Nicole Balderas

In this episode of The Natural List, co-hosts Jessica Rubino and Adrienne Smith are joined by nutrition experts Jessie Shafer, RD and Debra Eschmeyer. According to Eschmeyer, two out of three children on average drink a sugary beverage every day. Moreover, children consume approximately fifty-three pounds of added #sugar per year. To combat this acclimation to extremely sweet products, many #CPG brands are starting to reduce added sugar and natural sweeteners in children’s products and increasing nutrients like fiber and protein. Bottom line: when it comes to sweetness, less is more. Listen here: https://utm.io/ugPXr #naturalproducts #brands #lowsugar #childrensnutrition

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 🌱 Plant-Based Surge Continues! 🌱 A new report from the Plant Based Foods Association (PBFA) and the retail merchant Kroger highlights a significant trend that we all support: plant-based food sales are on the rise for the fourth consecutive year! The report insights show plant-based alternatives making their way into more baskets, with shoppers seeking nutritious, eco-friendly choices that fit their budgets. As the demand for these products increases, brands and retailers have an incredible opportunity to innovate and meet evolving consumer needs. Fava ingredients can make a real impact in plant-based products foods that consumers want for great taste and texture! What do you think is driving this shift? Are we looking at a long-term change in eating habits? #PlantBased #SustainableFood #FoodIndustry #ConsumerTrends #Innovation #HealthyLiving #SustainableFood #FoodIndustry #ConsumerTrends #Innovation #HealthyLiving #FavaBeans #FavaFlour #FormulatewithFava

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An interesting and useful take on what consumers are seeking when it comes to their food purchases. 1. Flavor 2. Sustainability 3. Health We believe that improved #nutrientdensity that results from #agroecological practices is the connector to all three!

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When we set up this study, we weren’t sure what to expect. We *hoped* our gut feelings on consumer preferences aligned with reality. Turns out we were right on the money! And the overall best apple of all 8 samples? Ambrosia Gold! 65% of consumers picked Ambrosia Gold as their ultimate favorite. Read all about Kanzi, Juici, and Evercrisp and see how they fared in taste testing against their core counterparts. Information like this helps us make decisions on plantings, shelf positioning and marketing tactics, and we have some great tools to promote around these themes. Check it out!

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Interesting but not revolutionary. This process still requires the chick peas and other plant material to be "roasted" this means that except for the feed stock it it the same as "Atmo" This also means that unless they use a roasting process like mine it will be smokey and energy intensive. From what I have been able to find out the energy to "roast" a chick pea is the same as a coffee "bean" of the same size. Interesting but not revolutionary. This process still requires the chick peas and other plant material to be "roasted" this means that except for the feed stock it it the same as "Atmo" This also means that unless they use a roasting process like mine it will be smokey and energy intensive. From what I have been able to find out the energy to "roast" a chick pea is the same as a coffee "bean" of the same size. Interesting but not revolutionary. This process still requires the chick peas and other plant material to be "roasted" this means that except for the feed stock it it the same as "Atmo" This also means that unless they use a roasting process like mine it will be smokey and energy intensive. From what I have been able to find out the energy to "roast" a chick pea is the same as a coffee "bean" of the same size. Interesting but not revolutionary. This process still requires the chick peas and other plant material to be "roasted" this means that except for the feed stock it it the same as "Atmo" This also means that unless they use a roasting process like mine it will be smokey and energy intensive. From what I have been able to find out the energy to "roast" a chick pea is the same as a coffee "bean" of the same size. https://lnkd.in/gJpBkZhe

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Since my talk at IFT, I've been seeing ashwaganda EVERYWHERE, even more so than what I did before. Could it be the next ingredient in our longevity toolkit? This article says yes! Review reveals benefits of ashwagandha on 'inflammaging' https://buff.ly/4c8V97E

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I love to see innovation in the produce category, which I saw first-hand at the recent International Fresh Produce Association's Global Produce and Floral Show. Here's a look at 10 produce trends for 2025 from The Packer. 🍒 Food as medicine: fruits/vegetables and preventive health 🥫 Simplicity with a side of affordability: simple, affordable meal and snack solutions 🥑 Produce's leading role in the Ozempic era: delivering high satiety, low calories 🫐 The conscious consumer: increased demand for health, sustainability and ethical sourcing 🥬 Sustainable, eco-friendly packaging: demand for reduced waste and environmentally responsible practices 🥒 Social media driving new usages: fueling creative ways to use produce 🍄‍🟫 Value-added timesavers: pre-cut, pre-washed and ready-to-cook 🍓 Growing demand for organic: mainstream consumer preference 🍌 Bananas as an inflationary budget stretcher: convenient, economical and nutrient-rich 🥭 Glamour in the produce aisle: the rise of luxury fruit, including specialty mangos and pineapple, especially from Melissa's Produce #food #trends #produce https://lnkd.in/gpaN5g9J

