Xtalks Food Industry Podcast

How COVID-19 Changed Food Sampling + Apeel’s Plant- Based Produce Coating

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 NoticeFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Wendy’s Delivery Kitchens + Red Sea Farms Saltwater Agriculture

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.Read the full articles here: Does Your Wendy's Burger Need to Be Made in a Wendy's? The Fast-Food Chain Doesn't Think SoWill Saltwater Agriculture Technology Be the Future of Sustainable Farming?For more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

That’s It Nutrition + PepsiCo Selling Tropicana and Other Juice Brands

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. Read the full articles here: That’s It Nutrition: Why Short and Sweet is the Key to Successful Ingredient ListsPepsiCo to Sell Tropicana and Other Juice Brands for $3.3 BillionFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Unilever and Rising Commodity Costs + Lay’s Flavor Swap

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.Read the full articles here: How Unilever is Coping with Rising Commodity CostsLay’s Flavor Swap: New Potato Chip Flavors Aren’t New Flavors At AllFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Cell-Based Fish + Macadamia Nut Oil

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. Read the full articles here: Is Cell-Based Fish the Next Big Food Innovation?Is Macadamia Nut Oil the New Olive Oil for Cooking?For more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Food Monopolies + How Vegan Wines Differ From Other Wines

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. Read the full articles here: What America’s Food Monopolies Mean for Producers and Small BusinessesDo Vegan Wines Differ from Other Wines?For more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured 

Nature’s Fynd Fungi-Based Meat + Beyond Meat Chicken Tenders

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 MicrobeBeyond Meat Introduces Beyond Chicken Tenders to Restaurants NationwideFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Safety of Titanium Dioxide in Food + Soft Robotics AI Technology

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. Read the full articles here: Why Titanium Dioxide in Food is Under Review by the EFSASoft Robotics to Use $10 Million in Funding to Apply “Octopus-Like” AI Technology to Food Supply ChainFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Rise of Seed-Based Foods + Lay’s RePlay Repurposing Packaging

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.Read the full articles here: Is Seed-Based the New Plant-Based?Lay’s RePlay to Repurpose Packaging and Make Sustainable Football Pitches Around the WorldFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Tyson and JBS Net-Zero Emissions + Ready, Set, Food! Allergen Additive

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. Read the full articles here: 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 EpidemicFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured