Embrace Our Food Industry (R)evolution Today's food and beverage industries are once again undergoing the stress and turmoil of what Austrian-school economist Joseph Schumpeter referred to as a process of “creative destruction.” Although part of the stress and turmoil is technological and informational, another big part is generational. Today's market is dominated and driven by two consumer groups: the relatively wealthy Baby Boomer generation and their Millennial offspring. Although change is stressful and stress forces change, Best argues that, in whatever form the industry emerges, it will prove to be very good for those who adapt and persevere and that the industry is readying itself for the next golden era of food and beverage manufacturing and innovation. However, adaptation requires a clear-eyed appreciation of what needs to be changed in all aspects of the industry—including, and especially, its professional organizations. Best contends there is a very large intangible asset gap waiting to be filled by professional organizations, such as AACCI, which are positioned perfectly to fill the emerging gaps in professional “know how” that face the industry. They offer neutral ground on which professionals can intermingle; exchange insights, experiences, and ideas; and help companies adapt to new developments in technology, science, regulatory constraints, economic opportunities, and quality control methodology. They present a one-stop shop for small companies to find the essential expertise they need and for large companies to replenish the “know how” they have lost. He cautions, however, that although professional organizations may be more essential than ever, they too must change to meet the needs of the members they serve. |