Podcasts about Food marketing

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:  

Exploring Food Marketing and Allergens with Ewan Phillips - Tech N Toast PodcastJoin us for an enlightening conversation with Ewan Phillips, co-founder of 'And It Has,' on this episode of the Tech N Toast podcast. Ewan shares his journey from food marketing to creating a tech solution for allergen management in the hospitality industry. Discover how his passion for food, customer experience, and community-driven initiatives led to innovative solutions that enhance safety and streamline operations in restaurants. Whether you're intrigued by food tech, hospitality, or personal entrepreneurial stories, this episode sheds light on the intersection of all these areas and more.00:00 Introduction and Initial Setup00:11 Podcast Begins: Guest Introduction01:16 Casual Conversation and Personal Stories03:52 Discussion on Food Marketing and Career Journey09:18 The Birth of 'And It Has'10:14 Challenges and Solutions in the Food Industry17:04 Importance of Training and Compliance18:06 Impact of Customer Journey and Employee Safety18:55 Managing Supplier Changes and Protocols19:51 Labor Audits and Self-Managed Accounts20:09 Personal Stories and Customer Interactions22:19 Changing Trends in Food Search and Technology24:51 Supporting Autism and Food Preferences28:57 Building a Passion-Driven Business31:27 Challenges and Rewards of Founders33:38 Future Plans and Networking

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!

There's no question that external forces are making healthy choices difficult. But can you do to ensure the good health of your family? We discuss :) Enjoy! Ben and Danni

In this episode, Prof Clare and Ilyse discuss the concept of 'food noise', a term that describes the psychological and marketing influences that affect our eating behaviors. They talk about how medications like Wegovy and Ozempic can reduce food noise, making individuals less susceptible to cravings, food cues and marketing tactics. The conversation delves into the biological mechanisms behind food noise, the impact of new medications on behavior, and strategies to manage food noise effectively.No Money No Time: Food and Mood Diary https://nomoneynotime.com.au/ebooks-meal-plans-more/nmnt-food-and-mood-diaryNo Money No Time: eBook Food Mood and Mental Health https://nomoneynotime.com.au/ebooks-meal-plans-more/mood-foodsThe Conversation: What does having a ‘good relationship with food' mean? 4 ways to know if you've got one https://theconversation.com/what-does-having-a-good-relationship-with-food-mean-4-ways-to-know-if-youve-got-one-202622#FoodNoise, #obesity, #GLP-1, #semaglutide, #Ozempic, #wegovy, #EatingBehavior, #FoodMarketing, #psychological #cravings,#FoodCue, #nutrition Hosted on Acast. See acast.com/privacy for more information.

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

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

Excess sugar consumption can have negative health effects by causing blood sugar spikes and insulin surges over time. However, sneaky food manufacturers often hide added sugars under alternative names, making it difficult for consumers to monitor their intake. Even foods marketed as "healthy" are frequently loaded with hidden sugars. Therefore, raising awareness about hidden sugars in common foods is important for empowering informed choices.In this episode, Ann shares an insightful article that uncovers the hidden sugars lurking in many supposedly "healthy" foods. The article explores marketing tricks used by the multi-billion dollar health industry to deceive consumers, the "healthy" foods highest in hidden sugars, how to identify alternative names for sugar on labels, and the importance of reading ingredient lists carefully. 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: 01:18 Profit Over Quality of Food08:13 Food Industry Tricks and Misleading Labels 14:27 Hidden Sugars in Common Foods19:28 Healthy Food Choices for Diabetes ManagementResources: Ann's BookHeaven Scent: Listening to Your Inner Voice

