food sustainability

Each year, Product of the Year USA shines a spotlight on the most innovative products across various industries. The food and beverage sectors are particularly dynamic, with consumers always on the lookout for novel and healthier options. In this episode of the Xtalks Food Podcast, Sydney talks about the food and beverage products that stood out for their exceptional offerings in the food and beverage categories. Product of the Year USA’s awards in these categories serve as a testament to creativity and quality, guiding consumers to outstanding products. Notably, ALDI continued its streak of excellence, securing five out of 19 awards for its exclusive products. Other products that earned Product of the Year USA’s iconic red seal include Quaker Fruit Fusion Instant Oatmeal, Kinder Chocolate, Blender Bites, SKITTLES Littles and Organic Valley Reduced Fat Eggnog, to name a few. Each team member talks about the product that stood out to them the most and wonders why ALDI secured so many coveted spots.

Also in this episode, Sydney talks about emerging companies that are at the forefront of developing technologies that revolutionize the way we preserve produce, making it possible to keep fruits and vegetables fresh for longer periods and reduce food waste. The significance of enhancing produce shelf life cannot be overstated, especially considering the FAO report that approximately one-third of all food produced globally is wasted. In response to these challenges, several companies — including Fresh Inset, Apeel Sciences, Hazel Technologies and StixFresh — are pioneering new technologies to extend the shelf life of produce without compromising on quality or sustainability. These companies represent just a few examples of the many innovative efforts underway to address the critical issue of food waste through the extension of produce shelf life. The team praises these companies for their efforts and wonders whether the implementation of this tech will impact food prices.

Read the full article here:

Top Products of 2024: Innovation in Food and Beverage
Extending Produce Shelf Life: Innovations Transforming the Food Industry

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This episode of the Xtalks Food Podcast features an interview with with Chad Pawlak, CEO of Genvor, a developer of sustainable plant health solutions. Recently appointed CEO, Pawlak discussed his vision for Genvor under his leadership, specifically in the context of sustainability. He highlighted Genvor’s recent partnership with the US Department of Agriculture (USDA) that led to a significant publication on antimicrobial peptides (AMPs). Pawlak talked about Genvor’s plans for commercializing the peptides and how the company aims to implement AMP-enabled resistant technology in corn varieties. He also discussed how Genvor plans to engage with the broader agricultural community, including farmers, researchers and industry stakeholders.

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As we step into 2024, the food industry is poised to be at the cusp of transformative changes, shaped by evolving consumer preferences, technological advancements and a growing emphasis on sustainability. In this episode of the Xtalks Food Podcast, Sydney talks about the top food industry trends to look out for in 2024. She interviewed Are Traasdahl, founder and CEO of Crisp; Brian Wenngatz, CEO of Sentera; Pat McCullough, CEO of ProducePay; and Michael Lines, CEO and President of Wellness Natural Inc., which owns SimplyProtein. After discussing each trend, the team weighs in to provide further insights.

Traasdahl predicts that 2024 will mark a new era for the food industry, characterized by advanced demand sensing, smarter data use for sustainability and availability and more nimble supply chains amid consumer preference shifts. Wenngatz foresees an accelerated adoption of generative AI in agriculture. McCullough’s predictions focus on key areas of innovation and sustainability. Lastly, Lines says 2024 will see the continued rise in demand for plant-based products, the importance of nutritious yet flavorful snacks and the focus on sustainability.

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2024 Food Industry Trends: Navigating the Future of Tech, Sustainability and Nutrition

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This episode of the Xtalks Food Podcast features an interview with Pat McCullough, CEO of ProducePay, a startup transforming the global produce industry into a more connected and sustainable movement. McCullough talks about his role at ProducePay as well as its startup story. He also shares his 2024 predictions for the food industry, focusing on blockchain and data challenges; food waste; sustainable agri-tech solutions; challenges of implementation; consumer preferences and behaviors; climate change and supply impact; emerging technologies beyond blockchain; and more. McCullough's predictions for 2024 emphasize the importance of technology in improving transparency and efficiency in the produce supply chain.

