Winning With Better Food

Eat Well Global

Winning with Better Food is a business podcast from Eat Well Global for leading food producers, retailers, and operators focused on turning health and nutrition into real growth. Each episode unpacks a commercial case study with the operators behind the strategy to discover what drove velocity or store visits, what consumers responded to, what built trust, and where the economics made or broke the plan. This isn’t a founder story show. It’s conversations with real food leaders to get a focused look at the commercial mechanics of selling better food, what’s worked and lessons learned.

Episodes

  1. Nov 3

    Taste, Price, Then Purpose: Matriark Foods on Messaging That Moves Product (and Impact)

    In this episode, Erin Boyd Kappelhof speaks with Anna Hammond about Matriark Foods, a food systems transformation company that upcycles vegetable byproducts and farm surplus into ingredients and food products. Anna shares how her work in public housing inspired the business, why reducing food waste and expanding access to healthy food remain central to its mission, and how Matriark serves manufacturers, food service companies, retailers, food banks, and Food is Medicine programs. They also discuss the challenge of communicating a complex value proposition, why buyer needs like taste and price must come first, and how sharper messaging is helping Matriark introduce new products and grow its impact.    Key Points From This Episode:  [00:00:00] Erin and Anna reflect on meeting through Google Food Lab and the role of messaging in turning a food company’s value proposition into sales  [00:01:52] Anna explains Matriark Foods’ mission to upcycle food byproducts, support farmers, reduce waste, and expand access to healthy food  [00:06:35] Erin asks Anna to break down Matriark’s growing product portfolio and customer base  [00:07:05] How vegetable manufacturing byproducts and surplus produce become usable ingredients instead of waste  [00:09:37] The hidden sources of food waste at the manufacturing level and the opportunity to redesign systems around them  [00:12:10] Connecting household food-waste habits with larger-scale changes throughout the food supply chain  [00:13:18] Matriark’s ingredient, food service, retail, and ready-to-eat product formats  [00:18:29] Why expanding the ready-to-eat meal line exposed the need for a clearer messaging hierarchy  [00:20:58] Auditing Matriark’s existing messaging to identify the right story for different buyers  [00:21:48] The importance of authenticity when communicating a company’s impact and value proposition  [00:23:21] Leading with buyers’ immediate priorities, including taste and price, while retaining Matriark’s broader mission  [00:25:16] Why a targeted messaging process can be especially valuable for startups competing against larger, better-resourced companies  [00:27:27] Putting the new messaging into practice and learning why product naming can create unexpected barriers  [00:29:45] Why emergency food and Food is Medicine became a core channel for Matriark  [00:33:06] The versatility of shelf-stable meals for families, disaster relief, power outages, and other situations  [00:33:46] Anna shares how she uses Matriark products in her own cooking  [00:34:44] Peach season, baking, preserving, and what Anna is enjoying in her own kitchen  Links:  Anna Hammond on LinkedIn: https://www.linkedin.com/in/matriarkfoods/   Matriark Foods: https://matriarkfoods.com/   ***  Have a story about Winning with Better Food that you’d like to share? Send Eat Well Global an email at podcast@eatwellglobal.com to tell us more!  ***  The Winning with Better Food Podcast offers a platform to discuss the nuanced issues of nutrition and the food system. All opinions shared in this podcast are those of the speakers and do not represent the official positions of the respective institutions. At the time of recording, Matriark was a client of Eat Well Global.

