Easter usually means egg hunts and family brunches. This year, though, eggs are at the center of a different kind of scramble. Shortages, driven by bird flu outbreaks, have disrupted supply chains, spiked prices, and left both consumers and manufacturers looking for alternatives. Here’s what’s happening – and what comes next.

 

Cracking the Egg Situation 

Highly Pathogenic Avian Influenza (HPAI) has swept through U.S. poultry farms over the past year. The virus spreads easily from wild birds to poultry (and recently cows). The CDC considers the public health risk low for now, even though a few outbreaks have been reported among workers directly exposed to contaminated poultry. 

Since there is no treatment, the only way to contain HPAI is by depopulation. So far, in 2025, 30.3 million commercial table-egg laying birds have been culled, according to USDA data. Prevention is crucial. Farmers are urged to boost biosecurity to prevent contact between flocks and wildlife. In February, the USDA announced a $ 1 billion relief package to strengthen biosecurity, support farmers, and stabilize egg supply. 

Egg Availability and Price Trends

Grocery stores across the country are feeling the pinch. Eggs have been harder to find, with limits on purchases and higher prices. Some restaurants have added surcharges to egg-based dishes. Beyond breakfast tables, the shortages have raised prices for egg-based staples like mayonnaise and baked goods. 

The latest USDA Egg Markets Overview reports that demand is improving but still lagging behind usual pre-Easter levels. Although supplies have started to pick up, grocers seem to be skipping egg-related holiday sales this year, to avoid straining supplies. As for price levels, in March 2025, a dozen Grade A eggs cost an average of $ 6.23 – compared to $4.81 at the 2023 peak. Imports from Mexico and Turkey have ramped up, but not enough to considerably bring down prices. 

Industry Adaptations 

Food manufacturers are also getting more creative. One option is reformulating products with egg alternatives. Companies like Ingredion offer substitutes, though it’s tricky. As Ingredion’s senior marketing manager Ron Pagaoa explained to Food Ingredients First: “Replacing eggs while maintaining texture and controlling costs is rarely a straightforward 1:1 replacement process. When formulators remove an ingredient like eggs, which provides emulsification, protein, moisture, color, flavor and thickening, many other elements are impacted.” 

Restaurants are pivoting too. Some stockpile eggs ahead of price hikes while others tweak menus, change suppliers or add a surcharge to egg-dishes. Eater reports that some chefs are turning to smaller, specialty egg suppliers that seem to be more resilient to bird flu outbreaks. 

At a recent CFBN panel on supply chain resilience, experts shared strategies for managing disruptions. For more details, check out the executive summary.

Plant-Based Eggs Step In 

Egg shortages have created opportunities for plant-based alternatives. Looking at market research reports, such as Coherent Market Insights’, a strong North American market growth is expected through 2032, driven by health, environmental, and ethical trends – plus technological advancements in plant-based egg production. 

Just Egg, a California based company producing plant-based eggs for retail purposes, has seen its sales soar– five times higher in January than a year earlier. 

From a manufacturing perspective, plant-based substitutes could offer a more stable, cost-effective alternative. Several manufacturers already supply egg-free ingredients and are ready to step in. 

Conclusion 

Egg shortages are yet another element that shakes up the food supply chain. Whether reformulating recipes or rethinking sourcing, resilience – and a little creativity – will be key to cracking this challenge. 

With tariffs being a very hot topic this week – and a new change announced just hours before the start of our panel discussion – the timing couldn’t have been better to dive into today’s supply chain challenges and trends. Our industry experts shared the latest on how to achieve both flexible and resilient supply chains. 

Key Takeaways: 

-              We live in unprecedented times where the past won’t necessarily prepare your company for future disruptions 

-              Businesses need to develop adaptable “wargame” plans that prepare them for nearly any kind of crisis 

-              Contract flexibility is important and allows businesses to stay nimble and flexible

-              Know your supply chain end-to-end. Understanding both suppliers and their sources is crucial. Equally important is understanding potential consumer behavior and shifts

-              Appreciate the ‘boring’ jobs. Import/Export desks and compliance officers do jobs that are often overlooked but are vital to the success of a company. Their work ensures raw ingredients and/or goods cross international borders smoothly

Tariff Update 

David Forgue likened the current tariff environment to his ‘Super Bowl moment’. Forgue, Partner at Barnes, Richardson & Colburn recalled the first Trump administration’s tariff policies. When tariffs were first imposed, businesses relocated operations from China to Vietnam, the Philippines, or Mexico. All of these are countries that are currently facing a new round of tariffs. While tariffs were intended to bring manufacturing back to the U.S., they often target critical materials necessary to realize these shifts (e.g. building supplies for factories), complicating the effort.  