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2024 Food Industry Trends: Navigating the Future of Tech, Sustainability and Nutrition

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Air Up, a revolutionary water bottle company, emerged from a unique academic project and rapidly transformed the way we perceive and consume water. In this episode of the Xtalks Food Podcast, Sydney talks about the Munich-based startup, which began as a university project in 2016, combining neuroscience and design. It’s the first hydration system that flavors water solely through scent. This innovative approach leverages the fact that about 80 percent of what we perceive as flavor actually comes from our sense of smell. The Air Up bottle uses retronasal smelling to bring flavor to plain water. When users drink from the bottle, the ‘flavored’ air from the scent pods mixes with the water, creating a taste experience without actually flavoring the water itself. What sets the Air Up bottle apart from other water bottles is its blend of technology, sustainability and health consciousness. Although they read mixed reviews, the team praises Air Up for its innovative approach to hydration and are eager to try it out for themselves.

Also in this episode, Sydney talks about why food industry influencers were recently at the center of a controversy highlighted by the Federal Trade Commission (FTC). Last week, the FTC issued warning letters to two major groups in the food and beverage sector and several online food industry influencers for inadequate disclosure of paid social media posts that endorsed a sweetener and various sugary products. These influencers, affiliated with the American Beverage Association and the Canadian Sugar Institute, had made posts on Instagram and TikTok. The American Beverage Association, a powerful lobbying group with members like Coca-Cola Company and PepsiCo, and the Canadian Sugar Institute, representing Canadian sugar manufacturers, appeared to have hired these influencers. This crackdown aims to establish a new standard for transparency, particularly when the funding sources behind these campaigns are not explicitly stated. The team posits that there should only be one way to disclose ads on social media for complete transparency.

Read the full article here:

Air Up: Revolutionizing Hydration with Scent and Sustainability

Food Industry Influencers Warned by FTC for Inadequate Disclosure of Paid Promotions

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Our dietary choices have a significant environmental impact, with agriculture accounting for almost 30 percent of worldwide greenhouse gas (GHG) emissions. In this episode of the Xtalks Food Podcast, Sydney talks about the top 10 worst foods for the environment, starting with beef. Raising cattle for beef is highly resource-intensive, requiring significant amounts of land, water and energy. Next to beef, but with a lesser impact, is dark chocolate. The significant emissions from dark chocolate primarily result from land use changes, like deforestation, which disrupt the balance of GHG emissions and lower the Earth’s ability to absorb CO2. Third is lamb and mutton, which generates more emissions than an equivalent amount of beef, but they are not widely consumed in the US. Beef (dairy), coffee, farmed shrimp, cheese, farmed fish, pork and poultry round out the rest of the list. The team is surprised that dark chocolate and coffee are in the top five but aren’t surprised by beef and if its derivatives occupying three spots on the list.

Also in this episode, Sydney talks about TIME Magazine’s best food inventions of 2023. The magazine spotlighted 200 groundbreaking inventions, 13 of which were related to the food industry. The list includes the ChefDoodler, an innovative pen that extrudes sugar in a three-dimensional form, allowing users to craft edible objects, similar to a glue gun but with candy instead; The Luna UCR avocado, the culmination of a multi-decade breeding program at the University of California, Riverside; the Nama J2 Cold Press Juicer, which allows users to insert large chunks or entire fruits for juice production, eliminating the need for slicing; and The Sweet Garleek, a unique vegetable is a hybrid of garlic and leek, developed by chef Dan Barber’s Row 7 Seed Company, among others. The team is impressed by the vast array of inventions spanning various sectors of the food industry and discuss which inventions would be most useful to them.

