists viewed AI as a valuable tool – one that can accelerate development but cannot replace what food is about: taste and experience. AI is a tool that shouldn’t be feared, but a way to empower employees and to allow them to spend more time on tasks that deliver more value to the customer. 

Looking Ahead 

In closing, panelists shared forward-looking insights: expect increased attention to creatine, yaupon tea, natural colors, “food as medicine”, women’s health, and community building through food. Orlofsky left the crowd with an unexpected TikTok trend: try bacon made from banana peels. 

The evening concluded with drinks, appetizers, and a sunset behind the Wrigley Building. More pictures of the event can be found in the gallery. 

 

One of the most exciting things about moving abroad as a foodie is the chance to explore new restaurants, wander unfamiliar grocery store aisles, and indulge in new flavors.

My name is Marieke Hoste, I’m 38 years old and together with my husband Michiel, we have 2 daughters – Linde and Fien. Michiel’s work brought us to Chicago 2 years ago, and this marked the beginning of a culinary adventure.

Since November last year, I’ve been part of the CFBN-team, working on communications. Since our move, I’ve found myself adapting in small ways – like craving an ice-cold drink instead of the lukewarm ones I was used to in Europe. In this more personal blog, I want to share a few reflections from my journey.  

Food Cultures Galore

I’m from The Netherlands, a country not exactly renowned for its rich culinary tradition. We take a Calvinistic approach to food – modesty over abundance.  Pepper and salt have been our go-to spices for centuries (even though we’re a nation of tradesmen), and we like to mash potatoes, veggies and meat together into a ‘stamppot’ – doesn’t that sound delicious? But nothing beats a Dutch piece of aged cheese, or a deep fried ‘bitterbal’ (don’t Google for pictures). 

In contrast, Chicago bursts with culinary variety. One of the best things about living here is easy access to cuisines from all over the globe – and much of it tastes genuinely excellent! I had never tried Filipino or Peruvian food before, and some of the best dumplings I’ve ever tasted were right here in Chinatown.  But what really surprised me was the influence of Mexican cuisine. It’s everywhere – from taco joints to upscale restaurants and we’ve been happily enjoying tacos, fresh guacamole, and yes – margaritas too! 

Chicago Staples 

While international flavors are thrilling, we’ve also sampled the local staples and picked up on some habits (no to ketchup, yes to green relish). Chicago food is always a great conversation starter – are you team deep dish or tavern style pizza and what’s your favorite pizza joint? 

Deep dish pizza is an iconic Chicago experience. Yes, the name is a bit misleading, and a single slice can be a meal in itself. But it is a real treat, a symbol of Chicago’s rich food history and a sit-down experience that forces you to slow down and savor. A welcome break from buzzing city life.

Convenience Culture 

Beyond the flavors, food culture here is also about ‘convenience’. The first times I wandered around American grocery stores, I was amazed by the sheer variety of meal-prep options. Add to the abundance of takeout, curbside pickup, and even drive-thru coffee – it truly takes convenience to the next level.  

Marketing on Fleek 

Then there’s the marketing- fun, bold, and everywhere. From props at sports games (have yourself a baseball bat of beer) to branded collaborations like Heinz teaming up with Marvel, it’s all very deliberate and often brilliantly executed. 

The best Chicago example? Mälort, the bitter liquor that is said to taste like ‘burnt tires’, yet it’s one of the ingredients of the “Chicago Handshake”. It’s intentionally marketed as disgusting – and people love it! In 2007, about 400,000 shots of Mälort were sold. By 2022, that number had skyrocketed to 7.9 million. Go figure.  

Buzzing Food Ecosystem 

Underneath all the flavor and flair, Chicago is also a serious hub for the food industry. Presence of large CPG headquarters, supply chain partners, universities and networks like CFBN create a rich professional ecosystem. Having worked in food and agriculture before, I was used to industry networks – but nothing as expansive and well-connected as this. CFBN’s ability to unite such a broad spectrum of professionals makes it an invaluable resource.

