Podcasts about Food marketing

What is America's appetite for duck - and is it growing? The Jurgielewicz brothers - Dr. Jim, Joey, and Michael - joined The Food Institute Podcast to talk about how Joe Jurgielewicz & Son is continuing the company's long history while innovating for the future, all while maintaining a balance between family and business. More about Joe Jurgielewicz & Son Ltd.: Joe Jurgielewicz & Son Ltd. (JJS), America's Tastiest Duck, is a family-owned and operated, 4th generation business with a rich history dating back to 1933. Starting on Long Island, NY, and now based in Hamburg, PA, the Jurgielewicz family has been dedicated to raising the highest quality Pekin ducks for generations. Their vertically integrated approach, overseen by veterinarians Dr. Joe (founder/CEO) and Dr. Jim (President), ensures top quality and animal welfare from hatching to distribution. This commitment results in ducks with the perfect meat-to-fat ratio, making them the preferred choice of renowned chefs and establishments worldwide. The Jurgielewicz family is proud to continue its 93-year tradition of providing the highest-quality Pekin duck products and world-class service to clients globally for generations to come. https://tastyduck.com/ More about Culver Duck Farms Inc.: Culver Duck Farms, Inc. is one of the nation's largest producers of White Pekin Duck and the first duck meat farm in North America to earn the American Humane CertifiedÔ status. The business is the winner of 7 National Association for the Specialty Food Trade (NASFT) trophies since 1959 and was started in Long Island, New York in 1858. Culver Duck moved to Middlebury, Indiana, in 1959 and began processing ducks in 1978. https://culverduck.com/ More about Dr. Jim Jurgielewicz: Dr. Jim Jurgielewicz is President of Joe Jurgielewicz & Son, a family-owned, vertically integrated duck farming operation with roots dating back four generations. As one of the few veterinarians specializing in duck production, he combines veterinary expertise with a lifelong commitment to animal welfare, sustainable agriculture, and producing high-quality Pekin ducks. Working alongside his two brothers, Dr. Jim helps lead the family business while continuing a legacy that has made the Jurgielewicz name synonymous with excellence in duck farming. More about Michael Jurgielewicz: Michael Jurgielewicz serves as co-head of business development and marketing at Joe Jurgielewicz & Son Ltd. and Culver Duck Farms, where he works closely with his brother, Joey, to lead the department and drive the strategic direction of both companies. He holds a degree from Cornell University's School of Hotel Administration, graduating in 2013. Following graduation, Michael joined Sweet Street Desserts as Business Development Manager for their international division, managing growth across Canada, Mexico, and Asia. In 2019, he transitioned to the family businesses, where he works alongside his brothers, Dr. Jim and Joey, to expand their market presence and build on the companies' longstanding legacy. More about Joey Jurgielewicz: Joey Jurgielewicz leads the business development and marketing departments at Joe Jurgielewicz & Son Ltd. and Culver Duck Farms alongside his brother Michael. He holds a BS in Food Marketing from Saint Joseph's University (2009) and a Master of Management in Hospitality (MMH) from Cornell University (2016). With an educational background spanning food marketing and hospitality management, Joey brings a well-rounded perspective to growing his family duck farms. A key part of his role involves cultivating relationships with some of the culinary world's most acclaimed talents, working closely with Michelin-starred chefs — including Daniel Boulud, Jean-Georges Vongerichten, and Marc Forgione — to feature the family's duck on their menus. Together with his brothers, Dr. Jim and Michael, he is committed to strengthening the companies' market position and honoring their longstanding family legacy.

About the Guests Lee Schulz joined Ever.Ag as their chief economist in 2024. In this role, he speaks on various industry topics, develops and delivers economic data and analyses, and provides clients with critical economic perspectives for informed decision-making. He also serves as the consulting economist for the National Pork Board. Lee grew up on a crop and livestock farm in central Wisconsin. From 2012 to 2024 he was on the economics faculty at Iowa State University where he served as a professor and as the statewide extension specialist on livestock economics and markets. Lee has a bachelor's degree in agricultural business from the University of Wisconsin-River Falls, a master's in agricultural economics from Michigan State University, and a Ph.D. in economics from Kansas State University. Kiersten Hafer, vice president of business intelligence and innovation for the National Pork Board, provides strategy, insights and guidance to the pork industry and supply chain on where to play and how to win with pork. She has leveraged her 30 years of experience with Fortune 500 companies and high-growth organizations to uncover and unlock potential, facilitate change and measure expansion. As a lifelong connector and change agent, she has strategized business growth with retailers, marketing agencies, food brokers, foodservice operators, market research firms and consumer goods manufacturers. Before her role with the National Pork Board, she served as vice president of marketing for Clemens Food Group, where she was responsible for marketing, innovation and business insights across its retail and foodservice businesses. Hafer is a graduate of Saint Joseph's University with a Master of Science degree in Food Marketing from the Haub School of Business. She resides in the Greater Philadelphia region with her husband, two children and two golden retrievers. Jesse Heimer owns Heimer Hampshires, a 500-sow show pig enterprise, where he leads a team of eight raising competitive pigs for junior livestock enthusiasts nationwide and sells progressive genetics via semen and breeding stock to other breeders. Heimer is a founding member and past board member of the Missouri Youth Show Pig Circuit (2009-2023) and a current Missouri Pork Association board member. At the national level, he is a Pork Leadership Institute graduate (2021); hosted dialogue with industry leaders to foster harmony between show pigs and commercial sectors; sits on the NPPC Traceability task force; participates in the AgView working group and represents exhibition swine on the General Conference Committee of the U.S. Swine Health Improvement Plan. What can you expect to learn from this episode of Popular Pig? Why growing pork demand starts with understanding the consumer not just the product How data is being used to target the right people with the right message at the right time Why demand growth is a long game and what realistic expectations should look like How marketing efforts actually connect back to producer profitability and value

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3409: Riley Pearce breaks down how “healthy” marketing claims can quietly influence our food choices and lead us to overconsume products that only appear nutritious. By understanding the health halo effect and learning how to decode ingredient lists and nutrition labels, you can make smarter grocery decisions and avoid being misled by trendy buzzwords. Read along with the original article(s) here: https://freeformfitness.ca/what-is-the-health-halo-and-has-it-fooled-you/ Quotes to ponder: “We subconsciously believe that foods that are labelled as organic, local, natural, high protein, low fat, no added sugar, healthy, etc., are the healthy choice for us.” “The issue with the health halo is that once we have purchased it, we don't show the same moderation with these products as we would be the normal version of them.” “If it claims to be high protein, but there's more sugar than protein, it's a candy bar.” Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3409: Riley Pearce breaks down how “healthy” marketing claims can quietly influence our food choices and lead us to overconsume products that only appear nutritious. By understanding the health halo effect and learning how to decode ingredient lists and nutrition labels, you can make smarter grocery decisions and avoid being misled by trendy buzzwords. Read along with the original article(s) here: https://freeformfitness.ca/what-is-the-health-halo-and-has-it-fooled-you/ Quotes to ponder: “We subconsciously believe that foods that are labelled as organic, local, natural, high protein, low fat, no added sugar, healthy, etc., are the healthy choice for us.” “The issue with the health halo is that once we have purchased it, we don't show the same moderation with these products as we would be the normal version of them.” “If it claims to be high protein, but there's more sugar than protein, it's a candy bar.” Learn more about your ad choices. Visit megaphone.fm/adchoices

Recorded live from the stage at the SIAL Innovation Show in Montreal, this special episode of The Voice of Retail dives headfirst into one of the most disruptive forces reshaping commerce: artificial intelligence and its growing influence on how consumers discover, evaluate, and purchase food and grocery products. Michael welcomes Guillaume Mathieu, Co-Founder and Partner at Montreal's ilot, a strategic consultancy helping brands and retailers navigate growth, innovation, and consumer behaviour in Quebec and beyond. Guillaume also serves as Editor-in-Chief of Boillon, a leading B2B media platform for Quebec's agri-food sector, and is himself a podcaster in the brand and food space. Together, they unpack new consumer research revealing a fascinating contradiction: while consumers—especially younger shoppers—are rapidly embracing AI tools in everyday life, many remain hesitant when AI intersects with food. Why? Because food is deeply emotional, personal, and tied to authenticity. Guillaume shares proprietary insights showing that consumers are comfortable with “invisible AI,” such as asking ChatGPT for recipes or meal ideas, but become significantly more skeptical when AI becomes physically visible—whether that's robotic baristas, automated cooking systems, or AI-driven food preparation. The conversation explores how search behaviour is rapidly evolving from short keywords to highly contextual prompts. Consumers are no longer searching “pasta sauce”—they're asking for “a locally made tomato sauce perfect for a Mother's Day dinner.” That shift is creating enormous opportunities for smaller brands to compete against larger incumbents by winning on relevance, storytelling, authenticity, reviews, and discoverability across platforms like Reddit, websites, and emerging generative engines. Michael and Guillaume also examine the rise of Generative Engine Optimization (GEO), the next evolution of SEO, and why brands must rethink their digital content strategy immediately. Product pages, recipes, reviews, seasonal content, and contextual storytelling may soon become critical assets in getting surfaced by platforms like OpenAI's ChatGPT, Google Gemini, and other AI-powered recommendation engines. On the retail side, the discussion turns to smart appliances, AI-powered grocery ecosystems, and the possibility that refrigerators themselves could become the next e-commerce channel. As technology companies, delivery platforms, and retailers compete for ownership of consumer relationships, this episode offers essential strategic insight for grocers, food brands, marketers, and retail executives.   https://ilotetcie.com/ Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fifth year in a row, the National Retail Federation has designated Michael as on their Top Retail Voices for 2025 and 2026. Thinkers 360 has named him on of the Top 50 global thought leaders in retail. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

Nutrition Nugget! Bite-sized bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Biena Edamame and whether this crunchy, protein-packed, roasted soybean snack deserves a spot in your healthy snack rotation. Are these little bites truly a nutritional powerhouse, or is the marketing just noise? Jenn digs into the ingredients, the nutrition facts, and even the sourcing of the soybeans to give you the full picture. Is this an airport find worth tracking down at your grocery store, or are there enough red flags to give you pause? Tune in to find out where Jenn lands on this one. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become a Happy Healthy Hub MemberJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramParkinson's Disease and the Gut Microbiome ConnectionKEYWORDS: Jenn Trepeck, Nutrition Nugget, Salad With A Side Of Fries, Health Tips, Wellness Tips, Healthy Protein Snacks, Biena Edamame, Roasted Edamame, Plant-Based Snacks, High Protein Snacks, Healthy Snacking, Edamame Snacks, Chickpea Snacks, Avocado Oil Snacks, Non-GMO Snacks, Gluten-Free Snacks, Vegan Snacks, Portable Snacks, Airport Snacks, Snack Label Reading, Nutrition Facts, Serving Size, Net Carbs, Dietary Fiber, Naturally Occurring Sugar, Sodium Content, Himalayan Pink Salt, Glyphosate, Organic Soy, Soybeans, Rule Of Five, Nutrient Dense Foods, Legume Snacks, Weight Loss Snacks, Wellness Snacks, Clean Ingredients, Snack Portion Control, Protein Per Serving, Low Sugar Snacks, Crunchy Snacks, Salty Snacks, Convenience Foods, Travel Snacks, Snack Comparison, Detoxification, Food Marketing, Best High Protein Plant-Based Snacks, How To Read Snack Nutrition Labels

Kim on a Whim dives into the latest food trend obsession with protein, highlighting how companies are aggressively marketing protein-infused products from pizza dough to water while consumers overlook unhealthy ingredients and high sugar content. Kim points to a Starbucks protein latte loaded with 31 grams of sugar as an example of misleading health claims, warning that many protein bars and drinks contain junk additives despite appearing healthy. The conversation expands to America's sugar addiction, food quality differences in Europe, and the influence of social media trends on consumer behavior, before wrapping up with a lighthearted discussion about marathon runners and fitness comparisons. Hashtags: #KimOnAWhim #ProteinTrend #FoodMarketing #HiddenSugar #HealthTrends #Nutrition #RFKJr #FoodQuality #SugarAddiction

