Xtalks Food Industry Podcast: Recent Episodes
Xtalks
This Food Industry focused podcast brings together Xtalks editorial staff to share insights into the latest B2B industry news. Xtalks connects professionals in the life science, medical device, and food industries with useful content like webinars, job opening, articles and virtual meetings.
The presence of lead in food remains a critical concern for the US Food and Drug Administration (FDA). Lead, a toxic metal, can enter the food supply through environmental contamination during the growing, raising or processing of foods. In this episode of the Xtalks Food Podcast, Sydney talks about how lead contamination in food can arise and what the FDA is doing to monitor lead levels. Food manufacturers bear significant responsibility under US law to minimize or eliminate chemical hazards, including lead, from their products. The FDA’s regulatory framework, including action levels and compliance policy guides, provides clear directives for the industry. The FDA’s approach extends beyond regulation enforcement to include collaboration with industry and other stakeholders. The team wonders why lead was previously used in plumbing and paint and learns about lead’s name on the periodic table.
Also in this episode, Sydney talks about Mars’ recent acquisition of Kellanova in a $36 billion deal. This acquisition marks one of the most significant transactions in the food industry this year, expanding Mars’s reach into the snack and cereal markets. Mars, known for its iconic brands like M&M’s and Snickers, has agreed to purchase Kellanova for $83.50 per share in an all-cash transaction. Kellanova, which was formed in 2023 after Kellogg’s separation of its breakfast cereals and snacks businesses, brings well-known brands such as Cheez-It, Rice Krispies Treats and Eggo waffles to Mars’s portfolio. Mars, one of the largest family-owned businesses globally, boasts annual sales exceeding $50 billion and employs over 150,000 people. The team wonders whether Kellanova’s branding or product formulations will change.
Read the full article here:
Lead in Food: Regulatory Imperatives and Industry Responsibilities:
https://xtalks.com/lead-in-food-regulatory-imperatives-and-industry-responsibilities-3763/
Mars Acquires Kellanova in $36 Billion Deal:
https://xtalks.com/mars-acquires-kellanova-in-36-billion-deal-3768/
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Macroplastics and microplastics are growing concerns within the food industry. These tiny particles, primarily from environmental contamination, can infiltrate the food supply. In this episode of the Xtalks Food Podcast, Sydney talks about how microplastics and nanoplastics primarily contaminate food through environmental exposure where crops and livestock are raised. Despite concerns, current evidence does not show significant migration of these particles from plastic food packaging into foods and beverages. Additionally, no current evidence suggests that the levels found in foods such as seafood, salt and bottled water pose a danger to human health. However, without standardized methods for detecting and quantifying microplastics, assessing their true impact remains challenging.
Also in this episode, Sydney talks about track and trace platforms, which are essential in the food and beverage industry. These systems are designed to monitor the journey of products from origin to consumption. They enhance the ability to trace the history, location and application of items, which is vital for quality control and regulatory compliance. Track and trace platforms in the food industry are digital systems that log detailed information about every stage of a product’s lifecycle. Food and beverage companies implement them to ensure regulatory compliance, improve quality control and assurance, enhance transparency and enhance operational efficiencies. Sydney also gives examples of some prominent track and trace platforms in the food and beverage industry.
Read the full article here:
Macroplastics and Microplastics in Food: Implications for the Food Industry:
https://xtalks.com/macroplastics-and-microplastics-in-food-implications-for-the-food-industry-3742/
How Track and Trace Platforms Influence the Food and Beverage Industry:
https://xtalks.com/how-track-and-trace-platforms-influence-the-food-and-beverage-industry-3739/
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This episode of the Xtalks Food Podcast features an interview with Angie Westbrock, CEO of Standard AI, which is at the forefront of applying artificial intelligence and computer vision to physical retail spaces. Angie starts off by elaborating on how Standard AI is leveraging real-time shopper data to create personalized in-store promotions and ads. She talks about how AI helps to predict and manage out-of-stock items as well as enhance loss prevention. Angie explains how food retailers can
integrate Standard AI’s technology with their existing systems and reflects on the COVID-19 pandemic’s effect on the food retail industry. She ends by discussing how AI can contribute to more sustainable practices in food retail.
Read the related article here:
AI In the Food Industry: Is ChatGPT the Next Big Trend?:
https://xtalks.com/ai-in-the-food-industry-is-chatgpt-the-next-big-trend-3401/
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The food industry is slowly moving away from chemical preservatives, like nitrites in meats, due to health concerns. This has prompted researchers in Spain and the US to explore yeast and nitric oxide (NO), respectively, as natural preservatives to extend meat shelf life. In this episode of the Xtalks Food Podcast, Sydney talks about the potential health risks of nitrites and discusses two nitrite alternatives: yeast and NO. Scientists in Spain and the US are pioneering these alternatives to chemical preservatives in meat, which could revolutionize how the meat industry extends meat shelf life and ensures food safety. The team wonders how these nitrite alternatives could impact the taste of meat but commends these scientists for studying substitutes.
Also in this episode, Sydney talks about the history of the Nutrition Facts label, a staple on nearly every packaged food product in the US since 1994. Introduced to enhance consumer transparency, this label has evolved into a model for various industries, promoting socially responsible markets through intuitive information dissemination. The Nutrition Facts label has undergone several updates to align with changing public health priorities. The label has been updated to address concerns such as saturated fat and cholesterol in the 1980s and added sugars in the 2010s. The team wonders whether there have been any controversies or lawsuits related to the Nutrition Facts label.
Read the full article here:
Extending Meat Shelf Life: Scientists Innovate Nitrite Alternatives:
https://xtalks.com/extending-meat-shelf-life-scientists-innovate-nitrite-alternatives-3724/
What Is Daily Value? A Comprehensive Insight into the Nutrition Facts Label:
https://xtalks.com/what-is-daily-value-a-comprehensive-insight-into-the-nutrition-facts-label-3727/
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This episode of the Xtalks Food Podcast features an interview with with Danny O’Malley, founder of Before the Butcher, an award-winning producer of plant-based proteins for both retail and food service customers. Danny begins by talking about his career in the food industry, from his days at Beyond Meat to founding Before the Butcher. He points out that when it comes to plant-based foods, consumers are more focused on ingredients rather than whole meals. Danny talks about keeping costs on par with traditional meat while saving land, water and animals. He also discusses his approach to building and maintaining B2B partnerships as well as some unique supply chain issues Before the Butcher faced during the COVID-19 pandemic. He ends by sharing his goal for Before the Butcher in the ever-evolving plant-based industry.
Read the related article here: Will Plant-Based Meat Prices Ever Be Lower Than Real Meat?: https://xtalks.com/will-plant-based-meat-prices-ever-be-lower-than-real-meat-2783/
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This episode of the Xtalks Food Podcast features an interview with with Matt Brown, CEO of Wherefour, a cloud-based ERP (enterprise resource planning) platform that helps food and beverage companies, large and small, solve production and compliance issues. Matt discusses his background and what led him to lead Wherefour. He talks about why ERP platforms are crucial for early-stage food and beverage startups and advises when startups should transition to this technology. Matt also explains how an ERP platform can help solve production and compliance headaches and shares some misconceptions about ERP systems. Lastly, he gives to startups that may be hesitant about investing in an ERP platform due to cost concerns.
Read the related article here:
2024 Food Industry Trends: Navigating the Future of Tech, Sustainability and Nutrition: https://xtalks.com/2024-food-industry-trends-navigating-the-future-of-tech-sustainability-and-nutrition-3637/
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The European Union (EU) recently introduced a ban on eight artificial smoke flavorings used in various food products. This move is part of an effort to protect public health from potential cancer risks associated with these additives. In this episode of the Xtalks Food Podcast, Sydney talks about the ban, which was endorsed by member states in April 2024 following scientific research indicating harmful chemicals in smoke flavorings. The European Food Safety Authority (EFSA) found that smoky flavorings can contain harmful chemicals formed during the smoking process. These chemicals, found in both natural and artificial smoke flavorings, have been linked to an increased risk of cancer. While some companies believe the ban will cause economic harm, others are embracing it as an opportunity to reformulate. The team wonders whether the US Food and Drug Administration (FDA) will take note of this ban and implement similar regulations in the US.
Also in this episode, Sydney talks about various sugar reduction technologies that meet consumer demands for healthier food and beverages. Consumers are becoming more health-conscious, driven by a desire to avoid the negative health impacts associated with high sugar consumption, such as obesity and diabetes. As a result, food manufacturers are under pressure to find effective sugar reduction solutions to meet this demand. Brands that can successfully reduce sugar in their products without compromising on taste are gaining a competitive edge in the market. Several companies, both large and small, are making strides in the field of sugar reduction solutions, including Better Juice, Ingredion, DouxMatok, SweeGen and Tate & Lyle. The team discusses the potential of reduced sugar crops and the perception around low-sugar foods.
Read the full article here:
Artificial Smoke Flavoring in Food: EU Ban and Industry Impact:
https://xtalks.com/artificial-smoke-flavoring-in-food-eu-ban-and-industry-impact-3898/
Sugar Reduction Solutions: Meeting the Demand for Healthier Food and Beverages:
https://xtalks.com/sugar-reduction-solutions-meeting-the-demand-for-healthier-food-and-beverages-3904/
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Nestlé Health Science recently introduced an innovative platform, GLP-1 Nutrition. The newly launched website is designed to provide comprehensive nutritional support for individuals on their weight management journey, including those using glucagon-like peptide-1 (GLP-1) medications. In this episode of the Xtalks Food Podcast, Sydney talks about the platform, which serves as a comprehensive hub for individuals on a weight management journey. The website offers a wealth of resources, including nutrition information and a wide range of product options designed to support the unique needs of these individuals. In addition to its products, Nestlé’s GLP-1 nutrition platform offers expert nutrition insights and a community platform where individuals can share their experiences and support each other on their health journey. The website also provides personalized diet, lifestyle and supplement advice through its Nutrition Coach feature. The team commends Nestlé for embracing the GLP-1 phenomenon rather than fearing it.
Also in this episode, Sydney talks about food initial public offerings (IPOs) in 2024. The financial market’s volatility and shifting consumer spending habits have contributed to the lack of food IPOs. Investors remain cautious and companies are wary of uncertain economic conditions. Despite these challenges, three notable companies have debuted on the stock market. The first is BBB Foods, Inc., which operates a chain of grocery retail stores across Mexico through its subsidiaries. The second is Ibotta, Inc., which started as a mobile app offering cash back on everyday purchases and has since expanded its platform to include a wide variety of grocery items. The third is Super Hi International Holding Ltd., a key player in the Asian dining segment known for its chain of hot pot restaurants. Sydney also talks about the food IPOs of last year and discusses the landscape of food IPOs this year. The team notices a trend among these IPOs: they are all players in either the grocery or restaurant segments.
Read the full article here:
GLP-1 Nutrition: Nestlé Health Science Launches New Platform:
https://xtalks.com/glp-1-nutrition-nestle-health-science-launches-new-platform-3905/
Food IPOs 2024: A Look at the Companies that Have Gone Public This Year:
https://xtalks.com/food-ipos-2024-a-look-at-the-companies-that-have-gone-public-this-year-3909/
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This episode of the Xtalks Food Podcast features an interview with with Sheelagh Daly, the Foreign Direct Investment (FDI) manager at Enterprise Ireland, the government organization responsible for the development and growth of Irish enterprises in world markets. Sheelagh begins by talking about her role as FDI manager and discusses some of the latest innovation trends within Ireland’s food industry. These include both Ireland-specific and global food industry trends like tech, AI and sustainability. She offers insights into the types of incentives Ireland offers to foreign investors in the food industry and some of the partnerships that exist between Irish food companies and international investors. Sheelagh also talks about how Irish food companies use FDI to expand their presence in international markets.
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Guinness Launches a Non-Alcoholic Version of its Popular Stout: https://xtalks.com/guinness-launches-a-non-alcoholic-version-of-its-popular-stout-2475/
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Eating a healthy, balanced diet is no longer just about getting the right mix of vitamins, minerals, carbohydrates, protein and fat. Now, it’s also about balancing one’s needs with the needs of the planet. In this episode of the Xtalks Food Podcast, Sydney talks about the top 10 best foods for the environment, which boast low carbon footprints, support biodiversity and offer substantial nutritional benefits. Integrating these foods into one’s diet is a practical way to contribute to a healthier planet while nourishing one’s body. The list includes categories like pulses, leafy greens, locally grown fruits and cereals and grains as well as mushrooms, seaweed, mussels, grass-fed beef, oats and figs. These foods provide essential nutrients while having minimal environmental impact. The team is surprised by a number of foods on the list, including mushrooms, mussels and grass-fed beef.
Also in this episode, Sydney talks about The US Food and Drug Administration’s (FDA) new requirement for prepackaged foods in the US. This rule would mandate front-of-package nutrition labeling, which would display key nutrient information on the front of the packaging, in addition to the existing nutrition label on the back. In the US, advocates have long lobbied the FDA for front-of-package labels, claiming they help consumers make healthier choices and encourage food manufacturers to reformulate their products. Opposers argue that mandatory interpretive front-of-package nutrition labeling designs could cause unnecessary fear among consumers without providing meaningful context on how a food item fits into a healthy diet. The team discusses which design would be most effective and wonders whether this rule would promote healthier choices.
Read the full article here:
Top 10 Best Foods For the Environment:
https://xtalks.com/top-10-best-foods-for-the-environment-3883/
Front-of-Package Nutrition Labeling: What the Food Industry Needs to Know:
https://xtalks.com/front-of-package-nutrition-labeling-what-the-food-industry-needs-to-know-3894/
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The market for hemp beverages has been growing rapidly in recent years. The passing of the 2018 Farm Bill, which legalized hemp production, boosted the market, allowing companies to explore hemp as a primary ingredient. In this episode of the Xtalks Food Podcast, Sydney talks about the hemp beverage market, which has seen a steady influx of new products, including hemp-infused teas, sparkling waters and protein shakes. The regulatory landscape for hemp in the US is complex and continually evolving and the legalization of hemp did not mean a free-for-all. The US Food and Drug Administration (FDA) plays a crucial role in regulating hemp products, particularly those intended for consumption. The FDA’s stance has been cautious, focusing on ensuring that hemp beverages and other products are safe for consumers. Companies must navigate stringent guidelines regarding labeling, health claims and quality control. The team is skeptical of hemps health benefits and wonders whether hemp beverages will be considered functional beverages.
Also in this episode, Sydney talks about tara flour, an ingredient that has come under scrutiny following an FDA declaration that it is unsafe. The FDA’s assessment comes over two years after Daily Harvest’s French Lentil + Leek Crumbles product containing tara flour sickened nearly 400 people. This ruling, dated May 15, 2024, is only the 15th such declaration by the agency since 2010. The FDA stated that tara flour does not meet the standards of “generally recognized as safe” (GRAS), which food manufacturers can use to avoid a lengthy food additive approval process. Tara is grown for several purposes, including as a food additive that acts as a stabilizer or thickening agent. It is also high in protein — about 43 percent protein by weight — making it an ideal source of plant-based protein. Daily Harvest used tara flour in its product without first obtaining FDA approval, leading to 133 hospitalizations and a $23 million settlement with victims. The team asserts that not all plant-based protein sources are healthy or safe and wonders whether Daily Harvest and its supplier will face further legal action.
Read the full article here:
Hemp Beverages: How this Growing Market Navigates US Regulations:
https://xtalks.com/hemp-beverages-how-this-growing-market-navigates-us-regulations-3862/
Tara Flour Safety Concerns Prompt FDA Action:
https://xtalks.com/tara-flour-safety-concerns-prompt-fda-action-3867/
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This episode of the Xtalks Food Podcast features an interview with with Annie Simmons, Field Application Scientist at Neogen, an international food safety company that provides test kits and relevant products to detect dangerous substances in food. Annie starts by discussing her educational background and professional journey that led her to specialize in food safety testing. She then talks about how food safety testing has evolved over the years as well as the major challenges it faces today. Annie emphasizes the critical role of traceability in food safety and how Neogen stays ahead of emerging food safety threats. She also highlights how regulatory changes impact food safety testing and the importance of consumer awareness and education in food safety.
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Avian Flu in Cows Presents a New Challenge for the US Dairy Industry: https://xtalks.com/avian-flu-in-cows-presents-a-new-challenge-for-the-us-dairy-industry-3780/
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Lab-grown meat bans are becoming more common as governments worldwide react to the burgeoning cultivated meat industry. Recent bans in Florida, Alabama and Italy highlight the growing resistance to these products. In this episode of the Xtalks Food Podcast, Sydney talks about the current state of lab-grown meat bans. Lab-grown meat has existed since 2013, when it debuted at Maastricht University. Yet, consumer access remains limited. US Food and Drug Administration (FDA) approvals currently cover only UPSIDE Foods and Good Meat, but their products are not yet available in stores. Proponents of lab-grown meat argue that consumer freedom should dictate the market’s future. Balancing consumer choice, ethical considerations and environmental impact will be crucial in determining the role of lab-grown meat in our food systems. The team posits that these bans are premature and believes the traditional meat industry and lab-grown meat industry will have to work in tandem with each other rather than be at odds.
Also in this episode, Sydney talks about SweetLeaf Xylitol Reduced Calorie Sweetener. It offers consumers a way to enjoy sweetness from nature with only 10 calories per serving, mirroring the taste of sugar without its negative impacts on blood sugar levels or dental health. Xylitol is a sugar alcohol naturally found in various fruits and plants. It’s been used for decades as a sweetener and dental health aid. Xylitol is not only about sweetness; it also boasts dental benefits by reducing the risk of tooth decay, unlike traditional sugar. Its efficacy as a sugar substitute is well-documented, with benefits like a lower glycemic impact compared to sugar. However, like many sugar alcohols, xylitol can cause digestive upset if consumed in large quantities. It is also highly toxic to dogs, so pet owners must use caution when storing products containing xylitol. The team applauds Xylitol for being a natural, rather than an artificial sweetener and wonders whether it will gain popularity.
Read the full article here:
Lab-Grown Meat Banned in Florida and Alabama:
https://xtalks.com/lab-grown-meat-banned-in-florida-and-alabama-3827/
SweetLeaf Xylitol: A New Frontier in Natural Sweetening:
https://xtalks.com/sweetleaf-xylitol-a-new-frontier-in-natural-sweetening-3825/
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This episode of the Xtalks Food Podcast features an interview with with Dirk Herdes, General Manager and Senior Vice President of Sales at Crisp, a platform that connects CPGs to real-time POS and inventory data from 40+ retailers and distributors. Dirk gives an overview of Crisp's platform and discusses how it integrates with retailers and distributors to provide actionable insights. He talks about how AI and analytics are transforming commercial food supply chains and explains how important real-time data is in the modern supply chain. Dirk also discusses some common challenges CPGs face when trying to streamline their supply chains as well as the differences between small and large CPGs when it comes to Crisp’s platform. He ends by giving advice to CPGs that are looking to leverage data strategies in their supply chains to improve efficiency and profitability.
Read the full article here:
2024 Food Industry Trends: Navigating the Future of Tech, Sustainability and Nutrition:
https://xtalks.com/2024-food-industry-trends-navigating-the-future-of-tech-sustainability-and-nutrition-3637/
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Last year, the American fast-food industry experienced significant transformations. Several chains expanded their market reach and others innovated to adapt to evolving consumer preferences. In this episode of the Xtalks Food Podcast, Sydney talks about the top 10 restaurant chains in America, ranked by their 2023 revenue. She not only highlights their financial achievements but also their influence on employment and their broad range of offerings. The top three highest-earning fast-food chains in 2023 include Starbucks, McDonald’s and Chick-fil-A. Other chains that made the list include Chipotle Mexican Grill, Domino’s Taco Bell and Wendy’s, among others. The top 10 restaurant chains excel in generating revenue and play a crucial role in shaping dining experiences across America. The team is surprised to learn that Starbucks was the highest-earning restaurant chain on the list and wonders how much third-party delivery apps impacted each company’s revenues.
Also in this episode, Sydney talks about a new rule implemented by the US Department of Agriculture (USDA) that mandates lower Salmonella levels in frozen breaded and stuffed chicken products. Starting in 2025, poultry producers will be required to decrease Salmonella to very low levels in targeted chicken products. Despite explicit cooking instructions on labels, the persistence of Salmonella-related illnesses underscores the necessity for strict regulations. The Centers for Disease Control and Prevention (CDC) estimates that Salmonella is the leading cause of foodborne illnesses, with chicken being a significant contributor. Approximately one in every 25 chicken packages at grocery stores is contaminated with Salmonella. This targeted regulation paves the way for broader Salmonella control measures, now under consideration by federal authorities. The team applauds the USDA for considering Salmonella an adulterant and wonders whether this rule will reduce foodborne-illness outbreaks.
Read the full article here:
Top 10 Restaurant Chains in America by 2023 Revenue:
https://xtalks.com/top-10-restaurant-chains-in-america-by-2023-revenue-3824/
How Common Is Salmonella in Chicken? New USDA Regulations Target Frozen Products:
https://xtalks.com/how-common-is-salmonella-in-chicken-new-usda-regulations-target-frozen-products-3812/
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This episode of the Xtalks Food Podcast features an interview with with Cally Edgren, a PFAS expert and the Senior Director of Sustainability at Assent, a leader in supply chain sustainability management solutions. Cally starts off by explaining what PFAS chemicals are and why they are so prevalent in the food industry. She delves into the details of a federal PFAS ban that was proposed in April and how it would impact businesses if passed. She discusses some of the latest developments in technology that businesses are adopting to remove PFAS from their products and processes.
Cally also talks about what consumers can do to minimize their exposure to PFAS, as well as how she foresees the role and presence of PFAS in the food industry evolving in the next five to ten years.
Read the full article here:
FDA Announces Slow Phase-Out of Certain PFAS Chemicals Used in Food Packaging:
https://xtalks.com/fda-announces-slow-phase-out-of-certain-pfas-chemicals-used-in-food-packaging-2372/
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With roughly one-third of all food produced globally lost or wasted, the food industry is pivoting towards sustainable practices aimed at curbing these losses. In this episode of the Xtalks Food Podcast, Sydney talks about how different sectors within the food industry are combating food waste on Stop Food Waste Day 2024 and beyond. For example, tech companies are creating software and systems that help restaurants and food producers optimize their inventory and Grocery chains are also revising their supply chain practices. Upcycling, turning by-products or waste materials into new, high-quality products, is another innovative approach gaining traction. The hospitality sector, including hotels and resorts, is also making substantial strides by implementing programs that analyze and improve food preparation and consumption patterns. The team wonders whether tech innovations like AI and blockchain can make a significant impact in cutting food waste across the supply chain.
Also in this episode, Sydney talks about the Business Benchmark on Farm Animal Welfare’s (BBFAW) recent report, which evaluated 150 prominent food companies and assigned the majority a low-performance impact rating due to their poor animal welfare practices. According to the report, approximately 95 percent of food companies worldwide recognize farm animal welfare as a central business issue. Despite this, none have reached Tier 1 ‘Leadership’ status in the BBFAW rankings. Many of the largest food companies, including Mars, Mondelez International and Starbucks, show no evidence of farm animal welfare on their business agendas, with Tier 6 rankings. Companies like Domino’s Pizza and Yum China Holdings are yet to even publish a formal farm animal welfare policy. The team posits that consumers shouldn’t have to pay a premium for ethical animal products, but rather that it should be the standard.
Read the full article here:
Stop Food Waste Day 2024: The Food Industry’s Role in Reducing Waste:
https://xtalks.com/stop-food-waste-day-2024-the-food-industrys-role-in-reducing-waste-3798/
Farm Animal Welfare: Global Food Companies’ Challenges and Slow Progress:
https://xtalks.com/farm-animal-welfare-global-food-companies-challenges-and-slow-progress-3807/
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This episode of the Xtalks Food Podcast features an interview with with Carly Schildhaus, Director of Communications and Public Affairs at the National Confectioners Association (NCA). The NCA promotes chocolate, candy, gum and mints, and the companies that make these treats, as well as lobbies the American government in favor of the confectionery industry. Carly gives an overview of the controversy surrounding the state-level proposals to ban certain food additives and discusses how the adoption of these bans could impact the confectionery industry both operationally and financially. She talks about some challenges the NCA faces in communicating the safety and science behind food additives to consumers and lawmakers as well as the steps the NCA is taking to address both the immediate and long-term challenges posed by these legislative efforts.
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Food Additive Ban? States Uphold Science Over Fear:
https://xtalks.com/food-additive-ban-states-uphold-science-over-fear-3802
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The presence of lead in cinnamon has recently emerged as a significant food safety concern. This toxic element, when consumed in large amounts, can lead to serious health issues, including neurological damage and developmental delays in children. In this episode of the Xtalks Food Podcast, Sydney talks about the discovery of elevated lead levels in cinnamon products, which has prompted a closer look at food safety practices and regulations. Cinnamon can become contaminated with lead through various pathways. One primary source is the processing of cinnamon, including drying, grinding and packaging, which can introduce lead if the equipment or materials are contaminated. Water used in irrigation can also be a source of lead, especially in areas with old, corroding pipes. In response to the alarming findings of lead in cinnamon, there have been several recalls of cinnamon products in the last few months alone. The team discusses the differences between lead poisoning and foodborne illness, the former of which can take decades to discover whereas the latter is almost immediate.
Also in this episode, Sydney talks about Kaiser Permanente’s new Food Is Medicine Center of Excellence. This initiative seeks to blend the organization’s comprehensive care model with evidence-based food and nutrition interventions, thereby addressing nutrition security and diet-related diseases, which are a leading cause of death in the US among adults. The centre is rooted in a comprehensive framework inspired by the National Institutes of Health (NIH), blending clinical services, research, education and community engagement. This allows for a holistic approach to tackling diet-related health issues. Notably, the center’s ambition to shape the future of food as medicine within healthcare is a testament to its innovative approach. Kaiser Permanente’s vision is to ensure members can access, afford and consume nutritious foods, not just in times of need but as a continuous lifestyle. The team talks about the crucial differences between medicine and food but praise the center for its comprehensive approach to nutrition.
Read the full article here:
Lead in Cinnamon: A Rising Concern for Food Safety:
https://xtalks.com/lead-in-cinnamon-a-rising-concern-for-food-safety-3789/
Food Is Medicine: A New Frontier in Healthcare and Nutrition:
https://xtalks.com/food-is-medicine-a-new-frontier-in-healthcare-and-nutrition-3791/
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The recent detection of highly pathogenic avian influenza (HPAI) in dairy cows has taken the agricultural sector by surprise. This development, announced earlier this week, introduces a significant twist in the ongoing saga of the H5N1 virus, which has been affecting birds globally and in the US since early 2022. In this episode of the Xtalks Food Podcast, Sydney talks about the mystery illness in dairy cows, which has raised numerous questions among livestock and influenza experts. The exact role of HPAI in this mysterious ailment remains unclear. Additionally, the discovery of dead wild birds carrying the virus at the affected farms suggests new biosecurity challenges in livestock settings. While the immediate impact on milk supply is limited, the situation underscores the need for vigilance and enhanced biosecurity measures. The team discusses some differences between the spread of viruses in animals and humans and wonders whether the plant-based and lab-grown meat sectors could use this as a selling point.
Also in this episode, Sydney talks about the top ten fastest growing food and beverage companies in 2024, according to the Financial Times’ list of The Americas’ Fastest-Growing Companies. This prestigious list showcases 500 companies across the Americas, all of which have shown exceptional growth in their publicly disclosed revenues from 2019 to 2022. This initiative bases its rankings on the compound annual growth rate (CAGR) of each company’s revenue, making it a significant and respected measure for assessing the swift rise and success of businesses in the Americas. The top ten fastest growing food and beverage companies include So Good So You, SOTO Sake, Marfrig Global Foods, Ocean’s Halo, Avatar Natural Foods, Smith Teamaker, The Andersons, Mas Organización, Jeni’s Ice Creams and Zolli Candy. The team appreciates the diversity of the list, noting that long-time food giants and startups alike can find success if they can carve out a niche for themselves.
