Podcasts about glutino

In this episode, Mike is joined by Steven Singer to answer questions from other founders. Steven is the Founder of Fody Food Co, a business designed with your GI symptoms and digestive wellness in mind. He is also the Co-Founder of Glutino, which went on to become a global gluten-free leader and a 100 million dollar brand. Steven is on a mission to help millions of people around the globe improve their digestive help. Throughout this episode, Steven answers questions about finding the right retailers for your company, how to educate while also increasing sales, the one thing he wished he knew earlier in his career, and so much more. Follow Steven Singer on LinkedIn Connect with Mike on LinkedIn Follow Mike on Clubhouse Follow Mike on Instagram

In this episode, Mike is joined by Steven Singer. With a passion to help people with their digestive help, Steven founded Fody Food Co, a business designed with your GI symptoms and digestive wellness in mind. He is also the Co-Founder of Glutino, which went on to become a global gluten-free leader and a 100 million dollar brand. Throughout this episode, Steven talks about product research, raising money, the operations behind co packing, differences between the US market vs. Canadian market, social and environment responsibility, and more. Follow Steven Singer on LinkedIn Connect with Mike on LinkedIn Follow Mike on Clubhouse Follow Mike on Instagram

On this week’s Roundabout Roundup: Ever the early adopter, Terri has joined Clubhouse [https://www.joinclubhouse.com/] and is enjoying the conversations there. Nicole surprised herself by liking Glutino gluten-free yogurt-covered pretzels [https://www.glutino.com/pretzels-and-crackers/pretzels/yogurt-covered-pretzels]. And Catherine's found another quarantine watch: Call the Midwife (https://www.imdb.com/title/tt1983079/; available on Netflix).

Travel Gluten Free Podcast Episode 92 The Canadian Gluten Free Scene with Sue Jennet A Canadian Celiac Podcast   In this episode, we get into the Canadian Celiac Scene, the many gluten-free choices for celiacs, shopping for gluten-free food in Canada, and what led Sue Jennet to create the Canadian Celiac Podcast. We also chat about Sue’s collaboration with the Canadian Celiac Association, our daughter’s takes on Celiac disease, and her delicious thin and crispy gluten-free graham crackers.   We also chat about our daughters’ experience with Celiac disease, gluten-free brands in the US and Canada such as Kinnikinnick, Only Oats, Schar Gluten Free, and Glutino. Sue gives excellent information about ethnic foods, including her favorite Asian restaurant Rison Young in Canada. She also talks about gluten-free certification for restaurants in Canada, the role of the Canadian Celiac Association, and how she chooses content for her podcast.   Sue Jennet’s Bakery   For ten years, Sue baked her way to local fame, opening a gluten-free bakery in her town. She was locally famous for her creations of gluten-free homemade pasta, cinnamon buns, holiday cookies, and her warm and fresh baguettes on Saturday mornings. She also created a thin and crispy graham cracker for her daughter to take with her to summer camp.   The Canadian Celiac Podcast    Launching her podcast in January 2018, Sue used her past background in media to move her forward into podcasting. She has collaborated with The Candian Celiac Foundation and Ellen Baynes of the Celiac Scene for up-to-date content. Her most memorable episode is when she interviewed her daughter about growing up with Celiac disease.   A Canadian Celiac Podcast explores, educates, and gives advice to celiacs and those who lead a gluten-free lifestyle with information, research, and lifestyle issues. Sue interviews others in the gluten-free lifestyle about their personal stories and challenges with Celiac’s disease.    Sue Jennett has access to the most prominent minds and personalities in the Celiac and gluten-free community in Canada. Learn about new initiatives of the Canadian Celiac Association and how they can benefit your everyday life. Join Sue’s weekly conversations, as she delves into all things Celiac and gluten-free. Guest Bio   Sue counts more than 20 years since both she and her daughter have been diagnosed with celiac disease. During that time, she has operated a gluten-free bakery, runs a celiac kids camp, and is currently producing and hosting a gluten-free baking show on cable TV in Ontario.    Sue is a celiac who owned and operated a gluten-free bakery for more than 10 years. After closing the bakery, she started working in an office, which she didn’t find very rewarding. She wanted to utilize much of the knowledge gained while baking and approached her local cable channel about producing a gluten-free baking show. The show ran locally and within Ontario for two seasons.     Sue soon found she enjoyed the media and left her office job to return to school to study different forms of modern media. She examined what I really enjoyed in both courses and realized that I was passionate about doing interviews. Her vast knowledge of celiac disease and the gluten-free diet was a perfect fit as she had great relationships within the celiac community, which she utilized for my content.     For many years she has held a leadership role in her local celiac community and organized a celiac kids camp for five years. “It always amazes me how putting yourself out there, lets you be found again and again.”   Links and Resources Mentioned Grab the Guide to Traveling Gluten Free Get the BEST all-natural gluten-free travel cosmetics at Lemongrass Spa! Visit my Travel Deals page on my website Support Travel Gluten Free on Patreon   Connect with Sue Jennet Sue Jennet on Instagram Visit A Canadian Celiac Podcast On the Web Check out Sue’s delicious gluten free cooking and baking classes on YouTube Connect with Sue on Facebook   Journey with Travel Gluten Free on Social Media Twitter      Facebook    Youtube      Pinterest    Instagram    On the Web   Spread the love of Travel Gluten Free podcast and share this episode with a friend   ***Disclaimer: All content found on the Travel Gluten Free Website, including text, images, audio, or other formats were created for informational purposes only. Content contained on Travel Gluten Free website, podcast and social media postings are not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your qualified healthcare provider with any questions you may have regarding a medical condition. Never disregard or delay seeking professional medical advice, Travel Gluten Free website, podcast, and guests present content solely for educational and entertainment purposes and use of this information is at your own risk.***

In this episode, we feature an interview with Jason Shiver, CEO of fast-growing sparkling water brand Waterloo, who discussed his strategy for winning in a crowded and highly competitive category. Launched in 2017, Waterloo, which is promoted as healthier and more flavorful than competing brands,  is backed by high-profile private equity firm CAVU Venture Partners and led by a team of experienced operators, including Shiver, an industry veteran whose resume includes roles at AriZona Beverages, Glutino and SkinnyPop. The company has pursued an aggressive growth strategy, and in just two years Waterloo has become one of the leading sparkling water brands in the natural channel and is carried nationally at Whole Foods and The Fresh Market.  In the following interview, Shiver spoke about Waterloo’s fast start, why the brand’s co-founders hired him as CEO and how he’s applied lessons from past work to his current role. He also addressed growing concerns about added natural flavors, the challenges of managing rapid growth and how he establishes and communicates metrics for success. Show notes: 1:41: What Will Come of VMG’s New Snacking Platform? -- The episode’s hosts chatted about a new grapefruit flavor from New Beverage Showdown 16 winner HopTea, how to save $200 on a ticket for BevNET Live Winter 2019, and some of the speakers and panels on tap for the event. They also touched on a $3 million raise for premium mixer brand Owen’s Craft Mixers and spoke about Popchips/RightRice founder Keith Belling’s upcoming appearance at NOSH Live Winter 2019. Later, they discussed news that VMG, an influential private equity firm has launched a new platform that will that will acquire, incubate and grow snack brands. 15:32: Interview: Jason Shiver, CEO, Waterloo -- Shiver spoke with Taste Radio editor Ray Latif about the formation and mission of Waterloo, his career experience prior to joining the company and why building a team of industry veterans was important to avoiding mistakes. He also explained why the company set out to hit the ground running, addressed concerns about added natural flavors, and why he’s “not trying to guess where the category is going.” Later, he discussed how Waterloo factors competition into its growth strategy, why he compares his work experience at Atkins to getting a doctor’s degree and how he speaks to employees about the long-term vision for the brand. Brands in this episode: HopTea, Dixie Elixirs, AriZona Beverages, Brew Dr. Kombucha, Fiji Water, Owen’s Craft Mixers, PopChips, Justin’s, Spindrift, Humm Kombucha, Naked Juice, From The Ground Up, OWYN, SkinnyPop, SweetLeaf Tea, Bragg, Vitaminwater, Arctic Zero, Waterloo Sparkling Water, LaCroix, Bubly, Glutino, Atkins

