Organizer: Chicagoland Food & Beverage Network (CFBN)
Location: Illinois Tech's Chicago-Kent College of Law

The Chicagoland Food & Beverage Network recently convened a session to unpack the rapidly evolving and controversial topic of Ultra-Processed Foods (UPFs). Moderated by CFBN Executive Director Alan Reed, the panel of experts addressed the core definitional challenges, emerging regulatory pathways, and the essential role of scientific rigor in shaping the industry's response to consumer scrutiny and policy discussions. The consensus of the event highlighted that the industry must shift its focus from debating the definition of "processed" to prioritizing nutrient density, affordability, and safety. Further, the importance of the food & beverage industry communicating with and educating consumers was clear.

Wendelyn Jones, Executive Director of IAFNS (Advancing Food and Nutrition Science) established the complexity of the debate, emphasizing the lack of a single, universal definition for UPFs. While the NOVA classification is the most commonly cited framework, Jones noted that depending on which system is used, the same food could be labeled as simply processed, highly processed, or ultra-processed. This ambiguity is why both the FDA and USDA are currently collecting public comments, signaling that clarity in processing terminology will take time.

Jones introduced IAFNS's nine research principles designed to bring rigor to the UPF debate, emphasizing the need for consistency, clarity, and evidence over assumption. She stressed the importance of context in nutrition science, noting a key principle: "just because you can see an effect at a high dose doesn't mean you'll see it at a low dose." This scientific approach encourages stakeholders to apply the same scientific discipline to processing as they do to food safety, ensuring that industry strategies are grounded in reliable data.

Panelist Janet Helm underscored this point, cautioning that "painting all processing with the same broad brush oversimplifies a complex food system" and firmly stated that "not all ultra-processed foods are created equal."

Consumer Perception and Transparency

The discussion emphasized the crucial role of consumer perception and communication. Dylan Bailey, Vice President of Nutrition Affairs for Ketchum, shared research highlighting consumer attitudes, specifically noting that a substantial 67% of surveyed consumers indicated that transparency from food producers around UPFs was a "need" rather than a "want." Bailey also highlighted the growing trend of consumers relying on AI-generated summaries from search engines and social media for their nutrition information, making it even more vital for industry to provide clear, trusted, and science-backed data.

Adding to this perspective, Charlotte Allen, CEO of Rebel Success for Leaders, urged companies to view the current environment as an opportunity to change the narrative: " (In the food science

community) We’re notoriously terrible at naming our processes in the food industry. Maybe we need to ask consumers how they’d like us to talk about what we do." Allen explained that this moment should be used to reframe thinking around UPFs.

Focusing on the regulatory horizon, Attorney Eric Greenberg provided a clear warning about the expected patchwork of legislation. Greenberg cautioned that early regulatory activity is highly likely to emerge at the state level or through federal programming—such as school meal guidelines and SNAP eligibility—well before any unified, national definition is finalized. Furthermore, he flagged the rise of voluntary "non-UPF verified" seals, noting that these consumer-facing initiatives, driven by consumer perception, may ultimately influence the market more quickly and profoundly than government regulation. Greenberg ultimately concluded that consumer opinion and voluntary industry standards, rather than top-down legislative action, will be the true drivers of change.

Industry's Moment to Lead

The session concluded with an encouraging call to action. Wendy Davidson, CEO and Board Director representing several CPG brands, captured the sentiment by stating, "In my 30 years of the industry, I don't think there's a better time to be in food. This is our time as an industry to rise to the occasion... and really shape what the future [holds]."

Overall, the panelists agreed that the most productive path forward for the food and beverage industry is to refocus on the foundational elements of nutrition, safety, and trust.

Ultra-processed foods and their definitions are poised to shape the future of the food and beverage industry in the U.S. We at CFBN dedicated a blog to this topic back in February but much has happened since then. We’ve updated the blog to provide general guidance and information on UPFs in anticipation of the panel discussion CFBN is organizing on October 22 at Chicago Kent College of Law. During the event, industry experts will detangle the multifaceted definitions and issues surrounding ultra-processed foods and shed light on this much-discussed topic. We look forward seeing you there! 

What are Ultra-processed foods? 

