Podcasts about functional foods

Applications are open through July 24 for entrepreneurs looking to turn dairy-based ideas into successful products.

In this episode of Food for Thought Leadership, Chris Campbell, George Hajjar and Anna Kinder examine how consumers are adapting to mounting economic pressure, rising gas prices and shifting travel behaviors in 2026. From staycations and micro-vacations to scaled-back road trips and reduced air travel, the FI All-Stars explore how households are reevaluating spending while still searching for meaningful experiences and moments of indulgence.

Nutrition Nugget! Bite-sized bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Boostcous, the protein-boosted, fiber-rich couscous alternative made entirely from chickpea, lentil, and pea flour. It checks a lot of boxes right out of the gate: 18 grams of plant protein, 11 grams of fiber, gluten-free, non-GMO, regeneratively grown, and even glyphosate-free with third-party testing to back it up. But does a cleaner ingredient list automatically make something a smart choice for your health goals? Jenn breaks down the nutrition facts, does the net carb math, and asks the questions the brand left unanswered. Is Boostcous a game-changer, or just better marketing on the same old starch problem? You might be surprised where Jenn lands on this one. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become a Happy Healthy Hub MemberJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramKEYWORDS: Jenn Trepeck, Nutrition Nugget, Salad With A Side Of Fries, Health Tips, Wellness Tips, Legume-Based High-Protein Pasta Alternatives, High Protein Couscous Alternative, Protein Couscous, Legume Pasta, Plant Protein, High Fiber Foods, Chickpea Flour, Lentil Flour, Pea Flour, Net Carbs, Gluten Free Grains, Non-GMO Foods, Glyphosate Free, Regenerative Farming, Clean Ingredients, Macro Friendly Foods, Digestive Health, Gut Health Fiber, Complete Plant Protein, Low Sugar Foods, Healthy Carbs, Alternative Grains, Protein Packed Meals, Quick Healthy Meals, Five Minute Meals, Healthy Pasta Alternatives, Weight Loss Foods, Blood Sugar Balance, Muscle Building Foods, Plant Based Protein, Healthy Starch, Legume Flour, Couscous Alternative, High Protein Snack, Fiber Rich Foods, Clean Label Food, Third Party Tested, Food Label Reading, Nutrition Facts, Net Carbohydrates, Healthy Grain Swaps, Functional Foods, Best High Protein Gluten Free Couscous Alternative, Plant Based High Fiber Low Net Carb Pasta Substitute

I first interviewed Lucas in 2021, when he shared his opinion on why kombucha has become so popular in Brazil and the rapid growth of the industry from 2019 to 2021. He is the founder of Fermenta Com Ciência (Fermenting with Science), where he teaches courses, gives lectures, and provides consulting services. He is also the organizer of Conakom (Conferência Nacional de Produtores de Kombucha). His central role in promoting kombucha in Brazil is evidenced by his social media presence: 277,000 follow him on Instagram, 55,000 on Facebook, and 153,000 on his YouTube channel, which has 279 instructional videos. Fermenta Com Ciência’s Mission To work on cultivating the culture of fermenting probiotic beverages and functional fermented foods—bridging ancestral knowledge with the most current scientific foundations—and to teach, in a clear and practical manner, how to prepare these items safely and healthily, catering both to those who wish to produce them artisanally at home and to those looking to scale up and commercialize their products. History Lucas Montanari is a biologist specializing in fermentation, holding a postgraduate degree in Nutrigenomics and Functional Foods. He is also an Integrative Nutrition Health Coach certified by the IIN (NY, USA) and a faculty member in the Functional Gastronomy postgraduate program at FAMESP. In addition to Fermenta Com Ciência, and organizing Conakom, the Brazilian Kombucha Festival. He serves as the Technical Director of ABKOM (Brazilian Kombucha Association) and conducts research on the health benefits of kombucha and methods to optimize its large-scale production. He first encountered kombucha in Australia in 2013; after refining his expertise, he began his work with kombucha in Brazil in 2015. Since then, he has trained thousands of “Kombucheiros” through in-person courses, online programs, and consulting services for commercial production. He has played a key role in the development of numerous nationally successful brands, including Tchá Kombucha, Puro Verde, Aviv Kombucha, Mr. Bolt Kombucha, Kombucha Libre, and Lich Kombucha. Furthermore, he has collaborated with leading companies to develop specialized fermenters, equipment, and raw materials specifically designed for kombucha production. Consulting Services Their consulting service is designed for those who wish to delve deeper into the science of kombucha fermentation to gain greater control over their production process, develop market-friendly flavors, achieve better product standardization, and ensure more consistent carbonation—all while confidently scaling up production. Students learn how to serve kombucha “On Tap,” thereby increasing cost efficiency and sustainability in their business. Discover the equipment and methods utilized in various industrial kombucha production facilities worldwide, and identify the next steps needed to turn dreams into reality! The consultancy focuses on the production of kombucha for commercial sale—specifically: How to manufacture a high-quality, stable product with low alcohol content. Which equipment and techniques should be utilized to scale up and streamline commercial production. Which machinery and equipment should you employ to optimize manufacturing processes and flavoring techniques to give your product a competitive edge in the market. Recipes designed to maximize the efficient use of time, space, and investment. Techniques for achieving optimal levels of density and acidity, including the proper use of measurement instruments. How to serve kombucha on tap, including how to operate draft systems, kegs, post-mix units, CO2 cylinders, and other carbonation equipment. Courses Lucas teaches courses for both home brewers and commercial operations. Home Brewing This course is composed of seven modules: The Universe of Kombucha: Discover what kombucha truly is, and also learn about its origins—from ancient legends to the first scientific records—tracing its entire history right up to the modern market Transforming your Health: Learn how to take your health to the next level by optimizing the benefits of kombucha for your body. You will also learn how to consume the beverage correctly and discover an extensive collection of books to further specialize in kombucha and gut health. Foundation: Learn—in detail—all the best ingredients to use in your production so that you never again have thin SCOBYs, mold, or other fermentation issues. I will also cover the essential utensils and ideal bottle types you need to make kombucha exactly the way you want it. Preparation and Harvesting: Discover the secrets to preparing the specific tea infusion used to make kombucha, and how to reduce the entire preparation time to just a few minutes on a single day of the week. You will learn how to identify the optimal time to harvest your finished fermentation. Flavoring and Carbonation: Master the art of naturally flavoring, infusing, and coloring your kombucha, and create endless recipes using the techniques in this module. You will also learn the principles of second fermentation to gain control over your beverage's carbonation—even in glass bottles. SCOBY Hotel and Vinegar: Learn how to properly care for your colonies and prepare your own functional kombucha vinegar for cooking, cosmetics, cleaning, and more. Scaling up: Learn how to scale up your production—from 3-liter jars to fermenters of any volume you desire—using a simple method that can save you a significant amount of preparation time and help you achieve better standardization. Additional resources include downloadable instruction booklets, group mentoring sessions with over 1,000 experienced brewers, and much more. Commercial Brewing This course comprises nine modules: Professional Production Methods: Learn how to produce kombucha on a large scale with standardization and high quality. Also, learn the basics of the SAFE Method. Entrepreneurship: Learn how to turn your kombucha business idea into reality, organize your operations, and transform your production into a profitable venture. How to Register Your Kombucha Business with MAPA: Gain access to a detailed step-by-step guide on how to obtain your registration with MAPA and stand out from the majority of other brands. Developing Successful Flavors: Learn how to develop kombuchas with a precise sensory profile, creating flavor, aroma, and color combinations that elevate the quality of your production. Making Kombucha On Tap: Discover all the equipment and techniques you need to serve kombucha from draft systems, and sell it in restaurants and at events. Choosing the Right Equipment: Learn how to select the ideal fermenters, bottling machines, and other equipment to scale your production safely, productively, and efficiently. The Science of Fermentation: Explore in depth the microbiology behind kombucha and learn how to precisely control the results of your fermentation. Alcohol Control and Stability: Master techniques such as cold crashing, forced carbonation, and filtration, and learn essential industrial processes to standardize your kombucha with consistent quality. Aluminum Can Packaging: Discover the technologies and essential best practices for canning, guided by an expert who has mastered the process on a commercial scale. Bonus material includes lifetime access to a video library, an Advanced Study Group on Telegram, home to a community of over 700 commercial kombucha producers, and a course on registering your kombucha brewery with MAPA, taught by Stela Patrocínio — one of the experts I interviewed for the initial posting in my series on kombucha in Brazil. Networking Lucas has connected with leading members of the worldwide kombucha community, including several prominent international figures in the field of fermentation, such as Sandor Katz, author of The Art of Fermentation, Sébastien Bureau, the founder of Mannanova, and Nick Robertson from Rare Combinations. He has attended kombucha conferences in the United States and Europe. He’s also been featured in past editions of SYMBIOSIS Magazine (which I edited). I was pleased to see him prominently display a copy of the magazine in one of his instructional videos. Interview Readers who want to go deeper can listen to the podcast interview with Lucas, where we discuss his courses, the challenges and opportunities for commercial production in Brazil, and the future of the industry. Uma tradução da entrevista para o português está disponível para download. The post Profile: Lucas Montanari, Fermenta Com Ciência, Brazil appeared first on 'Booch News.

