Yuka is increasingly influencing what gets bought and what gets put back at shelf, with millions of consumers using it in real time while they shop. In this episode, we're joined by Gabriella Sebag-Weingrad, who leads Yuka's US business, to break down how it all works and what it means for food and beverage brands trying to stay competitive. For founders, understanding Yuka is no longer optional, it's a competitive advantage.

• How Yuka's scoring system actually works and which ingredients can instantly cap your score or drag it down
• The specific additives and formulation choices most likely to get your product put back at shelf
• What happens after a scan, including when consumers switch, trade up, or abandon products entirely
• How brands are reformulating in response and what they're removing without replacing
• Ways to improve your score without destroying margin, taste, or shelf life
• How to turn Yuka from a risk into a growth lever by positioning your product as the winning alternative