Steve Hughes’ influence on the development of the natural food industry is impressive. As the founder and former CEO of Boulder Brands, he helped develop and nurture a range of next-generation natural food companies, including evol and Smart Balance as well as pioneering gluten-free brands Udi's and Glutino. Following the sale of Boulder Brands to Pinnacle Foods in 2015, Steve co-founded Sunrise Strategic Partners, an investment firm that has acquired stakes in several innovative and fast-growing brands such as Kodiak Cakes, Cali’flour, Coolhaus and Maple Hill Creamery. In an interview included in this episode, Hughes reflected upon his career and his role in shaping the current market for natural food. He also discussed Sunrise’s investment philosophy, why the funding environment for natural CPG companies is “capitalism at its absolute best,” and what he sees as the most exciting development for consumer brands. Show notes:  2:26: Interview: Steve Hughes, Founder, Boulder Brands/Sunrise Strategic Partners -- Hughes met with NOSH editor Carol Ortenberg in Denver, Colorado and spoke about how roles as an executive with ConAgra, Celestial Seasonings and WhiteWave Foods laid the foundation for Boulder Brands, which he founded in 2005. Later, he explained why brands that grow from $10 million to $100 million in sales will encounter “a lot of speed bumps and rakes to step on,” and discussed his admiration for the founders of Sunrise portfolio brands Cali’Flour and Kodiak Cakes. Hughes also discussed why e-commerce has been a game-changer in how brands market and sell to target consumers. Brands in this episode: McCormick Spices, ConAgra, Celestial Seasonings, Silk, Frontier Natural Products, Simply Organic, Boulder Brands, Bobo’s, Vital Farms, Kodiak Cakes, Little Secrets, Healthy Choice, Udi’s, Glutino, Cali’flour, Coolhaus, Maple Hill Creamery, Whitewave Foods, evol, Earth Balance

Beryl Stafford was at a crossroads. The founder of Bobo’s, an innovative snack brand known for its oat-based bars, Stafford launched the Boulder-based company in 2003 and gradually built it into a successful business. By 2015, Bobo’s was generating $8 million in sales and attracting interest from several private equity firms and strategic investors. Stafford realized it was time to bring in new funding and an experienced CEO to run the day-to-day operations, but she wasn’t comfortable with ceding control of her company and concerned about trusting an outsider with the future of her brand. Enter T.J. McIntyre. A longtime veteran of the food industry, McIntyre and Stafford had become friends through the Boulder food scene and shared a similar perspective about the mission and potential for Bobo’s. Following McIntyre’s appointment as CEO in January 2016, the company embarked upon an aggressive growth strategy. Supported by $16 million in new funding, Bobo’s sales grew by 70% in 2017, 45% in 2018 and are expected to climb by 40% this year.  In an interview included in this episode, Stafford and McIntyre spoke about their work dynamic, how they assigned responsibilities and guidelines for their respective roles, and why “the one thing that really serves as the foundational element of who we are is the actual bar.” Show notes: 1:33: Good Breakfast, GoodBelly -- BevNET staff writer Brad Avery joined regular hosts Ray Latif and John Craven for a free-wheeling discussion about Instagram, probiotic cereal, CBD waters and meal-replacement drinks. 9:40: Interview: Beryl Stafford, Founder; TJ McIntyre, CEO, Bobo's -- In an interview recorded by phone, Stafford and McIntyre spoke with Taste Radio editor Ray Latif about the genesis of Bobo’s and how their friendship prior to becoming business partners was key to their successful relationship as founder and CEO. They also discussed the decision to bring on McIntyre as CEO in 2016 and why he was hired prior to raising outside investment, the transition in day-to-day leadership and how Stafford became comfortable with giving up control, and why a carefully planned business strategy is key to addressing disagreements. Brands in this episode: GoodBelly, Cheerios, Reese’s, Oreo’s, Day One, Infuzed Thirst, Sweet Reason, Brooklyn Hemp Co., Huel, Soylent, OWYN, Bobo’s, Simply Organic, Smart Balance, Glutino, Udi’s, Evol, Clif Bar, Kind Snacks, Larabar, Annie’s, Nature Valley

