This episode is brought to you by Envita Solutions.

As food and beverage processors look for ways to enhance their sustainability efforts, more of them are turning toward their production waste streams to find hidden value. Scott Cole, senior director, Strategic Growth for Food & Beverage, for Envita Solutions, discusses some of the initiatives and innovations processors can look into that can help them both save on costs and also protect the environment around them.

Learn more about Envita Solutions.

Americans continue to be attracted to trying new cuisines and ethnic foods, and Indian foods are growing in popularity, according to Kiernan Laughlin, general manager for frozen Indian foods processor Deep Indian Kitchen.

In this episode, Laughlin talks about the key to winning over new consumers when it comes to Indian foods and how Deep Indian Kitchen is dedicated to authenticity in its products while innovating in the competitive, retail frozen foods category.

At the upcoming Equipment, Automation and Technology Show (EATS) for Food & Beverage slated for Oct. 28-30 in Chicago, attendees will see over 300 exhibitors across eight sectors along with three live production lines and demos from Jeff Mauro and Rick Bayless. Not to be overlooked are the education sessions designed around the challenges food processors care about most, from food safety to sustainability and automation.

In this bonus episode, Sarah Hatcher, Group Show Director for EATS, shares details on 4 educational topics that will be covered at the show. Learn more about EATS here.

While attending Pack Expo Las Vegas earlier this week, I was able to sit down for a few minutes with Xinnan Li and Jim Owen, both senior analysts with Rabobank’s RaboResearch Food and Agribusiness team. In this episode, the experts discussed the impact of tariffs on plastics and paperboard in the packaging supply world, as well as the market conditions leading to higher costs both now and in the future.

For any industry trade show, it's important to prepare and plan your visit so you get the most out of your time at the event and leave feeling inspired. In this special bonus episode, you'll hear five quick tips for navigating the upcoming Equipment, Automation and Technology (EATS) show for Food & Beverage in Chicago, slated for Oct. 28-30. Sarah Hatcher, Group Show Director for EATS breaks down some must-see aspects of the show, from live demos to innovative solutions spanning 200+ product categories. Plan your visit and learn more about EATS here.

Pumpkin spice lovers, rejoice! Shannon O’Shields, vice president of marketing for Rubix Foods, explains that even though pumpkin has become ubiquitous, it is not cancelled — and in fact, it has established itself among consumers as an anchor flavor for the fall season.

Nevertheless, when considering seasonal food and beverage items, processors would be wise to expand beyond pumpkin and investigate some of the faster-rising flavors. In addition, O’Shields shares two of the macro trends Rubix Foods is watching in product development as the calendar prepares to turn to 2026.

For the Food & Beverage processing industry, equipment and operations make up a huge part of overall production costs. One line going down for an hour can add up fast, and when you layer in labor challenges, energy use and long sanitation cycles, efficiency becomes critical to your bottom line. The Equipment, Automation and Technology (EATS) show for Food & Beverage can help attendees tackle these challenges and learn about the latest industry tools.

Automation continues to make inroads into the beef industry as technology improves. Dr. Phil Bass, associate professor of meat science in the Department of Animal, Veterinary and Food Sciences at University of Idaho, explains that plenty of opportunities remain. Indeed, smaller meat and poultry species have been able to take advantage of technological advancements at a faster pace, but the ingenuity of engineers and technicians has the beef industry catching up.

Meanwhile, although the price of beef continues to rise, Bass says, consumers keep buying beef — but the U.S. cattle herd remains constrained, meaning times could remain tough for meatpackers and new meatpacking plants until the cattle supply expands again.

Enterprising food and beverage processors in North America know that global growth, particularly into emerging markets clamoring for new products and American tastes, can lead to extremely lucrative business.

Leena Al-Kathiri, senior business development specialist for Salalah Free Zone in Oman, says consumers in the Middle East and Africa continue to seek more innovative, convenient food and beverage products as income and urbanization rise. And Asyad Group and Salalah Free Zone can help U.S. companies tap into those markets in a structured, supportive way, with a foundation for business already set and ready to roll.

With 2025 more than halfway over, and 2026 looming large on the horizon, Sally Lyons Wyatt, global executive vice president and chief advisor in consumer goods and foodservice insights for Circana, joins the Food For Thought podcast to offer an update on the trends driving consumer choice as summer turns to fall.

Where do healthy food choices fit in? How are the prices of food and beverage products changing the ways consumers are shopping today? What impacts have e-commerce had on the marketplace? And what should processors prepare for in the New Year, once the calendar changes to 2026?