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    Xtalks Food Industry Podcast

    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.
    en-usXtalks149 Episodes

    Episodes (149)

    The FDA’s Guidance on Gene Edited Foods + What American Foods are Banned in Other Countries?

    The FDA’s Guidance on Gene Edited Foods + What American Foods are Banned in Other Countries?

    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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    Top Food and Beverage Products of 2024 + How Food Tech is Extending Produce Shelf Life

    Top Food and Beverage Products of 2024 + How Food Tech is Extending Produce Shelf Life

    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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    Interview with Chad Pawlak, CEO of Genvor

    Interview with Chad Pawlak, CEO of Genvor

    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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    Good Measures’ Good Food Prescription Program + Misleading Food Ads That Led to Lawsuits

    Good Measures’ Good Food Prescription Program + Misleading Food Ads That Led to Lawsuits

    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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    New Bill Could Ban Lab-Grown Meat in School Meals + How Smartfood Stands Out in the Popcorn Market

    New Bill Could Ban Lab-Grown Meat in School Meals + How Smartfood Stands Out in the Popcorn Market

    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' 3D Printed Shrimp + Monster Energy's New Nasty Beast Hard Tea

    Steakholder Foods' 3D Printed Shrimp + Monster Energy's New Nasty Beast Hard Tea

    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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    Top Food Industry Trends for 2024

    Top Food Industry Trends for 2024

    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.

    Read the full article here:

    2024 Food Industry Trends: Navigating the Future of Tech, Sustainability and Nutrition

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    Interview with Eric Taipale, CTO of Sentera

    Interview with Eric Taipale, CTO of Sentera

    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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    Interview with Norma Chu, Founder and CEO of DayDayCook

    Interview with Norma Chu, Founder and CEO of DayDayCook

    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.

    Read the related story here:

    How DayDayCook is Revolutionizing Asian Cuisine

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    Interview with Pat McCullough, CEO of ProducePay

    Interview with Pat McCullough, CEO of ProducePay

    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.

    Read the related story here:

    2024 Food Industry Trends: Navigating the Future of Tech, Sustainability and Nutrition

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    Which Foods are Banned in the US? + New Plant-Based Mac & Cheese

    Which Foods are Banned in the US? + New Plant-Based Mac & Cheese

    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.

    Read the full article here:

    Top 10 Foods Banned in the US

    NotCo and Kraft Heinz Unveil Plant-Based NotMac&Cheese

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    Food Safety Scandals Still Persist in 2023 + What is Postum?

    Food Safety Scandals Still Persist in 2023 + What is Postum?

    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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    What Makes the Air Up Watter Bottle So Unique? + FTC Cracks Down on Food Industry Influencers

    What Makes the Air Up Watter Bottle So Unique? + FTC Cracks Down on Food Industry Influencers

    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.

    Read the full article here:

    Air Up: Revolutionizing Hydration with Scent and Sustainability

    Food Industry Influencers Warned by FTC for Inadequate Disclosure of Paid Promotions

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    Worst Foods For the Environment + TIME Magazine’s Best Food Inventions of 2023

    Worst Foods For the Environment + TIME Magazine’s Best Food Inventions of 2023

    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.

    Read the full article here:

    Top 10 Worst Foods For the Environment

    Best Food Inventions of 2023, According to TIME Magazine

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    What is Fried Rice Syndrome? + Why the US is Set to Ban Brominated Vegetable Oil

    What is Fried Rice Syndrome? + Why the US is Set to Ban Brominated Vegetable Oil

    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.

    Read the full article here:

    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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    How Weight Loss Drugs Could Impact the Food Industry + Heavy Metals in Dark Chocolate

    How Weight Loss Drugs Could Impact the Food Industry + Heavy Metals in Dark Chocolate

    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.

    Read the full article here:

    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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    What are McDonald’s Boo Buckets? + Why Campbell’s Acquired Rao’s Sauce

    What are McDonald’s Boo Buckets? + Why Campbell’s Acquired Rao’s Sauce

    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.

    Read the full articles here:
    Boo Buckets Return to McDonald’s for Halloween 2023
    Why Rao’s Sauce Is Worth Billions, According to Campbell’s

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    Coop’s Smart Chicken Coop + Foodborne Illness from Raw Milk

    Coop’s Smart Chicken Coop + Foodborne Illness from Raw Milk

    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.

    Read the full article here:

    How a Smart Chicken Coop Is Redefining Backyard Farming

    Foodborne Illness from Raw Milk On the Rise

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    How ZENB Popularized Yellow Pea Pasta + A Nutritional Breakdown of RXBars

    How ZENB Popularized Yellow Pea Pasta + A Nutritional Breakdown of RXBars

    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.

    Read the full article here:

    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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    What Foods are Banned in Europe? + Mooala’s Shelf-Stable Plant-Based Milks

    What Foods are Banned in Europe? + Mooala’s Shelf-Stable Plant-Based Milks

    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.

    Read the full article here:

    Top 5 Foods Banned in Europe

    Mooala Introduces Shelf-Stable Line of Organic Plant-Based Milks

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