MarketScale Food & Beverage 01/15/2019: All of the Meat, None of the Animals

 

Imagine a future where people still eat meat but it no longer comes from meat. What would be the ramifications of that throughout the food and beverage industry? It’s one of the questions posed in this week’s episode of MarketScale’s Food & Beverage podcast. Zak Weston, Corporate Engagement Specialist for The Good Food Institute, joins the show this week to explain how this hypothetical is closer to reality than you might think.

Also on this week’s podcast is a conversation with Caroline Weeks, Registered Dietitian Nutritionist at Mayo Clinic Children’s Center. She joins the show to explain the latest trends in nutrition and how restaurants can fill their menus with healthy (and tasty!) items.

Manufacturing Healthy Deliciousness

If your phone can also take photos, answer questions, record audio, and play games, is it still a “phone”? What if your meat could have bad cholesterol replaced with good, have saturated fat replaced with unsaturated fat, and have fiber built in? Would it cease to be meat? On today’s podcast, I had a chat with Corporate Engagement Specialist for The Good Food Institute, Zak Weston. We discussed the physical benefits of the new trend in “clean meat”, the cultural benefits of addressing the worldwide hunger issue, and the fact that bacon could be good for you, very soon.

“The baseline reason why most meat is very destructive, from an environmental standpoint, is just that animals are very inefficient converters of plant matter that they consume to meat,” says Weston. “Take chicken, as an example. Chicken is one of the most efficient meats out there, but it still takes 9 calories of energy put into a chicken in the form of feed, to get 1 calorie of meat out. So, for all of the decades we’ve put into breeding chickens to be efficient feed converters, that’s still a tremendous amount of food waste.”

The Latest in Nutrition and How Restaurants Can Take Advantage

The new year leads many to reevaluate the food that they put into their bodies. This can make life hard for some restaurants, who see their business dip as patrons move towards the latest health trends. Caroline Weeks, Registered Dietitian Nutritionist at Mayo Clinic Children’s Center, joins this week’s episode of the podcast to talk about the latest trends in nutrition and explain how restaurants can capitalize rather than suffer from them.

“If you incorporate more color into your dish…it’s not only aesthetically pleasing, but you’re also packing the dish with good nutrients,” says Weeks. This advice is especially helpful during this time of the year when people are paying special attention to their nutrition.

In the ever-changing and fast paced world of dietary trends, Weeks explains the latest trends in health so you can keep your menu ahead of the curve. “You should always make your decisions based on evidence-based practice,” she says. “That’s why registered dietitians are employed to do what they do.”

For the latest news, videos, and podcasts in the Food & Beverage Industry, be sure to subscribe to our industry publication.

Follow us on social media for the latest updates in B2B!

Twitter – @FoodMKSL
Facebook – facebook.com/marketscale
LinkedIn – linkedin.com/company/marketscale

Follow us on social media for the latest updates in B2B!

Image

Latest

One-of-a-kind shopping experiences
The Resurgence of Brick-and-Mortar Stores: One-of-a-kind Shopping Experiences Are Turning Customers into Brand Ambassadors
April 24, 2024

In the convenient world of e-commerce, big box stores are seeing a resurgence. Chains like Dick’s Sporting Goods, Walmart, and Target are experimenting with one-of-a-kind shopping experiences that can turn casual shoppers into loyal fans. In a recent Experts Talk roundtable, Allen Adamson, Co-Founder at Metaforce, highlighted how one-of-a-kind shopping experiences make for exciting […]

Read More
digital augmentations
Revolutionize Customer Engagement Through Digital Augmentations in Physical Retail
April 24, 2024

The digital transformation of retail experiences in physical stores has become crucial as big-box retailers strive to maintain their relevance and competitive edge in a digital era. These retailers are embedding interactive features and digital augmentations in their physical locations to offer unique, engaging customer experiences. This approach merges the tactile allure of in-store […]

Read More
experiences
Enthusiastic and Trained Employees can Enhance Experiences and Drive Success in Physical Retail
April 24, 2024

In today’s retail landscape, big-box retailers are emphasizing the importance of their physical locations, even as the digital marketplace continues to expand. Stores like Dick’s Sporting Goods and Walmart are not just maintaining their brick-and-mortar presence but are actively enhancing it with features like interactive elements and new store openings. This reassertion of the […]

Read More
The Coexistence of Big Box and Small Retail Relies on Synergistic Relationships
April 24, 2024

Despite being long time competitors, big box retailers and small local businesses can both coexist in ways that benefit the other. Of course, both retail formats are different but by maintaining their core business models, the two can bank and leverage their strengths and still be open to synergistic relationships. During an episode of […]

Read More