Collective of diverse businesses that supplies much of the world's food
The hosts discussed a planned merger between upscale corner store retailers Foxtrot Market and Dom's Kitchen & Market, munched on international snack brands and recalled a time when BevNET briefly entered the bar business. 0:35: Review And We Shall Drape Thee. You Got Two Days. We Have The Munchies. – Ray reminded listeners of the value that comes with reviewing Taste Radio on Apple Podcasts, and the hosts collectively urged folks not to miss out on BevNET and Brewbound Live. They also reflected on Foxtrot/Dom's deal, heaped love on LOVO (and some shade on KitKat) and went to town on a fresh box from Munchpak, a subscription-based brand that delivers monthly boxes of international candy and snacks. Brands in this episode: Just Ice Tea, Lovo Chocolate, Kit Kat, Fanta, Keogh's, Pipers, Gra Nuts, Slush Puppies
In the two decades since launching her eponymous Indian-inspired food brand, Maya Kaimal has introduced zesty simmer sauces, spicy rice dishes and piquant condiments to millions of Americans. And while she achieved a level of scale and success that few thought possible, there were also challenging times, like when she faced the prospect of bankruptcy and selling her house. A former photo editor for Saveur magazine, Kaimal started Maya Kaimal Foods in 2003 behind the belief that Indian cuisine needed new context. Her vision was to make accessible and easy to use products for creating flavorful and healthy Indian food at home. In its early days, the brand scored wins at specialty retailers in metro New York and later at Whole Foods stores across the U.S. In subsequent years, Maya Kaimal Foods pivoted from refrigerated to shelf-stable formulations and built a robust innovation pipeline that helped the brand gain distribution at thousands of new retail locations nationwide, including Safeway, Albertsons, Costco and Target. Throughout the process, however, Kaimal noted that there were many unexpected challenges and missteps, including some that in retrospect could have been avoided. In this episode, Kaimal explained how focusing on placement in the perimeter of the store supported consumer education early into the brand's development; how the company operates and innovates at the intersection of data, trends and retailer needs; aligning with an investor that should support her vision; and what she's learned about hiring the right – and wrong – people. Show notes: 0:43: Interview: Maya Kaimal, Founder, Maya Kaimal Foods – Kaimal spoke with Taste Radio editor Ray Latif about how both Julia Child and her parents influenced her passion for cooking, how she cut her teeth in food by writing a cookbook and how getting laid off in 2002 launched her into entrepreneurship. She also explained how relationships with retail buyers gave her a foot in the door, why she was adamant that the brand's first products needed to be refrigerated (and how it benefited its merchandising strategy), and how she addressed questions about the scale and potential with investors. Maya also spoke about why innovation is “an ongoing conversation” and focused on “meeting people where they are,” how she identified North Castle Partners as the right fit for a strategic partner and why entrepreneurs should look from within their community to fill leadership roles. Brands in this episode: Maya Kaimal
Do you ever get confused about the fancy wording on food labels, like "farm raised", "free range", "all natural" or "organic"? They all sound really nice, but are they legit, and is it worth the money? We're going to show you some of the sneaky language food makers use, to get you to spend more money, on the same products so you and your family can use your resources better. FREE GUT PROGRAMS: If you need help with your gut, I've created free programs for all sorts of conditions. You can find them for free on my website: https://www.reversablepod.com/free HAVE A QUESTION? Go to reversablepod.com/tips to submit your question. SOCIAL MEDIA: Follow me on Instagram or Facebook @joshdech.health
Robin Simsa is the CEO of Revo Foods, the first company to sell 3D printed, vegan “salmon” filets – already available all over Europe. They're making 100% plant-based seafood to reduce overfishing and relieve pressure on our marine ecosystem. Robin himself has a PhD in biotech from the university of Gothenburg and Tufts University, and he was also nominated to Forbes 30 Under 30. 3D printing food is one of those exciting or terrifying ideas depending on your perspective, especially if “it's people!” is still ringing through your brain and you're worried about a Soylent Green future. However, I see technologies like this as a necessary step towards our evolution as a species, which is why I'm so excited about this episode and I'm not the only one; investors have already poured up to $400 million into alternative seafood start-ups in recent years, including over $7 million into Revo Foods. ➡️ https://revo-foods.com/ ➡️ https://rosspalmer.com/robin-simsa ➡️ Follow me on Instagram: @therosspalmer ➡️ Subscribe on YouTube: @therosspalmer
What are the pressing issues for the animal feed and pet food industries as 2023 wraps up and we move into 2024. Rachael Dettmann Spiegel, a food lawyer with Faegre Drinker in Minneapolis, shares her insight on what to expect. To date, she says there has been an increase inspections and enforcement on the part of the Food & Drug Administration in this post-COVID era. In particular, she says, the agency is looking at companies from more of a complete perspective, making visits to all manufacturing facilities rather than picking and choosing just a few to visits. She also addresses the importance of having contracts in place with suppliers, having a safety culture throughout the team and making sure product recall preparations are in place.This episode is sponsored by United Animal Health, a leader in animal health and nutrition. You can learn more about United Animal Health and how they are working to advance animal science worldwide by visiting the website at UnitedANH.comFor more information, on this and other topics, we invite you to visit our websites - www.beefmagazine.com, www.Feedstuffs.com, and www.NationalHogFarmer.com.
Ever feel like you have tried everything to break up with the “bad” foods but keep failing? You're NOT alone! Food addiction is real and the food industry is duping us. Glenn Livingston joins me today to talk about how the food industry, especially in the U.S., has changed the shape of our food and driven that addiction.You'll hear more about:Why people want to think they are eating healthy more than they actually want to eat healthyThe industry's marketing strategies to trick consumers like youHow your tastes change based on what you are eatingOvercoming binge eating to get your body into a healthier stateThoughts on whole foods and intermittent fastingAnd so much more! More about Dr. Glenn: Glenn Livingston, Ph.D. is a veteran psychologist and was the long time CEO of a multi-million dollar consulting firm which has serviced several Fortune 500 clients in the food industry. You may have seen his (or his company's) previous work, theories, and research in major periodicals like The New York Times, The Los Angeles Times, The Chicago Sun Times, The Indiana Star Ledger, The NY Daily News, American Demographics, or any of the other major media outlets you see on this page. You may also have heard him on ABC, WGN, and/or CBS radio, or UPN TV.Disillusioned by what traditional psychology had to offer overweight and/or food obsessed individuals, Dr. Livingston spent several decades researching the nature of bingeing and overeating via work with his own patients AND a self-funded research program with more than 40,000 participants. Most important, however, was his own personal journey out of obesity and food prison to a normal, healthy weight and a much more lighthearted relationship with food.Connect with Glenn: Glenn's website - https://www.neverbingeagain.com/Glenn's Instagram - https://www.instagram.com/livingstonglenn/Click here to learn more about his book: "Never Binge Again: Stop Overeating and Binge Eating and Reprogram Yourself to Think Like a Permanently Thin Person...on the Food Plan of Your Choice!"If you want to lose weight without the risk of gastroparesis, muscle loss, and rebound weight gain, then use MetaboLift instead!Struggling with balancing your hormones? Grab your copy of the The Gutsy Gynecologist's Guide to Balancing your Hormones: https://drtabatha.com/free-guide/Support your hormone balance- EnergyLift! Connect with Dr. Tabatha:Work with us: Schedule a callDr. Tabatha's Facebook: https://www.facebook.com/DrTabathaDr. Tabatha's IG: https://www.instagram.com/thegutsygynecologist/Dr. Tabatha's YouTube: https://www.youtube.com/channel/UCWea1x1abLERehb5yn_nfow
In this special presentation of our sister show, the Brewbound Podcast, Bernstein Autonomous analysts Nadine Sarwat and Trevor Stirling share what they know so far about Ozempic, Wegovy and other diet/diabetes drugs' effect on alcoholic beverage consumption.