To start with the basics, what are we talking about when referring to UPFs? 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, safety, 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 levels of protein, fibers and other micronutrients. One of Monteiro’s main critiques is that UPFs 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 are classified as UPFs 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 classified a UPF. 

A 2023 study by the USDA Agricultural Research Services (ARS) demonstrated that a healthy diet can be composed of 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. 

What’s the latest news? 

• Earlier this year, the FDA released an update of the preconditions to use the “healthy” claim on food labeling. 
  
• In July, a federal joint Request for Information (RFI) was issued to collect information and data to help establish a federally recognized uniform definition for ultra-processed foods. The initiative was initiated by the U.S. Departments of Health and Human Services (HHS), Agriculture (USDA), and the FDA. In the announcement, the HHS Secretary stated that ultra-processed foods are “driving our chronic disease epidemic”. Clarification on what constitutes a UPF is seen as a first step addressing this issue. 
  
• In August, the CDC published a report estimating UPF consumption among youth and adults over the course of 2021-2023. It found that 55% (the mean) of the total calories consumed come from UPFs. The main sources of calories from UPFs are sandwiches, sweet bakery products, savory snacks, and sweetened beverages. 
  
• Earlier this month, in California, a new bill mandates the state to define ultra-processed food and eliminate the ‘most harmful’ ones from school meals over the next 10 years. 
  
• Significant developments have also occurred around food dyes. In April, a federal initiative was launched to phase out petroleum-based food dyes.  Since then, several manufacturers have begun reformulating (some of) their products. The FDA is tracking industry progress on their website.  

What’s next? 

Regulatory initiatives will be launched and the public discourse around ultra-processed foods will continue. Given the ongoing societal debate and regulatory initiatives, food and beverage manufacturers should be prepared to adapt to shifting definitions of health as well as and consumer expectations. Join us on October 22 at the CFBN panel discussion where leading experts will offer their perspective on how businesses can continually adapt in this rapidly changing landscape. 

Trends are what make us foodies tick, right? What trends are shaping the food industry today and into the future? We found out at Taste the Trends, CFBN’s annual pinnacle of trend watching and more importantly, trend tasting! With our partners at The Hatchery and Datassential, we look back at a delightful evening that was full of exciting new flavors and valuable connections.

New Trends on the Horizon  

Datassential’s Insights Consultant, Sam Horvath kicked off the Taste of the Trends event by introducing the latest trends, explaining how they take shape and how consumers preferences are evolving. She highlighted the growing love of global flavors, from Korean and Sicilian to Japanese-Peruvian fusions. In terms of flavors, consumers are looking to spice up their food, with flavors like chili crisp as the fastest-growing category over the last 12 months. Another emerging flavor is dragon fruit, appearing more and more in products, even some unexpected ones like Mountain Dew drinks. And who knew the edible glitter pickle or the Indian dessert Ras Malai? 

Trend Tasting 

What makes Taste the Trends unique is that guests don’t just learn about trends, but they taste them! Chefs have used the trend reports as a source of inspiration for the event. Guests had the opportunity to taste Ttebokki Fries, Korean spiced fries prepared by Ingredion’s Chef Connor Thompson.

Of course, beef tallow being omnipresent these days, made an appearance. Chef Peter Kolavo from South Chicago Packing created Jalapeno poppers with grape jam, and bacon fat gingersnap cookies with dragon fruit sanding sugar. Yes, it was as delicious as it sounds! 

Several emerging brands showcased their products, varying from Egglife’s wraps, The 72 Collection chocolate, and Pura Soda. Suya, a Nigerian spiced meat skewer and considered by Datassential as a hot future trend, was served by Shaana Suya. 

Trends in a wider context

Food trends are what drive us as foodies and are a recurring theme during our CFBN events. To understand the broader forces shaping consumer preferences, it’s worth considering Edelman’s Global Trust Barometer. We are currently experiencing a global “Crisis of Grievance”. Geopolitical tensions, economic uncertainty and eroding trust in leaders lead consumers feeling less optimistic about the future.