  2. Oct 20

    Business Growth from Better Snacking: Paloma Lopez on Bel's Mission and Strategy

    In this episode, Erin Boyd Kappelhof speaks with Paloma Lopez about Bel, a family-owned, mission-led global fruit, veggie, and dairy snacking company behind brands like Baby Bel, The Laughing Cow, GoGo squeeZ, and Boursin. Paloma traces Bel's evolution from pioneering portion-size cheese to building a three-pillar strategy of innovation, awareness, and coalitions aimed at closing the gap between growing snack consumption and Americans' lack of fruit, veggie, and dairy intake. They discuss why leading with taste and experience - rather than nutrition education - is the key to making the healthier choice the easy choice, the coalitions and research Bel is investing in to prove the business and societal case, and how the company is reshaping perceptions of snacking as a force for good.    Key Points From This Episode:    [00:00:00] Erin introduces Paloma Lopez and reflects on how they connected through past work together and following Bel's growth  [00:01:37] Paloma introduces Bel: a 160-year-old, family-owned, mission-led fruit, veggie, and dairy snacking company with brands including Baby Bel, The Laughing Cow, GoGo squeeZ, and Boursin  [00:02:50] Erin frames today's case study on why fruit, veggie, and dairy snacking is good for business  [00:04:39] Erin highlights the significance of portion control and asks how Bel evolved from portion-sized products into a full snacking strategy  [00:05:48] Paloma explains the gap Bel identified between rising snacking habits and Americans' lack of fruit, veggie, and dairy intake, and how that shaped the company's strategy  [00:10:34] Erin recaps Bel's three-pillar strategy - innovation, awareness, and coalitions - including the Portion Balance Coalition and the Good Food Coalition  [00:12:14] Paloma details the ongoing NYU study measuring the societal value created when companies intentionally offer more nutritious products  [00:14:37] Erin asks about the commercial case behind Bel's mission-driven approach  [00:15:27] Paloma explains that leading with taste and experience, not education, is what makes the healthier choice the easy choice  [00:19:25] Paloma shares results: better-for-you snacking is growing 2.5x faster than the category, with Bel's products growing even faster  [00:21:28] Erin reflects on the shift away from nutrition "finger-wagging" toward flavor-first, joyful messaging  [00:23:00] Paloma discusses "power pairings," the snackification of meals, and partnerships like the Culinary Institute of America collaboration  [00:26:50] Paloma shares her favorite Bel product, GoGo Dairy Protein, and how she enjoys it during tennis and at the pool  [00:28:09] Where to learn more about Bel and connect with Paloma    Links:  Paloma Lopez on LinkedIn: https://www.linkedin.com/in/palomalopez/   Bel Brands USA: https://belbrandsusa.com/   Portion Balance Coalition https://www.portionbalance.org/  Good Food Coalition https://www.ahealthieramerica.org/partnership-for-a-healthier-america-s-good-food-coalition-311  Culinary Institute of America https://www.ciachef.edu/  ***  Have a story about Winning with Better Food that you’d like to share? Send Eat Well Global an email at podcast@eatwellglobal.com to tell us more!  ***  The Winning with Better Food Podcast offers a platform to discuss the nuanced issues of nutrition and the food system. All opinions shared in this podcast are those of the speakers and do not represent the official positions of the respective institutions. At the time of recording, Bel is a past client of Eat Well Global.

  3. Sep 29

    Better Food as a Strategic Advantage: Chavanne Hanson on Food Choice Architecture

    In this episode, Erin Boyd Kappelhof speaks with Chavanne Hanson about using food choice architecture to improve health, wellbeing, and performance at work. Drawing on her experience at Google and Nestlé and her work through Nourishing by Design, Chavanne explains how subtle changes to menus, spaces, portions, and presentation can encourage more plant-forward eating without removing choice. They discuss breakfast salads, blended burgers, hydration strategies, portion sizing, behavioral nudges, and the importance of chef training. Chavanne also shares why better nutrition should be viewed as a strategic business advantage rather than a niche wellness initiative.  Key Points From This Episode:  [00:00:00] Erin introduces Chavanne and her transition from Google to launching Nourishing by Design  [00:01:06] Chavanne shares how her experience at Google and Nestlé shaped her approach to nutrition, culture, joy, and performance  [00:02:15] The business case for encouraging healthier and more sustainable eating in a large corporate environment  [00:03:10] Why plant-forward eating represented a business opportunity tied to health, productivity, and wellbeing  [00:05:55] How employee health connects with productivity, team performance, and talent attraction and retention  [00:07:27] Why food became an important part of employee health and wellbeing within the Google ecosystem  [00:09:29] Using breakfast salads, blended burgers, salad bars, hydration, and portion size to encourage healthier choices  [00:12:32] Why enjoyment, flavor, and freedom of choice are essential to successful nutrition programs  [00:13:06] How breakfast salads were adapted to local ingredients and cultures across global offices  [00:14:35] Re-engineering food environments so healthier and more sustainable choices become more convenient and visible  [00:14:35] Using smaller plates, reduced tray availability, and food placement as subtle behavioral nudges  [00:14:35] How moving candy away from coffee stations reduced impulsive snacking in a pilot  [00:14:35] Using frosted refrigerator glass and spa waters to encourage healthier hydration choices  [00:20:00] The measurable impact of food choice architecture, including growth in water and seafood consumption  [00:20:00] Why culinary execution and chef training are critical to making healthier food appealing  [00:20:00] How descriptive dish names increased uptake of plant-based offerings  [00:23:10] Why nutrition should be treated as a strategic advantage rather than a niche wellness initiative  [00:24:15] Making healthier choices easier, more compelling, affordable, and accessible  [00:25:24] Chavanne reflects on memorable food experiences and the role meals play in creating human connection  [00:26:45] How Nourishing by Design helps organizations use food as a strategic advantage  Links:  Chavanne Hanson on LinkedIn: https://www.linkedin.com/in/chavanne-hanson-22812111/   Nourishing By Design: https://www.nourishingbydesign.com/   Workforce Nutrition Alliance https://workforcenutrition.org/  Portion Balance Coalition https://www.portionbalance.org/  Food Allergy Research and Education https://www.foodallergy.org/  Building Impact through Eaters https://www.wearebite.org/  Culinary Institute of America https://www.ciachef.edu/  ***  Have a story about Winning with Better Food that you’d like to share? Send Eat Well Global an email at podcast@eatwellglobal.com to tell us more!  ***  The Winning with Better Food Podcast offers a platform to discuss the nuanced issues of nutrition and the food system. All opinions shared in this podcast are those of the speakers and do not represent the official positions of the respective institutions.