Are seed oils really that bad? Are people getting enough protein? Neil deGrasse Tyson, Paul Mecurio, & Gary O'Reilly cut through the noise on health myths, food misinformation, and the forces making it harder than ever to eat well with nutrition scientist, Jessica Knurick, PhD.  NOTE: StarTalk+ Patrons can listen to this entire episode commercial-free here:  https://startalkmedia.com/show/busting-nutrition-myths-with-jessica-knurick/ Thanks to our Patrons Rand Richards, Robert van de Walle, C jones, Abbie Dorable, Dave Guhlke, Kyle Ditzig, Ryan Mulcahy, Emil Brandin, David Neris, Michael v. D., Davy Molhoek, Barry Ginsburg, ÆfelRound and find out, Chris Straley, Sumit, Aaroncavelero, Shaunte Martinez, meanbeanmachine, Jeremy Bolduc, Carly Schwartz, Andrew G. Williams, Sharptooths, Areich Richardson, Daniel Weber, Jerry Agrinzoni, Bryan Woodruff, Martynas Jonaitis, Chris sides, John Carmel, Larry Welch, Ryan Morton, Hayden, AstroAigle, Karl Meier, Ryan, Yair, Patrick Hagerty, Chiara, Jess, April Walsh, Pat, sailing dreamweaver, JohnH, Jason Sterling, Donna Friedman, immi white, Marieke Folbert, Shadow, BL, Austin Cobb, Jacob Nicola, Tom Hardgrove, Alexandre Codina, Ian Stafford, vincent oldershaw, Psyonik, BoothBees, Adrian Strehlou, Juan Fernandez, trustabe Cat, G J, Alex, Daniel Ramirez, Sergei Mnatsakanov, Dan R, Destiny Morris, Jraché, Tom Malcolm, KenG, Devin Ulin, Ken San, Ken, ft, Tim Potkay, Matt Anderson, Dejan Fortuna, Jordan Dziedzic, Damein Alexander, Jeb Enoch, Catherine, Cleric Rufio, Aleem Salami, Gfjsyughj, Jesse Hanrahan, Poob, Jayanta Banik, LawfulnessLast, Paul Eibe, kruz, Lucas, Sally Young, Jeff Valle, Eli Blezard-Revill, Connor Simonton, Renée, James Fitzgerald, Guillaume "gee-YOHM", Parent-Teacher of the Abyss, Eric Varela, Shelby Jenkins, and Josh Duncan for supporting us this week. Subscribe to SiriusXM Podcasts+ to listen to new episodes of StarTalk Radio ad-free and a whole week early.Start a free trial now on Apple Podcasts or by visiting siriusxm.com/podcastsplus. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Your grocery cart full of “healthy” food labels might be lying to you. The foods you reach for because they sound clean, light, or natural may be doing very little, or worse, working against your health goals. This episode is the April Fools reality check nobody asked for, but everybody needs.Jenn Trepeck, host of Salad with a Side of Fries and certified health and lifestyle coach, walks through four categories of foods marketed as healthy that are anything but: breakfast staples, popular snacks, trendy drinks, and wellness-washed products. Backed by real-food labeling lawsuits and honest nutrition breakdowns, Jenn helps you see past the clever packaging so you can make choices that actually serve you without throwing out everything you enjoy.What You Will Learn in This Episode:✅ Why beloved breakfast options like granola, acai bowls, and avocado toast often fall short as complete, balanced meals and what to do instead✅ How popular snack foods, such as veggie chips, rice cakes, and trail mix, use smart packaging to appear nutritious while delivering mostly empty carbohydrates✅ The truth behind drinks marketed for health, including green juice, vitamin water, and plant-based milks, and how misleading marketing has shaped what we put in our bodies✅ How major brands, including Naked Juice, Kashi, and Halo Top, have faced food labeling lawsuits over sugar content and natural claims, and what this means for how you shopThe Salad With a Side of Fries podcast, hosted by Jenn Trepeck, explores real-life wellness and weight-loss topics, debunking myths, misinformation, and flawed science surrounding nutrition and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.TIMESTAMPS:00:00 April Fools inspires a deep dive into healthy food myths03:53 Food labeling lawsuits explained: David Bars, Naked Juice, Kind Snacks, Kashi, and misleading marketing10:51 Why it is up to consumers to look past food marketing and read nutrition labels11:42 Breakfast foods breakdown: granola, flavored yogurt, acai bowls, and avocado toast16:14 Avocado toast deep dive: why bread and healthy fat alone do not make a balanced meal22:27 Snack category begins: the truth about veggie chips and what is really in the ingredients25:36 Protein bars and trail mix: how to evaluate labels and what actually to look for29:17 Rice cakes and pretzels: why these popular healthy snacks are mostly empty calories33:14 Drinks category: green juice, smoothies, and vitamin water are put to the test44:09 Wellness-washed products revealed: low-calorie ice cream, plant-based milk, and more46:33 Pizza, Pastas and Gluten Free: read the labelsKEY TAKEAWAYS:

Do you ever feel like the food industry is moving faster than you can keep up with? Between viral products, changing claims, and nonstop noise, it can be hard to tell what actually matters. In this episode, Elizabeth takes us inside expo west for a behind-the-scenes look at what's emerging in food trends, the evolving grocery future, and the bigger conversation around food innovation. What she noticed opens up a thoughtful conversation about how products are positioned, how perception is shaped, and why so many people feel overwhelmed trying to make sense of it all. This episode explores the growing pull of future foods, the influence of food marketing, and the subtle ways wellness marketing affects everyday shopping decisions. It also speaks directly to the food confusion and nutrition confusion that can build when bold claims, trendy ingredients, and conflicting advice all compete for attention. Rather than getting swept up in hype, this conversation invites a more grounded look at ingredient transparency, personalized nutrition, and what it means to support holistic wellbeing in a landscape shaped by shifting grocery trends and broader wellness trends. If you've been craving a steadier way to think about nutrient dense foods as a health conscious consumer, this episode will leave you with plenty to reflect on. In this episode, you'll learn: What expo west reveals about where the food industry may be heading Which food trends are starting to shape the grocery future How food innovation is influencing the conversation around future foods Why food marketing and wellness marketing matter more than many people realize What may be fueling so much food confusion and nutrition confusion Why ingredient transparency matters to today's health conscious consumer How shopping decisions are shaped by more than nutrition alone Where personalized nutrition connects to changing grocery trends Why nutrient dense foods still matter amid rising wellness trends How all of this connects back to holistic wellbeing If you've been trying to sort through mixed messages and understand what today's wellness conversation is really asking of you, this episode offers a thoughtful place to begin. Let's rebrand wellness together! Elizabeth, Tara & Maria   Join the retreat! Save your seat and give yourself the space to pause, breathe, and welcome the new season with intention: https://www.eventbrite.com/e/inhale-a-spring-retreat-for-women-craving-space-and-connection-tickets-1984557628289?aff=oddtdtcreator  Connect with us! The Ultimate Self Care Planner: https://elizabethharrisnutrition.ck.page/9e817ab37e Elizabeth Harris, MS, RDN, LDN FB: Health and Healing with Intuitive Eating community https://www.facebook.com/groups/healthandhealingwithintuitiveeating Instagram: https://www.instagram.com/ElizabethHarrisNutrition Take the free quiz, What Type of Eater Are You?: https://elizabethharrisnutrition.com/quiz Stay on track with your health goals, and receive exclusive access to offers and events when you sign up for my newsletter: elizabethharrisnutrition.com/#email  Tara De Leon, Master Personal Trainer Email: FitnessTrainer19@hotmail.com Instagram: https://www.instagram.com/tara_de_leon_fitness Join Tara's Newsletter: www.taradeleonfitness.com/connect Maria Winters, LCPC, NCC Instagram: https://www.instagram.com/coaching_therapist/ FB: https://www.facebook.com/MWcoachingtherapy Website: www.thecoachingtherapist.com Connect with our sponsors:   If you want to start a podcast or grow your existing one, visit julianabarbati.com and let them know we sent you!   Capture those precious early moments right in the comfort of your own home with Maryland-based photographer Casey Boss. Book your maternity or newborn session today:    Instagram: https://www.instagram.com/caseyelainephotography   Episodes mentioned: Episode 133 - How Much Protein Do Women in Midlife Really Need? https://podcasts.apple.com/us/podcast/wellness-rebranded-intuitive-eating-diet-culture-mental/id1651744916?i=1000702811879 Episode 139 - Rethinking Your Relationship with Alcohol with Maureen Benkovich, Alcohol Freedom & Wellness Coach “Sober Fit Chick https://podcasts.apple.com/us/podcast/wellness-rebranded-intuitive-eating-diet-culture-mental/id1651744916?i=1000710229517   Episode 168 - Is Fibermaxxing Just Hype, Or Actually Helpful?  https://podcasts.apple.com/us/podcast/wellness-rebranded-intuitive-eating-diet-culture-mental/id1651744916?i=1000741634220

Nutrition Nugget! Bite-sized bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Dunkin's Protein Drinks. Dunkin' has officially jumped on the protein bandwagon and is rolling out a new line of protein drinks that have everyone asking: Are these actually a good source of protein? Jenn went straight to the source, visiting multiple Dunkin' locations, digging into the nutrition facts PDF, and asking the questions most of us never think to ask. What she found might surprise you. On the one hand, Dunkin' uses a real, recognizable dairy-based milk with a clean ingredient list and no added sweeteners or emulsifiers. On the other hand, the protein count may not be quite what the marketing suggests. Jenn also addresses the ingredients that go into your cup beyond that protein milk so that you can decide for yourself if this is a smart, satisfying option or just another trend wrapped in clever branding. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become a Happy Healthy Hub MemberJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramNutrition Nugget: Flavor SyrupsNutrition Nugget: Fairlife Protein ShakeKEYWORDS: Jenn Trepeck, Nutrition Nugget, Salad With A Side Of Fries, Health Tips, Wellness Tips, Dunkin Protein Drink, Protein Drinks, Fast Food Nutrition, Dunkin Menu, Protein Milk, Lactose Free Milk, Lactaid Brand, Nutrition Facts, Coffee Drinks, Protein Content, Starbucks Protein Drinks, Sugar Free Syrup, Vanilla Syrup, Almond Syrup, Protein Latte, Protein Refresher, Nutrition Nugget, Weight Loss, Wellness Podcast, Health Coach, Healthy Coffee Options, Nutrition Labels, Filtered Skim Milk, Reduced Fat Milk, Vitamin A, Vitamin D3, Lactase Enzyme, Artificial Growth Hormone Free, Dairy Milk, Non Dairy Options, Coffee Additives, Food Marketing, Added Sugar, Saturated Fat, Nutrition Myths, Healthy Eating, Protein Powder, Fast Food Coffee, Megan Thee Stallion Dunkin, Protein Trend, Is Dunkin Protein Drink Actually Healthy, Dunkin Protein Drink Nutrition Facts Review, Protein Coffee

Joanne Uí Chrualaoich, CEO of Safefood

Is everything at the grocery store suddenly “protein-packed”? In this episode of That Don't Sound Right, hosts Peter and Cecil dive headfirst into the modern protein obsession—breaking down keto dieting, tracking carbs and ketones, and the explosion of high-protein snacks lining supermarket shelves. From protein-fortified ketchup and ice cream to waffles that promise muscle gains, Peter and Cecil explore whether added protein is actually beneficial—or just brilliant marketing. Along the way, they share personal experiences, practical nutrition insights, and plenty of grocery-aisle head-scratching moments. Lighthearted, candid, and conversational, this episode helps listeners think critically about food labels, diet trends, and whether we really need more protein—or just better information. Join the conversation and subscribe on YouTube at TDSR Podcast for more episodes that question what everyone else takes for granted. Hashtags: #tdsrpodcast #ThatDontSoundRight #ProteinCraze #KetoDiet #HighProtein #NutritionTrends #FoodMarketing #LowCarb #Ketones  Connect with us:

