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The Food Intelligence Podcast
The latest news, views and insights in food trends
August 4th
38 min
Listen on Spotify
Inflation hits foodservice, and everyone wants to know: what does it mean for my brand?
Ron and Miriam explore exactly what inflation means for food prices at restaurants across the US, evaluating insights across chains, geographic locations, and more for their impact on the industry.
July 21st
44 min
Listen on Spotify
The End of Healthy Eating
May 18th
44 min
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The Next 5 Years of Condiments
May 4th
44 min
Listen on Spotify
What is even alternative dairy?
April 25th
27 min
Listen on Spotify
Introduction to Australian Food and Beverage
March 10th
42 min
Listen on Spotify
State of Foodservice: how decisions are made in a changing industry
February 24th
33 min
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Mind the gap: using menu data to identify close missing revenue opportunities
February 10th
44 min
Listen on Spotify
Which US cities hold the biggest delivery opportunities?
January 19th
46 min
Listen on Spotify
Top 7 UK Food and Beverage Trends to Watch in 2022
January 13th
50 min
Listen on Spotify
Part 2: What are the Top US F&B Trends for 2022?
January 5th
47 min
Listen on Spotify
Part 1: What are the Top US F&B Trends for 2022?
October 14th
43 min
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Battle of the Plates: Takeout vs. Pantry
October 7th
16 min
Listen on Spotify
The F&B industry's digital transformation with Amy Hilman, Tastewise Customer Success
September 29th
32 min.
Listen on Spotify
Let them eat cake: top 5 cake trends in the US for back to school
September 22nd
35 min
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Fall Trend Roundup: Top 3 consumer needs
September 15th
44 min
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Why personalized nutrition is the future for CPGs | Rachel Yarcony, CEO @ myAir
September 2nd
32 min
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How to use data in food & beverage NPD, marketing, and sales
August 25th
36 min
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What are consumers looking for in plant-based alternatives? | Miriam Aniel, Head of Content @ Tastewise
August 18th
42 min
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How Redefine Meat captures the "New Meat" opportunity | Eshchar Ben-Shitrit, CEO @ Redefine Meat
August 12th
32 min
Listen on Spotify
How startups are seizing the $14B alternative protein opportunity | Aviv Oren, Good Food Institute
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