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Consumer Foods to Go
26 minutes | Jun 10, 2021
Eco-Score: A, B, C, Easy as 1, 2, 3... Or Is It?
One-and-half years ago we released a Consumer Foods-to-Go podcast called Nutri-Score: A, B, C, Easy as 1, 2, 3... Or Is It? about a front-of-pack nutrition label. Now, some European retailers are trialing another front-of-pack label called Eco-Score that focuses on the sustainability of a product. It works in the same way as Nutri-Score: A for top of the bill, E for bottom of the pack. We believe some form of sustainability labeling will become the norm in the next few years, so Cyrille Filott and Maria Castroviejo explore the Eco-Score label in this podcast. Loads of nuggets in this episode for anyone in the food & agribusiness value chain!
32 minutes | Apr 29, 2021
Working From Home After the Pandemic and the Impact on Food
Working from home or, better still, working from anywhere will not go away for office workers post-pandemic. Many companies have already announced that a hybrid way of working, with a split between work in the office and work at home or another place, will be normal. As a result, office workers will change where they buy lunch, whether it's in offices or at a place near home. In this episode, Cyrille Filott and Maria Castroviejo explore the topic of working from home and the impact this will have on the food sector. They will try to quantify the number of days people will not go to the office and discuss strategies food companies might want to embark on to cater to workers in this new setup.
31 minutes | Apr 8, 2021
What Can Restaurants Do With the Rise of Delivery?
Food delivery has taken a firm piece of the foodservice pie during the pandemic. When some sort of normality returns, a bit of those revenues might slip away. However, we expect delivery to remain very important in foodservice. This begs the question: what should restaurants do in an environment where one in ten, or perhaps even one in five orders are going to be picked up by a rider? In this episode, Consumer Foods-to-Go host Cyrille Filott tries to find answers to this question and many others with fellow Rabobank analysts Maria Castroviejo, Amit Sharma, and Marjolein Hanssen.
30 minutes | Mar 25, 2021
Consumer Foods-to-Go: What’s on the Menu?
The foodservice sector has obviously been hit by the pandemic, but it is time for the sector to look ahead. A lot of positive momentum is building across the globe, so it's time for Consumer Foods-to-Go host Cyrille Filott to quiz his colleagues Maria Castroviejo, Michelle Huang, and Amit Sharma about the foodservice sector. A quick reflection on 2020 is in order, but most of the time is spent on 2021. Key trends will be discussed, including blurring, foodservice brands hitting retail, and the asymmetric recovery. So… what is on the menu?
32 minutes | Mar 11, 2021
What Has and Hasn’t Changed in Food – Rabobank's Clients' Views
Every year Nick Fereday sends out a survey asking a couple of simple questions to the readership of Talking Points. This year the questions were: “What has changed in food?” and “What has not changed in food?” The answers this year were much more diverse than in previous years, showing that much is still unknown. During the podcast, Nick shares with hosts Maria Castroviejo and Cyrille Filott some of the most thought-provoking answers that may perhaps plant some ideas with the Consumer Foods-to-Go audience.
34 minutes | Feb 25, 2021
Plant-Based Foods – A Banker’s View
Plant-based foods are top-of-mind for consumers and food companies alike. The market for plant-based products is not steady by any means — a lot of change and growth is ahead of us. In this episode of Consumer Foods-to-Go, Maria Castroviejo and Cyrille Filott interview Lindsay McCorkle, lead banking officer for plant-based protein at Rabobank, on these changes. She will talk about many trends, including new technologies and declining prices. In the second part of the conversation, Lindsay will discuss funding trends, including equity and debt, as the money coming into the sector will, at least partly, determine the future success of plant-based foods. Lindsay will talk about this fundraising and how plant-based companies are being valued.