Nutrition Nugget! Bite-sized bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Javvy Coffee. With bold flavors ranging from chocolate raspberry truffle to brownie batter s'mores, and promises to help you "get healthier, lose weight, and reach your fitness goals," this coffee concentrate brand is making some serious noise on social media. But when Jenn digs into the nutrition facts and ingredient lists, things get interesting. Zero calories but full flavor? Natural ingredients but mysterious "natural flavors"? A serving size that seems suspiciously small? And why can't she find any information about who actually makes this product? Between the protein coffee's laundry list of health benefit claims, the concentrate's confusing nutrition labels, and sweeteners that are hundreds of times sweeter than sugar, Jenn has some thoughts. Is Javvy Coffee the convenient, guilt-free beverage solution it claims to be, or is there more to the story hidden behind the marketing language? Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become a Happy Healthy Hub MemberJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramKEYWORDS: Jenn Trepeck, Nutrition Nugget, Salad With A Side Of Fries, Health Tips, Wellness Tips, Coffee Concentrate Nutrition, Protein Coffee, Coffee Concentrate, Natural Flavors, Whey Protein Concentrate, Added Sugar, Zero Calories, Medium Chain Triglycerides, Reb M, Stevia Sweetener, Acacia Fiber, Arabica Coffee, Instant Coffee, Nutrition Facts, Serving Size, Ingredient Transparency, Food Marketing, Health Claims, Fitness Goals, Weight Loss Coffee, Functional Coffee, Coffee Syrups, Protein Creamer, Lactose Intolerance, Natural Sweeteners, Prebiotic Fiber, Pink Himalayan Salt, Coffee Flavors, Regenerative Farming, Ethical Sourcing, Caffeine Content, Brand Transparency, Label Reading, Food Science, Clean Ingredients, Coffee Alternative, Iced Coffee, Home Coffee, Is Javvy Coffee Good For Weight Loss? What Are The Ingredients In Protein Coffee

CJ Bruce is the Founder and CEO of The Missing Ingredient, a Sacramento-based food marketing agency that helps healthful and sustainable food and beverage brands grow. The agency specializes in performance marketing, paid media, influencer campaigns, and AI-driven strategies. Since 2016, CJ has led a team of 15, working with brands like Amy's Kitchen, Sumo Citrus, Baskin-Robbins, and Milk Bar. A certified plant-based chef and former food influencer, he combines his passion for food and technology to help brands stand out, connect with consumers, and scale. In this episode… What makes some food products stand out while others fade into obscurity? Why do certain brands go viral, gaining devoted fans almost overnight, while others never leave the shelves? Could the secret lie in the right mix of marketing creativity, influencer partnerships, and technology? As noted by food marketing veteran CJ Bruce, the intersection of creative passion, tactical strategy, and AI integration defines the modern path to success. He highlights the importance of building genuine relationships with influencers rather than relying on one-off partnerships, creatively engaging consumers through contests, and leveraging digital workflows to scale brands quickly. By combining micro-influencer campaigns, viral video content, and AI-driven processes, even niche products can gain cult followings and achieve measurable growth. He emphasizes that balancing technology with authentic human connection is key to capturing attention in today's fast-moving food landscape. In this episode of the Inspired Insider Podcast, Dr. Jeremy Weisz sits down with CJ Bruce, Founder and CEO of The Missing Ingredient, to discuss mastering food and beverage brand growth in the digital era. They explore how CJ uses AI to streamline campaigns, the strategies behind viral influencer marketing, and how to tap into emerging food trends for rapid growth. CJ also shares practical tools and workflows that help brands scale while staying agile.

In this Omni Talk Retail interview, recorded live from FMI 2026 in San Diego at the Simbe booth, Chris Walton and Anne Mezzenga sit down with Russell Zwanka, Director of the Food Marketing Program at Western Michigan University. Russell shares insights from decades in grocery retail and merchandising, paired with his current role shaping the next generation of industry leaders. The conversation explores how Gen Z and Gen Alpha are entering the workforce, what retailers often misunderstand about younger talent, and why flexibility, culture, and in-person learning still matter. The discussion also dives into AI, agentic commerce, GLP-1 adoption, and how grocery store formats are beginning to diverge. Russell explains why shelf intelligence, human judgment, and operational understanding remain critical, even as automation and AI accelerate across the industry. Key Topics Covered - What retailers get right and wrong about Gen Z talent - How AI and agentic commerce are changing food marketing - Why human curation still matters in an AI-driven world - The growing divide between grocery store formats - How GLP-1s are influencing shopping behavior and nutrition - What future grocery careers will look like for students Stay tuned to Omni Talk Retail for continued coverage from FMI 2026, recorded live from the Simbe booth in the FMI Tech section. #FMI2026 #GroceryRetail #FoodMarketing #RetailEducation #AIinRetail #GLP1 #FutureOfGrocery #OmniTalk

Unmasking Hidden Sugars in 'Healthy' Drinks: Leyla Muedin, a registered dietitian nutritionist, examines the surprising amounts of sugar found in commonly perceived 'healthy' drinks. She discusses how beverages like energy drinks, fruit smoothies, and chai lattes can exceed the daily recommended sugar intake, based on a study by Ben's Natural Health. Leyla warns that even health-focused products and homemade drinks can contain high sugar levels, which can impact weight, blood sugar levels, and overall health. She emphasizes the importance of being an 'ingredient sleuth' and making informed choices. 

Australian sleepwear brand Peter Alexandar has recently launched a ‘Macca's' collection  which includes items for children. In this edition of The Conversation Hour, we ask for your thoughts on whether it is an appropriate collaboration, and whether it constitutes a form of fast-food advertising to young people. Also in this edition, is it time we finally give romance fiction its recognition ? Plus, later in the hour the eSafety Commissioner's  teen social media ban may include Roblox, but how will the ban actually work in practice

Nutrition Nugget! Bite-sized bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Premier Protein, to see if these popular protein drinks live up to the hype. She assesses the marketing of Premier Protein drinks, which heavily emphasize a "flavor-first" approach and boldly state they "never sacrifice flavor for nutrition." Jenn questions this premise, pointing out that most people turn to a protein shake for its nutritional value, not only for its flavor. She dissects the nutritional facts and ingredient list, looking for what a "flavor-first" approach might add or miss altogether. What does Jenn uncover that makes her conclude this might be a pass for her? Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become a Happy Healthy Hub MemberJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramKEYWORDS: Premier Protein Drinks, Wellness And Weight Loss, Nutrition Nugget, Pre-Made Protein Drinks, Chocolate Flavor, Vanilla Flavor, Classic Protein Shake, Almond Milk, Indulgence Protein Shake, Mini Protein Shakes, Protein Powders, Protein Cereals, Protein Pancakes, Protein Goals, Nutrition Facts, Food Supplement, Not A Low Calorie Food, Post-Workout Protein, Micronutrients, Vitamin Blend, Milk Protein Concentrate, Calcium Caseinate, Sunflower Oil, Soybean Oil, Natural And Artificial Flavors, Cellulose Gum, Carrageenan, Sucralose, ACE K, Flavor First, Progress Over Perfection, Happy Healthy Hub, Vegan Almond Butter Chocolate Chip Cookies, Food Marketing, Protein Marketing, Flavor First

Tamsin Daniel, a senior marketing professional and Head of Marketing at Firetree Chocolate, shares her embarrassing culinary f*ck up while supporting celebrity chef Meena Patak during a cooking show filmed in India. What begins as an exciting opportunity quickly descends into chaos with illness and a fundamental misunderstanding about chickpeas.

On this week's episode, host Caryn Antonini is joined by Franz Mitterrutzner, a seasoned Italian food marketing executive and agribusiness leader, who is known for his advocacy for protecting and recognizing the uniqueness of regional food products through international geographical designations. Franz served as CEO of the Consortium for Speck Alto Adige, the quality consortium safeguarding South Tyrol's signature speck, a PGI‐protected dry‑cured smoked ham. Franz led the consortium from 1997 to 2009, and during his tenure, yearly production increased from 700,000 hams to 2.5 million. Franz also created and organized the annual Speckfest in Bolzano and Val di Funes, one of the most important Italian food events, celebrating speck as a regional specialty - the festival garnered more than 80,000 guests. Today Franz is a consultant for international food marketing, his expertise in products with Protected Geographical Indications.For more information on our guest:Speck Alto Adige PGI – Original South Tyrolean Speck / Baconspeck.itlinkedin.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

La comida se ha vuelto parte esencial del mundo de la moda, desde la bolsa de jitomate de LOEWE, los cafés de Tiffany o Vuitton, hasta las bolsas de baguette, tenis de concha y logos en mantequilla. Exploramos el food marketing como un lujo accesible y de confort en tiempos difíciles.Hablemos de Moda⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ con ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Claudia Cándano⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ y ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Jordi Linares⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, disponible en video en Youtube y en audio en todas las plataformas de podcast.

Today’s guest is the queen of turning your everyday shower into a full-blown sensory experience—and the brains behind one of the fastest-growing body care brands to come out of Australia. Lizzie Waley is the founder of Sundae Body, a bold, joyful, and totally delicious take on body care that launched in 2021—and in just a few short years, has exploded into over 7,000 stores across the globe. Today we’re talking fast growth, sensory marketing, brand dupes, and the fun side of funding stress—plus how she built a brand with purpose that people don’t just buy, they believe in. LINKS Follow Britt on: Instagram - @brittney_saunders TikTok - @brittney_saunders YouTube - Brittney Saunders - Fayt The Label Check out FAYT The Label HERE. Purchase my book "Just Getting Started" HERE Follow Sundae Body Seasoning on: Instagram - @sundaebody Shop Sundae Body HERE CREDITSHost: Brittney Saunders. Senior Producer: Xander CrossManaging Producer: Elle Beattie Find more great podcasts like this at novapodcasts.com.au and follow Nova Podcast's Instagram @novapodcastsofficialSee omnystudio.com/listener for privacy information.

Dr Spencer Nadolsky is an industry leading obesity physician who joins me to cut through the noise and confusion about:-Why obesity is so prevalent-Food Noise-GLP-1 agonist medications like Ozempic-GLP-1 medication effects on addiction -Debunking misinformation about LDL cholesterol risks-Can we influence the distribution of body fat?-What is Lipidema (hint - the fibrous lower body fat like tissue some women struggle with)-Why some people have different metabolic rates-Debunking common misconceptions about doctors, including incentives around prescribing medication-And much more00:40 The Genetics vs. Environment Debate on Obesity02:26 Appetite Dysregulation and GLP-1 Medications05:47 Food Marketing and Ultra-Processed Foods08:53 The Controversy Around GLP-1 Agonists09:45 Weight Bias and Obesity Stigma12:11 The Future of GLP-1 Medications16:48 Metabolic Health and Obesity22:37 Genetics and Fat Distribution25:16 Health Risks Associated with Obesity27:55 Understanding LDL Cholesterol and Its Risks29:00 Thresholds for LDL Cholesterol Levels30:24 Personal Experience with Lipid-Lowering Drugs31:47 Introduction to Lipedema32:25 Challenges in Treating Lipedema36:12 Misconceptions and Stigma Around Lipedema39:50 Debunking Myths About Doctors and Pharmaceuticals45:46 Metabolic Rates and ObesityI've been putting a lot of time and effort into making these new episodes valuable for you. You can help me get these great guests and their knowledge in front of more people by:-Subscribing and checking out more episodes-Sharing on your social media (please tag me - I promise I'll respond)-Sharing with the friend you think of who needs this episodeFollow Andrew Coates:Instagram:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@andrewcoatesfitness⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join My Email List:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.andrewcoatesfitness.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Get the RP App at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.rpstrength.com/coates⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - use the code COATESRPUse Code ANDREWCOATESFITNESS to save 10% off at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://justbitememeals.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Use MacrosFirst for tracking nutrition ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.macrosfirst.com/⁠⁠Go to www.knkg.com/Andrew59676 for 15% off your KNKG bag.