Read the full article here:
Avian Flu in Cows Presents a New Challenge for the US Dairy Industry:
https://xtalks.com/avian-flu-in-cows-presents-a-new-challenge-for-the-us-dairy-industry-3780/
Top 10 Fastest Growing Food and Beverage Companies in 2024:
https://xtalks.com/top-10-fastest-growing-food-and-beverage-companies-in-2024-3783/
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Keurig has taken a bold step forward with the unveiling of its first-ever 100 percent compostable coffee pods, dubbed “K-Rounds.” This innovation not only marks a significant milestone in the company’s journey toward sustainability but also addresses the longstanding issue of plastic waste from traditional coffee pods. In this episode of the Xtalks Food Podcast, Sydney talks about the new sustainable offering, which was designed exclusively for Keurig’s new Alta machine. K-Rounds feature a revolutionary composition without plastic or aluminum, using instead a thin cellulose wrapper around compacted coffee grounds. Beyond sustainability, K-Rounds offer versatility with a variety of specialty grinds and sizes, catering to different coffee preferences. Among a slew of competitors offering similar products, the team wonders whether K-Rounds will fall short or whether name recognition will help boost awareness and sales.
Also in this episode, Sydney talks about Too Good To Go, a pioneering company that leverages technology to bridge the gap between surplus food and hungry consumers. Sydney shares insights from her interview with Andrea Li, head of Canadian operations at Too Good To Go. In its less than three years in Canada, the company has already saved four million of meals from waste, with more partnerships in the works to help save millions more. Too Good To Go has also made significant strides in making sustainable choices accessible to everyone. With over two million users in Canada, the platform has facilitated partnerships with major brands like Tim Horton’s. Li hinted at upcoming collaborations with a range of businesses, from grocery chains to independent, small-scale establishments. The team commends the app for helping both consumers and foodservice establishments participate in the fight against food waste.
Read the full article here:
Compostable Coffee Pods: Keurig’s Innovative K-Rounds:
https://xtalks.com/compostable-coffee-pods-keurigs-innovative-k-rounds-3772/
Too Good To Go: Providing Hope in the Fight Against Food Waste:
https://xtalks.com/too-good-to-go-providing-hope-in-the-fight-against-food-waste-3776/
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In recent years, the food industry has faced growing scrutiny over its environmental impact, particularly concerning the use of plastic packaging. This scrutiny has sparked significant interest and investment in alternative packaging solutions, with edible food packaging emerging as a particularly innovative and sustainable option. In this episode of the Xtalks Food Podcast, Sydney talks about the rise of edible food packaging and the technologies and types of edible packaging available. The shift towards edible and biodegradable food packaging represents a proactive step in addressing environmental challenge, with companies like Foodberry, Notpla and Incredible Eats at the forefront of developing and commercializing edible food packaging solutions. The team discusses their favorite type of edible packaging and the implications of implementing it in the food supply chain.
Also in this episode, Sydney talks about a concerning chocolate shortage that threatens to cast a shadow over this year’s Easter celebrations. For the past three years, the cocoa industry has grappled with underwhelming harvests, significantly driving up prices. These price hikes have put immense pressure on cocoa processors, critical in converting cocoa beans into cocoa butter and liquor for global chocolate production. In Ghana and Ivory Coast, which together account for 60 percent of the world’s cocoa output, some processing plants are struggling to afford beans. This has led to reduced processing or complete halts in production. As the 2024 Easter season draws near, the chocolate shortage presents a complex challenge for both the industry and chocolate enthusiasts. The team wonders whether this shortage will subside or persist beyond the Easter season.
Read the full article here:
Edible Food Packaging: A Sustainable Solution to Plastic Waste:
https://xtalks.com/edible-food-packaging-a-sustainable-solution-to-plastic-waste-3597/
Chocolate Shortage Looms Ahead of Easter 2024:
https://xtalks.com/chocolate-shortage-looms-ahead-of-easter-2024-3766/
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The Kraft Heinz Company made waves in the food industry by introducing vegan hot dogs and sausages under its well-known Oscar Mayer brand. This significant move marks the brand’s first foray into the plant-based arena with its NotHotDogs and NotSausages. In this episode of the Xtalks Food Podcast, Sydney talks about the new offerings, which were developed in collaboration with NotCo, a Chilean food-tech firm renowned for its AI-driven approach to crafting plant-based food solutions. The products contain ingredients like bamboo fiber, pea protein and mushrooms. Additionally, the offerings have the distinctive “snap” of the outer casing and the savory smokiness of Oscar Mayer products. The company aims to attract flexitarian consumers looking for plant-based options that don’t compromise on taste, texture and variety. The team discusses the significant price difference between the new offerings and traditional hot dogs and wonder whether name recognition will help boost sales.
Also in this episode, Sydney talks about a new precision fermentation study that provides compelling evidence that this technology could be the key to future food sustainability. One of the core findings of the precision fermentation study is its potential to drastically improve food quality. Moreover, this technology allows for the production of specific food ingredients, including those that contribute to the savory taste in dishes, sourness in soft drinks and essential enzymes in cheese manufacturing. The study also highlights how genetically engineered microorganisms can inhibit the growth of foodborne pathogens. Not to mention, by using self-replicating microorganisms that produce minimal waste, precision fermentation paves the way for the production of food ingredients from renewable substrates. The team talks about the obstacles to overcome in order to get precision fermentation-made foods into the mainstream, like consumer education and perception.
Read the full article here:
How Kraft Heinz’s Vegan Hot Dogs and Sausages Differ From the Rest
Precision Fermentation Study May Revolutionize Food Quality and Sustainability
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March marks National Nutrition Month 2024 — a time when the food industry, health professionals and communities across the globe unite to emphasize the importance of making informed food choices and developing sound eating and physical activity habits. In this episode of the Xtalks Food Podcast, Sydney talks about the history of National Nutrition Month as well as how various food industry stakeholders can contribute to the significant month. The stakeholders include food manufacturers and processors, retailers and supermarkets, foodservice providers, technology and innovation and collaboration with health organizations. Vera and Sydney discuss how the food the industry can make a lasting impact on public health and nutrition awareness and wonder which of the stakeholders can have the most impact.
Also in this episode, Sydney talks about the growing demand for low sugar juice. Driven by consumers’ growing awareness of the health risks associated with high sugar intake, this demand has spurred innovation among food technology companies. This has led to the development of cutting-edge technologies aimed at reducing the sugar content in fruit juices without compromising on taste or nutritional value. She explains various technologies, including membrane filtration, vacuum evaporation, enzymatic treatment and selective breeding of fruits. She also talks about several pioneering companies that are leading the movement, each with a unique approach. As these technologies continue to evolve, we can expect the low sugar juice market to expand, offering even more options for those looking to reduce their sugar intake.
Read the full article here:
National Nutrition Month 2024: A Food Industry Perspective on Enhancing Nutritional Awareness
Low Sugar Juice: A Sweet Revolution in the Beverage Industry
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In a pivotal move for the food industry, the US Food and Drug Administration (FDA) has unveiled industry guidance for genome edited foods derived from plants. In this episode of the Xtalks Food Podcast, Sydney talks about gene edited foods and how this landmark guidance aims to demystify the FDA’s risk-based approach towards both genome edited foods and all new plant varieties. Genome editing stands as a cutting-edge technique that ingeniously introduces new traits into plants. It also serves as a way of catering to the burgeoning needs of a growing global population. The FDA’s recent guidance document sheds light on the regulatory landscape for foods derived from genome edited plants. It lays out the foundational principles for ensuring the safety of these innovative foods. The team talks about the differences between genetically modified organisms (GMO) and gene edited foods, as well as whether these foods could be considered organic.
Also in this episode, Sydney talks about eight American foods banned in other countries. The disconnect between the US and other countries becomes clear when it comes to these preservatives. That’s why a handful of American foods find themselves banned outside the US, while being granted the stamp of “safe” approval by the FDA and the US Department of Agriculture (USDA) within the country. The list includes instant stuffing and mashed potatoes, Skittles, Twinkies and Little Debbie Swiss Rolls, Pillsbury biscuits, bread with potassium bromate, high fructose corn syrup, American pork and chlorinated chicken. These foods are banned in other countries for a variety of reasons, such as the inclusion potentially unsafe dyes, hormones and preservatives. The team compares these banned foods to the foods that are banned in America and discuss the cultural and societal differences between them.
Read the full article here:
Genome Edited Foods: Understanding the New FDA Guidance
Top 8 American Foods Banned in Other Countries
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Each year, Product of the Year USA shines a spotlight on the most innovative products across various industries. The food and beverage sectors are particularly dynamic, with consumers always on the lookout for novel and healthier options. In this episode of the Xtalks Food Podcast, Sydney talks about the food and beverage products that stood out for their exceptional offerings in the food and beverage categories. Product of the Year USA’s awards in these categories serve as a testament to creativity and quality, guiding consumers to outstanding products. Notably, ALDI continued its streak of excellence, securing five out of 19 awards for its exclusive products. Other products that earned Product of the Year USA’s iconic red seal include Quaker Fruit Fusion Instant Oatmeal, Kinder Chocolate, Blender Bites, SKITTLES Littles and Organic Valley Reduced Fat Eggnog, to name a few. Each team member talks about the product that stood out to them the most and wonders why ALDI secured so many coveted spots.
Also in this episode, Sydney talks about emerging companies that are at the forefront of developing technologies that revolutionize the way we preserve produce, making it possible to keep fruits and vegetables fresh for longer periods and reduce food waste. The significance of enhancing produce shelf life cannot be overstated, especially considering the FAO report that approximately one-third of all food produced globally is wasted. In response to these challenges, several companies — including Fresh Inset, Apeel Sciences, Hazel Technologies and StixFresh — are pioneering new technologies to extend the shelf life of produce without compromising on quality or sustainability. These companies represent just a few examples of the many innovative efforts underway to address the critical issue of food waste through the extension of produce shelf life. The team praises these companies for their efforts and wonders whether the implementation of this tech will impact food prices.
Read the full article here:
Top Products of 2024: Innovation in Food and Beverage
Extending Produce Shelf Life: Innovations Transforming the Food Industry
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This episode of the Xtalks Food Podcast features an interview with with Chad Pawlak, CEO of Genvor, a developer of sustainable plant health solutions. Recently appointed CEO, Pawlak discussed his vision for Genvor under his leadership, specifically in the context of sustainability. He highlighted Genvor’s recent partnership with the US Department of Agriculture (USDA) that led to a significant publication on antimicrobial peptides (AMPs). Pawlak talked about Genvor’s plans for commercializing the peptides and how the company aims to implement AMP-enabled resistant technology in corn varieties. He also discussed how Genvor plans to engage with the broader agricultural community, including farmers, researchers and industry stakeholders.
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The Good Food Prescription program, designed to combat diet-related conditions, combines expert clinical coaching, personalized meal planning and medically tailored grocery deliveries in partnership with Instacart. In this episode of the Xtalks Food Podcast, Sydney talks about this program from Good Measures, a company founded with a vision to revolutionize the intersection of nutrition and health management. Since its launch in December 2022, the Good Food Prescription program has celebrated its first year with notable successes. In collaboration with six health plans, government programs — including Medicare and Medicaid — employers, providers and care management companies, Good Measures is dedicated to making a meaningful impact on public health. As Good Measures and Instacart plan to expand the Good Food Prescription program, they lead the Food as Medicine movement. The team applauds this program’s efforts, comparing it to traditional prescriptions.
Also in this episode, Sydney talks about some recent instances of misleading food advertisements that led to lawsuits and their outcomes. The food industry has seen an uptick in misleading advertisement lawsuits, a trend that underscores the growing scrutiny from consumers and regulatory bodies alike. As food advertisements become more pervasive across various media, the potential for misleading claims about product quality, ingredients and health benefits also increases. Some notable lawsuits include Starbucks facing legal action with its Refreshers lineup, Subway being sued for its footlong subs not measuring up to expectations and Kellogg being sued over allegations that its Strawberry Pop-Tarts contained more non-strawberry ingredients than suggested by the product’s name. The team weighs in on which lawsuits have merit and wonders whether food companies will learn from these lawsuits and improve their advertising practices.
Read the full article here:
How Good Measures Is Revolutionizing Health with its Good Food Prescription Program
Food Advertisements: The Fine Line Between Marketing and Misleading
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A groundbreaking piece of legislation, the School Lunch Integrity Act of 2024, has been introduced by US Senators Mike Rounds and Jon Tester. In this episode of the Xtalks Food Podcast, Sydney talks about this proposed bill, which specifically aims to exclude lab-grown meat from the National School Lunch Program and School Breakfast Program, thereby preserving traditional meal options for students. Rounds emphasized the importance of relying on high-quality, local beef to nourish students rather than resorting to synthetic alternatives. The introduction of this act sparks a wider discussion on the role of technology in our food systems. As lab-grown meat becomes more commercially viable, its potential advantages come into conflict with safety concerns, cultural acceptance issues and the potential impact on traditional farming practices. The team posits that this bill was introduced far too early and does not consider lab-grown meat’s FDA and USDA approvals.
Also in this episode, Sydney talks about Smartfood Popcorn’s new limited-edition Chocolate Glazed Donut popcorn. This flavor adds to the brand’s collection of limited-time offerings, marking the second donut-flavored popcorn to be introduced following the Krispy Kreme Glazed Donut Popcorn in 2021. More recently, Smartfood introduced a limited-edition Marshmallow Hot Cocoa Flavored popcorn for the 2023 holiday season. Since its inception in 1985, Smartfood Popcorn has provided high-quality, ready-to-eat (RTE) popcorn that doesn’t compromise on flavor. But Smartfood is not without its competitors. Brands like Skinny Pop, Boomchickapop and Lesser Evil continue to make their mark in the RTE popcorn space, which was worth an estimated $3.5 billion in 2022. Smartfood distinguishes itself through a commitment to quality and innovative flavor combinations. The team wonders how Smartfood got its name and discuss the brand strategy behind limited-edition offerings.
Read the full article here:
New School Lunch Integrity Act Could Ban Lab-Grown Meat in School Meals
How Smartfood Popcorn Blends Classic and Novel Flavors
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Steakholder Foods marks a pivotal moment in the seafood industry with its latest innovation: 3D printed fish in the form of plant-based shrimp. In this episode of the Xtalks Food Podcast, Sydney talks about this breakthrough, which is set to transform the $60 billion shrimp market. Steakholder Foods has leveraged its unique DropJet printer, a marvel in 3D printing technology, specifically designed for creating fish and seafood products. The plant-based shrimp are produced using a specialized, shrimp-flavored ink, created by the company’s expert food technology team. This innovation accurately emulates the taste and texture of traditional shrimp, offering an unmatched culinary experience. The team wonders whether the unique texture and taste of shrimp can be accurately emulated in the form of a plant-based, 3D printed product.
Also in this episode, Sydney talks about Monster Beverage’s latest foray into the alcoholic beverage space with its latest offering, Nasty Beast Hard Tea. This new drink boasts a six percent alcohol content and comes in four flavors: Original, Tea + Lemonade, Peach and Green Tea. Its launch follows the 2022 debut of Beast Unleashed, marking Monster’s bold expansion into the realm of alcoholic beverages. The new offering brings a novel combination of tea and alcohol to the market, minus the caffeine traditionally found in Monster’s energy drinks. Monster’s entry into this market prompts questions about the strategies of its competitors. Luckily for Monster, neither Red Bull nor Rockstar have significantly ventured into the alcohol market. The team wonders whether consumers associate Monster too strongly with energy drinks rather than alcoholic beverages.
Read the full article here:
3D Printed Fish: Steakholder Foods Unveils Plant-Based Shrimp
Nasty Beast Hard Tea: Monster Expands Alcoholic Beverage Business
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As we step into 2024, the food industry is poised to be at the cusp of transformative changes, shaped by evolving consumer preferences, technological advancements and a growing emphasis on sustainability. In this episode of the Xtalks Food Podcast, Sydney talks about the top food industry trends to look out for in 2024. She interviewed Are Traasdahl, founder and CEO of Crisp; Brian Wenngatz, CEO of Sentera; Pat McCullough, CEO of ProducePay; and Michael Lines, CEO and President of Wellness Natural Inc., which owns SimplyProtein. After discussing each trend, the team weighs in to provide further insights.
Traasdahl predicts that 2024 will mark a new era for the food industry, characterized by advanced demand sensing, smarter data use for sustainability and availability and more nimble supply chains amid consumer preference shifts. Wenngatz foresees an accelerated adoption of generative AI in agriculture. McCullough’s predictions focus on key areas of innovation and sustainability. Lastly, Lines says 2024 will see the continued rise in demand for plant-based products, the importance of nutritious yet flavorful snacks and the focus on sustainability.
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2024 Food Industry Trends: Navigating the Future of Tech, Sustainability and Nutrition
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This episode of the Xtalks Food Podcast features an interview with with Eric Taipale, CTO of Sentera, a global technology leader for in-season data, analytics and insights for growers. Taipale discussed how Sentera's technology specifically caters to the needs of growers and the agricultural community. He shared the benefits that generative AI provides to agriculture and the role that synthetic data generation has in accelerating technology adoption for the food industry. Taipale talked about some of the challenges associated with integrating generative AI in agriculture, but also highlighted some major achievements in developing Sentera’s technology as CTO. He ended by sharing some words of advice for upcoming tech professionals who aspire to contribute to the agricultural technology field.
Read the related story here:
Sentera: Pioneering AgTech With Analytics and Sustainable Solutions
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This episode of the Xtalks Food Podcast features an interview with Norma Chu, founder and CEO of DayDayCook, a multi-brand company on a mission to promote Asian cooking globally. Over her 12-year journey at DayDayCook, Chu has implemented several successful brand strategies to reach global audiences, introduced an exclusive product line and used social media to help DayDayCook become a household name. Chu discussed the company’s recent acquisition of Yai’s Thai as well as its other brands, Nona Lim, Mengwei and Yujia-Weng. She also talked about a typical day in her life as an entrepreneur, which begins at around 5am and is filled with exercise, self-care and of course, work. Chu is excited to witness the company’s expansion in the US and continue promoting Asian cuisine around the world.
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How DayDayCook is Revolutionizing Asian Cuisine
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This episode of the Xtalks Food Podcast features an interview with Pat McCullough, CEO of ProducePay, a startup transforming the global produce industry into a more connected and sustainable movement. McCullough talks about his role at ProducePay as well as its startup story. He also shares his 2024 predictions for the food industry, focusing on blockchain and data challenges; food waste; sustainable agri-tech solutions; challenges of implementation; consumer preferences and behaviors; climate change and supply impact; emerging technologies beyond blockchain; and more. McCullough's predictions for 2024 emphasize the importance of technology in improving transparency and efficiency in the produce supply chain.
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2024 Food Industry Trends: Navigating the Future of Tech, Sustainability and Nutrition
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In the US, the regulation of food products, including the ban on certain items, falls primarily under the jurisdiction of two key agencies: the US Food and Drug Administration (FDA) and the US Department of Agriculture (USDA). In this episode of the Xtalks Food Podcast, Sydney talks about the top 10 foods banned in the US and why. The list includes unpasteurized milk, Kinder Surprise Chocolate Eggs, sassafras oil, Four Loko and Ackee as well as shark fins, sea turtles, Japanese puffer fish, beluga caviar and haggis. Reasons for the bans vary, but some foods are banned because they are endangered species, while others are banned because they contain toxins that can be dangerous when consumed in large amounts. The team compares the foods banned in the US to those banned in Europe and while there is some crossover, it all comes down to the culture and ethical considerations of each region.
Also in this episode, Sydney talks about the launch of Kraft NotMac&Cheese by The Kraft Heinz NotCo. and TheNotCompany, Inc. (NotCo). This plant-based iteration, a first in the US, leverages NotCo’s AI-driven technology that crafts plant-based substitutes indistinguishable from their animal-based counterparts. Kraft NotMac&Cheese is a fresh take on the classic blue box, responding to the booming demand for plant-based options. The Kraft Heinz NotCo is confident that its new product, free from artificial dyes and made with fava bean protein and coconut oil powder, will not only preserve but enhance the brand’s legacy with its creamy, dairy-free alternative. The new Kraft NotMac&Cheese is set to hit stores nationwide, completing its rollout by early 2024. While the team is critical of the product’s name and packaging, they are certain that Kraft NotMac&Cheese will cater to both plant-based eaters and carnivores alike.
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Top 10 Foods Banned in the US
NotCo and Kraft Heinz Unveil Plant-Based NotMac&Cheese
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Despite technological advancements in food safety in recent years, 2023 has been marked by some alarming food safety scandals globally, impacting public health and trust in the food industry. In this episode of the Xtalks Food Podcast, Sydney talks about the worst food safety scandals of 2023 and sheds light on the causes and consequences of these outbreaks and recalls. These scandals include a persistent Salmonella outbreak from poultry in the US; Listeria from frozen vegetables in Europe; an E. Coli outbreak linked to a Canadian daycare; pesticide residues in fruits and vegetables in India; and undeclared allergens in snacks in the UK, among others. These food safety scandals underline the critical importance of stringent food safety measures and regulations. The team discuss all the stages along the food supply chain that food safety could be weakened, from harvesting to preparation.
Also in this episode, Sydney talks about Postum, a beverage that originated as a caffeine-free coffee alternative. Invented in 1895 by Post Cereal Company founder C.W. Post, it was conceived as a healthier alternative to coffee. Post, who had a personal aversion to caffeine due to health reasons, sought to create a beverage that mimicked coffee’s richness without its potentially adverse effects. The original recipe comprised primarily of roasted wheat bran, wheat and molasses. This blend, when brewed, yields a warm, comforting beverage with an earthy taste reminiscent of coffee but with its own unique flavor profile. In recent years, there has been a resurgence in interest in Postum, partly driven by a broader trend towards healthier, more natural food and drink options. Although the team had never heard of Postum, they would be curious to try it and discuss how it differs from other coffee alternatives and coffee itself.
Read the full article here:
Worst Food Safety Scandals of 2023
Postum: A Time-Honored Coffee Alternative
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Air Up, a revolutionary water bottle company, emerged from a unique academic project and rapidly transformed the way we perceive and consume water. In this episode of the Xtalks Food Podcast, Sydney talks about the Munich-based startup, which began as a university project in 2016, combining neuroscience and design. It’s the first hydration system that flavors water solely through scent. This innovative approach leverages the fact that about 80 percent of what we perceive as flavor actually comes from our sense of smell. The Air Up bottle uses retronasal smelling to bring flavor to plain water. When users drink from the bottle, the ‘flavored’ air from the scent pods mixes with the water, creating a taste experience without actually flavoring the water itself. What sets the Air Up bottle apart from other water bottles is its blend of technology, sustainability and health consciousness. Although they read mixed reviews, the team praises Air Up for its innovative approach to hydration and are eager to try it out for themselves.
Also in this episode, Sydney talks about why food industry influencers were recently at the center of a controversy highlighted by the Federal Trade Commission (FTC). Last week, the FTC issued warning letters to two major groups in the food and beverage sector and several online food industry influencers for inadequate disclosure of paid social media posts that endorsed a sweetener and various sugary products. These influencers, affiliated with the American Beverage Association and the Canadian Sugar Institute, had made posts on Instagram and TikTok. The American Beverage Association, a powerful lobbying group with members like Coca-Cola Company and PepsiCo, and the Canadian Sugar Institute, representing Canadian sugar manufacturers, appeared to have hired these influencers. This crackdown aims to establish a new standard for transparency, particularly when the funding sources behind these campaigns are not explicitly stated. The team posits that there should only be one way to disclose ads on social media for complete transparency.
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Air Up: Revolutionizing Hydration with Scent and Sustainability
Food Industry Influencers Warned by FTC for Inadequate Disclosure of Paid Promotions
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Our dietary choices have a significant environmental impact, with agriculture accounting for almost 30 percent of worldwide greenhouse gas (GHG) emissions. In this episode of the Xtalks Food Podcast, Sydney talks about the top 10 worst foods for the environment, starting with beef. Raising cattle for beef is highly resource-intensive, requiring significant amounts of land, water and energy. Next to beef, but with a lesser impact, is dark chocolate. The significant emissions from dark chocolate primarily result from land use changes, like deforestation, which disrupt the balance of GHG emissions and lower the Earth’s ability to absorb CO2. Third is lamb and mutton, which generates more emissions than an equivalent amount of beef, but they are not widely consumed in the US. Beef (dairy), coffee, farmed shrimp, cheese, farmed fish, pork and poultry round out the rest of the list. The team is surprised that dark chocolate and coffee are in the top five but aren’t surprised by beef and if its derivatives occupying three spots on the list.
Also in this episode, Sydney talks about TIME Magazine’s best food inventions of 2023. The magazine spotlighted 200 groundbreaking inventions, 13 of which were related to the food industry. The list includes the ChefDoodler, an innovative pen that extrudes sugar in a three-dimensional form, allowing users to craft edible objects, similar to a glue gun but with candy instead; The Luna UCR avocado, the culmination of a multi-decade breeding program at the University of California, Riverside; the Nama J2 Cold Press Juicer, which allows users to insert large chunks or entire fruits for juice production, eliminating the need for slicing; and The Sweet Garleek, a unique vegetable is a hybrid of garlic and leek, developed by chef Dan Barber’s Row 7 Seed Company, among others. The team is impressed by the vast array of inventions spanning various sectors of the food industry and discuss which inventions would be most useful to them.
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Top 10 Worst Foods For the Environment
Best Food Inventions of 2023, According to TIME Magazine
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In recent times, fried rice syndrome has become a trending concern, especially after a TikTok video highlighted a tragic incident from 2008 involving a 20-year-old student. In this episode of the Xtalks Food Podcast, Sydney talks about fried rice syndrome, which refers to food poisoning caused by a bacterium called Bacillus cereus. It poses a significant threat when introduced to specific foods that are not adequately stored post-cooking. Such foods commonly include starchy items like rice and pasta, but even cooked vegetables and meats can be vulnerable. One distinct characteristic of B. cereus is its ability to produce spores — cells exceptionally resistant to heat. Therefore, while reheating might eliminate other bacteria, it might not be effective against B. cereus in food. When these spores find the right conditions, they can grow and produce the toxins responsible for fried rice syndrome. The team highlights the importance of properly storing and reheating leftovers and notes that meat isn’t the only food susceptible to foodborne illness.
Also in this episode, Sydney talks about why the US Food and Drug Administration (FDA) is set to remove brominated vegetable oil from its list of approved food additives. The move comes after the FDA National Center for Toxicological Research, the Center for Food Safety and Applied Nutrition and Toxicologic Pathology Associates in the US uncovered new evidence pointing to brominated vegetable oil’s potential harm. Originally sanctioned for use in measured doses, brominated vegetable oil has been used to keep citrus flavors from separating in some beverages. The reassessment of brominated vegetable oil’s place in the food industry aligns with the FDA’s obligation to base regulatory actions on scientific findings and risk assessments. A recent study connects brominated vegetable oil intake to heightened concentrations of bromine within bodily tissues, with a notable focus on thyroid health implications. The team posits this ban will be easier to implement since brominated vegetable oil has been largely phased out.