  4. Sep 14

    Better Food Starts With Better Data: Sam Alexander on What Shoppers Really Want

    In this episode of Winning with Better Food, Erin Boyd Kappelhof speaks with Sam Alexander about the Food Health Company and its mission to help consumers make better food choices while giving brands and retailers clearer insight into what shoppers actually need. Sam shares how experience in the beauty industry shaped an approach to food centered on consumer feedback, why the company expanded from B2B tools into a direct-to-consumer app, and how its GLP-1-focused launch is helping users identify foods that fit their individual health needs. They also discuss willingness to pay for trusted better-for-you products, surprising retail behavior, private label opportunities, and how consumer data can help shape a healthier food system. Key Points From This Episode: [00:00:00] Erin introduces Sam and the conversation around helping better food win [00:00:49] Sam shares why fresh pasta is a constant in the shopping cart and how seasonal ingredients shape homemade sauces [00:02:36] How Sam’s background in beauty influenced the creation of the Food Health Company [00:03:52] Why getting closer to consumers can help industries respond to changing expectations [00:05:11] The value of qualitative consumer feedback and the limitations of relying only on sales data [00:06:52] Sam’s personal motivation for moving from beauty into food and health [00:08:38] The Food Health Company’s evolution from B2B data tools to a direct-to-consumer app [00:09:46] How the Food Health Score supports consumers dealing with diet-related health conditions [00:12:29] Why the company chose to launch its consumer product for a highly specific audience [00:13:19] Launching the Food Health app as a shopping support tool for GLP-1 users [00:15:24] Who is using the app and how nutrition needs can change throughout the GLP-1 journey [00:17:50] Why shoppers may pay more when they trust that a product better meets their individual needs [00:19:58] Better-for-you category growth and opportunities revealed in grocery shopping data [00:21:16] Fruit snacks as an example of better-for-you products outperforming the broader category [00:22:42] Using consumer feedback to understand why shoppers switch from one product to another [00:25:06] Why Walmart, Target, Kroger, Trader Joe’s, and Aldi shoppers challenge assumptions about the “health-conscious consumer” [00:28:05] The business case for retailers to expand better-for-you options while balancing margin and retail media considerations [00:30:17] Sam explores whether shopping behavior could eventually become an indicator of health [00:31:28] How the Food Health app uses shelf-level product recognition to recommend options based on individual health needs and goals [00:32:39] Why better-for-you pancake mixes stood out as an encouraging sign of change in mainstream retail Links: Samantha Alexander on LinkedIn: https://www.linkedin.com/in/sam-talks-food/  The FoodHealth Company: https://www.foodhealth.co/  Editing and post-production work for this episode was provided by The Podcast Consultant (https://thepodcastconsultant.com)

  5. Sep 1

    From Pilot to Supply Chain Transformation: Carolyn Gahn on Applegate’s Do Good Dog

