The Food Institute Podcast

The Food Institute Podcast

The Food Institute Podcast leverages the Food Institute's 90-plus-year history to provide actionable information and insight to food industry professionals.

  1. Food for Thought Leadership: Why Maple Sugar Is Becoming the Next Big Ingredient Trend

    MAY 11

    Food for Thought Leadership: Why Maple Sugar Is Becoming the Next Big Ingredient Trend

    At SIAL Canada 2026 in Montreal, Food Institute VP of Content and Insights Chris Campbell sat down with Mathieu Brisson, Global Sales Lead at Prestige Maple, to discuss how the company is transforming maple products for a rapidly evolving global food and beverage market. From maple mocktails and maple wine to the growing demand for natural sweeteners, Brisson explains how Prestige Maple is expanding beyond traditional syrup products while exporting to more than 60 countries worldwide. The conversation also explores shifting consumer preferences, the rise of better-for-you ingredients, and how multinational brands are embracing maple sugar innovation. Brisson also shares insights on global trade, supply chain agility, and the importance of building strong international relationships in uncertain markets. Plus, he offers practical advice for food brands looking to expand internationally, including why getting on the ground in local markets remains essential for success. Recorded live at SIAL Canada 2026. More about Mathieu Brisson: Mathieu Brisson is a global sales and market development leader in the food and beverage industry. At Prestige Maple Products — one of Canada's largest maple producers and manufacturers, exporting to more than 60 countries — he is responsible for market development across the United States, Europe, Asia, and the Middle East. With deep CPG and FMCG expertise, he has built a career advancing brands internationally and cultivating strategic partnerships with leading retailers, distributors, and foodservice operators. He's a regular voice at international food trade events. More about Prestige Maple Products: Founded in 1995 and based in Québec's Bas-Saint-Laurent region, Prestige Maple Products is a family-owned company and one of the world's top maple processor-exporters, serving more than 60 countries. In 2024, Prestige joined the CDL Corporate Group — the global leader in maple production equipment — creating the world's first fully integrated maple company, from the maple tree to the final consumer. With a portfolio spanning maple syrup, sugar, butter, beverages, and wines, Prestige combines deep craft heritage with industrial scale and continuous innovation. Learn more here: https://prestigemapleproducts.com/en/home/

    18 min
  2. Food for Thought Leadership: What 80 Million Yuka Users Know About Your Ingredients

    APR 28

    Food for Thought Leadership: What 80 Million Yuka Users Know About Your Ingredients

    This episode of Food for Thought Leadership features Julie Chapon, CEO and co-founder of Yuka, the fast-growing app that helps consumers better understand the health impact of food and cosmetic products. Chapon shares the origin story of Yuka, which began as a personal mission to decode confusing food labels and has since expanded into a global platform with over 80 million users. The conversation explores how the app works, its commitment to independence from advertising and manufacturers, and its dual mission: empowering consumers to make healthier choices while pushing brands toward product reformulation. The discussion also dives into Yuka’s research on the U.S. food system, highlighting how lower-cost processed foods often contain significantly more additives, sugar, and salt—raising concerns about the link between income and access to healthier options. Chapon explains how consumer distrust, misleading packaging claims, and the “health halo” effect contribute to confusion at the shelf. The episode closes with a look at Yuka’s advocacy tools, including its “call-out” feature, and how collective consumer pressure is already driving meaningful change in product formulations across markets. More about Julie Chapon: Julie Chapon is co-founder of Yuka, an independent mobile app that helps 80 million consumers worldwide evaluate the health impact of food and cosmetic products. A specialist in making complex nutrition science accessible to the public, she is best-selling co-author of The Guide to Healthy Eating, translated into three languages, and writes for the Yuka Blog, which reaches over 3 million readers monthly. In recognition of her work, Chapon was decorated as Knight of France’s National Order of Merit by the President of France. Her insights have been featured in The New York Times, The Wall Street Journal, Forbes, and Elle, with television appearances on NBC, Bloomberg, CBS, and Fox News. About Yuka Founded in 2017, Yuka is an entirely independent impact project. The app lets users scan the barcodes of food and cosmetic products to assess their health impact, with the aim of bringing more transparency to product composition and empowering consumers to make better choices for their health. Today, the app has over 80 million users worldwide, including 25 million in the United States. https://yuka.io/en/ Harvard x Yuka Report: https://yuka.io/en/report-food-price-composition-us/ Additives Report: https://yuka.io/en/problem-food-additives-us/

    19 min
  3. Food for Thought Leadership: The Restaurant Labor Crunch - Signals Operators Can’t Afford to Ignore

    APR 14

    Food for Thought Leadership: The Restaurant Labor Crunch - Signals Operators Can’t Afford to Ignore

    In this episode of Food for Thought Leadership, Food Institute Chief Content Officer Kelly Beaton steps in as guest host to interview Fransmart CEO Dan Rowe on the evolving restaurant labor market. Rowe challenges operators to view labor not as a cost to minimize but as a strategic investment, noting that the most successful brands are those that “staff for the sales they want” and prioritize retention, engagement, and culture amid ongoing workforce constraints. The discussion also touches on how to attract and retain Gen Z workers through flexibility, transparency, and clear growth paths, alongside practical insights on AI adoption in restaurants. Rowe emphasizes that operational uses of AI—like improving efficiency and accuracy—offer the greatest value, while expressing optimism that strong, well-run brands will continue to thrive despite broader industry challenges. More about Dan Rowe: Dan Rowe is the CEO of Fransmart, a leader in franchise development. He’s focused on growing emerging concepts into major franchise brands. Under Rowe’s leadership, Fransmart developed a portfolio of franchise brands including Five Guys Burgers & Fries, QDOBA Mexican Grill, and more. Rowe is Co-Managing Partner at The Kitchen Fund and FranInvest, which have invested in Sweetgreen, Cava, and Inday to name just a few. He’s an active Board Member of YPO and the National Restaurant Association. Connect on LinkedIn: https://www.linkedin.com/in/danrowe3/ Learn more: https://fransmart.com/

    15 min

Ratings & Reviews

4.4
out of 5
7 Ratings

About

The Food Institute Podcast leverages the Food Institute's 90-plus-year history to provide actionable information and insight to food industry professionals.

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