The Good Food Prescription program, designed to combat diet-related conditions, combines expert clinical coaching, personalized meal planning and medically tailored grocery deliveries in partnership with Instacart. In this episode of the Xtalks Food Podcast, Sydney talks about this program from Good Measures, a company founded with a vision to revolutionize the intersection of nutrition and health management. Since its launch in December 2022, the Good Food Prescription program has celebrated its first year with notable successes. In collaboration with six health plans, government programs — including Medicare and Medicaid — employers, providers and care management companies, Good Measures is dedicated to making a meaningful impact on public health. As Good Measures and Instacart plan to expand the Good Food Prescription program, they lead the Food as Medicine movement. The team applauds this program's efforts, comparing it to traditional prescriptions. Also in this episode, Sydney talks about some recent instances of misleading food advertisements that led to lawsuits and their outcomes. The food industry has seen an uptick in misleading advertisement lawsuits, a trend that underscores the growing scrutiny from consumers and regulatory bodies alike. As food advertisements become more pervasive across various media, the potential for misleading claims about product quality, ingredients and health benefits also increases. Some notable lawsuits include Starbucks facing legal action with its Refreshers lineup, Subway being sued for its footlong subs not measuring up to expectations and Kellogg being sued over allegations that its Strawberry Pop-Tarts contained more non-strawberry ingredients than suggested by the product's name. The team weighs in on which lawsuits have merit and wonders whether food companies will learn from these lawsuits and improve their advertising practices. Read the full article here:How Good Measures Is Revolutionizing Health with its Good Food Prescription ProgramFood Advertisements: The Fine Line Between Marketing and MisleadingFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

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

Meet Kim Yorio:Kim Yorio is a storyteller. For as long as she can remember, she's been crafting messages for media, thought leaders, and consumers. She's worked top culinary brands and talent throughout her tenure running YC Media including Calphalon, Jeni's Splendid Ice Creams, Ippodo Tea, Sea Tales, and Food Network magazine as well as Jamie Oliver, Michael Symon, Curtis Stone, and Carla Hall. Her results range from frequent placements on national television to features in top national magazines and newspapers. Kim has spoken at women's and culinary conferences across the country and is the co-author of four bestselling business books for women.What you'll learn in this weeks episode: How Kim got started in Food Media and CommunicationsWhat does a "typical" work week look like for her in food communications.The state of media today.What is the planning like to arrange and develop a book tour.What are her favorite food brands, cookbooks, and hosting tips are right now. Follow Kim InstagramSupport the showAbout Us - Women Who Brunch:Women Who Brunch is a food community and event series for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH! We're solving the problem of making adult friendships while doing cool stuff in the Hudson Vally, NY.Visit our website for updates on events, recipes, brunch spots, product reviews, and more or say hi on Instagram!Instagram: https://www.instagram.com/womenwhobrunchWebsite: https://womenwhobrunch.com

Frances Largeman-Roth is a Registered Dietitian & the author of the new cookbook, Everyday Snack Tray.   We discuss:  Frances' background & experience in cookbook publishing, and how she discovered the concept for Everyday Snack Tray A behind the scenes look at & deep-dive into the world of cookbook publishing: What works, what doesn't work, and her expert advice for anyone thinking about/wondering about what it would be like to write, develop recipes for, and publish a cookbook in 2024 and beyond. Marketing and distribution of books: Which marketing methods and tactics convert into book sales? What's the difference between marketing and public relations, and which one matters most when it comes to generating buzz for a new book?  Frances' recipe development process: What inspired her to create this specific type of content, why snack trays make for the ultimate family-friendly meal, and how to use food as a means of celebration any time of year.  Best practices including food safety, food styling, and flavor-balancing tips and tricks that'll instantly take your snack tray game to the next level (before your copy even arrives). 

