Essential Ingredients Podcast

“The big challenge is changing the narrative around preservation. It's a word that people don't like to hear. But preservatives are essential in terms of food safety.” -Natasha Dhayagude

Episode Description:

Climate change is one of today’s most pressing issues, and one contributor toward climate change is food waste.  Food waste accounts for approximately 8.2% of greenhouse emissions. This figure is relatively small compared to other factors, but its impact is enough to pose a danger to us and our environment. Eight-five percent of this waste comes from businesses and residential, and the rest comes from farms. What if we could turn agricultural waste into a viable product that preserves the quality of other goods, thus reducing food waste along the way? Is it even possible? Chinova Bioworks says it is!

While artificial preservatives spell health risks, natural preservatives work in the opposite way.  Chinova delivers clean-label preservatives extracted from white button mushrooms to extend shelf-life for a wide range of food items. Although some natural preservatives fall short compared to their artificial counterpart, Chinova’s natural solution is highly effective, economical, easy to use, and healthy.  Of the over 2,000 edible types of mushrooms, white button mushrooms are the most commonly eaten around the world.    

Cultivation leftovers often end up in landfills, and this is also true for mushroom farming. Tune in as Chinova CEO, Natasha Dhayagude walks us through the science and processes of this mind-blowing waste reduction solution. Justine and Natasha also talk about upcycling, creating value throughout the supply chain, incorporating food safety practices in product development, and changing the perception around preservation. What was once seen as waste is being looked at differently these days!  Tune in to learn more about future innovations and business tips you can leverage to impact the future of the food system.  

Connect with Natasha: 

Natasha Dhayagude is the Co-Founder and CEO of Chinova Bioworks. Built in 2016, Chinova has one goal: to reduce food waste. They are pioneers in using mushroom fiber as a clean-label solution for extending the shelf-life and improving the quality of food items without sacrificing sustainability and health. Natasha is also a strong advocate for women, especially female minorities. She gives them a voice as she continues to build a legacy in the food industry.

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Episode Highlights:

00:59 Clean Label Preservatives

10:31 Upcycling and Mushroom 

15:31 How Mushroom Extract Works

19:02 The Future with Natural Clean Label Solutions

22:49 Be Patient

“Food is creative; food is alchemy; food is inventing.” - Donna Pace

Episode Description:

Two elements need to be woven together to impact the future of food- food innovation and a business to serve as its vehicle. The call to change the food system is urgent, and it commands the need to seek ways to improve on these elements fast. However, these are two of the most challenging aspects of development. According to the US Bureau of Labor Statistics, approximately 20 percent of new businesses fail in the first two years, and only a quarter lasts up to 15 years. We need to shift these numbers to work at our advantage. 

This week, Justine sits with Donna Pace, a mentor, life coach, and creative problem-solving trainer. She sees herself as a CreACTivist, one who actively participates in creating a global community of creative innovators. 

Tune in as Donna discusses how we can build and support regenerative food businesses to fulfill their mission. Learn how to upgrade your communication systems, address communication barriers, and keep a sense of authenticity and integrity. As a provocateur, Donna also shares two definite processes and resources that can help entrepreneurs succeed in their future projects. Future trends allow us to see how tomorrow looks like-- and that means, we hold the power to create a better food system now.    

Connect with Donna:

Donna Pace is a human design practitioner, mentor and life coach. She is a master lateral thinker, a six hat master trainer, six value medals master trainer, a FOURSIGHT (USA) certified trainer, and a creative problem solving trainer. 

Donna runs a consultancy and a training organization that essentially dedicate time and energy to creativity, innovation, future trends, and value decoding and leadership. She is an agile provocateur, who enjoys waking people up and a person who enjoys exploration and discovery. She is a visiting professor at the UIB (University of the Balearic islands), and also the first Ambassador to the "Fundación por la Creativación" in Catalonya, together with (superstar creative) chef Ferrán Adría. They have reached thousands of school children and teachers in their quest to make creativity a mainstream language.

