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Lost in the Supermarket
17 minutes | Sep 24, 2021
AI Comes To Fresh
My guest today is Matt Schwartz , the CEO and co-founder of Afresh, an AI technology company, that builds solutions specifically for the complexity of fresh food to radically reduce food waste. One of our nation's biggest problems and multiply groceries profitability, and make fresh nutrient dense food accessible for everyone. He started Afresh, because his deep experience working in food led them to believe that improving the food system is our single best path to improving human and environmental health.
15 minutes | Sep 14, 2021
Google Wants To Go Food Shopping
My guest today is Kevin Brown CEO and the co-founder of Innit. Now, Kevin has more than 20 years experience in food tech, search security and cloud sectors, and wants to announce a new partnership that they have. That's really going to change the way we think about grocery shopping. There's no question that during the pandemic we've had a lot of retailers invest in a lot of technology. And to be honest with you, the reality is that some of the retailers have thrown away a lot of money because they just haven't really looked at what that customer experience is all about.
13 minutes | Jun 17, 2021
A Plant-Based CEO Reveals the Secrets to Success
Brad Charron is CEO of Aloha, an employee-owned and operated company committed to making the healthiest, best-tasting plant-based protein products on the planet. A classically trained CPG operator, Brad has worked on powerful entrepreneurial brands including Chobani, Under Armour and KIND Snacks.
14 minutes | Apr 22, 2021
Everything You Need To Know About Your Gut Health
Today with me is Kimberly Griffith, a Clinical Research Partner for Thryve. She is also a microbiome researcher and Functional Medicine nutritionist that uses science-based, individualized approaches to promote optimal wellness for each individual. Her persistent focus within lifestyle medicine application and research is firmly founded within the microbial community, understanding health effects from gut, skin, oral and vaginal dysbiosis and how best to optimize each biome for ideal health and wellness. Kimberly is a board Certified Nutrition Specialist and holds a Masters of Science in Human Nutrition and Functional Medicine, alongside continual education within microbiome research.
13 minutes | Apr 13, 2021
A Look Through the Lens of a Serial Food Entrepreneur
One of my favorite topics to discuss on Lost in the Supermarket is innovation in our food world and to interview those insightful game changers. On today's episode, we have Keith Belling, CEO and Co-Founder of Right Rice. Keith is one of those innovators who look just a little bit differently at our foods which opens up a whole new way of looking at our grocery stores.
19 minutes | Mar 30, 2021
From Pot Pies to a Top 50 US Brand
Phil Lempert Interviews Amy's Kitchen co-founders Rachel and Andy Berliner. Started in 1987, Amy’s, for the first time, was named one of the Top 50 Brands in the U.S. in the Prophet Brand Relevance Index based on a survey of 13,000 consumers. Join us as we discuss the past, present and future for Amy's.
17 minutes | Mar 22, 2021
Nice Cream Ice Cream
SupermarketGuru and RDBA CEO interviews co-founders and best friends Hannah Hong and Mollie Cha from Must Love, a modern-day non-dairy ice cream brand.
16 minutes | Feb 16, 2021
Regenerative Farming and Your Food Future
Today, we're going to talk about regenerative farming, which is a rehabilitative approach to agriculture that focuses on top soil regeneration, improving the water cycle enhancing ecosystem services, increasing resilience to climate change and strengthening the health and vitality of farm soil with me is the CEO co-founder of Nutrition for Longevity, Jennifer Maynard. Jennifer worked in the biotech and pharmaceutical specialty medicine areas for over 20 years. After putting two decades of her passion into changing people's lives through modern medicine, she felt her knowledge and experience would be better served focusing on food as medicine. The term that we hear a lot of these days, even though progress has been made with medicine, the battle with chronic illness is being lost. In order to address this, she founded greeter greens or regenerative organic farm as the first step to bring this movement front and center and to help focus on the root of our health challenges. Once the farm was fully operational, she co-founded nutrition for longevity of farm to fork meal kit company that focuses on bringing nutritionally tailored meals to the masses direct from her farms.