The panel members agreed the threat of imposing tariffs is likely being used as leverage in negotiations. What the panelists expected is that - with the 90 days pause – some trade deals will be made. Additionally, the looming tariffs can lead to renegotiation of existing trade deals such as the USMCA. And lastly, there might be options for exclusions that favor certain companies. 

Simon Clarke, Managing Partner at Argon & Co noted that looming tariffs create uncertainty, having a dampening effect on conversations and planning. However, he highlighted a silver lining: tariffs force businesses to take a closer look at their supply chains and as a part of that, scrutinize imports and exports more carefully. 

Preparing for Supply Chain Challenges 

Beyond tariffs, businesses must prepare for all kinds of disruptions. Clarke emphasized instead of trying to predict the next crisis – whether it is a pandemic or a blockage in the Suez Canal– companies should focus on results-driven planning. Referring to ‘Black Swans’, a theory developed by Nassim Taleb, businesses should build “wargame” plans that prepare them for all kinds of crises, even the improbable. 

Geoff Shive, Advisor at Demand Chain AI, stressed the importance of fully mapping the supply chain and looking beyond direct suppliers and investigate where the middleman gets his raw materials, because they might be sourcing from the same source. Diversifying suppliers is an important strategy to mitigate risks. 

Flexibility is Key 

Randy Bridgeman, Corporate M&A Attorney at Perkins Coie, highlighted the legal side of resilience: maintain a degree of flexibility in contracts. He emphasized, in times of these “seismic events”, businesses need to be able to respond to issues and that nimbleness needs to be reflected in contracts. Locking in long-term deals at the best price might seem smart, but the focus on cost over flexibility could cost a company agility when crises hit. 

Shive supported this and pointed at another aspect in the supply chain where nimbleness is important, i.e. the co-packers/co-manufactures. Businesses should avoid relying too heavily on a single partner and instead spread their risks across multiple parties. 

Conclusion 

In today’s volatile environment, resilience is not about predicting the next crisis – it’s about preparing for anything and scenario planning to be ready to execute when needed. Businesses must stay flexible, understand their supply chains inside and out, and embed that flexibility into every layer of their operations. Those who do will not only survive but come out stronger when disruptions inevitably strike. 

International trade and tariffs continue to be in the spotlight. Let’s dive into the facts and figures and what they mean for the food and beverage industry. The article begins with the latest data on international trade, highlighting key commodities and major trade partners. It then moves into recent developments on tariffs, before concluding with the implications for the industry. 

International Trade: Key Facts and Figures

The U.S. Department of Agriculture (USDA) regularly publishes agricultural trade outlooks. According to the January 2025 USDA Outlook, U.S. agricultural exports are projected to reach $ 170.5 billion. Agricultural imports, meanwhile, are expected to rise to $ 219.5 billion in 2025. 

Top Trade Commodities 

1.        Exports 

Horticultural products – including fruits, nuts, vegetables, and beverages – led U.S. agricultural exports in 2024, reaching a value of $ 40.9 billion. Livestock, dairy, and poultry followed closely at $ 38.8 billion value. Grains and feeds ranked third, also totaling $ 38.8 billion in export value. 

2.        Exports 

Horticultural products were by far the largest agricultural import into the U.S., with a value of $ 101.4 billion. Other major import categories included sugar and tropical products ($ 29.3 billion), and livestock, dairy and poultry ($ 29 billion). 

For a detailed breakdown of commodities and their trade values, have a look at the U.S. Agricultural Trade Outlook.

 

Key Trade Partners 

As per USDA’s 2025 forecast: 

-              Mexico (a record $ 30.2 billion) and Canada ($ 28.4 billion) are expected to remain the most important destinations for U.S. exports of agricultural commodities. 

-              China ($ 22.0 billion) is forecasted as the third-largest export destination.