30 minutes | Feb 4, 2021
How E-Commerce Is Changing Fresh Food Shopping in China
During the pandemic, online purchases of fresh food really took off in China. While there are some similarities with how US and European consumers buy fresh food online, we notice some distinct differences. First and foremost, Michelle Huang, analyst at Rabobank, expects 30% of all fresh food will be bought online. This is at least partly to do with the fact that food retail in China is not as developed as other markets. Secondly, some very interesting new models are appearing, including community buying. Sufficient reason for Maria Castroviejo and Cyrille Filott to interview Michelle on the prospects.
28 minutes | Jan 21, 2021
Direct to Consumer – Are You Doing It All Wrong?
One of the key developments on the back of the current Covid-19 pandemic is the accelerated adoption of e-commerce. One part of e-commerce that has grown is direct-to-consumer e-commerce, in which food and beverage producers ship directly to the consumer. Direct-to-consumer means that large platforms, aggregators of products, and retailers are being bypassed. However, many questions have been raised about the viability and the economics of direct-to-consumer. In this episode, Maria Castroviejo and Cyrille Filott question Rabobank analyst Bourcard Nesin about the value of direct-to-consumer e-commerce. Hint: it is not about money!
38 minutes | Dec 10, 2020
Commodities in 2021… and the Impact on Food Companies
In this episode, Maria Castroviejo and Cyrille Filott discuss our 2021 global commodity outlook and the impact potential price changes (spoiler alert: they’re going up!) will have on the food sector. And we’re joined by a special guest this time: Stefan Vogel, Global Strategist – Grains & Oilseeds at RaboResearch.
45 minutes | Nov 30, 2020
Can Bars and Restaurants Recover by 2022? (featuring the Liquid Assets podcast)
This week we partnered with our sister podcast, Liquid Assets, to discuss how bars, restaurants, and manufacturers have survived Covid-19 thus far and how quickly they can recover (fingers crossed) once the pandemic is over. Listeners of Consumer Foods to Go will love the work done by the team at Liquid Assets. If you are interested in the latest trends in the beverage industry, you can subscribe to the show on your favorite podcast app.
23 minutes | Nov 4, 2020
The Economics of Food Delivery
During the current pandemic, ordering food for consumption at home has taken off beyond anyone’s wildest dreams. However, the delivery platforms through which consumers order food (still) do not make money. In this episode of Consumer Foods-to-Go, Maria Castroviejo and Cyrille Filott question Marjolein Hanssen on how the economics of these platforms work and what she expects platforms to do in the next few years in terms of scale, IT, and data monetization.
29 minutes | Oct 14, 2020
Plastic Fantastic Revisited – Has the View Toward Plastic Changed?
In early 2019, we recorded a podcast on the role of plastic packaging in food with supply chains strategist Susan Hansen. Since then, the world has changed because of Covid-19, and, as Susan says in the podcast, it has been a very interesting time for plastics. The use of plastics in retail has increased, and consumers' attitudes toward plastic have changed due to fears of contamination. In this episode of Consumer Foods-to-Go, Maria Castroviejo and Cyrille Filott discuss with Susan the impact of Covid-19 on the use of plastic and if the future role of plastic packaging in food has changed.
25 minutes | Sep 23, 2020
Ghost Kitchens in India and Southeast Asia Explained
In the last few years, a lot of money has flowed into ghost kitchens across the globe. Interestingly, India and Southeast Asia have been leading the charge, with, for example, the number of ghost kitchens in India growing from 200 to 1,500 in 2019. In this episode, Cyrille Filott and Maria Castroviejo quiz Rabobank’s Umesh Madhavan on the growth of ghost kitchens. They talk about the flexibility of the model and how companies operate to find growth quickly. However, margins could be under pressure for the foodservice industry as a whole, and companies that have huge scale may be the winners.
29 minutes | Sep 9, 2020
Consumer Foods to Go: Unpacking the European Green Deal
In May, the European Green Deal’s ‘Farm to Fork Strategy’ was announced. Among other things, the deal in general strives for a climate-neutral Europe by 2050. The farm-to-fork part is much more specific, spelling out the use of antibiotics and nutrients in farming, along with nutrition on the consumer level. So high time for Maria Castroviejo and Cyrille Filott to roll up their sleeves and engage in a lively discussion with analysts Harry Smit and Stefan van Merrienboer. What exactly are the specifics of the strategy? And just what does this all mean for the consumer foods sector?