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What if I told you that your produce lost much of its nutrient value before it arrived at the grocery store, and then lost a bunch more while waiting for you to eat it in the fridge? I know, I didn't want to hear it either. But after listening to this podcast, it immediately changed the way I shop for produce. If you give it a listen, I want to know if it changes your mind too. This episode of the Regenerative Agriculture Podcast by John Kempf tells the story of 40 years of farming, innovation, and exceptional vegetables at The Chef's Garden, Inc.. #regenerativeagriculture #podcastrecommendation #regenerativefarms #agriculture #innovation

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Fascinating insights from Scott Dicker and Joshua Schall in BevNET's latest issue: protein continues to dominate the beverage space, fueled by health-conscious consumers. Here are some key takeaways: ☘ Plant Protein Powerhouse: The protein beverage market is surging with consumers seeking health benefits. Plant-based protein is a key driver, offering muscle-building and weight-loss potential. 💉 GLP-1 and Protein Synergy: GLP-1 medications for weight management are gaining traction, further boosting demand for protein shakes. Plant protein positions itself well in this growing market. 🍊 What's next for plant protein beverages? I'm excited for the expansion of plant-protein fortification into fruit beverages (PURIS HiLo unlocks this!). Can't wait to see who launches first! #plantprotein #beverageindustry #glp1 #health #wellness https://lnkd.in/gxbjNxec

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https://lnkd.in/guWHQbA6 - Congresswoman Anna Paulina Luna (FL-13) has introduced what would be a paradigm-shifting legislative package intended to improve the dietary health of Americans by banning high-fructose corn syrup (HFCS) and certain color additives in foods produced in the U.S. The legislative package includes two distinct acts: the Stop Spoonfuls of Fake Sugar Act and the Do or Dye Act. The Do or Dye Act targets toxic food dyes like Red No. 40 and Yellow Nos. 5 and 6. There is already mounting pressure to place further scrutiny on these chemicals, some of which have been restricted in the EU and elsewhere. The primary focus of the Stop Spoonfuls of Fake Sugar Act is to restrict the use of HFCS, which is often alleged to promote obesity and other chronic health issues. Does this go to far in the fight against #addedsugar - or not far enough?

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Working, growing, and learning the health benefits of microgreens with Chef Clayton. So why do chef's love microgreens, we asked Clayton and the reasons are many, here are a few: 1.        Intense Flavor: Microgreens pack a punch in terms of flavor, often more concentrated than their mature counterparts. They add depth and complexity to dishes without overwhelming other ingredients.
 2.        Visual Appeal: Their vibrant colors and delicate textures enhance the presentation of dishes, making them visually striking and more enticing for diners.
 3.        Versatility: Microgreens are incredibly versatile and can be used in various dishes—from salads and soups to garnishes for meats, fish, and desserts. They blend well in both savory and sweet dishes.
 4.        Nutritional Value: Microgreens are rich in nutrients. In fact, they often contain higher concentrations of vitamins, minerals, and antioxidants than fully grown vegetables, which appeals to chefs focused on healthy, nutrient-dense cuisine.
 5.        Freshness: Since microgreens are typically harvested just days after germination, they offer a fresh, crisp bite that enhances the overall eating experience.
 6.        Sustainability: Growing microgreens requires minimal space, water, and time, making them a sustainable ingredient for chefs who prioritize eco-friendly practices in their kitchens.
 Their ability to elevate both the flavor and presentation of a dish makes them a go-to choice for many chefs. I am really proud of the Gardenuity team that developed and launched our new Microgreen line. Another way to be able to say "I grew that" and elevate your nutritional profile. #aremicrogreensgoodforyou #productdevelopment #nutrition #health #wellness https://lnkd.in/gMs-jvCe