-              For imports, Mexico ($ 49.1 billion) and Canada ($ 42.9 billion) top the list, followed by the European Union ($ 37.3 billion).

Fruit and vegetables account for significant imports from Mexico, while grains, oilseeds and food-grade oils are major imports from Canada.

Notably, the importance of Mexico and Canada has grown over the past 25 years, largely due to the North American Free Trade Agreement (NAFTA), now replaced by the U.S.- Mexico-Canada Agreement (USMCA) in 2020. China’s role has expanded thanks to their rising household incomes, evolving trade policies and policy developments. U.S. agricultural exports to China rose from 4% in 1998-2004 to 15% during 2012-23. 

International Trade Agreements 

The U.S. is a member of the World Trade Organization (WTO), which operates a global system of trade rules, promotes multilateral trading, provides a platform for negotiating international agreements and solves trade disputes between countries.

Additionally, the U.S. has Free Trade Agreements (FTAs) with 20 countries. They are mainly bilateral (e.g. with Australia and Colombia), with USMCA being a key multilateral agreement involving Canada and Mexico. 

What are Tariffs? 

The WTO defines tariffs as “custom duties on merchandise imports. They give a price advantage to locally produced goods over similar goods which are imported, and they raise revenues for governments”. 

Beyond tariffs, there are non-tariff measures: rules or licensing demands that indirectly increase costs for importers. Examples include health certifications for dairy, or bans on genetically modified products. 

The U.S. Trade Representative recently published the 2025 National Trade Estimate Report on Foreign Trade Barriers which lists barriers that countries impose, such as: 

-              Health certificates for animal products

-              Bans due to pest or disease concerns 

-              Additional certifications to lift import bans

Recent Tariff Policies 

The Trump Administration introduced a global baseline tariff of 10% to “strengthen the international economic position of the United States and protect American workers”. On top of that, higher reciprocal tariffs were introduced for countries with which the U.S. has significant trade deficits, for example Vietnam (46%), China (34%) and the European Union (20%). 

As for Canada and Mexico have faced a 25% tariff since last March. USMCA compliant goods will remain with a 0% tariff, non-compliant USMCA goods remain with a 25% tariff. Most Agricultural goods meet the USMCA-criteria and are exempted from tariffs. 

How Might This Affect the Food and Beverage Industry?

1.        Direct effects 

There are several ways the food value chain can be affected by tariffs. A direct way is that imported goods will become more expensive. That can lead to having favorable prices for certain products in grocery stores for food that is produced in the U.S. For products that are not grown in the U.S. and where the domestic market is dependent on imports of bananas, coffee or cocoa, consumer prices are expected to go up. The Consumer Brands Association wrote a letter to the White House ensuring that CPG companies try their very best to source ingredients and products as much as possible from U.S. farms, but some are simply not available. 

In the manufacturing process, tariffs can drive up costs, especially when depending on imports for parts or ingredients, for example steel and aluminum used in cans. 

2.        Indirect effects

As an indirect effect, retaliatory measures from trade partners may affect food and agriculture. Darci Vetter, a former Chief Agricultural Negotiator at the Office of the U.S. Trade Representative participated in a recent Chicago Council on Global Affairs event. She recalled how earlier tariffs on China led to retaliatory tariffs of U.S. exports for key commodities like soybeans, corn, cotton. China then sought alternative markets for these commodities, notably from Brazil, and those lost markets were never fully restored. Vetter warned that things don’t go back to the way they were. 

In March, Canada retaliated by imposing 25% tariffs on U.S. products like peanut butter, wine, spirits and coffee. 

Tariffs and More to be Discussed at our Food & Beverage Supply Chain Solutions Panel 

The developments of tariffs and international trade policies will continue to be a factor to consider in supply chain planning. Want to learn more about resilient supply chain management? Interested in what other trends play a part and how to prepare your business for the uncertain? Join us during our Food & Beverage Supply Chain Solutions  event, April 9 at Perkins Coie. 

As digitalization accelerates across industries, businesses find themselves increasingly vulnerable to cybersecurity threats. CFBN gathered a panel of cybersecurity experts to share critical insights into the risks and offered strategic recommendations to increase protection.  