The Real Food Brands Podcast is BACK and I'm so glad you're here.  The topic of doing the right things at the right time is always a good concept to keep top of mind, and in this episode, you'll hear me (Katie Mleziva, your food brand strategist) talk about:  What you can expect from new podcast episodes to help you Define, Align, and Activate your brand strategy to position your brand to stand out.  A brief intro for those of you who are new listeners, including how helping you shake up shopping carts with a solid brand strategy helps more people get access to real food.  Why leaving the corporate world almost 12 years ago to work with food entrepreneurs was the best decision I made despite loving every role I had held prior at big companies including American Girl, Kraft Foods, & Assurant Health. How you can get your free Brand Checkup Scorecard to assess progress on various aspects of your brand.    Resources to continue positioning your food brand to stand out. --Brand Checkup Scorecard (Free) --Ep 68: Turn Your Marketing Plan Into a Consumer Connection Plan --Real Food Brands Marketing Round Table Facebook group (Free) --Brand Strategy Streamlined self-paced program  --Let's connect on Instagram   If you have questions or ideas for future show topics (interviews are by invitation, but feel free to share those ideas as well) please send an email to Katie@RealFoodBrands.com.   Thanks for listening, now let's go shake up shopping carts!  www.RealFoodBrands.com

This week on Chefs Without Restaurants we're diving into the world of food and beverage marketing with Tony Moore. Tony, a seasoned marketing executive and the host of the "Winning at Work" podcast, brings his extensive experience, sharing invaluable insights into the intricacies of brand marketing in the food industry.Episode HighlightsUnderstanding Grocery Store Product Placement: Tony shares strategies for effective product placement in grocery stores and the role of brand ambassadors.Direct-to-Consumer Marketing Challenges: Insights into the difficulties brands face in direct-to-consumer approaches, including shipping costs.Building Brand Loyalty: Tony discusses the importance of maintaining product quality and consistent branding.Leveraging Influencer Marketing: The rise of food influencers and the potential of affiliate marketing in promoting food products.Adapting to Market Changes: Tony sheds light on navigating the challenges faced by smaller brands in a market dominated by private labels and larger competitors.TONY MOOREThe Winning at Work Podcast on Apple Podcasts, Spotify, and everywhere elseTony Moore on LinkedIn and InstagramCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code "EarlyBlackFriday23" to save $100 on premier, provisional, and preparatory memberships.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the showSupport the show

Today I'm deep-diving on all things GLP-1 agonist medications and forecasting their impact on the CPG food and beverage industry for 2024 and beyond. Specifically, I discuss:  How GLP-1's change individuals' food preferences, overall intake, and alter taste perception  How the rise of GLP-1's as the pharmaceutical industry's “blockbuster” might affect the food industry in the short and long-term, and how food companies could start to approach this topic as they prepare their product roadmaps for the future What are some specific concerns among individuals taking GLP-1's as it relates to food and beverage products, and their own personal tolerance to specific foods in light of medication side effects? GLP-1's and early satiety: We discuss how the medications create feelings of early satiety– what this means for practitioners, how this affects individual patients, and how the MNT for GERD and early satiety may be beneficial when considering / seeking to understand this patient population more effectively Alcohol, coffee, single-serve convenience foods, sugar-sweetened beverages, tomato-based products, eggs, veggies and fruit, and high saturated fat, high refined carb food products– what do all of these products have in common, and which ones of these will be better tolerated by individuals taking GLP-1's vs. not Side effects of GLP-1's that affect diet and lifestyle, and how these translate to CPG foo and beverage industries and product roadmaps/financial forecasting  My most fascinating finding of all: How tolerance to GLP-1 medications may be promoted through nutrition education & adopting diet & lifestyle shifts BEFORE STARTING the medication vs. referring to a dietitian/receiving nutrition education AFTER starting a GLP-1. I talk about why the lack of nutrition education & counseling may be affecting medication tolerance and ultimately, affecting a patient's ability to adhere to the medication long-term due to diet-related side effects. The foods & beverages NOT AFFECTED by GLP-1's that still demand attention for the sake of helping individuals achieve better cardiometabolic health.   

