MAND April Member Spotlight: Andrew Doherty

Briefly tell us about your day-to-day work: No two days are the same, which keeps things exciting! As a Category Manager at Chobani, I dive into consumer and market trends, analyze data, and develop strategies to help get our products into restaurants, dining halls, hotels, and other food service spots. One day, I might be crunching numbers to understand yogurt consumption trends, and the next, I’m traveling with the sales team to present to potential customers.

Tell us about things you do that you find particularly interesting or motivating: One fact I find myself thinking about is that ~90% of Americans don’t eat the recommended servings of fruits and vegetables. I have to remind myself that making a difference doesn’t have to mean getting into nitty-gritty details or absolutes. If I can help even one person add just one more serving of fruits or vegetables to their day, that’s a small win with a big impact. It isn’t about perfection; it’s about progress and meeting people where they’re at.

What has surprised you about your work? Working with food manufacturers has opened my eyes to the scale of time and resources that go into developing new foods. Brands are often road mapping innovations years in advance. From concept to launch, there are countless steps; market research, product development, supply chain logistics, ensuring quality all need to occur before a product can be purchased on grocery store shelves.

What trends are you seeing in your work? There are three major trends I’m keeping a close eye on: 1) Smart Spending: With rising costs, consumers are more intentional about their food choices, seeking value through higher-quality ingredients, enjoyable dining experiences, and new innovations. Consumers are being more diligent with determining what foods they buy. 2) “Little Treat” Mentality: In the age of doomscrolling, people are looking for quick, feel-good indulgences, think fancy coffee drinks, artisan chocolates, or premium snacks. These small, frequent treats offer a momentary escape and influence consumers eating habits. 3) GLP-1 Medications & Changing Eating Habits: With 1 in 10 Americans having tried a form of GLP-1s, there has been a shift in portion sizes, food choices, and overall consumption patterns. This makes the focus on nutrient-dense foods more important than ever. When people are eating less, what they eat matters more.

If you’re aware of any upcoming events or interesting news that MAND should be promoting, tell us about it: For the past eight years, I’ve had the privilege of volunteering at Gigi’s Playhouse in St. Louis Park, where I lead nutrition and cooking classes for individuals with Down syndrome. It’s one of the most fun, rewarding, and humbling experiences I’ve been a part of. Gigi’s Playhouse provides free programming for all ages and is always looking for enthusiastic volunteers. If you’re interested in getting involved, check them out HERE.