This week, we're slicing into a topic that's as crucial as your next heartbeat: the POWER of FOOD. And who better to serve up the wisdom than SHAWN STEVENSON, a man who's turned his life around with the secrets hidden in what we eat.At 20, Shawn was staring down a LIFE SENTENCE handed down by his own body - degenerative disc disease. Imagine having the spine of an 80-year-old in the prime of your youth!But instead of throwing in the towel, Shawn flipped the script. He dove headfirst into the world of biology and nutritional science. The result? Not just a rebuilt spine, but a reborn purpose – to guide others to a better life through smart, conscious eating.Shawn's journey didn't just give him a new lease on life; it led him to becoming an entrepreneur, host the top-charting MODEL HEALTH SHOW, and a bestselling author.So, what's on the menu this week? We're talking FOOD – not just what's on your plate, but what it means for your life.Shawn dishes out insights on:Food as a cornerstone of SOCIAL CONNECTION.How what we eat is packed with GENETIC information.The tricky balance of FOOD and LOVE.The void left by PROCESSED FOODS.Why real NUTRIENTS beat SUPPLEMENTS every time.Cooking OILS: the good, the bad, and the tasty.Decoding the processed food mystery.The undeniable link between food, MOOD, and your BRAIN.His top 40 foods for MAXIMUM HEALTH.It's easy to forget just how pivotal our relationship with food is. But Shawn's not just thinking about it; he's living and breathing this wisdom. And lucky for us, he's here to share his recipe for a life well-nourished.Remember, transforming your plate can transform your life. Shawn's got the blueprint – all you need to do is dig in.
Trendy food and beverage categories often elicit a gold rush. The nascent market for ready-to-drink cocktails, in which new brands are launched seemingly every day, has sparked the latest one. Cy Cain, the co-founder and CEO of Portland, Oregon-based Straightaway Cocktails, praises growing interest and demand for bottled and canned cocktails, but he believes that “there will always be a flight to quality.” Indeed, the brand's prioritization of premium ingredients and blending methods continues to pay off. Launched in 2018, Straightaway produces a range of RTD cocktails crafted to replicate bar quality libations. The company also markets ACCOMPANi, Straightaway's sister brand of liqueurs, amari and vermouth. The award-winning products are available in 48 states through its e-commerce platform, Whole Foods stores and select locations of regional chains New Seasons and Market of Choice. In this episode, Cain spoke about how years of preparation prior to launching Straightaway gave the brand a strong foundation on which to build, why passion and opportunity equally drive the business forward and how he assesses a broader opportunity to reach consumers in other beverage alcohol categories. Show notes: 0:43: Interview: Cy Cain, Co-Founder & CEO, Straightaway Cocktails - Taste Radio editor Ray Latif spoke with Cain about Straightaway's hometown of Portland, Oregon, how “honoring the craft” and collaboration is driving the city's CPG scene, and the brand's partnership with Alaska Airlines. Cain also discussed how his background in the coffee industry impacted and informed his decision to launch a cocktail company, Straightaway's roots as an underground brand, how early learnings influenced its development and why “balance is everything” is key to its formulation strategy. He also explained how an analysis of consumer behavior and growing demand for high-quality cocktails led to his belief that standardization of batched cocktails would be a viable, and potentially thriving, business. The conversation further touches on growth drivers for the RTD cocktail category and why he sees it challenging beer and wine in the coming years, why strategic companies entering the space is a good thing and the reason he describes Straightaway as both a “first-wave” and “third-wave” brand. Brands in this episode: Straightaway Cocktails, Starbucks, Salt & Straw, Stumptown Coffee, Steven Smith Teamaker, Jacobsen Salt, Tazo, Stash Tea
In 2022, Francesca Pittaluga launched Ciao Pappy, drawing from her 14-year career in luxury fashion. Her inspiration came from a passion for high-quality food, a love for the California and Italian coastal lifestyles, and a dedication to her Italian father's culinary traditions. In this episode, Francesca joins Sarah to talk about her transition to the Food Industry and the lessons she's learned along the way. You'll also hear about her approach to giving back, as well as her mindset around setting goals and taking Ciao Pappy into the New Year. You can hear Sarah's full conversation with Francesca as a +(plus) member inside The Good Food CFO Community. When you upgrade your membership, you'll get access to this full length episode, as well as our library of bonus clips and episodes, live Q&As with podcast guests, and even attend live podcast recordings. Learn more at thegoodfoodcfo.com/join Ciao Pappy is graciously offering our listeners 15% off your purchase using the discount code "ciaoCFO15" Connect with Ciao Pappy! Website: Ciao Pappy Instagram: @ciaopappy TikTok: @ciaopappy Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community
Yoshua Greenfield is an author and teacher with a passion for mindful eating, barefoot living, and using music as medicine. He is the former host of the cooking show Brothers Green which amassed millions of subscribers on YouTube and eventually aired on MTV. In this conversation with Yoshua we discuss:His journey in the limelight and eventual disillusionment with "food porn"How to apply mindful eating and cooking to your lifeEating in silenceHis explorations into BreatharianismWhy he goes barefoot as much as possibleLearn more about Yoshua on his website younejoylife.us and follow him on Instagram.Terrain Theory episodes are not to be taken as medical advice. You are your own primary healthcare provider.If you have a Terrain Transformation story you would like to share, email us at email@example.com.Learn more at www.terraintheory.net.Music by Chris Merenda
SNAX and CAMMMY V go 1 on 1 as the show approaches Thanksgiving, talks food, and discusses the biggest deals in recent business --- Support this podcast: https://podcasters.spotify.com/pod/show/snaxs/support
We've all seen the cute, clever and occasionally terrifying images created using ChatGPT and other AI generators. But can CPG companies utilize these apps in a meaningful way? The hosts discussed potential ways that AI might help make certain processes more efficient. They also spoke about why a food brand's recent packaging revamp is excellent in every way and riffed on a spicy and sporty LTO. Show notes: 0:35: Street Fighter Showdown. 18 Brands, Two Winners. Colin Brings Us Fried Food. More THC. – Ray showed up in a suit and ready for battle in John's latest opus, Jacqui offered keen advice on how to leverage AI when working on a new label design and the hosts congratulated the participants in BevNET and NOSH's upcoming brand competitions. They also chatted about Dr. Pepper's new “Hot Take” variety and why spice is underutilized in beverages, munched on pickle chips and jalapeno poppers prepared by super colleague Colin (who briefly joined them on the mics) and discussed Feel Good Foods' packaging overhaul along with a few new products. Brands in this episode: Fair & Square, LEXINGTON BAKES, Maazah, Lentiful, Confusion Snacks, Zwita, Calexo, Nutcase Milk, Fang, Mixoloshe, adapt superwater, Joie Energy, Troov, Plant Press, MAGIC CACTUS, Sly, Erva Brew Co., Spade, Feel Good Foods, Harmless Harvest, Joia, Sipp, Hint, Eggo, Pop-Tart, Aura Bora, Tempo, Luv Yuzu Lite, Dr. Pepper