In today's upbeat and eye-opening episode, We're taking a candid look at the "Peter Pan Syndrome," that tendency we have to cling to youth in ways that actually make our health choices anything but youthful. I'll take you back to when I was 22, equating fun with a whole lot of unhealthy habits, and lay bare the biases and misconceptions we often have about what being young, 'edgy,' or 'fun' really means. I'll also dig into the hidden narratives in food marketing—ever notice how processed, unhealthy options get billed as 'party foods,' while anything healthy gets tagged as 'boring' or 'old'? Through stories like a client of mine who was scared of losing her connection with her boyfriend by eating healthier, I'll unfold the irrational ties we make between overeating, overdrinking, and this idea of defying aging. But here's the real meat of today's talk—it's all about empowerment and self-realization. I'm inviting you to take a hard look at how you want to think about eating well and caring for your body. Let's break free from those narratives that aren't doing us any favors and redefine what fun and youthfulness really mean—in terms of energy, vitality, and feeling amazing. In this episode, I aim for you to realize that taking control of your health isn't about resigning to getting old; it's about truly living. It's about embracing every age with wisdom and celebrating each stage of life with a joy and fulfillment that's genuinely ageless. Chapter Summaries: Redefining Aging, Fun, and Responsibility (0:00:04)  Exploring the Peter Pan syndrome, I uncover how unhealthy habits are marketed as fun and how to redefine health, joy and vitality. Embracing Aging With Grace and Vitality (0:10:26) Question beliefs around aging, health, and vitality; embrace aging with grace and wisdom; live life to fullest. Continuing the Conversation (0:21:06)  Challenge societal expectations and create a life of joy, health and possibilities without conforming. "Embrace aging as a journey of wisdom and vitality, and challenge the narrative that equates youthfulness with unhealthy habits. Rediscover joy, energy, and the vibrant life that awaits you." - Elizabeth Sherman Get full show notes and more information here: https://elizabethsherman.com/podcast/147

Dr. Christiane Schroeter is the host of the top 2.5% global ranked podcast show Happy Healthy Hustle. She is a Health & Happiness Coach who helps people lead healthier and happier lives by guiding them toward balanced lifestyles, teaching them self-care strategies, and motivating them to break free from the chaos of everyday life. Christiane shares her expertise as a professor in California, teaching Innovation & Entrepreneurship and Food Marketing. In her leisure time, she enjoys spending quality moments with her husband and two daughters, taking leisurely walks at the beach, exploring local farmer's markets to savor seasonal produce, and having a blast with her book club ladies!  On this episode of Smart Parents Successful Students, you will hear:  How parents can foster a positive and balanced approach to wellness for their children, especially in a world filled with various diet trends and body image pressures  The strategies parents use to help their children build resilience and manage stress, particularly in today's fast-paced, high-pressure academic environment  How to tune in with your body and food  How people turn failure into growth  The holistic approach to helping children with their academic success. You can find Dynamis Learning on all the social media platforms: Facebook, Instagram, Twitter, and LinkedIn. Helen can be reached at info@dynamislearningacademy.com.  Christiane can be reached at info@hellohappynest.com.  Her website is https://hellohappynest.com/.  Below are her social media handles: https://www.instagram.com/hello.happy.nest/ https://www.facebook.com/HelloHappyNest To schedule a free consultation and discuss your child's needs including tutoring, advocacy resources, academic planning, SAT/ACT, and more, contact Helen Panos at 770-282-9931 or email her at the email address above.

Did you know that achieving your goals actually affects the food and drink industry? We read a fascinating article that details the pivots the food industry is making now that semaglutides are working.Article: https://finance.yahoo.com/news/food-clothing-airlines-ozempic-coming-022022749.htmlFit, Healthy & Happy Podcast Welcome to the Fit, Healthy and Happy Podcast hosted by Josh and Kyle from Colossus...Listen on: Apple Podcasts Spotify

The Western Michigan University food marketing program will prepare you for many roles within the industry and provide the necessary tools for a successful career. Food marketing graduates are heavily recruited by leading firms in both retail and consumer goods. The program includes professional development, leadership, community service, networking and job search preparation. Russell Zwanka, director of the program, joins Justin to discuss this leading industry university program.