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 3360: Renae Earle breaks down the hype around functional foods, explaining how added nutrients can offer benefits, but don't automatically make a product healthy. You'll gain clarity on when these foods are genuinely useful and when they're just clever marketing, helping you make smarter, more cost-effective nutrition choices. Read along with the original article(s) here: https://www.idealnutrition.com.au/functional-foods/ Quotes to ponder: "Adding a few grams of any healthy nutrient doesn't all of a sudden create a healthy food." "Good nutrients don't cancel out the bad." "For the generally healthy individual, functional foods are an unnecessary, expensive addition to the diet." 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 3360: Renae Earle breaks down the hype around functional foods, explaining how added nutrients can offer benefits, but don't automatically make a product healthy. You'll gain clarity on when these foods are genuinely useful and when they're just clever marketing, helping you make smarter, more cost-effective nutrition choices. Read along with the original article(s) here: https://www.idealnutrition.com.au/functional-foods/ Quotes to ponder: "Adding a few grams of any healthy nutrient doesn't all of a sudden create a healthy food." "Good nutrients don't cancel out the bad." "For the generally healthy individual, functional foods are an unnecessary, expensive addition to the diet." Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Food Professor Podcast, hosts Michael LeBlanc and Dr. Sylvain Charlebois sit down with Stéphane Thuillier, CEO of SIAL Canada, for an in-depth conversation on the future of food innovation, global trade shows, and Canada's expanding influence in the international food ecosystem. Thuillier shares his global perspective from leading one of the world's most important food exhibition networks, with SIAL events spanning countries including France, China, India, and Canada. He explains why Canada is emerging as a high-growth market for food innovation and how SIAL Canada is breaking attendance and exhibitor records in 2026. The discussion explores the enduring value of in-person trade shows in a post-pandemic world, highlighting the limits of digital-only engagement and the importance of physical product discovery, relationship-building, and real-time collaboration. The conversation also dives into key food trends shaping the industry, including the rise of “buy Canadian,” demand for affordable and private label products, the growth of functional and health-focused foods, and the increasing importance of multicultural offerings reflecting Canada's diverse population. Thuillier also provides practical advice for entrepreneurs and attendees on how to maximize their trade show experience—balancing structured meetings with open exploration to uncover unexpected opportunities. First, the episode opens with the food and agriculture news of the week, where Michael and Sylvain analyze the ongoing geopolitical tensions impacting global food supply chains, particularly the volatility in energy markets and fertilizer access linked to the Strait of Hormuz . They discuss how uncertainty is driving cost inflation across the food system, from farming to retail. The hosts also examine a major food fraud case involving adulterated maple syrup in Quebec, raising concerns about oversight and trust in Canada's food system. In addition, they break down new research on Health Canada's front-of-pack labelling, revealing early evidence that the policy is influencing consumer behaviour—particularly among Gen Z shoppers About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

From blue-green algae to ergothioneine-rich mushrooms, discover the plant-based superfoods that support brain, mitochondria, and immune health. #PlantPower #VeganLongevity #BrainBoost

From sulforaphane to resveratrol, Dr. Quillin shows how antioxidants and anti-inflammatory nutrients induce apoptosis and slow aging. #CancerNutrition #CellularHealth #FunctionalFoods

In this episode of RaboTalk Growing our Future episode, host Katie Rodwell talks with Dr Victoria Hatton, CEO of FoodHQ, about why New Zealand's food and fibre sector is still running on a 100-year-old “commodity operating system” despite our premium reputation, driving export growth through volume rather than value and leaving farmers exposed to competitors who can simply produce it cheaper. Victoria argues the real opportunity is playing the long game in premium markets by building what customers really want not just shipping what we produce, with fast-growing potential in functional foods and targeted nutrition as consumer needs shift toward “food as medicine” and nutrient-dense products.Like what you've heard? Follow our podcast for more great content.Show NotesIn this episode, Katie speaks with Dr. Victoria Hatton, CEO of FoodHQ, in a deep dive into the ‘commodity versus premium' debate currently facing New Zealand's food and fibre sector. Victoria shares insights from her extensive career to explain why New Zealand remains stuck in a volume-driven operating system despite our world-class reputation. The Commodity Operating SystemA key tension exists: New Zealand is a premium country operating on a 100-year-old commodity system. Victoria argues that our recent export growth has come from added volume, not added value. As long as farmers remain price-takers feeding a bulk ingredient engine (like milk powder), we remain vulnerable to competitors who can simply produce it cheaper.The Long Game in Premium MarketsShifting to premium isn't a quick fix; it requires ‘dogged determination'. Victoria cites Quality New Zealand in India as an example of a 10-year journey to build a market. She highlights the need for empathy for the customer - understanding exactly what they want rather than just shipping what we produce.Functional Foods and the Future ConsumerThe consumer of 2030 isn't just looking for "milk" or "meat." There is a massive opportunity in:Functional Foods: High-protein whey, amino acids for skincare, and "food as medicine."Targeted Nutrition: Serving an aging population or consumers on GLP-1 (weight-loss) medications who want smaller, highly nutrient-dense portions.Traceability: Data as Your Best Marketing ToolWhile measuring on-farm metrics can feel like a political burden, Victoria views it as the proof of provenance. Consistent, scientifically robust data is what allows New Zealand to tell a unified story at the trade table. It's the difference between a "clean green" claim and a proven, high-value brand.Capturing Your Fair ShareThe conversation addresses the frustration that value isn't always returned to the farm gate. Victoria points to direct-to-consumer success stories like Hamish Best (beef and lamb) and Honest Wolf (wool) as examples of how producers can bypass processors to capture premium margins.The Risk of Staying Volume-FocusedRelying on volume carries significant risks:Economic Vulnerability: Dependence on volatile commodity prices.Market Access: Global regulations are hardwiring sustainability into import rules.Social License: The risk of asking too much of our land and water for a low-margin return.Final Advice: Don't Fear the MeasureVictoria's parting message to farmers is one of optimism: "Don't be afraid to measure and record what you're doing." Measurement is a cheap way to market your product, benchmark your greatness, and ensure the New Zealand story remains credible on the world stage.