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Fried Rice Syndrome: A Disturbing Reminder About the Dangers of Bacillus Cereus
Brominated Vegetable Oil Concerns Prompt FDA to Propose Ban
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As weight loss drugs like Wegovy and Ozempic continue to gain traction across the US, Americans could potentially reduce their purchases of high-calorie snacks and fast-food. In this episode of the Xtalks Food Podcast, Sydney talks about how these weight loss drugs work and how the food industry has slowly but surely become aware of the potential impact of these drugs. For example, Walmart’s US CEO recently revealed that consumers using Ozempic tend to purchase fewer groceries. Shares of Mondelez International have fallen nearly 11 percent over the past six months. Food giant Nestlé has seen a 15 percent dip in the same period and even announced plans to develop products similar to Wegovy and Ozempic amidst concerns that they could reduce food consumption and impact profitability. While the team believes it’s too early to tell what the impact could be, they are intrigued by the possibility of these two worlds colliding.
Also in this episode, Sydney talks about Consumer Reports’ (CR) revelation that dark chocolate could contain cadmium and lead, metals known to cause health issues. While cacao is the heart and soul of chocolate, giving it its characteristic taste, it’s also where these heavy metals predominantly reside. With dark chocolate usually having a higher cacao content, it’s more susceptible. In its pursuit of clarity, CR tested 48 different products spanning seven categories, namely cocoa powder, chocolate chips, milk chocolate bars, dark chocolate bars, brownie mixes, chocolate cake mixes and hot chocolate. Out of seven dark chocolate bars tested, five, or 71 percent, surpassed CR’s thresholds for cadmium, lead or both. The team posits that most people won’t need to worry about heavy metal consumption from dark chocolate, but it should encourage consumers to stay informed, choose wisely and enjoy in moderation.
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Are Wegovy and Ozempic a Threat to the Food Industry?
Cadmium and Lead in Dark Chocolate: A Sweet Treat with Bitter Concerns
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Boo Buckets have always been synonymous with Halloween festivities at McDonald’s, embodying a tradition that many look forward to as October rolls around, but what are they? In this episode of the Xtalks Food Podcast, Sydney talks about these ghost-themed pails and the various iterations since they debuted 1986. McDonald’s introduced a whimsical twist to its Happy Meal offerings by packaging them in Halloween-themed buckets, which could also serve as trick-or-treat pails for kids. The evolution of Boo Buckets over the years reflects McDonald’s attempt to keep the Halloween excitement alive. Given the substantial pre-release publicity surrounding the Boo Buckets, a swift sell-out is highly probable. These coveted pails will be available through Halloween, or while supplies last. The team commends McDonald’s for its marketing tactics, especially when they can combine nostalgia with contemporary touches.
Also in this episode, Sydney talks about Campbell’s acquisition of Rao’s sauce owner Sovos Brands for a staggering $2.7 billion. Since 1992, Rao’s has become the leading brand of high quality pasta and pizza sauces, but its offerings also include dry pastas, soups and frozen entrées. In fact, Rao’s accounted for nearly 70 percent of Sovos Brands’ 2022 sales, or $837 million. At $8 per jar, Rao’s sauces come at a much higher price point than fellow Campbell’s brand Prego. Despite the premium price tag, the brand has gained a cult following thanks to its inclusion of high quality ingredients and successful word-of-mouth marketing. When the acquisition was announced, was online resistance, especially from devoted Rao’s enthusiasts, but Campbell’s committed to maintaining Rao’s sauce’s signature taste. The team reflects on the seemingly high price tag, positing that homemade sauce would cost just as much, if not more than a jar of Rao’s.
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Boo Buckets Return to McDonald’s for Halloween 2023
Why Rao’s Sauce Is Worth Billions, According to Campbell’s
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In today’s smart-tech era, the chicken coop might not be the first item one would consider in need of an upgrade. Yet, an Austin, Texas-based startup called Coop is revolutionizing this concept, launching its $2,000 smart chicken coop to enthusiastic “early bird” customers. In this episode of the Xtalks Food Podcast, Sydney talks about how Coop is redefining backyard farming. At the heart of the design is a sophisticated AI system the pair lovingly named “CluckWatch.” This intelligent system has been trained with over seven million images, honing its ability to identify potential predators that might wander into a backyard. Coop’s vision is to bring the freshness of eggs laid the very same morning to every household. This not only guarantees better taste and nutrient density but also has broader environmental and economic implications. The team admires the idea of a smart chicken coop but points out that some regions do not allow backyard hen rearing.
Also in this episode, Sydney talks about two recent foodborne illness outbreaks from raw milk consumption. These outbreaks come at a time when raw milk is growing in legality. State legislation regarding the sale of raw milk is witnessing a shift, with 27 states now permitting the sale of raw milk directly to consumers. Many individuals believe that raw milk offers superior health advantages over pasteurized milk. However, this choice is not without its dangers since foodborne illness from raw milk is a real risk. Nutrition specialists warn that consumption of unpasteurized milk can be potentially fatal in certain situations. A prevailing reason many opt for raw milk is the belief that it’s a healthier and more nutritious alternative to pasteurized variants. However, most experts believe this notion is exaggerated. The team stresses that just because something is natural, doesn’t mean it’s safe.
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How a Smart Chicken Coop Is Redefining Backyard Farming
Foodborne Illness from Raw Milk On the Rise
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With its rich nutritional profile and palate-pleasing texture, yellow pea pasta is becoming the preferred alternative to traditional pastas. In this episode of the Xtalks Food Podcast, Sydney talks about ZENB, which recognized the potential of yellow pea pasta and has been pivotal in popularizing this ingredient. The brand’s commitment to sustainability, combined with its focus on harnessing the goodness of whole vegetables, positions it perfectly to cater to the modern health-conscious consumer’s ethos. By repurposing the often-discarded parts of legumes and vegetables — from skin to stems — ZENB offers a wide spectrum of flavors and nutrients without sacrificing taste. Unlike some other better-for-you pastas that might require an acquired taste or may not blend seamlessly with traditional pasta recipes, yellow pea pasta boasts a neutral flavor profile, making it suitable for a plethora of recipes. The team is curious to try yellow pea pasta and praises the brand for carving out a new niche in the alternative pasta space.
Also in this episode, Sydney talks about RXBars, and more specifically, whether they are healthy. To evaluate this, she breaks down the nutrition facts for the Chocolate Peanut Butter flavor, one of the company’s bestsellers. With 210 calories, 12g of protein and 4g of fiber, the bars appear to be a healthy source of protein. Consuming a high-fiber bar like an RXBar can provide both immediate satiety and long-term health benefits. The fiber in dates, a primary ingredient in RXBars, moderates sugar absorption, which is beneficial for sustained energy without sugar spikes. When it comes to protein, the primary source of protein in RXBars is egg whites — a complete protein containing all nine essential amino acids, vital for muscle repair and growth. By standards laid out by several nutrition experts, RXBars would qualify as healthy protein bars. And while they undoubtedly have nutritious components, like all foods, moderation is key. The team agrees that the bars are healthy but wonders whether the taste component is there.
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Yellow Pea Pasta Pioneer ZENB Leads in the Better-For-You Pasta Industry
Are RXBars Healthy? An In-Depth Look at the Trending Protein Bar
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Many Americans might be surprised to discover that there’s a long list of foods banned in Europe. This is because the US has more lenient food ingredient regulations thanks to US Food and Drug Administration’s (FDA) “generally recognized as safe” (GRAS) designation. In this episode of the Xtalks Food Podcast, Sydney talks about five ingredients that are banned in Europe, but allowed in other parts of the world. The list includes the whitening agent titanium dioxide, a compound called azodicarbonamide, propylparaben as an antimicrobial preservative, the human-made hormone rBST and brominated vegetable oil. Sydney also mentions some foods that are banned in the US but allowed in other countries. The team wonders why Europe has always been ahead of the curve when it comes to food safety and talks about how traditions and heritage impact modern food culture.
Also in this episode, Sydney talks about Mooala’s new Simple line, featuring organic, shelf-stable, three-ingredient plant-based milks. Unlike many brands that often infuse plant-based milks with gums, oils and additives, Mooala’s latest line prides itself in containing only three core ingredients: filtered water, organic oats or almonds and a pinch of sea salt. Mooala, which began in Texas in 2016, now spans across major retailers in the US. Whether it’s Whole Foods, Walmart or Aldi, Mooala has made its mark in the plant-based milk market. The brand has consistently shown that products free from GMOs, herbicides, preservatives and toxic chemicals can also prioritize taste. Additionally, the plant-based milks don’t require refrigeration until consumers are ready to enjoy it. The team commends Mooala for its simple approach and discusses some of the flaws with other plant-based milks.
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Top 5 Foods Banned in Europe
Mooala Introduces Shelf-Stable Line of Organic Plant-Based Milks
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Recent initial public offerings (IPOs) from food companies such as Cava Group and BranchOut Food might give the impression of a reawakening IPO market after a seemingly quiet year. In this episode of the Xtalks Food Podcast, Sydney talks about three food companies that have already gone public this year, including Cava Group, BranchOut Foods and Instacart. First, the Mediterranean fast casual chain Cava Group achieved a notable $4.7 billion valuation after a successful market introduction on June 15. Second, BranchOut Food Inc., a budding natural food brand with a proprietary technology for producing and marketing dehydrated plant-based foods, finalized its IPO in June. Lastly, in its Nasdaq introduction earlier this week, Instacart made a notable entrance, initiating trading at roughly 40 percent above its IPO price, nudging its market cap to approximately $11.1 billion. The team discusses the diversity of these food companies and wonders about the risks and rewards of going public versus staying private.
Also in this episode, Sydney talks about whether canola oil is banned in Europe since there’s been a flurry of questions circulating about the topic. While Europe has not completely prohibited canola oil, it has certainly placed the oil under a microscope, enacting stricter regulations around the sale of oils and fats, which impacts how canola oil is viewed and sold. Sydney discusses canola oil’s origins as well as rumors of a European canola oil ban. The word on the street was that the European Union (EU) had labeled canola oil as “toxic” and “carcinogenic” due to its allegedly hazardous fatty acid content. The EU’s heightened scrutiny of canola oil is largely due to concerns about its erucic acid content. Research has shown the potentially detrimental effects of erucic acid, including possible heart damage. So, while it isn’t outright banned, it’s closely monitored due to concerns around its erucic acid content. The team is surprised to hear about the potential negative side effects of canola oil and praises the EU for being a leader in food safety.
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Food IPOs in 2023: Cava Group, BranchOut Food and Others
Is Canola Oil Banned in Europe? Unraveling the Truth
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Gatorade, a brand synonymous with vibrantly-colored sports drinks, has made a surprising move with its latest offering: Gatorade Water, a clear, unflavored beverage. In this episode of the Xtalks Food Podcast, Sydney talks about the new offering, which unlike its colorful predecessors, focuses entirely on the booming “functional water” market, projected to be worth $12 billion by 2032. Gatorade Water, which is set to hit stores next year, is infused with electrolytes and undergoes a rigorous seven-step filtration procedure. Depending on the bottle size, it contains 65 to 90 milligrams of sodium for the 700-milliliter and one-liter bottles, respectively. Research by the company discovered a demand among athletes for premium unflavored water that delivers perceived health benefits, such as faster recovery and improved gut health. But Gatorade Water will be competing in a packed market, with strong contenders like Coca-Cola’s Smartwater and other PepsiCo products, including LIFEWTR and Propel. The team wonders whether consumers would pay more for Gatorade water as opposed to regular water.
Also in this episode, Sydney talks about California’ impending ban on four chemicals found in many processed foods — brominated vegetable oil, potassium bromate, propylparaben and red dye No. 3. This legislation, now awaiting Governor Gavin Newsom’s signature, has popularly come to be known as the “Skittles ban” due to its initial inclusion of a fifth chemical. Many European countries have already prohibited the chemicals. While Europe has banned all but red dye No. 3, the US is now making strides with California leading the charge in the Skittles ban campaign. A surprising revelation is that over 10,000 chemicals are sanctioned for use in food within the US. Notably, 99 percent of these approvals come from the food and chemical industry, sidelining the FDA, the organization entrusted with the safeguarding of America’s food supply. The team commends California for leading the charge in banning potentially harmful chemicals but wonders whether it will be enough to become federal legislation in the future.
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Gatorade Water: A New Dive Into the Functional Water Market
Skittles Ban? California Passes Landmark Food Safety Bill
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As PepsiCo, Inc. positions itself at the forefront of digital advancements, the company recently declared its intention to purchase $175 million of Instacart’s Series A preferred convertible stock. This pivotal move was revealed alongside Instacart’s Form S-1 filed on August 25 with the Securities and Exchange Commission (SEC), indicating plans for its much-anticipated initial public offering (IPO). In this episode of the Xtalks Food Podcast, Sydney talks about the long-awaited IPO, Instacart’s recent sales history and PepsiCo’s investment strategy. With the Instacart IPO date looming, the strategic moves by both PepsiCo and Instacart stand as a testament to their commitment to shaping the digital trajectory of the grocery sector. The team wonders whether Instacart will continue to grow post-pandemic and how it will continue to innovate in the online grocery sector.
Also in this episode, Sydney talks about the J.M. Smucker Company’s recent acquisition of Hostess Brands. The Hostess transaction is valued at roughly $4.6 billion when excluding the debt, with Jif peanut butter producer Smucker agreeing to pay Hostess shareholders a sum of $34.25 per share. Smucker’s investment in Hostess comes at a time when significant US packaged food companies are on the hunt to broaden their brand collections, especially as the financial windfalls from the pandemic era begin to ebb. The alliance with Smucker is a significant turning point for Hostess, which has previously faced bankruptcy (in 2004 and 2012). The reasons ranged from excessive debt incurred by private equity owners to a lack of innovative snacking options. While the value is high, the team agrees that the transaction is a positive move for both Smucker and Hostess Brands.
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Instacart IPO Date Draws Near as PepsiCo Makes a Strategic Investment
Who Owns Hostess Brands? Smucker’s New $5.6 Billion Acquisition
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For a significant portion of the world’s population, baking is punctuated by the pain and discomfort of food intolerances. Lactose stands out as a particularly pesky ingredient in this regard. In this episode of the Xtalks Food Podcast, Sydney talks about Intoleran, a beacon of hope for those troubled by lactose. The Dutch brand, founded by Harmen Treep in 2008, recognized the immense gap in the market and created a line of lactase enzyme supplements tailored to cater to the lactose-intolerant community. She gives examples of other products for lactose intolerance on the market, including Lactaid and Almond Breeze, but explains why Intoleran is different. The standout feature of Intoleran is its user-friendly lactase drops. Instead of crafting an entire recipe around lactose-free ingredients or popping a pill beforehand, Intoleran users can integrate these drops into their regular baking process. By adding just five of these drops to a liter of milk, up to 80 percent of the lactose is neutralized within a day. The team commends this company for creating an innovative product that allows those with lactose intolerance to enjoy baked goods without sacrifices.
Also in this episode, Sydney talks about why leading US plant-based food companies are considering the formation of a coalition to counteract successful marketing strategies like The Incredible, Edible Egg and Got Milk?. This initiative, slated for a 2024 launch, comes as a reaction to the negative press and targeted ads by Big Ag. The plant-based sector has weathered turbulent times over recent years, facing hits from multiple directions. Sales attacks, media criticisms and advertisement blitzes, many orchestrated by Big Ag and its affiliates, have all left marks. In response to Big Ag’s strategies, Beyond Meat rolled out a campaign that subtly highlighted its commitment to farmers and countered misinformation surrounding plant-based proteins. Peter McGuinness, CEO of Impossible Foods, emphasized the need for better marketing from plant-based companies, given Big Ag’s coordinated and resounding voice. The team wonders how the planned plant-based marketing coalition will go about marketing — will it counterattack Big Ag or promote its variety of products in a positive light?
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Intoleran: A Revolutionary Solution for Lactose-Intolerant Bakers
Big Ag Challenges Spur Coalition Among Plant-Based Companies
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ModifyHealth, a leader in the burgeoning food as medicine industry, recently released four new meal plan offerings catering to a variety of dietary needs in the US. In this episode of the Xtalks Food Podcast, Sydney talks about these new plans, which were introduced in response to the increasing demand from consumers managing specific medical conditions including celiac disease, type 2 diabetes, high blood pressure, polycystic ovarian syndrome (PCOS) and beyond. Food as medicine refers to a philosophy that promotes the use of whole foods, nutritional therapy and diet modifications to prevent, manage and even treat certain diseases and health conditions. It often integrates a more holistic view of health, considering not just the physical body but also emotional, mental and environmental factors. With the launch of these new meal plans, ModifyHealth solidifies its reputation as a frontrunner in the food as medicine industry. The team questions the validity of these meals plans and the food as medicine industry but commend ModifyHealth for taking a different approach in a crowded market.
Also in this episode, Sydney talks about MenuTrinfo, a private company that established its own certification programs to indicate that certain food products are free from specific allergens. MenuTrinfo operates a heavily vetted ‘Certified Free From’ scheme with standards that have raised the bar for allergen-free products. The brand emphasizes on the necessity for continuous surveillance and every outlet undergoes frequent and quantified testing based on the allergen risk it poses. MenuTrinfo addresses cross-contamination by mandating that an outlet or manufacturing facility implements a robust and verified allergen control plan. Overall, MenuTrinfo’s ‘Certified Free From’ certification is an initiative that stands at the intersection of consumer safety and industry transparency, paving the way for a safer, more informed marketplace. The team applauds the work of private organizations that prioritize food safety but criticizes the government for not being able to implement such robust labeling schemes themselves.
Read the full articles here:
ModifyHealth is Leading the ‘Food as Medicine’ Industry with New Meal Plans
MenuTrinfo’s ‘Certified Free From’ Label: An Assurance in Allergen-Free Dining
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Dunkin’, America’s largest coffee and donut chain, announced the launch of Dunkin’ Spiked Iced Coffees and Iced Teas. In this episode of the Xtalks Food Podcast, Sydney talks about the two boozy beverages, which are set to roll out in early September. Dunkin’ is entering a crowded market segment with the launch of Dunkin’ Spiked, a reflection of the rising popularity of RTD drinks that offer innovative blends of well-loved tastes. Despite the fierce competition, the Dunkin’ brand has the potential to carve a distinct identity in this dynamic landscape. While there isn’t a dominant leader in the spiked coffee market, the hard tea market is currently dominated by Twisted Tea. While it remains to be seen whether Dunkin’ can rival Twisted Tea, the market is ready for new players. On the other hand, Dunkin’ could face a tougher road ahead when it comes to hard coffee, which lacks the same level of popularity as other alcoholic RTD beverages. The team wonders who the target audience for these beverages are and whether Dunkin’s loyal fanbase will help promote these products.
Also in this episode, Sydney talks about California-based New Culture, an emerging startup using precision fermentation to produce casein proteins, which has scaled up its fermentation process to increase manufacturing volumes, specifically for its animal-free mozzarella. Founded in 2019, New Culture produces animal-free mozzarella through a unique blend of traditional cheese-making techniques and casein proteins cultivated via precision fermentation. The company debuted its animal-free mozzarella at Nancy Silverton’s Pizzeria Mozza in Los Angeles in June of this year. The official launch of New Culture’s mozzarella is set for 2024 at the same location, with plans for expansion to various pizzerias across the country. As New Culture continues to advance its production capacities, it is laying the foundation for a relatively new sector that has substantial implications for animal welfare, environmental sustainability and human health. The team wonders how restaurants will promote animal-free products and how authorities will regulate these types of products.
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Dunkin’ Spiked: Dunkin’s Latest Foray into Alcohol
New Culture is Scaling up to Produce Record Amount of Animal-Free Mozzarella
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Olli Salimeria, known for its high-quality, artisanal salami, recently launched the first preservative-free salami in the North American market. In this episode of the Xtalks Food Podcast, Sydney interviews Marco Terenghi, chief commercial officer at Olli Salumeria, to find out more about the company’s mission, history and innovative products.
Marco talks about the long process of developing Olli’s preservative-free salami and the clean label movement. He discusses Olli’s rich heritage and the balance between preserving the traditional art of salami-making while incorporating modern technological advancements. He also touches on the role of plant-based and lab-grown meat in the broader meat market.
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Olli Salumeria Pioneers First Preservative-Free Salami in North America
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The Trader Joe’s recall situation has garnered significant attention in the past few weeks, as the popular retail chain declared three different product recalls during the last week of July. In this episode of the Xtalks Food Podcast, Sydney talks about the details of the recall, which has raised some eyebrows with food safety. Trader Joe’s, in a statement to Vox, called the series of recalls “a coincidence.” Yet, Melvin Kramer, President of the EHA environmental and public health consulting group, suggests another theory. The unique appeal of Trader Joe’s to consumers lies in its blend of global and local foods produced by small-scale makers. This variety may increase Trader Joe’s recall risk compared to stores sourcing from large-scale manufacturers. Trader Joe’s has gained a cult-like following for selling a variety of local specialty foods and crafting engaging narratives about its brands; however, the recent increase in Trader Joe’s recall from once or twice a month to three times in a week is alarming. The team talks about the lack of oversight from federal authorities like the US Food and Drug Administration (FDA) and US Department of Agriculture (USDA) and wonder whether consumers are partially to blame for high demand.
Also in this episode, Sydney reviews Netflix’s new food safety documentary, “Poisoned: The Dirty Truth About Your Food.” The objective of the documentary is not to dictate what foods the audience should avoid due to health concerns or to debunk myths about so-called healthy foods. Rather, its primary focus is to shed light on the negligent food safety practices employed by various companies and federal authorities. The film unpacks a variety of food safety issues, starting with the notorious E. coli outbreak between 1992 and 1993 that claimed the lives of four children who had eaten contaminated burgers from the fast-food chain Jack in the Box. The film also profiled Kenneth Kendrick, a former plant manager at Peanut Corporation of America who blew the whistle on his boss, corporation owner Stewart Parnell, for tampering with inspection records to ship out contaminated nuts. The narrative unfolds through several viewpoints, including those of food industry attorneys, politicians, regulators, scientists, victims’ parents and implicated businesses. The team praises the documentary for shedding light on several important but overlooked food safety issues in the US.
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Trader Joe’s Recall 2023: Multiple Products Under the Microscope
New Netflix Food Documentary Exposes America’s Faulty Food Safety System
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Last month, the US Food and Drug Administration (FDA) stood by its decision, denying a petition asking it to reevaluate the use of eight ortho-phthalates in food-contacting packaging materials. In this episode of the Xtalks Food Podcast, Sydney talks about the public petition, which was put forward by EarthJustice, a non-profit organization advocating for environmental sustainability, as well as Dr. Katherine K. O’Brien, a Canadian-American pediatric infectious disease specialist and epidemiologist, among other parties, as well as what ortho-phthalates are. EarthJustice and Dr. O’Brien’s petition has experienced years of exchanges between civil society groups and the FDA, with intervention from the US Congress as well. Civil society organizations initiated the petition in 2016, driven by worries about the impact of phthalates on human health as they migrate from packaging and processing equipment into food. Vera wonders whether studies that suggest ortho-phthalates can seep into food are valid and Sydney agrees that for the moment, these chemicals are likely nothing to worry about in food packaging.
Also in this episode, Sydney talks about McDonald’s, which is gearing up to pilot a fresh restaurant concept, called “CosMc’s,” whose name derives from a lesser-known McDonald’s character — a robotic alien. In the past, McDonald’s has tried out smaller restaurant models like McDonald’s Express. Whether CosMc’s will mirror these earlier ventures remains to be seen. But recently, the company has struck gold with its character-based marketing. A prime example is Grimace, whose limited-edition purple shake triggered a TikTok frenzy. Domestically, McDonald’s locations that have been open for at least 13 months witnessed a 10.3 percent increase in sales in the quarter ending on June 30, thanks partly to Grimace’s birthday event and the accompanying promotional meal and shake that launched on June 12. Looking forward, McDonald’s is set to experiment with various types of locations, including the new CosMc’s concept and other possibilities for compact-format stores. Vera and Sydney wonder whether CosMc’s will find as much success as McDonald’s other campaigns but agree that the fast-food chain has perfected viral marketing and promotions.
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Ortho-Phthalates Retain FDA Approval for Food Packaging Despite Petitions
CosMc’s: McDonald’s New Restaurant Idea Rooted in Character Lore
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Ever After Foods, an innovative food tech company based in Haifa, Israel, recently unveiled its groundbreaking bioreactor system designed for producing cultivated meat. In this episode of the Xtalks Food Podcast, Sydney interviews Eyal Rosenthal, CEO of Ever After Foods, to find out more about the company and the future of cultivated meat.
Eyal discusses the benefits of cultivated meat, including its environmental sustainability and animal welfare, as well as its challenges, like consumer acceptance. He applauds the recent USDA approval of cultivated meat in the US and talks about what this means for the future of the industry throughout the rest of the world.
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Ever After Foods’ Revolutionary Bioreactor Platform for Cultivated Meat Production
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Prime Energy drink, a popular beverage created by prominent YouTubers KSI and Logan Paul, is facing scrutiny as US Senate Majority Leader Chuck Schumer calls for regulators to investigate its marketing tactics. In this episode of the Xtalks Food Podcast, Sydney talks about concerns that have been raised regarding the high caffeine content of the drink, which Schumer alleges is targeting children. The beverage, containing 200 mg of caffeine per 355 mL can, packs twice the amount found in its rival, Red Bull. Back in 2022, Logan Paul and KSI introduced the caffeine-free Prime Hydration drink, which swiftly gained online popularity. In January of this year, the caffeinated Prime Energy drink was launched, promoted as both sugar-free and vegan. Adhering to responsible consumption guidelines, each can of the beverage clearly cautions against its consumption by individuals under 18 years of age, caffeine-sensitive individuals, pregnant women and breastfeeding women. The team wonders whether Schumer has a strong enough case and how strongly regulations are enforced when it comes to children purchasing and consuming energy drinks.
Also in this episode, Sydney talks about Nestlé’s new groundbreaking sugar reduction technology that not only significantly diminishes sugar content, but also brings additional benefits to a wide array of products. Nestlé uses an enzymatic method to cut down intrinsic sugar levels in ingredients like malt, milk and fruit juices by as much as 30 percent, with only a minor effect on the products’ flavor and texture. The sugar-reduced ingredients are then incorporated into the recipes for a variety of products. There is no requirement for additional sweeteners or bulking agents to substitute the removed sugar volume. The sugar reduction method was initially trialed in cocoa and malt-based ready-to-drink (RTD) beverages in Southeast Asia. The ongoing expansion will soon extend to other product categories like dairy powders. The team believes this new technology is coming at an excellent time, when artificial sweeteners are being deemed unsafe and there is a hyper focus on nutrition labels, especially when it comes to sugar.
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Why is Prime Energy Drink Under Scrutiny?
Nestlé Introduces Sugar Reduction Technology for Various Products
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The World Health Organization (WHO) recently released new guidelines that emphasized the critical role that marketers must play in safeguarding children’s health. In this episode of the Xtalks Food Podcast, Sydney talks about these new guidelines, which underscored the need for tighter regulations to protect children from the adverse effects of food marketing. The marketing of food products that are high in saturated and trans fats, free sugars and/or salt, known as HFSS, has been a subject of debate. The WHO’s research indicates that such advertising can shape children’s dietary preferences, promote unhealthy food intake and pave the way for potential health issues like obesity and heart disease. The WHO’s new guidelines recommend compulsory regulation on marketing HFSS foods and non-alcoholic beverages, underscoring that previous voluntary measures have been inadequate. The team wonders how much of an impact food marketing has on children and discuss how drastically media and advertising has changed in the last decade.