Welcome to Episode 1584 on Italian Wine Podcast, Masterclass US Wine Market With Juliana Colangelo. Today, she will be interviewing Chris Struck. More about today's guests Chris Struck credits his upbringing in a large, hybrid French-Deeply Southern U.S. family in the coastal city of Destin, Florida as what incited his passion for food and beverage at an early age. He began cooking in Chef Tim Creehan's fine dining restaurant group at the age of 14 and supplemented his formal restaurant apprenticeship with self-study trips to Europe, working in both kitchens and vineyards to gain greater knowledge of regional cuisines and wines. After completing undergraduate degrees in Culinary Arts & Food Service Management at Johnson & Wales University, Struck gained certifications from the Wine & Spirits Education Trust, Society of Wine Educators, Court of Master Sommeliers, and Deutsche Wein und Sommelierschule in Germany. Struck holds an Executive MBA in Food Marketing from Saint Joseph's University. He is currently Beverage Director for ilili restaurant in New York City, Adjunct Lecturer at CUNY, and trade ambassador for both wines of Alto Adige and wines of Georgia. He formerly served as Program Director of the Sommelier Society of America. Connect: Instagram: @chris_struck LinkedIn: https://www.linkedin.com/in/christopher-struck-74811b288/ More about Juliana Colangelo: Juliana Colangelo is a Vice President at Colangelo & Partners, the leading wine and spirits communications agency in the U.S. Juliana joined Colangelo & Partners in 2013 with previous experience in events, hospitality, and nonprofit development. During her tenure at C&P, Juliana has led the development of the California office, growing the agency's domestic presence to a dedicated office of 13 people with representation of leading wine companies such as Jackson Family Wines, Far Niente, Charles Krug Winery, Foley Family Wines and more. Juliana has completed her WSET Level 3 and her eMBA in Wine Business with Sonoma State University, allowing her to bring a strategic and sales-oriented approach to communications strategy for the agency. In 2021, Juliana was named one of PR News' Top Women in PR in the “Rising Stars” category. In 2022 Juliana became a Vinitaly International Academy Italian Wine Ambassador. Connect: Instagram: www.instagram.com/julezcolang/ Facebook: www.facebook.com/jules.colangelo/ Twitter: twitter.com/JulezColang LinkedIn: https://www.linkedin.com/in/juliana-colangelo-mba-04345539/ Website: https://www.colangelopr.com/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Tune-in and hit the like! - Business, US Market advice, importing, exporting, business, personal stories and advice, plus she is very fun to listen to!

✨ Chelsea Van de Kamp, Brand Marketing - Food & Beverage Innovation at Chipotle Mexican GrillKey Topics:☁️ Moving from New Zealand to the US with no marketing experience☁️ Chelsea's secrets to growth and success working at Ugg☁️ The importance of asking questions in communication ☁️ Chelsea's unique role in Brand Marketing and Food Innovation at ChipotleJoin the Sky Society Women in Marketing private LinkedIn group.Follow Sky Society on Instagram @skysociety.co and TikTok @skysociety.co