Cyber Threats in the Food & Beverage Industry 

The food and agriculture industry is ranked sixth among the most cyber attacked industries on a global scale. Several factors make this sector especially vulnerable: 

-              Legacy systems are still widely used, lacking modern protections, 

-              Perishable products that leave little room for downtime or delays, 

-              Smaller margins that may not invest in cyber security protections and may put pressure on businesses to give into hackers/ransoms,

-              Complex partnerships and third-party dependencies that can introduce new risks with each contact. 

Rod Kahl, Director of Cybersecurity at ACP CreativIT, compared the lack of skilled cybersecurity professionals to a ‘food desert’, noting how difficult it is for food companies to attract and retain the best cybersecurity talent. 

David Anderson, Principal and Cybersecurity Consultant at CLA, highlighted that food manufacturing is characterized by a relatively large share of the workforce with limited cybersecurity education and therefore more challenging to create a culture that, for example, values strong passwords or recognize phishing scams.

Cybersecurity incidents, panelists noted, are often a result of accumulated vulnerabilities. The consensus: breaches are inevitable. Every company is at risk, regardless of whether they acknowledge it.  

How to Protect your Business 

1.        Segregate Systems

Panelists emphasized implementing segregation between systems that work in the office and those that run in the plants. As Lori Anello, Chief Information Security Officer at Fifth Third Bank put it: “If operators don’t need email, leave them out of it, if office workers don’t need to be on the manufacturing floor, they don’t need access to it. Minimize cross-network traffic. Protecting the operational technology is a worthy investment, because that is what will protect your core business, i.e. manufacturing your products”. 

2.        Manage Third-Party Access 

Another important learning from the panelists was in dealing with your suppliers and third-party vendors: know who they are, what kind of data they use from you and how it will affect you when they’ll have to deal with a cybersecurity breach. As an illustration to this point, Karrieann Couture, Managing Director at AON shared an example of a company that granted access to third party vendors to their third party cafeteria vendor who created insufficient barriers which resulted in the hiring company’s entire operations impacted in a security breach when the vendor was hit.

3.        Create a Cybersecurity Culture 

Continuous employee training and creating a safe culture to report issues were suggestions and recommendations from the panelist to build a cyber secure culture. And that is much needed, because even with multifactor access, there is a risk of a security breach as we learned from Kahl. Bad actors have no limits, they tend to get personal, including reaching out to spouses according to examples from Couture. 

Key Steps for Securing Your Personal Cybersecurity 

-              Utilize a password manager 

-              Use unique passwords rather than reusing them

-              Freeze your credit with all three credit reporting agencies

-              Create a PIN with the IRS

Looking Ahead: AI, Robotics & Cybersecurity 

Ending with thinking about a future with increased AI and robotics, David Anderson laid out that businesses should build a roadmap for how to include AI, robotics and automation in their company and to make sure to add cybersecurity into that roadmap as a main component, not as an add on. Lori Anello added, “We need to protect AI from (hacker) AI”. That includes looking at ethical and safety issues related to AI, for example. 

Conclusion: Start Today!

The panel made it clear: the cyber threats facing the food and beverage industry are real, but so are the tools and strategies to mitigate them. The hands-on recommendations gave some reassurance that we can be better prepared for the future. On top of the personal “to-do-list”: get a password manager (and stop using Excel or the same password for simplicity). 

The Evolution of Food Innovation

Except for springtime snow showers, we couldn’t have asked for a better way to bring back the Innovation Breakfast series. Our dynamic panel, spanning marketing, finance, strategy and R&D inspired us with their insights on the evolving landscape of food innovation. 

Here’s what we think stood out:  

• Innovation is back at the forefront, with a focus on new flavors, value engineering, and enhancing existing products, 
  
• A ”start-up mentality” is at least partially integrated into the thinking and processes of larger food companies, 
  
• According to our panelists, consumers are today looking for either premium or value, if you’re in the middle, you’re in trouble. 
  
• Consumer communication is shifting: there is a need for consumer education on labelling. Visuals are changing to attract new generations with different colors and meanings associated with them. 

