Summary

In this episode of Food Truths, Eric interviews Bruce Friedrich, founder of the Good Food Institute and author of the brand new book, Meat. Eric and Bruce discuss the evolution of meat consumption, the inefficiencies of traditional meat production, and the rise of alternative proteins. They explore the challenges and criticisms faced by the alternative protein industry, the economic and environmental implications of meat consumption, and the future of food production. Bruce talks about his new book (find out more via the link below), emphasizing the need for innovation and the importance of addressing global hunger and sustainability.

Bruce's new book: https://meatbook.org/

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In this live onstage session, Food Truths host Eric Schulze discusses the rapidly changing food business and regulatory environment, including the just-announced (an hour before the panel!) new food pyramid, with a fantastic panel of food experts.

Eric's guests in this session include Juliana Bernalostos-Boy, the Chief Innovation Officer for Ingredion; Dana McCauley, the CEO of the Canadian Food Innovation Network; Brittany Kovacevik, the Managing Director at Culinex; and Carolyn O'Neil, Nutritionist & Host of the Watch What You Eat podcast (on The Spoon Podcast Network).

The panelists discuss the shift in dietary recommendations, the challenges of reformulating products, and the need for clear definitions in food policy. They emphasize the importance of transparency and consumer education in navigating these changes, as well as the potential for innovation in response to new guidelines.

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Did you know the most abundant protein in the world is from plants, not animals? You eat it in ever green leafed plant, but now CEO Ross Milne and his team of New Zealand-based Leaft Foods are bringing this protein, Rubisco, to your plate.

Rubisco is one of the most important proteins to ever exist - it ensures light and CO2 get converted into sugar and releasing that ever-so-important Oxygen for us to breathe.

Ross teaches me about what it took to make Rubisco a food ingredient, its untapped potential, and how he approaches innovation. You can learn more about Ross and Leaft Foods here https://www.leaftfoods.com/. 

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Today's guest is Meenal Lele, CEO and Founder of Hanimune Therapeutics. Meenal joins the show to discuss a complex and frustating issue for many parents and children: food allergies. Food allergies are becoming more frequently diagnosed as we learn how children's genetics, environment, and microbiomes develop in response to foods.

Meenal's food brand, Lil Mixins, is solving this with thoughtful adherence to the latest consensus science on food allergies and how best to approach reducing food allergies in children.

Despite my immunology background, I learned so much from Meenal. You can learn more about Meenal and Lil Mixins here: Hamimune Therapeutics https://www.hanimunetherapeutics.com/,

Lil Mixins https://www.lilmixins.com/, and Meenal https://www.linkedin.com/in/meenallele/

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Today's guest is Naman Tekriwal, Co-Founder and COO of Breer, a Hong Kong-based company that makes beer from excess bread that would be otherwise wasted or thrown away. Naman and his team make the case that delicious food can be made from the stuff we may want to throw away. Naman walks me through how bread is turned into beer, why local specialities make very loyal customers, and how you start a company that treats its customers as shareholders. We also talk about how Naman's journey to Breer and our shared loved for Slavic fermented beverages. You can find more about Naman here and his company here.

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Today's guest is CEO and Co-founder of Prefer, Jake Berber. Jake and his Singapore-based team are working to bring the cost of coffee down by producing authentic coffee that is bean-free. They do this by producing the flavors and aromas of coffee through a state of the art fermentation process, no coffee plant needed.

Why go around the coffee plant altogether? Well, the cost of coffee has exploded, climate change is adding difficulty to producing it, and there is a huge demand for foods that have coffee flavor. So, Jake and his team have developed a new way to produce it. And what makes this so interesting is Jake's view on how to build a food company in such a competitive environment - cleverly building consumer trust on price and quality and not on technology value.

Many neat lessons for any folks building food products using new technologies.

You can learn more about Prefer here [https://www.prefer.coffee/] and Jake here [https://www.linkedin.com/in/jakeberber/]

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Today's guest is Professor Charlotte Biltekoff, author, researcher, and lecturer at UC Davis. Dr. Biltekoff focuses on how good food became 'real' in the beginning of the 21st century and how the food industry has responded to increasingly negative public views of processed foods. She has turned her sights on ultra processed foods (UPFs) and the confusion on what they are and are not.

Most important, she unpacks the history of how we got this point, with a large discussion about food science, food scientism, and naturalism. We end up having a discussion about the nature of knowledge and nutrition and how our cultural backgrounds really frame how we think about UPFs and food's goodness overall.

As a scientist and policy maker, I learned so much from Charlotte, and I think you will too.

You can learn more about Charlotte and her work here [https://www.charlottebiltekoff.com/] and you can find links to her book, Real Food, Real Facts, here [https://www.ucpress.edu/books/real-food-real-facts/epub-pdf] and Eating Right in America, here [https://www.amazon.com/Eating-Right-America-Cultural-Politics/dp/0822355590].

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The food industry is changing faster than ever. New regulations, shifting political climate, and generational shifts in consumer attitudes. What do food leaders do about it?

We will discuss and answer your questions in this informative panel! Join food scientist and podcast host of Food Truths podcast Eric Schulze as he discusses the state of the food innovation landscape with Amy Taylor (Zevia), Sanah Baig (Executive Director | Plant Based Foods Institute), Dana McCauley, (CEO, Canadian Food Innovation Network).

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Today's episode is bringing back friend of the pod, Helena Bottemiller Evich, Founder and Editor-in-chief at Food Fix, one the sharpest food policy sources to exist. We're also joined by her colleague and policy wonk, Theodore Ross, Editor-in-chief of The Food and Environment Reporting Network. Helena and Theodore together have been monitoring RFK's MAHA movement, and we come back to check in on where MAHA is going, if anywhere.

Turns out there may be a hint of policy thesis somewhere in there, and we try to tease it out. Also, we attempt to define the paradox that seems to be brewing in HHS that will eventually come to head. You can learn more about MAHA, food policy, and our guests on Helena and Theodore's very own pod, Forked. [https://thefern.org/podcasts/forked]

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Today's guest marks the beginning of a limited series here on Food Truths where we will dive into the reality, frustrations, and misinformation surrounding ultra-processed foods. There's a lot of conflicting information, and we are going to speak to a variety of experts to understand what an UPF is and is not.

The answers may really surprise you. Today, we kick things off with WISECode's Chief Scientific Officer, Dr. Richard Black, award-winning nutrition scientist and Tufts University Professor. He tells the story of how the term UPF came to be, what they got right, wrong, and how he and his team have developed a new, more intuitive way to think about UPFs when you are at the grocery store.

You can learn more about Richard here [https://www.linkedin.com/in/rblackwisecodeai/] and more about WISECode and the free datatsets and UPF app here [https://wisecode.ai/].

Tune in for more in-depth conversations about UPFs and the importance of knowing what is and what is not ultraprocessed in your diet in the coming weeks.

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