Nutrition Nugget! Bite-sized bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Pure Genius Protein Shots, the pocket-sized protein product co-founded by Mel Robbins that is making waves in the wellness world. Is this sleek little bottle actually bridging your protein gap, or is it just clever marketing wrapped in a compelling personal story? Jenn digs into the ingredients, the nutrition facts, the science behind the protein blend, and the team of doctors behind the brand. But here is the thing: the product might check a lot of boxes and still not be what you think it is. Who is this actually designed for, and where does it really fit into your day? Tune in to find out. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/RESOURCES:Become a Happy Healthy Hub MemberJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramKEYWORDS: Jenn Trepeck, Nutrition Nugget, Salad With A Side Of Fries, Health Tips, Wellness Tips, Protein Shots, Whey Protein, Collagen Peptides, Amino Acids, Complete Protein, Protein Gap, Muscle Loss, Weight Management, Hormone Health, Longevity, Gluten Free Protein, Sugar Free Protein, Low Calorie Protein, Protein On The Go, Convenient Protein, Travel Snacks, Protein For Women, GLP-1 Users, Ozempic Nutrition, Bariatric Surgery Nutrition, Post Workout Protein, Protein Snack, Monk Fruit Sweetener, Stevia, Third Party Testing, Heavy Metal Testing, Protein Sources, Functional Foods, Processed Foods Spectrum, Protein For Weight Loss, Protein For Energy, Meal Supplement, Protein Timing, Snack Size Protein, Protein Advisory Board, Protein Powder Alternatives, Medical Advisory Board, Protein Ingredients, Natural Flavors, Potassium Sorbate, Convenient High Protein Snacks For Women On The Go, Best Protein Supplements For GLP-1 And Bariatric Patient

In this episode of Find Your Edge, Coach Chris Newport shares four underrated superfoods that deserve a place in your kitchen and why.You'll learn:Why oat bran is amazing for cholesterol, blood sugar, and constipationWhat makes broccoli sprouts so powerful for detox and longevityWhy fava beans are an exciting pulse for recovery and plant-based nutritionHow Jerusalem artichokes support gut health with prebiotic fiberNo gimmicks—just practical, science-backed whole foods.Learn more about Gut Health in our episode here: https://www.theenduranceedge.com/gut-check-your-deep-dive-into-gut-health/ Experience the breakthrough when everything finally clicks! Train with expert coaches, fuel with incredible chef-prepared meals, and connect with athletes who love triathlon as much as you do. Join us April 22–26 at beautiful Lake Jocassee for four unforgettable days of swim, bike, run, learning, and community. Spots are almost full: Reserve yours here. Support the show

Denis Stewart

Vad är Functional Foods? Vad har det för effekter på kroppen? Vilken mat ingår och hur lagar man den? Fasta: Hur fastar Ulrika och varför? Det behöver inte vara svårt och komplicerat att fasta Skapa nya vanor: Vad är det viktigaste för att lyckas med hälsa i längden? Hur skapar man nya vanor? Tydliga råd Konkreta tips på enkel nyttig matlagning Med rabattkod SPARRE får du rabatt på Ulrikas kurser … läs mer Inlägget 383: Ulrika Davidsson – Functional Foods, Fasta & Nya Vanor dök först upp på 4Health.se by Anna Sparre.

Diane Ducarme, Founder & CEO of Migraine Heroes is a leading figure in migraine investigation, blending the wisdom of Eastern Medicine with Western science and advanced technology to uncover the true roots of migraine disease. With an MBA from Harvard Business School, a background in science and engineering, and fluency in seven languages—including Mandarin—Diane brings a rich perspective to the complex world of migraine care. Her journey has taken her from engineering to Traditional Chinese Medicine studies in China and, more recently, neuroscience research at Harvard X.Diane's approach uniquely emphasizes adding functional foods instead of eliminating them, shifting away from restrictive practices to focus on nourishing the body. As the host of the Migraine Heroes podcast, she shares insights and stories that resonate deeply with migraine sufferers worldwide. Through Migraine Heroes, Diane's dedication continues to transform lives, offering a holistic path to relief, resilience, and wellness for those navigating migraine disease.SHOWNOTES:

Nutrition Nugget! Bite-sized bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about NEAP Foods Protein Gel, the innovative portable protein option created by a runner-turned-strength-trainer who wanted a better alternative to chalky shakes and heavy bars. With 20 grams of protein, zero sugar, and minimal ingredients all in a convenient squeeze pouch, this gel may catch some attention in the fitness world. Jenn dives deep into the ingredient list, from bovine collagen to beneficial amino acids like L-tryptophan and L-methionine, and shares her thoughts on how it stacks up against other protein supplements. Could this be the solution for anyone looking for protein on the go without compromise? What does Jenn really think about the collagen source, the sweeteners, and whether this gel is worth adding to your routine? Tune in to find out. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/RESOURCES:Become a Happy Healthy Hub MemberJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramKEYWORDS: Jenn Trepeck, Nutrition Nugget, Salad With A Side Of Fries, Health Tips, Wellness Tips, Protein Gel, NEAP Foods, Portable Protein, Collagen Protein, Post Workout Protein, Pre Workout Nutrition, Protein Supplements, Bovine Collagen, Hydrolyzed Collagen, Protein Absorption, Muscle Building, Strength Training Nutrition, Protein On The Go, Meal Replacement, Protein Powder Alternatives, Natural Flavors, Sugar Free Protein, Low Carb Protein, Monk Fruit Sweetener, Stevia Extract, L Tryptophan, L Methionine, Amino Acids, Antioxidants, Tissue Repair, Serotonin Production, Clean Ingredients, Food Label Analysis, Nutrition Facts, Protein Bars, Protein Shakes, Energy Gels, Intra Workout Fuel, Functional Foods, Convenient Nutrition, Shelf Stable Protein, Zero Sugar Supplements, Collagen Types, Whey Protein Comparison, Fitness Nutrition, Athletic Performance, Protein Intake, Best Portable Protein Gel For Athletes, How To Choose Protein Supplements Without Fillers