Innovation, Then and Now 

CFBN Executive Director Alan Reed kicked off the discussion by reminding us of the pre-pandemic times when the when the food and beverage industry thrived with a boom of start-ups (several of which have now been acquired by larger CPG-companies). Fast-forward to today, Emily Daigle Potter, Director of Innovation Marketing at Simple Mills, reflected on Expo West highlights, where innovation has returned to the core, especially seeing the introduction of new flavors, like dates and dill pickle applied in interesting new ways, such as a cauliflower dill pickle pizza. Chomps CFO Tim Bosslet, added that simplification – natural ingredients and clean labels – emerge as a part of modern innovation, as well as improving existing products, taking a frozen waffles example as a recently and subtly reinvented classic. 

Another trend from Expo West highlighted by Potter is new visual identities, more colorful and bright packages. Tapping into this trend, Shannon Murphy CEO of bluedog,  noted this as a way of brands to address new generations, i.e. GenZ. She said to expect more changes in packaging and labelling, with an increasing demand for educating consumers on explaining labels and something where the industry would also have to step in and take responsibility.  

The Start-Up Spirit  

In pre-pandemic times, Murphy reflected on how big CPG-companies were chasing the start-up culture through acquisitions. Today, the start-up mindset is much more incorporated into the thinking and practices of larger food companies. 

Chicago-based start-ups, Simple Mills and Chomps shared their success stories. Potter highlighted Simple Mills’ strategic acquisition by Flower Foods, a partnership that enables the better-for-you brand to grow distribution and amplify brand awareness. Bosslet called Chomps the ’13-year overnight success’, starting as an online brand, moving to Trader Joes as an instore outlet and currently maturating presence and distribution. Key enablers he mentioned were continuing authenticity and brand awareness. 

Tom Koziel, McCain Foods'  VP R&D, reflected on these journeys from a large CPG-perspective, stating that big brands are always looking to launch a product as a start-up. Koziel emphasized that even ‘overnight successes’ take years, reminding us of the long-term nature of innovation and product launches. 

What’s Trending in Innovation

According to Koziel, consumers today fall into two clear camps – those willing to pay a premium for quality, and those focused on value, which reflects continued price pressures. Koziel introduced the DFV-model (Desirability, Viability and Feasibility), emphasizing that not all exciting ideas are easy to execute. He also illustrated this point with the example of Ferrero Rocher – a simple concept that is actually difficult technically to achieve, and therefore both unique and protectible for the company. Shannon Murphy added a fourth point to the DVF-model: Sustainability. If a company can find the right intersection of these three axes, that’s the path to long-term growth. 

Murphy predicted ongoing disruption in quick-service and fast-casual dining. Customers are re-evaluating the value and experience when dining outdoors. Koziel agreed, pointing out that while the number of restaurants has increased post-pandemic, restaurant traffic hasn’t caught up which points to the importance of innovations that will positively contribute to drive engagement.  

Closing Remarks 

The first Innovation Breakfast left us energized and eager for what’s next. We look forward to continuing the conversation on May 1st, when we’ll explore Innovation in Healthy Foods with our next expert panel. 

The historic Jewelers Building provided the perfect setting for an evening of thought-provoking discussions on key trends and expectations for 2025. Graciously hosted by Clayco, the event brought together industry leaders for an engaging panel discussion, fostering insightful exchanges and fresh perspectives.  

Building on the themes our members referenced we set at the beginning of the year, our expert panelists not only reaffirmed these emerging trends, but also enriched the conversation with their valuable experiences. 

Exploring the Future: The 2025 ADM Global Trends Framework 

The discussion launched with the 2025 ADM Global Trends Framework, serving as an excellent conversation starter. Liz Mohr, ADM's Global Market & Consumer Insights Director, led the audience through the company’s perspective on evolving consumer expectations, for the year ahead and beyond. 

The New Value Equation: Changing Consumer Priorities 

A key theme that resonated throughout the discussion was the concept of New Value Equation. Liz Mohr and David Henkes, Senior Principal and Head of Strategic Partnerships at Technomic, examined the impact of rising consumer prices on purchasing behavior. Consumers seem to pick and choose and decide what is worth their money. 

David Henkes highlighted research that shows consumers are not simply opting for cheaper restaurants. In fact, some fast-food chains struggle, while some who can serve that something extra that customers are looking for, are doing great. Chili’s is an example of a thriving business. 

For Farmers Fridge, a company with over 1,700 fresh food dispensers, costs and value are inseparable. Sarah Rigsbee, Farmers Fridge’s CFO, explained the company’s vision: if consumers are asked to pay more, they’ll also have additional benefits, such as the company’s high-protein bowl. 