Donna’s commitment is to the world of ideas, to the language of creativity - as a systematic rigorous discipline. She considers herself a CreACTivist. She believes in a global community that can go from "What is" to "What can be", which is why she is an explorer of the future and future trends. She believes that we need a "global language" that brings us together as a human race, as we totter on the very threshold of a new beginning. As we REset, REthink and REwire our minds, societies, governments, education, Donna believes that we need a higher order communication system. And that is one based on respect, tolerance, co-creation, collaboration and contribution. 

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Episode Highlights:

03:38 Upgrade Your Perfection Of Communication

10:36 The Errors Of Perception

12:54 Skill Sets And Cognition

18:34 The Creativity in Difference

21:29 Focusing On Futurism

29:57 A Process Of Evolution

“When you stay with your WHY, change becomes easier.” -Laura Kyttanen

“We as moderns have attempted to change the structure of water for the better but unintentionally, there's been some profound consequences… So we may be using a lot of water, but we're not getting hydrated. Water is broken and that's an important conversation to have.” -Gina Bria 

Episode Description:

Welcome to the first episode in our special series: Essential Ingredients FOR THE MIND!

This series is a whole new conversation about food mindset and how it impacts you to build a sustainable and regenerative business and mind. In this episode, Laura Kyttanen joins Justine as a co-host for an informative discussion about hydration and how it affects our mental capacity and behavior. Laura is the Founder and CEO of Zielo Studio and it’s her mission to empower others to “expand their minds and elevate their business and life on their terms.”

Our guest this week is a familiar name, Gina Bria. She has been a guest and co-host on previous episodes. As a Real World Scholar, Gina is passionate about hydration strategies for health and agriculture. 

Contrary to popular belief, hydration is more than simply taking in fluids. It also pertains to the ability of the body to absorb water. Therefore, real hydration occurs when the body meets a certain condition that allows for the absorption of the right type and amount of water. According to Professor David Nieman of the Appalachian State University and a study conducted by the American Journal of Clinical Nutrition in 2015, plain water needs to be accompanied by nutrients, fats, amino acids, and minerals for it to be taken up and absorbed well in the body.    

In this episode, Gina warns about drinking “naked” water. Tune in as she teaches easy and tasty ways to make your water more hydrating. She also relates an intriguing study about the contrast between polluted and pristine water and how it may affect how people think, behave, and function. We are “walking water beings” and that’s why hydration is key for our mindset and all aspects of our lives. 

Connect with Gina Bria:

Named Real World Scholar, Gina researches, consults, and speaks on hydration strategies for health and agriculture. She founded Hydration Foundation.org to promote optimal hydration for people, plants, and soils. The Hydration Foundation generates direct public activism in food quality and security by collecting funds to donate water-saving/soil decontaminating irrigation funnels directly to farmers. Her work advances the findings of Dr. Gerald Pollack, renowned for his identification of the fourth phase of water. Her initiatives through the Hydration Foundation have accelerated research and practices in health and soil regeneration. The Hydration Foundation has become known for pilot projects which quickly turn into standard best practices. 

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Connect with Laura Kyttanen:

Laura is the Founder and CEO of Zielo Studio, an incredible coaching community empowering her clients to ignite their passions, expand their minds and elevate their business and life on their terms. Her signature coaching model was created from her passion for spirituality and neuroscience, experience in business and change management, as well as her personal triumphs. Her favorite question is, “Why not dream bigger?”  

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Episode Highlights:

02:37 What Mindset Includes 

06:13 We Are Walking Water Beings

11:36 Polluted vs Pristine Water

18:18 Don’t Drink Naked Water!

21:43 Use Organic Matter for Your Water

26:06 Food is Hydration

30:10 How to Course Correct

“Being adaptable in any facet of your life is only going to be a good thing. If you're more open...you're going to be more successful, no matter how you define success.” -Julie Wiener

Episode Description:

For health-conscious individuals, granola is one of the best go-to snacks. Americans loved it so much, they even made January 21st National Granola Bar Day!  Granola was invented in 1863, but it wasn’t until the 90’s that granola bars burst onto the scene.  Grocery store shelves were brimming with a huge selection of granola bars- and granola cereal became a popular choice.  Granola is a good source of iron, zinc, vitamin D, proteins, and fiber. While the primary ingredients used are healthy, some innovations turned them into junk foods. Refined sugar and added unnatural fats raise health concerns, especially when they displace nutrients from other foods and increase the risk of chronic conditions such as diabetes and heart disease. 

