FoodChain Magazine

Industry leading food and beverage publication with 165,100 digital monthly subscribers 🥑 Highlighting innovation, news stories and current food trends.

[FoodChain Magazine @FoodChain_mag]

Larry Ryback, Chief Executive Officer of Jim 'N Nick's Community Bar-B-Q, discusses how the company has built a 40-year legacy around scratch-made food, Southern hospitality, and community-focused growth.

https://t.co/agFyaqGkmS

[FoodChain Magazine @FoodChain_mag]

Carlos Madrazo, Country Manager USA at Jumex, shares how the company is transforming a 40-year US presence into a multi-category growth platform spanning beverages, snacks, foodservice, and e-commerce.

https://t.co/26AluttE9A

[FoodChain Magazine @FoodChain_mag]

McDonald's FIFA World Cup 2026 promotion highlights a growing trend across the restaurant industry: using collectibles, entertainment partnerships, and cultural events to drive customer engagement, repeat visits, and long-term brand loyalty.

https://t.co/NcRPp90YKw

[FoodChain Magazine @FoodChain_mag]

Michael Ungaro, Owner of San Pedro Fish Market, reveals how strategic content creation, brand partnerships, and authentic storytelling generated millions in sales and nationwide attention.

https://t.co/vrYHaAfd9F

[FoodChain Magazine @FoodChain_mag]

Jay Thompson, CEO of Stella & Chewy’s, and founder Marie Moody share how a rescue dog's health journey inspired a premium pet food company focused on nutrition, safety and innovation.

https://t.co/hgrzVV45RN

[FoodChain Magazine @FoodChain_mag]

Toby Bartholomew, Managing Director, and Adam Russell, Commercial Director, discuss Wadworth's brewery relocation, new product innovation, sustainability improvements, and plans for future growth.

https://t.co/I2moy7CwOB

[FoodChain Magazine @FoodChain_mag]

Max Greenwood, CEO of Rheal Superfoods, explains how authenticity, natural ingredients, and customer trust continue to drive the company’s success and future ambitions.

https://t.co/Xcn8cD9LjF

[FoodChain Magazine @FoodChain_mag]

A strong workplace culture may be Tiffin Sandwiches’ biggest competitive advantage 🥪

https://t.co/ARX1X4Pg6z

[FoodChain Magazine @FoodChain_mag]

Self-serve soda stations once symbolized convenience and value. Now they’re becoming operational liabilities.

McDonald’s move away from self-serve beverage stations reflects a larger industry shift toward digitally optimized restaurant models.

https://t.co/8zHqLduS0Y

[FoodChain Magazine @FoodChain_mag]

Mark Sandridge, CEO of Sandridge Crafted Foods, alongside Co-Presidents Jordan and Dane Sandridge, share how three generations of leadership are shaping the future of chef-crafted fresh foods.

https://t.co/91N8qiSfmK

[FoodChain Magazine @FoodChain_mag]

Afshin Compani, President and Chief Operating Officer of WaBa Grill, discusses the company’s 20th anniversary, its path to 200 stores, and why authenticity remains central to its future.

https://t.co/obW44aGoHW

[FoodChain Magazine @FoodChain_mag]

Sam Stark, CEO and Founder of Green Project Technologies, outlines why collaboration, supplier trust, and procurement-led sustainability are shaping the future of supply chain decarbonization.

https://t.co/8CqD6Ya9E2

[FoodChain Magazine @FoodChain_mag]

The future of food manufacturing may look a lot like Ferrara’s new South Carolina facility 🍬

Behind Ferrara’s new candy factory is a larger story about the future of American food manufacturing and regional economic development.

https://t.co/w8Oemrfr5y

[FoodChain Magazine @FoodChain_mag]

Poppeggs stood out this Easter with their simple, colourful, and shareable format, tapping into what shoppers actually wanted. They were just one of several products put to the test in this latest Taste Test series.

https://t.co/ojjKXqxHiJ

[FoodChain Magazine @FoodChain_mag]

From personal training client to co-founder… this partnership built a growing food brand

Josh Broun, Co-Founder, and Frank Toskan, Co-Founder, discuss building a scalable restaurant model based on strict ingredient standards and a clear food philosophy.

https://t.co/h4IRA9BRUk

[FoodChain Magazine @FoodChain_mag]

Ube went global. Now Philippine supply chains are feeling the pressure.

Ube’s global rise is putting pressure on Philippine supply chains, revealing the challenges of scaling a niche crop for fast-moving consumer demand.

https://t.co/ekdprTOrA6

[FoodChain Magazine @FoodChain_mag]

Can a small pet food brand outpace industry giants? 🐾

Ryan Wilson, CEO of American Pet Nutrition, explains how the company is scaling nationally, leveraging its heritage, and competing with larger brands through agility and product quality.

https://t.co/VH76vA2uks

[FoodChain Magazine @FoodChain_mag]

Chikara Tanaka, CEO, Alison Robertson, Quality Assurance and Technical Director, and Simon Lock, Operations Director, share how Mizkan is driving growth through product innovation, R&D, and major investment in its Middleton site.

https://t.co/KROoXdKg0y

[FoodChain Magazine @FoodChain_mag]

This isn’t a meal drop. It’s a fandom play hiding in a fast food box 🍗

Popeyes is redefining fast food marketing by turning a One Piece collaboration into a collectible-driven cultural drop built on scarcity, fandom, and storytelling.

https://t.co/Z4jfJEnAVZ

[FoodChain Magazine @FoodChain_mag]

Starbucks just made summer drinks a test of flavor, texture, and shareability. Here’s what that says about where beverage innovation is headed.

https://t.co/HDECg6y8hw