Navigating Supply Chain Challenges 

The conversation also touched on the supply chain resilience amid rising costs. Scott Rahn, Sr. VP, Market Leader Consumer Products & Supply Chain at Clayco acknowledged that the impact of recently announced tariffs is already being felt in ongoing projects. Clayco is responding by leveraging diversification strategies to mitigate risks. 

From a legal perspective, Delacy Peters Jr., Attorney, predicted an increase in litigation surrounding supply chain disruptions, raising questions of accountability and financial responsibility. 

The Evolution of Healthy Eating 

The definition of healthy eating continues to evolve, and consumers interpret it in vastly different ways. Liz Mohr emphasized that for some, health is synonymous with natural foods, while others choose a more technical aspect, incorporating supplements into their diets. Farmers Fridge aims to be at the forefront of the healthy eating trend, seamlessly combining nutrition with convenience. Their approach ensures that a fresh, nutritious meal – like a ready-to-go-salad- fits effortlessly with consumers’ fast-paced lifestyles. 

Asked about how to navigate the ultra-processed food (UPF) discussion as consumer demands for high protein and high fiber emerge, Liz Mohr recognizes the dichotomy consumers face: the wish to eat natural, and simultaneously including nutritious components in food, that can only be done through processing. The increase of the use of GLP-1 medication brings along another element of revisiting food nutrition.  

Sustainability and Climate Action 

Despite potential shifts in federal sustainability policies, Scott Rahn pointed out that S&P500 food and beverage companies remain committed to their decarbonization programs. The world is changing, and businesses need to change along with that. 

For restaurants, sustainability efforts are closely linked to cost reduction. David Henkes noted that energy, water and process efficiencies are the primary drivers behind sustainability initiatives. Some companies, like Sweetgreen and Chipotle have successfully built their brand around sustainability. Nonetheless, for most restaurants, the efforts of cost reduction are here to stay, according to Henkes. 

2025 is Officially Underway!

With this dynamic event, CFBN has officially kicked off 2025, ready for many more exciting panel discussions, networking and exchanging experiences. 

We will continue to explore these trends in-depth throughout the year – stay tuned for more articles diving into the evolving food and beverage landscape. 

 Last week, industry experts in HR, recruiting and food manufacturing/ distribution shared their insights on the employment market and hiring trends. Here are the key take aways from our lunchtime webinar.  

Hiring Trends & Challenges

The job market has eased since the pandemic, but hiring remains competitive, especially in food manufacturing and distribution as other industries recover. Pat Greco, President of G Ninety Family Partners, noted the increasing difficulty of finding skilled workers, particularly in finances and controller roles. Carl Guastaferro, Senior Talent Acquisition Business Partner at McCormick & Co., highlighted the fast-paced nature of hiring, with top candidates staying on the market for only a short time, leading to fast moving hiring managers. 

Inflation and rising supply chain costs affect hiring and staffing as well: ‘increased costs, ‘take away money that could have also been put into hiring, as emphasized by Greco. James Cracknell, Head of Recruitment at The Sterling Choice pointed out that these times of inflation lead to differences in open positions; private label and branded businesses in healthy snacking are scaling up positions. 

To attract talent, companies must consider the full experience of the candidate journey, in which salary might not always be the deciding factor. Guastaferro echoed this, emphasizing factors such as company culture, career growth, and if a team is active on a global scale. From a manufacturing perspective, R.J. Parrilli, CEO of Midway Staffing stressed treating temporary staff like permanent employees in order to make them feel as part of the team and create a culture and feeling of involvement. 

It is no surprise that Artificial Intelligence plays a part in recruiting by creating efficiency in administrative tasks and speeding up processes. However, it will never fully replace the ‘human touch’ as is acknowledged by all panelists. 

Jobseeker Strategies for Success 

Cracknell advised candidates to highlight achievements on their resumes, rather than merely responsibilities. Guastaferro recommended leveraging networks and making a list of preferred companies. Having the right certifications, diploma’s and being prepared to respond to work history checks was added to list with tips by Parrilli. Also, he reminded the audience that food industry manufacturing typically involves weekend shifts and overtime, something to be aware of before applying 

For those transitioning from startups to large CPG firms, demonstrating coachability and soft skills is crucial. Hiring decisions weigh personal experience for 50% and the other half is people skills. Startup applicants should also showcase the all-hands-on-deck mentality that is part of the startup culture. 