Welcome to Episode #200 of the PricePlow Podcast, where Team PricePlow gathers to celebrate an incredible journey through the supplement industry. Mike Roberto is joined by Ben Kane (first appearing in Episode #010) and Spencer Lynn (debuting in Episode #092), along with video producer Cody Fernley making his PricePlow Podcast debut. This reflective conversation takes listeners through seven years of podcasting history, from that bold 2018 Arnold Sports Festival recording to becoming the industry’s go-to platform for ingredient science, business strategy, and supplement innovation. The team discusses memorable episodes with industry legends, the evolution of precision fermentation technology, the explosive growth of the functional beverage category through PricePlow’s Bevlab offshoot, and the balance between technical depth and entertainment value. They also honor the memories of Dallas McCarver, John Meadows, and Dr. Hector Lopez, whose contributions to the industry and the podcast remain impactful. The episode turns into a business talk about some potential ventures Team PricePlow will get into, and different segments they want to attack after Bevlab and an upcoming Functional Foods target — namely if they should scale this into the peptide space. From sitting down with CEOs of major retailers to exploring cutting-edge ingredient discovery platforms, the PricePlow Podcast has chronicled the supplement industry’s transformation in real time. Join us as we celebrate 200 episodes of science, strategy, and storytelling. Subscribe to the PricePlow Podcast on your favorite platform and sign up for our alerts before diving in! https://blog.priceplow.com/podcast/episode-200 Video: Team PricePlow Celebrates 200 Episodes! https://www.youtube.com/watch?v=wXXd6Y9K5QY Detailed Show Notes: Reflecting on 200 Episodes of Supplement Industry Leadership 0:00 – Welcome to Episode 200 Team PricePlow assembles for this milestone episode with Mike Roberto hosting alongside Ben Kane (team member since Episode #019 with Dave Palumbo), Spencer Lynn, and Cody Fernley. The conversation opens with gratitude for listeners who’ve followed the podcast’s evolution from its 2017 launch. Mike notes how the show has refined its focus toward industry insiders, scientists, and marketing professionals, creating a specialized following that’s evident at trade shows. The team is drinking fitting beverages — Mike sips Cereal Killer C4 Energy (his favorite flavor ever) while Ben enjoys Welch’s Cran-Grap Ghost Energy Drink. Spencer and Cody also enjoy a Ghost Energy. 3:00 – The legendary Arnold episode The team recalls Episode #010, recorded at the Arnold Sports Festival hotel lobby with NutraBio’s Dan Margolis while Ben was still with the brand. The crew commandeered a hotel table without permission, embodying the “ask forgiveness, not permission” philosophy that would characterize many future episodes. The chaotic energy of the Arnold, with big dudes everywhere and constant activity, provided a charged backdrop th… Read more on the PricePlow Blog

Dave's guest this week is Niccolò Gloazzo, Senior Director of Media & Omnichannel at Kettle & Fire, the brand that helped pioneer shelf-stable bone broth and functional soups.Niccolò shares how Kettle & Fire grew from a digitally native brand into a national retail presence, and what it takes to manage DTC, Amazon, retail media, and in-store growth as a single, connected system.The conversation covers why starting in DTC can create leverage across other channels, how reviews and content portability drive performance, and how retail media has evolved into a full-funnel growth engine. Niccolò also shares how seasonal moments, creative testing, and AI-driven planning are shaping the brand's approach to modern commerce.Connect with Niccolò on LinkedInFollow Beyond the Shelf on LinkedInLearn More about It'sRapidGet the It'sRapid Creative Automation PlaybookTake It'sRapid's Creative Workflow Automation with AI surveyEmail us at sales@itsrapid.io to find out how to get your free AI Image AuditTheme music: "Happy" by Mixaud - https://mixaund.bandcamp.comProducer: Jake Musiker

Vitamin B12 is essential for energy production, nervous system function, and overall metabolic health, but not all B12 forms deliver equal bioavailability or stability. In Episode #196 of the PricePlow Podcast, we welcome back HTBA (HealthTech BioActives) for a comprehensive deep dive into the science behind their MecobalActive methylcobalamin ingredient and the groundbreaking clinical study that validates its efficacy in athletes who are not deficient. Joining us are Teresa Pellicer, PhD, Pharmacologist and R&D Manager in Biotechnology at HTBA, and Bernardo Gonzaga, Global Division Manager for Functional Health Solutions. This conversation builds on Episode #188 with Edwin Gonzalez, where we explored practical applications of MecobalActive in functional foods. Today, we go deeper into the molecular mechanisms, clinical evidence, bioavailability data, and manufacturing innovations that make MecobalActive a next-generation B12 solution for supplements, functional foods, and beverages. Teresa’s expertise in pharmacology and molecular biology shines as she explains why methylcobalamin represents the biologically active form your body actually uses, while Bernardo provides industry context on applications, regulatory considerations, and market opportunities. Subscribe to the PricePlow Podcast on your favorite platform, and sign up for HTBA news alerts before we dive into the science. https://blog.priceplow.com/podcast/podcast/htba-mecobalactive-vitamin-b12-196 Video: The Science Behind MecobalActive Vitamin B12 https://www.youtube.com/watch?v=3v5NgW5jD-E Detailed Show Notes: Teresa Pellicer and Bernardo Gonzaga Discuss MecobalActive B12 (0:00) – Welcome and Introductions (2:00) – Teresa’s Background in Pharmacology and Molecular Biology (4:15) – Bernardo’s Industry Journey and Global Perspective (6:30) – HTBA Company History and Four Business Divisions (9:15) – Pharmaceutical-Grade Quality for Injectable B12 (11:00) – Sustainability Story: Upcycling Baby Oranges for Bioflavonoids (13:45) – ESG Commitment Beyond Environmental Impact (16:00) – Why Vitamin B12 Matters for Energy and Health (19:30) – The Four Main Forms of Vitamin B12 (22:45) – Why Cyanocobalamin Dominates Despite Conversion Requirements (26:15) – MecobalActive: Solving Methylcobalamin’s Stability Challenge (29:45) – The Clinical Study Design and Objectives (33:00) – Study Results: Superior Bioavailability and Faster Absorption (36:30) – Methylation Pathways and Homocysteine Metabolism (40:00) – Adenosylcobalamin and Mitochondrial Energy Production (43:45) – Populations at Risk for B12 Deficiency (47:15) – Symptoms and Consequences of B12 Deficiency (51:00) – Absorption Mechanisms: Intrinsic Factor Pathway (54:45) – Passive Diffusion and High-Dose Supplementation (58:15) – Manufacturing Challenges with Methylcobalamin Stability (1:01:30) – Applications in Functional Foods and Beverages (1:05:00) – Dosing Considerations and Safety Profile (1:08:30) – Combining B12 with Other B Vitamins and Nutrients (1:12:00) – Regulatory Landscape Across Global Markets (1:15:45) –… Read more on the PricePlow Blog

Denis Stewart

Holiday Gratitude and the Power of Coffee: Iron Radio Hosts Share Their ThanksJoin Coach Phil Stevens, Dr. Lonnie Lowery, and Dr. Mike T. Nelson for a special Thanksgiving episode of Iron Radio. The hosts discuss their gratitude for various aspects of strength sports and nutrition, including the benefits of coffee, the resilience of their bodies, and the evolution of fitness technology. Dive into topics ranging from historical coffee anecdotes to the impact of social media on fitness and the importance of maintaining bodily health. Filled with personal insights and practical tips, this episode is a celebration of gratitude in the fitness community.01:11 Thankfulness and Coffee Talk03:31 Coffee History and Industry Insights08:17 Gratitude for Ruminant Animals10:43 Appreciation for Physical Health13:59 Lifting and Performance Reflections15:49 Front Squat vs. Back Squat Debate17:13 The Evolution of the Fitness Industry18:27 Supplements and Functional Foods20:59 The Role of Social Media in Fitness24:16 Advancements in Fitness Technology28:35 Thanksgiving Reflections and Cyber Week Donate to the show via PayPal HERE.You can also join Dr Mike's Insider Newsletter for more info on how to add muscle, improve your performance and body comp - all without destroying your health, go to www.ironradiodrmike.com Thank you!Phil, Jerrell, Mike T, and Lonnie

Denis Stewart

“Study” that's not even a study spreads panic about dubious melatonin-heart failure link; Should you ignore dr's advice to take powerful acid-blocking drugs? Novel implantable electrical pacemakers may bring relief to sufferers of severe constipation; Benefits of cocoa flavanols for heart, brain, athletic performance. Give the gift of healthy chocolate! Go to FlavaNaturals.com and use coupon code HOFFMAN20 for 20% off site-wide. Plus get free shipping on all orders over $30. 

