New Nutrition Business
New Nutrition Business PodcastEpisodes
Episodes of New Nutrition Business Podcast
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Do you want to know how to create a successful healthier food product? Here are my favourite Seven Steps for Success, created as a result of our 20+ years of research, creating case studies and advising companies. Take these into account and yo
The failure of the meat substitute business will be the must-read case study for the next decade. It shows what happens when companies make assumptions about consumers and their motivations instead of doing deep research and thinking. It shows
A press release from Harvard stated that a new study had found that consuming meat increases your risk of diabetes. It was reproduced - almost word-for-word - by hundreds of media outlets within a few hours of its publication. Did the media fol
This podcast provides lessons you can use about innovation, new health benefits and reinventing a traditional food, told through the frame of three probiotic success stories. One is the story of how a trusted brand in Japan brought a sleep and
Oatly's classic Silicon-valley inspired business model from 2012 is facing nemesis. Oatly aimed to get to $1 billion in sales. Unfortunately, in focusing on a big sales number the company seems to have forgotten that it's a good idea to make a
Billionaire investors, most of the media, and many environmental activists insist that we will soon all be eating cell-cultivated meat - a substance more commonly referred to as lab meat. Arguments are raging about the technology, its scalabili
The fantasies of investors have collided with the reality of the supermarket. We are witnessing the long, slow death of the plant-based meat alternatives category. It was the creation of billionaire investors who want to force a 'protein transi
Nuti-Score is a European front of pack labelling scheme which ranks the healthiness of foods on a scale from A (most healthy) to E (least healthy). It's backed by governments in Germany and France. But it's opposed in Italy and Greece. Why? Cou
We are witnessing what may be the biggest-ever failure in food industry history. The Silicon Valley idea that you can 'grow sales and profits will follow' has slammed into the reality of the food business. Plant-based meat substitute makers hav
Oat milk is big and its success is admired! It's the fastest-growing segment of the US plant milk market. Sales jumped by an impressive 72% in 2021. But two-thirds of oat milk's growth came not from taking business from dairy milk, but by
Plant-based dairy is settling down as a niche business – contrary to what consultants and the media have been telling you. There's nothing wrong with being niche! But exaggerated claims that 'plant-based will replace dairy' always ignored food
Billionaire investors thought they could 'disrupt' livestock farming. They thought that meat substitutes would be an easy way to make their next billion. But they are having a shock encounter with reality. Consumers see meat substitutes as expe
If you want your business to succeed in health and nutrition it’s important to understand economics as much as nutrition science and consumer sentiment. Over the next 18 months we will see the chickens come home to roost for businesses that hav
Oatly, probably the world’s best-known plant milk brand, has announced sales in the first nine months of 2021 up 55% compared to the same period in 2020. But every $1 of product it sells costs it $1.26 to produce and as a result its losses are
Beyond Meat, the California-based plant substitute maker which raised a billion dollars to fund its ambition to get consumers to switch away from meat, has reported falling retail sales in the key US market, a collapse in its gross margin and m
Low-carb diets are gaining momentum among the mainstream, and they're even being recognised as a treatment for type 2 diabetes. In this episode we talk to a UK general practitioner that has successfully been using a low carb diet to help his pa
For most people today, the term “cholesterol-lowering food" doesn’t ring any bells, but its history provides food businesses valuable lessons. As we find ourselves in another cycle of big investors and food companies pouring millions of dollars
From soy and pea, to duckweed and moringa, plant-based proteins are having a moment. Julian Mellentin and plant protein expert Paul Hart do a deep dive into this area, and discuss why yellow split pea is the ‘new soy’, how plant proteins measur
Sales have grown, year-on-year, for Beyond Meat, maker of plant-based meat substitutes. But comparing one quarter to another, sales have stalled. Gross margin has slumped, and not only has Beyond not made a profit in any of its four years of tr
A major cheese snacking brand has taken a bold and innovative step which will either confound all sceptics and create a new category – or repeat a mistake that tens of companies have made before.
The UK is in the middle of an oat milk frenzy, its per capita consumption of oat milk even higher than that of the US. The frenzy has been driven by the success of Oatly, a brand which was among the fastest-growing brands in the UK supermarket
Covid-19 has brought into relief the links between metabolic disease and food and nutrition. We discuss the implications with Tim Avila, president of LA-based Systems Bioscience, and a nutrition super-connector working with companies from the U
Investors are pouring billions of dollars into companies that hope to commercialise plant-based meat substitutes and cultured meats, produced by fermentation. They are many times hailed as a greener alternative to animal agriculture. But how e
Most of you have heard in a presentation or seen in the media that plant milks are mainstream and that they are taking over from cows' milk. Today we take a short tour around some facts to show that none of these statements are true. We look at
Everyone loves an innovation incubator! Since 2012, the corporate or investment fund that doesn't have involvement in an incubator has become a rare exception. The newest convert to the creed of innovation is Ocean Spray Cranberries, the 90-yea
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