When talking AI from the jobseekers perspective, the speakers acknowledge this tool can help to professionalize resumes and it is in theory a powerful tool to use. Nonetheless, as Guastaferro summed it up: AI won’t help you during a phone screening. Therefore, candidates should not use it to embellish abilities, experience or profile. 

Final Thought 

As a final remark during the webinar, Parrilli introduced us to Patrick Lencioni, who writes about organizational health. Parrilli advised: “Don't neglect the 'healthy' side of the organization (and ensure that there's) no confusion, no politics, high productivity, high morale because that leads to low turnover." Every business is a people business and creating a positive environment and holding on to your employees is a good practice for us all.

In case you missed something or want to watch the webinar again, please CLICK HERE. 

Want to know more about hiring and staffing? Read the blogs from The Sterling Choice on trends. 

With the emerging digitization of the food manufacturing industry, it also faces a growing and often overlooked threat: cybersecurity attacks. A single breach can have devastating consequences – not just for businesses, but for entire supply chains. And a single cyberattack can potentially disrupt food production and distribution on a considerable scale. 

You might be surprised to learn that food manufacturing ranked 7^th among the 10 most targeted industries for cyberattacks, with over 160 reported cyberattacks in 2023 alone. Organizations like the Food and Agriculture-Information Sharing and Analysis Center (Food and Ag-ISAC) actively report these incidents, shedding light on who the attackers are and how they operate. 

What makes the Food Industry so Vulnerable? 

Food manufacturing relies heavily on industrial control systems (ICS) – many of which run on outdated software that simply isn’t built to resist modern cyber threats. Back in 2019, the Food Protection and Defense warned that these aging systems make the sector an easy target for hackers. 

Other risks that are typical to the food and beverage industry are that companies often operate on tight margins and produce perishable goods. Not only does this mean that food companies may not have the most up-to-date systems, but also putting businesses under immense pressure to resolve cyberattacks quickly – often by paying ransom to cybercriminals just to keep operations running. 

Impact of cyberattacks 

Examples of cyberattacks in food manufacturing over the years give a shocking sense of the consequences: plant shutdowns, distribution delays, financial losses and even risks to food safety.  

Join the Conversation 

So, how can food and beverage manufacturers protect their business, products, and workers from these threats? That’s exactly what we’ll be discussing at the upcoming CFBN event March 27. Join us as industry experts break down the risks, and even more importantly, the solutions. Sign up here. 

Ag tech and food tech are transforming the way we grow, produce, and consume food. With innovations ranging from AI-powered farming to precision fermentation, these technologies are addressing major environmental, economic, and societal challenges in the food supply chain.

Let’s take a look at some of the trends that have been emerging in recent years. 

Precision fermentation and Biomanufacturing 

Precision fermentation and biomanufacturing are revolutionizing food processing, particularly in dairy and meat alternatives. By using microorganisms to produce proteins and other key ingredients, these innovations significantly reduce the carbon footprint of traditional animal agriculture. Want to know more about this, read what experts had to say about this during our panel discussion in November 2024: https://chicagolandfood.org/sys/website/system-pages/?pageId=18010 . 

The Evolution of Ag Tech

Ag Tech is not new – concepts like Smart Farming and Precision Farming have been around for years. Farmers have long used data-driven systems like and GIS to optimize efficiency, reducing fertilizer and pesticide use, and increase yields. In 2019, the USDA reported that 40% of U.S. farms and ranchland acreage used GPS applications. 

The data driven trend continues to grow, as shown by the recent announcement of agricultural machinery manufacturer, John Deere, starting a collaboration with several startups to advance technology of their products. These companies bring expertise in AI and space technology and are developing solutions such as 3D earth mapping and worksite automation to enhance safety and productivity. 

AI and Robotics in Agriculture and Food Production 

When talking about technological innovations, it is impossible not to mention AI and robotics. AI and robotics are playing an increasingly important role across the food supply chain. From sorting and grading crops to autonomous seeding and weeding, AI-driven automation is improving efficiency. Food manufacturers are also leveraging AI to optimize supply chains, ensuring fresher products and reduced waste.  

