LONGREADS

In addition to my in-depth trend articles, I have written long-form feature articles covering nutrition, food labeling, product development, sustainability, category reports (including ice cream and energy shots), and the state of the foodservice industry. Below are a few of my favorites.

Cocoa Sustainability in Ghana

Barry Callebaut, a manufacturer of chocolate and cocoa products, invited me and a small group of international journalists to visit Ghana in November 2017 and see firsthand how the cocoa supply chain operates in the country. We traveled through the country from the farm—where I got to try my hand at harvesting cocoa—to the distribution centers and, finally, to the port. The sustainability efforts that companies like Barry Callebaut are spearheading are vital not only to the future growth of the cocoa industry, but also to the livelihoods of the farmers.

Keeping consumers sweet on Frozen Treats

Although ice cream and frozen novelties are
mature categories, they keep reinventing themselves
through new flavors, snack formats, and healthier options. As I researched and wrote this feature article in late 2014, ice cream was suffering from stagnant sales, but the launch of healthier frozen yogurts in delicious flavors helped reinvigorate the category. Oh, and the increasing popularity of gelato surely didn't hurt either. 

Foodservice adapts to the "new normal"

In mid-2013, the U.S. economy was still recovering from the 2010 recession and consumers were saving money by not going out to eat. Foodservice operators were addressing the challenge of getting consumers to open their wallets by adding value through customization, local and fresh ingredients and bolder flavors.