Read the full article here:

Top 10 Worst Foods For the Environment

Best Food Inventions of 2023, According to TIME Magazine

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The Rethink Plastic alliance, in collaboration with a coalition of 81 organizations, is advocating for the integration of effective reuse systems into the European Union’s (EU’s) Packaging and Packaging Waste Regulation. This push aims to mitigate waste produced by single-use plastic takeaway packaging. In this episode of the Xtalks Food Podcast, Sydney talks about the collective’s push for the transition towards reusable packaging in the food packaging industry, asserting that it has significant environmental and financial benefits. The Rethink Plastic alliance provides a factsheet offering seven reasons why reusable takeaway packaging is a sustainable alternative to single-use options, including that it is more climate-friendly in terms of water consumption. The factsheet also brings attention to the issues of paper packaging, asserting that it can have a significant toll on forest resources and is not always recyclable due to contamination by food or coatings of plastic and aluminum. The team appreciates the alliance’s goals but points out that reusable packaging is only more sustainable if they are reused multiple times. 

Also in this episode, Sydney talks about BetterBrand’s introduction of two new flavors of its flagship product, The Better Bagel. The unveiling of “The Pretzel” and “The Sesame” marks the continued expansion of the company’s product line, joining the existing flavors of “The Classic,” “The Everything,” “The Cinnamon” and “The Chocolate Chip.” The Better Bagel has revolutionized the bread aisle with its innovative “grain-changing” technology. This tech replaces ingredients found in traditional bagels and bread that contribute to high refined carb content with healthier alternatives. The Better Bagel is not only a triumph of food technology, but also a testament to BetterBrand’s commitment to nutrition. Each bagel has the net carb equivalent of two slices of a banana, but with 250 percent more protein, 90 percent fewer carbs and no added sugar compared to an average store-bought bagel​​. The success of The Better Bagel reflects the growing market demand for low-carb and keto-friendly products. The team is impressed by BetterBrand’s reinvention of a classic breakfast food and Sarah explains the food science behind The Better Bagel. 

Read the full article here:

Rethink Plastic Alliance Advocates for Stricter Regulations to Minimize Packaging Waste

BetterBrand Unveils New Varieties of the Revolutionary Better Bagel

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The fastest growing beverage brands are those that have tapped into the consumer’s evolving demands, bringing to the table innovative products that combine taste, convenience, affordability and sustainability. In this episode of the Xtalks Food Podcast, Sydney talks about the top three fastest growing beverage brands in 2023 and what’s driving their success. The list is based on the Financial Times’ ranking of The Americas’ Fastest-Growing Companies 2023, a list of the 500 companies in the Americas that have the highest growth in publicly disclosed revenues between 2018 and 2021. First is Athletic Brewing Company, a direct-to-consumer (D2C) business that specializes in producing non-alcoholic craft beer. Second is Iconic Brands, a vertically integrated beverage company offering a unique portfolio of wines, spirits, alcoholic ice pops, ready-to-drink (RTD) cocktails and mixers. And third on the list is Smith Teamaker, an integrated, omni-channel luxury tea company. The team is not surprised that beverage giants like Coca-Cola and Pepsi did not make the list and praise these companies for tapping into burgeoning markets.

Also in this episode, Sydney talks about a new study that proposed seaweed cultivation as a promising solution to address malnutrition and mitigate climate change simultaneously. The research revealed that seaweed cultivation could significantly elevate income levels for farmers, particularly those in low- and middle-income countries (LMICs). The study showed also that perennials like brown algae farms can absorb up to ten tons of CO2 per hectare of sea surface annually. However, increasingly acidic ocean waters due to climate change could hamper the growth of healthy, edible seaweed. Furthermore, the primary export value of seaweed lies in its extracts, used as ingredients, rather than the whole sea vegetable. Despite these challenges, the opportunities that seaweed cultivation offers are vast. The team points out some issues that can arise when a product is mass produced and industrialized, but still see the potential that seaweed cultivation offers. 

Read the full article here:

Top 3 Fastest Growing Beverage Brands in 2023

Could Seaweed Cultivation Help Solve Global Nutrition and Climate Challenges?