Also in this episode, Sydney talks about Monster Energy’s is potential acquisition of its smaller rival, Bang Energy, for $362 million through a bankruptcy court agreement. This transaction is pending approval from the bankruptcy court and the Federal Trade Commission (FTC), which is currently reviewing the potential sale; however, if given the green light, this deal could potentially be beneficial for both brands. However, the relationship between Bang and Monster has been marked by heated competition ever since Bang entered the market in 2012, ten years after Monster’s establishment. In September 2022, Bang suffered a significant setback when Monster filed a successful false advertising lawsuit against it. Moreover, Monster holds a substantial claim in Bang’s bankruptcy as one of its largest creditors. The team wonders whether Monster, which sued Bang less than a year ago, is making a hypocritical decision by acquiring Bang, or whether it’s a savvy business decision given Bang’s financial success.
Read the full article here:
Marketing Food to Children: An Evolving Landscape Following WHO’s New Guidelines
Bang Energy’s Twist of Fate: Monster Energy as Potential Buyer
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Oterra, the leading global supplier of naturally derived colors, recently unveiled innovative red and pink color blends specifically designed for plant-based meat and seafood alternatives. In this episode of the Xtalks Food Podcast, Sydney talks about these new offerings, that allow manufacturers to create customized hues for a wide range of plant-based meat and seafood substitutes, including burgers, sausages, ground meat, meatballs, deli slices, salmon and tuna steaks. The natural food coloring ingredients market is witnessing significant growth on a global scale, driven by compelling long-term trends, including heightened consumer consciousness regarding health and the environment. Additionally, scientific advancements and regulatory pressures have expedited the transition from synthetic to natural colors. The team discusses the important role that food coloring plays in plant-based meat products when it comes to mimicking traditional meat.
Also in this episode, Sydney talks about the top five fastest growing food companies in 2023, their mouthwatering offerings and the secrets behind their meteoric ascent. The list comprises the top-ranking food companies based on the Financial Times’ assessment of The Americas’ Fastest-Growing Companies in 2023, which highlights the 500 companies across the Americas that have demonstrated remarkable growth in publicly disclosed revenues from 2018 to 2021. From first to fifth, the list includes Whole Sol Blend Bar, Organto Foods, Goodfood, Laird Superfood and The Andersons. Out of the 500 companies that made Financial Times’ list, 13 were in the food category. The team highlights the diversity of this list, pointing out that the companies range from smoothie bowls to meal kits to crops and offer a spectrum of products and services across the food industry.
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Oterra Unveils Innovative Red and Pink Natural Food Coloring Blends
Top 5 Fastest Growing Food Companies in 2023
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Ransomware attacks targeting the food industry have become increasingly prevalent and damaging over the past few years. Between 2018 and May 2023, there have been 157 confirmed ransomware attacks on the food, beverage and agriculture industries. In this episode of the Xtalks Food Podcast, Sydney talks about the top five most significant ransomware attacks on the food industry that caused severe disruptions and significant financial losses. The list includes the Campari Group ($15 million ransom demanded), JBS Foods ($11 million ransom paid), Harvest Food Distributors and Sherwood Food Distributors ($7.5 million ransom demanded), NEW Cooperative, Inc. ($5.9 million ransom demanded) and Schreiber Foods ($2.5 million ransom demanded). There are many other instances of ransomware attacks on the food industry that have caused significant damages, including the attack on Dole PLC in February 2023. The team talks about the broader consequences of ransomware attacks, the hackers behind them and how cybersecurity laws are falling short.
Also in this episode, Sydney talks about food fraud, which refers to deliberate actions taken to deceive consumers for financial gain by misrepresenting the quality and composition of food products. The illicit practice of selling counterfeit food has become an extremely profitable illegal industry worldwide, generating around $40 billion annually. Sydney explains the seven types of food fraud, including dilution, mislabeling, unapproved enhancement, substitution, concealment, counterfeiting and gray market production/theft/diversion. Food fraud can not only have detrimental effects on consumers’ health but can also cause economic harm to companies and consumers. Addressing these harms requires collective efforts from regulatory authorities, industry stakeholders and consumers. The team members each give examples of cases of food fraud and discuss whether most cases of the illicit practice are voluntary, as well as who is to blame.
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Top 5 Ransomware Attacks that Shook the Food Industry
Food Fraud: Urgent Measures Needed to Safeguard Global Food Supply
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The Rethink Plastic alliance, in collaboration with a coalition of 81 organizations, is advocating for the integration of effective reuse systems into the European Union’s (EU’s) Packaging and Packaging Waste Regulation. This push aims to mitigate waste produced by single-use plastic takeaway packaging. In this episode of the Xtalks Food Podcast, Sydney talks about the collective’s push for the transition towards reusable packaging in the food packaging industry, asserting that it has significant environmental and financial benefits. The Rethink Plastic alliance provides a factsheet offering seven reasons why reusable takeaway packaging is a sustainable alternative to single-use options, including that it is more climate-friendly in terms of water consumption. The factsheet also brings attention to the issues of paper packaging, asserting that it can have a significant toll on forest resources and is not always recyclable due to contamination by food or coatings of plastic and aluminum. The team appreciates the alliance’s goals but points out that reusable packaging is only more sustainable if they are reused multiple times.
Also in this episode, Sydney talks about BetterBrand’s introduction of two new flavors of its flagship product, The Better Bagel. The unveiling of “The Pretzel” and “The Sesame” marks the continued expansion of the company’s product line, joining the existing flavors of “The Classic,” “The Everything,” “The Cinnamon” and “The Chocolate Chip.” The Better Bagel has revolutionized the bread aisle with its innovative “grain-changing” technology. This tech replaces ingredients found in traditional bagels and bread that contribute to high refined carb content with healthier alternatives. The Better Bagel is not only a triumph of food technology, but also a testament to BetterBrand’s commitment to nutrition. Each bagel has the net carb equivalent of two slices of a banana, but with 250 percent more protein, 90 percent fewer carbs and no added sugar compared to an average store-bought bagel. The success of The Better Bagel reflects the growing market demand for low-carb and keto-friendly products. The team is impressed by BetterBrand’s reinvention of a classic breakfast food and Sarah explains the food science behind The Better Bagel.
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Rethink Plastic Alliance Advocates for Stricter Regulations to Minimize Packaging Waste
BetterBrand Unveils New Varieties of the Revolutionary Better Bagel
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The fastest growing beverage brands are those that have tapped into the consumer’s evolving demands, bringing to the table innovative products that combine taste, convenience, affordability and sustainability. In this episode of the Xtalks Food Podcast, Sydney talks about the top three fastest growing beverage brands in 2023 and what’s driving their success. The list is based on the Financial Times’ ranking of The Americas’ Fastest-Growing Companies 2023, a list of the 500 companies in the Americas that have the highest growth in publicly disclosed revenues between 2018 and 2021. First is Athletic Brewing Company, a direct-to-consumer (D2C) business that specializes in producing non-alcoholic craft beer. Second is Iconic Brands, a vertically integrated beverage company offering a unique portfolio of wines, spirits, alcoholic ice pops, ready-to-drink (RTD) cocktails and mixers. And third on the list is Smith Teamaker, an integrated, omni-channel luxury tea company. The team is not surprised that beverage giants like Coca-Cola and Pepsi did not make the list and praise these companies for tapping into burgeoning markets.
Also in this episode, Sydney talks about a new study that proposed seaweed cultivation as a promising solution to address malnutrition and mitigate climate change simultaneously. The research revealed that seaweed cultivation could significantly elevate income levels for farmers, particularly those in low- and middle-income countries (LMICs). The study showed also that perennials like brown algae farms can absorb up to ten tons of CO2 per hectare of sea surface annually. However, increasingly acidic ocean waters due to climate change could hamper the growth of healthy, edible seaweed. Furthermore, the primary export value of seaweed lies in its extracts, used as ingredients, rather than the whole sea vegetable. Despite these challenges, the opportunities that seaweed cultivation offers are vast. The team points out some issues that can arise when a product is mass produced and industrialized, but still see the potential that seaweed cultivation offers.
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Top 3 Fastest Growing Beverage Brands in 2023
Could Seaweed Cultivation Help Solve Global Nutrition and Climate Challenges?
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California-based Olli Salumeria, known for its high-quality, artisanal salami, recently announced that it’s launching the first preservative-free salami in the North American market. In this episode of the Xtalks Food Podcast, Sydney talks about the company’s history of tradition, its products and the new preservative-free salami. Nitrates and nitrites serve several purposes in food preservation since they inhibit the growth of harmful bacteria, help to maintain the pink or red color of cured meats and contribute to the distinctive flavor of cured meats. However, there are concerns about the consumption of nitrates and nitrites, since they can form nitrosamines, some of which have been found to be carcinogenic in animal studies. The company’s new curing process relies on a simplified salt cure and naturally occurring polyphenolic compounds, which are beneficial antioxidants commonly found in foods like berries, dark chocolate and red wine. The team wonders whether salt should still be considered a preservative but praises the company for catering to consumers looking for clean label ingredients and products.
Also in this episode, Sydney talks about a recent phenomenon making waves on social media: water recipes. Water recipes refer to a variety of methods to enhance plain water by adding flavorings, typically sugar-free syrups, powdered flavorings or a combination of the two. The popular trend of sharing these water recipes on social media platforms, particularly TikTok, has been dubbed as #WaterTok. However, what began as a fun, quirky way for individuals to increase their water intake has also given rise to controversy. The line between water and juice seems to be blurring, causing many to question whether these enhanced beverages should still be classified as water. In addition, there is a debate around the excessive use of sweeteners in water recipes, with some nutritionists and dieticians cautioning against the use of artificially colored and flavored syrups. The team analyzes this trend from several angles, including from a business perspective and a sustainability point of view, but points out that, as with any viral food and beverage trend, moderation is key.
Read the full article here:
Olli Salumeria Pioneers First Preservative-Free Salami in North America
Water Recipes: The Rise and Controversy of the WaterTok Trend
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Manuka honey, a natural product renowned for its antibacterial and potential health benefits, has been at the center of a prolonged legal dispute between Australia and New Zealand. In this episode of the Xtalks Food Podcast, Sydney talks about the conflict, which involves the naming rights to “Manuka honey,” a product whose potential health benefits and significant price markup have made it a highly sought-after commodity in the international market. The Manuka honey trademark battle began in earnest in 2015 when New Zealand producers first tried to establish an exclusive right to the term. The latest round of the dispute concluded in May 2023, when the New Zealand Intellectual Property Office ruled that New Zealand’s Manuka beekeepers’ attempt to trademark the term did not meet the necessary requirements. This decision is significant as it suggests that the term Manuka, a Māori word of the indigenous Polynesian people of New Zealand, is not exclusively linked to New Zealand’s honey production. The team discusses other food items, including maple syrup and parmesan cheese, and the role that cultural heritage plays in the food industry.
Also in this episode, Sydney talks about a recent milk commercial starring actress Aubrey Plaza that has emerged as a symbol of the ongoing clash between dairy and plant-based milk producers. The Physicians Committee for Responsible Medicine, a non-profit organization focusing on public health advocacy, has taken their concerns to the US Department of Agriculture’s (USDA) Office of Inspector General. The group’s complaint addresses the satirical milk commercial for a fictional product — Wood Milk — that debuted in April. The committee suggests that the advertisement might have been improperly sanctioned by the USDA’s Agricultural Marketing Service. Sydney gives some examples of other recent ad campaigns for plant-based milk brands and delves into the controversial Wood Milk ad. While the team doesn’t believe the ad needs to be taken down, they agreed that a promotional ad, rather than an attack ad, would have been more beneficial and less confusing.
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The Manuka Honey Trademark Case, Explained
Satirical Wood Milk Commercial with Aubrey Plaza Fuels Dairy Versus Plant-Based Milk Debate
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New World Health Organization (WHO) guidance advises against the use of sugar substitutes for weight loss purposes. In this episode of the Xtalks Food Podcast, Sydney talks about the WHO’s review, which suggests that while a mild reduction in body weight may occur in the short term, it is not sustainable over time. The review also highlighted potential negative effects associated with long-term use of sugar substitutes, including a slightly increased risk of type 2 diabetes and cardiovascular diseases. The review incorporated 283 studies, including randomized controlled trials and observational studies. Both the Calorie Control Council, an international association representing the low-calorie food and beverage industry, and the International Sweeteners Association, an industry association, expressed disappointment with the WHO’s guidance. The team is not surprised with the WHO’s guidance but wonders how much of an impact it will have on the broader food industry.
Also in this episode, Sydney talks about Pairwise, a startup based in Durham, North Carolina, that launched its first CRISPR-developed product in the US: Conscious Greens. Touted as a mix of superfood leafy greens, the product claims to offer twice the nutrition of traditional romaine lettuce and comes with an appealing fresh flavor. This product is notable because the company claims it’s the first food product in the US that was developed using CRISPR technology. CRISPR, or Clustered Regularly Interspaced Short Palindromic Repeats, is a gene-editing technique that can be used to alter the DNA of cells to enhance certain characteristics or reduce less desirable ones. In this case, Pairwise used CRISPR to address the issue that most lettuces lack nutritional value, and many other greens are too bitter or hard to eat. Sydney also mentions other companies that are using CRISPR in agriculture, including Inari Agriculture, Monsanto and DuPont. The team wonders whether food companies will have to include a label that indicates whether a food product was developed with CRISPR.
Read the full article here:
New WHO Guidance Advises Against Sugar Substitutes for Weight Loss
How Pairwise Leverages CRISPR Technology for Leafy Greens
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Cronobacter sakazakii, the bacteria linked to recent baby formula shortages and the Abbott infant formula recall, could soon join the federal disease watchlist. In this episode of the Xtalks Food Podcast, Sydney talks about Cronobacter sakazakii, a bacteria that can cause severe infections, particularly in infants, and is associated with high mortality rates. It is commonly found in the environment, including in water, soil and dry foods such as powdered infant formula. In an outbreak that the CDC investigated last year, four babies were sickened, including two who died. In June, the Council of State and Territorial Epidemiologists (CSTE) will vote to decide if it will officially recommend adding Cronobacter infections to the list of nationally notifiable diseases to the US Centers for Disease Control and Prevention (CDC). Currently, only Minnesota and Michigan require doctors to report Cronobacter cases, which can be diagnosed as sepsis or meningitis, conditions that can result from infection.
Also in this episode, Sydney talks about Coca-Cola owned Fairlife milk, which will receive a significant boost of $650 million as the company prepares to construct a new production facility in Webster, upstate New York. The Fairlife milk brand was founded in 2012 by husband and wife duo Mike and Sue McCloskey to offer a new type of milk that could provide families with better nutrition from the wholesome goodness of real milk. Fairlife milk boasts 50 percent higher levels of protein and calcium while containing 50 percent less sugar compared to traditional milk, while also being lactose-free. Despite an undercover video showing workers at one of Fairlife’s milk suppliers abusing calves and subsequent lawsuits, Fairlife milk has been dominating the milk category, earning over $1 billion in annual retail sales in 2022. The team asserts that animal abuse is not exclusive to Fairlife and wonders whether consumers seek value-added milk.
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Cronobacter Sakazakii: The Bacteria Behind the Baby Formula Shortage
Fairlife Milk Gets $650 Million Bet from Coca-Cola
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In the US, food waste is a pervasive problem, with an estimated 30 to 40 percent of the country’s food supply going to waste each year. This amounts to around 133 billion pounds of food, worth an estimated $161 billion, being discarded annually. In this episode of the Xtalks Food Podcast, Sydney talks about Full Harvest and other companies that sell surplus or imperfect produce that would otherwise be thrown away. By using Full Harvest, farmers can reduce their waste and increase their profits, while food and beverage companies can access high-quality produce at a lower cost. Its platform operates using digitization, with a user-friendly interface that streamlines the buying and selling process. Companies like Full Harvest, Imperfect Foods and Misfits Market are doing their part to reduce food waste and promote sustainability through digitization. The team wonders why these types of platforms are relatively new and whether food products that contain imperfect produce should require a label to inform consumers of the quality.
Also in this episode, Sydney talks about United Nations’ (UN) Food and Agriculture Organization’s (FAO) food price index, which saw an increase in April after a year-long decline. The FAO food price index monitors the prices of the most traded food commodities worldwide and measures the average monthly change in international prices for a basket of food commodities, including meat, dairy products, cereals, oils and sugar. In April, the FAO food price index recorded an average of 127.2 points, compared to 126.5 points in March. The index is an essential barometer for food security and provides valuable insights into the economic and environmental factors that influence food prices. The index allows policymakers, food producers and consumers to track changes in food prices and plan accordingly. It is also used to monitor global food security. By tracking changes in food prices, policymakers, food producers and consumers can take steps to ensure food security and stability in the global food market.
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Full Harvest is Leading the Charge Against Food Waste with Digitization
FAO Food Price Index Rises for the First Time in a Year
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As the 2023-24 US wheat marketing year approaches, there are concerns over a lack of moisture, which could limit yields and production of two of the three largest wheat varieties grown in the US, increasing the risk of above-average flour prices into 2024. In this episode of the Xtalks Food Podcast, Sydney talks about why droughts can have a significant impact on flour prices and production, including the quality of wheat crops, the transportation of wheat and the overall demand for flour. The drought conditions have put a lot of attention on crop abandonment rates, as many acres are not being harvested.There have been several notable spikes in flour prices over the past 20 years. For example, in 2007, flour prices increased by more than 50 percent due to a combination of droughts in wheat-growing regions and rising demand for wheat-based products. But in general, the price of flour has steadily increased over the past two decades. The team talks about the trickle down effects of rising flour prices, including how it can impact the price of food items that contain flour.
Also in this episode, Sydney talks about Tagatose, a rare sugar that has been garnering attention in recent years due to its potential health benefits and versatility as a low-calorie sugar alternative. While it is found naturally in small amounts in some dairy products and fruits, tagatose is considered a rare sugar because it is not commonly found in the human diet. It is produced through a process of enzymatic conversion of lactose (a sugar found in milk) into tagatose. Tagatose has several advantages over other sweeteners being that it’s low in calories and has a low glycemic index (GI). Tagatose has been found to have prebiotic properties, meaning it promotes the growth of beneficial gut bacteria. However, since it’s not widely available and is produced through a complex enzymatic process, tagatose is currently more expensive than other sweeteners. The team wonders whether yet another sugar alternative is necessary among the large pool of sweeteners on the market.
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Flour Prices Could Be on the Rise Due to Drought
Will Tagatose Be the Next Big Sugar Alternative?
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Researchers at McMaster University in Canada have developed a rapid Salmonella test for detecting contamination in chicken and other foods, which could help to reduce the cost of food processing and improve food safety. In this episode of the Xtalks Food Podcast, Sydney talks about new Salmonella test, which provides accurate results in an hour or less and does not require accessories or a power source. Traditionally, Salmonella detection was done through a series of tests that could take several days to complete. This delay in results can lead to the spread of the infection, as the contaminated food may not be identified until several days after it has been consumed; however, this novel, rapid Salmonella test offers a more efficient way to detect the bacteria. Another advantage of the rapid Salmonella test is that it is relatively easy to perform and it can be used in a variety of settings, including labs and food processing facilities. The team praises McMaster for developing this test but wonders whether the color strip that indicates a positive test could be difficult to interpret.
Also in this episode, Sydney talks about what General Mills, Nestlé and Unilever are doing to address sustainability concerns. General Mills has made a significant commitment to sustainability, setting a goal to reduce GHG emissions across its value chain by 30 percent by 2030 through various green initiatives. Nestlé has set ambitious targets to achieve carbon neutrality by 2050, with a focus on reducing emissions across its supply chain. Unilever has set a goal to achieve net zero emissions across its value chain by 2039, with a focus on reducing GHG emissions from its products. These companies have set ambitious targets to reduce GHG emissions, conserve water and ensure that their supply chains are sustainable and ethical. The team wonders whether theses long-term goals are achievable or whether the companies are taking advantage of buzzwords like water neutrality to promote themselves are sustainable.
Read the full articles here:
New Rapid Salmonella Test Could Accelerate Poultry Safety
3 Major Food Companies’ Long-Term Green Initiatives and Sustainability Goals
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Ground Black Lime, Royal Cinnamon and Wild Mountain Cumin are among dozens of single origin spices sold by Burlap & Barrel, a public benefit corporation building equitable, transparent and traceable supply chains around the world. In this episode of the Xtalks Food Podcast, Sydney talks about the unique spice company, whose co-founders and co-CEOs discussed Burlap & Barrel’s mission and growth during a recent appearance on the television show “Shark Tank.” Founded in 2016 by Ori Zohar and Ethan Frisch, Burlap & Barrel partners directly with smallholder farmers to source spices that have never been available in the US before, while helping improve the livelihoods of their partners in the field. Although the pair did not close a deal on “Shark Tank,” Zohar and Frisch plan to expand the brand’s product offerings and reach more grocery store shelves in the years ahead. The team praises the brand for bringing new flavors to the market while also partnering with smallholder farmers to improve their livelihoods.
Also in this episode, Sydney talks about some recent plant-based meat recalls from prominent brands including Impossible Foods and Beyond Meat. Last month, Impossible Foods recalled its Chicken Nuggets Made from Plants and Wild Nuggies because of the possibility of small pieces of wood in the products. In 2019, Impossible Foods issued a voluntary recall after a California restaurant found a piece of plastic in a bulk Impossible Burger product. Impossible’s rival, Beyond Meat, is also no stranger to plant-based meat recalls. Beyond Meat’s Pennsylvania’s facility had food safety issues in 2021 and 2022, including mold and Listeria contaminations, according to internal documents and photos leaked to Bloomberg. There is a belief that plant-based products are healthier and less susceptible to pathogens like E. Coli and Salmonella, but faith in the inherent safety of plant-based products is misplaced. The team points out that plant-based meat recalls have become more prevalent because the products are ultra-processed and contain numerous food-grade chemicals as ingredients.
Read the full article here:
Burlap & Barrel Showcase Single Origin Spices on “Shark Tank”
Recent Plant-Based Meat Recalls: Impossible Chicken Nuggets, Beyond Burgers and Others
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California’s recently proposed Assembly Bill 418 would make it the first state to ban the sale and manufacture of foods containing titanium dioxide, among other chemicals and dyes. In this episode of the Xtalks Food Podcast, Sydney talks about what titanium dioxide is, where it can be found and its purpose as a whitening agent in food and beverage products. While it’s unclear whether the bill has enough momentum to pass, it has intensified the search for titanium dioxide alternatives. The ingredient boasts heat-stable opacity and bright white color — properties that are particularly appealing when it comes to maximizing a product’s visual appeal. But for companies tasked with finding titanium dioxide alternatives, there is no single universal replacement. The team discusses the complexities of trying to find alternatives and wonders why the US Food and Drug Administration (FDA) is so far behind the European Foods Safety Authority (EFSA), which has already banned the ingredient.
Also in this episode, Sydney talks about Italy’s plan to ban lab-grown meat. The Italian government recently approved a draft law that would prohibit the use of laboratory-produced food and animal feed as it aims to protect the country’s food heritage. Under the ban, those who produce, export or import lab-grown food would face fines of up to €60,000 ($65,017) and risk having their manufacturing plants closed. The production of lab-grown food has not yet taken off in Europe, and it is expected to be years before such products appear on supermarket shelves. The potential lab-grown meat ban is thus a pre-emptive move to safeguard Italy’s heritage and agriculture based on the Mediterranean diet. The team is critical of the Italian government for imposing a ban that would prohibit progress and wonders whether the lab-grown meat market would threaten Italy’s food heritage.
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Search for Titanium Dioxide Alternatives Intensifies as Potential Ban is Proposed
Lab-Grown Meat Ban Looms in Italy in Bid to Protect Food Heritage
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This episode of the Xtalks Food Podcast features an interview with Kristin Demoranville, the CEO and founder of AnzenSage, a cybersecurity firm that provides resilience solutions to the food industry. Demoranville talks about her extensive career prior to entering the field of cybersecurity and founding AnzenSage, and why industry-specific cybersecurity is important. She discusses why the food industry is often targeted in cyber attacks, the risks and consequences of a cyber attack and how companies can protect themselves. Demoranville specifies how she works with food companies to give them peace of mind and how her competitors may fall short, since AnzenSage is the first food industry-specific cybersecurity firm.
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How Companies Can Protect Against a Food Cyber Attack
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This episode of the Xtalks Food Podcast features an interview with Omer Eliav, head of R&D and co-founder of Vgarden, and Ben Dotan, head of innovation and engagements at Vgarden, an Israeli food tech company that offers a large selection of vegan products to the B2B market, including cheese, meat and fish alternatives. Eliav and Dotan talk about the company’s startup story, the importance of plant-based alternatives for a sustainable food system and Vgarden’s most recent product, canned vegan tuna. Vgarden’s wide selection of products are not only 100 percent vegan, but also free from allergens, cholesterol, soy, trans fat, gluten and are non-GMO. The company currently partners with big brands, like Costco, Domino’s Pizza and Papa John’s, and is hoping to continue expanding its reach in Israel and elsewhere.
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Vgarden Launches Plant-Based Tuna for the B2B Global Food Market
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Hershey, the maker of Reese’s, Hershey bars, Kisses and other chocolates and candies, recently announced two new plant-based products: Reese’s Plant Based Peanut Butter Cups and Hershey’s Plant Based Extra Creamy with Almonds and Sea Salt. In this episode of the Xtalks Food Podcast, Sydney talks about the new vegan sweets, which are both made with oat milk instead of cow’s milk and are designed to taste like milk chocolate. Despite experimenting with plant-based chocolate in the past, the new products will be the first vegan chocolates that Hershey has sold across the US. Hershey, alongside a number of other chocolate producers including Nestlé and Cadbury, has been expanding its range of products to keep up with the growing demand for dairy-free chocolate. The team talks about the unavoidable price premium that comes along with new plant-based products and whether these product launches were overdue.
Also in this episode, Sydney talks about artificial intelligence (AI) in the food industry and how it is rapidly changing the way food manufacturers, restaurants and other businesses operate. And with the latest explosion of ChatGPT, we can expect AI to continue transforming significant portions of the food industry. Sydney talks about a few ways AI has already transformed the industry, including the use of food robots and novel food discovery and creation, as well as how ChatGPT is being used by small and large food businesses alike. She talks about a ChatGPT-powered Unilever tool, Homer, which generates an Amazon product listing that matches the brand’s tone, and a Canadian brewing company that allowed the chatbot to decide the name, price, packaging and recipe for a new beer with the hope that the beer will become a conversation piece. The team is hopeful that human creativity will never be replaced by AI and foresee it as a tool to help, rather than hurt humans in the food industry.
Read the full article here:
Hershey Launches Plant Based Peanut Butter Cups and Chocolate Bars
AI In the Food Industry: Is ChatGPT the Next Big Trend?
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For the 100th episode Xtalks Food Industry Podcast, the team starts off by discussing their favorite episodes from the past two years.
From turkey and Topo Chico, to coffee and baby formula, last year saw its fair share of food shortages, supplies for some of which are only now beginning to be replenished. Unfortunately, the new year has brought with it a new set of food supply chain challenges, including the most recent tomato shortage in the UK. In this episode of the Xtalks Food Podcast, Sydney talks about some of the causes for the shortage, including poor weather in Morocco and Spain and high energy costs in the UK. Other factors include fluctuating labor costs and shortages, British supermarkets habitually underpaying their suppliers and anecdotally, Brexit. The team talks about how they believe consumers would react upon spotting empty shelves at the grocery store and how store operators can do damage control to save their reputations.
Also in this episode, Sydney talks about a recent cyber attack on Dole plc, a major American producer and distributor of fresh fruits and vegetables. Although Dole contained the threat, grocery stores witnessed the effects of the cyber attack. Sydney exemplifies this cyber attack to discuss why food and beverage companies are often targets and what they can do to mitigate the risk of a cybersecurity incident. Hear additional insights from Kristin Demoranville, CEO and founder of AnzenSage, a cybersecurity firm that specializes in the protection of the food and beverage industry. The team wonders why small businesses are sometimes targets of cyber attacks but agrees that no companies are immune and should always be prepared.
