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 Nutrition, Mondelez, and Kerry Group, Glanbia and Ornua.  

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.