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Researchers at McMaster University in Canada have developed a rapid Salmonella test for detecting contamination in chicken and other foods, which could help to reduce the cost of food processing and improve food safety. In this episode of the Xtalks Food Podcast, Sydney talks about new Salmonella test, which provides accurate results in an hour or less and does not require accessories or a power source. Traditionally, Salmonella detection was done through a series of tests that could take several days to complete. This delay in results can lead to the spread of the infection, as the contaminated food may not be identified until several days after it has been consumed; however, this novel, rapid Salmonella test offers a more efficient way to detect the bacteria. Another advantage of the rapid Salmonella test is that it is relatively easy to perform and it can be used in a variety of settings, including labs and food processing facilities. The team praises McMaster for developing this test but wonders whether the color strip that indicates a positive test could be difficult to interpret.

Also in this episode, Sydney talks about what General Mills, Nestlé and Unilever are doing to address sustainability concerns. General Mills has made a significant commitment to sustainability, setting a goal to reduce GHG emissions across its value chain by 30 percent by 2030 through various green initiatives. Nestlé has set ambitious targets to achieve carbon neutrality by 2050, with a focus on reducing emissions across its supply chain. Unilever has set a goal to achieve net zero emissions across its value chain by 2039, with a focus on reducing GHG emissions from its products. These companies have set ambitious targets to reduce GHG emissions, conserve water and ensure that their supply chains are sustainable and ethical. The team wonders whether theses long-term goals are achievable or whether the companies are taking advantage of buzzwords like water neutrality to promote themselves are sustainable.

Read the full articles here:

New Rapid Salmonella Test Could Accelerate Poultry Safety
3 Major Food Companies’ Long-Term Green Initiatives and Sustainability Goals

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For the 100th episode Xtalks Food Industry Podcast, the team starts off by discussing their favorite episodes from the past two years.

From turkey and Topo Chico, to coffee and baby formula, last year saw its fair share of food shortages, supplies for some of which are only now beginning to be replenished. Unfortunately, the new year has brought with it a new set of food supply chain challenges, including the most recent tomato shortage in the UK. In this episode of the Xtalks Food Podcast, Sydney talks about some of the causes for the shortage, including poor weather in Morocco and Spain and high energy costs in the UK. Other factors include fluctuating labor costs and shortages, British supermarkets habitually underpaying their suppliers and anecdotally, Brexit. The team talks about how they believe consumers would react upon spotting empty shelves at the grocery store and how store operators can do damage control to save their reputations.

Also in this episode, Sydney talks about a recent cyber attack on Dole plc, a major American producer and distributor of fresh fruits and vegetables. Although Dole contained the threat, grocery stores witnessed the effects of the cyber attack. Sydney exemplifies this cyber attack to discuss why food and beverage companies are often targets and what they can do to mitigate the risk of a cybersecurity incident. Hear additional insights from Kristin Demoranville, CEO and founder of AnzenSage, a cybersecurity firm that specializes in the protection of the food and beverage industry. The team wonders why small businesses are sometimes targets of cyber attacks but agrees that no companies are immune and should always be prepared.

Read the full article here:

Why the UK is Facing a Tomato Shortage in 2023
How Companies Can Protect Against a Food Cyber Attack

Listen to the team’s favorite episodes here:

Food and Beverage Industry Trends for 2023 – Xtalks Life Food Podcast Ep. 91

Slate Chocolate Milk + Aunt Jemima Rebrands – Xtalks Food Podcast Ep. 2

What you Need to Know About Food Clinical Trials + Why Babybels Are Wrapped in Wax – Xtalks Life Food Podcast Ep. 73

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The US Food and Drug Administration (FDA) has added sesame to its list of major allergens, making it easier for people with sesame allergies to safely consume packaged food without fear of an allergic reaction. In this episode of the Xtalks Food Podcast, Sydney talks about the newly listed allergen and the labeling requirements that come with it. While the requirement that sesame be listed as an allergen came into effect at the start of 2023, consumers may still find food products for sale that don’t list it on the label since they were produced prior to January 1st. Identifying which foods contain sesame is an important step in food safety and health care as an estimated 0.2 percent of children and adults in the US are allergic to sesame. The team wonders why it took nearly 20 years for sesame to be added to the FDA’s list of major allergens and how it will impact food products that aren’t packaged as well as food at restaurants. 

