food sustainability

What does a healthy ocean look like? What is seaforestation and why might it be a breakthrough to combat climate change? Renowned chef and sustainability advocate Ned Bell joins us today to discuss these important topics and more.

Hosted by Drew Munro, The Wellness Hub is a show dedicated to helping you lead your most productive & healthy life. Each week we host entreprenuers, innovators and disruptors to share their personal journeys and advice on how to prioritize your health and accomplish more in the modern world.  We explore topics ranging from healthy eating, technology, bio-hacking, fitness, mindfulness & more.

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FIJI Water bottles, which feature an iconic square shape and vibrant branding, are now made from 100 percent recycled plastic and are also fully recyclable. In this episode of the Xtalks Food Podcast, Sydney talks about FIJI’s 100 percent recycled polyethylene terephthalate (rPET) bottles that replaced its virgin rPET 500-milliliter and 330-milliliter bottles throughout the US. However, the water business in Fiji has brought some dissent. While the export of mineral water added more than $100 million to Fiji’s economy, the company churns out bottles of water in a country where citizens don’t have access to drinking water. The team wonders whether bottled water will ever become a thing of the past and commends FIJI for making the switch.

Also, in this episode, Sydney talks about cell-based chocolate, which is made by growing cells in a similar way to cultured meat and seafood. To make cell-based chocolate, cells must be sampled through cocoa beans that are selected for their taste, smell, melt and performance. A part of the bean is incubated at a certain temperature in a completely dark environment. After several weeks in bioreactor tanks, the cocoa cells ferment and achieve a rich flavor, resulting in cell-cultured cocoa nibs. Several companies, including California Cultured and Fazer, have already entered the cell-based chocolate space, but they are far from commercialization. The team discuss whether they would try cell-based chocolate and whether consumer reception would be positive. 

Read the full articles here:

Fiji Water Bottles are Now Made From 100 Percent Recycled Plastic

Is Cell-Based Chocolate the Next Big Food Trend?

For more food and beverage industry content, visit the Xtalks Vitals homepage.

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If you've ever considered going plant-based/vegan/vegetarian, or even turning your foodie passion into a business, then this episode is for you. My guest today is Chef Mokgadi Itsweng, Creative Director and Head Chef at Lotsha Home Foods.

Today she shares all the wisdom she's gathered throughout her 17-year journey in the food industry. And now that she's got many skills and lessons under her belt, she's ready to share it with us all through the products she sells on your supermarket shelf, her cook book Veggie Licious, the farmers she supports, her speaking engagements and teachings on various platforms, including Shades and Layers.

In today's episode, she talks about:

-Food sustainability
-Organic Farming IRL
-Consciousness vs. Convenience
-Pivoting a Business (Agility)
-And of course, her very own personal story since childhood

Definitely don't miss this one! We had loads of laughs and I hope you'll share in the joy of this conversation.

LINKS AND MENTIONS

Sechaba Mogale – Co-founder of Iconic South African clothing brand, Loxion Kulcha: https://loxionkulca.com/

 SPAR’s – When Mokgadi mentions what sounds like ‘spas’, as in wellness centers, South Africans understand that she’s actually referring to the supermarket chain, which is also present all across Europe: 

 Siyakhana Food Garden: https://siyakhana.org/temp/

 Future Food Institute: https://futurefoodinstitute.org/

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Clean Food Group, a food tech company based in the UK, plans to commercialize a yeast-based palm oil alternative that could reduce global deforestation. In this episode of the Xtalks Food Podcast, Sydney talks about a palm oil alternative that uses fermentation technology to grow yeast in tanks while using lignocellulosic waste as a feedstock and renewable energy as an energy source. The sustainable alternative can be used in all products that currently require palm oil and may also reach price parity with conventional palm oil. The team wonders why palm oil is so ubiquitous in food production and discuss why a multi-faceted approach is needed to address all the negative environmental impacts of palm oil production.