Just five minutes. That's all it takes for junk food ads to tip the scales for young children. That's according to research in the UK, which suggests that even watching a couple minutes of junk food advertising will lead to significantly more calories eaten in a day.If that is the case, should we crack down harder on junk food marketing in Ireland?Orla Walsh, Dietitian at Orla Walsh Nutrition and Mimi Tatlow Golden, Professor of Interdisciplinary studies in Childhood and Youth at the Open University join Kieran to discuss.

Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Realsy Peanut Butter Dates—yes, a snack she spotted thanks to a friend's airport find that quickly made its way onto her must-try list. With just three ingredients and a mission that screams “clean and convenient,” these little bites have sparked curiosity and maybe even skepticism. Are they healthy, or just another cleverly marketed treat? Jenn dives into the brand's backstory, the nutrition label, and whether this snack is a wise choice or just sweet hype. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramNutrition Nugget: Dates

In this episode of the Dietitian Boss Podcast, Libby Rothschild, founder of Dietitian Boss, a registered dietitian interviews Beryl, a seasoned dietetic internship director, a successful entrepreneur and registered dietitian nutritionist, to discuss the importance and benefits of precepting dietetic interns. Together, they explore the challenges, misconceptions, and hidden advantages of becoming a preceptor, offering actionable tips and encouragement for dietitians considering this rewarding role.Bio: Beryl Krinsky is a successful Entrepreneur, who is a Registered Dietitian Nutritionist with a Master of Science in Food Science and a Master of Business Administration in Food Marketing. Beryl had over 10 years of corporate experience with nutrition and food companies prior to launching her first business, B.Komplete. B.Komplete is a Corporate Wellness Firm that offers a variety of onsite and virtual services for corporations, to enable individuals and corporations to better manage health conditions and to achieve optimal wellness. Beryl is proud to employ an experienced team of wellness professionals, including Registered Dietitian Nutritionists, Yoga and Pilates Instructors, Chair Massage Therapists, Personal Trainers, Registered Nurses, and Licensed Acupuncturists, who represent the B.Komplete brand and bring our services to life. With her passion for education and wellness longevity, Beryl launched a second business, The Komplete Business Dietetic Internship (KBDI). This program trains our future Registered Dietitian Nutritionists in how to help the greatest number of consumers, world-wide. Beryl volunteers for ACEND as a Dietetic Educational Program Reviewer and sits on the Board of Advisors for the Rowan University Dietetics Program and the California State University LA Dietetics Program. Beryl is passionate about living a healthy and balanced lifestyle and loves exercise, traveling, cooking, animals, meditation, spending time outdoors, and always learning.What You'll Learn from this Episode: The critical role preceptors play in mentoring dietetic interns. Benefits of Precepting Dietetic Interns. Misconceptions about the time and effort required to precept. Practical Tips for Successful Precepting. Beryl shares her journey as a preceptor, emphasizing the value of guiding interns and aligning their tasks with strategic goals. Libby reflects on her own experiences as a clinical dietitian, where she leveraged dietetic interns to enhance productivity. Libby discusses the importance of shifting the perspective on precepting from being an inconvenience to recognizing it as a mutually beneficial opportunity. Libby shares how her current business, Dietitian Boss, collaborates with Beryl's internship program, KBDI. Connect with Beryl: @bkomplete @kbdinternship Connect with Libby: Instagram: @libbyrothschild | @dietitianboss YouTube: Dietitian Boss Resources: Are you ready to get support? Team Dietitian Boss offers support to help you start, grow and scale your private practice. Book a call to learn more about what options we offer to help you based on your stage of business. Discover the seamless experience of Practice Better through our referral link! Join us on a journey of enhanced wellness and efficiency. Start here! Join our membership The Library HERE A 9-step checklist to help start and grow your Dietitian Private Practice! Want to hear client success stories? Review here. Disclaimer: This episode contains affiliate links. If you make a purchase through these links, we may earn a small commission at no additional cost to you. We only recommend products and services we genuinely use and believe in. Your support helps keep the podcast running—thank you!

This week we speak with internationally renowned physician and nutritionist, and New York Times bestselling author Dr. Michael Greger about his upcoming book, THE HOW NOT TO AGE COOKBOOK: 100+ Recipes for Getting Healthier and Living Longer is a fully illustrated cookbook filled with recipes to make you healthier as you age.   In The How Not to Age Cookbook, decades of scientific research are put to use in over a hundred recipes that will leave readers feeling nourished for years to come. Each of these simple, nutrition-packed dishes (like chickpea and tempeh breakfast burritos, edamame bisque, pinto bean spread, or mushroom hummus wraps) uses ingredients that have been proven to promote a healthy lifespan drawing on inspiration from the places around the world where people traditionally live the longest.   Grounded in the latest nutrition science, The How Not to Age Cookbook is chock-full of delicious meals, snacks, and beverages that will keep the body both nourished and youthful. In addition to discussing interventions to regulate the eleven aging pathways, Dr. Greger will also share tricks for taking unpalatable powders and tips on how to cook legumes on the stovetop.   Chapters 00:00 Introduction to Healthspan and Cooking 03:00 The Role of Legumes in a Healthy Diet 05:51 Practical Tips for Healthy Eating on the Go 08:58 The Gap in Medical Nutrition Education 12:13 The Importance of Communication in Nutrition 14:54 Marketing Healthy Eating and Social Influences 18:01 The Social Aspect of Healthy Eating   Thank you to our show sponsor: https://www.neulight.io/?utm_source=shiftingschool&utm_medium=podcast&utm_campaign=fallsponsorship&utm_id=1

 You want to eat healthy and you're doing your best. But the grocery store, it can feel like a minefield of marketing buzzwords, multi-grain, all natural, lightly sweetened or made with real fruit. They all sound healthy, right? But are they? We are going to look at the sneaky and misleading world of food marketing under a magnifying glass today so that you know how to shop smart at the grocery store.  I'm Dr.Vickie Petz Kasper. I practiced obstetrics and gynecology for 20 years until I landed on the other side of the sheets as a very sick patient. When my own body betrayed me, I took a handful of pills to manage my disease and another handful to counteract the side effects. My health was out of control. Through surgery, medications, and lots of prayers, I  regained my strength only to face another  diagnosis. My doctor challenged me to make radical changes through lifestyle medicine. Now I feel great and I want to help you make changes that make a difference. Healthy Looks Great On You podcast takes you to mini medical school so you can learn the power of lifestyle medicine. If you're ready to take control of your health, you're in the right  place. Whether you're focused on prevention or you're trying to manage a condition. I'll give you practical steps to start your own journey toward better health because healthy looks great on you.  Being healthy isn't just about willpower. It's about knowledge. And once you learn how to spot these tricks, you'll shop smarter, eat better, and feel more in control. This is episode 1 69. Don't fall for marketing tricks in the grocery store. You really do want to eat healthy and you check the labels and try to make good choices, but let's be honest, grocery shopping can feel like walking through a maze of healthy sounding words that don't always mean what you think. There are eight common phrases that show up everywhere on cereals, yogurts, granola bars, juices, and they sound wholesome and smart and safe. But behind the scenes, they are misleading at best and downright deceptive at worst. By the end of this episode though, you are going to be a label reading pro. You'll learn how food companies use marketing tricks to make junk food sound healthy, and how you can spot the truth with a quick glance at the label  because who's got time to stand in the grocery store aisle and read all the labels? I will say that if you missed my episode on reading a nutritional label, then you should go back and listen to that and I'll put a link in the show notes, but it's episode number 115, or you can go to my website, healthy Looks Great on you.com, and just type label in the search bar and it will come up. But if you're ready to decode the deception, let's get started. We're going to go to mini medical school, and today our class is psychology. Psychology is an important part of overall health, and marketers know it. That's why they spend millions and millions of dollars on food packaging, they're counting on you to be pulled in by the front of the package. And the last thing they want you to do is turn it over and read the nutrition label because that's where the facts are listed. That's why I wanted you to go back and listen to episode 115. But today you're going to learn that the front of the package is just bait and there's always a hook.  Here's what I'm talking about. Calming earth tones so that it looks natural, farm scenery so that it feels wholesome. And there are some buzzwords that sound really good, but they're not. And we call all of that a health halo. And what they're trying to do is give you the impression that unhealthy food is good for you.   Today, we're going to look at eight common terms that are used on the front of the package labeling, and then I'm going to give you one. Just one piece of advice that is going to change the way you do your grocery shopping, so stay tuned. Let's start with those eight labels. The first one, and you will see this everywhere, is multi grain, and that sounds so healthy  because fiber is so important in our diet to have a healthy gut. And so we want to have grains in our diet, but multi-grain, no, that's not what we need. It's whole grains that we need. and you see what happens. They can use the word multi-grain when they just mean processed grains, but more than one of them.   So they could have one or two or even 10 grains that have been entirely stripped of their nutrients, and they can still call it multi-grain. And that sounds like a healthy mix of grains, but it's not.  even if the flour is wheat flour and it's enriched. And refined, then it's just an unhealthy grain in disguise, and what you really need is whole grains that still have the brand and the germ, because that's where the fiber is, that's where the B vitamins are antioxidants. All of that is found in whole grain. So what you really should look for is 100% whole grain. Otherwise, multi-grain is usually a trick.    And a little twist on that is number two made with whole grains. Okay? How much whole grains, if it doesn't say 100%, it might be only 2% and the other 98% might be pure junk. So always look for 100% whole grain  and make sure the whole grain, like whole wheat or whatever grain we're talking about is the very first ingredient, because otherwise you could just be getting a trace of whole grains so that they can legally make the claim and the rest is just junk.  Number three is one of my favorites because it sounds so incredibly good and it's not all natural. Why would that be bad? Well, first of all, there's absolutely no regulation in this claim. They can say all natural, and it means nothing because there's no definition of that term. And even high fructose corn syrup, which I think we can all agree is to terrible for you, could be considered natural, and it makes it sound like it's coming straight from the earth and hasn't been processed  and it makes you feel safe, but it's not regulated. Number four is no added sugar. Well, that sounds good because we want to cut back on the sugar in our diet because it has inflammatory properties and it's bad for your heart and your blood vessels and your brain, but no added sugar can still have tons of sugar. It can have juice concentrates or something like evaporated cane juice. Brown rice syrups. These are all just sugars in disguise.  And listen, the type of sugar absolutely matters. Sugar from fruit - healthy; sugar from processed foods, very unhealthy. And speaking of fruit, that leads us to the next deceptive marketing term, which is made with real fruit. Okay. How much real fruit, like did you add a fleck of watermelon and call that made with real fruit?   And it's not fresh fruit either. I mean, it sounds like they're cutting up apples or putting whole blueberries in there, but it may just be juice concentrate and listen, that is not healthy. You cannot eat a fruit gummy and pretend you're eating fruit. And that leads us to number six, which is lightly sweetened.  That's a vibe, not a fact. What does lightly even mean? There's absolutely no rule behind that phrase. What you should do instead is check the number of grams of sugar  there's no lightly sweetened term according to the FDA. So you could have 10 grams of sugar that's added and still just wear this label and pretend.  And I recommend that you get all of your sugar from whole food sources like oranges and bananas, blueberries and strawberries, carrots and potatoes Okay, and coming in at number seven is probably one of your favorites. Organic. And yes, organic is great if you're trying to reduce exposure to pesticides, but it doesn't mean healthy. You can have organic candy and organic potato chips. It only means that the ingredients were grown without synthetic pesticides or fertilizer. But organic sugar is still sugar, and an organic cookie is still a cookie  and last on the list is another buzzword and that is gluten-free. And listen, if you have celiac disease or if you're one of 10% of people who have a gluten sensitivity, that's a big deal. But again, gluten-free cookies are still cookies and gluten-free makes it sound like that it's low carb or low sugar or low, anything bad. And what it really means is no gluten. Well, what is gluten? It's a protein that's found in the whole grain, but unless you have celiac disease or a gluten sensitivity, there's really not a benefit to trying to eat a gluten-free diet. And you may just get tricked into eating more junk food because you think because it says gluten free, that it's better for you and it's not. So here's what you should do instead, check the ingredient list. And typically the fewer the ingredients the better. And if there is no label, that means you picked it up in the produce aisle. And that's best. Second is look at that nutrition label and remember. It's on the back. You can see how much added sugar there is. You can look at the fiber content, how many milligrams of sodium there is, and I have episodes on all of this. If you're interested, just go to my website, type whatever you're looking for in the search bar. And before I give you my number one tip, I have a challenge for you. I want you to be a label detective. In fact, I would say as soon as you finish this episode, go to your pantry and just pick up a package of food. Look at those claims that are made on the front of the packaging. And see if you have fallen for one of these tricks. But then I want you to flip it over and read the label, the nutrition labels on the back, and see if the hype matches the ingredients. And don't worry, there's no test on this for mini medical school, and you don't have to be perfect. But I do want you to be aware, here's your one tip. Never look at the front of the package. There is literally no information there that you need. Flip it over and read the back label, if you wanna take it to the next level, then try to eat foods that have one ingredient like spinach or beans because real food doesn't need a marketing tip. If this episode has made you look at your grocery little differently, that's a win.  I recommend that you go back and scroll through old episodes to get more tips like this. But if you learned something really helpful and new today, would you consider subscribing to this podcast or leaving a review? Even better, share this episode with a friend who's trying to get healthy too, because we need to spread the truth and not marketing hype because healthy looks great on you. And all of us. SUBSCRIBE Episode 115 How to Read a Nutrition Label  