Our dietary choices have a significant environmental impact, with agriculture accounting for almost 30 percent of worldwide greenhouse gas (GHG) emissions. In this episode of the Xtalks Food Podcast, Sydney talks about the top 10 worst foods for the environment, starting with beef. Raising cattle for beef is highly resource-intensive, requiring significant amounts of land, water and energy. Next to beef, but with a lesser impact, is dark chocolate. The significant emissions from dark chocolate primarily result from land use changes, like deforestation, which disrupt the balance of GHG emissions and lower the Earth's ability to absorb CO2. Third is lamb and mutton, which generates more emissions than an equivalent amount of beef, but they are not widely consumed in the US. Beef (dairy), coffee, farmed shrimp, cheese, farmed fish, pork and poultry round out the rest of the list. The team is surprised that dark chocolate and coffee are in the top five but aren't surprised by beef and if its derivatives occupying three spots on the list.Also in this episode, Sydney talks about TIME Magazine's best food inventions of 2023. The magazine spotlighted 200 groundbreaking inventions, 13 of which were related to the food industry. The list includes the ChefDoodler, an innovative pen that extrudes sugar in a three-dimensional form, allowing users to craft edible objects, similar to a glue gun but with candy instead; The Luna UCR avocado, the culmination of a multi-decade breeding program at the University of California, Riverside; the Nama J2 Cold Press Juicer, which allows users to insert large chunks or entire fruits for juice production, eliminating the need for slicing; and The Sweet Garleek, a unique vegetable is a hybrid of garlic and leek, developed by chef Dan Barber's Row 7 Seed Company, among others. The team is impressed by the vast array of inventions spanning various sectors of the food industry and discuss which inventions would be most useful to them.Read the full article here:Top 10 Worst Foods For the EnvironmentBest Food Inventions of 2023, According to TIME MagazineFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured
Go to http://partner.bokksu.com/defranco and use code DEFRANCO to get $15 off your Bokksu Japanese snack subscription box! Transform your style statement at http://www.vessi.com/defranco for their best deals of the year! Free shipping to CA, US, AU, JP, TW, KR, SGP. shhh this is a secret link: https://www.youtube.com/watch?v=fE0YARXGNfc – ✩ TODAY'S STORIES ✩ – 00:00 - Las Vegas Teen Dies After Being Attacked by 15 Teens While Defending Friend 04:01 - UK Baby With Incurable, Painful Condition Dies After Legal Battle 06:03 - Pokimane Denies Claims Snack Company Copied Other Cookie Brand 09:03 - Sponsored by Bokksu 10:07 - Paul Pelosi And His Attacker Testify in Dramatic Trial 12:34 - Israel Raids Al Shifa Hospital 15:51 - Concerns Mount in Case Over Reporters Being Forced to Disclose Confidential Sources 17:50 - Sponsored by Vessi 18:44 - FTC Cracks Down on the Food Industry and Paid Influencer “Dietician” Posts 22:24 - South Africa to Block “Too White” Farms From Exporting Goods to Certain Markets 24:07 - Your Thoughts on Yesterday's Stories —————————— Produced by: Cory Ray Edited by: James Girardier, Maxx Enright, Julie Goldberg, Christian Meeks Art Department: William Crespo Writing/Research: Philip DeFranco, Brian Espinoza, Lili Stenn, Maddie Crichton, Star Pralle, Chris Tolve ———————————— #DeFranco #Pokimane #Gaza ————————————
It's rare for a single independent consumer brand to generate $100 million in annual revenue. Chris Hunter has built two of them. Hunter is the co-founder and CEO of plant-based beverage company Koia, a maker of refrigerated vegan protein shakes and smoothies that are sold nationwide at retailers including Whole Foods, 7-Eleven, Sprouts, Publix, Kroger and Safeway. Last month, Koia added another major retail partner: Starbucks. The brand's Vanilla Bean and Cacao Bean protein shakes are now available in the coffee chain's coveted cold cases. The addition of Starbucks adds approximately 9,000 stores to the brand's existing presence in more than 25,000 retail doors. Having crossed the $100 million threshold this year, Koia is on “a clear path to $200 million” in annual sales over the next two years, according to company president Mike Woolard. Hunter, who co-founded Koia in 2016 and also co-created and helmed controversial malternative brand Four Loko, is quick to praise his team for Koia's growth trajectory and highlighted its ability to navigate a rapidly evolving industry. In this episode, Hunter spoke about the importance of setting goals in both his personal life and in business, lessons from an aggressive retail strategy early into the brand's development, why self-manufacturing is key to profitability and the company's future, and how to optimize the roles of celebrity partners. Show notes: 0:43: Interview: Chris Hunter, Co-Founder/CEO, Koia – Hunter spoke with Taste Radio editor Ray Latif about why Koia's distribution at Starbucks is an example of perseverance paying off, how setting specific goals has benefited his personal life and why he was eager to expand distribution of Koia beyond the natural channel. He also spoke about the company's first month of profitability, why Koia shifted to a vertically integrated business model and how trends fit into its innovation strategy and the development of a new cereal-inspired line. Brands in this episode: Koia, Four Loko
Watch the full video interview on YouTube here: https://youtu.be/bygaDBR3qS4 Calley Means (IG: @calleymeans) is the founder of TrueMed, a company that issues prescriptions for food and exercise, enabling tax-free spending on items promoting health. He is also the co-author (with his sister, Dr. Casey Means) of an upcoming book on food-as-medicine. Calley started his career as a consultant for food and pharma companies and is now an advocate for changes to these industries. In this episode, we discuss: Fixing our health crisis starts with a mindset shift Chronic disease is profitable How you can help create change Front groups are the biggest funders of nutrition research Professors are being paid to play Doctors can't go against bad guidelines The broken medical system and doctor debt How pharmaceutical companies control the media The Harvard doctor bribed by Ozempic The corrupt history of healthcare in America The healthcare system is the #1 money generator in the US We need to stop subsidizing processed foods Calley's pivot from big industry to starting TrueMed Stop feeding your kids poison Practical steps to regain your metabolic health Have the courage to push back Show sponsor: BiOptimizers
Ed Zimmerman is a name not many people outside the pizza and food service industry know (though those of us in the pizza world all know him), but all of us, whether inside or outside of the profession, are impacted by the creative work he does. His company, The Food Connector, organizes the annual Real California Pizza Contest, on behalf of their client, The California Milk Advisory Board (the CMAB). This has turned into a major event for professional pizza makers, with serious prize money, and a great way for home chefs to find inspiration for new ways to make pizza by tracking the results and the recipes. Ed fills us in on this year's contest results and many other creative things he and his team do to help promote the pizza industry and its many products. He is a human bundle of creative ferment, as you will see during this stimulating conversation.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.