    In this episode, Erin Boyd Kappelhof speaks with Carolyn Gahn of Applegate about the company’s mission to change the meat we eat and the story behind its regenerative beef hot dog, the Do Good Dog. Carolyn explains how Applegate built a new regenerative supply chain, why the standalone product was removed from shelves, and how the company responded by converting its existing beef hot dog supply chain instead. Key Points From This Episode: [00:00:00] Erin introduces Carolyn Gahn and explains why the Do Good Dog is a case study in learning from a product that fell short while continuing to advance the larger mission. [00:02:13] Erin asks Carolyn to introduce Applegate and provide context for the company’s mission and product portfolio. [00:02:36] Carolyn shares Applegate’s history, its mission to change the meat we eat, and its approach to improving familiar foods such as deli meat, hot dogs, bacon, and chicken nuggets. [00:04:44] Carolyn explains why Applegate chose a regenerative beef hot dog as an accessible way to introduce the environmental benefits of regenerative agriculture. [00:04:44] The supply chain work behind the Do Good Dog, including educating farmers, certifying acreage, paying premiums, and navigating infrastructure challenges. [00:04:44] Why consumers struggled to distinguish the new regenerative product from Applegate’s existing natural and organic hot dogs. [00:04:44] How the pilot succeeded operationally and environmentally even though the standalone product was removed from shelves after two years. [00:04:44] Applegate’s decision to convert its existing beef hot dog supply chain to certified regenerative sourcing without changing the products or prices. [00:04:44] How that shift increased the certified regenerative acreage in Applegate’s supply chain from 260,000 acres to 10.8 million acres. [00:12:58] Erin asks how Applegate decided to double down on regenerative sourcing after the original product did not succeed at retail. [00:14:18] Carolyn describes how Applegate uses its mission as part of product development and business decision-making, even when the better long-term choice costs more initially. [00:14:18] Why creating a sustainable regenerative beef market requires demand across the whole animal and how Applegate can help bring that work to scale. [00:19:56] How Applegate simplifies regenerative agriculture messaging on packaging while providing deeper information through its website and other channels. [00:19:56] The role of third-party certification in building credibility and trust without adding more confusion at the shelf. [00:23:56] Applegate’s three nutrition strategy pillars: health-forward innovation, sustainable nutrition, and better choices made easy. [00:23:56] How Applegate connects product formulation, farming practices, research, consumer education, and accessibility within its broader mission. [00:23:56] The company’s year-long testing of beef hot dogs for omega-6 and omega-3 fatty acid profiles and its average ratio of 1.3 to one. [00:28:26] Erin reflects on the Do Good Dog as an example of learning from a pilot rather than abandoning the larger goal. [00:28:26] Erin previews an upcoming New York Climate Week event focused on helping consumers and the food industry succeed with better food. [00:31:12] Carolyn shares her favorite way to serve Applegate chicken nuggets as part of a salad. [00:32:06] Carolyn explains how listeners can connect with her through LinkedIn or Applegate’s consumer relations team. Links: Carolyn Gahn on LinkedIn: https://www.linkedin.com/in/carolyngahn Applegate: https://applegate.com/ Applegate + Eat Well Global’s Climate Week NYC 2026 event at interactive session at Regen House. RSVP here: https://luma.com/applegate-eatwellglo... Editing and post-production work for this episode was provided by The Podcast Consultant (https://thepodcastconsultant.com)

  6. Aug 31

    Welcome to Winning With Better Food

    Winning With Better Food is a new business podcast focused on how food producers, retailers, and operators are turning health, nutrition, and sustainability into commercial growth. The series examines what helps better food succeed in the market, from building consumer trust and driving sales to refining messaging and adapting when an initial approach falls short. Through conversations with industry leaders, the podcast will unpack the strategies, decisions, economics, and results behind brands that are growing while helping reshape what health-forward food can mean. Links: Erin Boyd Kappelhof on LinkedIn: https://www.linkedin.com/in/erinboydkappelhof/  Eat Well Global: https://eatwellglobal.com/  Editing and post-production work for this episode was provided by The Podcast Consultant (https://thepodcastconsultant.com)

  • 6 Episodes

Ratings & Reviews

5
out of 5
4 Ratings

About

Winning with Better Food is a business podcast from Eat Well Global for leading food producers, retailers, and operators focused on turning health and nutrition into real growth. Each episode unpacks a commercial case study with the operators behind the strategy to discover what drove velocity or store visits, what consumers responded to, what built trust, and where the economics made or broke the plan. This isn’t a founder story show. It’s conversations with real food leaders to get a focused look at the commercial mechanics of selling better food, what’s worked and lessons learned.

Information

  • Creator
    Eat Well Global
  • Years Active
    2026
  • Episodes
    6
  • Rating
    Clean
  • Copyright
    © Eat Well Global
  • Show Website
    Winning With Better Food