Living in Chicago has been a delicious ride! It’s a city that celebrates its culinary diversity with pride. And as a foodie, I couldn’t have asked for a better place to land. 

The Contract Packaging Association (CPA) and Chicagoland Food & Beverage Network (CFBN) hosted a dynamic half-day forum bringing together contract packagers, co-manufacturers, brands, suppliers, and industry experts to address the pressing challenges facing the food and beverage ecosystem in 2025. 

Set against an evolving supply chain and retail landscape, two panel discussions featured leaders in risk management, law, staffing, consulting, manufacturing, and flavor innovation. The conversations explored critical topics such as financial volatility, operational efficiency, labor market shifts, regulatory risks, and the growing importance of automation — all essential to sustaining growth in today’s fast-changing industry. 

One panelist emphasized the role of people in food safety. Charles Weinberg from MSI Express states, “Success really comes down to people doing the right thing every day. It’s about creating an environment where teams feel supported and connected to the brands they make for the world.” This focus on culture underlined the importance of building strong food safety practices that combine process controls with empowered, trained employees. 

Attendees also heard how automation is becoming increasingly relevant even for smaller enterprises. TJ Widuch from McCormick FONA emphasized, “There aren’t many enterprises too small to explore automation — even companies with $15 million in sales are having these conversations and building roadmaps for the future.” The discussion acknowledged the rise of no-code automation tools, making it more accessible to businesses of varying sizes. 

Workforce challenges remain top of mind, with concerns about attracting and retaining talent in manufacturing roles. Lacy Young from General Mills states, “If we don’t bring the magic back to blue-collar careers, we risk losing our workforce. We must provide career experiences that people are proud to pursue every day.” Panelists stressed career development as a key strategy for sustaining the industry’s future. 

The surge in product recalls was another major topic. It was clarified that most recalls are not the result of intentional wrongdoing but often stem from human error or systemic gaps. “Recalls are not often caused by intentional mistakes — they’re usually the result of human error, system gaps, or supply chain issues. That’s why multiple layers of checks and a strong food safety culture are critical,” one panelist explained. 

On geographic challenges, experts agreed that Illinois and Chicago remain prime locations for food and beverage manufacturing but urged greater support from local government. Charles also noted, “Illinois and Chicago are great places to do food and beverage business, but we need elected leaders and regulators to make it easier to operate here — otherwise, companies will look elsewhere.” 

The event included interactive real-time polling that revealed key industry challenges such as cost absorption, regulatory pressures, and hesitation in investment decision-making. Questions from the audience tackled topics like cost management post-COVID, defining ultra-processed foods, and strategies for managing supplier relationships. 

The afternoon concluded with an exclusive behind-the-scenes tour of McCormick Flavor Solutions, where attendees experienced firsthand the innovative science and creativity shaping the future of taste. This immersive experience was followed by a networking reception, providing valuable opportunities for peer connection and industry collaboration. 

Overall, the forum provided actionable insights and strategic perspectives to help industry professionals navigate the complex landscape of food and beverage manufacturing in 2025. 

Food and beverage manufacturing is on the frontline. It’s at the intersection of pressing challenges and emerging opportunities from shortages of raw materials to shifting demands in sustainable food and securing a resilient workforce. In short, food manufacturers face an especially intense and ever-evolving landscape. 

Digging into some more of the specifics, we are seeing uncertainty and new challenges across the food & beverage manufacturing enterprise. Specifically: 

Supply Chain Volatility

Reliable access to raw materials and ingredients remains challenging. Since the pandemic, occasional shortages are the ‘new normal’. At a recent CFBN supply chain event, industry experts acknowledged the continuous volatility caused by natural disasters, disruptions, or disease outbreaks such as bird flu. Preparing for these disruptions requires scenario planning strategies that prepare manufacturers for disruptions of many kinds. 

