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Our food supply is in the headlines every day – as prices soar, shortages increase and a war 6,000 miles away has the head of the U.N. Food Programme predicting that it’ll get even worse. U.S. farmers are working hard to establish a safe and secure food supply domestically while climate change is creating new challenges every day. One of our core crops comes from the hard work of our US soy farmers; so I invited Mac Marshall from the United Soybean Board to give us the lowdown.  Mac serves as the Vice President, Market Intelligence for the United Soybean Board (USB) and U.S. Soybean Export Council (USSEC). His background includes serving as a staff economist at the US Bureau of Labor Statistics with a focus on agriculture commodities. Mac serves as an industry source of market information and analysis here and globally. I can think of no one better to give us the real take about what’s going on.
Food packaging is in the news. Over the past year, there have been more than 250,000 news reports about food packaging. Topics including edible packaging, eco-friendly packaging, phthalates, and single-use plastics are creating headlines and generating interest.  This webcast and podcast is designed to help retail RDs cut through the headlines and gain clearer understanding about food packaging benefits and risks related to food safety, health threats, food waste, environmental impact and more. During this segment, David Smith offers an overview of the current food packaging industry and highlights some of the most common misconceptions. David also provides insights into the myriad of challenges food companies face when evaluating packaging choices, such as compatibility with food ingredients, material sourcing, integration into food processing, food protection/safety, consumer perception, recycling, and reuse.
Throughout history, food processing has played a critical role in building a safe, accessible, healthy and sustainable food system.  More recently, there has been growing criticism and confusion among health professionals, researchers and media regarding the benefits associated with the consumption of processed foods, especially against the evolving scientific discourse around ultra-processed foods.During this podcast episode, Phil Lempert interviews food scientist Eric Decker, Phd, about the historical role processed foods have played to ensure we have a safe, accessible, healthy and sustainable food system. Dr. Decker describes the benefits and techniques of food processing and highlight how it can improve compliance to the Dietary Guidelines for Americans. Lastly, Dr. Decker shares insights that retail dietitians can use when communicating with consumers about processed foods.
Today, we're gonna talk about the future. We're gonna talk about indoor farming. We're gonna talk about aquaculture. And with me is Jason Green, the CEO and co-founder of Upward Farms based in Brooklyn, New York, and a breakthrough vertical farming company who brings whole ecosystems into controlled environmental agriculture, through aquaponic farming of leafy greens, fish, and a robust and beneficial microbiome. Back in 2013, Jason and his partners started upward farms. They were the only large scale vertical farm that offers locally grown, washed, and ready to eat USDA certified organic leaf greens and best aquaculture practices, certified fish upward farm grows and packs superior quality microgreens that are bursting with delicious flavor and nutrients that are best selling products at whole foods.
Microsoft and Bayer recently announced a strategic partnership to build a new cloud-based set of digital tools and data science solutions for use across the food and agriculture sector. These new capabilities will be available to businesses – from startups to global enterprises – to accelerate innovation, boost efficiency and support sustainability across food value chains. Through this partnership Bayer will work with Microsoft to co-develop new solutions that address critical industry scenarios such as farming operations, sustainable sourcing, manufacturing and supply chain improvement, as well as ESG monitoring and measurement. In this session, representatives from Bayer and Microsoft will share more about the new partnership and how it's poised to benefit food, agriculture and adjacent industries.
Decarbonization is key when it comes to combating climate change, and agriculture plays a major role in it. To support farmers in driving sustainability across the entire value chain, Bayer collaborates with Amazon Web Services (AWS) and Bushel in Project Carbonview – a data solution that will help ethanol producers in the United States report, analyze and assess their end-to-end supply chain carbon footprint. This new solution marks the latest development by Bayer – who is working to build a portfolio of farmer-facing programs to complement our existing Bayer Carbon Initiative, a program which incentivizes the adoption of climate-smart practices, creating new revenue streams for growers who use technology to keep carbon in the soil – and out of the atmosphere.. Join Max Dougherty- Carbon Business Development Lead for Bayer- Crop Science as he chats carbon, farming, and what this could mean for the value chain.
The Future of Food is Now. The Bayer Marana, AZ site is a smart greenhouse facility aimed at driving tailored solutions for the future of agriculture. This site focuses on seed production and agricultural innovation, leveraging the latest in automation to optimize plant density and workflow. Join us as Megan Dickens provides a short virtual tour and dives into sustainability practices and how research taking place now shapes the future of agriculture.
Have you ever thought about how plant breeding can help mitigate food waste, improve sustainability, and improve flavor? These are a few things plant breeders think about when creating new varieties of some of your favorite produce. Bayer's High Rise™ Broccoli series has been 20 years in the making.  Developed in collaboration with growers, the High Rise broccoli series offers supply chain-wide benefits from field to store to table.
Today we talk digital commerce. It’s the focus of every grocery retailer – from one store operations to the largest chains with thousands of stores. Here’ to give us an update and a look into the future is Barry Clogan, Chief Product Officer at Wynshop / Mi9 Retail a retail veteran with 20+ years of experience working internationally in retail, grocery, and extensively in e-commerce. In his previous role as President at MyWebGrocer, Barry helped the world’s largest grocers launch online grocery services and execute their multichannel strategies. Before joining MyWebGrocer, Barry spent five years at Tesco, where he led the rollout of the world’s largest online grocery business across eight international markets.
Technology, technology technology. It's all that the grocery industry is thinking about. How to increase efficiencies better than the shopper experience and create bigger basket size today. My guest is Spencer Price co-founder and CEO of Halla. Halla is the taste intelligence company and creator of the only human preference engine that's designed for grocery. Its tastes intelligence uses AI to redefine personalization and to predict what individual shoppers will actually want to buy next in real time.
The growing belief among consumers that nutritious foods are only those made with minimal, easy-to-pronounce ingredients presents a new challenge and educational opportunity for retail professionals: demonstrate that all of our food is chemically composed and ingredients like monosodium glutamate (MSG) – unfamiliar as they may sound – can be safe and offer real health and flavor benefits. This episode takes a deep dive into MSG's history, science, and benefits (like sodium reduction) as a way to equip retail professionals with the facts and support educated food decisions.ReferencesMSG Safety, Facts and Science ( and Sodium Reduction: Research and Resources ( for Industry: Voluntary Sodium Reduction Goals (FDA)
AI Comes To Fresh

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.
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.
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.
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.
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.
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.
Nice Cream Ice Cream

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.
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.
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. 
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