What can a global food show tell us about the future of specialty food? Cara Warren welcomes Chris Campbell, Vice President of Content and Insights at The Food Institute and host of The Food Institute Podcast, for a recap of SIAL Paris.

From standout products and global flavors to the growing interest in protein, fiber, and convenience, they explore which trends could stick—and what they mean for cheese and specialty food. They also discuss how small producers can catch a buyer’s attention, what supermarket buyers should watch for, and how traditional foods can stay relevant in a changing marketplace.

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Bio: Chris Campbell, Vice President of Content and Insights with The Food Institute Chris Campbell has been with The Food Institute since 2015, and currently serves as Vice President of Content and Insights. He helps lead content direction across the company’s written, video, and podcast content. Additionally, he is the host of The Food Institute Podcast and Food for Thought Leadership and acts as moderator for a variety of the company's webinars, seminars, and livestream events. Chris has covered several elements of the industry in his time with The Food Institute, including market analysis, regulatory issues, mergers and acquisitions, and demographic reviews, giving him a comprehensive view of the state of the industry. Chris is an alumnus of Rutgers University.

LinkedIn: https://www.linkedin.com/in/chris-campbell-1a217822/

FI LI: https://www.linkedin.com/company/1485525/

FI IG: @foodinstitute

FI Website: foodinstitute.com

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Break out the porrón and join Erin Drain (Food Court, Cultivamos) and CTC cohost Alisha Norris Jones as they explore the intersection of curiosity, anthropology, and the Iberian Peninsula.

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As Category Manager for Dairy and Cheese of The Chefs' Warehouse, Michele thinks through logistics, pricing, education and innovation of a vast cheese program for an international food service distributor..Underneath her day to day responsibilities is a passion for American artisan cheese, and an intention to keep cheesemakers and dairy farmers on the center plate of the culinary conversation before it's too late. Michele shares her insights into the industry with CTC host Jessica Kesselman, and what she wants every cheesemaker and chef to know about working together.

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