21 minutes | Jul 22, 2020
Private Label: Past, Present, and Future – In Memory of PLMA President Brian Sharoff
At the end of May, news reached us that Brian Sharoff, president of the Private Label Manufacturers Association (PLMA), had sadly passed away. Brian led the PLMA for almost 40 years – and as loyal listeners might recall, we interviewed him for our ‘PLMA Live’ episode, which we launched after the 2019 Amsterdam PLMA show. For this new episode, in memory of Brian, Maria Castroviejo and Cyrille Filott interview Rabobank analyst Sebastiaan Schreijen on the past, present, and future of private label in food. At the end of the episode, we revisit the piece we recorded with Brian last year.
27 minutes | Jul 8, 2020
Post-Corona Musings Part III: Nutrition
As loyal listeners to the podcast know, we have spent a lot of time thinking through what might change in food as a result of the corona crisis. The previous episode was dedicated to purpose-lead business. This episode is dedicated to Nutrition. Maria Castroviejo and Cyrille Filott invited Nard Clabbers of TNO to discuss the future of nutrition. Nard Clabbers is one of the leading authorities in the field of personalized nutrition. He discusses recent developments in personalized nutrition, and he shares his views on how Covid-19 might impact consumer choices and perspectives regarding food.
31 minutes | Jun 24, 2020
Post-Corona Musings Part II: An Interview with Barilla on the Acceleration of Purpose in Food
We at Rabobank believe that we will see some profound changes in food in the post-Covid environment. One of them is that food companies may move (further) toward becoming purpose-led instead of being driven by financial returns. This is an important change of the primary focus, and as a result, strategies may change as well. In this episode of Consumer Foods-to-Go, Cyrille Filott and Maria Castroviejo interview Ylenia Tommasato, Global Brand Sustainability & Communication Manager at Barilla, on sustainability issues and on strategies in food companies in general and Barilla in particular.
26 minutes | Jun 10, 2020
The Future of Fresh Fruits and Vegetables after Covid-19: Coronavirus Update Part VI
Fresh fruits and vegetables were performing well in foodservice up until the Covid-19 crisis. However, the Covid-19 crisis and the subsequent closure of a lot of restaurants led to demand crashing for some products, whereas other products sold really well. But even in that period, “weather was more important than Covid.” This is a quote by Cindy van Rijswick, Rabobank’s resident fruit and vegetable expert. Cyrille Filott and Maria Castroviejo interview Cindy about the past but also about structural changes in the imminent future. Many of the themes that were discussed in previous editions of the podcast series reappear in this episode, tied to fruits and vegetables.
24 minutes | May 27, 2020
Coronavirus Update Part V - Back to Life, Lessons From China
Europe and the US are on the verge of ending lockdowns, and, in some cases, have done so already. For restaurants, this is an exciting time, but for food retail, perhaps less so. In China, lockdowns ended a few months before the rest of the world. Therefore, we believe it is helpful to have a look at what lessons can be learned from China. Maria and Cyrille quiz Rabobank colleague Michelle Huang on the latest developments in foodservice and food retail.
29 minutes | May 6, 2020
Post-Coronavirus Musings Part I: Artificial Intelligence and Food
Artificial intelligence and food – a very interesting combination! In recent episodes of the Consumer Foods-to-Go podcast series, Maria Castroviejo and Cyrille Filott discussed the current impact of the coronavirus on food businesses. One of the recurring themes was the potential acceleration of digitization in food. In this episode of the series, Maria and Cyrille explore the use of artificial intelligence (AI) in food production and sales. AI can be used for planning purposes, for reducing waste in production, and many other applications. As Maria and Cyrille are no experts on the matter, Paul Staples and Stephen Kinns from the startup CatsAi explain what AI is, why it may have failed in some cases during the disruption at the start of the 'corona crisis,' and what AI could bring to food production in the future.
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