Nutrition Nugget! Bite-sized bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about B.T.R. Nation Bars and whether these so-called game-changing protein bars deserve a spot in your snack rotation. With flavors like strawberry shortcake and cinnamon cookie dough, these bars sound almost too good to be true—but are they actually good for you? Jenn takes a close look at what's inside the wrapper—from protein content to fat levels—and she's not holding back on her honest take. She'll walk you through which bars might work for your afternoon slump versus your post-workout recovery, and why the company's suggested uses might not match up with what your body actually needs. Plus, she's got some burning questions about those fresh ingredients and whether these bars qualify as a meal or a snack. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become a Happy Healthy Hub MemberJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramAbout Uncomplicating WellnessText ‘Book' to 833-801-0500B.T.R. Nation BarsKEYWORDS: Jenn Trepeck, Nutrition Nugget, Salad With A Side Of Fries, Health Tips, Wellness Tips, Protein Bar Nutrition, B.T.R. Nation Bars, Superfood Bars, High Protein Snacks, Low Sugar Bars, Nutrition Facts, Ingredient Analysis, Clean Label Products, Gluten Free Bars, Pea Protein, Chicory Root Fiber, Almond Protein, Monk Fruit Sweetener, MCT Oil Benefits, Pre Workout Nutrition, Post Workout Snacks, Healthy Snacking, Fiber Content, Saturated Fat, Natural Ingredients, No Added Sugar, Cashew Butter, Peanut Butter Protein, Quinoa Crisps, Reishi Extract, Women Owned Brands, Non GMO Verified, Seed Oil Free, Dairy Free Snacks, Soy Free Products, Functional Foods, Nutrient Dense Snacks, Breakfast Replacement, Meal Timing, Macronutrient Balance, Food Label Reading, Nutrition Analysis, Health Claims, Wellness Products, Weight Loss Snacks, Clean Eating, Whole Food Ingredients, Best High Protein Bars For Weight Loss And Snacking, Low Sugar Superfood Bars With Natural Ingredients

While we're making progress in TREATING cancer, worldwide cancer INCIDENCE is soaring, especially among young people; New guidelines for colon cancer screening urge earlier start at age 45; Rates of peanut allergy are declining as more parents follow revised advice to introduce nuts earlier to kids; What's with all the buzz about methylene blue? Legalization and stronger pot are creating an epidemic of ER visits for uncontrolled vomiting, debilitating abdominal pain; New smart toilet gives you a report card on your poop; When Zoloft doesn't work for anxiety.

On Episode #185 of the PricePlow Podcast, Mike and Ben welcome Jonathan Baner (Senior R&D Director) and James Stone (Vice President of Global Marketing and Insights) from Glanbia to explore the fascinating world of protein extrusion technology and better-for-you snacking. This powerhouse team brings deep expertise in both the science and consumer insights driving the functional foods revolution, revealing how advanced extrusion processing is solving the longstanding challenge of creating high-protein snacks that actually taste good and deliver satisfying texture. From Ingredients to Extrusion Technology, Glanbia is Behind Better Snacking The conversation dives into the mechanics of twin screw extrusion technology that transforms fine protein powders into everything from cheese puffs to protein cereals, the critical differences between dairy and plant-based proteins in processing, and the four distinct snacking behavior profiles that brands need to understand. From Jonathan’s 25 years of extrusion expertise to James’s insights on consumer trends showing that Americans consume sweet snacks 6.4 times per week, this episode unpacks how Glanbia is pushing protein fortification from the typical 5-7% found in traditional snacks up to an impressive 65-85% range without sacrificing the crunch and flavor consumers demand. Beyond the technical breakthroughs, we explore real-world market dynamics including the tight supply situation for whey protein isolate, the evolution of clean label formulations, the seed oil debate, and how GLP-1 adoption is driving unprecedented protein demand. This episode showcases how ingredient innovation at the B2B level is transforming what’s possible in functional snacking, with applications ranging from airport grab-and-go options to high-protein cereal that’s eaten more as snacks than breakfast. https://blog.priceplow.com/podcast/glanbia-healthy-snacking-185 Video: Glanbia – Extrusion Technology & Better-For-You Snacking https://www.youtube.com/watch?v=Ng1ZC_yq7K0 Detailed Show Notes: Engineering Better-For-You Snacks with Protein Extrusion (0:00) – Introduction to Glanbia’s Functional Foods Team (5:00) – The Snacking Landscape: Consumption Patterns and Consumer Demands (8:00) – Understanding Extrusion Technology: From Play-Doh to Protein Puffs (12:00) – The Protein Challenge: Why High-Protein Snacks Were Nearly Impossible (17:00) – Texture Optimization and Business Model (21:15) – Functional Ingredients and Plant Protein Challenges (26:00) – The Plant-Based Meat Decline: Lessons for Functional Foods (29:30) – Flavor Innovation: Ethnic Profiles and Cheese Evolution (33:30) – The Four Snacker Types: Texture Preferences and Product Formats (37:30) – The Keto Perspective and Protein Cereal’s Surprising Use Case (43:00) – Trail Mix Reinvention and Extrusion Versatility (47:30) – Emulating Textures and Consumer Acceptance (54:00) – Whey Protein Supply Constraints and GLP-1 Impact (58:00) – Extrusion Process Details and Customer Collaboration (1:00:15) – Fortifying Fruit Snacks and Multi-Category Capabilities (1:03:00) – Fiber Fortification and Gastrointestinal Health (1:06:00) – Colostrum: Immune Support and Gut Health Innovation (1:10:00) – Seed Oils Discussion and Oil Selection (1:17:00) …… Read more on the PricePlow Blog