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I’ve been a part of hundreds of NPD and innovation sprints throughout my career...and it seems to never fail that a CPG industry colleague asks me about my personal flavor preference. If they knew my favorite childhood pop growing up was Squirt or that I probably ate my weight in orange and lemon Starburst...it would be a silly question to ask! Even as an adult kid…my go-to powdered supplements, hydration beverages, or energy drinks usually center around citrus flavors. I’m mentioning all this because you’d think, a citrus lover like me, that I would be acutely aware of Matt McLean and his company Uncle Matt's Organic. But with the decadelong massive proliferation of products/brands across the different functional CPG categories that I deeply analyze…it unfortunately creates blind spots. Though that’s the great thing about these conversational content pieces… I get to find those fascinating individuals that are indirectly related (but pivotal) to my core functional CPG categorical focuses. And I think you’re going to love hearing Matt’s inspiring entrepreneurial story that spans a quarter-century… - family farm side hustle that grows into a national CPG brand - gets acquired by Dean Foods - buys Uncle Matt’s Organic back several years later during the Dean Foods bankruptcy Moreover, Matt explains how he "leads from the front" to push the citrus industry forward...whether that's: - helping solve the citrus greening disease challenge - organic and regenerative agriculture practices - innovation product in a "health and wellness consumer era" But these are just some of the interesting topics we chatted about in this episode... #strategy #trends #markets #fmcg #cpg #beverages #juice #organic #agriculture #leadership #sustainability #sportsnutrition #supplements #wellness #nutrition #innovation #marketing #branding #productdevelopment #retailing #merchandising #retail #grocery #business #businessintelligence #entrepreneurship https://lnkd.in/gFGvzGeq

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AI Can’t Predict Flavor Futures: Understanding Consumer Drivers is Key AI may seem like a crystal ball for flavor trends, but it's important to remember that AI is trained on a closed set of data—it’s not a search engine. 🤖 At best, it can inspire, but at worst, it creates ideas rooted in the past. If you want to truly innovate, you need to get ahead of consumers by understanding the drivers behind their behavior. 🚀🍴 #CulinaryTides #SuzyBadaracco #FlavorTrends #AIInsights #FoodInnovation #ConsumerDrivers Read the full article here: https://lnkd.in/eHUQ9bgg

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Can consumer demand play a game-changing role in scaling regenerative agriculture? I think the answer is yes! I'm excited to lead a workshop about that at Regenerative Food Systems Investment Forum this October 9-10 in Denver. Join the conversation! Link 👇🏾. There are different theories of change about the consumer's role in scaling #regenerativeagriculture. Some really want to believe in the power of consumer demand, but they're not sure how to unlock it. Others are skeptical about what's possible, given regen's complexity as a concept, low household awareness and the number of decades it took to scale organic. Others think consumer demand is totally unnecessary or premature. We'll wrestle with all of that in my workshop, called "Consumer Demand for Regenerative: The Case for Optimism & A Blueprint for Collaboration” The dialogue will be informed by a new white paper that I've just released, called "Unlocking Consumer Demand for Regenerative: A Crowdsourced Blueprint for Accelerating Consumer Demand for Regenerative Agriculture". The white paper crowdsources best practices and lessons learned from over 20 regen industry leaders across 18 companies who are shaping demand for regen. Link 👇🏾 . Register to join us at RFSI Forum ➡ https://lnkd.in/gm6nSqwm Check out Smoketown's new white paper ➡ https://lnkd.in/g3zJf4nz #RFSIForum24 #foodsystems #regenerativeagriculture #investment #foodfinance Tripp Wall Mark Lewis Mark Retzloff Philip Taylor, Ph.D. Anthony Corsaro (AC) Sarah Day Levesque Will Rosenzweig