16 minutes | Feb 11, 2021
Thoughts From A Food Product Developer
Adam Melonas is the Founder & CEO of Chew, a food innovation lab that boldly redefines what is possible in the world of packaged food and drink by creating products that are delicious, nutritious, sustainable, profitable, and scalable. Through his work and “anything is possible” mindset, Adam and the team partner with the world’s largest food and beverage manufacturers to overcome barriers to innovation by creating game-changing snack food and beverage items.
23 minutes | Jan 19, 2021
Talking to Consumers About Shopping on a Budget
During this unprecedented time in our lives, you are probably seeing more customers shopping your stores who are concerned about how much they are spending on groceries. Retail dietitians can provide guidance to these shoppers while offering solutions for purchasing foods that will deliver the most nutrition for their money. It is important, however, to make sure communications are respectful, positive and meaningful. Join us as we talk with Nestlé, the largest food and beverage company in the world, to discuss how they develop products that deliver taste, nutrition and value to today’s shoppers and their recommendations and resources for connecting with budget-minded customers.
12 minutes | Dec 3, 2020
A Company That Offers Fresh Healthier Foods Can Be A Success
Mike Wystrach is co-founder and CEO of Freshly, a weekly subscription service delivering healthy and fully prepared meals directly to customers’ doorsteps.•Freshly is a weekly subscription service delivering fresh, chef-cooked meals that can be heated and served in 3 minutes directly to customers' doors. All that is needed is a microwave, fork and plate to get a satisfying lunch or dinner on the table. •Between August 2019 and summer 2020 the company grew from delivering 600,000 weekly meals in the U.S. to well over 1 million•In April 2020, the company launched Freshly for Business•In October 2020 the company was acquired by Nestle for up to $1.5 billion – Nestle had already been an investor •Customers can get meals as cheap as $8.49 per meal
17 minutes | Nov 19, 2020
What To Expect In Grocery Stores This Thanksgiving
Today its all about Thanksgiving – and what we can expect to find in our grocery stores and what we will be serving during this year’s very unconventional celebration of our foods.With me to figure out the 2020 version of Thanksgiving is, Stephanie Schultz, MSM, RDN, CD, who is leading the charge among those changing what it means to be a dietitian in a grocery company. ... In her first five years with Festival Foods, Schultz built a traditional retail dietitian program and took on food safety and regulatory management. She was the first winner of the Retail Dietitians Business Alliance RD of the Year Award, and frankly just one of the smartest and nicest people I know.
44 minutes | Nov 1, 2020
Why Food Retailers Need To Embrace AI
On Today's Lost in the Supermarket episode, Phil talks with Jason Hosking, CEO & Co-Founder of Hivery, The worlds first category management optimization solution.
14 minutes | Aug 7, 2020
What The Grocery World Looks Like Post-Covid
In today's episode Phil interviews Nick Nikitas, CEO and co-founder of Rosie. Rosie is a locally focused e-commerce company where shoppers can find and discover anything they might want to buy from local stores.
18 minutes | Jul 9, 2020
The Farming & Manufacturing of Flaxseed & How to Get a New Product On Shelf
In this episode, Phil interviews, sisters and co-founders, Mary Ekman and Julie Faber of Manitoba Milling Company. Mary and Julie share more about their family flaxseed company, the farming and manufacturing of flaxseed, plus advice for retail RDs in getting new products on store shelves.
12 minutes | Jun 15, 2020
Bumble Bee's New Seafood Sustainability Initiative
June is World Oceans Month, a global movement to call on world leaders to protect 30% of our blue planet by 2030 – a focus on conservation and sustainability. Jan Tharp, the CEO of the Bumble Bee Seafood Company joins me to discuss their leadership and how seafood sustainability is evolving.