One important lesson is to watch out for the ‘diamond-shaped supply chain’, where manufacturers contract with several different raw ingredient suppliers, only to discover that they all rely on the same source, which creates vulnerabilities when disruptions occur. 

Regulatory Push for Reformulation 

The FDA has announced steps to phase out petroleum-based synthetic dyes and instead to encourage natural alternatives. While no formal ban has been proposed (yet), the need for reformulation is on the horizon. This presents challenges including the risks of changing food structure, shelf stability, and increased supply chain costs. Banks like Wells Fargo and Rabobank have written about the potential opportunities when manufacturers proactively reformulate with natural coloring.  

Staffing Challenges

Without employees, food and beverage manufacturing is impossible. Like many other industries, staffing is a challenge. Based on the National Association of Manufacturers’ Q2 2024 Outlook Survey, 67% of respondents identified difficulty in attracting and retaining employees as their top challenge. Meanwhile, the job market is showing signs of cooling, as recent data shows fewer new positions are being created. Thus, manufacturers are looking at several options to keep their plants running: 

• Implement Flexible Schedules 
  

In 2024, The Wall Street Journal reported Land O’Lakes’ policy to replace the rigid 12-hour shifts with flexible schedules. This should make work more manageable for employees and simultaneously increase retention rates in the plants. 

• Accelerating Automation 
  

Formic and Land O’Frost, two valued CFBN-members, collaborated in implementing automation improvements at the Land O’Frost’s Lansing, IL facility. Automated palletizers increase production efficiency, improves employee well-being and saves on labor costs. More on this project can be found here.

Sustainability’s Future

Packaging is central to sustainability efforts in food manufacturing. The 2020 U.S. Plastic Pact aims to end plastic waste. But recently, several participating large CPG companies namely, Mondelēz, Mars and Nestlé - have left the Pact. Additionally, PepsiCo announced some changes in their sustainability strategy including weakening the goals for reducing the use of virgin plastic. 

Join the Conversation 

For more insights on challenges and real-time discussions about solutions, join us at “The Flavor of Collaboration: Tackling Industry Challenges”, organized by Chicagoland Food & Beverage Network, Contract Packaging & Manufacturing Association and graciously hosted by McCormick Flavor Solutions. The event includes an exclusive McCormick Flavor Solutions tour, panel discussions, and networking opportunities. Sign up here. 

CFBN kicked off Chicago’s finest season with the perfect mix: the latest trends (who knew Coca-Cola’s ‘Happy Tears’?) a stunning downtown rooftop with skyline views, refreshing drinks, and appetizers. All of this made Thursday’s sold-out event a fantastic start of summer.

Graciously hosted by Edelman, 100 attendees enjoyed presentations on the latest food and beverage trends from two leading experts: Alison Borgmeyer, Chair of Edelman’s Food & Beverage department, and Renee Lee Wege, Trendologist and Senior Publications Manager at Datassential. 

Escapism in Food Trends 

Both Borgmeyer and Lee Wege emphasized how today’s troubling global climate is influencing consumers feelings and behavior. Edelman’s 2025 Global Trust Barometer highlighted a global “Crisis of Grievance”. Geopolitical tensions, economic uncertainty, eroding trust in leaders and a lack of optimism for the future, fuels a collective desire for escapism and maximalism. Consumers want reflected in their food choices. Borgmeyer illustrated this with the “High Low” trend: consumers want to splurge, but often can’t afford it, leading to affordable luxury experiences through food, like truffle chips or pizza topped with caviar.  

Similarly, Lee Wege introduced Datassential’s concept of ‘Whimsy” – a live-in-the-now, make-us-happy approach reflected in playful food trends like the “Big AF Crookies” served at NYC’s Magic Hours Rooftops. 

Surprising Food Trends 

The speakers kept the audience engaged with their unexpected and sometimes bizarre food trends:  

• Coca-Cola’s ‘Happy Tears’ drink, available only on TikTok shop, which sold out instantly. 
  