Also, in this episode, Sydney talks about Monster Energy’s entrance into the alcoholic beverage category with Beast Unleashed. It will be the energy drink brand’s first new alcoholic beverage since the beverage maker acquired CANarchy Craft Brewery Collective for $330 million in early 2022. Beast Unleashed will also be the first time Monster has leveraged its namesake brand in the alcohol space. Since alcohol remains a small but growing segment for Monster Beverage, the company has been exploring other avenues for growth, including releasing a 100 percent vegan energy drink and a zero-sugar beverage. The team wonders whether Monster will find success in alcohol in such a crowded market and whether the branding will confuse consumers. 

Read the full articles here:

New Palm Oil Alternative Receives $2.2 Million Investment

Beast Unleashed: Monster Energy’s Long-Awaited Alcoholic Beverage

For more food and beverage industry content, visit the Xtalks Vitals homepage.

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The Coca-Cola Company and Jack Daniel’s recently announced that they plan to start selling a ready-to-drink (RTD) Jack and Coke in a can. In this episode of the Xtalks Food Podcast, Sydney talks about the new product launch, which marks the fourth new alcoholic drink in Coke’s portfolio in less than two years, but the first pairing for its namesake soda. The launch of the Jack and Coke comes amid strong global sales of RTD alcoholic beverages, including hard seltzers like White Claw. Brown-Forman, the owner of Jack Daniel’s has been making RTD cocktails since 1994, Coca-Cola has been slower to add alcoholic drinks to its portfolio of 200 brands. The team wonders whether the new RTD beverage will replace the classic bar cocktail and why this partnership didn’t happen sooner. 

Also, in this episode, Sydney introduces the team to CO2COA, an animal-free, lactose-free and earth-friendly chocolate bar from Mars. Partnering with Perfect Day to swap regular milk for animal-free dairy, CO2COA promises to deliver the same taste and texture of traditional chocolate, but without the downsides of factory farming cattle. As for the name, CO2COA is meant to invoke the fact that Mars reduced greenhouse gas (GHG) emissions (CO2) when sourcing ingredients. While CO2COA is not Mars’ first venture into vegan chocolate, it is the first to rely on animal-free protein. The team wonders whether Mars should have released vegan versions of its popular chocolate bars or whether CO2COA was a good way to trial its animal-free chocolate. 

Read the full articles here:

A Jack and Coke Canned Cocktail is Entering the Ready-to-Drink Alcoholic Beverage Market

CO2COA is Mars’ Latest Animal-Free, Planet-Friendly Chocolate Bar

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Israeli food tech startup Yo! Egg, which has developed plant-based poached and sunny-side-up eggs, announced that it plans to launch in US restaurants later this year. In this episode of the Xtalks Food Podcast, Sydney introduces the team to Yo! Egg’s plant-based “whole egg” alternative, which is made up of two parts — the “white” and the “yolk.” While the taste and texture of Yo! Egg mimics that of chicken eggs, it contains only one gram of protein per serving. However, it offers an alternative for consumers who eat eggs, but would prefer a more animal-friendly, sustainable and cholesterol-free option. The team wonders whether people would be willing to switch out chicken eggs for Yo! Eggs and discusses the similarities between plant-based eggs and plant-based meat and dairy.

Also, in this episode, Sydney talks about World Food Safety Day, which is observed each year on June 7 to mark the importance of healthy food practices and reflect on the global food system. This year, the theme for World Food Safety Day was “Safer food, better health.” The day emphasizes the importance of making food safety a priority for all to stay healthier and be more productive. Sydney discusses the history and significance of the day, and reveals some facts about foodborne illness, including that there are an estimated 600 million cases of foodborne illnesses annually. She also talks about ways to promote food safety within the home and on a larger scale. The team believes more needs to be done to prevent foodborne illness and that one day is not enough to bring attention to the global food safety crisis.

