The business of what people eat is a $4.6 trillion industry — the largest in the world.
Where there’s a topic of interest, especially one that involves every person on the planet, there will be journalists to cover it — from restaurant critics and cookbook reviewers to publications that focus on food production and regulations.
For almost 55 years, Food Chemical News has been providing detailed information about food regulations to an industry audience, via its print newsletter and website.
“Our audience is a fairly mixed bag of different types of professionals,†said Jason Huffman, editor-in-chief at Food Chemical News. “A lot of our readers are in the food industry, food company executives. We also have government officials who read our publication and consumer advocates, attorneys, consultants who serve the food industry. Some of them sue the food industry as well. It's anybody who's concerned with food regulation and that's a large number of people.â€
Covering that specialized type of content for an audience with expert-level knowledge of the subject can be challenging for many journalists. Huffman and Editor/Reporter Amber Healy talk to It's All Journalism Producers Megan Cloherty and Michael O'Connell about just how they meet that challenge.
Huffman also talks about his side project, the YouTube Series The Knife and Force Show and how journalists can use LinkedIn to promote their content.
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