Also in this episode, Sydney talks about the recent approval of house crickets in food products in the European Union (EU). The newly approved regulation will allow food producers to introduce the partially defatted dry powder of the house cricket into the EU food market.The European Food Safety Authority (EFSA) also approved the powder production process, which includes a 24-hour fasting period for the insects before they are frozen, washed, thermally processed, have their oil extracted and, finally transformed into dried-up powder. Food containing house cricket products will require appropriate labels since some researchers believe that these insects could cause allergic reactions in consumers allergic to crustaceans, dust mites and mollusks. The team discusses consumer willingness to try food products that contain house crickets and wonders whether vegetarians and vegans would eat insect-containing products.

Read the full article here:

Sesame Allergies Cause FDA to List Sesame as the 9th Major Allergen

EU Approves Use of House Crickets in Food Products

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For many, a new year calls for resolutions, and for some, that may include giving up meat, dairy and eggs for Veganuary 2023. In this episode of the Xtalks Food Podcast, Sydney gives a brief history of Veganuary and details its growth over the past ten years. When Veganuary began in 2014, it garnered 3,000 participants. Last year, that number reached 630,000. While some people are vegan or vegetarian when they opt in, for the most part, participants who sign up to try Veganuary are meat-eaters. Sydney also talks about some companies and restaurants that launched products or campaigns for this year’s Veganuary, including chocolate maker Lindt and McDonald’s. The team discusses different motivations for going vegan, from health to sustainability, and whether there’s a market for “unhealthy” and fast food vegan options.

Also in this episode, Sydney talks about the ongoing American and international egg shortage and resulting egg price hike. The shortage is due to an unprecedented outbreak of highly pathogenic avian influenza (HPAI) that has killed tens of millions of egg-laying chickens nationwide. Since the outbreak was detected last February, more than 57 million birds in hundreds of commercial and backyard flocks have been affected by it. The egg shortage brings with it soaring egg prices, meaning consumers are shelling out more for eggs at the grocery store right now, with some states like California and Colorado being hit harder than others. The team wonders whether a specific group or agency is to blame for the bird flu outbreak and agrees that consumers should be informed of the reason behind a shortage and price hike.

Read the full article here:

Will Veganuary 2023 Have the Highest Participation Rate to Date?

Why Is There an Egg Shortage in the US and Around the World?

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As 2022 came to an end, many of the lessons learned and habits formed will continue to shape the food and beverage industry in the coming year. In this episode of the Xtalks Food Podcast, Sydney talks about the top three food and beverage industry trends to look out for in 2023. She interviewed Bradley Saxe, President of Mainline Foods, and Chef Michael Sanguinetti, business development and market specialist at INTUEAT, to hear their food and beverage industry predictions for the coming year. After discussing each trend, the team weighs in to provide further insights.

The first trend to look out for is the “next generation of plant-based,” which will shift away from processed meat alternatives and focus more on chefs and food makers getting creative with vegetables and making them more of a star than just using meat substitutes. The next trend looks at a realistic sustainable food system as an ecosystem rather than individual initiatives, which often starts with sustainable farming, from cows to cod to corn and everything in between. The final trend for 2023 involves tech savviness and social media, with a greater emphasis on understanding advancements in agriculture technology and food traceability technology. 

Read the full article here:

3 Food and Beverage Industry Trends for 2023

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Our 2Gs, Sadaf and Archit are hosting American chef and podcaster Keith Sasarin this week. They discuss:

• How did Keith become a chef?
• How did he discover Indian food?
• What are the biases against Indian food in the west?
• What is the link between mental health and eating? 
• Why did he name his restaurant Aatma?