16 minutes | May 21, 2020
Putting Juice Back on the Aisle
During these uncertain times, shopper interest in making healthy choices at the grocery store is heightened as is their focus on shelf-stable products. One hundred percent juice is a nutrient-dense drink and a popular pantry or refrigerator staple with a long shelf life. Research shows drinking 100% juice is a cost-effective way to meet fruit and vegetable goals, while also delivering significant nutrients and improving diet quality. Nonetheless, many misperceptions exist about 100% fruit juice's role in eating habits, and its impact on overall health including body composition and weight. What does the science really say? During this podcast, Diane Welland, MS, RD, and Director of Nutrition Communication for Juice Products Association will address common consumer myths and why it’s time to recommend shoppers but juice back on the table. Presenter Bio: Diane Welland, is a registered dietitian and Director of Nutrition Communications for Kellen Company, a global association management and communications firm. In this position, she manages nutrition science programs for several food associations/clients. This includes evaluating and monitoring nutrition research, tracking current food and nutrition trends and directing research projects. In addition to working directly with the scientific community, she advises clients on food policy and regulatory issues and acts as a spokesperson at various trade, government and dietetic/health professional meetings. A large part of her job is translating nutrition research into layman’s terms and communicating nutrition information directly to health professionals, the media and the general public. Before joining Kellen she was Executive Director for the National Caterers Association, Public Relations Director for the International Caterers Association, an author, the Food and Nutrition Editor for US Foodservice publications, a public relations consultant and an award-winning recipe developer. Her work has been published in a number of consumer and trade publications, newspapers, websites and blogs, including Cooking Light, Clean Eating, the Washington Post and Today’s Dietitian. She specializes in stories on food and food trends, nutrition, health and fitness and is the author of four diet and health books in the Complete Idiot’s Guide series.
21 minutes | May 20, 2020
Honing Media Skills for Retail RDs
Speaker: Mary Ellen PhippsMary Ellen is the founder and registered dietitian behind Milk and Honey Nutrition. Mary Ellen has been living with type 1 diabetes since she was five years old, and she knows firsthand the impact food has on how we think, feel, act and move. She strives to make food easy and fun again for people with type 1 diabetes and other autoimmune conditions; and uses both her professional expertise and personal experience to reduce stress and fear around food, and help people find joy in the kitchen again. Mary Ellen is also a contributing writer, recipe developer and content expert for several leading health and wellness organizations. And you can find her frequently on local Houston-area TV stations educating audiences on food, nutrition, and joyful eating.Overview:In this episode, Phil interviews media expert, Mary Ellen Phipps, MS, RDN of @milknhoneynutrition. They give expert advice for retail RDs on how to improve their on-camera media skills. You’ll learn how to pitch stations for tv segments, best practices for tv, improving on your on screen presence and message, plus how to build an audience, and how to best represent brands in your live partnerships. Today’s episode is sponsored by Simple Mills.
31 minutes | Apr 20, 2020
Food Rx Programs: A Prescription for Success at Retailer?
Food prescription programs are a growing trend across the retail industry, promoting produce through partnerships with health care and non-profit organizations. During this podcast, Jillian Griffith MSPH, RDN, LDN, In-store Nutritionist at Giant and Lorena Kaplen, RDN, LDN, West Regional Dietitian for H-E-B will discuss their retailers’ experiences with food prescription programs. Hosted by RDBA Executive Director Annette Maggi, MS, RDN, LD, FAND, topics discussed will include funding strategies and partnerships, retail logistics for program implementation, scalability and longevity of programs, and the value of food Rx programs.
21 minutes | Mar 25, 2020
Everything You Need to Know About High Vitamin D Mushrooms
On today's episode Phil interviews Vitamin D is critical to your overall health and is a major contributor to the immune system. And while receiving the right amount of vitamin D comes with a fair share of benefits, a lack of this important nutrient can mean bad things for your customers. At Monterey Mushrooms, we expose our “high vitamin D” mushrooms to a precise wavelength of ultraviolet light within the UV spectrum. Naturally occurring ergosterol (previtamin-D) within the mushrooms is converted to ergocalciferol (vitamin D2) once exposed to UV light. MontereyMushrooms high vitamin D mushrooms provide 400 IUs (10 mcg) which is 50% DV per serving. A serving is about 5 medium mushrooms - so eating just 10 mushrooms a day gives you 100% of FDA’s daily value recommendation of vitamin D. Cooking with mushrooms specially labeled “High Vitamin D” is one of the easiest ways to add this important vitamin to your customer’s diet. Mushrooms make a terrific complement to many meals, like adding them to dishes you eat every day. Add sauteed mushrooms to avocado toast, burgers, steaks, salads and eggs! All Monterey Mushrooms’s sliced white and baby bella mushrooms in 8-ounce and 16-ounce packages are high in vitamin D as are packages of 8-ounce portabellas. So, get yours today and recommend them to everyone you talk to.
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