Gold Star Foods’ Post

"It's a travesty that a majority of Americans don't even know they are constantly exposed to thousands of ingredients that are actually banned or regulated in other countries," said Jason Karp, founder and CEO of private holding company HumanCo., which invests in healthy-living enterprises such as the restaurant True Food Kitchen.    Karp testified to the committee that food manufacturers routinely sell products in the U.S. that are loaded with harmful preservatives and dyes as a way to entice consumers. He said he's targeting WK Kellogg first, showing that the food manufacturer's Canadian version of Froot Loops doesn't have the ingredients found in the U.S. version. So, his solution is to ban Kellogg's and other companies from selling those American products.   https://lnkd.in/gHKNSGAB   I have authored many articles on the need for all consumer and food production companies to revisit their ingredients as part of providing healthier choices to consumers. School food programs are key staples to healthier dietary choices. FDA should be working with their counterparts around the world to bring in food standardization as part of supporting healthier food choices.   Large pharmas, biotechs down as industries grapple with RFK Jr. at HHS - https://lnkd.in/gdWGQdYw   HHS is large organization and has sizable budget as part of the overall budget cycle - https://lnkd.in/guTFEBXn Health and wellness is a key part of ESG reporting - Blog – Health and Wellness – Healthy Snacks - https://lnkd.in/g3-cjpq3   Driving better healthcare solutions for patients through the use of generative AI - https://lnkd.in/gq8rnadd   Drug costs - https://lnkd.in/gwJtdPg9     Large pharmas, biotechs down as industries grapple with RFK Jr. at HHS - https://lnkd.in/gdWGQdYw   Kellogg Company General Mills Unilever HumanCo True Food Kitchen State of Texas FDA #ingredients #transparency #Health #Wellness Health Canada | Santé Canada Australian Government Department of Agriculture and Water Resources  

In an open letter published in The Grocer, our CEO Marco Bertacca discusses 'Ultra-Processed Foods'. "You can’t miss the increasing number of headlines demonising ultra-processed foods (UPF), stating they are a cause for all of society’s ill health. However, the concept of UPF is one that was never intended to determine the healthfulness of a food and is, therefore, not fit for purpose. Despite the concept being around for over 15 years, there’s still no globally agreed definition of UPF, which is problematic in itself, as it fuels confusion around the topic." Read the full piece here: https://lnkd.in/dV3ZuPpM #TheGrocer #businessleaders #meatfree

Exploring next-gen foods raises exciting possibilities, but safety is paramount. Our own Garrett McCoy, Senior Manager of Research, Development, and Applications, emphasizes the crucial role of antimicrobials in combating Listeria and navigating allergen risks. In an enlightening article by Donna Berry, published in MEAT+POULTRY magazine, Garrett shares his insights on maintaining food safety while innovating with next-gen foods. For those passionate about food innovation and safety, this is a must read! 🔗 Take a look at the link below to read the full article: https://hubs.ly/Q02yYB3K0 #FoodSafety #NextGenFoods #Innovation

Kennedy's plans to ban dyes in cereals and fluoride in water could get major pushback from the food industry. For daily news and analysis subscribe to the https://lnkd.in/gMwxhpcF newsletter. #Grocery #Retail #ConsumerGoods

Are front-packaging claims steering us in the wrong direction? Research by distinguished professor of marketing at the University of Arkansas, Scot Burton, along with Garrett Rybak (US Air Force Academy), and Christopher Berry (Colorado State University), shows that terms like “natural” and “organic” can mislead consumers about food healthfulness. The study finds that a stop-sign graphic indicating “ultra-processed” foods helps counteract these misleading claims, guiding consumers towards healthier choices. This innovative approach could support future FDA regulations and enhance our food labeling system. Check out the full Walton Insights article on their research to see how transparency in labeling can make a difference! #waltonmktg #waltoncollege #uark

Did you miss Food Enterprise Solutions webinar on the role of #SMEs in delivery #safe and #nutritious foods? Not to worry, you can watch the recording of the webinar here ⬇️ 🔗 https://lnkd.in/guTXcavy Learn from experts like the Forum's Director of Program Marti J. Van Liere, PhD about the challenges and opportunities for building capacity of food SMEs, increasing investment in the sector, and improving access to nutritious foods, particularly during the complementary feeding period.

We can make a difference, when we do it right. It was wonderful to be part of the "Fall in Love with Seafood" campaign with H-E-B and the Seafood Nutrition Partnership. The goal? Encouraging Americans to eat more seafood. With 90% of Americans lacking DHA and EPA, this was a win-win for everyone. The results? - Double digits sale growth - 18% increase in seafood volume velocity (how fast they go off counter) - $4.24 ROI on every dollar spent on the campaign. Good seafood NEEDS a louder voice. Linda Lai Cornish, MBA Sarah Crowley Todd English Jason Driskill

I hope you’ll join me and Professor Maria Bryant from FixOurFood at this webinar about food procurement and provision in early year settings. To mark the publication of new research, Maria and I will be talking about a Yorkshire case study into early years nutrition- procurement, training, guidance, and barriers and access to nutritious food. You can sign up in the link below. https://lnkd.in/erMNUTJ2

Getting people to choose smaller food portions is the most effective way to fight overeating, but also the most challenging, as detailed in this excellent #NYTimes article by Kim Severson https://lnkd.in/eaUnebyy In this INSEAD Knowledge article, I summarized 4 evidence-based ways we can make it happen: 1. Change the shape of the portion. 2. Segment portions by cutting them into smaller pieces. 3. Brand the smaller portions positively. 4. Highlight the added Epicurean pleasure of smaller portions. Read more here: https://lnkd.in/e8qa6zR5.

"Innovate or die" is a mantra repeated often, but it applies more than ever in categories that are dominated by "commodity" products. If there is a private-label version of your product, then you better be thinking outside the box about how you will survive. What Chobani did to the juggernauts of yogurt is the stuff of legend. A category once dominated by Danone and Yoplait, yogurt was a category sorely in need of disruptive innovation. I recall being on a sales call at Publix Super Markets when they boldly claimed their yogurt made in their own food manufacturing plant was better than Yoplait. Ouch. When Chobani broke into the category with an entirely different kind of yogurt, Greek yogurt, with different consumer benefits/claims, they were mostly ignored. Soon, they were stealing shelf space from the old school yogurt, and the yogurt revolution had begun. Today, I saw this Chobani Super Milk and nearly lost my mind. Why? Because I personally advocated for "super milk" when I was at Land O'Lakes, Inc., on multiple occasions in multiple different forms. It would have been super in many ways. Suffice it to say, my idea was not embraced. So, to see Chobani do it is bittersweet. Leaving Land O'Lakes in a reorganization not once, but twice, was not my choice, and I still wish them and their farmer-owner members of the cooperative well. That said, I would love to see Chobani light the dairy milk world on fire with their innovation. Emphasis on REAL DAIRY MILK. https://lnkd.in/gi9TX4xE #dairy #dairyproducts #milk