Datassential emphasized this kind of ‘doomerism’, concluding it makes consumers want to give in to indulgences and treats. The trend of Whimsical Concepts taps into this trend, offering consumers bright colors and a sense of playfulness, taking all kinds of forms, such as extravagant brunches or over-the-top dishes like a trash pie. 

What’s Next? 

We definitely got a taste of the future during Taste the Trends and are ready to continue with our fall events. Join us for cocktails and discussions: 

• How Finance Fuels Innovation & Growth, October 15 at Wells Fargo, 
  
• Ultra-Processed Foods: Definitions, Implications, and Regulations, October 22 at Kent College of Law 
  

We look forward seeing you there! 

The wait is over — Taste the Trends: Culinary Collaborations kick off tonight at The Hatchery Chicago! Join the Chicagoland food and beverage community for an evening of trend-inspired bites, bold flavors, and connections with the innovators shaping the future of food! 

Before you arrive, take a look at what's on the menu! 

Tonight's Culinary Lineup

South Chicago Packing — Peter Kolavo 

Fried Chicken with Tamarind Hot Honey BBQ Sauce • Jalapeno Poppers with Grape Jam • Bacon Fat Gingersnap Cookies with Dragon Fruit Sugar — all fried to perfection in beef tallow. 

Univar Solutions — Chefs Dylan Morton & Jake Frash 

Caramel Apple Witch's Cold Brew — a caramel cold brew topped with apple-spice protein cold foam (colored in green!) for a seasonal twist. 

Ingredion — Chef Connor Thompson

Tteokbokki Fries — Korean-inspired, crispy, and perfectly sauced. 

Chef Maurice "Blāque" Shelton, Black Rose Pastries / Steel City Bakery 

Netflix's Sugar Rush winner brings his signature creativity — stay tuned for his surprise showcase! 

 Egg Rolls Etc — Chef Javon Nicholas 

Gert's Collard Greens & Smoked Turkey Egg Rolls •  Plant-Based Spicy Jerk Cabbage Egg Rolls • Mild Buffalo Chicken Egg Rolls 

 Egglife Foods 

Power Pasta — a clean, protein-packed twist on a comfort classic, cooked live following the Datassential trends session. 

Smoodi 

Fresh smoothies blended on-site with their innovative smart blender. 

Farmer's Fridge x California Pizza Kitchen 

Try the first-ever CPK BBQ Chicken Chopped Salad collaboration — plus other fresh, chef-crafted jars. 

Simple Mills 

Better-for-you crackers and muffins that prove clean eating can be delicious 

The 72 Collection 

Rich, dark chocolate crafted for pure indulgence. 

Royce + Reign 

Cocktail Cookies inspired by the Espresso Martini and Old Fashioned — an edible twist on your favorite drinks. 

Stefi's 

Debuting for the first time tonight! — Grain-free, Seed-Oil-Free Chicken Nuggets made with real ingredients and bold flavor. 

Nimba

Kala sliders with house slaw • Jollof Bowls full of West African spice and flair. 

Graize Limited 

Stini Tots — caramelized corn puffs with irresistible crunch. 

Shaana Suya Chicago 

Authentic Suya Beef Skewers grilled to perfection. 

Pura Soda 

Clean, crisp refreshment in Cranberry, Pomegranate, Orange, and Cucumber-Lime flavors. 

Sorridi Therapeutics 

NeuroFiber Bars — smart snacking powered by science 

Indian as Apple Pie 

Tamarind Chutney on pita chips — sweet, tangy, and unforgettable. 

CHOMPS 

High-protein, clean-ingredient jerky snacks — made for flavor lovers on the go. 

It Happens Tonight!

Don't miss your chance to taste what's next in the food and beverage industry — and connect with the innovators leading the way. Doors open at 5:00 PM at The Hatchery Chicago. 

Against the scenic backdrop of Lake Michigan at the Nixon Peabody offices, CFBN hosted its annual crisis management event. This year’s crisis focused on the complex theme of food safety. The session brought together a panel of leading experts to simulate a real-time crisis and share strategies for “navigating the storm”.

Here are some key take-aways from our expert panel:

• Prevention is key! Maintain a culture that values and consistently practices food safety on an ongoing basis. 
  
• Maintain a crisis manual. That is proactively created to ensure that your company is prepared when a crisis occurs. 
  