Ep. 316: Is the Carnivore Diet Healthy? In this episode, Stacy and Sarah are worried about the growing popularity of the carnivore diet. Where did this bizarre idea come from and why is it that people claim that it makes them feel good? And why is Sarah pulling out her hair in frustration about this topic?   Click here to listen in iTunes   If you enjoy the show, please review it in iTunes! The Paleo View (TPV), Episode 316: Is the Carnivore Diet Healthy? Intro (0:00) News and Views (0:40) Welcome back! Sarah is steamed like a veggie and ready to climb onto a soapbox! We thought that we had this covered when we emphasized how important veggies were to your health is shows like Episode 281 and Episode 286 But the carnivore trend has been persistent, so we thought we should address it directly We've been hearing about it for a while, but it first came to our attention with a viral video about a man who only fed his family steak. Stacy was shocked! How are those kids getting their nutrients?! Question from Anna: "My husband has heard from several successful people who swear by a carnivore diet (Zooko Wilcox for example). It's a diet that cuts out plant foods, which to me sounds absolutely horrendous, but he wanted to try it because he has a much higher need for protein than I do and is usually craving red meat. I told him he was crazy, but spent the next 2 days essentially shoving red meat down his throat. This convinced him that consuming only meat was maybe a little much and he's back on the green wagon with me. It did leave me wondering though as to the potential for a carnivore diet to work with some people. Meat has all 20 amino acids and if you include organ meat, then I wonder if that would cover all your bases for vitamins and minerals. I'm curious, is there is any validity to such a diet if done right? Or if it is just slowly breaking down the body by depleting the consumer of some (or several) things?" Stacy questions Anna's consumption of Oreos, while Sarah is totally on board. Stacy recommends Trader Joe's Jojos, while Sarah prefers the dairy-free Glutino chocolate sandwich cookies. Question from Janet: "I've been on the AIP for quite a while now, and was on a more general paleo diet for years before that. I think I know *a bit* about healthy eating at this point, and understand the general concepts. But, I've been hearing about the carnivore diet lately, and it's leaving me stumped. I've heard anecdotes about it curing autoimmune issues (I'm assuming because it cuts out the same foods AIP does, plus a whole lot more), making people feel younger, people losing weight, and somehow also still feeling healthy. Someone close to me (no, this isn't a "a friend wanted me to ask you…" question) is considering it, and before I scream "NO!" I thought I'd see if you ladies had any input… What's the science? Is there any? Shouldn't they all have scurvy? How can they not be incredibly sick, without any vegetables in their life?" Diet was pioneered by Shawn Baker who will sell you the Carnivore Diet System coaching. That's a red flag! Check out our Insulin show about why at least some carbs are important as well as our show about the dangers of ketogenic diets. Shawn Baker had his medical license revoked in 2017 in part for incompetence.' He was taken seriously because he was a good athlete (records in indoor rowing) and so seemed to "prove" that it worked Only one study, a case study, from the 30s investigated a carnivore diet. A man attempted to copy the Inuit diet and Belview hospital observed him. Back then, though, our ability to measure health wasn't as advanced. He was eating a lot of organ meat, including raw organ meat. He didn't get scurvy, but that's probably due to the raw organ meat, which has Vitamin C. Meanwhile, Shawn Baker isn't eating organ meat and hasn't done any bloodwork to check in on his health at all! He's also spending so much time attacking science and claiming outlandish claims about mineral demands of the body go down when you eat only meat. He's advocating a diet that will hurt people AND sowing distrust of science and the scientific method! Yes, science can change, but the method is refining our knowledge and it gives us a base to point to when we try to decide what will be best. Many people out there are trying to prey upon people's trust for money. There are lots of carnivore diet articles that address short time success. But honestly, that's probably due to the boredom effect: eating the same food over and over again will make you eat less of it, reducing calorie intake. Also, meat is highly satiating, meaning you are satisfied quicker and longer, leading to reduced caloric intake. And rapid weight loss is not great and if you do it with a nutrient deficiency you will cause health issues! The claims of nutrient requirements going down is not backed up by scientific studies While we find evolutionary biology to be fascinating, it's not proof of anything. It functions as a hypothesis for nutritional science. Despite what is claimed, hunter-gatherers when through great lengths to find vegetable material to eat! Even the Inuits had a lot of plants in their diet, about 15%. The farther south you go, the more plant matter is consumed by hunter-gatherers, up to more than 50%! There are no vegan hunter-gatherers and there are no carnivore hunter-gatherers! Everyone is an omnivore Often meat consumption is over estimated because male ethnographers mainly studied male hunters, not the gatherer section of the population People will cite studies of "carnivore" hunter-gatherers that do not support such a claim at all! Three main things missing on a carnivore diet: Vitamin C, fiber for the gut microbiome, and phytochemicals We get a lot of Vitamin C added in things with citric acid, ascorbic acid, etc. which often will stave off scurvy Fiber is the main food of the most beneficial gut microbes. Cutting them out could make you sick! Plant phytochemicals are anti-aging and anti-cancer! Also not enough folate, Vitamin E and Vitamin K. Scurvy symptoms take a while to show up. We store vitamin C, so it takes time to deplete it. Also, small amounts can stave off the major symptoms Scurvy is a thing! A study found Vitamin C deficiency in 5-17% of the population, especially in younger people. Is that because of low carb diets? Scurvy takes about a month to start setting in, more or less. Initially, there are flu like symptoms: feeling unwell, fatigue, fever, nausea, diarrhea, pain in joints and muscles, bleeding at hair follicles. Major symptoms: bleeding gums, loose teeth, bulging eyes, brown and scaly skin, bruising, breaking hair, slow healing woulds, bleeding and swelling joints. It's very hard to get to that point in modern society! People talk about a lot of symptoms on carnivore forums. They're often scurvy symptoms or GI issues from shifts in gut microbiome. Sarah talks about the gut microbiome in What Is the Gut Microbiome? And Why Should We Care? and also in her fiber ebook Fantastic Fiber Many things are labeled as "non-essential" nutrients. But these are nutrients that you don't need to keep living, but are probably essential to good health! You still want and need them! This is all why our paleo diet emphasizes vegetable consumption. Get your questions in! We want to hear from you! And there's no end to questions we can answer and topics we can address! Engage on social media! That's how we get feedback! Thank you for listening!   Relevant posts The Link Between Meat and Cancer The Diet We’re Meant to Eat, Part 1: Evolution & Hunter-Gatherers The Diet We’re Meant to Eat, Part 2: Physiological & Biological Evidence The Diet We’re Meant to Eat, Part 3: How Much Meat versus Veggies? The Case for More Carbs: Insulin’s Non-Metabolic Roles in the Human Body The Importance of Vegetables Is It Better to Eat Veggies Raw or Cooked? The Importance of Nutrient Density

