Xtalks Food Industry Podcast

The Pros and Cons of Reusable Takeaway Containers + BetterBrand’s New Varieties of The Better Bagel

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. Read the full article here:Rethink Plastic Alliance Advocates for Stricter Regulations to Minimize Packaging WasteBetterBrand Unveils New Varieties of the Revolutionary Better BagelFor 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

Fastest Growing Beverage Brand in 2023 + Seaweed Cultivation’s Nutritional and Environmental Potential

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. Read the full article here:Top 3 Fastest Growing Beverage Brands in 2023Could Seaweed Cultivation Help Solve Global Nutrition and Climate Challenges?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

America’s First Preservative-Free Salami + The Controversial Water Recipes from WaterTok

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 AmericaWater Recipes: The Rise and Controversy of the WaterTok TrendFor 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

Why New Zealand Wants to Trademark Manuka Honey + Wood Milk Commercial Fuels Battle Between Dairy and Plant-Based Industries

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.Read the full article here:The Manuka Honey Trademark Case, ExplainedSatirical Wood Milk Commercial with Aubrey Plaza Fuels Dairy Versus Plant-Based Milk DebateFor 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

WHO Guidance Suggests Avoiding Sugar Substitutes for Weight Loss + CRISPR in the Food Industry

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 LossHow Pairwise Leverages CRISPR Technology for Leafy GreensFor 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

What is Cronobacter Sakazakii + Why Fairlife Milk is Dominating Dairy

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.Read the full article here:Cronobacter Sakazakii: The Bacteria Behind the Baby Formula ShortageFairlife Milk Gets $650 Million Bet from Coca-ColaFor 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

Tackling Food Waste with Digitization + Insights from the FAO Food Price Index

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.Read the full article here:Full Harvest is Leading the Charge Against Food Waste with DigitizationFAO Food Price Index Rises for the First Time in a YearFor 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

Rising Flour Prices + Tagatose Sugar Alternative

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. Read the full article here:Flour Prices Could Be on the Rise Due to DroughtWill Tagatose Be the Next Big Sugar Alternative?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

New Rapid Salmonella Test + Leading Food Companies’ Long-Term Sustainability Goals

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 Safety3 Major Food Companies’ Long-Term Green Initiatives and Sustainability GoalsFor 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

Burlap & Barrel’s Single-Origin Spices + Plant-Based Meat Recalls

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 OthersFor 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