• Organize a cross-functional team with clear roles and responsibilities so that each individual knows their role when an issue occurs. 
  
• Be transparent and truthful in external communication. 
  
• Recognize and reward good behavior on an ongoing basis to set an example and reinforce a positive culture that prioritizes food safety.

Crisis Preparedness 

The expertise on the team resembled an all-star cross-functional management team. The panel simulated a crisis to demonstrate the roles of this cross-functional team during a food safety incident. Even before a crisis occurs, organizations must be equipped with a documented crisis management plan. Panelists emphasized the importance of conducting regular training exercises using mock scenarios. Chris Schlag, Counsel at Nixon Peabody noted the critical need to identify key stakeholders, such as customers and suppliers, and to establish communication protocols in advance.  

Immediate Crisis Response 

When a food safety incident emerges, panelists agreed the first priority is to locate the source, gather accurate data, and assess the scope of the issue. Sabahnur Demirci, VP Expert Partners Mérieux NutriSciences emphasized the importance of escalating the matter up in the organization quickly and gaining buy-in from management. 

From an insurance standpoint, Marty Detmer, Crisis Management, Product Recall & Contamination at AON advised involving internal risk managers and insurance brokers early, as various insurance lines might be involved – recall, casualty, etc. 

Matt de Nesnera, VP U.S. Crisis & Risk at Edelman underlined the importance of transparent communication. Rebuilding a damaged reputation takes time and involves transparency, but begins with clear and consistent communication during a crisis. Peter Begg, Chief Quality and Food Safety Officer at Lyons Magnus shared from experience that customers appreciate rapid and transparent communication and data sharing. Chris Schlag added that recovery is not just about regulatory compliance. Customer issues, supplier issues will emerge from it. In essence, our panel of experts all agreed that recovering from a recall is a long-term commitment.

Long-Term Strategies 

Matt de Nesnera stressed that before communicating recovery externally, companies must first resolve the underlying operational issues: “You can’t communicate your way out of an operational issue”, he noted.

While establishing a Food Safety Advisory Council can be beneficial, real change and impact must come from within the company. Ensuring the person responsible for food safety reports directly to a C-suite executive sends a powerful message. Brian Schaneberg, Executive Director at Illinois Tech Institute for Food Safety and Health strongly advocated for restoring the presence of scientific knowledge of food safety in the board room. Over time, this knowledge has diminished at the executive level, weakening the foundation across industry for a robust food safety culture. He also stressed the importance for food safety professionals to think outside the box and try not to be the ‘no-people’ in the room: suggesting opportunities builds credibility, and ensures that food safety is incorporated into key strategic conversations across the company. 

In his closing remarks, Peter Begg reminded us: even the best-run companies will face recalls. It’s part of working with people, he reminded the audience. A recall doesn’t mean the end of a brand – there are numerous examples of brands successfully navigating their way back into acceptance and growth over time. 

With that important reminder, conversations continued during the networking part of the event. 

On Thursday morning, leaders from across the food and flavor industries gathered for the CFBN Innovation Breakfast panel discussion on Innovative Leadership. Hosted by Jake Taylor, VP of Innovation & Transformation at Bluedog (also our partner and sponsor for this series). A wide range of flavors were covered as part of the conversation with our “C-Level” panel, which spanned from changing consumer preferences, to supply chain and operational complexity, to the challenges of building corporate culture and a high functioning organization into the future. 

A few of the key insights: 

Leadership challenges 

Barbara O’Brien, President & CEO of Dairy Management Inc. and the Innovation Center for U.S. Dairy highlighted geopolitical and geo-economic uncertainty as daily challenges for leaders in food and beverage. For the dairy industry specifically, the most pressing issues include water scarcity, extreme weather, and labor shortages.  

Michael Natale, president of Edlong (a flavor house from cow to wow), emphasized the risk of reformulation without a basis in good science, pointing to trends of replacing synthetic dyes as an example. Brian Fox, CEO-President of Miniat Holdings echoed this concern, warning that in today’s digital landscape, “a rumor makes its way around the world even before the facts gets out of bed”. Fox urged leaders to remain aware of their echo chambers and stay attuned with broader industry and consumer signals. 