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According to AAFCO, the ingredient deck on a pet food label should be listed in descending order, by weight. The OG of misleading label practices was "ingredient splitting" where you would break down a "less desirable" ingredient into various components. An example is taking peas (20% inclusion and 3rd in the deck) and breaking it down in to peas, pea powder and pea protein (10%, 6.5% and 3.5% putting them at 4th, 6th and 9th in the deck, respectively). The two "new kids" in this game are outright omission (either on ads, the website or the front of the package) and grouping ingredients ("Vitamins", "Minerals" or "Blend"). While not "illegal", it sure as hell is misleading! "INGREDIENTS: Beef, Barley, Flax Seeds, Carrots, Green Beans, Beef Livers, Beef Hearts, Beets, Cranberries, *** Nutrient Blend, Rosemary, Salt, Dried Kelp, Mixed Tocopherols" If you were to see this on an ingredient deck you would think, "Wow, nice limited ingredient deck, all natural, no synthetics or artificial ingredients." which is EXACTLY what they want you to think. Here is what the blend consists of: "NUTRIENT BLEND Dicalcium Phosphate, Calcium Carbonate, Potassium Chloride, Safflower Oil, Fish Oil, Choline Chloride, L-Threonine, L-Tryptophan, Zinc Proteinate, Iron Amino Acid Chelate, Selenium Yeast, Vitamin E Supplement, Copper Amino Acid Chelate, Manganese Amino Acid Chelate, Riboflavin, Thiamine Mononitrate, Calcium Pantothenate, Vitamin A Supplement, Apples, Blueberries, Broccoli, Cherries, Oranges, Pumpkins, Shiitake Mushrooms, Spinach, Strawberries, Tomatoes, Pyridoxine Hydrochloride, Folic Acid, Vitamin D" From their website; "We believe in a minimal ingredient diet, which is why we put our ingredients on the FRONT of our packaging. We're not trying to hide anything or play tricks with paragraphs of ingredients." They even "double down in their FAQs with this; "Do your recipes contain artificial preservatives, artificial ingredients, or colors? Never!"  Is it really worth bringing this up over a group of ingredients that may only make up 3-5% of the total ingredient weight? Some will say "no" but I disagree. As a manufacturer, you should be proud of your ingredients and more importantly, of your product's nutrient profiles (which I could not find for this product). The front of their bag lists the ingredients they want listed...they don’t post "Nutrient Blend of 31 additional ingredients" after Cranberries and before Rosemary and they don’t post "salt and mixed tocopherols" either. Why not?! That's right, they BELIEVE in a minimal ingredient diet. To ALL pet food manufacturers: List out (all) your ingredients and share your nutrient profiles. The analysis runs about $2,500 and it will give your customers confidence in your product and more importantly, your company.

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Snack Trends Alert! Protein power, sustainability strides, and flavor fusions are reshaping snacking in 2024! Key takeaways from a recent article in Food Business News by Brooke Just: Protein Reigns Supreme: General Mills, Kodiak Cakes, and @Wilde Brands are leading the charge with protein-packed snacks, responding to consumer demand for healthier options. From bars to chips, protein is the star of the show, offering guilt-free indulgence with a health halo. Sugar Reduction: Consumers are seeking sweet treats without the added sugar, driving brands to explore natural alternatives like dates. With Date Better Snacks leading the way, snacks sweetened with dates offer nostalgia without the naughty, appealing to health-conscious snackers. Sustainability: Upcycled foods are making waves in the snack industry, with brands like Mosh and Balanced Tiger leading the charge. By repurposing overlooked ingredients, these brands are not only reducing food waste but also creating sustainable snack options for a greener planet. Super Mushrooms: Mushrooms are emerging as a powerhouse ingredient in snacks, offering health benefits and unique flavor profiles. From bars to chips, lion's mane and other super mushrooms are becoming mainstream, blurring the lines between functional foods and indulgent treats. Evolving Flavors: Bold new flavors like jalapeño and dill pickle are shaking up the snack scene, appealing to adventurous taste buds. With brands like Sister Schubert's and Good Foods Group, LLC leading the way, savory snacks are getting a spicy makeover. Looking to tap into these trends and take your snacks to the next level? Upcycled Foods, Inc. (UP, Inc.) has the solution! Our ReGrained SuperGrain+ is a B2B ingredient that can enhance protein, fiber, and flavor in snack foods, all while addressing sustainability. By repurposing nutritious grains that would otherwise go to waste, Upcycled Foods helps snack food manufacturers create delicious, nutritious, and planet-friendly snacks that consumers will love. Join us in revolutionizing snacking for a healthier, more sustainable future! #SnackRevolution #alternativeproteins #upcycledfoods #foodwaste #snacktrends #SustainableSnacking #Regrained Daniel Kurzrock Upcycled Food Association

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Join us for the upcoming Top Trends in Fresh webinar on Thursday, August 15 at 1 p.m. CT, co-hosted by Circana and FMI- The Food Industry Association! 🌟 In this one-hour session, we’ll explore how the past five years have reshaped the food and beverage industry and why understanding Gen Z and Millennials is crucial for future success. Kelly Krumholz, Rick Stein (FMI), and I will discuss how younger generations buy fresh foods, their unique habits, and strategies to engage them effectively. Don’t miss out on insights on how to navigate the ever-evolving Fresh landscape! #FoodIndustry #FreshTrends #Webinar #RetailInnovation https://lnkd.in/gqKRQgSS

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