Founded by the Lust Queen, Julie Wiener, Granolust is a company creating premium gluten-free, vegan, organic granola. Shortly after launching the business, Julie’s Granolust was already in over a dozen stores in Montreal. Fast-forward to four years later: Granolust is sold in over 200 stores and online sites.  Tune in as the Accidental Granola Maven shares the lessons she’s learned on product development, branding, business building, and marketing along her incredible journey. 

Connect with Julie:

Julie Wiener (a.k.a. the Lust Queen), a spirited entrepreneur with a degree in journalism and a 20-year career as a Senior Executive for a local fashion house, came by her sexy new title almost by accident. A foodie, who had been casually indulging friends and family with her mouth-watering granola for years, Julie was chatting with girlfriends when an idea sparked. A mutual friend who owns Montreal’s hottest juice bar was looking for a new granola supplier, and all eyes turned to Julie!

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Episode Highlights:

02:57 From Fashion to Food

10:58 Believe in Transferable Skills

15:57 A Gluten-Free Organic Granola with a Sexy Personality 

18:02 The Challenge with Sustainable Packaging 

22:39 A Healthier Way to Snack

30:08 Looking Good and Tasting Good

33:27 Tip: How to Market Yourself

40:26 The Right Way to Plan 

“Be mindful about whatever your project is. Create something that would be wholesome for the human body and the earth.” -Sufia Hossain

Episode Description:

“A Hot Sauce with a Fashionable Pedigree,” wrote The New York Times about Sufia Hossain’s Silly Chilly Hot Sauce, which is currently offered in flavors that will tickle your taste buds: Super Hot Habanero, Fresh Mango and Sweet Pepper, and the Smokey Serrano and Chipotle. [Check Resources for discounts!]  What started out as Sufia’s dream of winning a hot sauce contest is now a mission-driven company that values better-for-you food products and supports local organic farmers. All of Silly Chilly’s hot sauces are made from locally-sourced ingredients directly grown and handpicked by New Jersey farmers. 

Recently, headlines caused quite a stir with predictions about the number of harvest seasons we have left. Some say about a hundred, others 60, and some- more dire- put the number at only 30.  Yet, it’s not how many seasons remain, but the fact that our soil health has declined enough to threaten the earth and everything on it, including humans. We are now experiencing the effects of soil degradation due to centuries of irresponsible farming. It’s time to create a more sustainable world. 

In this episode, Sufia shares the mission behind Silly Chilly Hot Sauce, and how better-for-you products like hers can bridge the gap between farms and our tables. As an entrepreneur who started from scratch, she also shares valuable tips for new founders. Justine and Sufia talk candidly about the struggles they had when starting their respective businesses, how they overcame shyness, fears of pitching and their shared fear of public speaking.  If you’re thinking about launching a new product or business- or just have a germ of an idea- this episode is definitely a must listen!   

Connect with Sufia: 

Sufia Hossain is the CEO and Founder of Silly Chilly Hot Sauce, a mission-driven company dedicated to supporting local organic farmers. The company invests in long-term sustainable relationships with its farm network to ensure the true value of farm-to-table products, preserving freshness and quality. As a first-generation American hailing from Bangladesh, Sufia always goes back to her roots to find refuge from the fashion industry she works in.  Silly Chilly Hot Sauce started out as a dream.  Sufia wanted to win the title of “Hottest of Hot Sauces!”  Sufia eventually turned that dream into her own mission-driven (and passion-driven) business.  