Listening with intent is crucial to Anupy Singla, Founder of Indian as Apple Pie. Her mission is to make “Indian flavors that blow consumers away” for grocery stores. Having a background in journalism, she’s all about asking the right questions and listening to what people say. While it’s hard to convince folks to make changes to their menus and diets, she approaches customer feedback with openness. Her guiding question: “How do I convince people to try this amazing food?”  

Lasting trends 

A wide range of flavors was featured on the panel discussion; beef tallow, flavors derived from dairy and Indian tamarind chutney all made an appearance. The insights our experts brought to table were equally exciting and inspiring. 

Jake Taylor asked the panel how they determine a trend will last. Michael Natale pointed to the amount and speed of trends, mentioning the unexpected examples like pickle -flavored Diet Coke and the rise of “dirty sodas”. He noted that large brand reformulation is happening at an unprecedented scale and pace, making this both a challenging and exciting time to work in the food space.  

Brian Fox shared a story illustrating how successful trends and ideas can come from anywhere. Someone at his company took liquefied wagyu beef tallow and packaged it in a spray bottle – an idea that gained significant traction after being used by a social media BBQ influencer. It served as a reminder that even small ideas can become major product innovations. 

Barbara O’Brien advised balancing short-term signals with long-term strategic insight. Beyond consumer behavior, she recommended monitoring what’s happening with longer term macro trends and science, including monitoring patents across sectors to anticipate future shifts and breakthrough innovations.

Singla spoke about the tension between recognizing a trend and acting on it. She acknowledged that while sustainable packaging is a rising concern, adopting it too early could increase the price of her products drastically and make her product too expensive. Her solution: maintain transparency with customers about these choices to build credibility and trust.

Next generation leaders  

When asked what they look for in the next generation of leaders, each panelist offered their own perspective:  what 

• Michale Natale: Engagement, have the attitude to learn and take on next level responsibilities, 
  
• Barbara O’Brien: Purpose-Driven Mindset. A  strong sense of purpose, much like the commitment of farmers who wake up every day to feed the world, 
  
• Anupy Singla: Curiosity, openness to learning, and a strong sense of team loyalty.  
  
• Brian Fox: Leaders should be “humble, hungry and smart”. 
  

After the panel discussion concluded, the audience continued to exchange views and network, energized by the insights shared. To keep energy after this early start, guests could bring home Indian as Apple Pie Tamarind Chutney, a fiber bar from NeuroFiber, as well as a fruit smoothie from Smoodi. 

Food safety is a constantly evolving challenge. For professionals in the industry, the challenge of foodborne illness may be familiar, but for the wider public, the numbers may spark surprise. According to CDC reports, each year 48 million people get sick from foodborne illness, 128,000 are hospitalized, and 3,000 people die. 

The top challenges CDC perceives for America’s food safety are:

• Globalized supply chains: a single contaminated food item can cause illness in different parts of the country or the world, 
  
• Antimicrobial resistance, 
  
• Unexpected contamination sources: for example, flour and onions. 
  

In 2024 alone, the USDA’s FSIS conducted 7.7 million food safety and defense procedures across 7,100 establishments. Meanwhile, the FDA reported nearly 1,500 food and cosmetics recalls by mid-2025, compared to a total number of recalls in 2024 of 1,908. Despite these efforts, the risk – and the perception of risk – remains. 

Food Safety beyond Compliance 

Besides the obvious importance of delivering a safe product and protecting consumers’ health, food safety also matters for broader business reasons: 

• Brand protection: a single outbreak can undo decades of brand trust, 
  
• Reputation management: negative headlines live online indefinitely, 
  
• Consumer confidence: according to the IFIC Food & Health Survey, only 11% of Americans feel “very confident” in the safety of food supply. A majority (59%) believe profit is prioritized over safety. 
  

These numbers signal that regulation and inspection alone are not enough. Food and beverage manufacturers must foster a corporate culture of food safety that resonates at every level of the organization. 

What does Food Safety Culture mean? 

Food safety culture goes beyond implementing protocols, procedures and compliance. It reflects the shared values, beliefs and behaviors that place safety at the core of everyday decisions. 