• The Basque Cheesecake, known for its caramelized top. 
  
•  The viral “rat cake” trend – origin unknown, that took over TikTok. 
  

Nutritional Trends to Watch 

When focusing at nutritional topics, the speakers pointed to several developments to keep an eye on:   

• The rise of GLP-1 medications. According to Datassential, 35% of consumers are using GLP-1 drugs or are interested in using them (11% currently use GLP-1). 
  
•  Awareness of ultra-processed foods is soaring– Google searches keep skyrocketing and 74% of consumers have become more aware or concerned about UPF’s over the past year, showed by Datassential 
  
• Upcoming regulatory changes, including new Dietary Guidelines expected in August, along with the MAHA-movement, may reshape how we think about nutrition. 
  

Networking into Summer 

The trend presentations sparked lively conversations and left attendees with plenty of “food for thought” as they mingled on the rooftop. We are pleased to share the presentations from Alison Borgmeyer and Renee Lee Wege: 

• Edelman's 2025 Food Trends 
• Datassential's Sneak Peak Mid-Year Trends 

Want to stay in the know? Look for Datassential’s insights, Edelman’s Trust Barometer and CFBN’s events. Here’s to a summer full of inspiration! 

 

While Chicago weather may still be playing the annual seasonal guessing game, summer is practically knocking at the door! Beach days, rooftops with cocktails, neighborhood block parties and street festivals are just around the corner.

At CFBN, we might be biased, but we firmly believe that summer in this city is the ultimate way to sample great food, savor new flavors, celebrate diverse cultures, and connect with your community (and explore others)!

Chicago historically established itself as the “the city of neighborhoods”, and there’s no better way to explore them than by hopping from one vibrant street fest to another. Each weekend offers a new chance to dance to local beats, browse art, wander flea markets, and – of course – indulge in incredible cuisine that tells the story of each community. 

Where to start? Here are some must-visit neighborhood festivals:  

• Roscoe Village Burger Fest – Witness who will be crowned Chicago’s Best Burger.
  
• Tacos y Tamales in Pilsen - Discover Chicago’s rich Hispanic and Latin food and culture. 
  
• Ravenswood On Tap – Sample the best of local craft brewing at Malt Row 
  
• Taste of Randolph - Indulge in the culinary highlights of Chicago’s Restaurant Row. 
  
• Chinatown Summer Fair – Experience the tradition and flavors of Chicago’s iconic Chinatown district. 
  

Besides the neighborhood festivals, there are also dedicated food festivals all over town: 

• WingOut Chicago
  
• Ribfest Chicago
  
• Windy City Smoke Out
  
•  Taste of Chicago
  
• Oak Park Microbrew Review
  

On a hyperlocal level, block parties offer a way to get to know your neighbors – or discover a block you’ve never really noticed before. These range from classic set ups on closed-off streets with bounce houses, family BBQs, and laid back music performances, to more organized and professional fests like Bucktown Arts Fest, or Do Division, where art and music fill the streets.  

Check out Choose Chicago to stay up to date with everything the city has to offer this summer. And, of course, stay connected with Chicagoland Food & Beverage Network for everything important to your industry. 

Chicago: Where Food Innovation Meets Heritage 

We at the Chicagoland Food & Beverage Network (CFBN), take pride in the region’s role as a global food industry leader. Chicago has continuously reinvented itself and shaped the future of food along the way. From Chicago’s early legacy as the Union Stockyards – once the meatpacking capital of the world – to earning the title "Candy Capital" in the mid-20^th century, Chicago has always been at the forefront of food innovations. Today we see it as THE global food and beverage innovation hub. 