Important links to geek out more:

1. Twitter: @keithsarasin
2. Instagram: @keithsarasin
3. Keith’s Website 
4. A Love Letter to Indian Food by Chef Keith Sarasin
5. Keith’s Podcast: More Than Masala
6. TV Show: The Bear

You can follow Sadaf Hussain & Archit Puri on their Instagram handle

Sadaf Hussain: @sadaf_hussain 

Archit Puri: @thehustlingglutton

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Canadian nanotechnology company Sixth Wave Innovations Inc. recently announced that its patent-pending Accelerated Molecularly Imprinted Polymer (AMIPs) food safety testing technology has expanded its library of detectable foodborne illness-causing pathogens. In this episode of the Xtalks Food Podcast, Sydney talks about the new tool, which will cover E. Coli, Salmonella, Listeria monocytogenes and Sarcina. From the identification of outbreaks to outpatient expenditures and lost wages, foodborne illness outbreaks cost Americans billions of dollars each year. Sixth Wave is hopeful its new food safety testing tool will reduce these multi-billion dollar outbreaks. The company’s AMIPs testing platform offers the food industry a fast, reliable and cost-effective way to increase food safety testing frequency and ensure the quality of food and beverage products. The team was surprised to hear how expensive foodborne illness outbreaks are and applaud Sixth Wave for creating a quick and effective testing tool.

Also, in this episode, Sydney talks about what will be trending in the specialty foods space for 2023, according to the Specialty Food Association (SFA) Trendspotter Panel. As consumers have been increasingly cooking at home during and post-pandemic, the panel predicted that brands will focus on providing tools and recipes for at-home chefs looking to make simple meals via meal kits and meal starters. The panel also predicted that consumers will be looking out for innovative packaging that can offer increased portability while lessening messiness. Continued sustainability and environmental concerns led environmentally friendly foods to rank second on the panel’s 2023 trends. Other major specialty food trends that the panel identified included an increased desire for globally inspired condiments, sauces and oils; interest in international fruit beverage and snack applications; and a continued shift toward naturally occurring sweeteners.

Read the full articles here:

New Food Safety Testing Tool Can Detect Multiple Foodborne Illness-Causing Pathogens

Top Trending Specialty Foods to Expect in 2023

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In the late 2010s, Beyond Meat developed the next generation of plant-based meat products, winning over consumers with its innovative new take on the veggie burger. However, 2022 hasn’t been as kind to the plant-based meat market leader. In this episode of the Xtalks Food Podcast, Sydney talks about where plant-based meat marketing falls short, resulting in declining sales amid inflation and a crowded market. Since there is little to no differentiation in the space among the most prevalent brands, consumers have no reason to consume one company’s soy-based products over another’s. Differentiating within a commodity category requires creativity, innovation and imaginative elevation, which are things that, unfortunately, few plant-based meat companies are attempting. The team agree that plant-based meat brands must market to all consumers, rather than just plant-based eaters, and differentiate themselves by highlighting certain ingredients or environmental benefits. 

Also, in this episode, Sydney talks about the recent SIAL food conference in Paris, which brought together more than 7,000 companies from 130 countries. From collagen water to protein chips to a plastic straw alternative, the exhibitors did not disappoint the more than 300,000 attendees from around the world. Key contemporary food trends in the spotlight this year included a natural approach to formulation, a heightened focus on the environment and ethics, and a digital transformation of the food and beverage industry. Sydney discusses three products featured at the event: a collagen-enhanced water, protein chips and a plastic straw alternative made from rye. Ayesha is skeptical of the collagen-enhanced water, worried that the company might be promoting false health claims. The team praise the conference for including not only food and beverage companies, but also those that focused on utensils and packaging. 

Read the full articles here:

Why Plant-Based Meat Sales are Stagnant in 2022

SIAL 2022 Brought Food and Beverage Innovation from Around the World

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A few weeks ago, brand executives, investors and entrepreneurs from around the world came together for the Future Food-Tech event in London to discuss large-scale solutions in alternative proteins, health and nutrition. In this episode of the Xtalks Food Podcast, Sydney talks about the future of food tech, namely the future of protein and precision fermentation. A major category highlighted at the event was the potential for cultivated meat, which speakers and exhibitors at the event identified as a way forward for sustainable meat production. Precision fermentation was another popular topic at the event as the benefits of this technology could offer the dairy sector a clearer path towards becoming more sustainable. The team wonder whether food produced using these technologies will ever replace tradition methods of food production and whether there will be pushback from consumers when they become more mainstream.