Read the full articles here:

Israeli Startup Yo! Egg is Bringing its Plant-Based Eggs to the US

World Food Safety Day 2022: Theme, History and Ways to Get Involved

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Driscoll’s, a global producer of fresh berries, is bringing back its popular Rose Berries, along with a new high-flavor strawberry innovation, Tropical Bliss. In this episode of the Xtalks Food Podcast, Sydney talks about Driscoll’s curated collection of strawberries, including Rose Berries, Sweetest Batch and Tropical Bliss. The collection was developed through traditional breeding methods, without genetically modified organisms (GMOs) and each flavor took 20 years to perfect and commercialize. Sydney tries Sweetest Batch raspberries and the team commends Driscoll’s for innovating a sector that has remained stagnant for decades.

Also, in this episode, Sydney introduces the team to Planet FWD, a carbon assessment startup that recently secured an investment of $10 million in a Series A funding round. The startup partners with consumer products companies to measure, reduce and neutralize carbon emissions and already has 25 clients, many of which are well-known food and beverage brands. Since time is of the essence to achieve global emissions goals, companies are scrambling to find better solutions for carbon management. As a result, the past year has been one of growth for Planet FWD. The team was unaware that startups like Planet FWD existed, but believes they will be key in helping the food and beverage industry track and reduce emissions. 

Read the full articles here:

Driscoll’s Rose Berries Are Back Just in Time for Summer

Carbon Assessment Startup Planet FWD Raises $10 Million in Funding

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Voyage Foods, a California-based startup that has reverse-engineered chocolate, peanut butter and coffee, recently closed a $36 million Series A investment round. In this episode of the Xtalks Food Podcast, Sydney talks about how Voyage Foods found the main molecules that make up chocolate, peanut butter and coffee, and then found those molecules in other food sources and combined them with additional ingredients to make their replacements. She discusses the problematic sourcing and production challenges associated with chocolate and coffee, as well as the millions of Americans that have peanut allergies. The team put forward some potential challenges for consumers in adopting these products, but understand why they are necessary replacements. 

Also, in this episode, Sydney introduces the team to Boochcraft, a hard kombucha maker that recently became a Certified Benefit Corporation (B-Corp). This label is awarded to companies that voluntarily meet high social and environmental performance standards. All the fruit scraps used to make Boochcraft are composted, producing over one million pounds of compost annually, and any unused fruit is donated to feed people who are food insecure. Boochcraft has also established a healthy and financially supportive workplace by committing to pay all employees 25 percent above the set minimum wage and offering other benefits. The team applaud the company for its environmental and social standards and discuss the niche hard kombucha market. 

Read the full articles here:

Voyage Foods is Taking the Cocoa out of Chocolate, Peanuts out of Peanut Butter and Beans out of Coffee

Boochcraft Becomes First Hard Kombucha Brand to Earn B-Corp Status

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As Australia's top food rescue organization, OzHarvest depends on data. Annika Stott and Nigel Douglas explain how feeding their communities goes beyond just providing meals, and how the Alteryx Tech for Good program is helping to power OzHarvest as a global leader in food sustainability.

Check out the full show notes on the Alteryx Community, where you can comment and join in on the conversation, or use the #AlterEverythingPodcast on social media.

Want more from Alteryx? Follow @Alteryx on Twitter, Facebook, and LinkedIn. You can also register for an Alteryx Community account, and download a free Alteryx trial to begin breaking through your analytic and business challenges.

Topics

• Alteryx Tech for Good Program
• OzHarvest
  • Food waste facts
  • Use It Up Program
  • Use It Up Tape
  • Education
  • Innovation
• Alteryx Community
• How Data Helps Feed Hungry Families - INPUT blog article

Interested in sharing your feedback with the Alter Everything team? Take our feedback survey here!

This episode was produced by Megan Dibble, Mike Cusic, and Matt Rotundo. Special thanks to Andy Uttley for the theme music and Mike Cusic for the for our album artwork.