How do you hold someone's interest after an initial interaction? What motivates them to stay connected with you and your company? Three weeks before BevNET's winter events kick off in Marina Del Rey, the hosts discussed ways that entrepreneurs can optimize meetings with investors and retailers and how to amplify their message to the industry at large. Show notes: 0:43: A Host And Three Judges. Agendas And Attendees. Cupcakes Of The Pizza Variety. Pickle Everything. – The hosts chatted about their respective roles in the four brand competitions at BevNET's winter events and highlighted the shows' agendas and attendee lists. They also munched on Pizza Cupcakes (yes, it's a thing) and spoke about how the brand has differentiated itself from traditional counterparts, why pickle-flavored LTOs are coming out of the woodwork and how Jacqui is doubling down on functional mushrooms. Brands in this episode: My Mochi, Heinz, JP Licks, Grillo's, South 40 Snack Co., Spritz Society, KIND Snacks, Sip Herbals, Rasa, Mud/Wtr, Om Mushroom, Four Sigmatic
Today I'm deep-diving on all things GLP-1 agonist medications and forecasting their impact on the CPG food and beverage industry for 2024 and beyond. Specifically, I discuss: How GLP-1's change individuals' food preferences, overall intake, and alter taste perception How the rise of GLP-1's as the pharmaceutical industry's “blockbuster” might affect the food industry in the short and long-term, and how food companies could start to approach this topic as they prepare their product roadmaps for the future What are some specific concerns among individuals taking GLP-1's as it relates to food and beverage products, and their own personal tolerance to specific foods in light of medication side effects? GLP-1's and early satiety: We discuss how the medications create feelings of early satiety– what this means for practitioners, how this affects individual patients, and how the MNT for GERD and early satiety may be beneficial when considering / seeking to understand this patient population more effectively Alcohol, coffee, single-serve convenience foods, sugar-sweetened beverages, tomato-based products, eggs, veggies and fruit, and high saturated fat, high refined carb food products– what do all of these products have in common, and which ones of these will be better tolerated by individuals taking GLP-1's vs. not Side effects of GLP-1's that affect diet and lifestyle, and how these translate to CPG foo and beverage industries and product roadmaps/financial forecasting My most fascinating finding of all: How tolerance to GLP-1 medications may be promoted through nutrition education & adopting diet & lifestyle shifts BEFORE STARTING the medication vs. referring to a dietitian/receiving nutrition education AFTER starting a GLP-1. I talk about why the lack of nutrition education & counseling may be affecting medication tolerance and ultimately, affecting a patient's ability to adhere to the medication long-term due to diet-related side effects. The foods & beverages NOT AFFECTED by GLP-1's that still demand attention for the sake of helping individuals achieve better cardiometabolic health.
Dam Internet, You Scary! hosts Patrick Cloud and Tahir Moore break down the disturbing but interesting stories on the internet! This show/episode is sponsored by BetterHelp Guest: Behzad Dabu https://www.instagram.com/behzaddabu S/O to our sponsors Better Help This episode is sponsored by/brought to you by BetterHelp. Give online therapy a try at https://www.betterhelp.com/diys and get on your way to being your best self Uncommon Goods Get 15% off your next gift, go to https://www.UNCOMMONGOODS.com/DIYS ShipStation Go to ShipStation.com and use code DIYS today and sign up for your FREE 60-day trial Gametime Download the Gametime app, create an account, and use code DIYS for $20 off your first purchase Join our Patreon now!! https://www.patreon.com/DamInternetYouScary
In recent times, fried rice syndrome has become a trending concern, especially after a TikTok video highlighted a tragic incident from 2008 involving a 20-year-old student. In this episode of the Xtalks Food Podcast, Sydney talks about fried rice syndrome, which refers to food poisoning caused by a bacterium called Bacillus cereus. It poses a significant threat when introduced to specific foods that are not adequately stored post-cooking. Such foods commonly include starchy items like rice and pasta, but even cooked vegetables and meats can be vulnerable. One distinct characteristic of B. cereus is its ability to produce spores — cells exceptionally resistant to heat. Therefore, while reheating might eliminate other bacteria, it might not be effective against B. cereus in food. When these spores find the right conditions, they can grow and produce the toxins responsible for fried rice syndrome. The team highlights the importance of properly storing and reheating leftovers and notes that meat isn't the only food susceptible to foodborne illness.Also in this episode, Sydney talks about why the US Food and Drug Administration (FDA) is set to remove brominated vegetable oil from its list of approved food additives. The move comes after the FDA National Center for Toxicological Research, the Center for Food Safety and Applied Nutrition and Toxicologic Pathology Associates in the US uncovered new evidence pointing to brominated vegetable oil's potential harm. Originally sanctioned for use in measured doses, brominated vegetable oil has been used to keep citrus flavors from separating in some beverages. The reassessment of brominated vegetable oil's place in the food industry aligns with the FDA's obligation to base regulatory actions on scientific findings and risk assessments. A recent study connects brominated vegetable oil intake to heightened concentrations of bromine within bodily tissues, with a notable focus on thyroid health implications. The team posits this ban will be easier to implement since brominated vegetable oil has been largely phased out.Read the full article here:Fried Rice Syndrome: A Disturbing Reminder About the Dangers of Bacillus CereusBrominated Vegetable Oil Concerns Prompt FDA to Propose BanFor more food and beverage industry content, visit the Xtalks Vitals homepageFollow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured
Health expert, Dr. Mark Hyman reveals: Our Food!Our whole Food chain is messed up and credit directly to 11 Mill. deaths every year.If we look wider, 50 Mill people die directly and indirectly by the industrial processed food every year…Even smoking, violence, wars don't kill so many people than our industrial processed food every year…Alone the white sugar harms more our health and kills more people than smoking… And white sugar is nearly in every industrially processed food… In the last 40 years the chronicle diseases and obesity sky rocked… 40 years ago, in the USA was the obesity 5% and now it is 40%… And 80% of the African Americans are overweight… The reason is that the Food producer are producing food that is addicted, like sweet- sour, with white sugar, junk oil…6 out of 10 Americans have chronicle diseases.And most of the chronicle diseases and obesity can be prevented just by choosing healthy, natural, unprocessed food with enzymes and natural vitamins.Besides that, what is the biggest industry, with the biggest revenue in the world? The biggest industry in the world with $15 Trillion revenue every year is the Food Industry!!!!!70% of our global products are industrial processed food.And the biggest Food companies that are producing mainly all industrial processed food, including the fertilizer, pesticides and medical/drugs are controlled by less than 50 CEO's…It is getting even better, 30% of the cost of medication is caused by diabetes…20% to 30% of the today population, depends on the country, have diabetes. Alone the insulins producing companies are a $1 Trillion business in the USA. 2024 the USA governments have to spend $1 Trillion/year for the health insurance….This will be a huge threat for the economy, security… because the USA has only one choice, - to print money.The good news, the USA cannot recruit fat men for the military… so there will be a lack of soldiers…Even in most cases the cause of diseases and inability to serve during the American wars, - the soldiers were obese and not injuries… The explosion of chronicle diseases cannot solve or cover any health insurance…So the food chain has to change… My video: What is the biggest killer? https://youtu.be/kAZ72sWHcUwMy audio: https://divinesuccess.net/wp-content/uploads/2021/Podcast1/What.is.th.ebiggest.killer.mp3