Read the full article here:
Why the UK is Facing a Tomato Shortage in 2023
How Companies Can Protect Against a Food Cyber Attack
Listen to the team’s favorite episodes here:
Food and Beverage Industry Trends for 2023 – Xtalks Life Food Podcast Ep. 91
Slate Chocolate Milk + Aunt Jemima Rebrands – Xtalks Food Podcast Ep. 2
What you Need to Know About Food Clinical Trials + Why Babybels Are Wrapped in Wax – Xtalks Life Food Podcast Ep. 73
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Starbucks’ newest line of beverages, Oleato, which feature extra virgin olive oil in coffee, recently launched in Italy as a series of beverages. In this episode of the Xtalks Food Podcast, Sydney talks about the beverages in the Oleato line, which include a latte, espresso, cold brew, iced shaken espresso and iced cortado. Beverages in the Oleato range are made with a spoonful of olive oil in coffee, adding 120 calories to the total calorie count. However, adding fat to coffee is not new, nor is olive oil in coffee. Coffee drinkers can add fat the old-fashioned way, with cream, milk or even butter, and recipes for olive oil-infused coffee exist online. But Starbucks is hoping that people will try the Oleato line because they want to know what the concoction tastes like or perhaps because they’ve heard that there are health benefits to extra virgin olive oil. Sydney and Sarah discuss whether they would try the Oleato line and give credit to Starbucks for introducing olive oil-infused coffees for those that want to avoid dairy or just try something new.
Also in this episode, Sydney talks about the US Food and Drug Administration’s (FDA) recent draft guidance for plant-based milk labels. The guidance states that brands should add text on the front of the package indicating how they differ nutritionally from cow’s milk. For years, dairy producers have been probing the FDA to crack down on plant-based drinks and other products that they believe take advantage of animal-based foods and cloud the real meaning of “milk.” As such, the draft guidance suggests that plant-based milk companies include a statement explaining how the product compares with dairy milk. The FDA has deemed this disclosure essential because the nutritional composition of plant-based milks varies widely within and across types and many of them don’t contain the same levels of key nutrients as milk. Sydney and Sarah discuss the health implications of replacing traditional milk with plant-based milk for children, but posit that the draft guidance also has some shortcomings.
Read the full article here:
Starbucks’ Olive Oil in Coffee Beverage Oleato Surprises Coffee Market
FDA Issues Draft Guidance for Plant-Based Milk Labels
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Outstanding Foods, the maker of plant-based, better-for-you junk foods like cheese puffs and pork rinds, is set to debut soft-baked, gluten-free cookies and is also developing egg substitutes. In this episode of the Xtalks Food Podcast, Sydney talks about the Los Angeles-based brand’s products, which are formulated with pea protein and a blend of nutrients from broccoli, spinach, kale and more. Outstanding Foods brought on several high-profile celebrity investors, including rapper Snoop Dogg and ex-professional skateboarder turned investor Rob Dyrdek, so that they could leverage them in creating content. Sydney also discusses how the brand takes advantage of nostalgia by innovating classic snacks, but it is not the only one in the competitive $70 billion better-for-you snack market. The team wonders how Outstanding Foods will retain customers (since junk food purchases are often unplanned) and whether the better-for-you snack category contributes to harmful narratives around diet culture.
Also in this episode, Sydney talks about the US Food and Drug Administration’s (FDA) recent draft guidance for industry on action levels for lead in baby food as part of its Closer to Zero action plan. Currently, toxic elements like lead can be ingested from various sources, including baby formula, breast milk and baby foods, but infants and young children are especially vulnerable to the effects of exposure to toxic elements. So far, the FDA has released only drafts of guidelines around lead and is not issuing strict regulations, making enforcement optional. While some baby food manufacturers monitor toxin levels, they are not required to report the results to the public or to list them on product labels. The agency has not yet offered guidance for arsenic, mercury, cadmium and other heavy metals, leading to concerns that regulatory changes may not be coming quickly enough. The team is disappointed in the agency’s lack of enforcement but believes there are still reasons to be optimistic when it comes to limiting lead levels in food.
Read the full article here:
Outstanding Foods is Giving Junk Food a Better-For-You Makeover
How the FDA’s Closer to Zero Action Plan Aims to Reduce Lead Levels in Baby Food
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In a post-pandemic economy, labor remains a challenge in the foodservice industry, but artificial intelligence startup Nala Robotics might be able to solve the labor shortage with its technology. This episode of the Xtalks Food Podcast features an interview with Ajay Sunkara, the CEO of Nala Robotics, which calls itself the “world's first fully automated restaurant.” Hear about the meaning behind the name “Nala” as well as the company’s various robots, including Spotless, the autonomous dishwasher. Sunkara also discusses how he foresees humans and robots co-existing in the foodservice industry and at home. Sunkara is a managing partner of multiple breweries, manufacturing companies and technology firms and is a serial entrepreneur carrying experience in multiple industries.
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Could Robot Dishwashers Solve Foodservice’s Labor Shortage?
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The US Department of Agriculture (USDA) recently updated its organic food regulations to tighten guidelines around organic products. In this episode of the Xtalks Food Podcast, Sydney talks about the update, which comes after a number of allegations claiming farmers have tried to sell non-organic or conventional food products with the lucrative white and green USDA “organic” label. Even though the USDA has stringent rules for what is considered organic, there are varying rules in different countries that are prone to fraud and forgery. The new guidelines require the USDA’s National Organic Program certification for all imported organic food, increase the certifications of more businesses in the supply chain and boost authority for inspections, record-keeping, traceability and fraud prevention practices. The team is pleased to hear about a long-awaited update, but wonders whether organic produce is worth the price.
Also in this episode, Sydney talks about a new survey from the Cleveland Clinic that sheds light on some of the major challenges for maintaining a heart-healthy diet, with the cost of healthy food as the biggest barrier. According to the survey, 46 percent of Americans believe the cost of healthy food is the biggest barrier to eating healthy. Participants surveyed also cited a lack of time to prepare healthy meals (23 percent) and unfamiliarity with healthy ways of cooking (20 percent). Access to healthy food was also an issue, especially for minority communities. The survey also confirmed that there is still confusion amongst participants over what is considered healthy, with ten percent of Americans having chosen a fast-food diet as the most heart-healthy diet. The team is glad this survey revealed these answers, but posits that all levels of government should be doing more to give all Americans access to affordable, healthy food.
Read the full article here:
Here’s Why the USDA Updated its Organic Food Regulations
Survey Finds Cost of Healthy Food a Major Barrier for Heart Health
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Multinational medical device and health care company Abbott Laboratories is under investigation by the US Department of Justice (DOJ) following the closure of Michigan’s baby formula plant in February 2022. In this episode of the Xtalks Food Podcast, Sydney talks about the investigation, which is centered around Abbott’s unsanitary workplace conditions and fueled one of the worst baby formula shortages in recent history. Health officials found bacteria at the plant that can potentially cause deadly infections in babies. The plant was forced to close, but reopened several months later. Abbott relies on the success of its wide range of consumer and professional products, so while the outcome of the DOJ investigation remains to be seen, it is unlikely that Abbott’s overall earnings will suffer in the long-term. The team wonders who, if any person or agency, is to blame for Abbott’s unsanitary work conditions and whether the COVID-19 pandemic impacted the FDA’s workplace audits.
Also in this episode, Sydney talks about artificial intelligence startup Nala Robotics, which might be able to solve the foodservice's labor shortage with its robotic dishwashers. The technology shifts the dishwashing responsibilities to Spotless, its robot dishwasher, and the company claims the entire process — from cleaning and drying to stacking and storage — takes just as long (or even less time) than a human dishwasher. Currently, the robot dishwasher has been deployed in several non-commercial kitchens, like hospitals and living centers, and will soon be utilized at a national diner chain. Nala’s business model allows restaurants to lease Spotless on a monthly basis for almost $3,000 a month. The team compares the price of Spotless with the price of hiring a human dishwasher and determines that the robotic dishwasher would be a better option for restaurant operators as long as it functioned properly.
Read the full article here:Abbott Baby Formula Plant Under Investigation by the DOJCould Robot Dishwashers Solve Foodservice’s Labor Shortage?
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The US Food and Drug Administration (FDA) has added sesame to its list of major allergens, making it easier for people with sesame allergies to safely consume packaged food without fear of an allergic reaction. In this episode of the Xtalks Food Podcast, Sydney talks about the newly listed allergen and the labeling requirements that come with it. While the requirement that sesame be listed as an allergen came into effect at the start of 2023, consumers may still find food products for sale that don’t list it on the label since they were produced prior to January 1st. Identifying which foods contain sesame is an important step in food safety and health care as an estimated 0.2 percent of children and adults in the US are allergic to sesame. The team wonders why it took nearly 20 years for sesame to be added to the FDA’s list of major allergens and how it will impact food products that aren’t packaged as well as food at restaurants.
Also in this episode, Sydney talks about the recent approval of house crickets in food products in the European Union (EU). The newly approved regulation will allow food producers to introduce the partially defatted dry powder of the house cricket into the EU food market.The European Food Safety Authority (EFSA) also approved the powder production process, which includes a 24-hour fasting period for the insects before they are frozen, washed, thermally processed, have their oil extracted and, finally transformed into dried-up powder. Food containing house cricket products will require appropriate labels since some researchers believe that these insects could cause allergic reactions in consumers allergic to crustaceans, dust mites and mollusks. The team discusses consumer willingness to try food products that contain house crickets and wonders whether vegetarians and vegans would eat insect-containing products.
Read the full article here:
Sesame Allergies Cause FDA to List Sesame as the 9th Major Allergen
EU Approves Use of House Crickets in Food Products
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For many, a new year calls for resolutions, and for some, that may include giving up meat, dairy and eggs for Veganuary 2023. In this episode of the Xtalks Food Podcast, Sydney gives a brief history of Veganuary and details its growth over the past ten years. When Veganuary began in 2014, it garnered 3,000 participants. Last year, that number reached 630,000. While some people are vegan or vegetarian when they opt in, for the most part, participants who sign up to try Veganuary are meat-eaters. Sydney also talks about some companies and restaurants that launched products or campaigns for this year’s Veganuary, including chocolate maker Lindt and McDonald’s. The team discusses different motivations for going vegan, from health to sustainability, and whether there’s a market for “unhealthy” and fast food vegan options.
Also in this episode, Sydney talks about the ongoing American and international egg shortage and resulting egg price hike. The shortage is due to an unprecedented outbreak of highly pathogenic avian influenza (HPAI) that has killed tens of millions of egg-laying chickens nationwide. Since the outbreak was detected last February, more than 57 million birds in hundreds of commercial and backyard flocks have been affected by it. The egg shortage brings with it soaring egg prices, meaning consumers are shelling out more for eggs at the grocery store right now, with some states like California and Colorado being hit harder than others. The team wonders whether a specific group or agency is to blame for the bird flu outbreak and agrees that consumers should be informed of the reason behind a shortage and price hike.
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Will Veganuary 2023 Have the Highest Participation Rate to Date?
Why Is There an Egg Shortage in the US and Around the World?
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Low-sugar, keto-friendly snack brand HighKey announced it will be launching a sugar-free sandwich cookie featuring two crispy chocolate wafers around a layer of vanilla crème. In this episode of the Xtalks Food Podcast, Sydney talks about this new Oreo alternative that contains no sugar, two grams of net carbs, seven grams of fiber, 60 calories and is made with gluten-free, soy-free and keto-friendly ingredients. She discusses the downfall of Oreo Thins and the success of HighKey’s other healthy snack products, especially via online channels. The team commends the new product for not only offering a healthier alternative to a popular snack, but also for featuring fiber and not solely empty calories.
Also in this episode, Sydney talks about five food tech products that were featured at this year’s Consumer Electronics Show (CES). Among the thousands of exhibitors at this year’s CES, food makers, restaurateurs and consumers witnessed dozens relevant to the food industry — particularly when it comes to sustainability, robotics and wellness. From a smart oven with a heat-resistant internal camera to monitor cooking progress from Brava to a robot that 3D prints meatless burgers from SavorEat, the show featured the latest in food tech. The team delves into some of the products discussed and reflects upon how far food tech has come in the last decade and how far it will go in the future.
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Are HighKey Cookies the Next Sugar-Free Oreo Alternative?
CES 2023 Food Tech Products to Watch
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As 2022 came to an end, many of the lessons learned and habits formed will continue to shape the food and beverage industry in the coming year. In this episode of the Xtalks Food Podcast, Sydney talks about the top three food and beverage industry trends to look out for in 2023. She interviewed Bradley Saxe, President of Mainline Foods, and Chef Michael Sanguinetti, business development and market specialist at INTUEAT, to hear their food and beverage industry predictions for the coming year. After discussing each trend, the team weighs in to provide further insights.
The first trend to look out for is the “next generation of plant-based,” which will shift away from processed meat alternatives and focus more on chefs and food makers getting creative with vegetables and making them more of a star than just using meat substitutes. The next trend looks at a realistic sustainable food system as an ecosystem rather than individual initiatives, which often starts with sustainable farming, from cows to cod to corn and everything in between. The final trend for 2023 involves tech savviness and social media, with a greater emphasis on understanding advancements in agriculture technology and food traceability technology.
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3 Food and Beverage Industry Trends for 2023
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At the end of each year, food industry insiders and experts make predictions about the year to come — and last year was no exception. In this episode of the Xtalks Food Podcast, Sydney talks about some of the predictions that were made for 2022 and looks at whether they panned out, as well as some of the food and beverage trends that dominated the industry this year. One trend that may not have panned out as predicted was plant-based alternatives. This could partially be due to the recovery of the traditional meat industry, the crowded nature of the plant-based alternatives space or a combination of the two. While the team agrees that plant-based alternatives aren’t going anywhere, they wonder why the industry failed to meet expectations and whether it will make a comeback in 2023.
Also, in this episode, Sydney talks about a few other trends that took hold in 2022, including responsible sourcing and traceability, sustainable packaging and addressing food waste and lab-grown meat, chocolate and coffee. As many consumers and companies alike hope for a fresh start in 2023, the ongoing pandemic will likely play a major role in shaping food and beverage trends regardless of whether COVID-19 itself finally becomes a thing of the past. The team gives their opinions on each of these trends and looks back at the year, optimistic for 2023.
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The Top 5 Food and Beverage Trends of 2022
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Social media and video creation app TikTok has become the online home of food experimentation over the last few years, leading to TikTok food trends with record-breaking views and searches. In this episode of the Xtalks Food Podcast, Sydney talks about the top 10 most popular TikTok food trends this year. The list included cloud bread, baked oats, charcuterie boards, pasta chips and mug cake, among others. While other social media platforms like Instagram and Facebook are also home to recipe videos and food trends, TikTok appears to be shaping the food trends among the younger generations, Gen Z and millennials. While some may overlook the platform as just another social media app, TikTok has proven itself as a trendsetter for the food and beverage industry and beyond. The team talks about the degree to which TikTok should be used as a marketing tool by food and beverage companies and its ability to create and bring back past trends.
Also, in this episode, Sydney talks about why Nestlé put its Palforzia peanut allergy treatment up for sale only two years after acquiring the company that developed it. Palforzia, the first drug for peanut allergies in children to be approved by the US Food and Drug Administration (FDA), is aimed at consumers from the ages of four to 17 with a confirmed peanut allergy diagnosis. The drug may alleviate some of the symptoms associated with the allergy such as constriction of airways, hives and swelling. Despite its promise, Nestlé decided to sell Palforzia after slower than expected adoption by patients and healthcare professionals. Unfortunately for Nestlé, less than three percent of the US suffers from peanut allergies and roughly 75 percent of them are over age 17, so it’s a niche market. The team wonders whether Palforzia would have performed better if it had been purchased by another pharmaceutical company rather than a food conglomerate.
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Top 10 TikTok Food Trends of 2022
Nestlé to Sell Palforzia Peanut Allergy Treatment
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Last week, the US Food and Drug Administration (FDA) sent out warning letters to five companies illegally selling CBD-infused food and beverage products. In this episode of the Xtalks Food Podcast, Sydney talks about the contents of the warning letters and the FDA’s rules regarding CBD. Currently, the use of CBD in food and beverage products is an unapproved food additive in the US. the agency also cited safety concerns regarding accidental or overconsumption of CBD, as well as drug interactions. Of particular concern to the FDA are dosage formats that appeal to children such as gummies, hard candies and cookies. Perhaps warning letters were sent out to these five companies since four of them sell CBD-infused candies or gummies. The team wonders why the FDA doesn’t take stricter regulatory action when it comes to CBD and whether there are any benefits of consuming CBD-infused products.
Also, in this episode, Sydney talks about the rise of alcohol free beverages. As the desire for no- and low-alcohol beverages increases and producers are responding to consumer demands, the industry is taking note and investing in products aimed at consumers keen to celebrate on their own terms. Since almost half of drinkers said they are trying to reduce their alcohol consumption right now, and 52 percent of them are replacing alcohol with alcohol free beverages, the non-alcoholic beer, wine and cocktails category is surging in popularity. Some of the biggest players in the beverage industry are making moves into the non-alcoholic market, which is estimated to reach $538 million by 2026. The team has mixed feelings when it comes to alcohol free beverages, but all agree that they promote inclusivity and reduce the stigma of abstaining from alcohol.
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Companies Illegally Selling CBD-Infused Food Receive FDA Warning Letters
Alcohol Free Beverages on the Rise Ahead of Holiday Season
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After many years of research and development, innovation and anticipation, lab-grown meat has been approved by the US Food and Drug Administration (FDA). In this episode of the Xtalks Food Podcast, Sydney talks about the historic approval, which was granted to San Francisco-based startup UPSIDE Foods to sell its lab-grown chicken. The product — which is biologically indistinguishable from traditional chicken — is made by growing animal cells in bioreactors, which are fed a mix of nutrients to develop into fat and muscle tissue. Though the company still needs US Department of Agriculture (USDA) approval before it can sell to consumers, it’s a watershed moment for the lab-grown meat space and the broader food industry. While the team is excited about the approval, they are surprised to hear that the price of lab-grown meat ranges from thousands to hundreds of dollars per pound, which is why it likely won’t be commercialized for many years.
Also, in this episode, Sydney talks about the FDA’s final rule on Requirements for Additional Traceability Records for Certain Foods, which includes food traceability protocols for a variety of food products susceptible to contamination. Although food traceability requirements are becoming more common, two grocery trade groups are expressing concerns regarding the new ruling. The final rule, which goes into effect in early 2026, is designed to provide a means for additional traceability of high-risk foods, including produce, cheeses, eggs, nut butter, seafood and deli salads. However, the National Grocers Association (NGA) and the Food Industry Association (FMI) voiced their concerns about the final food traceability rule, claiming it will disproportionately impact smaller grocers. While the team understands the need for further food traceability laws to prevent foodborne illness outbreaks, they also empathize with smaller food producers and sellers who may not have the resources necessary to implement the new rule by 2026.
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Lab-Grown Meat Approved by the FDA
New Food Traceability Rule Sparks Concerns Among Grocery Trade Groups
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A new study suggests that consuming too much ultra-processed food — including chips, hot dogs, ice cream and soda — can have consequences beyond obesity and high cholesterol. In this episode of the Xtalks Food Podcast, Sydney talks about the study, which examined how the intake of ultra-processed foods was associated with premature, preventable death. She explains that ultra-processed foods contain more artificial ingredients than those that just have added salt, sugar or oil. They usually have very few whole ingredients and contain flavorings, colorings or other additives. The new study specifically looked at the number of deaths in the Brazilian population and their relationship to the intake of ultra-processed foods. The team was surprised to hear that Brazilians were getting between 13 and 21 percent of their total energy intake from ultra-processed foods and pointed out some holes in the study, mainly that correlation does not necessarily equal causation.
Also, in this episode, Sydney talks about why activist groups are petitioning the US Food and Drug Administration (FDA) to ban Red 3, an artificial color additive that has been linked to cancer. While it’s against the law to use Red 3 in cosmetics, the controversial chemical can still be found in common varieties of candies, cakes and other foods. The Center for Science in the Public Interest (CSPI) sent a petition to the FDA, co-signed by more than a dozen organizations and prominent scientists, including the Environmental Working Group (EWG), seeking to remove Red 3 from the permanent list of color additives approved for use in food and dietary supplements, and for use in ingested drugs. Though previous red food colorings have been banned, Red 3 remains legal and widely used in the food and beverage industry. The team wonders why Red 3 is allowed in food but not in cosmetics.
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Why are Ultra-Processed Foods Linked to Premature Death?
Scientists Urge the FDA to Ban Red 3 Color Additive
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Canadian nanotechnology company Sixth Wave Innovations Inc. recently announced that its patent-pending Accelerated Molecularly Imprinted Polymer (AMIPs) food safety testing technology has expanded its library of detectable foodborne illness-causing pathogens. In this episode of the Xtalks Food Podcast, Sydney talks about the new tool, which will cover E. Coli, Salmonella, Listeria monocytogenes and Sarcina. From the identification of outbreaks to outpatient expenditures and lost wages, foodborne illness outbreaks cost Americans billions of dollars each year. Sixth Wave is hopeful its new food safety testing tool will reduce these multi-billion dollar outbreaks. The company’s AMIPs testing platform offers the food industry a fast, reliable and cost-effective way to increase food safety testing frequency and ensure the quality of food and beverage products. The team was surprised to hear how expensive foodborne illness outbreaks are and applaud Sixth Wave for creating a quick and effective testing tool.
Also, in this episode, Sydney talks about what will be trending in the specialty foods space for 2023, according to the Specialty Food Association (SFA) Trendspotter Panel. As consumers have been increasingly cooking at home during and post-pandemic, the panel predicted that brands will focus on providing tools and recipes for at-home chefs looking to make simple meals via meal kits and meal starters. The panel also predicted that consumers will be looking out for innovative packaging that can offer increased portability while lessening messiness. Continued sustainability and environmental concerns led environmentally friendly foods to rank second on the panel’s 2023 trends. Other major specialty food trends that the panel identified included an increased desire for globally inspired condiments, sauces and oils; interest in international fruit beverage and snack applications; and a continued shift toward naturally occurring sweeteners.
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New Food Safety Testing Tool Can Detect Multiple Foodborne Illness-Causing Pathogens
Top Trending Specialty Foods to Expect in 2023
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In the late 2010s, Beyond Meat developed the next generation of plant-based meat products, winning over consumers with its innovative new take on the veggie burger. However, 2022 hasn’t been as kind to the plant-based meat market leader. In this episode of the Xtalks Food Podcast, Sydney talks about where plant-based meat marketing falls short, resulting in declining sales amid inflation and a crowded market. Since there is little to no differentiation in the space among the most prevalent brands, consumers have no reason to consume one company’s soy-based products over another’s. Differentiating within a commodity category requires creativity, innovation and imaginative elevation, which are things that, unfortunately, few plant-based meat companies are attempting. The team agree that plant-based meat brands must market to all consumers, rather than just plant-based eaters, and differentiate themselves by highlighting certain ingredients or environmental benefits.
Also, in this episode, Sydney talks about the recent SIAL food conference in Paris, which brought together more than 7,000 companies from 130 countries. From collagen water to protein chips to a plastic straw alternative, the exhibitors did not disappoint the more than 300,000 attendees from around the world. Key contemporary food trends in the spotlight this year included a natural approach to formulation, a heightened focus on the environment and ethics, and a digital transformation of the food and beverage industry. Sydney discusses three products featured at the event: a collagen-enhanced water, protein chips and a plastic straw alternative made from rye. Ayesha is skeptical of the collagen-enhanced water, worried that the company might be promoting false health claims. The team praise the conference for including not only food and beverage companies, but also those that focused on utensils and packaging.
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Why Plant-Based Meat Sales are Stagnant in 2022
SIAL 2022 Brought Food and Beverage Innovation from Around the World
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Nestlé said it has agreed to acquire the Seattle’s Best Coffee brand from Starbucks, further strengthening the Nescafe and Nespresso owner’s coffee business in the US. In this episode of the Xtalks Food Podcast, Sydney talks about this latest acquisition and the longstanding partnership between Nestlé and Starbucks. Their perpetual licensing agreement has allowed Nestlé to sell and distribute some Starbucks products at retail and food service locations outside Starbucks stores around the world. Despite shrinking coffee sales, coffee has been a consistently strong point in Nestlé’s portfolio, with coffee products contributing to more than $25 billion, or approximately 27 percent of Nestlé’s total sales last year. The team is surprised to learn how lucrative coffee is to Nestlé’s overall sales and commend Starbucks for working so closely with the food and beverage giant in the coffee industry when they could have been direct competitors.
Also, in this episode, Sydney talks about a recent review published in the Journal of Public Health Management and Practice that revealed the challenges of conducting retail food inspections during the COVID-19 pandemic, as well as lessons learned regarding food safety best practices. The review identified five key areas of difficulty that impacted food safety best practices at the local level during the pandemic: difficulty prioritizing routine food safety inspections; challenges with conducting virtual inspections; distrust of public health; inspectors facing threats and harassment; and
challenges with contact tracing and tracing foodborne illness outbreaks. The review also identified strategies to ensure that food safety best practices are upheld. The team posit that food safety inspectors and foodservice employees should have open and honest communication since they are working towards the same goal.
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Nestlé Acquires Seattle’s Best Coffee from Starbucks
Food Safety Best Practices: Lessons Learned from the COVID-19 Pandemic
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According to the American Farm Bureau Federation (AFBF), turkey prices have reached their highest point since 2015 at $6.70 per pound. In this episode of the Xtalks Food Podcast, Sydney talks this year’s highly pathogenic avian influenza (HPAI) outbreak, which has played a major role in driving up turkey prices ahead of Thanksgiving. Since February, a viscous and enduring strain of the HPAI virus has devastated nearly 250 commercial flocks and close to 300 backyard flocks. In total, the virus has killed 44 million birds this year, including 4.5 million turkeys, or 2.5 percent of US turkey production. While consumers should have little trouble finding frozen turkeys in time for Thanksgiving dinner, finding fresh turkeys may require some advanced planning. The team wonder whether avian viruses like HPAI are caused by poor living conditions and lack of hygiene on farms.
Also, in this episode, Sydney talks about the Biden administration’s plans to update food labeling mandates to help consumers make healthier choices. The FDA was tasked with researching and developing a front-of-package (FOP) labeling system, which may come in the form of star ratings or traffic light schemes. Current food and beverage industry rules mandate that nutrition facts be printed on the back of a food or beverage package, but companies want the placement of additional nutrition information to stay voluntary. Industry leaders have already devised a voluntary label called Facts Up Front, which many brands including Kellogg’s and The Coca-Cola Company already use. Not to mention, new food labeling mandates could further drive up consumer prices at a time of inflation. The team discuss why food companies are pushing back and question whether the FDA’s ideas would be successful in helping consumers make healthier choices.
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Avian Flu Drives up Turkey Prices Ahead of Thanksgiving
Here’s How the FDA Plans to Update Food Labeling Mandates
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According to the Asthma and Allergy Foundation of America, about 32 million people in the US have food allergies, which means allergy friendly food brands not only have a large audience base, but are also necessities. In this episode of the Xtalks Food Podcast, Sydney talks about three popular allergy friendly food companies: Partake Foods, Enjoy Life and Free2b Foods. Each company offers a wide variety of sweet and savory snack foods free from all major allergens while prioritizing taste and quality ingredients. Sydney asks the team whether they think we’ll see large food and beverage companies offering allergen-free versions of popular snacks or whether smaller allergy friendly companies will have a monopoly over the space. The team also wonder whether there are any allergy friendly meal kit companies since the space is mainly comprised of snack food companies.