Are the healthy food alternatives you're eating actually as good as you think they are for your health? Today, Jenn is going through some of the common snack options that are marketed as healthy to determine if they are in fact a healthy alternative. From dried fruit to veggie chips, to meal delivery services and more, she is hitting it all. She breaks down the nutrient facts in a variety of options and gives advice on what other healthier options may be. Don't be fooled by the labels and marketing, tune in to hear if these options truly are healthy for you. The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, discussing wellness and weight loss for real life, clearing up the myths, misinformation, bad science & marketing surrounding our nutrition knowledge and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.IN THIS EPISODE:●   [5:37] Are dried apricots healthy? ●   [9:00] Are veggie chips actually a healthier alternative to potato chips?●   [14:14] Are Kind Bars the healthiest snack bar option on the market?●   [17:05] Why fiber is so important.●   [18:50] Why do manufacturers choose less healthful ingredients? ●   [20:00] What is in bottled smoothies/juices and are they good for you?●   [23:38] Why is it important to chew your food for fiber intake vs. drinking a shake?●   [25:47] Is oatmeal a healthy breakfast option? ●   [28:15] Is Vitamin Water good for you?●   [30:06] What can you add to your water that's not fruit to make it more flavorful? ●   [31:18] What are the benefits of warm lemon water in the morning?●   [34:58] Is Lenny & Larry's complete cookie a good road trip snack?●   [39:00] Are tortilla wraps a good swap for bread?●   [42:38] Are meal box delivery services a good option? ●   [46:53] What is in Beyond Meat and Impossible Burgers and is it good for you?●   [50:30] Jenn's thoughts on seedless fruits.KEY TAKEAWAYS:●   Fiber keeps us full for longer, helps with sustained energy and it also supports regular elimination. ●   Frozen organic fruits and vegetables are a great alternative to fresh organic fruit and vegetables. ●   Don't be fooled by the marketing on the labels of your food. Check the ingredients and the nutrient facts to determine if an item is actually going to be a health benefit for you.QUOTES: “Calories aren't the whole thing, we want to know what the calories are made of.” - Jenn Trepeck“We can't really trust what's on the front of a package.” - Jenn Trepeck“When we're hungry, fridge first.” - Jenn Trepeck“The bottom line is that everything that we are looking at, has a label.” - Jenn Trepeck“If you stick to the foods that don't require you to read a label, you'll be hands down better off.” - Jenn Trepeck  “It's a tough world because this is where the money goes, if we stop giving the money to these companies, if we start to put the money in our farmers and going to farmers markets or looking for actual real whole foods, we're going to create more of that market.” - Jenn TrepeckRESOURCES:Ep 38 - My Five Cents Podcast - Featuring JennMy Five Cents PodcastBecome 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 Instagram

Denis Kaser is head of international marketing for Le Gruyère AOP. He has extensive experience in the marketing world, including with food and drink companies. He is passionate about sharing the stories of the people behind Le Gruyère AOP and his home country of Switzerland, in addition to the promotion of what has been consistently named the world's best cheese. We discuss:  Le Gruyere AOP production in Switzerland: From the care & animal welfare practices employed to maintain the health of the dairy cows, to the aging process and optimal climate conditions for creating the ideal (and most delicious) wheel of  Le Gruyere AOP.  International food product marketing, plus how and why marketing a commodity product from Switzerland is so different from traditional CPG food product marketing around the world.  Denis' marketing background and experience, and what makes working for Le Gruyere AOP so special, unique, and different.  Key learnings about the storytelling of food production that any food marketer will want to hear. 

Dr. Christiane Schroeter, Founder and Program Director of Hello Happy Nest, Author, and Podcast Host. Her mission is to inspire women on their Journey to Wellness, conquering food allergies and brain fog. As a Health & Happiness Coach, she's an award-winning author, course creator, fitness instructor, and college professor. Her academic journey includes earning a Fulbright Scholarship to study in the U.S. and achieving her M.S. and Ph.D. in Applied Economics, specializing in Food Safety & Obesity. Currently, Dr. Christiane shares her expertise as a Professor in California, teaching Innovation & Entrepreneurship and Food Marketing. In her leisure time, she enjoys spending quality moments with her husband and two daughters, taking leisurely walks at the beach, exploring local Farmer's markets to savor seasonal produce, and having a blast with her book club ladies!

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.

Heather Sachs, MS, RD, is a dietitian with expertise working in science & regulatory affairs for some of the most relevant food companies of our time, including Coca-Cola, KIND, and Blue Apron. We discuss everything about the business of science and regulatory affairs at CPG food & beverage companies of all sizes, including: Navigating health claims on food products and packaging; what it means to be in compliance for CPG food brands; weighing the outcomes of taking risks on product labels; evaluating the efficacy and strength of the evidence before making a claim about a food product; how Heather got into this line of work, and what keeps her interested in helping consumers navigating food product packaging claims at the supermarket. We also talk about Heather's experience working at KIND when they challenged the FDA's definition of “healthy” in 2015, and what she thinks of the current proposed definition/changes to the “healthy” definition for food product packaging (released in 2022).  This episode is so much fun and so insightful– I can't wait to hear what you think. Please let me know your thoughts about this episode, the podcast, and Heather by leaving a 5-star rating and a review?  Keep your eyes peeled: This podcast is moving to Patreon any day now (!!!), so stay tuned for updates via my instagram: @jaclynlondonrd 