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Episode Highlights:

03:10 The Best Compliment for an Accidental Entrepreneur 

10:01 The Challenge of Selling

14:44 How to be Comfortable with the Uncomfortable

18:00 Question and Compliments

23:51 Support the Local Farmers

27:29 Go with a Clean Label

31:25 Tips for New Founders

35:09 Be Mindful of Sustainable Packaging 

“Let's do the hardest thing that we can possibly do, and that is alternative protein.”  -Dr. Rebecca Vaught

Episode Description:

As the pandemic sparks a global awareness in health and wellness, the alternative protein industry is emerging in the mainstream. Yet, the process of producing viable cultured meat products is intricate and costly. What if there is a technology that can meet these requirements and deliver a quality product at a significantly lower cost? Van Heron Labs, founded by Dr. Rebecca Vaught, offers breakthrough technology to solve this financial inefficiency.

Culture media is a crucial step in creating alternative proteins. It’s basically a cocktail of nutrients, electrolytes, peptones and other substances used to support the growth of microorganisms.  After stem cells are isolated, they undergo differentiation in a culture medium where they receive essential nutrients for proliferation. The challenge comes when CPG Companies have to consider the cost and bio-efficiency needed for the process and accommodate large-scale production. But if this system can be customized, it’s possible to reduce the price without sacrificing the quality. This is where Van Heron Labs comes in.  In June 2020, Life Science Newswire said, “They [Van Heron Labs] have created a novel pipeline that utilizes genetic analysis to design a customized procedure for optimizing metabolism for a particular organism or cell, maximizing growth and product output.”  Tune in to hear Dr. Vaught talk about the key aspects of Van Heron Labs’ technology and its potential for the alternative protein industry. 

Connect with Dr. Rebecca: 

Dr. Rebecca Vaught is the Co-Founder of Van Heron Labs, a biotech company geared towards optimizing bio-performance. She named the company after her late mentor, James Van Heron. Van Heron Labs is the world’s first commercial platform that channels multi-Omics data to match nutrient substrates to specific bio-system requirements for growth and functionality, resulting in minimum bio-input and maximizing bio-output for enhanced bio-productivity.

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Episode Highlights:

00:54 Van Heron Labs

06:09 Solving the Meat Problem

12:55 A New Way to Optimize Culture Media

17:36 Mainstreaming Alternative Proteins

“By helping farmers, we can help people- and when we can help people eat better quality food, we can bring health worldwide.” -Francesco Arlia, Jr. 

Episode Description:

Farmers used to need pesticides to protect their crops from pests and diseases; however, the damage they cause in the long run outweighs the benefits they confer. Pesticides contaminate the environment and are also linked to various diseases such as cancer, birth defects and other lethal disorders. 

What if farmers can reduce or even eliminate the need for these chemicals without sacrificing their crops, instead of reaping more than they used to harvest? That is now possible with a new technology called KYMINASI Plant Booster. Kyminasi is an acronym for its investor’s four children: KYrhian, MIa, NAthan and SIrio. Independent researcher Fulvio Balmelli is passionate about improving and maintaining human health. To realize this dream, he carried out an interdisciplinary study, which led to the creation of this technological breakthrough. 

Learning how Fulvio’s vision related to his, Francesco Arlia, Jr. supported the development of this project and became its licensed distributor. With his company, Harvest Harmonics, Francesco has been able to get this technology out to 350 farms in 18 countries (and counting) since its launch in 2019. 

KYMINASI is a non-chemical treatment that works through CytoAlgorithm to promote growth and health using the plant’s own electromagnetic frequency. This process helps plants to absorb more nutrients without the use of synthetic chemicals. This technology guarantees an increase in crop yield, healthier produce, and promotes soil health which benefits the environment, farmers, and end consumers.

In this episode, Francesco explains how easy this technology is to install, use, and maintain. He also talks about the science behind Kyminasi and the problems it can solve. Tune in to learn how this technology functions, why it is a worthy investment, and what impact it can create for the future of farming and for you!