Also, in this episode, Sydney asks whether best before dates could be contributing to food waste. While food and beverage manufacturers have used the labels for decades to estimate peak freshness, consumers are confused about date codes, often causing more food waste than necessary. Unlike ‘use by’ dates, which can be found on perishable food items like meat, dairy and produce, best before dates have nothing to do with food safety and may encourage consumers to throw out food that is perfectly safe to eat. To tackle this problem, some UK grocery chains recently removed best before dates from pre-packaged fruits and vegetables. The team wonder whether it was the right decision to remove best before dates altogether but conclude that it’s best to use the senses to determine whether food is safe to eat.
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Top 3 Allergy Friendly Food Brands
Are Best Before Dates on Food Packaging to Blame for Food Waste?
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A few weeks ago, brand executives, investors and entrepreneurs from around the world came together for the Future Food-Tech event in London to discuss large-scale solutions in alternative proteins, health and nutrition. In this episode of the Xtalks Food Podcast, Sydney talks about the future of food tech, namely the future of protein and precision fermentation. A major category highlighted at the event was the potential for cultivated meat, which speakers and exhibitors at the event identified as a way forward for sustainable meat production. Precision fermentation was another popular topic at the event as the benefits of this technology could offer the dairy sector a clearer path towards becoming more sustainable. The team wonder whether food produced using these technologies will ever replace tradition methods of food production and whether there will be pushback from consumers when they become more mainstream.
Also, in this episode, Sydney talks about Planterra Foods, a plant-based meat company that shut down after only two years on retail shelves. Owned by meat giant JBS, Planterra Foods’ products were sold at retail in 2020 under the Ozo brand, which offered plant-based burger patties, grounds and meatballs. While all the major meat players have made moves into the plant-based meat category, JBS’s move to shut down Planterra Foods follows Maple Leaf Foods’ decision to reallocate some resources from its plant-based meat businesses, back to conventional meat amid slowing sales. Prominent plant-based meat players also experienced flat or declining sales in the last few quarters. The team discuss the ethics of traditional meat companies owning and operating plant-based meat brands and wonder why plant-based meat hasn’t been as popular in recent months.
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What’s Next for the Future of Food Tech?
Why Plant-Based Meat Brand Planterra Foods is Shutting Down
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Coffee inventories in South America are declining so severely that reserves are predicted to be extremely low, but can we expect a coffee shortage? In this episode of the Xtalks Food Podcast, Sydney talks about a potential coffee shortage as prices have been volatile in recent months. However, the situation is predicted to get even worse in the weeks ahead as Brazilian coffee exports hold on to their supplies to drive up prices. She discusses both the environmental and economic factors contributing to the shortage and the fact that coffee giants like Starbucks, Lavazza and Costa will absorb the price hikes and pass them on to the customer. The team wonder whether lab-grown coffee and other alternatives to traditional coffee will help curb future shortages of the popular commodity.
Also, in this episode, Sydney talks about the latest dangerous TikTok challenge of cooking chicken in NyQuil. The FDA issued a stern warning to address the disturbing challenge, which encourages participants to cook chicken in NyQuil and other over-the-counter (OTC) cold medicines. While consuming too much NyQuil can be dangerous on its own, the agency also stated that simply heating up the medication can make it much more concentrated and change its properties in other ways. Sydney discusses the origins of the challenge and some potential reasons why TikTok users are participating. The team wonder why TikTok and other social media platforms don’t condemn or remove these videos sooner and whether participants have a low risk threshold or simply don’t understand the dangers associated with these types of challenges.
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Is There a Coffee Shortage Brewing?
FDA Warns Against Cooking Chicken in NyQuil
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Food and beverage companies across the supply chain must always be prepared for new regulatory developments in 2022 as they seek to bring new ingredients and products to market. In this episode of the Xtalks Food Podcast, Sydney talks about four potential new food industry regulations that food and beverage companies should look out for this year, including changes to the FDA’s definition of “healthy,” labeling clarity on lab-grown meat, regulating heavy metals in baby food and cannabinoid regulations. A common theme among these regulations is that multiple federal agencies must work together to move the needle, which takes time, money and resources. The team emphasise that the FDA’s focus should include food just as much as it does drugs and that these regulations are in place to keep consumers safe.
Also, in this episode, Sydney talks about a public health alert related to concerns that the ground beef in some HelloFresh meal kits may be associated with E. Coli illness. While the FDA would normally issue a recall, no recall was issued because the products are no longer available for purchase. The public health alert comes as some federal health authorities in the country are investigating an outbreak of E. coli, with ground beef being the probable source of the illnesses. Sydney gives two other examples of ground beef-related E. Coli outbreaks and discusses the symptoms and facts about the foodborne illness. The team wonder whether companies should be blamed for not doing enough to prevent an outbreak or whether they are to be expected.
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Top Food Industry Regulations to Watch in 2022
Federal Officials Report of HelloFresh E. Coli Outbreak
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Protein coffee is currently trending on the social media platform TikTok, with the hashtag gaining nearly ten million views, but is it as simple as mixing espresso with protein powder? In this episode of the Xtalks Food Podcast, Sydney talks about the trending protein coffee drink, whether it’s healthy and which companies sell it. Protein coffee, which is typically made by combining protein shakes, coffee and milk, along with some ice, is healthy in moderation, but adding too much caffeine can cause an increase in heart rate, stress and cortisol. Sydney talks about three companies that sell various versions of the drink, including Chike Protein Iced Coffee, Thunder Coffee Milk and Alani Nu. The team wonders whether it’s necessary to combine the two functional beverages and if these drinks could potentially do more harm than good.
Also, in this episode, Sydney talks about National Food Bank Day 2022. The day is honored to bring awareness to the persistent issue of hunger around the world, and while food banks receive attention and canned goods year-round, National Food Bank Day is a reminder that hunger must be eradicated. The day was founded on the 50th anniversary of the world’s first official food pantry: St. Mary’s Food Bank in Phoenix, Arizona, which was founded by John van Hengel in 1967. Sydney shares the history of food banks and pantries as well as ways to participate in National Food Bank Day. The team discuss the issue of unequal food distribution that leads to hunger in various communities as well as the need for holidays to commemorate those that help those in need.
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Is Protein Coffee Healthy and Which Companies Sell it?
National Food Bank Day 2022: History and Significance
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A strict new food traceability rule is set to become official on November 7, according to the US Food and Drug Administration (FDA), that will make it easier to trace foods that are often linked to foodborne illnesses. In this episode of the Xtalks Food Podcast, Sydney talks about which foods are considered high risk, the details of the new rule and the barcoding technology required to follow it. To make foods safer, the rule requires a detailed account of food origins and movements throughout production, processing and shipping, even as these foods are transformed into other food products or as other foods are added to them. The team wonder whether food producers still use old-fashioned paper-and-pencil methods of record keeping and whether this rule will be effective in preventing foodborne illness outbreaks.
Also, in this episode, Sydney talks about some potential initial public offerings (IPOs) from food and beverage companies. While there have been far fewer IPOs this year compared to last year, several private food and beverage companies have been prepping to go public, and some may still do so in the second half of this year. She discusses three potential food IPOs, including Impossible Foods, Instacart and Chobani, as well as how some of last year’s food IPOs have been performing. All three companies have delayed their IPOs due to market volatility, inflation and/or rising interest rates, but hope to become public by the end of the year or the beginning of next year. The team wonder whether Instacart has passed its pandemic peak and discuss the risks of going public versus remaining private.
Read the full articles here:
Here’s How the FDA is Making it Easier to Trace Foods
Potential Food IPOs to Look Out For in 2022
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FIJI Water bottles, which feature an iconic square shape and vibrant branding, are now made from 100 percent recycled plastic and are also fully recyclable. In this episode of the Xtalks Food Podcast, Sydney talks about FIJI’s 100 percent recycled polyethylene terephthalate (rPET) bottles that replaced its virgin rPET 500-milliliter and 330-milliliter bottles throughout the US. However, the water business in Fiji has brought some dissent. While the export of mineral water added more than $100 million to Fiji’s economy, the company churns out bottles of water in a country where citizens don’t have access to drinking water. The team wonders whether bottled water will ever become a thing of the past and commends FIJI for making the switch.
Also, in this episode, Sydney talks about cell-based chocolate, which is made by growing cells in a similar way to cultured meat and seafood. To make cell-based chocolate, cells must be sampled through cocoa beans that are selected for their taste, smell, melt and performance. A part of the bean is incubated at a certain temperature in a completely dark environment. After several weeks in bioreactor tanks, the cocoa cells ferment and achieve a rich flavor, resulting in cell-cultured cocoa nibs. Several companies, including California Cultured and Fazer, have already entered the cell-based chocolate space, but they are far from commercialization. The team discuss whether they would try cell-based chocolate and whether consumer reception would be positive.
Read the full articles here:
Fiji Water Bottles are Now Made From 100 Percent Recycled Plastic
Is Cell-Based Chocolate the Next Big Food Trend?
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Clinical trials are the primary way that researchers find out if a new drug or medical device is safe and effective in humans, so why don’t food and beverage products that make specific health claims go through the same process? In this episode of the Xtalks Food Podcast, Sydney talks about the burgeoning food clinical trial space, which tend to be more pragmatic and exploratory since they document human experiences with specific foods in the context of the human diet. Food clinical trials are often designed to evaluate specific marketing claims needing scientific substantiation, which increase trust among consumers as well as market value. The team wonder how long food clinical trials have been around for and are looking forward to seeing the space grow.
Also, in this episode, Sydney talks about why Babybel cheese, among other food products, are wrapped in wax. Second to its cheese, Babybel is known for its packaging, consisting of a netted bag in which each piece of cheese is encased in a colored natural paraffin wax skin. However, this red coating isn’t unique to Babybel cheese. Coating cheese using food-grade wax is often a method used on other hard and semi-hard cheeses that only need a few months to age. Wax can also be found on fruit snacks, Skittles, M&Ms, fruits and vegetables to keep them looking and tasting fresh. The team is surprised to hear that wax is used for more than just cheese and wonder whether Babybel wax can be recycled or composted.
Read the full articles here:
What are Food Clinical Trials and What Purpose do They Serve?
Why Babybel Cheese and Other Food Products are Wrapped in Wax
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Clean Food Group, a food tech company based in the UK, plans to commercialize a yeast-based palm oil alternative that could reduce global deforestation. In this episode of the Xtalks Food Podcast, Sydney talks about a palm oil alternative that uses fermentation technology to grow yeast in tanks while using lignocellulosic waste as a feedstock and renewable energy as an energy source. The sustainable alternative can be used in all products that currently require palm oil and may also reach price parity with conventional palm oil. The team wonders why palm oil is so ubiquitous in food production and discuss why a multi-faceted approach is needed to address all the negative environmental impacts of palm oil production.
Also, in this episode, Sydney talks about Monster Energy’s entrance into the alcoholic beverage category with Beast Unleashed. It will be the energy drink brand’s first new alcoholic beverage since the beverage maker acquired CANarchy Craft Brewery Collective for $330 million in early 2022. Beast Unleashed will also be the first time Monster has leveraged its namesake brand in the alcohol space. Since alcohol remains a small but growing segment for Monster Beverage, the company has been exploring other avenues for growth, including releasing a 100 percent vegan energy drink and a zero-sugar beverage. The team wonders whether Monster will find success in alcohol in such a crowded market and whether the branding will confuse consumers.
Read the full articles here:
New Palm Oil Alternative Receives $2.2 Million Investment
Beast Unleashed: Monster Energy’s Long-Awaited Alcoholic Beverage
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Pink Sauce, a product created and marketed by a woman who goes by Chef Pii on TikTok, has gone viral for all the wrong reasons. In this episode of the Xtalks Food Podcast, Sydney talks about the social media-based food scandal, from Pink Sauce’s ingredients to packaging and marketing. Concerns arose when TikTok users noticed an inconsistency in the product’s color and many reviewers had trouble placing the exact flavor. In addition to several label misprints and an impossible number of servings per bottle, several customers said they received leaking bottles of rotten-smelling sauce in the mail. The team discuss why it shouldn’t be so easy to start a food business, using Pink Sauce as an example, and wonder why food is not as heavily regulated by the FDA as drugs.
Also, in this episode, Sydney gives a list of the top five fastest growing beverage companies in 2022. The first two, PepsiCo and Coca-Cola, come as no surprise, with PepsiCo’s growth partly attributed to its diversification into food and snacks and Coca-Cola Zero Sugar being the fastest-growing soft drink in the US. Third and fourth on the list were Monster Beverage and Celsius Holdings, two energy drink brands. While Monster Energy generated about $3.24 billion in sales in 2021, Celsius Holdings’ sales jumped over 1,000 percent last year on the back of breakout growth. Finally, the list of fastest growing beverage companies would be incomplete without an alcoholic beverage maker, Boston Beer Company. The team talk about the important role of startups and all the innovation they have brought to the beverage industry.
Read the full articles here:
Pink Sauce: Everything You Need to Know About TikTok’s Controversial Condiment
Top Five Fastest Growing Beverage Companies in 2022
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Quark cheese is a high-protein, low-fat alternative to soft cheese and yogurt that can be used for baking, cooking and blending. In this episode of the Xtalks Food Podcast, Sydney talks about quark, which traces back to the 14th century where it was popular throughout Europe, and still is to this day. She clarifies that it is in fact classified as a cheese, although it features a super-thick consistency, which is a cross between cottage cheese and Greek yogurt. Quark cheese is multifaceted in the kitchen and is very popular countries like Russia, Ukraine and Belarus, but it is rare in the US, with only a handful of dairies producing the cheese. The team wonder why they had never heard of this cheese before and whether it has the potential to become more popular among US consumers.
Also, in this episode, Sydney discusses the probiotic soda trend and whether these beverages are actually healthy. Simply put, probiotic sodas are carbonated drinks that contain one or more probiotic ingredient(s). Some research shows that probiotics can help maintain a balanced gut microbiome, which supports gastrointestinal health and function. While probiotics can be found in fermented foods, dietary supplements and beauty products, sodas containing probiotics are increasing in popularity. Some companies in the probiotic soda space include Culture Pop, Live and Loop, which uses produce that would otherwise be discarded and gives it a second life in its sodas and other products. The team critically analyze whether probiotics are effective in maintaining gut health and what claims companies can make when advertising probiotic sodas.
Read the full articles here:
What is Quark Cheese and Why is it Rare to Find in the US?
Is Probiotic Soda Actually Healthy and Which Companies Produce It?
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This episode of the Xtalks Food Podcast features an interview with Cristina Ros Blankfein, the co-founder of the zero-sugar, low-calorie beverage company, Swoon. Hear about how the brand was conceptualized, its line of lemonades and iced teas, the R&D process and the ingredients that make Swoon zero-sugar. She discusses the importance of having a social media presence in today’s marketing world as well as an exciting collaboration with influencer Emma Chamberlain. Hear about Ros Blankfein’s day-to-day schedule as a co-founder and some advice she has for aspiring food business owners. Prior to Swoon, she was a co-founder and board member at Circle of Women, a student-run non-profit that builds schools for girls.
Read the related story here:
Six Women-Owned Food Brands to Support Beyond International Women’s Day 2022
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This episode of the Xtalks Food Podcast features an interview with Gwen Burlingame, the co-founder of premium lactose-free ice cream brand Beckon Ice Cream. Hear about how the brand was conceptualized, its start at a Boston farmers market, the R&D process and the ingredients that make Beckon a premium lactose-free ice cream. She discusses the challenges she and co-founder Katy Flannery encountered throughout the COVID-19 pandemic as well as what it means to run a women-owned business. Hear about Burlingame’s day-to-day schedule as a co-founder and some advice she has for aspiring food business owners. Prior to Beckon, Burlingame held roles at L’Oreal USA and Kiehl’s Since 1851 in e-commerce, digital strategy, global brand marketing and product portfolio management.
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Six Women-Owned Food Brands to Support Beyond International Women’s Day 2022
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Little Leaf Farms recently secured $300 million in capital investment to help the hydroponic lettuce company further expand its operations. In this episode of the Xtalks Food Podcast, Sydney talks about Little Leaf Farms’ use of advanced greenhouse technologies, including data analytics and hands-free automated grow systems, as well as its plans to open a new hydroponic greenhouse on 180 acres in Pennsylvania. She also discusses how hydroponic growers like Little Leaf Farms are helping to reduce the global lettuce shortage, which began in 2020 when California lettuce growers faced hotter-than-average temperatures and crop diseases. The team wonders whether lettuce grown with hydroponics will ever replace traditionally grown produce, but commend the technology for enhancing food security despite weather conditions and supply chain disruptions.
Also, in this episode, Sydney discusses the best condiments according to the Whole Foods Market Trends Council. With the condiment, marinade and dressing category expected to hit $2.9 billion by 2024 according to a Mintel report, the Council noted that consumer desire to experiment will support the sales growth. She talks about the five best condiments that made the list, including BBQ sauce, hot chili sauce, ketchup and mustard, fermented condiments and ranch, and provides examples of products on store shelves that represent these trends. The team is surprised by how many different varieties of condiments are on the market, but praise the Whole Foods Market Trends Council for including condiments from all over the world.
Read the full articles here:
Hydroponic Lettuce Grower Little Leaf Farms Raises $300 Million
These are the Best Condiments According to Whole Foods Market Trends Council
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The Coca-Cola Company and Jack Daniel’s recently announced that they plan to start selling a ready-to-drink (RTD) Jack and Coke in a can. In this episode of the Xtalks Food Podcast, Sydney talks about the new product launch, which marks the fourth new alcoholic drink in Coke’s portfolio in less than two years, but the first pairing for its namesake soda. The launch of the Jack and Coke comes amid strong global sales of RTD alcoholic beverages, including hard seltzers like White Claw. Brown-Forman, the owner of Jack Daniel’s has been making RTD cocktails since 1994, Coca-Cola has been slower to add alcoholic drinks to its portfolio of 200 brands. The team wonders whether the new RTD beverage will replace the classic bar cocktail and why this partnership didn’t happen sooner.
Also, in this episode, Sydney introduces the team to CO2COA, an animal-free, lactose-free and earth-friendly chocolate bar from Mars. Partnering with Perfect Day to swap regular milk for animal-free dairy, CO2COA promises to deliver the same taste and texture of traditional chocolate, but without the downsides of factory farming cattle. As for the name, CO2COA is meant to invoke the fact that Mars reduced greenhouse gas (GHG) emissions (CO2) when sourcing ingredients. While CO2COA is not Mars’ first venture into vegan chocolate, it is the first to rely on animal-free protein. The team wonders whether Mars should have released vegan versions of its popular chocolate bars or whether CO2COA was a good way to trial its animal-free chocolate.
Read the full articles here:
A Jack and Coke Canned Cocktail is Entering the Ready-to-Drink Alcoholic Beverage Market
CO2COA is Mars’ Latest Animal-Free, Planet-Friendly Chocolate Bar
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This episode of the Xtalks Food Podcast features an interview with Diana Ark Chen, the founder and CEO of BUBLUV, a better-for-you bubble tea. Hear about how the brand was conceptualized and commercialized within two and half years, the R&D process and the ingredients that make BUBLUV significantly healthier than other bubble teas. Chen discusses the challenges finding the right manufacturer for BUBLUV and shipping in glass bottles. Hear about her day-to-day schedule as a CEO as well as the benefits of using various social media to promote her business. Chen has over ten years of experience working on food and lifestyle brands such as Country Crock, Green Giant and Bon Appetit.
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BUBLUV: The Ready-to-Drink, Healthier Bubble Tea Alternative
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Israeli food tech startup Yo! Egg, which has developed plant-based poached and sunny-side-up eggs, announced that it plans to launch in US restaurants later this year. In this episode of the Xtalks Food Podcast, Sydney introduces the team to Yo! Egg’s plant-based “whole egg” alternative, which is made up of two parts — the “white” and the “yolk.” While the taste and texture of Yo! Egg mimics that of chicken eggs, it contains only one gram of protein per serving. However, it offers an alternative for consumers who eat eggs, but would prefer a more animal-friendly, sustainable and cholesterol-free option. The team wonders whether people would be willing to switch out chicken eggs for Yo! Eggs and discusses the similarities between plant-based eggs and plant-based meat and dairy.
Also, in this episode, Sydney talks about World Food Safety Day, which is observed each year on June 7 to mark the importance of healthy food practices and reflect on the global food system. This year, the theme for World Food Safety Day was “Safer food, better health.” The day emphasizes the importance of making food safety a priority for all to stay healthier and be more productive. Sydney discusses the history and significance of the day, and reveals some facts about foodborne illness, including that there are an estimated 600 million cases of foodborne illnesses annually. She also talks about ways to promote food safety within the home and on a larger scale. The team believes more needs to be done to prevent foodborne illness and that one day is not enough to bring attention to the global food safety crisis.
Read the full articles here:
Israeli Startup Yo! Egg is Bringing its Plant-Based Eggs to the US
World Food Safety Day 2022: Theme, History and Ways to Get Involved
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Driscoll’s, a global producer of fresh berries, is bringing back its popular Rose Berries, along with a new high-flavor strawberry innovation, Tropical Bliss. In this episode of the Xtalks Food Podcast, Sydney talks about Driscoll’s curated collection of strawberries, including Rose Berries, Sweetest Batch and Tropical Bliss. The collection was developed through traditional breeding methods, without genetically modified organisms (GMOs) and each flavor took 20 years to perfect and commercialize. Sydney tries Sweetest Batch raspberries and the team commends Driscoll’s for innovating a sector that has remained stagnant for decades.
Also, in this episode, Sydney introduces the team to Planet FWD, a carbon assessment startup that recently secured an investment of $10 million in a Series A funding round. The startup partners with consumer products companies to measure, reduce and neutralize carbon emissions and already has 25 clients, many of which are well-known food and beverage brands. Since time is of the essence to achieve global emissions goals, companies are scrambling to find better solutions for carbon management. As a result, the past year has been one of growth for Planet FWD. The team was unaware that startups like Planet FWD existed, but believes they will be key in helping the food and beverage industry track and reduce emissions.
Read the full articles here:
Driscoll’s Rose Berries Are Back Just in Time for Summer
Carbon Assessment Startup Planet FWD Raises $10 Million in Funding
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Mars Wrigley announced a voluntary recall of various candy products after consumers reported thin metal strands in the candy itself or loose in the bag. In this episode of the Xtalks Food Podcast, Sydney talks about the latest Mars recall, which included Starburst, Skittles and Life Savers gummies that were manufactured by a third party and distributed across North America. She brings up several other recent recalls and explains why metal contamination is such a prevalent occurrence in the food and beverage industry. The team wonders whether more can be done to prevent metal contamination during manufacturing and whether this recall will impact Mars’ sales.
Also, in this episode, Sydney introduces the team to Kidfresh, a New York-based brand of frozen children’s food featuring hidden veggies. All Kidfresh products are made without artificial colors, flavors or preservatives and are frozen immediately after being cooked to preserve the nutrients and flavors. Founded in 2016 by parents Gilles Deloux and Matt Cohen, the pair sought to create delicious and nutritious versions of classic children’s foods. Now, Kidfresh products are available in over 10,000 grocery stores nationwide and target children aged six to eight. The team applauds the company for appealing to both children and parents and discusses how far children’s food has come in the past few decades.
Read the full articles here:
Mars Recalls Select Skittles, Starbust and Life Saver Gummies over Possible Metal Contamination
Kidfresh: The Better-For-You Kid’s Brand with Hidden Veggies
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Voyage Foods, a California-based startup that has reverse-engineered chocolate, peanut butter and coffee, recently closed a $36 million Series A investment round. In this episode of the Xtalks Food Podcast, Sydney talks about how Voyage Foods found the main molecules that make up chocolate, peanut butter and coffee, and then found those molecules in other food sources and combined them with additional ingredients to make their replacements. She discusses the problematic sourcing and production challenges associated with chocolate and coffee, as well as the millions of Americans that have peanut allergies. The team put forward some potential challenges for consumers in adopting these products, but understand why they are necessary replacements.
Also, in this episode, Sydney introduces the team to Boochcraft, a hard kombucha maker that recently became a Certified Benefit Corporation (B-Corp). This label is awarded to companies that voluntarily meet high social and environmental performance standards. All the fruit scraps used to make Boochcraft are composted, producing over one million pounds of compost annually, and any unused fruit is donated to feed people who are food insecure. Boochcraft has also established a healthy and financially supportive workplace by committing to pay all employees 25 percent above the set minimum wage and offering other benefits. The team applaud the company for its environmental and social standards and discuss the niche hard kombucha market.
Read the full articles here:
Voyage Foods is Taking the Cocoa out of Chocolate, Peanuts out of Peanut Butter and Beans out of Coffee
Boochcraft Becomes First Hard Kombucha Brand to Earn B-Corp Status
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The Paleo Diet LLC, the founding organization behind the corresponding lifestyle movement, has launched a new Paleo certification program. In this episode of the Xtalks Food Podcast, Sydney delves into the details of the new program, which is based on the organization’s principle of encouraging the avoidance of dairy products, genetically modified organisms (GMO’s), grains, highly processed foods and legumes, among other foods. She discusses the global market for Paleo foods, which is projected to reach $12.6 billion by 2027, label literacy and popular criticism of the Paleo diet. The team is critical of the science behind the Paleo diet, but contend that the certification program is positive for those who follow the diet.
Also, in this episode, Sydney introduces the team to Miso Robotics, a California-based startup that’s hoping to save the nearly $300 billion US fast-food industry with its robots. It starts by creating a line of kitchen robots that automate almost all the components of standard fast-food meals. The company’s leading creation, Flippy, can already be found in Caliburger restaurants, as well as White Castle, Jack in the Box and other fast-food chains. Since the introduction of robots could boost fast-food margins by as much as 300 percent, Miso is entering the market at a perfect time. Rather than fearing robots, the team posits that we should embrace automation that improves efficiency and the lives of customers and workers alike.
Read the full articles here:
The Paleo Diet Launches a Paleo Certification Program for Food Packaging
Miso Robotics Wants Fast-Food Employees to Work Alongside Its Robots, Not Replace Them
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California-based startup Air Protein developed an alt meat called Air Meat, which is made using microbes that turn recycled carbon dioxide (CO2) into protein. In this episode of the Xtalks Food Podcast, Sydney talks about how “the meat of tomorrow” was designed to replicate the flavor and texture of real meat products like chicken, pork, steak and seafood. She discusses how far the alt meat sector has come in the last decade and asks the team whether this is the pinnacle of innovation. While Vera posits that the sector has reached its peak, Ayesha thinks it is just getting started and Sydney agrees with both stances.
Also, in this episode, Sydney introduces the team to Jelly Drops, a UK-based brand designed to boost hydration among those who struggle to consume enough water. Made with 95 percent water, a grip-friendly shape and a variety of flavors, Jelly Drops have become popular among people with Alzheimer’s, seniors and others who struggle to stay hydrated. The bite-sized, teardrop-shaped candies are sugar free, low-calorie, gluten-free, vegan and non-laxative. The team brings further attention to the fact that people with memory issues often forget to consume enough water and applauds the brand’s founder for catering to an unmet market.
Read the full articles here:
Air Protein: The Alt Meat Startup Making Plant-Based Protein Out of Thin Air
How Jelly Drops Help Boost Hydration Among People with Dementia and Cognitive Challenges
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New York-based startup BUBLUV, Inc. recently launched its first product: a better-for-you, ready-to-drink bottled bubble tea. In this episode of the Xtalks Food Podcast, Sydney talks about how the brand differs from others bubble teas on the market, namely that it contains fewer calories and sugar than its competitors. She talks about how the growing bubble tea market and the constant demand for better-for-you beverages will help BUBLUV succeed. The team bring attention to relatively unhealthy aspects of traditional bubble tea and commend the brand for creating a healthier alternative.
