November 9, 2026

Hain Celestial is weighing Chapter 11 after revenue plunged from $2.85 billion to under $700 million. Meanwhile, Keurig Dr Pepper grew Ghost into a $1 billion brand. The difference isn’t demand but capital allocation that builds brands people care about rather than just buying more of them.

Climate and Supply Risk Is Underpriced Because Food Firms Manage It Too Well

• Food companies’ success managing supply shocks hides mounting climate and nature risk from boards and investors.
• The UK imports around 40% of its food, with about a quarter from high-climate-risk regions.
• Agrifoodtech venture funding dropped from $56 billion in 2021 to $16 billion last year.

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Redzone Study Links Frontline Engagement Gains to Measurable P&L Results

Sponsored by Redzone

• The study tracked 150 plants over the 90 days after deploying Redzone’s Connected Workforce Solution.
• Reported results included 81% engagement uplift, 35% less turnover, and 23% OEE uplift.
• One plant cut overtime to zero, raised output 33%, and opened $2.6 million in new sales.

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How Acquisition Sprawl and a Mistimed Buyback Pushed Hain Celestial Toward Bankruptcy

• Founder Irwin Simon’s 55 acquisitions left Hain with too many brands, factories, and operational complexity.
• Revenue fell from a $2.85 billion peak in fiscal 2017 to under $700 million pro forma.
• The board repurchased $577 million in stock averaging over $35; shares now trade near 16 cents.

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Ghost Energy Hits $1 Billion as Keurig Dr Pepper’s Energy Push Pays Off

• Ghost became KDP’s fourth $1 billion brand, joining Dr Pepper, Canada Dry, and Mott’s.
• KDP’s energy portfolio crossed 10% market share, up from roughly 6% when Ghost was acquired.
• Q3 net sales rose nearly 71% to $7.34 billion, lifted by the JDE Peet’s acquisition.

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Why “Sufficient” Food Safety Training Leaves Performance and Retention on the Table

• Most plants rate training only “sufficient” or compliance-driven, with just one in five above average.
• Moving from sufficient to above-average training drives a 137% lift in consistent SOP adherence.
• Only 17% of food facilities use a learning management system, versus 76% across all industries.

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