Mari Llewellyn's personal wellness journey, highlighted by a remarkable 90-pound weight loss, brought her online fame and sparked the creation of her wellness brand, Bloom Nutrition. But it's Bloom's consumers who have been fanning its flames in recent years, evangelizing about the products' impact on their own journeys to better health and wellbeing. Founded in 2019, Bloom debuted as a direct-to-consumer brand of pre-workout powders and has since evolved into an omnichannel supplement company, anchored by its popular Greens & Superfoods products. The brand is bolstered by a thriving social media presence: Mari routinely touts products to her 1.5 million Instagram followers, while Bloom itself has 427,000 followers on the platform and over 660,000 on TikTok. Bloom had been solely focused on e-commerce until October 2022 when the brand landed its first retail partnership by entering over 600 Target locations. Just four months later, Walmart added its products to nearly 1,800 of its stores. After a year on shelf, Bloom is one of the highest turning brands in its category at Target according to co-founder Greg LaVecchia, who credited Bloom's social media prowess for driving sales and velocity. In this episode, Llewellyn and LaVecchia spoke about the company's roots and how its marketing strategy has gradually shifted away from an emphasis on her personal story to one of “letting the creators create.” They also discussed how they measure the return on its investment in social media, why hiring young talent has been key to success on TikTok and how they've supported Bloom's relationships with Target and Walmart. Show notes: 0:43: Interview: Mari Llewellyn and Greg LaVecchia, Co-Founders, Bloom Nutrition – Llewellyn and LaVecchia spoke about their “Pursuit of Wellness” podcast, the differences between their respective offices and coffee consumption before Llewellyn discussed how a dramatic shift in health habits led to her becoming an influential figure in the wellness community. They also explained how they developed a popular brand of resistance bands and takeaways from its success, where they saw an opportunity to innovate in the supplement category, the reason that Bloom aligns with thousands of influencers and why it trusts its social team to make the right decisions for the brand. Later, they explained why Gen Z and Gen Alpha – and not experienced marketing leaders – are best equipped to lead social media strategy, how LaVecchia convinced Target to take on Bloom and why it thrived early on despite bottom-shelf placement, and how in-person events have been effective for driving awareness and trial. Brands in this episode: Bloom Nutrition
You might recognize her as one of the most accomplished female competitors in history, but today, we'll delve into the many reasons that make her one of the most remarkable individuals of all time. Join Emily Schromm and me in a conversation covering topics ranging from health and fitness to mindset and her adventurous year living in a van.Dive deeper into Emily's world: https://linktr.ee/emilyschromm
Vani Hari is a revolutionary food activist, a New York Times best-selling author, co-founder of the organic food brand Truvani, and was named one of the “Most Influential People on the Internet” by Time magazine. Hari started FoodBabe.com to spread information about what is really in the American food supply. She teaches people how to make the right purchasing decisions at the grocery store, how to live an organic lifestyle, and how to travel healthfully around the world. Visit her online at: foodbabe.com Her new cookbook, Food Babe Family will officially hit stores October 17, 2023. Connect with us: https://freedompact.co.uk/newsletter (Healthy, Wealthy & Wise Newsletter) https://instagram.com/freedompact https://tiktok.com/personaldevelopment https://twitter.com/freedompactpod firstname.lastname@example.org
As weight loss drugs like Wegovy and Ozempic continue to gain traction across the US, Americans could potentially reduce their purchases of high-calorie snacks and fast-food. In this episode of the Xtalks Food Podcast, Sydney talks about how these weight loss drugs work and how the food industry has slowly but surely become aware of the potential impact of these drugs. For example, Walmart's US CEO recently revealed that consumers using Ozempic tend to purchase fewer groceries. Shares of Mondelez International have fallen nearly 11 percent over the past six months. Food giant Nestlé has seen a 15 percent dip in the same period and even announced plans to develop products similar to Wegovy and Ozempic amidst concerns that they could reduce food consumption and impact profitability. While the team believes it's too early to tell what the impact could be, they are intrigued by the possibility of these two worlds colliding.Also in this episode, Sydney talks about Consumer Reports' (CR) revelation that dark chocolate could contain cadmium and lead, metals known to cause health issues. While cacao is the heart and soul of chocolate, giving it its characteristic taste, it's also where these heavy metals predominantly reside. With dark chocolate usually having a higher cacao content, it's more susceptible. In its pursuit of clarity, CR tested 48 different products spanning seven categories, namely cocoa powder, chocolate chips, milk chocolate bars, dark chocolate bars, brownie mixes, chocolate cake mixes and hot chocolate. Out of seven dark chocolate bars tested, five, or 71 percent, surpassed CR's thresholds for cadmium, lead or both. The team posits that most people won't need to worry about heavy metal consumption from dark chocolate, but it should encourage consumers to stay informed, choose wisely and enjoy in moderation.Read the full article here:Are Wegovy and Ozempic a Threat to the Food Industry?Cadmium and Lead in Dark Chocolate: A Sweet Treat with Bitter ConcernsFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured
Why is a century-old apple orchard and cider company betting big on the future of cannabis? Eddie Brennan, the fifth-generation owner of New York-based Beak & Skiff, discussed its foray and continued investment into the cultivation of cannabis and production of THC-infused drinks. The company built and operates a 20,000 sq. ft manufacturing and co-packing facility dedicated to the cannabis beverages, one that Brennan described as the largest on the East Coast. Also in this episode: the hosts' take on Ocean Spray's new line of zero-sugar juice (and why an asterisk is involved) and what Travis Kelce, Michael Bublé and Matthew McConaughey now have in common. Show notes: 0:35: Wrong Pipe. White Out Is Not Nail Polish. Secret Spray. That Was Swift. We Don't Need No Pants. – Ray kicked off the show by explaining how he choked on his ride to the office, the hosts collectively agreed that “White Out” had its day and is not to be sniffed, and expressed skepticism about Ocean Spray's new products and how consumers may perceive them. They also riffed on Travis Kelce's new brand of refrigerated entrees, which of three new celebrity-backed beverage alcohol brands has the best shot of being successful, a “pointless” ginger ale and why Jacqui's instant review of a particular drink brand is not to be missed. 30:12: Interview: Eddie Brennan, CEO, Beak & Skiff – Brennan spoke about taking the reins of his family's business, the reason for entering the cannabis space and how Beak & Skiff's customers reacted to the move and what he views as the trajectory for cannabis beverages. He also discussed the company's education strategy, inducing trial via a new 1 mg THC variety and the challenges of marketing cannabis on social media. Brands in this episode: Beak & Skiff, 1911 Established, Ayrloom, Essentia, Fly By Jing, Ocean Spray, Travis Kelce's Kitchen, TB12, Unreal Candy, Tequila Pantalones, Casamigos, Fraser and Thompson, Vosa Spirits, Pointless Ginger Ale, Lifted THC, Bobo's, Uncrustables, Rudi's, Chubby Snacks, Better Than Booze, Superfrau, Spare Tonic
The adage “luck is what happens when preparation meets opportunity” is often quoted by successful entrepreneurs. And it would stand to reason that the more opportunities you have, the luckier you'll be. But how do you best position yourself to create more moments, chances and meetings that might change the trajectory of your business? Austin Cocktails co-founders Kelly Gasink and Jill Burns, who founded the brand in 2012 and helped usher in a new era for premium RTD cocktails, say that the answer is two-fold: be okay with being uncomfortable and strive to “expand your luck surface area.” Doing so helped them land deals with Madison Square Garden and Virgin America airlines. It also led to an unexpected and pivotal meeting with the CEO of Constellation Brands. Introduced in 2016, Austin Cocktails markets full-strength canned cocktails made with premium spirits and natural ingredients. The products are distributed across the United States at a variety of retailers, including Whole Foods, BevMo, Target and Total Wine. In this episode, Gasink and Burns explained how they identified the opportunity for a premium tier of RTD cocktails, why they didn't emphasize a specific target demographic, how an unorthodox but highly effective sampling strategy unlocked new retail and distribution opportunities, and how they assessed the timing for a sale of Austin Cocktails to Constellation Brands. Show notes: 0:43: Interview: Kelly Gasink & Jill Burns, Co-Founders, Austin Cocktails – Gasink and Burns riffed about eccentric weather patterns in Texas and Austin as a hub for entrepreneurship before discussing the impact of Skinnygirl on the development of the modern RTD cocktail category and how they initial spoke to retailers about the need for premium options in the space. They also spoke about the challenges in getting the products made, why “everything good happened” at sampling events and why maintaining the brand's core tenets amid growing competition paid off. Later, they explained how their personal and professional networks were instrumental in the brand's development and why basing innovation solely on data may not be the best strategy. Brands in this episode: Austin Cocktails, Skinnygirl Cocktails
In this special presentation of our sister show, the NOSH Podcast Sunrise Strategic Partners' Peter Burns and Coefficient Capital's Franklin Isacson explain why the investor-brand relationship should be treated like a marriage.
In today's society, numerous food companies disseminate false information and conceal troubling practices in pursuit of their primary goal: profit. To achieve this objective, they employ various tactics to extract your earnings, often resorting to deceptive claims. It is crucial to maintain a vigilant approach and subject everything to thorough scrutiny. Jason then pick the worst one. join our Discord https://discord.gg/ndZwrUpeA5 email us email@example.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/the-worst-of-the-best-pod/message
Why are some investors writing checks while others are content to stay on the sidelines? The hosts discussed a new survey that examines the dynamics of contemporary deal flow. They also spoke about opportunities for entrepreneurs to spotlight their brands at BevNET's Winter 2023 events and highlighted two food brands that developed new snacks in collaboration with beverage companies. Show notes: 0:35: Oh, Hi, Whole Foods. Ask And Interview. Ube & Scotch. Tia Traction. Donuts And Coffee. – The episode kicked off with the news that representatives from Whole Foods will be participating in “Retailer One-on-One” sessions at NOSH Live, how attendees can take part in a live version of our Elevator Talk series and join us for a conversation in the Taste Radio Studio at BevNET Live. John whipped up some purple cocktails before the hosts congratulated Tia Lupita founder Hector Saldivar, whose company just raised $2.6 million, and chatted about what's eliciting interest (and causing concern) among food and beverage investors. Later, they munched on hibiscus-flavored popcorn, coffee-infused mini-donuts, chocolate truffles and better-for-you protein bars. Brands in this episode: Tia Lupita, The Glenlivet, Ruby, BjornQorn, Deux, Chamberlain Coffee, Evolved Chocolate, Yaza, Genius Juice, Resist
If you take the brand out of the farmer's market, do you have to take the farmer's market out of the brand? Not if you're Michele's Granola, a brand whose rustic package design and proprietary recipe have remained the same since inception. It's a big reason why Michele's has become one of the top-selling brands in its category. Launched in 2006 by founder Michele Tsucalas, Michele's Granola markets small batch granola made from natural, organic and non-GMO ingredients. The company's Maryland manufacturing facility produces over 35,000 pounds of granola and muesli weekly. Michele's also sells a two-SKU line of granola butter made from oats and nuts. The products are sold nationally at over 3,800 retailers, including Whole Foods and Wegmans, where Michele's is the top-selling granola brand at each chain, as well as Ralph's, Kroger and Sprouts. According to a profile in “Baltimore” magazine,” the company is expected to generate $15 million in revenue this year. In this episode, Tsucalas and company CEO Oliver Buccicone spoke about how focusing on quality and “premium simplicity” has enabled the brand to scale while maintaining its original, rustic package design and positioning. They also discussed the brand's patient path to distribution in conventional grocery, how they've pushed back on retailer demands for promotional pricing and why examining every cost is key to being cash-flow positive and profitable. 0:35: Michele Tsucalas, Founder & Oliver Buccicone, CEO, Michele's Granola – Taste Radio editor Ray Latif spoke with Tsucalas and Buccicone, with the founder sharing a bit of background about the brand's hometown of Lutherville-Timonium, Maryland before she explained why its packaging has remained consistent in the nearly 18 years since its launch. Buccicone spoke about why he joined the company and took on the role of CEO in 2020, why the company's focus on high-quality and easily understood ingredients resonates with consumers, and how it responded when conventional retail chains began knocking on its door. Later, they discussed why a constant examination of expenses gives a clearer picture of profit and loss, how they evaluate opportunities to innovate and the value of self manufacturing in being able to remain independent and attractive to Investors. Brands in this episode: Michele's Granola