On Episode #185 of the PricePlow Podcast, Mike and Ben welcome Jonathan Baner (Senior R&D Director) and James Stone (Vice President of Global Marketing and Insights) from Glanbia Nutritionals to explore the fascinating world of protein extrusion technology and better-for-you snacking. This powerhouse team brings deep expertise in both the science and consumer insights driving the functional foods revolution, revealing how advanced extrusion processing is solving the longstanding challenge of creating high-protein snacks that actually taste good and deliver satisfying texture. From Ingredients to Extrusion Technology, Glanbia Nutritionals is Behind Better Snacking The conversation dives into the mechanics of twin screw extrusion technology that transforms fine protein powders into everything from cheese puffs to protein cereals, the critical differences between dairy and plant-based proteins in processing, and the four distinct snacking behavior profiles that brands need to understand. From Jonathan's 25 years of extrusion expertise to James's insights on consumer trends showing that Americans consume sweet snacks 6.4 times per week, this episode unpacks how Glanbia is pushing protein fortification from the typical 5-7% found in traditional snacks up to an impressive 65-85% range without sacrificing the crunch and flavor consumers demand. Beyond the technical breakthroughs, we explore real-world market dynamics including the tight supply situation for whey protein isolate, the evolution of clean label formulations, the seed oil debate, and how GLP-1 adoption is driving unprecedented protein demand. This episode showcases how ingredient innovation at the B2B level is transforming what's possible in functional snacking, with applications ranging from airport grab-and-go options to high-protein cereal that's eaten more as snacks than breakfast. https://blog.priceplow.com/podcast/glanbia-nutritionals-healthy-snacking-185 Video: Glanbia Nutritionals - Extrusion Technology & Better-For-You Snacking https://www.youtube.com/watch?v=Ng1ZC_yq7K0 Detailed Show Notes: Engineering Better-For-You Snacks with Protein Extrusion (0:00) – Introduction to Glanbia's Functional Foods Team (5:00) – The Snacking Landscape: Consumption Patterns and Consumer Demands (8:00) – Understanding Extrusion Technology: From Play-Doh to Protein Puffs (12:00) – The Protein Challenge: Why High-Protein Snacks Were Nearly Impossible (17:00) – Texture Optimization and Business Model (21:15) – Functional Ingredients and Plant Protein Challenges (26:00) – The Plant-Based Meat Decline: Lessons for Functional Foods (29:30) – Flavor Innovation: Ethnic Profiles and Cheese Evolution (33:30) – The Four Snacker Types: Texture Preferences and Product Formats (37:30) – The Keto Perspective and Protein Cereal's Surprising Use Case (43:00) – Trail Mix Reinvention and Extrusion Versatility (47:30) – Emulating Textures and Consumer Acceptance (54:00) – Whey Protein Supply Constraints and GLP-1 Impact (58:00) – Extrusion Process Details and Customer Collaboration (1:00:15) – Fortifying Fruit Snacks and Multi-Category Capabilities (1:03:00) – Fiber Fortification and Gastrointestinal Health (1:06:00) – Colostrum: Immune Support and Gut Health Innovation (... Read more on the PricePlow Blog

The top five most popular functional foods

The top five most popular functional foods From probiotics in yogurt to omega-3s in fish, discover how certain foods offer benefits beyond basic nutrition. In this science-packed episode of Live Foreverish, Dr. Mike and Dr. Crystal dive into the world of functional foods—what they are, how they work, and which ones top the list for supporting heart health, immunity, and more. #LELearn #EDULiveforeverish

Dr. Hoffman continues his conversation with Stephen T. Talcott, Ph.D., Professor of Food Chemistry, Department of Food Science and Technology at Texas A&M University, about the powerful health benefits of the muscadine grape.

In this episode of the Intelligent Medicine podcast, Dr. Ronald Hoffman discusses the health benefits of Muscadine grapes with Dr. Stephen Talcott, a PhD chemist and professor of Food Chemistry at Texas A&M. The conversation delves into the unique biochemical properties of Muscadine grapes, their polyphenol content, and their potential health benefits compared to other fruits like Acai and common grapes. They also explore the bioavailability of nutrients, the role of phytoalexins, and the benefits of Muscadine grape-derived products. Dr. Talcott shares his insights on ongoing research at Wake Forest University, the advantages of Muscadine grape products for chemotherapy patients, and the benefits of using these products as natural health supplements. The episode highlights various Muscadine grape products available from Mighty Muscadine and Vinetastic, including juices, supplements, and topical applications, and offers a special discount code for listeners.

Dr. Hoffman continues his conversation with Dr. Marie-Pierre St-Onge, a nutrition scientist, the founding director of the Center for Excellence for Sleep and Circadian Research at Columbia University, and author of “Eat Better, Sleep Better.”

Dr. Marie-Pierre St-Onge, a nutrition scientist and the founding director of the Center for Excellence for Sleep and Circadian Research at Columbia University, details the intriguing relationship between diet and sleep quality, exploring how various foods and nutrients affect sleep patterns. Dr. St-Onge shares insights from her research on the Mediterranean diet, functional foods, and the impact of macronutrients like fiber, carbohydrates, and polyphenols on sleep. They also touch on the effects of caffeine and alcohol, as well as the role of psychological interventions like Cognitive Behavioral Therapy for insomnia. Practical advice and delicious recipes from her new book, “Eat Better, Sleep Better,” are highlighted to help listeners enhance their sleep through dietary changes.

Dr. Hoffman continues his conversation with Dr. Jeffrey Bland, a pioneer in the field of integrative and functional medicine.

Dr. Jeffrey Bland, a pioneer in the field of integrative and functional medicine, discusses his latest project, Big Bold Health, which focuses on immune system rejuvenation through natural products like HTB (Himalayan Tery Buckwheat) and high-quality fish oil. The conversation delves into the origins and benefits of functional medicine, the importance of diet and lifestyle in health, and the concept of making America healthy. Dr. Bland also shares insights into his journey and the influence of traditional medicine practices. Listeners are encouraged to explore more about functional medicine and Big Bold Health's unique offerings.

We're discussing some latest research on gut health, nutrient deficiencies, and the rise of functional foods. You'll gain insights into how yogurt and probiotics might impact your health, as well as the nutritional challenges faced by users of GLP-1 medications.

In this special summer bonus episode of The Food Professor Podcast, recorded live at the SIAL Food Innovation Show in Toronto, co-hosts Michael LeBlanc and Dr. Sylvain Charlebois welcome two exceptional guests: Joanne McArthur, President of Nourish Food Marketing and co-chair of the SIAL Innovation jury, and Chantal Van Winden, CEO of Olimega and this year's SIAL Innovation Gold Medal winner. The episode dives deep into Chantal's award-winning product—Camelina oil with a buttery flavour—unpacking its health benefits, sustainable production, and commercial potential.Chantal shares the remarkable 18-year journey behind the development of camelina oil, a uniquely Canadian innovation. With 35% Omega-3, high antioxidant content, and an exceptionally high smoke point (475°F), the oil is a healthy, locally grown alternative to avocado and olive oil. Grown in cold climates with short growing seasons, camelina thrives in Northern Quebec and supports sustainable farming practices, including soil health improvement and pollinator partnerships with beekeepers.Joanne offers behind-the-scenes insight into the SIAL Innovation judging process, where over 170 products from more than 70 countries are evaluated. She highlights the rigorous selection process and emphasizes why Chantal's camelina oil stood out—not just for its health properties but also for its taste, innovation, and commercial viability. The buttery flavour was developed through natural aroma infusion and is particularly suited for applications like popcorn—a detail that excited the hosts and exemplifies the product's consumer appeal.Beyond its nutritional edge, camelina oil tells a compelling Canadian story—rooted in agricultural innovation, sustainability, and female entrepreneurship. Chantal recounts how the crop was initially planted to improve soil health on her family farm and later developed into a premium oil after discovering its omega-rich properties. With demand rising internationally—35% of Olimega's business is export-based—she now has a waitlist of Canadian farmers eager to grow the crop.Tune in to hear how this buttery Canadian oil may be the next pantry staple and discover what it takes to win one of the most prestigious awards in food innovation. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about IQ Bars—a popular nutrition bar that promises impactful brain and body benefits. But do they really live up to the hype? Are they a smart choice, or just smart marketing? If you've ever grabbed a bar on the go and wondered what's inside, you won't want to miss this episode. 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 InstagramMushrooms are Nature's Technology (feat. Alex Wolfe)Microdosing, Mega Impact (feat. Peter Reitano & Daniel Sanders)

Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Aloha Bars—those plant-based protein bars you might've seen in your grocery aisle or spotted someone snacking on. Are they as healthy as they claim? Or is it all just clever marketing wrapped in organic labels and feel-good buzzwords? Tune in for this bite-sized bonus episode where Jenn breaks down the facts, digs into the ingredients, and gives her honest take. Have you ever actually read the label on your go-to snack bar? You might be surprised at what's inside. 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 Instagram

For Episode #164 of the PricePlow Podcast, Ben Kane sits down with Cassie Smith (Senior Editorial Content Director at SupplySide) and Josh Long (Associate Editorial Director at SupplySide Supplement Journal) for a dynamic discussion recorded live at SupplySide Connect New Jersey 2025. This wide-ranging conversation dives into the most pressing issues facing the supplement industry today, with particular focus on the regulatory uncertainty created by changing tariff policies, FDA oversight challenges, and the evolving landscape of GLP-1 related products and claims. The panel unpacks the complex implications of recent tariff changes on supplement ingredients from China, the ongoing evolution of FDA enforcement priorities under changing leadership, and the controversial marketing practices surrounding GLP-1 mimetics in the supplement space. Throughout the conversation, they highlight a critical need for industry unity, more nuanced discourse on regulatory matters, and a stronger focus on quality products that genuinely benefit consumers rather than minimal-effort “functional” products with questionable claims. Make sure to subscribe to the PricePlow Podcast and stay up to date with the latest supplement industry news, regulatory developments, and emerging trends that impact both businesses and consumers. https://blog.priceplow.com/podcast/supplyside-connect-new-jersey-2025-164 Video: Industry Trends & Regulatory Challenges at SupplySide Connect NJ 2025 https://www.youtube.com/watch?v=aMs-I_oH2JQ Detailed Show Notes: PricePlow Podcast with SupplySide Editorial Team (00:00) – Introductions and Welcome to New Jersey (02:00) – Tariffs: The Hot Topic Dominating Industry Conversations (05:00) – Supply Chain Shifts: Looking Beyond China (10:00) – FDA Oversight and Political Uncertainty (15:00) – The MAHA Movement and Political Divisiveness in Health Policy (20:00) – Mandatory Product Listing Debate (25:00) – GLP-1 Claims and Marketing Ethics (29:30) – Weight Loss Drug Support Products (34:30) – Peptides and Regulatory Gray Areas (39:30) – Media Coverage and Industry Reporting Priorities (44:30) – Functional Foods and Beverages: Beyond the Politics (49:30) – Economic Outlook and Consumer Spending (54:30) – Industry Unity and Positive Messaging Thank you to Cassie Smith and Josh Long for joining us on this episode of the PricePlow Podcast, and thanks to SupplySide Connect for hosting! Subscribe to the PricePlow Podcast on your favorite platform, and don't forget to leave us a review!

Dr. Liz Sloan, who has kept a close eye on functional food and beverage trends for decades, shares her take on what's ahead for this market in the year ahead. Dr. Lara Ramdin, widely known as the Upcycling Queen, talks to Omnivore about how upcycling not only reduces food waste but also offers a chance … Continue reading EP 57: The Hottest Trends in Functional Foods, Upbeat About Upcycling, Welcome Gen Z →

Host: Mindy McCulley, MS Extension Specialist for Instructional Support, Family and Consumer Sciences Extension, University of Kentucky   Guest: Heather Norman-Burgdolf, PhD, Associate Extension Professor for Nutrition and Health Season 7, Episode 39 In this enlightening episode of Talking FACS, host Mindy McCulley welcomes Dr. Heather Norman-Burgdolf, Associate Extension Professor for Nutrition and Health, to explore the critical connection between diet and dental health. They delve into how dental issues can restrict dietary choices, leading to potential nutrient deficiencies and social impacts, especially highlighting the intricate relationship between oral and mental health. Heather emphasizes the preventative role of nutrition in oral health, discussing which nutrients are vital for strong teeth and gums, such as calcium, phosphorus, and fluoride. The episode also covers surprising dietary habits to support dental and overall health, including the benefits of high-fiber foods and maintaining balanced meals with a variety of nutrients. This episode is packed with practical tips for dietary choices that promote oral health and overall well-being, answering the frequently asked 'why' questions around nutrition. Tune in to equip yourself with knowledge that could transform your approach to diet and health, beginning right in your mouth. For more information about dental health and nutrition visit: Nutrition and Oral Health - UK CES Publication Nutrition and Oral Health- American Dental Association WATER WELL Information for Homeowners Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension           Website           Facebook           Instagram           FCS Learning Channel

In this episode of Intelligent Medicine, Nutritionist Leyla Muedin discusses the rising importance of integrating culinary medicine in modern healthcare. Leyla emphasizes the need for blending ancient dietary wisdom with contemporary scientific practices to improve overall health and prevent disease. She highlights how convenience foods laden with preservatives and additives are detrimental to our gut health and advocates for a more thoughtful approach to nutrition. Traditional practices from Chinese and Ayurvedic medicine are revisited, stressing the importance of addressing root causes rather than relying purely on pharmacological solutions. Leyla calls for a healthcare approach that includes nutrition professionals to provide personalized dietary advice, ultimately leading to a proactive, holistic, and sustainable health management system.

Longevity has become a cultural phenomenon…and that should be making functional CPG entrepreneurs salivate more than all those customers providing samples for DNA test kits. Did you know that more than half of Americans say it's their goal to live to 100? But becoming a centenarian wasn't always a goal sought by most Americans…partly because of what I've dubbed the “Mrs. Fletcher Effect.” You might be too young to remember these famous early-90s "I've fallen and I can't get up" TV commercials, but the frailty of Mrs. Fletcher certainly didn't help public perception of aging populations. Alternatively, when you see “Mrs. Fletcher” typecast in today's connected TV digital ads…she would be shown playing chess, running a marathon, starting a new business, or traveling extensively with family. But it's that simple (but massive) paradigm shift, around the image of growing older, which created many second-order effects. Because even if almost everyone accepts that “Father Time” will remain undefeated, more people are realizing they can have some control over the pace and trajectory of functional decline. This behavioral change arguably gained importance in the last decade, as more individuals began viewing themselves as consumers in the healthcare market compared to solely being patients. Because of that, consumer healthcare has begun evolving from a reactive, one-size-fits-all approach to a distinctively proactive, personalized, and integrative approach. But as you'd imagine…that marketplace evolution has created immense opportunities, with American consumers spending billions annually seeking to improve their “health span,” a popular term defined the period of your life that's spent healthy, rather than simply how long you will physically be alive. A key aspect of this massive opportunity centers around the fact that Millennials and Baby Boomers have increasingly mirrored one another in adopting healthy lifestyle habits. And while it doesn't happen often, duality can be an extremely powerful force when considering the potential impact of a CPG industry trend. But with consumers of all ages (not just the older ones) looking for ways to extend the number of years they spend free from chronic disease…as well as the physical, cognitive, and emotional decline that can accompany aging, its certainly great news for CPG brands positioned within the emerging and intersecting categories of functional foods, functional beverages, and dietary supplements. And to help entrepreneurs in that pursuit of discovering attractive commercial opportunities, my latest first principles thinking content will cover the top need states (and key functional ingredient trends) within longevity and healthy aging, which includes cognitive health, mobility, muscle health (and strength), cellular health, and better appearance. Finally, I'll quickly run through an often-overlooked consumer insight and marketing strategy that's key to unlocking the booming business of longevity. FOLLOW ME ON MY SOCIAL MEDIA ACCOUNTS ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LINKEDIN⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YOUTUBE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TWITTER⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠INSTAGRAM⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠FACEBOOK⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/joshua-schall/support