Connect with Francesco: 

Francesco “ Frank” Arlia, Jr. is the Founder and CEO of Harvest Harmonics. When he learned about the work and vision of Fulvio Balmelli, a Swiss independent researcher on the Kyminasi Plants Booster, Francesco knew he found the perfect partner to change the future of farming. He funded Fulvio’s research and obtained exclusive rights to be a worldwide distributor of Kyminasi. Together, they work to get this technology to farmers and help them save money on chemicals while improving crop yield. This way, the environment, farmers, and consumers can enjoy the benefits of pure organic. To date, grants amounting to millions of dollars have been given away to farms around the world. 

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Episode Highlights:

01:16 A Walkthrough of The Kyminasi Plant Booster

05:30 The Benefits of Kyminasi Tech

09:11 A Worthwhile Investment

14:30 Better-For-You Yields

18:33 How Food Impact Health

25:00 Help the Farmers, Help the World 

28:28 Eat Healthy, Get Healthier

"It's not a matter of IF something can be done. It's a matter of WHEN, and that comes with understanding project management, vision, drive, as well as all the other components with it." -Brian Chau

Episode Description:

Food Science is the thoughtful application of multidisciplinary scientific principles to create products for long-term growth and sustainability. To ensure high quality and more effective outcomes, food scientists need to consider various aspects beyond the science and art of product development. They also need to consider the micro and the macroeconomics of the food business, food system operations, trends, and available technology.  Food science is the result of comprehensive research, careful analysis, and anything from farm to table.   

Brian Chau is a food scientist, fungal fanatic, and food system analyst. Brian is the founder of Chau Time, a consulting firm that includes a wide scope of services ranging from food safety to food business. Chau Time has worked with big companies that produce functional foods which support health such as Dole, Good Medicine Co (now Agni For All), and ATAQ Fuel.  In this episode, Brian talks about how food science can help innovate better-for-you food, minimize risks, and bridge the gap in the food system. Tune in to learn how to help create a food system that puts "people first!"

Meet Brian:

Brian Chau is a food scientist, a fungal fanatic, and a food system and society analyst focusing on food democracy. He took his Bachelor’s degree in Food Science and Technology at University of California, Davis and finished his masters in Food Systems and Society at Oregon Health and Science University in 2019. He is currently doing many different things in the food space.

In the middle of Spring 2011, an impromptu brainstorm session emerged to five college students while eating which gave birth to Chau Time, a podcast hosted by Brian. Chau Time brings you seasonal experiences for your ears, curating subject matters around food from science to literature and politics to religion. The vast world of food has a lot of coverage and Chau Time aims to deliver it all on a series of plates.

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Episode Highlights:

01:02 Intro to Food Science

05:03 Building A Better System Through Reflection

08:45 What a Food Scientist Do

10:48 Everybody Is An Entrepreneur

13:38 Defining The Role Of A Food System Analyst

16:49 How To Operate In The Food System

22:09 Changing Your Mindset

“We're meant to build ecosystems around the world to support startups and entrepreneurs through collaboration, innovation, and community.”  -Justine Reichman 

What needs to change is that people don't have the education, the information, to build good options and make healthy food accessible.” -Justine Reichman

The tables have turned!  The host of Essential Ingredients, Justine Reichman, takes her turn in the guest’s seat this week as Shelley Zalis steps in as a guest host.  Shelley Zalis is the founder and CEO of The Female Quotient, a company that serves as a catalyst for gender equity and female empowerment. Being a global platform for remarkable female change-makers, The Female Quotient helps women-owned businesses by bringing them more visibility.  They also donate 20% of their proceeds to help nonprofits that promote equality. 

In this episode, Justine takes us deeper into the heart of Essential Ingredients- discussing her mission and the vision behind the podcast.  She relates practical lessons from past interviews about soil health, food waste/food loss, imperfect food, supporting locally-grown produce, and avoiding home-generated wastes. 

The Essential Ingredients podcast is powered by NextGenChef, a global platform that brings together individuals, organizations, and entrepreneurs who are changing the future of food.  The goal of NextGenChef is to bridge the gap in the food system caused by the lack of information and resources, so that consumers want to make better choices- and so that they can!  NextGenChef believes in the power of collaboration, innovation, and connection.  You are invited to join the community through the NextGenChef App on Apple or Android.  