Episode 79  “Gluten-Free Update!” Features: Maureen’s gluten-free dining on Montserrat   Importance of testing family members New Glutino Toaster Pastries Response to listener Erin about gluten-free products Response to listener Marla aboutOlive Garden Gluten-Free Menu New study about infections in infants causing CD Celiac Guidelines Roundtable sponsored by Children’s National to establish guidelines for pediatric celiac disease follow-up (meeting of the minds – 7 celiac centers from USA and Canada Gluten-Free Easy Bake Oven Mixes What do YOU think of the HTG Podcast? Leave your feedback wherever you download this. Read the blog. Listen to the podcast. Educate yourself. Rock on Celiacs!

Gluten-free expert, author, coach and advocate Jules Shepard hosts a weekly show offering news, interviews with intriguing guests, gluten-free baking tips and otherwise lively conversation. This week Jules is joined by Terence Dalton, General Manager of Glutino Food Group (Glutino and Gluten-Free Pantry). Glutino manufactures gluten-free pretzels, snack foods, frozen baked goods, frozen entrees & baking mixes sold throughout North America. Bullish about the growing gluten-free market, Smart Balance Inc. (also manufactures Earth Balance products) just purchased Glutino for $66.3 million. Dalton will discuss what changes are in store for Glutino, and what consumers can expect will remain the same for this gluten-free giant. Glutino's licensing of the UK's Genius Breads promises to be one of the most exciting new gluten-free products on the horizon. Find out more on The Gluten-Free Voice!