After 17 years as a plant-based brand, Coconut Bliss has added a dairy-based ice cream to its product lineup. In this episode of the Xtalks Food Podcast, Sydney talks about Coconut Bliss’ decision to rebrand as Cosmic Bliss and introduce sustainable dairy with its organic, grass-fed, clean-label dairy ice cream line. After realizing that 97 percent of ice cream sold in the US is dairy-based, Cosmic Bliss wanted to reach that sector of consumers. At a time when most brands are creating plant-based versions of their existing product lines, Cosmic Bliss decided to go the opposite route by offering a dairy line that claims to be better than all others. The team discusses whether the backlash from former customers is justified and wonders whether the move was more about profits than progress.

Also, in this episode, Sydney discusses A&W Canada’s move to pilot the Zero Cup, a fully recyclable and compostable coffee cup designed by UK-based company Butterfly Cup. The environmentally-friendly cup is made entirely of paper and requires no lid, straw or plastic liner. A&W Canada claims to be the first quick service restaurant (QSR) in North America to pilot the Butterfly Cup. Sydney also points out that out of the roughly 14 billion cups of coffee enjoyed by Canadians each year, an estimated five billion are consumed in single-use cups that end up in landfills. The team wonders why a fast-food chain that specializes in burgers is the first QSR to trial the cup and are critical of coffee giants like Starbucks and Tim Hortons for stalling on plans to implement recyclable and/or compostable cups.

Read the full articles here:

Plant-Based Ice Cream Brand Coconut Bliss Adds Dairy to Product Lineup

The Butterfly Cup: Fully Compostable Coffee Cups Coming to A&W Canada

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A group of scientists recently unveiled a new type of food packaging that has the potential to prevent food and packaging waste. In this episode of the Xtalks Food Podcast, Sydney talks about a new biodegradable, antibacterial food packaging made from a type of corn protein called zein, starch and other naturally-derived biopolymers. It also releases natural antimicrobial compounds that can kill common fungi such as E. Coli or Listeria. The team applauds the scientists for this innovative new food packaging and discusses how, if widely adopted, it could prevent consumers from improperly recycling food packaging while lengthening the freshness of foods. 

Also, in this episode, Sydney introduces the team to the world’s first whole-cut plant-based salmon filet from Israeli startup Plantish. The company claims that the analogue delivers the same taste, texture and nutritional profile as real salmon without harming any fish. It was also designed to mimic its fish counterpart in every way, including a flakey texture, fibrous structure and buttery mouthfeel. The team discusses whether they would try Plantish salmon and whether it has the potential to compete in the $50 billion salmon industry.

Read the full articles here: 

Scientists Unveil Biodegradable, Antibacterial Food Packaging

Israeli Startup Plantish Debuts Whole-Cut Plant-Based Salmon Filets

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Veganuary, which combines the words “vegan” and “January,” is an annual challenge that encourages people to go vegan for the month. In this episode of the Xtalks Food Podcast, Sydney talks about how the Veganuary movement got started in 2014 and how far it has come since then. She also discusses what some major food and beverage brands are doing for Veganuary 2022. The team discusses whether they would participate in the challenge and how difficult it could be depending on one’s access to vegan food. 

Also, in this episode, Sydney introduces the team to a new better-for-you pasta called LEANguini. Introduced by fast-casual pasta chain Noodles & Company, LEANguini has far fewer carbs and far more protein than traditional wheat noodles, all while maintaining the same taste and appearance as traditional linguine. Noodles & Company created three signature dishes with the new pasta, and it can be substituted in any made-to-order dish. The team expresses their desire to try the better-for-you pasta, but wonders whether the $8 to $10 surcharge would discourage others from doing so. 

Read the full articles here: 

Veganuary 2022: History and Significance of the Vegan Movement

Noodles & Company Debuts Low-Carb, High Protein Linguini

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As 2021 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 the first episode of the Xtalks Food podcast in 2022, Sydney discusses the top three food and beverage trends to look out for this year. She spoke to a variety of food and beverage experts, including Nil Zacharias, CEO of Plantega and author of Eat for the Planet; Lara Ramdin, Chief Innovation Officer at Dole; and Carla King, senior marketing manager at Mary’s Gone Crackers, Inc., to hear their insights, expectations and predictions

The predictions include getting back to the basics in the plant-based industry, upholding sustainability practices in all areas of the industry and managing continuous supply chain issues and inflation. The team gives their insights on these predictions, positing that they are all interconnected and largely driven by the COVID-19 pandemic. The team also looks forward to all the exciting food and beverage innovation to come in 2022.