A Glimpse into the Future: Oishii’s Smart Farming 

For Example, Oishii, a company known for its premium vertically farmed strawberries, possibly incorporates many facets of ag tech and food tech. Using AI and robotics in controlled environments, Oishii produces berries that are pesticide free, with enhanced flavor, redefining what’s possible in modern farming. 

Is 2025 the Year We “Cross the Chasm”? 

While many of these technologies – AI, robotics, precision farming, precision fermentation – have been around for years, their applications in agriculture and food production continue to expand and evolve. As these technologies gain acceptance, is 2025 the year when things will really begin to change? It will be important to watch this continually evolving space.

Want to know more? 

World Business Chicago published a Chicago Business Bulletin in May 2023 about Innovation in Chicago’s Food Industry.  https://worldbusinesschicago.com/app/uploads/2023/05/CBB-Issue-11_INNOVATION-IN-CHICAGOS-FOOD-INDUSTRY.pdf?utm_source=chatgpt.com   

The Chicago Council on Global Affairs published a White Paper in April 2024, called Bridging the Gap: Accelerating Technology Adoption for Sustainable Food Production. https://globalaffairs.org/sites/default/files/2024-04/BTG-RT2-April2024.pdf

The start of the year has brought renewed focus to the ongoing debate about healthy eating and specifically, the role of ultra-processed foods (UPF). As this discussion gains momentum, let’s break down what UPFs are and the key components behind the debate.

What are Ultra-processed foods? 

The NOVA Food Classification system, developed by Carlos Augusto Monteiro in 2010, is a commonly used framework to classify food based on their level of processing:

-              Group 1: unprocessed (or natural parts) and minimally processed foods. Includes fresh fruits, vegetables, meat, dairy, and eggs. 

-              Group 2: processed culinary ingredients derived from group 1 foods; prepared, seasoned and cooked. Examples are vegetable oils, butter, sugar, salt. 

-              Group 3: processed foods, which involve adding ingredients like sugar, salt or oil to group 1 foods to enhance the taste or extend shelf life. One could think of canned vegetables, salted nuts, fruits preserved in syrup. 

-              Group 4: ultra-processed foods, defined as “formulations or ingredients, mostly of exclusive industrial use, made by a series of industrial processes, many requiring sophisticated equipment and technology”. Products include ready-to-eat meals, packaged snacks, and sweetened beverages. 

Why the debate? 

Ultra-processed foods are popular due to their affordability, accessibility, and convenience. Research shows that in the U.S., more than 50% of daily calorie intake comes from UPFs. Using the NOVA classification, prepared mails, ready-to-heat products and similar convenience products often fall into this category.  

However, critics raise concerns about the nutritional profile of UPFs, which frequently contain higher levels of saturated fat, sodium, and added sugars and lower content of protein, fibers and other micronutrients. One of Monteiro’s main critiques is that UPF’s can encourage overeating, potentially contributing to obesity and other health issues. Studies have also linked higher consumption of UPF’s to increased risks of mortality and chronic diseases. 

But there’s definitely more than one way to look at UPFs. In fact, research shows that some products that classify as UPF are nutrient dense. For example, yogurt with added sugar is a valuable source for calcium and potassium. Similarly, packaged whole grain bread contains valuable nutrients despite being considered a UPF. 

A 2023 study by the USDA Agricultural Research Services (ARS) demonstrated that a healthy diet can be composed with a high amount of UPFs. Using the NOVA classification and the Healthy Eating Index (HEI), the researchers created a dietary pattern where over 80% of calories derived from UPFs -yet it scored 86 out of 100 on the HEI index, indicating a nutritious diet. 

Why does it matter?  

Recent regulatory actions have reignited interests in this topic. For instance, the FDA has announced updates to its guidelines on what constitutes ‘healthy’ foods. Further, the state of California has issued an executive order to investigate UPFs further. These developments reflect a growing emphasis on health and nutrition in policy making and public discourse.

At CFBN, we’ve identified health, nutrition and food policies as a key trend shaping 2025. Our aim is to provide updates and insights into this evolving conversation. We’ll explore this topic further, along with other key trends, during our upcoming events and content. 

What do you think? How should industry react to UPFs?