After addressing listener mail about creatine and sleep loss, the guys do a little tutorial on botanicals, then move onto the Topic of the Day, Developing Grit. -------- Donate to the show: https://www.paypal.com/donate/?hosted_button_id=3J6ZFPPKG6E6N Subscribe at Apple iTunes: https://podcasts.apple.com/us/podcast/nutritionradio-org/id1688282387  Podcast on Spotify: https://open.spotify.com/show/1ECHrnjxjn33DBNWgErPtp Subscribe to our YouTube backup: https://www.youtube.com/lonman07?sub_confirmation=1 Podcast on Amazon/ Audible: https://www.audible.com/pd/NutritionRadioorg-Podcast/B0BS8LFLLX?qid=1675812257&sr=1-1&ref=a_search_c3_lProduct_1_1&pf_rd_p=83218cca-c308-412f-bfcf-90198b687a2f&pf_rd_r=YKEZ8DX192TQF0CQV8KX&pageLoadId=u3x6bJ1 Podcast network web site: https://sites.libsyn.com/455769/site

On this episode of A SENSe of Wellness podcast, host, Susan Greeley and Karviva Beverage Founder, Angela Zeng, discuss utilizing “superfoods” in your diet to help support your mental health with a personalized approach.  More about Angela Zeng: As the visionary founder of Karviva Beverages, Angela Zeng has revolutionized the wellness beverage industry by marrying the ancient wisdom of Traditional Chinese Medicine with cutting-edge nutritional science. With an impressive academic foundation in biochemistry, pathology, and an MBA, Angela's deep-rooted heritage in Traditional Chinese Medicine propelled her to innovate Karviva's celebrated line of whole plant-based prebiotic smoothies, antioxidant juices, and more. Each beverage is crafted to support digestive health, immune system strength, clean protein intake, and sustained energy levels. To try Karviva today and receive a 20% discount, use KARVIVATCM20 at karviva.com

The guys break down some obvious and not-so-obvious functional drink trends, and what's behind them. The chat then drifts into a discussion of longevity and how strength sports interact. After the break, Coach Barber shares news and trends on Olympic weightlifting and where it's heading. -------- Donate to the show: https://www.paypal.com/donate/?hosted_button_id=3J6ZFPPKG6E6N Subscribe at Apple iTunes: https://podcasts.apple.com/us/podcast/nutritionradio-org/id1688282387  Podcast on Spotify: https://open.spotify.com/show/1ECHrnjxjn33DBNWgErPtp Subscribe to our YouTube backup: https://www.youtube.com/lonman07?sub_confirmation=1 Podcast on Amazon/ Audible: https://www.audible.com/pd/NutritionRadioorg-Podcast/B0BS8LFLLX?qid=1675812257&sr=1-1&ref=a_search_c3_lProduct_1_1&pf_rd_p=83218cca-c308-412f-bfcf-90198b687a2f&pf_rd_r=YKEZ8DX192TQF0CQV8KX&pageLoadId=u3x6bJ1 Podcast network web site: https://sites.libsyn.com/455769/site IronRadio-only site: https://www.ironradio.org/ 

When does one add complexity to their lifting program? That is, how far can staples like squat, press and row - perhaps with some protein powder - take you? Find out! Also tune in for breaking food science news on cultured meat prices and functional beverages for brain fog. -------- Donate to the show: https://www.paypal.com/donate/?hosted_button_id=3J6ZFPPKG6E6N Subscribe at Apple iTunes: https://podcasts.apple.com/us/podcast/nutritionradio-org/id1688282387  Podcast on Spotify: https://open.spotify.com/show/1ECHrnjxjn33DBNWgErPtp Subscribe to our YouTube backup: https://www.youtube.com/lonman07?sub_confirmation=1 Podcast on Amazon/ Audible: https://www.audible.com/pd/NutritionRadioorg-Podcast/B0BS8LFLLX?qid=1675812257&sr=1-1&ref=a_search_c3_lProduct_1_1&pf_rd_p=83218cca-c308-412f-bfcf-90198b687a2f&pf_rd_r=YKEZ8DX192TQF0CQV8KX&pageLoadId=u3x6bJ1 Podcast network web site: https://sites.libsyn.com/455769/site IronRadio-only site: https://www.ironradio.org/ 

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What if there were a simple way to fix your diet (without dieting) and become healthier with every bite?  Today's guest, science communicator and nutrition expert Dr. Sarah Ballantyne, says there is.  Even for those of us who really care about what we eat, there's still a lot of confusion and a huge barrier to good information about basic nutrition concepts. Do you really know what different nutrients do? Or which foods have them? Or how to eat enough of them? If not, you're not alone. In fact, half of the US population is deficient in 10 nutrients!  I'm really excited to share this new podcast episode with you. Dr. Sarah Ballantyne created a whole new system to help us all understand what it means to eat for health. Join us for a fascinating discussion about nutrition, the body, and what it means to increase your nutrient intake. I'll tell you right now, some of this information might completely change your mind about things you thought you knew. I, for one, am excited to integrate new information into my philosophies… and add a couple of foods back into my diet!  Full show notes: jjvirgin.com/nutrivore Learn how foods cause leaky gut in The Virgin Diet: https://store.jjvirgin.com/products/the-virgin-diet-paperback Read my book, The Sugar Impact Diet: https://store.jjvirgin.com/collections/books/products/sugar-impact-diet-paperback-book Learn more about Dr. Sarah Ballantyne: https://nutrivore.com Subscribe to my podcast: http://subscribetojj.com Study: European Journal of Preventive Cardiology:https://pubmed.ncbi.nlm.nih.gov/30971126/ Study: Nutrition Journal: https://pubmed.ncbi.nlm.nih.gov/33888143/ Study: Food Technology and Biotechnology: https://pubmed.ncbi.nlm.nih.gov/28867958 Study: Journal of Functional Foods: https://www.sciencedirect.com/science/article/abs/pii/S1756464617300749 Study: Journal of Nutrition: https://academic.oup.com/jn/article/141/4/595/4743372?login=false Living Ratio Cacao Calm: https://livingratio.com/?sca_ref=2747593.vgty26M7uP&utm_source=2747593&utm_medium=jj-virgin&utm_campaign=45338 Healthy Eating Index: https://www.fns.usda.gov/CNPP/healthy-eating-index-hei My Plate: https://www.myplate.gov The Paleo Diet by Dr. Loren Cordain: https://amzn.to/44GZBXT Himalayan Tartary Buckwheat: https://amzn.to/3JVQk6q Get Dr. Sarah's Get 5 FREE Nutrivore Guides: https://nutrivore.com/thankyou