Where Startups and Giants Thrive Together  

What sets Chicago apart is the breadth and depth of the food & beverage industry that calls the area home. Not only is Chicago known as a city of diverse and amazing restaurants, but we also boast a dynamic synergy between startups and established packaged goods companies. This mix drives mutual learning, experimentation and growth and ensures that we have a large and experienced workforce in food & beverage. The city is home to rapidly growing brands like Simple Mills,  Chomps, Egglife, Vital Proteins, Farmer’s Fridge, and Hormbles Chormbles – companies successfully creating new food opportunities. We are also home to large global multi-nationals like Mondelez, Kraft Heinz,  Mars Wrigely, MolsonCoors, ConAgra, and ADM, as well ahs having significant presences from McCain Foods, PepsiCo, Suntory Global Spirits, and many others.

An Economic Engine for Food Innovation 

World Business Chicago (WBC) reported that, with an $886 billion economy and a workforce of over 5 million, Chicago is the third-largest metro economy in the U.S. The strategic assets that fuel the local economy: proximity to farmland, access to one of the world’s largest freshwater supplies, robust transportation infrastructure, and a diverse, highly educated talent pool, supported by the presence of universities. Add in the incredible support system of industry service providers like banks/ financiers, agencies, consultants, accounting firms, and attorneys, and food and beverage creates a local economic engine that is exceptional. 

A Hub for Academic-Industry Collaboration 

Innovation doesn’t happen in isolation; it takes place at the intersection of business know-how and scientific expertise. Chicago and Illinois deliver on both. With regional universities including Northwestern, Notre Dame, University of Chicago, University of Illinois, and many others, the area is primed for great work and smart graduates. One example is the iFAB Tech Hub at the University of Illinois is a prime example. With its “lab-to-line” approach, iFAB is accelerating scale-up in bioprocessing and precision fermentation. Nature’s Fynd, originated in Chicago, is using bio-fermentation to create next-generation dairy-free yogurts and spreads – proving that the future of protein is already being made here.

Chicago: The Global Stage for Future Food 

Chicago isn’t just leading the conversation on the future of food – it’s hosting it. This June, industry leaders, startups, investors, and media will gather here for events like Future Food-Tech  and the Wall Street Journal's Global Food Forum. And don’t forget July’s IFT First Show – the largest global food science and innovation expo. And that’s just really the beginning. 

It's easy to forget or overlook it, but Chicago is creating the future of food and beverage – and we’re proud to play a role in continuing this amazing legacy. 

This weekend, Chicago’s vibrant restaurant and culinary scene is going global – it’s the National Restaurant Association Show!Last year, the city welcomed 58,000 visitors from across the globe who came to spot new trends, make new connections and gain insights from the top operators. This year, the excitement continues to build with over 2,200 exhibitors and more than 70 expert speakers ready to share what’s next in dining. Let’s explore the key trends shaping the restaurant industry today. 

Navigating Price Pressure 

The impact of inflation and increased supply chain costs continues to ripple through every sector – including the restaurant industry. The National Restaurant Association reports significant cost increases in two key areas: food (up 29%) and labor (up 31%). Combine that with customer traffic still being behind versus pre-pandemic levels, and it is clear why many restaurants are raising prices to survive.

Redefining ‘Value’ in Dining 

Price-sensitive consumers are continuously shifting choices when dining out. “Value” is a personal and dynamic matter for consumers, according to a recent Technomic study. While affordable meal deals help attract traffic, they don’t always build loyalty. Understanding what customers value most – beyond price – is key in creating a successful restaurant value proposition. 

Off-Premises Dining: From Trend to Norm 

A trend that spiked during the pandemic and has now become “essential"in the restaurant industry is take-out. Nearly 75% of restaurant orders are now to-go, according to the National Restaurant Association. Gen Z and millennials are driving the trend, having integrated take-out in their lifestyle. Restaurants are responding with expanded takeout and curbside offerings to meet this growing demand.  

Winners and Struggles in a Shifting Market 

In these challenging market circumstances some businesses stand out in their performance. Brands like Raising Cane’s, Texas Roadhouse and Chili’s are adapting and thriving. Chili’s, in particular, reported a 31.6% spike in same-store sales in Q1 2025, continuing a strong 2024 performance. 