Buzzwords like “non-GMO” and “all natural” can make a product appear like a good choice but with confusing marketing how do we curb the overwhelm and make good food decisions for our kids? Whether you're navigating snack aisles or Instagram reels, this conversation is a must-listen for anyone who wants real, evidence-based guidance on feeding their family well. I'm joined by Dr. Adrian Chavez, who has a Ph.D. in Nutrition and Health Promotion, to discuss: How fear-based marketing and social media myths mislead parents. How to decode buzzwords like "organic" and "non-GMO" and make informed choices without the guilt. Practical, judgment-free tips to build healthy habits for your family—without the overwhelm. To connect with Dr. Adrian Chavez follow him on Instagram @dr.adrian.chavez and check out all his resources at https://dradrianchavez.com/  We'd like to know who is listening! Please fill out our Listener Survey to help us improve the show and learn about you! Our podcasts are also now on YouTube. If you prefer a video podcast with closed captioning, check us out there and subscribe to PedsDocTalk. 00:00 – Meet Dr. Adrian Chavez 02:29 – How Adrian Got Into Nutrition (And Unlearning Misinformation) 05:14 – What Sparked His Social Media Mission 07:49 – Education vs. Debunking Online 10:00 – Social Media Fear Tactics and Food Shaming 13:12 – Is the “Healthier” Option Worth It? 16:15 – How to Spot Buzzwords and Misleading Labels 20:41 – The Reality of Organic Food Labels 21:00 – Marketing Tricks That Make Junk Food Look Healthy 24:05 – Why Education Beats Regulation 27:03 – Movement vs. Nutrition in Kids' Health 29:07 – How Packaging & Characters Influence Kids' Food Choices 31:56 – What Real Nutrition Education Should Feel Like 34:22 – Are There Hidden Additives in Kids' Foods? 38:23 – Final Message: Start Small & Stay Consistent 43:05 – Where to Find Dr. Adrian Chavez We love the sponsors that make this show possible! You can always find all the special deals and codes for all our current sponsors on the PedsDocTalk Podcast Sponsorships page of the website. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Buzzwords like “non-GMO” and “all natural” can make a product appear like a good choice but with confusing marketing how do we curb the overwhelm and make good food decisions for our kids? Whether you're navigating snack aisles or Instagram reels, this conversation is a must-listen for anyone who wants real, evidence-based guidance on feeding their family well. I'm joined by Dr. Adrian Chavez, who has a Ph.D. in Nutrition and Health Promotion, to discuss: How fear-based marketing and social media myths mislead parents. How to decode buzzwords like "organic" and "non-GMO" and make informed choices without the guilt. Practical, judgment-free tips to build healthy habits for your family—without the overwhelm. To connect with Dr. Adrian Chavez follow him on Instagram @dr.adrian.chavez and check out all his resources at https://dradrianchavez.com/  We'd like to know who is listening! Please fill out our Listener Survey to help us improve the show and learn about you! Our podcasts are also now on YouTube. If you prefer a video podcast with closed captioning, check us out there and subscribe to PedsDocTalk. 00:00 – Meet Dr. Adrian Chavez 02:29 – How Adrian Got Into Nutrition (And Unlearning Misinformation) 05:14 – What Sparked His Social Media Mission 07:49 – Education vs. Debunking Online 10:00 – Social Media Fear Tactics and Food Shaming 13:12 – Is the “Healthier” Option Worth It? 16:15 – How to Spot Buzzwords and Misleading Labels 20:41 – The Reality of Organic Food Labels 21:00 – Marketing Tricks That Make Junk Food Look Healthy 24:05 – Why Education Beats Regulation 27:03 – Movement vs. Nutrition in Kids' Health 29:07 – How Packaging & Characters Influence Kids' Food Choices 31:56 – What Real Nutrition Education Should Feel Like 34:22 – Are There Hidden Additives in Kids' Foods? 38:23 – Final Message: Start Small & Stay Consistent 43:05 – Where to Find Dr. Adrian Chavez We love the sponsors that make this show possible! You can always find all the special deals and codes for all our current sponsors on the PedsDocTalk Podcast Sponsorships page of the website. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In today's episode, we are busting myths, namely 4 health food myths. Many people are putting in an intense amount of effort to live their healthiest life, but are being derailed by the lure of gluten free, sourdough, fat free, and nut butters.   ➡️Healthy Meals Made Easy PDF https://go.drwholeness.com/healthy-meals-made-easy -------- Connect with Dr. Matt online:  

In this episode of The Business of Wellness with Jaclyn London, RD, Jaclyn takes a deep dive into statements made by Robert F. Kennedy Jr. during his senate confirmation hearings for Secretary of Health, and discusses the urgent need for reform in America's nutrition policy and the lack of meaningful solutions to combat the chronic disease epidemic driven by U.S. food and healthcare systems. She highlights the missed opportunities exposed during RFK Jr.'s  hearings on Capitol Hill, and why sweeping federal regulations and RFK Jr.'s proposed strategies for improving American health ultimately miss the mark. Then, Jaclyn outlines five actionable policies to improve public health, including integrating cooking education in schools, reforming the Farm Bill to increase access to fresh veggies and fruit, incentivizing food service and restaurants to reduce added sugar, saturated fat and sodium in their menu offerings, tightening marketing regulations for products targeting kids & parents, and the most meaningful step in Making America Healthy Again and reversing the chronic disease epidemic : Getting nutrition counseling by a Registered Dietitian covered by insurance. Jaclyn also discusses the importance of transparency in the food industsry, how and why she believes that free market strategies and deregulatory policies can work by shifting incentive structures and focusing on strategic inititaives. She breaks down why bipartisan support is possible, and why these changes are essential for making healthier eating habits accessible to all Americans. If you've ever wondered what real food policy reform should look like, this episode is a must-listen. Timestamps: 02:58 - Five Key Policies to Improve Public Health 05:48 - Why Cooking Education in Schools is Essential 09:06 - Reforming the Farm Bill for Better Food Access 12:10 - Strengthening Marketing Regulations for Kids' Food 14:58 - How Local Agriculture Can Improve Community Health 18:07 - Combating Misleading Food Marketing 20:53 - Simplifying Food Labels for Consumer Clarity 24:21 - Innovative Strategies in the Produce Aisle 30:13 - The Need for Insurance Coverage for Nutrition Counseling 37:32 - The Best Strategies for a Healthier America 46:22 - Final Thoughts & Call to Action Follow Jaclyn London, RD: Instagram X (formerly Twitter) LinkedIn Follow The Business of Wellness on All Podcast Platforms: Apple Podcasts Spotify YouTube Amazon Music

In this episode of the Dietitian Boss Podcast, Libby Rothschild, founder of Dietitian Boss, a registered dietitian interviews Beryl, a seasoned dietetic internship director, to discuss the evolving landscape of dietetics. From the impact of the master's mandate to the rise of venture-backed companies, they explore what these changes mean for aspiring dietitians and established professionals alike. Beryl shares actionable tips on how dietitians can diversify their education and skillsets to thrive in a competitive and changing industry.Bio: Beryl Krinsky is a successful Entrepreneur, who is a Registered Dietitian Nutritionist with a Master of Science in Food Science and a Master of Business Administration in Food Marketing. Beryl had over 10 years of corporate experience with nutrition and food companies prior to launching her first business, B.Komplete. B.Komplete is a Corporate Wellness Firm that offers a variety of onsite and virtual services for corporations, to enable individuals and corporations to better manage health conditions and to achieve optimal wellness. Beryl is proud to employ an experienced team of wellness professionals, including Registered Dietitian Nutritionists, Yoga and Pilates Instructors, Chair Massage Therapists, Personal Trainers, Registered Nurses, and Licensed Acupuncturists, who represent the B.Komplete brand and bring our services to life. With her passion for education and wellness longevity, Beryl launched a second business, The Komplete Business Dietetic Internship (KBDI). This program trains our future Registered Dietitian Nutritionists in how to help the greatest number of consumers, world-wide. Beryl volunteers for ACEND as a Dietetic Educational Program Reviewer and sits on the Board of Advisors for the Rowan University Dietetics Program and the California State University LA Dietetics Program. Beryl is passionate about living a healthy and balanced lifestyle and loves exercise, traveling, cooking, animals, meditation, spending time outdoors, and always learning.What You'll Learn from this Episode: The current challenges and opportunities in the dietetics field. The implications of the master's mandate and how it has affected admission rates. Why diversifying your education (e.g., pursuing a master's in business or leadership) is a smart strategy for dietetic students. The rise in starting salaries for dietitians and the factors driving this positive change. How venture-backed companies are reshaping the dietetics landscape and what it means for private practices. The importance of leveraging social media and local connections to compete with larger organizations. Connect with Beryl: @bkomplete @kbdinternship Connect with Libby: Instagram: @libbyrothschild | @dietitianboss YouTube: Dietitian Boss Resources: Are you ready to get support? Team Dietitian Boss offers support to help you start, grow and scale your private practice. Book a call to learn more about what options we offer to help you based on your stage of business. Discover the seamless experience of Practice Better through our referral link! Join us on a journey of enhanced wellness and efficiency. Start here! Join our membership The Library HERE Are You Maximizing Your Marketing? Take the Quiz to Find Out and Unlock Your Full Potential as a Dietitian! Want to hear client success stories? Review here. Disclaimer: This episode contains affiliate links. If you make a purchase through these links, we may earn a small commission at no additional cost to you. We only recommend products and services we genuinely use and believe in. Your support helps keep the podcast running—thank you!