Connect with Shelley Zalis:

Shelley Zalis is an internationally renowned thought leader for advancing equality in the workplace and is the CEO of The Female Quotient.  As the first female chief executive ranked in the research industry’s top 25, she changed the game, helped elevate feminine values in the workplace and has devoted herself to becoming a mentor and role model for women and leaders in her industry.

Today, through The Female Quotient, Zalis is advancing gender equality across industries and career levels. A firm believer in giving back with generosity, her legacy is to tap into the power of collaboration to transform workplace culture so that all people feel like they belong.

Zalis authors a Forbes column that provides advice for women in the “messy middle,” middle management, who are looking to rise up into leadership positions. She is co-founder of #SeeHer, a movement led by the Association of National Advertisers (ANA) to increase the accurate portrayal of women and girls in advertising and media.  She is on the board of directors for MAKERS.

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Episode Highlights:

02:01 Essential Ingredients at the Core

05:46 Discover Available Resources

07:55 How to Manage Home Wastes

13:35 Who Are the Next Generation Chefs?

17:07 Nurture vs Nature

“[The difference lies in] the good quality ingredients and keeping it simple.” 

-Maile Swint  

“Don't try to imitate your competitors too much because you don't know what type of leverage they have, what type of talent that they have on staff.  Find out what you’re capable of and try to save as much as possible- at the same time, creating a quality product.” -Percy Swint

Who says healthy food can’t taste great? Of course, we want to eat healthy, but taste is also as important. As humans, we eat to live and feel satisfied. That’s what our 10,000 taste buds are for! 

Canelé Gourmet Pantry is a dessert company that offers organic, vegan-friendly, and gluten-free treats. The ingredients used include organic coconut oil and adaptogens, such as reishi mushrooms and Maca root (also called Peruvian Ginseng). Adaptogens are botanicals that aid the body in fighting off biological and chemical stressors, balance hormones, increase endurance, and promote anti-aging.  In this episode, Justine talks with Maile Swint, patissier and Founder of Canele, along with her husband, Percy Swint.  Percy Swint serves as Canele’s Creative Director.  As a patissier, Maile shares the secret to creating desserts that are healthy, tasty, and shelf-stable (without the use of preservatives.)  With almost a decade of experience in business design and development, Percy shares strategies on how to make business processes easier and more efficient.  As a partner to Maile, Percy helped grow the business with tools and strategies for time management, ingredient/recipe efficiency and order fulfillment.  One of the tools he employs is the Prophit Calculator.  It began as something meant only to be used within Canele, but proved to be so effective in managing production costs, inventory, and determining profit margins that they decided it should be shared with other businesses!  This husband/wife team is a powerful example of a strong business partnership. 

Connect with Canelé Pantry:

Canelé Gourmet Pantry, founded by Maile Swint, is a gourmet dessert company dedicated to providing delectable treats made with exceptional ingredients. Canelé Pantry's menu boasts impeccable delights that are rich in flavor, and nourish the body. 

In 2007, Maile began her practice in culinary arts while attending Le Cordon Bleu. Since graduating, she has been baking cakes and pastries. When Canelé Pantry began in 2015, she wanted to create the same delicious desserts without the use of refined sugars or processed ingredients typically found in traditional desserts. Maile became well-informed on the many health benefits associated with superfoods and their ability to heal and enrich the body. Using this information she created Canelé's first raw, vegan truffle. Canelé's menu now features dark, velvet chocolates and adaptogen-activated, wellness bites.

Creative Director, Percy Swint, established the brand's design and identity; visualizing a modern and elegant aesthetic. From Canelé Pantry's beautifully designed web presence to matte black boxes, presented with gold-plated accents, Percy has created a wonderful experience fitting for gourmet desserts.

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Episode Highlights:

01:03 Healthy Chocolates Every Day!

08:53 Zero Preservatives, Long Shelf Life

10:15 Navigating Through the Pandemic 

15:08 Is Your Business Profitable?

21:50 The Prophit Calculator

24:09 Common Mistakes In Business You Can Avoid

27:28 A Chocolate Recipe to Love