Welcome back to the Business of Wellness! Today's solo episode is a deep-dive on the Bud Light controversy from a food & beverage marketing standpoint. We take a hard look at what better-for-you brands can and should learn from Bud Light's many missteps throughout the handling of this controversy and discuss: Why defining & staying true to your unique value proposition as a food & bev brand is integral to driving key marketing & brand strategy decisions; why taste is ultimately the key driver of customer retention throughout a product & brand's lifecycle, and why having clear values and a strategy in place that reflects those values  creates unshakeable brand loyalty among customers. I also share what I've learned about influencer marketing strategies from working with big brands and working for them; some background on Bud Light's VP of Marketing; why Bud Light's non-apology and lack of accountability got them into hot water, and why choosing NOT to stand behind their top talent will be one of their greatest hurdles to overcome. We also get into the ins and outs of beer distributors, why these relationships matter, and what it says to customers that Bud Light is giving cases of beer away for free to these key customer touch-points.  Plus, we go behind the scenes on  product development and R&D for food & beverage brands, the latest Anheuser Busch InBev earnings call highlights,  and how so much of where this all began with Bud Light is rooted in diet culture (yes, you read that correctly). Trust me, folks—  you don't want to miss this episode!  Thanks for listening to The Business of Wellness with Jaclyn London, MS, RD! Please be sure to follow the show wherever you listen to podcasts; share your thoughts on Bud Light with me by leaving a review, and a 5-star rating.

Wizes, we hear questions like these all the time: “How should I describe my product?” or “Is it better if I choose this color over this color for my rebrand?” or “Which part of the store should I be merchandised in?” Your target audience is one of the biggest guides you have for making decisions on these questions. If these sound like questions you’ve been thinking through, tune into a re-air of our episode with Christie Lee on how knowing your target audience can help you make pivotal decisions in your business. You’ll hear… What the difference is between who buys your product and who you’re speaking to Why it’s okay not to know your target audience perfectly right away How your target audience can inform your brand choices Be sure to DM us on Instagram or LinkedIn, or in the Food Biz Wiz Facebook group, with your next step. Find our links at our full show notes here! This episode is sponsored by our Retail Ready® Masterclass for growing YOUR food business! If you listened in and KNOW that you want access to ALL of Alli’s buyer insights, plus to be a part of our supportive, knowledgeable community, then Retail Ready® is THE place for you. Check out our Masterclass for our actionable tips to increase your sales now, plus an invite to join us in Retail Ready®. Click here to watch our Masterclass and learn those tips, plus all that we cover with our course, strategic support & community!

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.

0:00 CONSUMER ALERT 59:00 Water Filters 1:08:20 Daniel Bobinski For more updates, visit: http://www.brighteon.com/channel/hrreport NaturalNews videos would not be possible without you, as always we remain passionately dedicated to our mission of educating people all over the world on the subject of natural healing remedies and personal liberty (food freedom, medical freedom, the freedom of speech, etc.). Together, we're helping create a better world, with more honest food labeling, reduced chemical contamination, the avoidance of toxic heavy metals and vastly increased scientific transparency. ▶️ Every dollar you spend at the Health Ranger Store goes toward helping us achieve important science and content goals for humanity: https://www.healthrangerstore.com/ ▶️ Sign Up For Our Newsletter: https://www.naturalnews.com/Readerregistration.html ▶️ Brighteon: https://www.brighteon.com/channels/hrreport ▶️ Join Our Social Network: https://brighteon.social/@HealthRanger ▶️ Check In Stock Products at: https://PrepWithMike.com