Now more than ever, it's important to challenge the world's food and beverage manufacturers to address nutrition issues like obesity and undernutrition. Today, we're going to discuss the 2024 Global Access to Nutrition Index, a very important ranking system that evaluates companies on their nutrition related policies, product portfolios, marketing practices, and engagement with stakeholders. The index is an accountability strategy produced by ATNI, the Access to Nutrition Initiative, a global nonprofit foundation seeking to drive market change for nutrition. Our guest today is Greg Garrett, Executive Director of ATNI. Interview Summary You know, I very much admire the work you and your colleagues have done on this index. It fills such an important need in the field and I'm eager to dive in and talk a little bit more about it. So, let's start with this. You know, we've all heard of the concept of social determinants of health and more recently, people have begun talking about corporate determinants of health. And your organization really is focused on corporate determinants of nutrition. Let's start with a question that kind of frames all this. What's the role of industry in nutrition, according to the way you're looking at things? And how does the Global Index shine a light on this topic? Thanks for the question. We're working primarily quite downstream with large manufacturers and retailers. But we hope to affect change across the value chain by working with that group. Of course, when we talk about private sector in food, that's a very, very broad terminology that we're using. It could include farmers on the one hand, looking all the way upstream, all the way through to SMEs, aggregators, processors, manufacturers. SMEs are what? Small and medium enterprises, small and medium enterprises, local ones. All the way through to the multinational food and beverage manufacturers. But also catering organizations and restaurants. When we talk about business what we're trying to do is ensure that business cares about portability, and access to safe and nutritious food. And I think we can say pretty safely, based on the data which we'll talk about, that the health aspects of food are still not as, they're not at the forefront like they should be. Yet. We'll dive in and talk a little bit more about what the index is and what it shows in a minute. But let's start with a kind of broader question. What is the role of diet and consumption of processed foods in influencing health? Yes, so they say now one in five deaths are related to poor diet. It's arguably now the biggest risk factor related to global morbidity and mortality. We've seen in the last 20 years a slight slowing down of our efforts to combat malnutrition and undernutrition. Whereas we've seen over nutrition, obesity, really taking off. And that's not just in high income countries, but also low- and middle-income countries. So, you know, it might be too little good food and that can lead to at the extreme end of things wasting. It might be too little micronutrients, which can lead to all kinds of micronutrient deficiencies or hidden hunger that leads to many adverse outcomes. Including, for example, cognitive decline or reduced immune system. And then, in terms of diabetes and obesity, we're seeing that really skyrocket. Not only in countries where we have excessive food intake, but also in low- and middle-income countries where they have too much food with a lot of, say, empty calories. Not enough nutrients that are needed. In fact, the recent numbers that we've been working with, it looks like in the last 20 years, obesity rates have gone from about 7.9 percent to 15.9 percent. And by 2030, it might be that 20 percent of global population is considered obese if we don't mitigate that. Right, and of course that number is many, many times higher in the developed countries. So, you've got a tough job. You talked about the complexity of the food industry going all the way to the farmers, to the big companies, and caterers even, and things. And a lot of different health outcomes are involved. How in the world do you construct an index from all that? Why don't you tell us what the Global Index is, and then some of what you found in the most recent report. Yes, so the Global Index, we've been running it for 11 years since ATNI was founded. And it has gone through multiple iterations. This latest one was the biggest we've done and we tried to capture about a quarter of the world's market. So, what we did is we took the 30 largest food and beverage manufacturers by revenue. We looked at 52,000 of their products, and that's where we know the market share was about 23 percent global market share. We profiled the foods. We tried to understand their governance structures and how much nutrition features in the way they run their business. We tried to understand, for example, how they market the foods. Are they marketing them responsibly, according to the World Health Organization guidelines? Really dive deep. It's dozens and dozens of indicators where we ask lots of questions of the companies over a 10-month period. And, by doing that, we hope to understand how financially material is nutrition to these companies. We want to give something of use, not only for the companies, but to policymakers. Because we know there's a big role for policymakers to both incentivize the production and the marketing of healthy foods, but also disincentivize unhealthy foods. We want this to be useful for investors. So, we spend a lot of time, through collaborative engagements, working with the shareholders of these companies as well so that they can invest more responsibly in the food company. And then the other group that we hope to eventually work with are the consumer associations. The groups that would represent consumers so that they can put appropriate pressure on the demand side, you know. They can demand healthier food. It's not that we believe by running an index somehow companies are going to start doing everything right. No. We want to provide data and analysis to the sector so that all the stakeholders can use it to help influence change. That makes perfect sense to have some data driven enterprise to figure out what's actually going on. Otherwise, you're just having to go on intuition. So, what did the most recent index find? Right, so out of those 30 companies, what did we find? There's some good news. Let's start with the good news before we get into the bad news. There's maybe more bad news than good news. In aggregate, we're actually now seeing that 34 percent of the revenue derived from the products that we profiled, those 52,000 products, is based on healthier sales. Meaning 34 percent could be considered healthier foods. That doesn't sound great, maybe, but consider just 4 years ago when we ran this index, it was at 27%. So, there's some marginal increase and maybe if we can accelerate things, and that's what we're trying to do, it's our big strategic objective. We hope that by 2030, we could say that at least half of business' revenue is coming from healthier food options. There's a lot of changes that need to take place to get to that point, but some companies are doing it. Also, we noticed a lot more companies are now starting to use a government endorsed nutrient profile model to define the healthiness of the food products, to measure and monitor the healthiness of their food portfolios, and then to disclose that. That's really good. It's the beginning. First step is measure, disclose. The second step would be put targets on that and actually start to get substantive change towards 2030. But there was a lot of unfortunate news too. We had some backsliding from some of the major companies. For example, low- and middle-income countries actually had the lowest health score. What we think is happening, based on the data we looked at, is that if you're a low-income country, you're getting the lowest healthiness score of these products in your country. So, brand X would be slightly healthier in Europe, but less healthy in the low-income country. So there's a need for regulation there. Can I stop and ask you a question about that? I've got a million questions just flying out of my head that I'm dying to ask. But what you reminded me of is the history of the tobacco industry. When the policies came into play, like very high taxes and banning smoking in public places in the developed countries, US specifically, the smoking rates went way down. But the companies made more money than ever because they just went outside the US. Especially the developing countries and were selling their products. So, it sounds like the food companies might be engaged in a similar enterprise. But why in these countries would they be pushing their least healthy foods so aggressively? I'll start with the facts, because there's some speculation here. But the fact is, if you look at your own monitored data, the highest growth of the modern food retailers is in Africa. So, you've got, for example, 80 to 300 percent growth over the last 5 years in Africa of these modern food retail shops. And in Asia, that's, that's already happened. Still happening in some countries. So, you have enormous opportunity for packaged foods, right? Because that's usually what they're selling, these retailers. I think you have some aspiration going on there, too. I think there's consumers who aspire to have convenient foods. They're more affordable now as incomes increase in those settings. Now, regulation is definitely, in general, in those countries, not as mature as it might be in Europe when it comes to colorants, and taxing, say, sugar sweet beverages. So, what you've asked, I think there's some truth to it. I don't want to come out and say that that's exactly what's happening, but we ran the numbers and the healthiness score. So, we use a five-star rating system. The Health Star rating system, one to five. Anything 3.5 or above, we would consider healthier in a diet. 3.4 and below would be considered unhealthy. And the score in low-income countries was 1.8. And in middle to high income, it was 2.4. So, it's quite a, quite a big difference. That's really very striking. You know, I guess if I'm a food company and I just want to maximize my profits, which of course companies are in business to do, then what I'm going to sell are the foods that people eat the most of. Those are the ones that are triggering the brain biology, the 'over consume'. And the ones that have the greatest shelf life and are easiest to produce and things like that. So, I'm going to make processed foods and push those into new markets as aggressively as I can. So, I'm not asking you to think through the corporate mindset about what's driving this. But it sounds like the data that you have, the end product of all these practices, would be consistent with thinking like that. We like to think that there could be a role for healthier processed foods. But it has to be in moderation. So, what we looked at is the materiality of nutrition. Are companies actually able to have their business and have a healthier food portfolio? So, before we ran the global index, we did an assessment of this. And what we found is that if you're a mixed food company, and you decide to reformulate so that over time you have a healthier food portfolio, in fact, we found that their capital valuations and how they did on the market was slightly better. Not a lot. Than their say, less healthy counterparts. So, what we see is the beginning of a 'health is wealth' sort of narrative. And we hope that we can drive that forward. And of course, policy would help a lot. If policy would come out and say, let's tax the bad, subsidize the good. Then I think industry is going to fall in line. So, we're not sympathetic with industry because a lot of what's happening is not good. On the other hand, we're realists. And we know that these companies are not going away. And we need to make sure that what they offer is as healthy as it should be. And there's a role for everybody in that. All right, that's such an interesting perspective. So, you talked about the global findings. What can you say about the US in particular? What I'd like to do is actually refer to our 2022 US index. So, we did a deep dive just recently; October 2022, right after Biden's Nutrition Conference in DC. And, it wasn't really positive in the sense that we looked at 11 companies. The 11 biggest companies representing 170 billion revenues in the US. And 30 percent of all US food and beverage sales were based on healthier food options. Now, that was 4 years after we ran a 2018 US index. So, 2018, same thing, 30%. There's no change. It's still as unhealthy as ever. I think we need the US to come on board here because it is such a leader. A lot of these companies are headquartered in the US. So, we need to see that healthiness score go up in the US. You know, it's interesting some of the things you mentioned companies might be doing outside the US would be helpful if they did take place in the US. Like front of package labeling would be one example of that. So that would be a place where American companies are behind the curve, and it would be helpful if they caught up. It'd be interesting to dissect the reasons for why they are. But it's interesting that they are. What are some of the things businesses are doing to improve nutrition outcomes? Let's talk maybe on the more positive side. Do you think there's progress overall? It sounds like it from the numbers that you're presenting. But are there signs also of backsliding? And what do you think some of the successes have been? Yes, and I think we can get specific on a few. There's a company headquartered in Mexico, Grupo Bimbo. They rose up in the rankings six places between our 2021 Global Index and this one in 2024. They've been reformulating. They've been making their product portfolio healthier overall. It's about 50 percent now. I think some of that was their own initiative, but it was also prompted by a lot of Latin America's regulations, which is great. I think we can learn a lot from Latin America when it comes to front of pack labels and taxes. So, Group of Bimbo was a good success story. Arla, a Danish dairy company, they came out on top in the index in terms of marketing. So, they have basically said they're not going to market unhealthy foods to children under the age of 16. And they try to even go to 18, but it isn't quite being monitored across all digital platforms. And that's the next level is to take it to the digital platforms and monitor that. And that was a bit disappointing in general, just to find that out of the 30 companies, not one is able to come out and say that they followed the WHO Guidelines on Responsible Marketing 100 percent. The latest index shows that nine out of the 30 companies now, or 30%, nine out of the 30 companies are now using a government endorsed nutrient profile model to define healthy, and then monitor that across their portfolios. And that's a lot of progress. There were only a handful doing that just four years ago. We would ask that all 30 use an NPM, a nutrient profile model, but nine is getting somewhere. So, we're seeing some progress. Boy, if not a single company met the WHO Guidelines for Food Marketing it shows how tenacious those practices are. And how important they are to the company's bottom line to be able to protect that right to market to kids, vulnerable populations, to everybody really. So it really speaks to keeping that topic in the limelight because it's so important. We'd like investors to come out and say they will only invest in companies that are moving towards a 2030 target of marketing response. Zeroing in on 1) responsible marketing and 2) the healthiness food product. Zero in on those two things make really clear what the metrics are to measure that. So, you've mentioned several times, a very important, potentially very important group: shareholders. And you said that that's one of the stakeholders that you interact with. Are there signs out there of activist stakeholders? Shareholders that are putting pressure on the companies to change the way they do business. Yes. So, institutional investors have the ability to talk directly to the board, right? And they have the power in many cases to remove the CEO. So, they're a powerful group, obviously, and we've worked with over 80 now. And had them work with us to understand what investing in a progressive food company would look like. It's making better and better decisions, continuous improvements on nutrition. We have 87, I think is the latest count, who have signed a declaration to invest like this in a food healthier business. They represent $21 trillion of assets under management. It's a very powerful group. Now are all 80 actively, like you mentioned activist shareholders, you know, pushing, say, for example, for resolution. No. Some are. And they're using our data for that. And we applaud any kind of action towards better nutrition, healthier foods, better marketing using our data. We, as ATNI, do not sign these shareholder resolutions. But we absolutely will make our data available as a public good so that they can be used by this powerful group to yeah, hold the companies to account and hopefully invest in the long term. That's what it comes down to. Because it's true that this will take time for the benefits to come to both business and to people, but it's worth it. And I think the longer-term investors get it. And that's why they're doing these shareholder resolutions and different other investor escalation strategy. That strikes me as being pretty good news. Let's go down this road just a little bit further, talking about this, the shareholders. So, if the shareholders are starting to put, some at least, are putting pressure on the companies to go in a healthier direction, what do you think is motivating that? Do they see some big risk thing down the road that they're trying to anticipate and avoid? Is it policies that if the companies don't behave, governments might feel more emboldened to enact? Is it litigation that they see? What are they trying to avoid that's making them put pressure on the companies to move in these directions? That's a great question. When we ran the materiality assessment on nutrition earlier this year, we interviewed many of the investors and it seemed to come down to three things. One, there is coming regulation. There's more and more evidence that when you regulate the food system and you regulate food industry, and you do it in a smart way through a two-tiered levy system, for example, on sugar sweetened beverages. You tax the company, not the consumer. It actually does work. You have a decrease in consumption of these beverages. So coming regulation. The other one is increasing consumer demand for healthier options. Now, that might not be happening yet everywhere. And I think it only really happens when people can afford to demand healthier foods, right? But it seems like it's a trend everywhere as incomes increase and people's knowledge and understanding of nutrition increases, they do want healthier options. So, I think investors see that coming. And the third one is healthcare bills. Now, the investors don't always pick that up. Although in the case of some of our insurance companies who we work with, like AXA, it does. But they see the big macroeconomic picture. And we were talking to one of the investors last week, and they said it's all about megatrends. For them it's about investing in the megatrends, and they see this as a mega trend. This, you know, growing obesity, the cost related to obesity, growing costs related to diabetes and all NCDs. And they don't want to be investing in that future. We need to be investing in a healthier future. I think those are the three things we're gathering from the investors. So, Greg, there's sort of this jarring reality, it seems to me. And other people have written about this as well. That if the world becomes healthier with respect to its diet; let's just say you could wave a magic wand and obesity would go from its very high levels now to much lower levels or even zero. It means the world would be having to eat less food and the companies would be selling less food. And then you superimpose upon that another jarring reality that people simply buy more, eat more, of less healthy options. So, if a child sits down in front of a bowl of plain cornflakes, they're going to eat X amount. If that's sugar frosted flakes, they're going to eat, you know, 1.5 X or 2 X or whatever the number is. So, how can the companies try to make as much money as possible and be true to its shareholders and shareholders while at the same time, facing these realities. That's a great question. It goes to the heart of what we're trying to do at ATNI. That's why we say we're transforming markets for nutrition. Because if we don't help support that underlying market change, then we won't get very far in a sustainable way. You mentioned calories and over consumption. And that, of course, is part of the problem, but I think it's equally fair to say not all calories are treated the same and we need to look at the ingredients going into these food products to begin with. You know, why is sugar or any kind of corn derivative such an attractive cheap ingredient to put into food? And so bad for people if it's not eaten with anything else, if it's just an empty carb, for example. It's because of the subsidies, the billions of dollars of subsidies going into sugar around the world. In the United States, a very large subsidy going to the corn industry. And so, corn is then turned into many types of derivatives, many different types of ingredients that go into our foods. So, that's one thing. I think the other is that there's a big role for food policy to level the playing field. We hear this all the time from our industry partners, and we tend to agree. You know if two or three of the 30 companies that we just indexed stick their neck out and do something good, it'll work for two or three years until the other 27 start to undercut them. And if they're somehow making, you know, better money, bigger profits, more market share it's going to be very tempting for the three that made the good decisions to go back to what they were doing before. We have to change the market structure and end the perverse market incentives. Makes sense. One final question. What can policymakers do? I think we've touched on it a little bit. There's the fiscal policy space, which we're very excited about at ATNI. There are over 100 jurisdictions now that have put in place some kind of sugar sweetened beverage tax. But why not expand that take it to any kind of product which is too high in sugar, right? And again, make it like a proper levy on the company and not the consumer. Because that's where the evidence is that it works. Subsidies, you know, there's very few countries which are subsidizing healthier foods. Instead, you're seeing subsidies, as we just mentioned, going to the wrong kind of product. So that's one. And here's a new one: environmental, social, and governance investing metrics. As countries start to mandate the disclosure requirements for publicly listed companies, why not include two nutrition metrics? One on marketing, one on healthiness, so that every food company is mandated to disclose information on these things. That would be a real innovative way for policymakers to help regulate things. And front of pack labeling. You mentioned it yourself earlier. We would agree clear front of pack labels. So, the consumers know what's healthy and what's not. BIO Greg S Garrett is the Executive Director of ATNI (Access to Nutrition Initiative), a global foundation supporting market change for nutrition. Greg has held several leadership roles over the past twenty years, including serving on the Global Executive Team of the Drugs for Neglected Diseases initiative (DNDi), directing Abt Global's health reform in Kyrgyzstan and leading strategy at ThinkWell, a global health organization. During his eight years with the Global Alliance for Improved Nutrition (GAIN), Greg served as Director of Food Fortification and Director of Policy & Financing during which time he established a multi-million-dollar financing facility and managed a portfolio that reached one billion people with fortified foods. Greg serves on the Global Nutrition Report's Stakeholder Group and is a member of the Blended Finance TaskForce. He holds a BA and an MSc in International Development from the University of Bath, UK.