Also, in this episode, Sydney discusses Gerber’s new line of plant-based baby food called Plant-tastic. The line features a full range of organic plant-based toddler foods, from pouches to snacks to bowls. Created to offer a richer source of plant protein, the products are made with nutrient-dense beans, whole grains and veggies. Despite being a leading name in baby food, Gerber will compete with other brands offering plant-based baby food, including Once Upon a Farm and Earth’s Best. The team wonder whether a plant-based diet is sufficient for a baby’s development and posit that Plant-tastic would be best used supplementally.
Read the full articles here:
BUBLUV: The Ready-to-Drink, Healthier Bubble Tea Alternative
Gerber Launches Its First Line of Plant-Based Baby Food
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Typical vending machines dispense chips, sodas and other snacks, but one startup decided that burgers deserve vending machines of their own. In this episode of the Xtalks Food Podcast, Sydney talks about RoboBurger, a Newark, New Jersey-based company that claims to have created America’s first burger vending machine. For $6.99, the machine grills a hamburger patty, toasts the bun, dispenses selected condiments including ketchup and mustard and assembles the burger in about six minutes. The team discuss whether they would try a burger from a vending machine and talk about its usefulness on college campuses, where fast-food restaurants often close before students are finished studying.
Also, in this episode, Sydney discusses how non-fungible token (NFT) adoption is picking up steam across the food and beverage industry, specifically among fast-food chains. She talks about Starbucks’ interest in releasing an NFT before the end of the year and how both McDonald’s and Burger King used NFTs for promotional purposes and contests. However, those are just a few of many well-known brand names that have delved into the NFT industry. The team posits that fast-food chains are using NFTs for branding and customer loyalty rather than to make a profit and wonder whether they will just be a passing fad.
Read the full articles here:
RoboBurger: America’s First Burger Vending Machine
These Fast-Food Companies are Serving Up Food NFTs
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Just in time for Spring, Hershey released a new Kit Kat flavor inspired by a classic baked good. In this episode of the Xtalks Food Podcast, Sydney talks about the new Blueberry Muffin Kit Kat, which features the classic Kit Kat wafers at the center of a blueberry muffin-flavored exterior with graham cookie pieces folded in. She discusses other limited-edition Kit Kat flavors and explains why the chocolate bar is so popular in Japan. The team say they are curious to try the new flavor and wonder why both Hershey and Nestlé can produce different varieties of Kit Kat bars in North America and Asia, respectively.
Also, in this episode, Sydney discusses the recent voluntary recall of select Kinder chocolates. The multi-country recall started with a case of Salmonella identified in the UK in January. Now, the European Food Safety Agency and European Centre for Disease Prevention and Control say that as of last week, at least 142 cases of Salmonella have been reported, mainly in children, across nine countries. The team wonder why food safety regulations are not being properly upheld and whether consumers should be held responsible for protecting each other against foodborne illnesses.
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Kit Kat Flavors Expand with Limited-Edition Blueberry Muffin
Ferrero Recalls Select Kinder Chocolates Before Easter
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While the plant-based food industry has experienced rapid growth in recent years, how much have sales in the sector grown since 2018? In this episode of the Xtalks Food Podcast, Sydney talks about the massive growth of plant-based food sales in the US, which hit $7.4 billion in 2021, growing by a whopping 54 percent since 2018. This data was released in a report from the Good Food Institute (GFI), which also pointed out that dollar sales of products in categories including plant-based milk, meat and eggs, outpaced sales of the animal products they aim to replace. The team discusses the wider market for plant-based food beyond vegans and vegetarians and wonders whether this exponential growth of the industry will continue in the coming years.
Also, in this episode, Sydney discusses the semantics of the term “voluntary recall” when it comes to food safety recalls. Hormel Foods, for example, recently issued a voluntary recall of over 9,000 cases of Skippy peanut butter over concerns that a limited number could contain stainless steel fragments. So, was it Hormel’s choice to issue the recall or was it mandatory, despite being a “voluntary” food recall? Sydney explains that even though the term “voluntary” is used throughout the industry, this Class 1 recall, and others like it, are not optional nor are they unnecessary. A recall is only mandatory from the FDA if the business refuses to issue one on its own. The team agrees the term “business-initiated” recall is more appropriate and discusses the use of the term “voluntary recall” in other industries.
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Here’s How Much Plant-Based Food Sales Have Grown Since 2018
Are Voluntary Food Recalls Truly Voluntary?
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Though it’s easy to pass off TikTok as just another video sharing platform, it’s clear that there’s more to the story when it comes to the food industry. In this episode of the Xtalks Food Podcast, Sydney talks about TikTok’s influence on the food industry, from viral recipe videos to restaurant hacks. She explains how food and beverage brands can partner with content creators and engage in conversations on the app to maintain a social media presence. The team wonders whether branded content could get lost among the hundreds of billions of views on food videos, but posits that food and beverage companies should invest in a savvy social media team.
Also, in this episode, Sydney discusses the newest product from a joint venture between Beyond Meat and PepsiCo: a plant-based jerky. The venture, called the Planet Partnership, aims “to develop, produce and market innovative snack and beverage products made from plant-based protein.” Like meat-based jerky, Beyond Meat said its plant-based jerky is marinated and slow roasted. The difference, however, is the ingredients, with peas and mung beans at the top of the ingredient list. The team commends the strategic partnership between the two food and beverage giants but wonders how Beyond Meat Jerky will fare among other jerky alternatives.
Read the full articles here:
Are TikTok Food Trends Changing the Landscape of the Food Industry?
Beyond Meat and PepsiCo Launch Plant-Based Jerky
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After 17 years as a plant-based brand, Coconut Bliss has added a dairy-based ice cream to its product lineup. In this episode of the Xtalks Food Podcast, Sydney talks about Coconut Bliss’ decision to rebrand as Cosmic Bliss and introduce sustainable dairy with its organic, grass-fed, clean-label dairy ice cream line. After realizing that 97 percent of ice cream sold in the US is dairy-based, Cosmic Bliss wanted to reach that sector of consumers. At a time when most brands are creating plant-based versions of their existing product lines, Cosmic Bliss decided to go the opposite route by offering a dairy line that claims to be better than all others. The team discusses whether the backlash from former customers is justified and wonders whether the move was more about profits than progress.
Also, in this episode, Sydney discusses A&W Canada’s move to pilot the Zero Cup, a fully recyclable and compostable coffee cup designed by UK-based company Butterfly Cup. The environmentally-friendly cup is made entirely of paper and requires no lid, straw or plastic liner. A&W Canada claims to be the first quick service restaurant (QSR) in North America to pilot the Butterfly Cup. Sydney also points out that out of the roughly 14 billion cups of coffee enjoyed by Canadians each year, an estimated five billion are consumed in single-use cups that end up in landfills. The team wonders why a fast-food chain that specializes in burgers is the first QSR to trial the cup and are critical of coffee giants like Starbucks and Tim Hortons for stalling on plans to implement recyclable and/or compostable cups.
Read the full articles here:
Plant-Based Ice Cream Brand Coconut Bliss Adds Dairy to Product Lineup
The Butterfly Cup: Fully Compostable Coffee Cups Coming to A&W Canada
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Meati Foods and The Better Meat Co., two fungi-based alt meat companies, are suing each other over intellectual property (IP). In this episode of the Xtalks Food Podcast, Sydney highlights two separate sets of alt meat companies that are embroiled in legal battles over a proprietary technology and the use of an ingredient, respectively. Meati has accused Better Meat of stealing its mycelium harvesting tech, while Better Meat has accused Meati of damaging its reputation and fundraising efforts. Meanwhile, another ongoing lawsuit is underway between Impossible Foods and Motif Foodworks over alleged copying of alt protein food technology. The team wonders whether more alt meat and dairy companies will face similar legal battles in the future since every company aims to be the first to introduce new technologies and products to market.
Also, in this episode, Sydney discusses some food companies that have cut ties with Russia following the country’s invasion of Ukraine. Among them include food giants like General Mills, Nestlé and Cargill, while a small number of companies are still doing business in Russia, including Restaurant Brands International (RBI), the owner of Burger King. RBI said its 800 Burger King locations in the country remain open because they are stand-alone franchise operations that are independently owned. The team wonders whether this is a good enough reason for its restaurants to stay open, but posits that sanctions come with negative outcomes for the common people.
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These Alt Meat Companies are Suing Each Other Over Intellectual Property
These Food Companies are Cutting Ties with Russia Amid War with Ukraine
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Each year, International Women’s Day falls on March 8 to celebrate the social, cultural, economic and political success of women. In this episode of the Xtalks Food Podcast, Sydney highlights six women-owned-and-operated food brands. From gluten-free beer and allergen-free beef jerky, to sustainably packaged healthy snacks and a better-for-you breakfast cereal, women-owned food brands have managed to fill a niche in the food industry to bring all sorts of unique, high-quality food products into consumers’ homes. The team notices a trend among the brands: they were all created out of necessity to fulfill a demand. They commend the women who took matters into their own hands and overcame the challenges of being a woman in the food and beverage industry.
Also, in this episode, Sydney introduces the team to Ziscuit, an online grocery search engine that allows food insecure customers and those that reside in food deserts to find the best-priced food items located near them. Founded by Mark Peterson, an Alabama native who watched his mother struggle to afford weekly groceries, he launched Ziscuit in December 2019 to alleviate the stress of finding cheaper groceries. Just like Kayak.com did for flights and hotels, Ziscuit uses bots that systemically browse the Internet to pull price data from supermarket websites. The team is surprised to find out Ziscuit is the first of its kind and they are hopeful it can expand across the US and beyond to help food insecure households find fresh, nutritious foods.
Read the full articles here:
Six Women-Owned Food Brands to Support Beyond International Women’s Day 2022
Ziscuit: The Grocery Search Engine That Helps Consumers Find Cheaper Groceries
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Food allergies are becoming more and more common, but that doesn’t mean those with allergies can’t enjoy a sweet treat. In this episode of the Xtalks Food Podcast, Sydney talks about Partake Foods, an allergen-friendly, better-for-you snack brand that offers cookies, baking mixes and other products in which everyone can partake. However, the brand sells more than just sweet treats. Partake’s founder, Denise Woodard, launched The Black Futures in Food and Beverage fellowship program, which gives students enrolled at Historically Black Colleges and Universities (HBCUs) interested in exploring a career in the food and beverage industry opportunities to learn from the best. The team praises the brand for going above and beyond in both its product offerings and support for Black students.
Also, in this episode, Sydney introduces the team to Imagindairy, a Tel Aviv-based food tech company that developed a proprietary technology to produce dairy proteins without the cow by leveraging natural precision fermentation. Using this approach allows the company to replicate real milk proteins — including, casein and whey, two of the key compounds responsible for the taste, texture and other properties of cow’s milk and its derivatives. Not only does this process exclude cows, but it also cuts down on the negative environmental impact associated with dairy cattle production, such as greenhouse gas emissions. The team is eager to try this new type of milk and wonders whether it will be the best milk alternative — in flavor, texture and appearance — when it finally hits the market.
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Partake Foods Goes Beyond Allergen-Friendly Treats to Create Opportunities for People of Color
Imagindairy is on a Mission to Make Cow-Free Milk the New Norm
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What are ghost kitchens and what does the future hold for them in a post-COVID world? In this episode of the Xtalks Food Podcast, the team welcomes their very first guest, Michael Liu, executive vice president of ghost kitchen operator JustKitchen. Previously head of commercial operations at app-to-door dining company Deliveroo, Lui managed a portfolio of thousands of restaurants and took that knowledge to Justkitchen. As a leading voice in the new dining economy, Lui provided unique insight into the growing relevance of ghost kitchens, the growth of app-to-door dining and the emergence of the data driven food economy.
With US expansion on the horizon for Taiwan-based Justkitchen, the team wonders how operations would differ at an American ghost kitchen and whether consumers would be receptive to them. With ghost kitchens already popping up in big cities and celebrities launching their own food and beverage brands, they have already gained popularity. The team also discuss the impact of COVID-19 and how it boosted food deliveries from ghost kitchen operators like Justkitchen. But, will the momentum last in five to ten years?
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Food and beverage brands start building buzz for their Super Bowl ads weeks in advance, and this year was no exception. In this episode of the Xtalks Food Podcast, Sydney talks about some of the food and beverage ads that premiered during Super Bowl LVI. Many fans watch the game solely for the commercials, and the use of celebrity cameos was prevalent in almost all the big game ads. Sydney describes the ads from Bud Light, Lay’s, Michelob ULTRA, Hellmann’s, Budweiser, Frito-Lay and Uber Eats. The team wonders whether the ads are truly meant to sell a product or service, or whether they are more of a cultural phenomenon for brands to participate in.
Also, in this episode, Sydney talks about some of the Valentine’s Day food offers from restaurants and food companies. The list included a shareable heart-shaped pizza from California Pizza Kitchen, lobster tail bouquet-making kits from the Maine Lobster Marketing Collaborative and a fondue dinner from Melting Pot. The team proclaims that Valentine’s Day is a good marketing opportunity for food and beverage brands, but that there’s little room for innovation on the day of love.
Read the full articles here:
Here are Some Food and Beverage Ads to Look Out for During Super Bowl LVI
Valentine’s Day Food Offers from Popeyes, Cinnabon and More
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How do cryptocurrency and the Metaverse fit into the food industry? In this episode of the Xtalks Food Podcast, Sydney talks about the impact these digital realms have already had on the food industry and the potential heights they can reach. With a slew of cryptocurrencies named after foods and several food and beverage brands allowing customers to pay with crypto, other technologies like blockchain are allowing brands to push for transparency and safety. Meanwhile, the Metaverse has the potential to restore the balance between restaurants and customers. The team are intrigued by crypto’s journey in the food industry and wonders whether people will embrace the Metaverse when it comes to purchasing food.
Also, in this episode, Sydney introduces the team to Feastables, a better-for-you chocolate brand created by YouTuber MrBeast. Known for his philanthropic work and elaborate YouTube videos, MrBeast decided to kick off the launch of Feastables with a Willy Wonka-style giveaway with $1 million in prizes and a chance to win MrBeast’s Chocolate Factory. This marketing strategy gives Feastables a certain level of authenticity that other food and beverage brands lack. The team wonders why other brands haven’t embraced this style of marketing and praise the digital creator for his ingenuity and imagination.
Read the full articles here:
How Cryptocurrency and the Metaverse Can Help the Food Industry
Feastables: The Newest Better-For-You Snack from this Popular YouTuber
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How did a direct-to-consumer (DTC) plant-based baby food brand close a record-breaking round of funding? In this episode of the Xtalks Food Podcast, Sydney talks about Mamamade, a UK-based baby food brand with a special focus on infant and toddler nutrition, as well as supporting parents. It has garnered a community of 40,000 parents and offers one-to-one coaching, online resources, stage guides and support for parents in addition to its wide range of plant-based baby food. The team appreciates the community-based business model, but wonders how important it is for some parents to choose a plant-based diet for their children.
Also, in this episode, Sydney introduces the team to Black Sheep Foods, a plant-based food tech company focused on heritage breed meats and wild game, namely lamb. By using analytical chemistry to identify key flavor compounds found in animal-based meat, the startup structures the compounds around plant-based proteins composed mainly of pea protein. Black Sheep Foods introduced its lamb to the market through a partnership with Greek restaurant chain Souvla, and has since expanded into other restaurants and foodservices. The team talks about their eagerness to try a lesser-known type of plant-based meat and discusses lamb’s prevalence, or lack thereof, in the US restaurant market.
Read the full articles here:
Mamamade: How a Plant-Based Baby Food Business Blossomed
Plant-Based Lamb Producer Black Sheep Foods Raises $5.25 Million
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Prior to the COVID-19 pandemic, food trade shows helped small and large businesses alike attract new buyers and customers. In this episode of the Xtalks Food Podcast, Sydney talks about how food trade shows pivoted online during the ongoing pandemic and found success thanks to e-commerce. Since going digital, many food and beverage buyers have found it more convenient and saved money by attending online food trade shows. The team discusses whether the benefits of online trade shows outweigh the disadvantages and suggests that many people are still eager to get back to in-person industry events.
Also, in this episode, Sydney introduces the team to vegan casein from plant-based ingredients manufacturer Fooditive Group. Casein is a naturally occurring protein found in milk that gives it its white color, flavor and creamy texture, and it is also responsible for giving cheese its meltable quality. Now, Fooditive created a vegan version of the protein that can be used for a variety of applications from milk to creams, yogurt and cheeses. The team wonders whether the casein can truly be considered vegan, but is excited to see the heights this innovative ingredient will reach in the coming the years.
Read the full articles here:
How Online Food Trade Shows and E-Commerce Boosted the Food and Beverage Industry
Is Vegan Casein the Next Big Plant-Based Innovation?
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A group of scientists recently unveiled a new type of food packaging that has the potential to prevent food and packaging waste. In this episode of the Xtalks Food Podcast, Sydney talks about a new biodegradable, antibacterial food packaging made from a type of corn protein called zein, starch and other naturally-derived biopolymers. It also releases natural antimicrobial compounds that can kill common fungi such as E. Coli or Listeria. The team applauds the scientists for this innovative new food packaging and discusses how, if widely adopted, it could prevent consumers from improperly recycling food packaging while lengthening the freshness of foods.
Also, in this episode, Sydney introduces the team to the world’s first whole-cut plant-based salmon filet from Israeli startup Plantish. The company claims that the analogue delivers the same taste, texture and nutritional profile as real salmon without harming any fish. It was also designed to mimic its fish counterpart in every way, including a flakey texture, fibrous structure and buttery mouthfeel. The team discusses whether they would try Plantish salmon and whether it has the potential to compete in the $50 billion salmon industry.
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Scientists Unveil Biodegradable, Antibacterial Food Packaging
Israeli Startup Plantish Debuts Whole-Cut Plant-Based Salmon Filets
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Veganuary, which combines the words “vegan” and “January,” is an annual challenge that encourages people to go vegan for the month. In this episode of the Xtalks Food Podcast, Sydney talks about how the Veganuary movement got started in 2014 and how far it has come since then. She also discusses what some major food and beverage brands are doing for Veganuary 2022. The team discusses whether they would participate in the challenge and how difficult it could be depending on one’s access to vegan food.
Also, in this episode, Sydney introduces the team to a new better-for-you pasta called LEANguini. Introduced by fast-casual pasta chain Noodles & Company, LEANguini has far fewer carbs and far more protein than traditional wheat noodles, all while maintaining the same taste and appearance as traditional linguine. Noodles & Company created three signature dishes with the new pasta, and it can be substituted in any made-to-order dish. The team expresses their desire to try the better-for-you pasta, but wonders whether the $8 to $10 surcharge would discourage others from doing so.
Read the full articles here:
Veganuary 2022: History and Significance of the Vegan Movement
Noodles & Company Debuts Low-Carb, High Protein Linguini
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As 2021 came to an end, many of the lessons learned and habits formed will continue to shape the food and beverage industry in the coming year. In the first episode of the Xtalks Food podcast in 2022, Sydney discusses the top three food and beverage trends to look out for this year. She spoke to a variety of food and beverage experts, including Nil Zacharias, CEO of Plantega and author of Eat for the Planet; Lara Ramdin, Chief Innovation Officer at Dole; and Carla King, senior marketing manager at Mary’s Gone Crackers, Inc., to hear their insights, expectations and predictions
The predictions include getting back to the basics in the plant-based industry, upholding sustainability practices in all areas of the industry and managing continuous supply chain issues and inflation. The team gives their insights on these predictions, positing that they are all interconnected and largely driven by the COVID-19 pandemic. The team also looks forward to all the exciting food and beverage innovation to come in 2022.
Read the full articles here:
3 Food and Beverage Industry Predictions for 2022
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An Israeli food tech startup called B.T. Sweet recently unveiled a plant-based, one-to-one drop-in sugar substitute called Cambya. In this episode of the Xtalks Food Podcast, Sydney talks about Cambya’s potential to replace traditional sugar in a multitude of baking applications as well as its advantaged over other sugar substitutes. She discusses the sugar substitute market and the growing need for consumers to cut down on sugar intake. The team wonders about the science behind Cambya and whether sugar substitutes are healthier than traditional sugar.
Also, in this episode, Mira talks about Tcho, one of the first chocolate companies to fully transition to plant-based ingredients. The California-based brand will introduce a new line of six chocolate bars and remove all products from its lineup that contain dairy by 2023. The company will also be adapting its packaging to be as environmentally friendly as possible. The team praises Tcho for the bold decision and wonders about its target audience and whether parents would place their children on a plant-based diet.
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Cambya Sugar Substitute Lets People Have Their Cake and Eat it Too
Tcho, One of The First Chocolate Companies to go Fully Plant-Based
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Would you take an extra step to browse through an app to save money on groceries and help cut down on food waste? In this episode of the Xtalks Food Podcast, Sydney talks about Flashfood, an app that allows users to shop for soon-to-expire groceries at a discount and divert food waste from landfills. The startup has partnered with around 1,200 grocery stores across the US and Canada and has plans to expand next year. The team discusses why they value convenience over cost-saving, but applaud the app for helping put a dent in the growing food waste problem.
Also, in this episode, Mira talks about Mooless, the first animal-free whey protein powder. It offers the same taste, texture and nutritional benefits of whey protein, just without the animal components. Mooless targets consumers who want a protein powder that elevates their wellness journey while meeting their environmental and health principles. The team discusses the growth of the animal-free food industry in the last few years and commends the company for fitting into a variety of markets, including the plant-based and whey protein categories.
Read the full articles here:
Flashfood App Helps Users Save on Groceries and Keep Food Out of Landfills
Mooless: The Newest Animal-Free Whey Protein Competing in the Market
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A new study from Stanford University suggests one greenhouse gas can be captured and transformed into feed for farmed fish. In this episode of the Xtalks Food Podcast, Sydney talks about a recent study that unveils a cost-effective method of producing fishmeal from methane, a greenhouse gas emitted and flared from industrial sources across the US. The team wonders whether this sustainable solution can be used to produce other animal feeds and how farmed fish produced with this method will be marketed to consumers.
Also, in this episode, Mira talks about Nowadays, a plant-based chicken nugget maker that found a way to reduce the number of ingredients and produce a healthier chicken nugget alternative. The GMO- and soy-free nuggets do not need to use any binders, thickeners or artificial ingredients and contain only seven, easy-to-pronounce ingredients. The team commends Nowadays for creating a healthier plant-based product than many of its alternatives and wonders whether the product will come down in price over time.
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New Stanford Study Finds a Food Solution to a Climate Problem
Nowadays Brings Healthy Chicken Nuggets to The Plant-Based Category
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Each year, TIME Magazine releases a list of its Best 100 Inventions, and this year, several food companies made the list. In this episode of the Xtalks Food Podcast, Sydney talks about three food companies that TIME deemed innovations in their sectors. The list includes a new pasta shape called Cascatelli, a packet that absorbs moisture and keeps delivered foods from getting soggy called SAVRPak and a plant-based fish startup called Kuleana. The team wonders how a low-tech invention like a new pasta shape made the list and shares their thoughts on the future of food innovation.
Also, in this episode, Mira talks about Starbucks’ new concept store in New York City that makes use of Amazon Go’s ‘Just Walk Out’ technology. Besides the easy check-out experience and reduced wait times, the coffee shop will offer modernized lounge seating, including individual workspaces, expanded tables, power outlets and USB ports. The team asks how the new concept store differs from other Starbucks locations with mobile ordering and wonders how Amazon’s Just Walk Out technology works.
Read the full articles here:
Here are the Food Companies that Made TIME’s Best 100 Inventions of 2021 List
New Starbucks Concept Store Uses Amazon Go’s ‘Just Walk Out’ Technology
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Did you know that major food companies are using marketing tactics to obtain valuable consumer data? In this episode of the Xtalks Food Podcast, Sydney explains how major food and beverage brands, including Mondelez, PepsiCo and McDonald’s, are obtaining first-party data from consumers through personalized offerings or limited-edition products available online. The team discuss whether consumers have become desensitized to giving away personal information and whether it is ethical for big food and beverage brands to use marketing tactics to obtain it, since they are relatively new to the e-commerce and DTC space.
Also, in this episode, Mira talks about Mariah Carey McDonald’s collaboration that gives customers a different menu item for free each day from the Mariah Menu. The deal will be available in US McDonald’s restaurants between December 13th and 24th, the 12 days before Christmas. She also discusses Justin Beiber’s upcoming collaboration with Tim Hortons, and several other celebrity fast-food partnerships. The team wonder whether celebrities have a genuine connection to the brands they partner with, and why celebrity power is so strong in the fast-food world.
Read the full articles here:
These Big Food Brands Are Using Marketing Tactics to Gain First-Party Data
All Mariah Wants for Christmas is for Fans to Try the Mariah Menu at McDonald’s
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Are food delivery robots just a trend, or do they have the potential to replace humans in the future? In this episode of the Xtalks Food Podcast, Sydney discusses the slow and steady rise of food delivery robots, and how the COVID-19 pandemic exacerbated the demand for contactless delivery. She talks about their features, limitations and some of the companies that have ventured into the space. The team share their thoughts about whether they will replace humans and posit that the four-to-six wheeled robots are not just a passing trend.
Also, in this episode, Mira talks about a new line of vegan sashimi from the online retailer, distributor and wholesaler, GTFO It’s Vegan. Available on the company’s website, the new line includes tuna, salmon, sailfish and calamari — just without the fish. While it is not the first vegan sashimi, the company says it has the most extensive line of offerings in the US market. The team wonder who the vegan sashimi’s target audience is and whether they would try it.
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How COVID-19 Gave Rise to Food Delivery Robots
GTFO It’s Vegan Introduces the Most Extensive Line of Vegan Sashimi
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Will a low-carb, high-protein bagel find success among its unhealthier counterparts? In this episode of the Xtalks Food Podcast, Sydney introduces the team to the Better Bagel, the first product from California-based startup Better Brands. Its founder, Aimee Yang, believes daily bagel eaters shouldn’t have to sacrifice taste and nutrition, so she created the Better Bagel, which is low in carbs and sugar and high in protein. The team discuss how the keto trend tends to replace bread products with entirely different food groups, but praises Better Brands for improving upon the traditionally high-carb breakfast bagel.
Also, in this episode, Mira talks the newest innovation in the coffee space from coffee-tech startup Cometeer. The company creates frozen coffee pods akin to pucks that are packaged in a fully recyclable capsule. When placed in a hot cup of water, it can be stirred in to create nearly any coffee beverage. Unlike many coffee brands, Cometeer’s frozen coffee pucks are sustainably made and packaged. The team discuss whether they would try the frozen coffee and where Cometeer will fit into the $35 million global specialty coffee market.
Read the full articles here:
Better Bagel: The Low-Carb, High-Protein Bagel That’s “Changing the Grain”
Is Cometeer’s New Frozen Coffee the Latest in Coffee Innovation?
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Will camel milk ever become a popular alternative to cow’s milk? In this episode of the Xtalks Food Podcast, Sydney talks about three dairy innovations that prove the animal-based dairy sector still has room for growth and improvement. The innovations range from protein-enriched cheese to alternative animal sources for milk, such as camels. The team prominently discuss whether camel milk will find success in North America, and Mira points out that it has been a staple in the Middle East for thousands of years.
Also, in this episode, Mira talks about a leader in the plant-based space, SimplyProtein. She shares clips from her interview with Michael Lines, the president and CEO of SimplyProtein, in which he discusses how to stay successful in the crowded plant-based space after over 17 years in business and three tracks to reinvent the company. The team discuss SimplyProtein’s distinct ability to market its plant-based protein bars to children and the importance of adaptability and reformulation in the crowded market.
Read the full articles here:
These Dairy Innovations Meet Personal and Planetary Health Targets
How Has SimplyProtein Taken an Old Plant-Based Formula and Made it Relevant Today?