Read the full articles here: 

3 Food and Beverage Industry Predictions for 2022

For more food and beverage industry content, visit the Xtalks Vitals homepage.

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An Israeli food tech startup called B.T. Sweet recently unveiled a plant-based, one-to-one drop-in sugar substitute called Cambya. In this episode of the Xtalks Food Podcast, Sydney talks about Cambya’s potential to replace traditional sugar in a multitude of baking applications as well as its advantaged over other sugar substitutes. She discusses the sugar substitute market and the growing need for consumers to cut down on sugar intake. The team wonders about the science behind Cambya and whether sugar substitutes are healthier than traditional sugar.

Also, in this episode, Mira talks about Tcho, one of the first chocolate companies to fully transition to plant-based ingredients. The California-based brand will introduce a new line of six chocolate bars and remove all products from its lineup that contain dairy by 2023. The company will also be adapting its packaging to be as environmentally friendly as possible. The team praises Tcho for the bold decision and wonders about its target audience and whether parents would place their children on a plant-based diet. 

Read the full articles here: 

Cambya Sugar Substitute Lets People Have Their Cake and Eat it Too

Tcho, One of The First Chocolate Companies to go Fully Plant-Based

For more food and beverage industry content, visit the Xtalks Vitals homepage.

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Would you take an extra step to browse through an app to save money on groceries and help cut down on food waste? In this episode of the Xtalks Food Podcast, Sydney talks about Flashfood, an app that allows users to shop for soon-to-expire groceries at a discount and divert food waste from landfills. The startup has partnered with around 1,200 grocery stores across the US and Canada and has plans to expand next year. The team discusses why they value convenience over cost-saving, but applaud the app for helping put a dent in the growing food waste problem.

Also, in this episode, Mira talks about Mooless, the first animal-free whey protein powder. It offers the same taste, texture and nutritional benefits of whey protein, just without the animal components. Mooless targets consumers who want a protein powder that elevates their wellness journey while meeting their environmental and health principles. The team discusses the growth of the animal-free food industry in the last few years and commends the company for fitting into a variety of markets, including the plant-based and whey protein categories.

Read the full articles here: 

Flashfood App Helps Users Save on Groceries and Keep Food Out of Landfills

Mooless: The Newest Animal-Free Whey Protein Competing in the Market

For more food and beverage industry content, visit the Xtalks Vitals homepage.

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A new study from Stanford University suggests one greenhouse gas can be captured and transformed into feed for farmed fish. In this episode of the Xtalks Food Podcast, Sydney talks about a recent study that unveils a cost-effective method of producing fishmeal from methane, a greenhouse gas emitted and flared from industrial sources across the US. The team wonders whether this sustainable solution can be used to produce other animal feeds and how farmed fish produced with this method will be marketed to consumers. 

Also, in this episode, Mira talks about Nowadays, a plant-based chicken nugget maker that found a way to reduce the number of ingredients and produce a healthier chicken nugget alternative. The GMO- and soy-free nuggets do not need to use any binders, thickeners or artificial ingredients and contain only seven, easy-to-pronounce ingredients. The team commends Nowadays for creating a healthier plant-based product than many of its alternatives and wonders whether the product will come down in price over time.

Read the full articles here: 

New Stanford Study Finds a Food Solution to a Climate Problem

Nowadays Brings Healthy Chicken Nuggets to The Plant-Based Category

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Will a low-carb, high-protein bagel find success among its unhealthier counterparts? In this episode of the Xtalks Food Podcast, Sydney introduces the team to the Better Bagel, the first product from California-based startup Better Brands. Its founder, Aimee Yang, believes daily bagel eaters shouldn’t have to sacrifice taste and nutrition, so she created the Better Bagel, which is low in carbs and sugar and high in protein. The team discuss how the keto trend tends to replace bread products with entirely different food groups, but praises Better Brands for improving upon the traditionally high-carb breakfast bagel. 

