Xtalks Food Industry Podcast Xtalks

Gatorade, a brand synonymous with vibrantly-colored sports drinks, has made a surprising move with its latest offering: Gatorade Water, a clear, unflavored beverage. In this episode of the Xtalks Food Podcast, Sydney talks about the new offering, which unlike its colorful predecessors, focuses entirely on the booming “functional water” market, projected to be worth $12 billion by 2032. Gatorade Water, which is set to hit stores next year, is infused with electrolytes and undergoes a rigorous seven-step filtration procedure. Depending on the bottle size, it contains 65 to 90 milligrams of sodium for the 700-milliliter and one-liter bottles, respectively. Research by the company discovered a demand among athletes for premium unflavored water that delivers perceived health benefits, such as faster recovery and improved gut health. But Gatorade Water will be competing in a packed market, with strong contenders like Coca-Cola’s Smartwater and other PepsiCo products, including LIFEWTR and Propel. The team wonders whether consumers would pay more for Gatorade water as opposed to regular water.

Also in this episode, Sydney talks about California’ impending ban on four chemicals found in many processed foods — brominated vegetable oil, potassium bromate, propylparaben and red dye No. 3. This legislation, now awaiting Governor Gavin Newsom’s signature, has popularly come to be known as the “Skittles ban” due to its initial inclusion of a fifth chemical. Many European countries have already prohibited the chemicals. While Europe has banned all but red dye No. 3, the US is now making strides with California leading the charge in the Skittles ban campaign. A surprising revelation is that over 10,000 chemicals are sanctioned for use in food within the US. Notably, 99 percent of these approvals come from the food and chemical industry, sidelining the FDA, the organization entrusted with the safeguarding of America’s food supply. The team commends California for leading the charge in banning potentially harmful chemicals but wonders whether it will be enough to become federal legislation in the future.

Read the full article here:

Gatorade Water: A New Dive Into the Functional Water Market

Skittles Ban? California Passes Landmark Food Safety Bill

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

As PepsiCo, Inc. positions itself at the forefront of digital advancements, the company recently declared its intention to purchase $175 million of Instacart’s Series A preferred convertible stock. This pivotal move was revealed alongside Instacart’s Form S-1 filed on August 25 with the Securities and Exchange Commission (SEC), indicating plans for its much-anticipated initial public offering (IPO). In this episode of the Xtalks Food Podcast, Sydney talks about the long-awaited IPO, Instacart’s recent sales history and PepsiCo’s investment strategy. With the Instacart IPO date looming, the strategic moves by both PepsiCo and Instacart stand as a testament to their commitment to shaping the digital trajectory of the grocery sector. The team wonders whether Instacart will continue to grow post-pandemic and how it will continue to innovate in the online grocery sector.

Also in this episode, Sydney talks about the J.M. Smucker Company’s recent acquisition of Hostess Brands. The Hostess transaction is valued at roughly $4.6 billion when excluding the debt, with Jif peanut butter producer Smucker agreeing to pay Hostess shareholders a sum of $34.25 per share. Smucker’s investment in Hostess comes at a time when significant US packaged food companies are on the hunt to broaden their brand collections, especially as the financial windfalls from the pandemic era begin to ebb. The alliance with Smucker is a significant turning point for Hostess, which has previously faced bankruptcy (in 2004 and 2012). The reasons ranged from excessive debt incurred by private equity owners to a lack of innovative snacking options. While the value is high, the team agrees that the transaction is a positive move for both Smucker and Hostess Brands.

Read the full article here:

Instacart IPO Date Draws Near as PepsiCo Makes a Strategic Investment
Who Owns Hostess Brands? Smucker’s New $5.6 Billion Acquisition

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

For a significant portion of the world’s population, baking is punctuated by the pain and discomfort of food intolerances. Lactose stands out as a particularly pesky ingredient in this regard. In this episode of the Xtalks Food Podcast, Sydney talks about Intoleran, a beacon of hope for those troubled by lactose. The Dutch brand, founded by Harmen Treep in 2008, recognized the immense gap in the market and created a line of lactase enzyme supplements tailored to cater to the lactose-intolerant community. She gives examples of other products for lactose intolerance on the market, including Lactaid and Almond Breeze, but explains why Intoleran is different. The standout feature of Intoleran is its user-friendly lactase drops. Instead of crafting an entire recipe around lactose-free ingredients or popping a pill beforehand, Intoleran users can integrate these drops into their regular baking process. By adding just five of these drops to a liter of milk, up to 80 percent of the lactose is neutralized within a day. The team commends this company for creating an innovative product that allows those with lactose intolerance to enjoy baked goods without sacrifices.

Also in this episode, Sydney talks about why leading US plant-based food companies are considering the formation of a coalition to counteract successful marketing strategies like The Incredible, Edible Egg and Got Milk?. This initiative, slated for a 2024 launch, comes as a reaction to the negative press and targeted ads by Big Ag. The plant-based sector has weathered turbulent times over recent years, facing hits from multiple directions. Sales attacks, media criticisms and advertisement blitzes, many orchestrated by Big Ag and its affiliates, have all left marks. In response to Big Ag’s strategies, Beyond Meat rolled out a campaign that subtly highlighted its commitment to farmers and countered misinformation surrounding plant-based proteins. Peter McGuinness, CEO of Impossible Foods, emphasized the need for better marketing from plant-based companies, given Big Ag’s coordinated and resounding voice. The team wonders how the planned plant-based marketing coalition will go about marketing ­— will it counterattack Big Ag or promote its variety of products in a positive light?