Also, in this episode, Sydney talks about Planterra Foods, a plant-based meat company that shut down after only two years on retail shelves. Owned by meat giant JBS, Planterra Foods’ products were sold at retail in 2020 under the Ozo brand, which offered plant-based burger patties, grounds and meatballs. While all the major meat players have made moves into the plant-based meat category, JBS’s move to shut down Planterra Foods follows Maple Leaf Foods’ decision to reallocate some resources from its plant-based meat businesses, back to conventional meat amid slowing sales. Prominent plant-based meat players also experienced flat or declining sales in the last few quarters. The team discuss the ethics of traditional meat companies owning and operating plant-based meat brands and wonder why plant-based meat hasn’t been as popular in recent months.

Read the full articles here:

What’s Next for the Future of Food Tech?

Why Plant-Based Meat Brand Planterra Foods is Shutting Down

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Coffee inventories in South America are declining so severely that reserves are predicted to be extremely low, but can we expect a coffee shortage? In this episode of the Xtalks Food Podcast, Sydney talks about a potential coffee shortage as prices have been volatile in recent months. However, the situation is predicted to get even worse in the weeks ahead as Brazilian coffee exports hold on to their supplies to drive up prices. She discusses both the environmental and economic factors contributing to the shortage and the fact that coffee giants like Starbucks, Lavazza and Costa will absorb the price hikes and pass them on to the customer. The team wonder whether lab-grown coffee and other alternatives to traditional coffee will help curb future shortages of the popular commodity.

Also, in this episode, Sydney talks about the latest dangerous TikTok challenge of cooking chicken in NyQuil. The FDA issued a stern warning to address the disturbing challenge, which encourages participants to cook chicken in NyQuil and other over-the-counter (OTC) cold medicines. While consuming too much NyQuil can be dangerous on its own, the agency also stated that simply heating up the medication can make it much more concentrated and change its properties in other ways. Sydney discusses the origins of the challenge and some potential reasons why TikTok users are participating. The team wonder why TikTok and other social media platforms don’t condemn or remove these videos sooner and whether participants have a low risk threshold or simply don’t understand the dangers associated with these types of challenges.  

Read the full articles here:

Is There a Coffee Shortage Brewing?

FDA Warns Against Cooking Chicken in NyQuil

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US President Joe Biden recently issued an executive order entitled, “Advancing Biotechnology and Biomanufacturing Innovation for a Sustainable, Safe, and Secure American Bioeconomy.” In this episode of the Xtalks Food Podcast, Sydney talks about the new executive order, which prioritizes research and innovation in a variety of fields, including food. While biotech in general is often associated with energy, medicine and pharmaceuticals, it plays a significant role in the food and beverage industry. She discusses the regulation, safety and controversy behind genetically modified organisms (GMO) as well as precision fermentation to create animal protein without the animals. The team talk about how anti-GMO groups are doing a disservice to consumers and wonder whether biomanufacturing is the key to sustainably feeding future generations.

Also, in this episode, Sydney talks about cultivated meat company Steakholder Foods, whose 3D bioprinting capabilities allow it to print steaks, among other meats. To create the true taste, texture and mouthfeel of traditional steak, the company uses a special process that combines cell cultivation with 3D bioprinting, which can produce structured meat with any muscle-to-fat ratio at an industrial scale. Steakholder’s other offerings include cultured pork, chicken, fish and seafood. As the only cultivated meat company that is publicly traded on the Nasdaq market, the Israeli food tech company is hoping its 3D-printed cultivated meats will allow it to stand out among the 107 other companies in the space. The team are curious to know what bio-printed cultivated meat tastes like and wonder when these types of products will finally hit the market. 

Read the full articles here:

How Biden’s New Biotechnology and Biomanufacturing Executive Order Will Impact the Future of Food

Steakholder Foods is 3D Bioprinting Steak, Among Other Meats

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