Also, in this episode, Mira talks the newest innovation in the coffee space from coffee-tech startup Cometeer. The company creates frozen coffee pods akin to pucks that are packaged in a fully recyclable capsule. When placed in a hot cup of water, it can be stirred in to create nearly any coffee beverage. Unlike many coffee brands, Cometeer’s frozen coffee pucks are sustainably made and packaged. The team discuss whether they would try the frozen coffee and where Cometeer will fit into the $35 million global specialty coffee market. 

Read the full articles here: 

Better Bagel: The Low-Carb, High-Protein Bagel That’s “Changing the Grain”

Is Cometeer’s New Frozen Coffee the Latest in Coffee Innovation?

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Will camel milk ever become a popular alternative to cow’s milk? In this episode of the Xtalks Food Podcast, Sydney talks about three dairy innovations that prove the animal-based dairy sector still has room for growth and improvement. The innovations range from protein-enriched cheese to alternative animal sources for milk, such as camels. The team prominently discuss whether camel milk will find success in North America, and Mira points out that it has been a staple in the Middle East for thousands of years. 

Also, in this episode, Mira talks about a leader in the plant-based space, SimplyProtein. She shares clips from her interview with Michael Lines, the president and CEO of SimplyProtein, in which he discusses how to stay successful in the crowded plant-based space after over 17 years in business and three tracks to reinvent the company. The team discuss SimplyProtein’s distinct ability to market its plant-based protein bars to children and the importance of adaptability and reformulation in the crowded market. 

Read the full articles here: 

These Dairy Innovations Meet Personal and Planetary Health Targets

How Has SimplyProtein Taken an Old Plant-Based Formula and Made it Relevant Today?

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Is there an easy, mess-free way for consumers to compost in their own homes? In this episode of the Xtalks Food Podcast, Sydney talks about smart food waste composters, new devices that can transform food waste into compost in a matter of days. Whereas traditional composting can take up to months to break down food waste, require worms, emit odors and require labor, smart food waste composters take the guesswork out of composting and can help cut down on food waste. The team discuss their eagerness to try out these appliances and wonder whether they will come down in price as interest rises.

Also, in this episode, Mira introduces the team to SquarEat, a meal delivery company that shapes ordinary foods into 50 g squares in a flavorful, affordable and ready-to-eat way. Hear clips from Mira’s interview with Maria Laura Vacaflores, the CMO of SquarEat, where she addresses consumer skepticism and dispels some myths about the company. The team wonders whether SquarEat fulfills a need that other meal delivery companies don’t, but admit their interest and would be willing to try a meal square. 

Read the full articles here: 

New Smart Food Waste Composters Allow for Easy, At-Home Composting

SquarEat Gives New Meaning to Concept of Eating Three Square Meals a Day

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Why throw away “wonky” fruits and vegetables if they could be put to better use? In this episode of the Xtalks Food Podcast, Sydney introduces Ayesha to Dash Water, a UK-based sparkling water brand that uses upcycled produce. As one of the only sparkling water brands that uses “wonky” produce, Dash Water has made a name for itself and is planning to expand into international markets. The two discuss the importance of not wasting produce due to superficial imperfections and whether they would try Dash Water.

Also, in this episode, Sydney discusses the growing importance of food industry cybersecurity. She touches on a few recent cybersecurity attacks and explains why the food industry is particularly vulnerable. She also talks about some ways food organizations can protect themselves before, during and after an attack. Sydney and Ayesha conclude that food industry cyberattacks don’t just impact food companies, but the entire supply chain, so it is wise for companies to invest in cybersecurity sooner rather than later. 

Read the full articles here: 

Why Dash Water Uses “Wonky Fruit In Its Sparkling Water

The Growing Importance of Food Industry Cybersecurity

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