Meanwhile, chains like Wendy’s, Applebee’s and McDonalds are facing headwinds. McDonald’s Q1 2025 report revealed lower traffic among both low- and middle-income consumers. Economic uncertainty and weak consumer confidence are said to be causes of lower traffic. Still, CEO Chris Kempczinski remains optimistic: "Consumers today are grappling with uncertainty, but they can always count on McDonald’s for both exiting new menu items and delicious favorites for exceptional value from a brand they love.” 

Looking Ahead 

In a landscape defined by change - shifting habits, rising cost, and evolving consumer expectations - the National Restaurant Association Show is more than an industry event. It’s a moment to reconnect, learn, and reimagine what success looks like in hospitality. 

See You There! 

As the Sweet & Snacks Expo begins this week, let’s unwrap the rich history and modern-day impact of Chicago – once crowned the Candy Capital of the World.  

Origin story: How Chicago Became the Candy Capital 

By the mid-20^th century, Chicago had earned the title, thanks to a wave of European immigrants who moved to the city and started confection-oriented businesses. According to Chicago Stories, by WTTW, these mom-and-pop shops scaled up fast, and produced a staggering 556 million pounds of candy every year by 1940. The reasons for Chicago’s growth in this sector was – per WTTW, by a skilled, diverse workforce, its central location, cool climate and access to the Midwest railroad network. 

From Salvatore Ferrara’s spicy Red Hots in the 1930s to the timeless allure of Fannie May Buttercreams in the 1920s, Chicago’s treats became national staples and remain popular to this day. Not only did these leading brands shape the nation’s tastebuds, but they also continue to have strong ties with Chicago and offers jobs to Chicago residents and shape neighborhoods. Until recently, Blommer’s West Loop chocolate facility created an aroma of chocolate in the neighborhood. The Mars Wrigley facility on Oak Park Avenue, recognized for its ‘Spanish Revival architecture style’ architecture even has its own Metra stop. All of this shows that Chicago has been shaped by sweets and candy throughout the 20^th century. 

The Value of Confectionary Industry today 

Today, snacking continues to be big business. Statista projects the confectionary and snacks market will hit US $141.34 bn by 2025 and is expected to grow annually by 4.63%. The National Confectioners Association calculated the economic impact of the confectionary industry on federal and state economies. The industry supports nearly 700,000 jobs across the U.S. Illinois alone claims 57,000 of them, outpacing its neighboring states. With a $6.3 billion state-wide impact, this is truly sweet – and serious – business.

Winds of Change

Despite the rich legacy, Chicagoland has seen several closures of manufacturing facilities and warehouses over the past decades - Mars Wrigley, Blommer, Jelly Belly, and Brach’s among them. It’s a reminder that sustaining a thriving business environment requires continuous effort. But it’s not all doom and gloom: a Ferraro facility in Bloomington, IL now produces some of Ferrero’s famous chocolates while fueling the local economy. 

What’s next for Chicago’s Sweet Scene? 

Chicago has a history of the mom-and-pop shops turning into large companies with familiar brands. At CFBN, we root both for the existing candy heroes, as well as the emerging confectioners. Some of the new brands – many supported at The Hatchery, Chicago’s food and beverage incubator– are creating exciting confections. From BAKR's frozen cookie dough found in local grocers, to artisanal toffee maker Crafian. Both Vosges Haut-Chocolat and Windy City Sweets continue to delight tastebuds. Innovative brand Hormbles Chormbles produces a protein packed chocolate bar that is anticipating the protein trend. Chicago’s candy culture isn’t just history, it’s a living, evolving tradition.  

Conclusion: Celebrate the Legacy, Support the Future 

As the Sweets & Snacks Expo kicks off – formerly hosted in Chicago – it’s a perfect time to reflect on the city’s role in shaping the nation’s sweet tooth. Let’s celebrate the legacy of the Candy Capital, recognize the economic and cultural impact of these delightful industries, and continue supporting businesses (big and small) that make life just a bit sweeter. 