When we read about the devastating effects of weather-related disasters, we often focus on housing and infrastructure. Such situations also might affect our eating patterns. On this episode, we talk with Lindsey Taillie of the University of North Carolina at Chapel Hill in the UNC Gillings School of Global Public Health about her work on food marketing, the ways in which climate change might exacerbate unhealthy eating, and what steps we might take next.

Join Manuel Arango, the director of Health Policy & Advocacy at the Heart and Stroke Foundation of Canada. We dive into the pressing issue of food marketing to children, exploring how these strategies impact kids' health and dietary habits. Manuel shares insights into the ongoing efforts to regulate unhealthy food and beverage marketing in Canada, why it's crucial for the government to act, and how parents can navigate the challenges posed by aggressive marketing tactics. Manuel Arango is the director of Health Policy & Advocacy at the Heart and Stroke Foundation of Canada. He discusses the KevinMD article, "Why my 5-year-old is helping with my PhD thesis." Our presenting sponsor is DAX Copilot by Microsoft. Do you spend more time on administrative tasks like clinical documentation than you do with patients? You're not alone. Clinicians report spending up to two hours on administrative tasks for each hour of patient care. Microsoft is committed to helping clinicians restore the balance with DAX Copilot, an AI-powered, voice-enabled solution that automates clinical documentation and workflows. 70 percent of physicians who use DAX Copilot say it improves their work-life balance while reducing feelings of burnout and fatigue. Patients love it too! 93 percent of patients say their physician is more personable and conversational, and 75 percent of physicians say it improves patient experiences. Help restore your work-life balance with DAX Copilot, your AI assistant for automated clinical documentation and workflows. VISIT SPONSOR → https://aka.ms/kevinmd SUBSCRIBE TO THE PODCAST → https://www.kevinmd.com/podcast RECOMMENDED BY KEVINMD → https://www.kevinmd.com/recommended GET CME FOR THIS EPISODE → https://www.kevinmd.com/cme I'm partnering with Learner+ to offer clinicians access to an AI-powered reflective portfolio that rewards CME/CE credits from meaningful reflections. Find out more: https://www.kevinmd.com/learnerplus

We dive deep into the intricacies of the food and beverage community's marketing landscape in North Carolina by speaking with Felicia Trujillo, founder and CEO of Food Seen, a marketing agency specializing in food photography and social media. Felicia shares her journey from being a wedding photographer in LA to starting her own marketing agency in Raleigh, offering insights into the evolving world of social media, PR, and marketing for restaurants. They discuss the nuances of food styling, social media strategies, creating cookbooks, and maintaining a vibrant corporate culture. Whether you're a budding restaurateur or just curious about the behind-the-scenes of food marketing, this episode is packed with valuable information and practical tips.   00:00 Introduction to the NCFNB Podcast 00:44 Meet Felicia Trujillo: Founder and CEO of Food Scene 01:23 The Journey to Food Scene 04:50 The Role of Social Media in Food Scene's Success 11:51 Expanding Services: From Photography to PR 16:01 Strategies for Restaurant Marketing and PR 22:29 Building a Strong Corporate Culture 25:05 Building a Positive Work Environment 26:03 Women in Social Media and PR 27:54 Client Collaboration and Communication 29:18 Future Trends in Social Media 29:45 The Complexity of TikTok Marketing 30:56 The Effort Behind Social Media Content 32:28 The Role of Chefs in Social Media 34:14 Navigating Social Media Trends and Algorithms 38:06 The Legacy of Cookbooks 43:19 International Business and Cultural Nuances 46:54 Conclusion and Final Thoughts

Did you know that food and beverage companies spend nearly $2 billion dollars each year marketing food to kids and the vast majority of these foods are unhealthy? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her conversation with Katie Marx, policy associate with the Center for Science in the Public Interest. Marx discusses food industry tactics for marketing ultra-processed foods and beverages to children, including the use of influencers in mobile apps and games.Related Websites: https://www.cspinet.org/advocacy/nutrition/food-marketing-kids Washington Post: https://www.washingtonpost.com/video/national/junk-food-ads-are-everywhere-online-and-kids-are-watching/2023/10/17/943efe83-941f-45e9-bf8d-a53296b6de89_video.html

Marlana Malerich from Adapted Co, is the Co-Founder and Sustainable Food Systems Researcher at the Rooted Research Collective (RRC). Marlana, poised to begin her PhD at Sussex University, has spent the last six months focused on ultra-processed foods and plant-based meat alternatives. She joins the show to unpack the complexities of defining and understanding ultra-processed foods through systems like NOVA and Nutri-Score. In this episode, you'll hear about:The NOVA nutritional framework vs the Nutri-score system The history behind hyper palatability of ultra-processed foods – and its link with tobacco companiesIssues with moisture sorting affecting shelf life and texturePros and cons between plant-based and animal-based productsBalancing your diet while navigating the complexity of food classification systemsJump to:(03:50) Negative effects of globally distributed junk food.(08:18) Focus on alternative proteins, and challenges with food advertising.(11:07) Media focusing on ultra-processed foods labeling.(14:38) Ultra-processed foods are designed for overconsumption.(20:07) Plant-based options vary in nutrition quality.(23:39 Reminding myself to appreciate being here alive.(26:50) Featured artist and song(29:09) This episode's MantraFeatured Artist and Song:Deep Mind by ROBMONLinks mentioned in this episode:‘Nutrition and health. The issue is not food, nor nutrients, so much as processing' by Carlos A Monteiro‘The Impact of Transnational ‘‘Big Food'' Companies on the South: A View from Brazil' by Carlos A Monteiro‘Ultra-processed foods: how functional is the NOVA system?' by Véronique Braesco, et alIs the Ultra-processed Food (UPF) concept useful, and for what goals?‘Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses' by Melissa M Lane et al‘Food Politics' by Marion NesselAlabora (Foxall Pale Blue Remix) by Beyhude, music was chosen by Marlana MalerichConnect with the showAQUALABZachary Cartwright, PhD