This podcast is sponsored by ShopC60.com. C60 is a powerful, Nobel Prize-winning antioxidant, that helps to optimize mitochondrial function, fights inflammation, and neutralizes toxic free radicals! I'm a big fan of using C60 in conjunction with your keto and intermittent fasting lifestyle to support your immune system, help your body detox, and increase energy and mental clarity. My favorite C60 products for Keto & IF lifestyles include C60 Purple Power in Organic MCT Coconut Oil (can add this to your coffee) and their delicious Sugar-Free C60 Gummies (made with allulose and monk fruit)! If you are over the age of 40, and you'd like to kick fatigue and brain fog to the curb this year, visit shopc60.com and use the coupon code “JOCKERS” for 15% OFF and start taking back control over your health today! Today's episode is proudly sponsored by Paleovalley and its Essential C Complex. Not only does this immunity-boosting product have the three most potent sources of Vitamin C on the planet, but it also gives you 750% of the daily recommended dose – exactly the amount your immune system needs to stay in top shape. Hurry and grab yours from Paleovalley.com Did you know about how the big food industry pays health influencers to get their message out? Profiting off ultra-processed foods with cheap, chemical-based ingredients, their MO is more! These foods are unhealthy and linked to chronic inflammation, disrupting our gut microbiome, and causing chronic disease. So beware of the big food industry! Just because it's in the grocery store does NOT mean that it's okay for you to eat. We have to learn to watch out for the dopamine hit that comes when we get a mouthful of flavor, unaware of the downstream effects of what that will do to our bodies later on. Today Dr. Jockers is doing what he does best: speaking truth to power. With the revelations that have unfolded from a Washington Post article on how influencers online are being paid to promote Aspartame, artificial sweeteners, and unhealthy foods, he is giving us all the information we need to make a smart choice when it comes to the foods we put into our bodies. Learn about the principles of healthy eating that should guide you on your health journey rather than being led astray by an influencer or dietician who perhaps doesn't know any better. Information is power. Where are you getting your health information? Please join us! Please take a minute to share this episode if you find it to be of value. With so much misinformation out there about what constitutes healthy eating these days, it helps to have Dr. Jockers in our corner to set the record straight! “These kinds of artificial sweeteners...we have health influencers that are out there promoting them and protecting them. Taking money from big food industry in order to get this message out that these types of things are okay. And I'm not okay with that." - Dr. Jockers Subscribe to the podcast on: Apple Podcast Stitcher Spotify PodBean TuneIn Radio In This Episode: Beware ultra processed foods! The Washington Post Influencer Exposé 'Old science' and the myth of saturated fats Influencers get paid to say Aspartame is OK! The dangers of Aspartame (non-sugar sweetener) Where are you getting your health information? What's unethical about health influencers giving us bad dietary advice Understanding the dangers of Splenda The paid partnerships that caused confusion for Gen Z eaters How much are the diet influencers getting paid? Appreciating health principles as a healthier alternative What goes wrong when dieticians are poorly trained Ultra-processed foods are super unhealthy! The benefits of fruit for dessert Getting our kids to eat nutrient-dense food How your health results will come down to your diet and lifestyle Reduce: sugars, grains, and artificial sweeteners Maximal nutrients, minimal toxicants! Resources: Shop Carbon 60 - Use the coupon code "JOCKERS" for 15% OFF your first order in all their products! Essential C Complex Washington Post article - The food industry pays ‘influencer' dietitians to shape your eating habits - The Washington Post Aspartame study - Aspartame and cancer - new evidence for causation Splenda study - Sucralose Promotes Colitis-Associated Colorectal Cancer Risk in a Murine Model Along With Changes in Microbiota Connect with Dr. Jockers: Instagram – https://www.instagram.com/drjockers/ Facebook – https://www.facebook.com/DrDavidJockers YouTube – https://www.youtube.com/user/djockers Website – https://drjockers.com/ If you are interested in being a guest on the show, we would love to hear from you! Please contact us here! - https://drjockers.com/join-us-dr-jockers-functional-nutrition-podcast/
Today's show features an interview with Professor Marion Nestle. Marion Nestle is Paulette Goddard Professor, of Nutrition, Food Studies, and Public Health, Emerita, at New York University, which she chaired from 1988-2003 and from which she officially retired in September 2017. She is also Visiting Professor of Nutritional Sciences at Cornell. She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from the University of California, Berkeley, and has been awarded honorary degrees from Transylvania University in Kentucky and from the City University of New York's Macaulay Honors College. Marion talks to Chris and Mathew about dieting, portion sizes, snacking, and food politics. Also in this episode: Mathew and Chris play a round of: Name That Tune Go to https://betterhelp.com/ineededthat for 10% off your first month of therapy with BetterHelp and get matched with a therapist who will listen and help #sponsored Try Neurogum over at: https://tryneurogum.com/ineededthat #sponsored Thanks for checking out our podcast and please don't forget to follow along on Instagram at www.instagram.com/ineededthat Connect with Chris Powell, get links to his new app (coming soon) as well as products & speaking info at www.ChrisPowell.com Connect with Mathew Blades, and bring him into speak at www.learnfrompeoplewholivedit.com Bring movement to your company or school with Move 1 Million www.m1m.org Run the lululemon10k with us this November 12th, in Scottsdale, Arizona. Register HERE: https://lululemon10ktour.com/podcast Connect with Marion Nestle here: https://www.foodpolitics.com/ & https://www.instagram.com/marionnestle
What defines compelling innovation? Novel ingredients? Esoteric flavors? Unusual packaging? The hosts discussed how strategic and entrepreneurial companies are attempting to innovate in food and beverage and what's moving the needle for consumers. They also riffed on two new celebrity coffee brands, one launched by a “Yellowstone'' star and the other known for her status as a “teen mom.” 0:35: Late Night Radio. Coke's Latest Cocktail. Mushroom Coffee & Cognitive Shots. Ray's Famous Celebrity Rankings. – Ray kicked off the show by getting an NKOTB classic stuck in Mike's head before the hosts spoke about The Coca-Cola's Co's continued foray into beverage alcohol and a spicy line extension, whether a Jenelle Evans' new functional coffee brand will resonate with her fans and “B+ list celebrity” Cole Hauser's cowboy java. Jacqui praised a brand of plant-based sushi and a tree-bark infused drink line, Ray sipped on a brain-boosting smoothie shot and shared hummus, crackers and iced latte powders with John and Mike, the latter of whom didn't bring any coconut yogurt for the group. Brands in this episode: Sprite, Absolut Vodka, Coca-Cola, Jack Daniels, Simply, Topo Chico, Fresca, Free Rein Coffee, Time Of The Day, Juvenescence, Little Sesame, Konscious, You Need This, Twrl Milk Tea, Fly By Jing, Mabi, St. Agrestis, Maxwell House, The Coconut Cult
In this special presentation of our sister show, BevNET & NOSH's Community Call, Fly By Jing founder Jing Gao discussed how she leveraged DTC sales to secure retail opportunities, building and scaling a first to market product, and the education and marketing required to drive trial.
