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Lost in the Supermarket
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Lost in the Supermarket

Author: SupermarketGuru

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Expert food industry analyst and journalist, Phil Lempert, has candid conversations about what’s in your food, what you should and shouldn’t be buying and eating, how food companies can better serve shoppers and stay ahead of the trends, what effect the food and agriculture world is having on our planet, and more.
25 Episodes
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.
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
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.
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.
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. 
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.
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.
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. 
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.
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.
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. 
Rave®, Jazz®, Cosmic Crisp® - you’ve probably noticed the rise in creative names (and flavors) arriving in supermarkets to shake up the apple category. But, do you know how a new apple is born? From patents and propagation to countless tests and trials, learn all about how a new apple is born in this episode of Lost in the Supermarket!Rob Blakey, R&D Manager at StemiltRob is the research and development manager for Stemilt, a family-owned company and leading grower-packer-shipper of apples, pears, cherries, stone fruits, and organics. Originally from South Africa, Rob earned his PhD in avocado post-harvest physiology. He worked at Westfalia Fruit in South Africa and in the UK as a horticultural researcher in avocados, before moving to Washington State in 2016. At Stemilt, Rob manages R&D activities and new variety programs.Brianna Shales, Senior Marketing Manager at StemiltBrianna is the senior marketing manger at Stemilt. She joined Stemilt’s marketing team after earning a BA in Communication from Washington State University. More than a decade later, Brianna works on marketing strategy and communications execution as it relates to the Stemilt brand, and its signature branded varieties like Rave® apples.
Today’s topic is about food intolerance, an issue that impacts about 20% of people around the globe.  Kate Scarlata, MPH, RDN, LDN is a registered, licensed dietitian with a nutrition consultation business in Medway, Massachusetts. She has 30 years’ experience providing nutrition consultation to patients with irritable bowel syndrome, celiac disease and inflammatory bowel disease. Ms. Scarlata is considered a global expert in the low FODMAP diet and food intolerance. She is an invited speaker to numerous conferences in the US and abroad. Kate is a New York Times Best Selling author for her co-authored book, 21 Day Tummy Diet, author of The Complete Idiot’s Guide to Eating Well with IBS and co-author of The low FODMAP Diet Step by Step. Ms. Scarlata earned her B.S. in Nutrition from Simmons College in Boston, Massachusetts and her MPH at the University of Massachusetts. She was awarded the Outstanding Dietitian of the Year by the Massachusetts Dietetic Association and voted Boston’s Best Dietitian award by Boston Magazine.
According to the American Academy of Pediatrics, the most active period of neurologic development occurs in the first 1,000 days of life. For the first time, the 2020 Dietary Guidelines for Americans will consider neurocognitive health and development through all life stages as well as comprehensive dietary guidance for women during pregnancy and infants and toddlers under 2 years of age. As the body of science grows, the critical nature of key nutrients during the first 1,000 days will become an area of increasing importance for health professionals to address. However, despite this exciting momentum, research reveals a concerning knowledge gap amongst key practitioners, obstetricians, and pediatricians as well as mothers when it comes to key nutrients such as choline and lutein. The objective of this podcast is to explore the cutting-edge science on diet and neurocognition for the first 1,000 and address opportunities for education amongst health professionals and relevant patient populations. Dr. Mickey Rubin is the Executive Director of the Egg Nutrition Center. Dr. Rubin began his career in the food industry at Kraft Foods where he served as a Senior Nutrition Scientist. Dr. Rubin then served as Principal Scientist at Provident Clinical Research. Most recently, Dr. Rubin spent 8 years as Vice President of Nutrition Research at National Dairy Council.A member of the American Society of Nutrition, Dr. Rubin graduated from Indiana University-Bloomington with a Bachelor of Science degree in Kinesiology. He also earned a Master’s Degree in Exercise and Sport Science from the University of Memphis, and later earning a Ph.D. in Exercise Physiology from the University of Connecticut where his research interests included exercise endocrinology, sports nutrition, and the effects of dietary interventions on cardiometabolic health outcomes. Dr. Rubin is also the author or co-author of numerous peer-reviewed scientific papers and text book chapters covering the topics of nutrition and exercise science.
Grocery shoppers have more on their plates than ever. They’re time-pressed and focused on convenience and health for their families. They’re also looking for simple solutions and sustainability AND they don’t want to give up great taste. During this podcast, registered dietitian nutritionist Megan Roosevelt, founder and CEO of Healthy Grocery Girl®, and John Chamberlain, Vice President of Marketing at Limoneira, introduce you to “Take a Healthy Stand.”  This program is designed to assist retailers in meeting all these shopper needs. This fast-paced podcast also addresses produce as nature’s
A chat with Keith Belling, Founder of popchips on his latest venture into the plant based world - the challenges and the rewards of creating new food products in today's grocery stores.
All industries have experienced change at a breakneck pace throughout the past decade. Digital technology has changed the way Americans live, shop and eat.   Food may seem impenetrable to these forces — no matter what, people still need to eat.   Join us as we speak with Tara-Ann Dugan, Director of Consumer & Marketplace Insights at National Pork Board on food trends.  Tara has held roles at McDonald’s Corporate and IRI, working with Tyson, and will be sharing NPB’s new foundational research study executed amongst thousands of consumers uncovering key usage behaviors, attitudes and drivers when getting dinner on the table.  You’ll hear about:·       Changing consumer needs·       9 dinner occasions identified in the new Dinner at Home in America Research·       What contributes to the dinner choices Americans make·       What shopping habits are leading to those choices·       How has plant-based impacted the pork category·       Perceptions of pork and meat and what it means for Retail
What brings in more dollars than any other item in the grocery store?* Beef. It’s What’s For Dinner. In this edition of Lost in the Supermarket, Phil Lempert speaks with Bridget Wasser, Executive Director, Meat Science & Supply Chain Outreach at the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff. Bridget talks about today’s beef demand, why grocers feature beef in circulars and apps (hint: it drives total store sales) and the hot topic of plant-based meat substitutes.*IRI Panel Data, All Outlets, 52 weeks ending 1/6/19, Market Basket Study, February 2019.
Hy-Vee was the first company to name a Vice President of Retail Dietetics, and recently created a Group Vice President role overseeing health markets. In this podcast, hear from Elisa Sloss, RD, Group Vice President of Health Markets, and Stacey Loftus, RD, LD, and Julie McMillin, RD, LD, Assistant Vice Presidents, Retail Dietetics on how the company is setting the pace in retail health and wellness, what drives company support of programming, and how leaders like them find work-life balance in the high-pressure retail environment. Hosted by Annette Maggi, MS, RDN, LD, FAND, Executive Director of the Retail Dietitians Business Alliance.
Almost half of U.S. land is devoted to farming, and soybeans are the largest crop grown on U.S. soil, surpassing corn for the very first time.  As the demand for clean labels and clean ingredients sourced from the U.S. continues to rise, transparency in food and farming is no longer optional, it’s expected. Follow along as we discuss full transparency in soybean production, practices and the creation of soy-based products, like tofu.
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