Read the full article here:

Intoleran: A Revolutionary Solution for Lactose-Intolerant Bakers
Big Ag Challenges Spur Coalition Among Plant-Based Companies

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

ModifyHealth, a leader in the burgeoning food as medicine industry, recently released four new meal plan offerings catering to a variety of dietary needs in the US. In this episode of the Xtalks Food Podcast, Sydney talks about these new plans, which were introduced in response to the increasing demand from consumers managing specific medical conditions including celiac disease, type 2 diabetes, high blood pressure, polycystic ovarian syndrome (PCOS) and beyond. Food as medicine refers to a philosophy that promotes the use of whole foods, nutritional therapy and diet modifications to prevent, manage and even treat certain diseases and health conditions. It often integrates a more holistic view of health, considering not just the physical body but also emotional, mental and environmental factors. With the launch of these new meal plans, ModifyHealth solidifies its reputation as a frontrunner in the food as medicine industry. The team questions the validity of these meals plans and the food as medicine industry but commend ModifyHealth for taking a different approach in a crowded market.

Also in this episode, Sydney talks about MenuTrinfo, a private company that established its own certification programs to indicate that certain food products are free from specific allergens. MenuTrinfo operates a heavily vetted ‘Certified Free From’ scheme with standards that have raised the bar for allergen-free products. The brand emphasizes on the necessity for continuous surveillance and every outlet undergoes frequent and quantified testing based on the allergen risk it poses. MenuTrinfo addresses cross-contamination by mandating that an outlet or manufacturing facility implements a robust and verified allergen control plan. Overall, MenuTrinfo’s ‘Certified Free From’ certification is an initiative that stands at the intersection of consumer safety and industry transparency, paving the way for a safer, more informed marketplace. The team applauds the work of private organizations that prioritize food safety but criticizes the government for not being able to implement such robust labeling schemes themselves.

Read the full articles here:
ModifyHealth is Leading the ‘Food as Medicine’ Industry with New Meal Plans
MenuTrinfo’s ‘Certified Free From’ Label: An Assurance in Allergen-Free Dining

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

Dunkin’, America’s largest coffee and donut chain, announced the launch of Dunkin’ Spiked Iced Coffees and Iced Teas. In this episode of the Xtalks Food Podcast, Sydney talks about the two boozy beverages, which are set to roll out in early September. Dunkin’ is entering a crowded market segment with the launch of Dunkin’ Spiked, a reflection of the rising popularity of RTD drinks that offer innovative blends of well-loved tastes. Despite the fierce competition, the Dunkin’ brand has the potential to carve a distinct identity in this dynamic landscape. While there isn’t a dominant leader in the spiked coffee market, the hard tea market is currently dominated by Twisted Tea. While it remains to be seen whether Dunkin’ can rival Twisted Tea, the market is ready for new players. On the other hand, Dunkin’ could face a tougher road ahead when it comes to hard coffee, which lacks the same level of popularity as other alcoholic RTD beverages. The team wonders who the target audience for these beverages are and whether Dunkin’s loyal fanbase will help promote these products.

Also in this episode, Sydney talks about California-based New Culture, an emerging startup using precision fermentation to produce casein proteins, which has scaled up its fermentation process to increase manufacturing volumes, specifically for its animal-free mozzarella. Founded in 2019, New Culture produces animal-free mozzarella through a unique blend of traditional cheese-making techniques and casein proteins cultivated via precision fermentation. The company debuted its animal-free mozzarella at Nancy Silverton’s Pizzeria Mozza in Los Angeles in June of this year. The official launch of New Culture’s mozzarella is set for 2024 at the same location, with plans for expansion to various pizzerias across the country. As New Culture continues to advance its production capacities, it is laying the foundation for a relatively new sector that has substantial implications for animal welfare, environmental sustainability and human health. The team wonders how restaurants will promote animal-free products and how authorities will regulate these types of products.

Read the full article here:

Dunkin’ Spiked: Dunkin’s Latest Foray into Alcohol
New Culture is Scaling up to Produce Record Amount of Animal-Free Mozzarella

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

Olli Salumeria, known for its high-quality, artisanal salami, recently launched the first preservative-free salami in the North American market. In this episode of the Xtalks Food Podcast, Sydney interviews Marco Terenghi, chief commercial officer at Olli Salumeria, to find out more about the company’s mission, history and innovative products.

Marco talks about the long process of developing Olli’s preservative-free salami and the clean label movement. He discusses Olli’s rich heritage and the balance between preserving the traditional art of salami-making while incorporating modern technological advancements. He also touches on the role of plant-based and lab-grown meat in the broader meat market.

Read the full article here:

Olli Salumeria Pioneers First Preservative-Free Salami in North America

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