In today's episode, Vani Hari (THE FOOD BABE) is on the show! We discuss how the food industry is manipulating our taste buds by the ingredients being put into our food like natural flavors (and what natural flavors really are and how they're made) and how misleading marketing is confusing so many moms out there and how to navigate through it all. Check Out her New Book: Food Babe Family Topics Discussed: How natural flavors are made WHY natural flavors are put into food Ingredients that make us addicted to food MSG Seed oils Misleading marketing The FDA Food dyes What's in beer Obstacles in the food manufacturing process Better ways to cook healthy for your family Easy breakfast ideas How to eat healthy while traveling Check Out Vani Hari: Check Out her New Book: Food Babe Family Website Instagram Sponsored By: Equip Foods Equipfoods.com/digest Code DIGEST gets you 20% off ARMRA ARMRA Colostrum Use code DIGEST for a discount Ned CBD Get 15% off helloned.com/DIGEST or use code “DIGEST” at checkout Check Out Bethany: Bethany's Pantry Bethany's Instagram: @lilsipper Bethany's Website My Digestive Support Protein Powder Gut Reset Book Subscribe to my weekly newsletter (Friday Finds) www.lilsipper.com/subscribe As always, if you have any questions for the show please email us at firstname.lastname@example.org. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app! Learn more about your ad choices. Visit megaphone.fm/adchoices
Episode 151 Let's talk bodies Introduction: Let's take a deep dive into the alarming weight problem in America. I think it is important to understand the disconnect between what we consume and what our body's actually needs. There is a reason Americans have put on so much weight even though we have thousands of gyms and diet everything. The Food Industry's Influence on Our Diets the impact of the food industry on the American diet. processed, sugary, and high-calorie foods have become staples in our daily lives. The Misnomer of Modern "Food" the concept of what we call "food" today. ultra-processed foods and their effects on our health and body weight. Share startling examples of the ingredients in some common processed products. The FDA's Role in Defining "Food" the FDA's guidelines on food. Analyze how the FDA classifies certain products as food. Consider the influence of the food industry on these standards. The Rising Popularity of Weight Loss Medications I shed light on the increasing use of weight loss medications in the United States. Highlighting the reasons behind this trend, including the quest for fixes. Discuss the potential risks and benefits associated with weight loss drugs. The Alarming Obesity Statistics staggering statistics regarding the obesity epidemic in America. the myriad health implications of obesity and its impact on individuals and society. Personal Stories and Expert Insights my anecdotes or interviews with individuals coming up episodes who have struggled with obesity and weight-related issues. Featured guests that are experts on the complexities of the American weight problem and potential solutions. Conclusion: we need a closer look at our dietary habits and the consequences they bring. subscribe, share, and engage with the podcast for a more comprehensive understanding of the weight problem in America. Get full show notes, resources, and links on my website! Are you ready to go deeper? I am giving you the keys to the castle. If you enjoyed this podcast and want to hear more, make sure to subscribe so you'll never miss an episode! You can connect with me on Facebook, Instagram, TikTok or Youtube.
When they produced their first batch of non-alcoholic beer in 2017, Athletic Brewing Co. co-founders Bill Shufelt and John Walker knew they were on to something special. They may not have realized, however, they were brewing a revolution. Founded in 2017, Athletic Brewing has emerged as one of the fastest growing beverage companies in the U.S. and is leading the charge for a burgeoning cohort of zero-proof alcohol alternatives. According to industry trade group The Brewers Association, Athletic is the 13th largest craft brewer in America and the leading producer of non-alcoholic craft beer. Its products are distributed in all 50 states and available at over 50,000 retail stores nationwide, including Walmart, Costco, Publix, Target and CVS. Amid surging demand – Nielsen data from March showed annual dollar sales of the brand up 94% – Athletic has invested heavily in production. The company operates brewing facilities in Connecticut and San Diego, built in part from the $173.5 million in outside capital the company has raised, including a $50 million investment from Keurig Dr Pepper in November 2022. In this episode, Shufelt and Walker spoke about Athletic's role in the evolution of alcohol-alternative beverages and its influence on how consumers perceive them, why it's in the company's interest to support competitors and how it does so, how they evaluate new retail and distribution opportunities and where resources are best utilized, and how they stay grounded amid continued growth and industry hype. Show notes: 0:43: Interview: Bill Shufelt & John Walker, Co-Founders, Athletic Brewing – Taste Radio editor Ray Latif met with Shufelt and Walker at Athletic Brewing's facility in Milford, Connecticut, where they discussed the brand's outsized growth over the past two years, why they feel a responsibility to support competing brands in the nonalcoholic beer category, and how has how they have maintained the quality of their products amid exponential growth. They also spoke about why they prefer in-house staffing to outsourced help, how they consider entering new retail channels, including convenience stores, and why they are guided by Athletic's long-term vision amid speculation about a potential exit. Brands in this episode: Athletic Brewing Company, Heineken
In this solo episode, I discuss the recent news that many major financial analysts are concerned over weight loss drugs leading to a loss in revenue for the food industry within the next few years. I then discuss the popularity of "Street Food" items on menus and CPG products. Finally, I end with the news on staffing in the restaurant industry and where we might go from here. (This is not medical or investment advice. For entertainment purposes only) Links: https://www.cnn.com/2023/10/05/investing/ozempic-food-companies/index.html https://health.ucdavis.edu/blog/cultivating-health/ozempic-for-weight-loss-does-it-work-and-what-do-experts-recommend/2023/07#:~:text=Ozempic%20works%20by%20mimicking%20a,the%20effect%20of%20bariatric%20surgery https://health.ucdavis.edu/blog/cultivating-health/ozempic-for-weight-loss-does-it-work-and-what-do-experts-recommend/2023/07#:~:text=Ozempic%20works%20by%20mimicking%20a,the%20effect%20of%20bariatric%20surgery https://news.yahoo.com/ozempic-may-impact-food-industry-134803034.html?guccounter=1&guce_referrer=aHR0cHM6Ly93d3cuZ29vZ2xlLmNvbS8&guce_referrer_sig=AQAAABggXgUCYg2z3bhUk87B5itBFqNTfPMqhno783zhd7LfYcvSvR_heqiEIeTKhCzBGEZZGlgPwEHBQr2fZtWL0uvIUmkgHoe8chrGO-TWnOUrFqQxad7xXbZnyeKIlgla_4WOek_fCchYqLZ0e-xnLkXsA4DKVkwH3I91n877Nh3S https://www.uschamber.com/co/good-company/launch-pad/companies-monetize-consumer-demand-for-street-food https://restaurant.org/research-and-media/research/economists-notebook/analysis-commentary/restaurants-surpassed-pre-pandemic-employment-peak-in-september/ Find the newsletter at linecookthoughts.com
A new book that's part essay collection and part cookbook amasses stories, insights and delicacies of over sixty BIPOC women and femme-identifying people who are shaping the food and wine industry today. Food writer Klancy Miller discusses her book, For the Culture: Phenomenal Black Women and Femmes in Food.