At the spring edition of the Innovation Breakfast, a panel of industry leaders explored the dynamic topic of Innovation in Healthy Foods while the audience enjoyed a morning menu featuring items from Farmer’s Fridge and Simple Mills. 

Defining “Healthy” in Today’s Food Landscape 

The discussion opened with Janet Helm, Food and Nutrition Consultant and Founder of Food at the Helm, who outlined major trends shaping the healthy foods space: 

• Consumer confusion around ultra-processed foods
  
• The influence of ideological movements like MAHA (“Make America Healthy Again”) moms
  
•  GLP-1 drugs, like Ozempic that curtail appetite, support weight loss and are creating disruption in consumer preferences and food choices
  
•  The rise of proactive nutrition and foods with added benefits
  
• A continued focus and demand for protein
  
• Growing demand for “healthy indulgence” foods
  

We are pleased to share the slides that were used during the event which can be found here.

Alan Reed, Executive Director of the Chicagoland Food and Beverage Network and panel moderator, invited the panel to define what “healthy” means. The consensus: healthy food choices are highly personal and are different for every person. 

Kara Weibeler, Senior Director of Consumer Insights at Simple Mills emphasized her company’s mission to make “natural” the norm while paying attention to both people and planet health. Emily Stucker, VP of Menu & Marketing at Farmer’s Fridge, noted their goal is to help people eat healthier -replacing even one burger meal a week with Farmers Fridge could make a difference. Jenny Yang, Owner/President of Phoenix Bean, LLC and Jenny’s Tofu shared her founding story, driven by herchildren’s health needs. 

Navigating Consumer Influences and Misinformation 

As highlighted in CFBN’s recent blog on Consumer Preferences for Healthy Foods, all panelists recognized the overwhelming role of social media in shaping consumer views. Weibeler described that consumers increasingly look to influencers for information, rather than experts, blurring the line between opinion and fact. Andrea Schwenk, Chief Marketing Officer at Egglife Foods stated that there is a lot of misinformation on the internet and on social media. This made Egglife Foods very mindful in choosing who to partner with, choosing credible voices, like registered dietitians and only sharing scientifically backed information. 

Product innovation 

From face-to-face feedback at farmer’s markets (Jenny Yang) to cutting development timelines in half to get to market quickly (Emily Stucker), the panel illustrated varied paths to innovation. Simple Mills continuously monitors trends, instead of presenting a trend report once a year as is sometimes common with big CPGs. Schwenk explained Egglife’s strategy to maintain relevance beyond trends while remaining relevant to all consumers. 

The Economic Tightrope 

While inflation and supply chain challenges shift consumer priorities, they don’t necessarily mean bad news for healthy food. Weibeler observed that economic downturns often boost interest in ‘better-for-you’ products, as people tend to pay more attention to prevention. Nevertheless, today’s changing economics and sentiment makes outcomes uncertain. Schwenk noted a growing focus on value-for-the-money when it comes to protein, hinting at the increasing importance of protein density. Helm pointed out that private label brands are evolving – with better taste, design, and appeal that competes with major CPG brands effectively. 

What’s next? 

The panel forecasted several future-forward themes: 

• Schwenk: GLP1 is here to stay, with rising interest in protein quality and fiber (rather than merely quantity) 
  
•  Helm: “Healthy Indulgence” – where consumers want both the great taste and the health benefits 
  
• Weibeler: Personalized nutrition, and sustainability as a cost of entry
  
•  Stucker: Craveable yet nutritious foods
  
• Yang: “Whole tasting” of flavors and spices, driven by adventurous GenZ 
  

Conclusion 

The conversation doesn’t end with the panel discussion since “healthy food” is a topic that continues to spark dialogue and inspire new thinking. Stay tuned for more insights and fresh perspectives at CFBN’s next Innovation Breakfast.