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Will pecan milk find success in the abundantly crowded alternative dairy market? In this episode of the Xtalks Food Podcast, Sydney talks why pecans are an optimal nut for plant-based milk since they are zero waste and don’t require straining. She introduces the team to a few pecan milk companies, including THIS PKN, Pecan Milk Co-op and MALK Organics, and discusses each of their unique selling points. The team wonders whether the taste would be too strong and whether pecan milk will experience a breakthrough akin to oat milk.
Also, in this episode, Mira talks about Cadbury’s latest innovation: a vegan version of its iconic Dairy Milk Chocolate Bar. Rather than using cow’s milk to create the creaminess of the product, the vegan chocolate is made with almond paste as a vegan substitute. Mira wonders whether vegan versions of famous confectionary products are marketed toward vegans, or whether brands are also thinking of flexitarians and non-vegans. The team wonders how closely the vegan Cadbury Dairy Milk bar resembles the original and whether Cadbury will introduce other vegan versions of its products.
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Will Pecan Milk Find Success in the Crowded Plant-Based Dairy Space?
Cadbury Recreates its Famous Dairy Milk Chocolate Bar and Makes It Vegan
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Is there an easy, mess-free way for consumers to compost in their own homes? In this episode of the Xtalks Food Podcast, Sydney talks about smart food waste composters, new devices that can transform food waste into compost in a matter of days. Whereas traditional composting can take up to months to break down food waste, require worms, emit odors and require labor, smart food waste composters take the guesswork out of composting and can help cut down on food waste. The team discuss their eagerness to try out these appliances and wonder whether they will come down in price as interest rises.
Also, in this episode, Mira introduces the team to SquarEat, a meal delivery company that shapes ordinary foods into 50 g squares in a flavorful, affordable and ready-to-eat way. Hear clips from Mira’s interview with Maria Laura Vacaflores, the CMO of SquarEat, where she addresses consumer skepticism and dispels some myths about the company. The team wonders whether SquarEat fulfills a need that other meal delivery companies don’t, but admit their interest and would be willing to try a meal square.
Read the full articles here:
New Smart Food Waste Composters Allow for Easy, At-Home Composting
SquarEat Gives New Meaning to Concept of Eating Three Square Meals a Day
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How has 7shifts, an employee scheduling and management software, revolutionized the restaurant industry? In this episode of the Xtalks Food Podcast, Sydney introduces the team to 7shifts, a program capable of scheduling foodservice employees, enabling managers to focus on their businesses. Hear clips from Sydney’s interview with Jordan Boesch, the founder and CEO of 7shifts, where he shares insights from working with the best of the best in the restaurant industry.
Also, in this episode, Sydney discusses how QR codes have helped the restaurant industry recover from the COVID-19 pandemic. Though QR codes have been around since the 1990’s, they only recently gained widespread popularity to safety advertise menus, allow consumers to pay and enable consumer engagement. The team talks about their experiences with QR codes in restaurants and whether they think traditional printed menus will become a thing of the past.
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7shifts: How an Employee Scheduling and Management Software Revolutionized the Restaurant Industry
How QR Codes are Making a Comeback in the Foodservice Industry
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Why throw away “wonky” fruits and vegetables if they could be put to better use? In this episode of the Xtalks Food Podcast, Sydney introduces Ayesha to Dash Water, a UK-based sparkling water brand that uses upcycled produce. As one of the only sparkling water brands that uses “wonky” produce, Dash Water has made a name for itself and is planning to expand into international markets. The two discuss the importance of not wasting produce due to superficial imperfections and whether they would try Dash Water.
Also, in this episode, Sydney discusses the growing importance of food industry cybersecurity. She touches on a few recent cybersecurity attacks and explains why the food industry is particularly vulnerable. She also talks about some ways food organizations can protect themselves before, during and after an attack. Sydney and Ayesha conclude that food industry cyberattacks don’t just impact food companies, but the entire supply chain, so it is wise for companies to invest in cybersecurity sooner rather than later.
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Why Dash Water Uses “Wonky Fruit In Its Sparkling Water
The Growing Importance of Food Industry Cybersecurity
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Why have food mashups garnered so much attention in 2021? In this episode of the Xtalks Food Podcast, Sydney explains why food mashups, ordinary foods that are combined to create unusual pairings, found success throughout the pandemic and gives some notable examples. The team discusses the role of marketing and exclusivity in advertising food mashups, and whether they would try some of the unconventional pairings.
Also, in this episode, Mira introduces the team to Teatis carb-blocking teas. The superfood powders are made for diabetic consumers as they are designed to help manage blood sugar levels. Despite the backing from medical professionals, the team questions the validity of the company’s claims and asserts it would be best used as a supplement rather than a replacement for medication.
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How Unconventional Food Mashups Found Success in 2021
Teatis Carb-Blocking Teas Aim to Help Diabetics Avoid Blood Sugar Spikes
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Can a new method of freezing food drastically cut down on energy and emissions? In this episode of the Xtalks Food Podcast, Sydney talks about isochoric freezing, in which foods are stored in a firm, sealed container made of hard metal or plastic, filled with a liquid like water and placed in a freezer. The team discusses why this method is a more sustainable options and reflects on the environmental impact of traditional freezing.
Also, in this episode, Mira discusses Hershey’s new Oat Made Chocolate bars that are being tested in select markets. The company’s newest oat milk-based innovation offers consumers a better-for-you option with ingredients like extra-creamy almond, sea salt and classic dark chocolate. The team discusses the competition among plant-based chocolate makers and whether the name “Oat Made” will stick with consumers.
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How Isochoric Freezing Could Drastically Reduce Carbon Emissions
Here’s Why Hershey’s is Testing an Oat-Based Chocolate Bar
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Can a prebiotic, better-for-you beverage replace traditional soda? In this episode of the Xtalks Food Podcast, Sydney introduces the team to Poppi, a prebiotic soda brand that recently received millions in funding from several celebrity investors. The team discusses the role celebrities and social media play when advertising beverages and wonders whether Poppi, which contains apple cider vinegar, could actually help people with stomach issues.
Also, in this episode, Mira talks about lab-made coffee, in which synthetic biology is used to recreate the molecular structure of coffee to reduce and eliminate the use of coffee beans. She introduces the team to several startups in the space, including Compound Foods and Atomo, and they discuss how lab-made coffee compares to lab-made meat, fish and dairy, noting that consumers would likely be more receptive to the former.
Read the full articles here:
Poppi: The Prebiotic Soda Taking the World by Storm
Will Lab-Made Coffee be the New Normal?
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Are WunderEggs the world’s first plant-based hard-boiled eggs? In this episode of the Xtalks Food Podcast, Sydney introduces the team to Crafty Counter, an Austin, Texas-based startup that created WunderEggs, a plant-based dupe that looks, cooks and tastes like a chicken egg. The team compares the analogue to the real thing in terms of price and nutrition and discusses the potential of the plant-based egg market.
Also, in this episode, Mira talks about animal-free dairy products, which don’t refer to plant-based or vegan alternatives. She introduces the team Renegade Creamery, Perfect Day and Brave Robot, three companies that have developed dairy products that contain the same proteins as animal milk without raising livestock and collecting their milk. The team discusses whether these products should be considered vegan and who these brands might compete with in the market.
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WunderEggs: The World’s First Plant-Based Hard-Boiled Eggs
Are Animal-Free Dairy Products Considered Vegan?
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How has the COVID-19 pandemic changed the way brands and retailers hand out food samples? In this episode of the Xtalks Food Podcast, Sydney discusses how food sampling has changed in retail settings and at home, with many companies shifting to e-commerce or online grocery orders as a means to send out samples. The team discusses whether in-store samples will return to their pre-pandemic state and why sample booths are crucial for small and emerging businesses.
Also, in this episode, Mira introduces the team to Apeel Sciences, a food-safe coating company that raised $250 million in a Series E funding round. Apeel uses materials that exist in peels, seeds and pulp, allowing produce to last longer in order to reduce food waste. The team compares Apeel’s plant-based coating to other produce coatings and discuss whether Apeel produce would come at a higher cost to consumers.
Read the full articles here:
How COVID-19 Changed Food Sampling in Retail and At Home
Apeel’s Coating Keeps Produce Fresh for Twice as Long, and Investors Are Taking Notice
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Are delivery kitchens the future money makers for the foodservice industry? In this episode of the Xtalks Food Podcast, Mira discusses Wendy's new partnership with REEF to introduce 700 new delivery kitchens in the US, Canada and the UK. Hear more from the editorial team as they discuss the opportunities that delivery kitchens can provide restaurants and customers.
Also, in this episode, Mira discusses how Red Sea Farms, a Saudi Arabian AgTech startup, will help farmers maintain and grow crops using saltwater rather than freshwater in areas where the landscape mainly consists of sand and sea. The team debates whether this new sustainable way of farming will be more prevalent than freshwater agriculture in some areas because it reduces the food sector's carbon footprint and water usage.
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Does Your Wendy's Burger Need to Be Made in a Wendy's? The Fast-Food Chain Doesn't Think So
Will Saltwater Agriculture Technology Be the Future of Sustainable Farming?
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Are short and sweet ingredient lists the latest health trend in snack foods? In this episode of the Xtalks Food Podcast, Sydney introduces the team to That’s It Nutrition, the maker of snacks with six ingredients or fewer. Hear more from Sydney’s interview with the company’s founder and CEO, Dr. Lior Lewensztain, where they discuss the brand’s philosophy, products and trend-setting abilities in the health foods space.
Also in this episode, Sydney discusses PepsiCo’s latest sale of its juice business, including Tropicana and Naked juice brands, for $3.3 billion. PepsiCo said it would use the proceeds to focus on healthier snack and beverage offerings. The team wonders whether the sale had more to do with declining sales than it did the “unhealthy” nature of juice, and discusses PepsiCo’s seemingly hypocritical decision to sell its juice brands to focus on its core portfolio of sodas.
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That’s It Nutrition: Why Short and Sweet is the Key to Successful Ingredient Lists
PepsiCo to Sell Tropicana and Other Juice Brands for $3.3 Billion
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How is a global food player dealing with rising commodity costs? In this episode of the Xtalks Food Podcast, Sydney discusses how Unilever maintained positive growth in its second-quarter results despite rising costs. The team discusses whether they would be willing to pay more for the same amount of product in the grocery store and whether food companies should be required to inform consumers of higher retail prices.
Also in this episode, Sydney talks about Lay’s Flavor Swap, a new line of limited-edition chips with familiar flavors. The line features Lay’s Doritos Cool Ranch, Lay’s Wavy Funyuns Onion and Lay’s Cheetos Cheese, all of which resemble Lay’s classic potato chips, but taste like Doritos, Funyuns and Cheetos, respectively. The team wonders whether these chips are innovative since Frito Lay owns all brands involved.
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How Unilever is Coping with Rising Commodity Costs
Lay’s Flavor Swap: New Potato Chip Flavors Aren’t New Flavors At All
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Is cell-based fish the next big food innovation? In this episode of the Xtalks Food Podcast, Sydney discusses the technology behind cell-based fish, in which muscle cells from a fish are extracted and propagated in ideal conditions inside a bioreactor. The team discusses its potential to disrupt the fishing industry and wonders whether there is a large enough consumer market for alt-fish products.
Also in this episode, Mira talks about Strength Genesis, an Australian macadamia nut oil brand hoping to disrupt the olive oil market. Referred to as “liquid gold,” macadamia nut oil has a similar nutritional profile to that of olive oil, but boasts a higher smoke point, meaning it can be used for cooking at higher temperatures. The team discusses whether these aspects will be enough to convert olive oil fans to team macadamia nut oil.
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Is Cell-Based Fish the Next Big Food Innovation?
Is Macadamia Nut Oil the New Olive Oil for Cooking?
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How much choice do consumers actually have at the grocery store? In this episode of the Xtalks Food Podcast, Sydney discusses food monopolies, a few big food brands that control the majority market share of almost 80 percent of dozens of grocery items. The team discusses the implications of food monopolies on consumers, small producers and the environment, and how there needs to be a paradigm shift in food systems.
Also in this episode, Mira talks about a segment of the beverage market that many consumers may not be aware of: vegan wines. She explains that many wines use specific agents such as gelatine or egg whites to speed up the clarification process, while vegan wines use animal-friendly agents. The team wonders whether a vegan certification on wine would become a trend and boost sales.
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What America’s Food Monopolies Mean for Producers and Small Businesses
Do Vegan Wines Differ from Other Wines?
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Will a fungi-based meat backed by Bill Gates, Jeff Bezos and Al Gore gain traction in the alt meat market? In this episode of the Xtalks Food Podcast, Sydney discusses Nature’s Fynd, a fungi-based meat copmany whose main source of protein is derived from a volcanic microbe from Yellowstone National Park. With heavy competition and a potentially hefty price, will its novelty be enough to attract consumers?
Also in this episode, Mira talks about Beyond Meat’s new Chicken Tenders being rolled out in restaurants nationwide. The launch comes after ten years or research and development, following an unseuccessful launch of a previous faux chicken product in 2012. The team discusses where plant-based chicken fits into the “chicken sandwich wars” and whether they would try Beyond Meat’s Chicken Tenders.
Read the full articles here:
Nature’s Fynd: The Billionaire-Backed Alt Meat Derived from a Volcanic Microbe
Beyond Meat Introduces Beyond Chicken Tenders to Restaurants Nationwide
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Will titanium dioxide soon be eliminated from thousands of foods in the EU? In this episode of the Xtalks Food Podcast, Sydney discusses the European Food Safety Authority’s (EFSA) review of titanium dioxide, a food additive found in ultra-processed and sugary foods. The team discusses the potential harms of titanium dioxide, safer alternatives and whether the EFSA’s review will encourage the FDA to re-evaluate the additive.
Also in this episode, Mira talks about Soft Robotics’ $10 million investment in SoftAI, a patented technology that uses 3D vision, soft grasping and artificial intelligence to give industrial robots the hand-eye coordination of humans. The team learns how SoftAI allows automation of bulk picking processes and discusses whether more technology will help or hurt the food supply chain.
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Why Titanium Dioxide in Food is Under Review by the EFSA
Soft Robotics to Use $10 Million in Funding to Apply “Octopus-Like” AI Technology to Food Supply Chain
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Will seed-based foods experience the same rise in popularity as plant-based foods? In this episode of the Xtalks Food Podcast, Sydney discusses how seed-based foods have the potential to be an allergy-friendly, nutritious alternative to nut-containing foods. She introduces the team to two seed-based companies, Blake’s Seed Based and 88 Acres, and they discuss the potential of seeds as a core ingredient.
Also in this episode, Mira talks about Lay’s’ newest sustainable initiative called Lay’s RePlay. The chip brand partnered with the EUFA Foundation to repurpose empty chip packs to help create sustainable football pitches. The team discusses how the initiative is not only community-focused, but also sustainability-driven.
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Is Seed-Based the New Plant-Based?
Lay’s RePlay to Repurpose Packaging and Make Sustainable Football Pitches Around the World
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Will Tyson and JBS, two of the world’s largest meat producers, ever reach their goals of net-zero greenhouse gas (GHG) emission? In this episode of the Xtalks Food Podcast, Sydney discusses Tyson’s and JBS’ plans to become net-zero by 2050 and 2040, respectively. The team wonders whether these goals are misleading marketing tactics since livestock unavoidably emits GHG and whether consumers will be more inclined to buy their products.
Also in this episode, Mira introduces the team to Ready, Set, Food!, a powdered additive that parents can add to milk or formula to introduce allergens to their babies at a young age. Hear clips from Mira’s interview with Daniel Zakowski, the company’s CEO and co-founder, to learn about the story behind Ready, Set, Food! and how he secured $3.5 million in a funding round led by new investors.
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Will Tyson and JBS Achieve Goals of Net-Zero Greenhouse Gas Emissions?
Ready, Set, Food! Receives $3.5 Million to Help Parents Fight the Food Allergy Epidemic
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Why are two of the world’s largest food companies, Nestlé and Mondelez, rethinking their portfolios? In this episode of the Xtalks Food Podcast, Sydney discusses why the two food giants are planning to ditch some of their most popular brands and products. The team reacts to Nestlé’s vastly unhealthy food and beverage portfolio and considers whether selling off its junk food brands would be a smart move.
Also in this episode, Mira introduces the team to Chobani’s new Zero Sugar Yogurt. The lactose-free, low-calorie, probiotic-packed yogurt uses filtered milk and natural fermentation process that removes any excess sugars. The team discusses the market-disrupting innovator and whether the better-for-you yogurt trend will last post-pandemic.
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Why Nestlé and Mondelez are Rethinking Their Portfolios
Chobani Zero Sugar Disrupts the Yogurt Market
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JBS, the world’s largest meat company, experienced a sophisticated cyberattack, compromising normal operations in the US, Canada and Australia. In this episode of the Xtalks Food Podcast, Sydney discusses the JBS ransomware attack and how no company, large or small, is fully protected from this type of attack. The team gives their thoughts on the attack and emphasizes the need for more cybersecutiry in the food industry.
Also in this episode, Mira introduces the team to RXBAR’s first plant-based protein bar. RXBAR has replaced egg whites as its main source of protein with a blend of pea and almond proteins in the new bars, offering Chocolate Chip and Peanut Butter flavors. The team discusses the niche, but popular plant-based protein bar market and why RXBAR is entering this segment at the right time.
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JBS Cyberattack Proves the Food Industry is Not Safe From Hackers
RXBAR Introduces its First Plant-Based Protein Bar
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Will a lightly caffeinated, better-for-you beverage have the potential to be the next soda replacement? In this episode of the Xtalks Food Podcast, Sydney introduces the team to Limitless Sparkling Water, a beverage brand with two lines of flavored sparkling waters; one for energy and another for relaxation. The team discusses the crowded sparkling beverage market and whether Limitless could replace soda and/or coffee.
Also in this episode, Mira asks the team a fundamental question: is a frozen dessert considered ice cream if it lacks cream? They hear an ad from ice cream brand Tillamook’s new campaign for creamier ice cream featuring Baddie Winkle, a 92-year-old ice cream lover. The team weighs in on whether frozen desserts whipped with air should be considered ice cream and the effectiveness of Tillamook's ad campaign.
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Could Limitless Sparkling Water be the Next Soda Substitute?
Tillamook and Baddie Winkle Fight for Creamier Ice Cream
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Will a new climate-centered diet have the potential to change the food industry for the better? In this episode of the Xtalks Food Podcast, Sydney discusses the climatarian diet, a growing trend in which individuals consume foods that are least harmful for the environment. The team has a thoughtful discussion about the environmental impact of importing out-of-season produce and how food and beverage brands can reduce their carbon footprints.
Also in this episode, Mira introduces the team to Tea Drops, a California-based startup that introduced bagless and dissolvable tea blends. The “bath bombs for tea” eliminate the need for traditional tea bags and reduce waste. The team weighs in on the women-led business and its potential to revolutionize the tea industry, one that has remained relatively unchanged for decades.
Read the full articles here:
How Climatarians are Shaping the Food and Beverage Industry
Tea Drops “Bath Bombs for Tea” Raise $5 Million in Series A Funding
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Will a new artificial material help improve seafood safety from catch to purchase? In this episode of the Xtalks Food Podcast, Sydney discusses new research highlighting a color-changing material that can detect spoilage levels in seafood. The team debates whether this material could have other applications in food safety, a market that has been growing steadily since the onset of the pandemic.
Also in this episode, Mira talks about General Mills’ acquisition of Tyson Foods’ pet treat business. The $1.2 billion purchase comprises of leaders in the natural meat pet treat market including Nudges, Top Chews and True Chews. The team discusses the clever timing of the acquisition and Mira quizzes them on some surprising pet owner spending data.
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Chameleon-Inspired Color-Changing Material Can Be a Game-Changer for Seafood Safety
General Mills Acquires Tyson Foods’ Pet Treat Business for $1.2 Billion
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Can a food emulsification company make CBD and THC Infused foods and beverages safer? In this episode of the Xtalks Food Podcast, Sydney introduces the team to SōRSE, a Seattle-based food emulsification company on a mission to improve the dispersion and efficacy of CBD and THC oils in edibles and beverages. Hear clips from Sydney’s interview with Loni Mowbray, SōRSE’s quality control manager, to learn about the company’s emulsion process and cannabis regulation.
Also in this episode, Mira talks about the latest plant-based ice cream with a surprising base ingredient: olive oil. She asks the team to weigh in on Wildgood, a Greek producer of olive oil-based ice cream, and discusses whether olive oil is the next big trend in the non-dairy ice cream industry.
Read the full articles here:
SōRSE: How a Food Emulsification Company is Making CBD and THC Infusions Safer
Is Non-Dairy Ice Cream with an Olive Oil Base the Next Big Trend?
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Will a recipe website’s move to ditch beef actually help fight climate change? In this episode of the Xtalks Food Podcast, Sydney discusses Epicurious’ recent move to stop publishing new beef recipes to help consumers make more sustainable cooking choices. She shares some thoughts on why the stance against beef may be excluding other climate change culprits, and the team weighs in as well.
Also in this episode, Mira introduces the team to Gen Z Water, a “transparent, flavorless liquid” designed for the trendiest generation. The aluminum, recyclable bottles provide an alternative for expensive reusable bottles and one-time-use plastic bottles. Hear clips from Mira’s interview with Gen Z Water’s CEO, Doug Batie, where they discuss the inspiration behind the brand and its messaging.
Read the full articles here:
Will Epicurious’ Move to Ditch Beef Recipes Actually Fight Climate Change?
Gen Z Water's “Transparent Flavorless Liquid” Could Attract More Than One Generation of Consumer
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Will an upcycled certification mark on food packaging resonate with consumers? In this episode of the Xtalks Food Podcast, Sydney discusses the new, first-of-its-kind upcycled food label from the Upcycled Food Association (UFA). She shares some insights from an interview with the UFA’s marketing director, Leah Graham, and asks the team whether they would consider spending more money on a product with upcycled ingredients.
Also in this episode, Mira introduces the team to the Omnipan, a new line of cookware made from silicon designed with millennials in mind. While the team is skeptical of the Omnipan’s name and effectiveness in the kitchen, Mira says the company has carved out a niche for millennials in smaller living spaces looking to cook and store food with less hassle.
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Will An Upcycled Certification Mark on Packaged Foods Resonate With Consumers?
Is Omnipan the Only Cookware Millennials Need?
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Did the COVID-19 pandemic help drive growth for some plant-based food brands and food delivery companies? In this episode of the Xtalks Food Podcast, Sydney discusses six food and beverage companies that have gone IPO, or announced plans to go public, in 2021. The team questions to what extent the pandemic helped push IPO plans forward and whether the trends of trying new plant-based foods and ordering food delivery will last.
Also in this episode, Mira talks about how natural food dyes from red cabbage can replace synthetic options, specifically when it comes to cyan blue. She discusses new research describing how natural dyes could be a safer alternative to artificial ones and asks the team to weigh in on differing regulatory oversight of food dyes in the US versus the EU.
Read the full articles here:
Food and Beverage Companies That Have Gone, Or Announced Plans to Go, IPO in 2021
Can Natural Food Dyes from Cabbage Replace Synthetic Options?
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Plant-based food sales shot up in 2020, but will the trend continue? In this episode of the Xtalks Food Podcast, Sydney discusses new data showing that the US market for plant-based foods grew by 27 percent to $7 billion last year, sparking a debate on whether processed foods are actually regarded as healthier if they don’t contain animal products.
Also in this episode, Mira talks about how Seaspiracy, a new Netflix documentary covering unsustainable fishing practices, inspired a movement towards plant-based fish. She discusses New Wave Foods’ plant-based shrimp, which looks, tastes and feels like the real thing, and asks the team whether it’s something they would consider trying.
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Retail Sales of Plant-Based Foods Surged to $7 Billion in 2020
New Wave Foods Distributes Plant-Based Shrimp Amid Fishing Industry Controversy
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How did COVID-19 impact the food supply chain? In this episode of the Xtalks Food Podcast, Sydney discusses how the pandemic caused significant food shortages last fall. Hear clips from Sydney’s interviews with Nader Mikhail, CEO and founder of Elementum, and Sam Agyemang, co-founder of HaulerHub, who discuss the media frenzy that caused food hoarding and how tech will eventually help improve the efficiency of the food supply chain.
Also in this episode, Mira talks about Rowdy Mermaid’s new mushroom-based sparkling beverages and the technology used by the company to extract beta-glucans from reishi mushrooms. The team discusses their likelihood of trying out the sparkling immunity tonics and explore whether they will find success in the crowded functional beverage market.
Read the full articles here:
How COVID-19 Impacted the Food Supply Chain For Better and for Worse
Rowdy Mermaid Introduces Mushroom-Based Sparkling Beverage
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Is there arsenic in your baby food? In this week's episode of the Xtalks Food Podcast, Sydney discusses the Baby Food Safety Act of 2021 which aims to help the FDA regulate heavy metal contamination in baby food.
Also in this episode, Mira talks about Pepsi’s unique social media campaign surrounding the launch of its new flavor Pepsi Mango. The team discusses why mango Pepsi may have been chosen as the brand’s first new permanent flavor in five years, and whether Pepsi’s social media-based matchmaking promotion will translate to higher sales of the soda.
Read the full articles here:
Baby Food Safety Act of 2021: Why Didn’t FDA Regulate Heavy Metals Sooner?
Mango Pepsi Newest Permanent Flavor in Five Years
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This podcast was recorded on March 15, 2021
What exactly is a sports drink made “from the goodness of milk”? In Episode 3 of the Xtalks Food Podcast, Mira tells the team about a sports drink made with an upcycled byproduct of the dairy industry.
Also in this episode, Sydney talks about what it means to be carbon neutral in the food industry, and how even food giants like Maple Leaf can achieve this sustainability goal. Hear a clip from Sydney’s interview with Austin Whitman, the founder and CEO of Carbon Neutral, about how food companies might not be counting all sources of carbon emissions when declaring they’ve achieved carbon neutrality.
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GoodSport Milk-Based Sports Drink Upcycles Dairy Byproduct
3 Food and Beverage Companies That Are Carbon Neutral
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This podcast was recorded on February 23, 2021
Sydney tells the team about a new chocolate milk called Slate, which was designed for adults, in Episode 2 of the Xtalks Food Podcast. Tune into this episode to hear a clip from Sydney's interview with Manny Lubin, one of the co-founders of Slate, who shares why chocolate milk was in need of a rebrand.
In this episode, Mira also discusses Aunt Jemima's rebranding to Pearl Milling company in an effort to eliminate the company's role in perpetuating racial stereotypes. The podcasters debate whether this move is enough of a response from the brand in the context of the Black Lives Matter movement and racial inequality in North America.
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Slate Chocolate Milk: The Better-for-You, Canned Dairy Beverage Designed for Adults
Aunt Jemima Rebranding to Pearl Milling Company to Eliminate Racial Stereotypes
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This podcast was recorded on March 10, 2021
In Episode 1 of the Xtalks Food Podcast, Sydney discusses Nestlé's acquisition of functional beverage brand Essentia Water, a decision announced after the food giant dumped its bottled water portfolio. Essentia's premium positioning may have motivated the purchase; however, the acquisition of a plastic bottled water brand calls into question Nestlé’s global sustainability goals.
Also in this episode, Mira talks about the US launch of Canopy Growth's CBD-infused sparkling water, Quatreau, and the important way in which the American version of the beverage will differ from the product sold in Canada. The team discusses the cannabis industry and the problems behind making health and wellness claims about CBD-containing food and beverages.
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Nestlé Acquires Functional Beverage Brand Essentia Water After Selling Bottled Water Portfolio
Canopy Growth Enters US Market With CBD-Infused Sparkling Water
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