“Don't wait until it's too late. You have the power to take preventative steps now.” —Ann LeMasterThe liver is one of the most vital organs in our body. It performs over 500 important functions every day, such as filtering toxins from our blood and metabolizing nutrients, proteins, carbohydrates, and fats from the foods we eat. Without a properly functioning liver, our body would be overwhelmed with waste products and unable to extract essential nutrients. It is crucial to support liver health through diet and lifestyle choices to help it carry out its many responsibilities for overall well-being and disease prevention.In this episode, Ann shares how the liver functions to support overall health, foods that support liver health, what toxins to avoid, what Non-alcoholic Fatty Liver Disease (NAFLD) is and how common it is, how to detoxify naturally, how effective supplements are for liver functioning, and more. Connect with Ann on Social Media:  Website: https://seednutrition.com/Annt/home Facebook: https://www.facebook.com/profile.php?id=100008572834952 Instagram: https://www.instagram.com/annthemasterhealer/ Email: Tamingdiabetes@yahoo.com Episode Highlights: 02:23 Spring Detox 07:45 Foods That Promote Liver Health and Detoxification 13:58 Fatty Liver Disease and Immune Health19:26 Liver Disease: Signs and Prevention Strategies 25:10 Detox and Nutrition31:53 Toxin Removal Through Food43:47 Foods for Better Liver Health49:15 Toxins to Avoid

Janice is an international leading expert in holistic wellness and women's weightloss, with over 7 years experience as a Certified Holistic Nutritionist and Life Coach. We Talk: Janice's Story, Food Marketing, Combining nutrition with mental and emotional tools to reach your weight goals Biggest reason women don't stick to their weight loss diet plan Injectables www.HighVibeWeightloss.com Podcast: High Vibe Weightloss https://open.spotify.com/show/3etq4ZAo2taHKvgJajho8F?si=d393f24a4b174b0e Listen to episode 67 mentioned in the interview ------------------------------------------------------------------------ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠CLICK HERE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to Unlock Your Inner Calm: 15+ Secrets to Beat Stress, Embrace Wellness, and Crush Emotional Eating Download now ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Freedom Within Freebie⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for women who want a healthy happy relationship with food, to savor each bite, and create a joyful eating experience for their best body yet ⁠⁠⁠⁠⁠N⁠⁠⁠⁠⁠⁠o Scale Needed Program: More Details⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Purchase DIY No Scale Needed now for ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Enjoyable, Energetic Pleasurable, & Sustainable Weight Loss⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Apply to work with me ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠1:1 options available here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Organic Wine & Coffee ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Click Here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ✨✨✨✨✨✨✨✨✨✨✨✨✨✨ Emotional Eating Podcast Binge Eating Support Weight Loss Tips for Women Intuitive Eating Insights Self-Love and Wellness Body Image Healing Stop Dieting Strategies Boosting Energy Naturally Energetics and Wellbeing Mindful Eating Practices Emotional Wellness Podcast Overcoming Binge Eating Women's Health and Nutrition Intuitive Eating Coach Building Self-Compassion Positive Body Image Journey Non-Diet Lifestyle Energy Healing Techniques Holistic Health for Women Mind-Body Connection Healing Your Relationship with Food Weight Loss Mindset Intuitive Nutrition Empowerment and Wellness Emotional Eating Recovery --- Send in a voice message: https://podcasters.spotify.com/pod/show/jennifer-wojciechowicz/message

Digital food marketing is ubiquitous. But what do teens and tweens see on their devices. And are the kids alright? In Part 2 of our deep-dive into food marketing, a Pressure Cooker investigation takes listeners deep inside some of the most closely guarded spaces in American life today– teenagers phones – and proposes strategies to stop the scroll.  Further Resources:  Food Marketing Literacy 1 (from University of Calgary)  Food Marketing Literacy 2 (from University of Calgary) FTC: Protecting Kids from Stealth Marketing  Common Sense Media: How Teens Can Resist Advertising and Be Smart Consumers National Association for Media Literacy Education:  Equipping Kids with the Skills to Thrive Online  Guidelines for Tweens Guidelines for Teens  Distributed by Lemonada MediaSee omnystudio.com/listener for privacy information.

A generation ago, food marketing to kids was found mostly in two places: Saturday morning cartoons and the cereal aisle. No more. Children are now targeted throughout the grocery store, on billboards, product placements and, most dangerously, on digital media. Jane and Liz talk to Jennifer Harris of the Rudd Center for Food Policy and Health and Charlene Elliott of the University of Calgary to understand how the problem has exploded, in particular for tweens and teens, who are now believed to be even more vulnerable to advertising messages than young children.  Further Resources: More than a Nuisance: Implications of Food Marketing for Public Health Efforts to Curb Childhood Obesity (Annual Review of Public Health) Food marketing to teenagers: Examining the power and platforms of food and beverage marketing in Canada (Appetite) Tracking teen food marketing: Participatory research to examine persuasive power and platforms of exposure (Appetite) See omnystudio.com/listener for privacy information.

Recorded live in the Rebel Studio, Rubes, Hammer, & James hang out with guest Russ Martonis -- a writer, content creator, eater of food, and game-changing marketer for Amex and other major brands. The topic was supposed to be food marketing, but they goof around, drink Snoop wine, and play a random game to see who is normal (spoiler: none of these weirdos are normal). Enjoy the poddie!

In this episode, Dietitian Boss and CEO Libby Rothschild talks with successful entrepreneur and registered dietitian nutritionist, Beryl Krinsky. Beryl shares her journey from launching her own corporate wellness firm, BKomplete, to establishing an internship program, KBDI, to train future dietitians. Beryl's passion for education, wellness, and business is evident as she discusses the importance of understanding consumer needs, the value of learning business skills, and the advantages of networking for career success. In a fascinating discussion, Beryl emphasizes the necessity for alternative revenue streams for dietitians to achieve financial freedom and hints at future directions for the dietetics profession. Interwoven throughout her narrative, Beryl provides practical advice for dietitians looking to branch out and create their own opportunities. An enlightening conversation for both new and seasoned dietitians. BIO: Beryl Krinsky is a successful Entrepreneur, who is a Registered Dietitian Nutritionist with a Master of Science in Food Science and a Master of Business Administration in Food Marketing. Beryl had over 10 years of corporate experience prior to launching her first business, B.Komplete. B.Komplete is a Corporate Wellness Firm that offers holistic well-being services for corporations. Beryl proudly employs a team of Registered Dietitian Nutritionists, Yoga and Pilates Instructors, Massage Therapists, Personal Trainers, Registered Nurses, and Licensed Acupuncturists, who represent the B.Komplete brand and bring our services to life. With her passion for education and wellness, Beryl launched a second business, The Komplete Business Dietetic Internship (KBDI). This program trains our future Registered Dietitian Nutritionists to help a greater number of populations.Beryl volunteers for ACEND as a Dietetic Program Reviewer and sits on several advisory Boards for Dietetic Programs. Beryl is passionate about living a balanced lifestyle and loves animals, exercise, cooking, meditation, spending time outdoors, and always learning. What you'll learn from this episode: The importance of understanding consumer needs in the field of dietetics The value of learning business skills for dietitians The advantages of networking for career success in the dietetics profession The necessity for dietitians to explore alternative revenue streams for financial freedom Practical advice for dietitians looking to branch out and create their own opportunitiesInsights into the future directions of the dietetics profession Connect with Beryl: Instagram: @bkomplete and @kbdinternship Connect with Libby: Instagram: @libbyrothschild | @dietitianboss YouTube: Dietitian Boss Checkout Practice Better here:https://practicebetter.grsm.io/dietitianbosspodcast Use code: DIETITIANBOSS20 to get started on Practice Better with 20% off any paid plan (eligible to those joining a paid Practice Better plan for the first time). Are you ready to get support? Team Dietitian Boss offers support to help you start, grow and scale your private practice. Book a call to learn more about what options we offer to help you based on your stage of business. Join our membership The Library HERE Want to learn how to create passive income? Download our free 5 steps guide here. Download our free guide Freebie 1st hire. Download our free guide Start your private practice. Download our free guide Quit your clinical job. Want to hear client success stories? Review here.

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 2485: Lea Genders sheds light on the misleading world of food marketing in "5 Kinds of Junk Foods Disguised as Health Foods," uncovering the truth behind common "healthy" snacks. By revealing how foods like yogurt, protein bars, and frozen diet dinners are often packed with unwanted sugars and additives, Genders empowers readers to make informed decisions about their diet, emphasizing the importance of understanding what truly constitutes healthy eating. Read along with the original article(s) here: https://www.leagendersfitness.com/news/2016/10/15/5-kinds-junk-foods-disguised-at-health-foods Quotes to ponder: "Many foods are marketed as healthy choices when in reality, they are quite the opposite." "Most flavored yogurts are very high in sugar and often have artificial sweeteners and/or high-fructose corn syrup." "Organic junk foods are not any better for you than regular junk food." Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode Chris and Sanchia talk about food claims like 'natural' and 'gluten-free' and what these words actually mean. 

The Quaker Oats brand wasn't founded by Quakers and has sold a lot more than oats. Anney and Lauren dig into the winding history of Quaker, oats and all.See omnystudio.com/listener for privacy information.

This episode is brought to you by Rupa Health, Thrive Market, and Essentia.Food marketing and misguided dietary guidelines play a large role in the food choices we make. These foods are frequently devoid of nutritional value and, even worse, they are addictive and keep you going back for more. Our bodies are built and maintained by what we put in our mouths; we literally are what we eat. Unfortunately, that means the majority of people in our country are made of ultra-processed food-like substances that create disease. In today's episode, I talk with Nina Teicholz, Michael Moss, and Vani Hari on the influence of food marketing and why the US government's dietary guidelines may not be so healthy after all.Nina Teicholz is a science journalist and author of the New York Times bestseller The Big Fat Surprise: Why Butter, Meat, and Cheese Belong in a Healthy Diet, which upended the conventional wisdom on dietary fat—especially saturated fat—and spurred a new conversation about whether these fats in fact cause heart disease. Michael Moss, a New York Times investigative reporter turned food-focused journalist, Pulitzer Prize winner for Explanatory Reporting, and author of the #1 New York Times bestseller Salt Sugar Fat: How the Food Giants Hooked Us, as well as the book Hooked: Food and Free Will, focused around food and addiction. Vani Hari is the revolutionary food activist behind foodbabe.com, cofounder of organic food brand Truvani, New York Times best selling author of The Food Babe Way and Feeding You Lies. She has led campaigns against food giants like Kraft, Starbucks, Chick-fil-A, Subway, and General Mills that attracted more than 500,000 signatures and led to the removal of several controversial ingredients used by these companies. This episode is brought to you by Rupa Health, Thrive Market, and Essentia.Rupa Health is a place where Functional Medicine practitioners can access more than 2,000 specialty lab tests from over 20 labs like DUTCH, Vibrant America, Genova, and Great Plains. You can check out a free, live demo with a Q&A or create an account at RupaHealth.com.Thrive Market is an online membership-based grocery store that makes eating well convenient and more affordable. Join today at thrivemarket.com/hyman and you will receive $80 worth of groceries for free.Right now you can get an extra $100 off your mattress purchase, on top of Essentia's Black Friday sale, the biggest sale of the year, which will also take 25% off, plus you'll get 2 FREE organic pillows (a $330 value) with your mattress purchase. Go to myessentia.com/drmarkhyman to learn more.Full-length episodes of these interviews can be found here:Nina TeicholzMichael MossVani Hari Hosted on Acast. See acast.com/privacy for more information.