As Lone Jesperson, Principal at Cultivate SA (a well-known food safety culture consultancy), emphasizes, every function has a role to play:

• Purchasing: selecting suppliers with strong food safety cultures, 
  
• Finance: where food safety risks are placed on par with financial risks, 
  
• Production: ensuring supply resources such that all leaders are trained and certified on HACCP principles. 
  

Crucially, senior leadership must set the tone. Without clear commitment from the top culture will remain an aspiration rather than a reality. 

Lessons from Industry Leaders 

Real-world examples demonstrate how leadership commitment can shift culture. Kwik Trip and Birchwood, two food manufacturers that experienced incidents, turned these events into instigators for food safety improvements and a culture change, with direct involvement from the C-suite. 

Some examples from initiatives from these case studies, reported by ms. Jesperson: 

• appointing an executive responsible for food safety and quality assurance, 
  
• delivering regular communications form the c-suite about food safety, making sure these messages land with all employees in the organization, 
  
• expanding the training program to include food safety and quality assurance, making it part of the leadership development program. 
  

These are just some of the measures that Kwik Trip and Birchwood implemented over time to realize a cultural shift towards food safety culture at their companies. It is a process that takes time which starts with creating urgency at the top. Both companies concluded that creating a food safety culture helped them “prevent food safety risks that would otherwise have hurt their business growth and continuity”. 

Continue the Conversation 

This article only scratches the surface – there is much more to explore and expertise to share. Join us for a panel discussion with industry experts who have boots on the ground in fostering a food safety culture across food and beverage manufacturers. Learn from their real-world experiences and best practices. 

Navigating today’s turbulent environment is more complex than ever for food and beverage companies. Of course, leadership challenges like price pressure, labor management, brand protection and product safety are always part of the equation. However, new dynamics are reshaping the landscape. As discussed frequently during CFBN events, today’s climate presents both challenges and opportunities for executive leadership including uncertainty, trust and resilience.  

Managing Uncertainty

At a recent CFBN Supply Chain event, industry experts agreed that modern business leaders must be prepared for a wide array of disruptions. Whether it’s shifting tariffs, regulatory changes, geopolitical instability, or a public health crisis, unpredictability is the norm. Added to this are the rapid technological advancements – like AI’s growing role in manufacturing and the fast-paced impact of social media where a single viral moment can make or break a product. Together, these factors create a high-stakes environment and an increasingly complex ‘battleground’ for food and beverage leaders. 

Managing the Trust Gap  

At CFBN’s recent Rooftop Networking & Trend Update, Alison Borgmeyer, Chair of Edelman’s Food & Beverage department, highlighted findings from the latest Edelman Trust Barometer, introducing a global ‘Crisis of Grievance’. Geopolitical tensions and economic uncertainty affect us all and are eroding public trust in institutions, including business leadership. Edelman reported a five point drop in employer trust in the U.S. over one year, as well as an increasing fear that leaders lie to the public. While there is a sharper decline in government and media, business leaders are not exempt from this negative trend.

Further emphasizing this divide, PwC reported a widening ‘trust gap’ between executives and employees: “86% of business executives think employee trust is high, compared to 67% of employees who say they highly trust their employer. This employee trust gap of 18 points is higher than in the past.”

Building Resilience for the Future 

How can executives move forward? One way to move forward is to build resilience in their supply chain – leaders should have their “wargame” plans ready for all kinds of crises. 

Looking at dairy industry leaders and their 2025 expectations, they regard resilience and agility as key factors to “maintaining operational effectiveness in a shifting macroeconomic and regulatory environment”. Ranking cost, talent and volume growth as their top 3 priorities for this year, dairy business’ activities include investing in the growing consumer momentum toward high-nutrition products and embracing technologies like AI-driven maintenance tools to reduce equipment downtime and ultimately reduce costs. 

From a leadership standpoint, resilience also means addressing the trust gap head-on. PwC advises a holistic approach – looking beyond metrics like employee satisfaction and retention rates to build a culture of transparency and respect. This starts at the top: consistently telling and showing employees they are trusted and fostering a space where team members trust each other.

Drawing on Edelman’s insights, leaders should also engage with stakeholder concerns and align business strategies with shared values. Food and beverage companies are uniquely positioned to address grievances and act on societal issues. They’re encouraged to understand the resentment of stakeholders, act when needed in case of certain ingredients or a supply chain matter and try to meet the expectations. Form broader coalitions to communicate results and rebuild trust. With their “license to act” food and beverage companies can be a powerful tool for rebuilding optimism. 

Continue the Conversation 

The path forward for food and beverage leaders is undeniably complex, but also full of potential. Join us during the Innovation Breakfast: The View from C-Level: “Innovative Leadership”, where an impressive C-suite panel will discuss real world challenges and opportunities. 

Recent data from the CDC confirms what many in the food and beverage industry already know: ultra-processed foods are dominant part of the American diet. From 2021 to 2023, the National Health and Nutrition Examination Survey found that 55% of calories consumed from ultra-processed sources. The rates are highest among children, with 65% of calories in ages 6 to 11 coming from these foods. 

Top contributors include sandwiches, baked goods, savory snacks, pizza, and sweetened beverages. While consumption has declined slightly over the past decade, the CDC warns these foods—high in salt, sugar, and unhealthy fats—remain strongly linked to chronic diseases and mortality. 

The growing scrutiny is sparking regulatory discussions. Federal agencies, including the USDA and HHS, are exploring a standardized definition of ultra-processed foods should be viewed as harmful. The outcome will shape labeling requirements, product innovation, and consumer expectations. 

CFBN is convening industry leaders to address these questions in our upcoming forum: 

Ultra-Processed Foods: Definitions, Implications, and Regulations

October 22, 2025 | 5:00 PM - 8:00 PM | Kent College of Law 

The timely event will explore definitions, regulatory frameworks, and strategies for navigating consumer concerns and business implications. 

Register now to be part of the conversation. 

Read the full CDC findings here

Reference from Food Business News

Chicago is in full celebration mode. Fireworks light up the evening sky twice a week, and music and food festivals are in full swing. We’ve officially entered the dog days of summer – those sizzling, humid weeks of July and August. The term dates back to ancient Greece, inspired by the rising of Sirius, the Dog Star. The Farmer’s Almanac dives deeper into this history. 

But while humans seek out festivals, patios and cool drinks, how do our furry friends enjoy this season?  Chicago is home to an estimated 610,000 dogs – though exact numbers are hard to pin down – and the city offers plenty of ways to make their summers just as exciting as ours. 

The Chicago City Clerk’s office published a Dog Guide featuring dog-friendly patios. Rain or shine, food-loving pups can dine alongside their humans at spots like The Perch, Farm Bar or Barrio, where special dog menus offer entrees and desserts for an elevated dining experience. PB&J Downtown hosts weekly Doggie Date Nights – where dogs eat for free!  

If you  are looking for summer breezes, Montrose Beach has a designated dog friendly area where pets can cool off in Lake Michigan. Among the Chicago Park District parks, there are several off-leash parks in the city where dogs can play free. 

And for those without a dog, but longing for a little puppy love, Puppy Yoga is the perfect solution. Several studios across the city offer yoga classes with pups wandering the room. 

Websites like BringFido.com list fun, dog-friendly events across the city. A local favorite is K9 University, which offers seasonal dog-friendly activities as well as day play for pups to socialize, exercise, and make new friends. It’s a perfect spot to keep your furry companion happy, active, and engaged all summer long. Beyond structured events, Chicago offers plenty of simply joys for dogs and their humans. 

Stroll the scenic Chicago Riverwalk, explore Lincoln Park’s trails, or visit neighborhood farmers markets where leashed pups are welcome to wander among the vendors. For a free afternoon adventure, take your dog on a walking tour of the city’s murals and public art —it’s a great way to enjoy Chicago’s neighborhoods while your pup gets a change of scenery. 

As the season winds down, Chicago’s dog days are a reminder to savor every sunny moment. From lakeside splashes and patio dinners to playful afternoons at K9 University, these shared experiences create lasting memories with our four-legged friends. They make the dog days just as special for our pups as they are for us, and they’re the perfect way to savor the summer before the crisp air of fall signals its end.