Bob Parker’s Post

These companies (Mead Johnson, Nestle, Abbott Labs, Kraft, Beech-nut etc... time and time again have proved profit over consumer health. There is only one proven path to vibrant health and that is whole functional foods. In the face of consumer demand for healthier foods, food companies try desperately to formulated packaged foods to sell to the public to make them healthier, but they are still just that packaged fractionated fortified Convenience foods- they are not whole food. Let's love towards that end. https://lnkd.in/dGnE7Kqf #cuttothechasenutrition #childrenshealth #parentmodeling #foundationalhealth #onesimplechange

Nestlé, the largest food company in the world, announced plans to launch a new brand to support GLP-1 users and consumers focused on weight loss. What will this mean for #farmers, #animalhealth companies, #processors, #retailers and many more across #agbioscience given that J.P. Morgan predicts that total GLP-1 users in the U.S. may reach 30 million by 2030—or around 9% of the population? What do you think Carter Williams, Elliott Parker, Lorelei Bergin (Samuelson), Dr. Kofi Essel, MD, MPH, FAAP and Brad Fruth? https://lnkd.in/ga9K3fg7 #foodishealth #innovation

Are Food Labels lying to you? Learn more about this on the Ticker TV interview with host Mike Loder and expert dietitian and Be Fit Food founder and CEO, Kate Save;

Food labels actually lie to us....its no wonder why understanding nutrition and trying to achieve health-related goals is complicated. The information listed on food labels may be 'legally' correct, which means that they list ingredients in order of highest to lowest proportions, and they list the energy (calories/kilojoules) and macronutrients as per what a 'bomb calorimeter' might tell us, however, where we have gone wrong is that humans DO NOT process calories like a closed-lid machine. The Atwater method for calculating calories was developed in the 19th century and was refined further in 20th century but it is basically the sum of heats of combustion of carbs, proteins and fats in foods plus some factors for digestion which is then converted to total 'calories' present in foods. So not only will a humans digest food at different rates depending on what else they have eaten, they will also not digest a wholefoods, such as a handful of individual raw almonds the same way as the commercially ground variety, its actually up to 30% different. Now also consider our individual gut microbiome, hormone & acid levels which significantly impact our calorie absorption. I understand that individual variation can't be shown on labels, however wholefoods are inherently 'healthy' and it is WHAT we do to the food that is the problem. Our labels only show us what is in a food (or even that can be deceiving as manufacturers intentionally use other names for sugars, fats and salts so that the average person can't decipher them) and not how it has been processed. We should be declaring foods which are 'ultra processed' with a warning statement that they do not act like their wholefood counterparts. Claims on labels are also misleading when they state 'contains wholegrains' (only 51% needed), or 'multi-grain' (means it includes more than 1 grain), or 'no added sugar' (may be naturally high in sugar if dried or processed). The truth is that it's the quality of the ingredients and the degree of processing that matters, and if you are unclear about either of these, then you should buy the whole-foods and make meals yourself, or choose frozen ingredients in combination with fresh for convenience and cost. Frozen is more often better than fresh or canned as freezing naturally preserves the food, so no preservatives, added sugar/salt is needed to keep it so called ‘FRESH’. Some supermarket products are deemed as FRESH for 10-40+ days as they use a process called gas flushing to achieve this extended shelf life. Its common practice to keep meats pink by flushing with them with carbon monoxide, or to stop pathogens growing in chilled ready-made meals by flushing them with carbon dioxide, oxygen and nitrogen.  Be Fit Food we prefer frozen as it locks in the freshness from the moment it was made with nothing added. Watch my Ticker interview with Mike Loder today below or on the Ticker APP; https://lnkd.in/g8Uf3_NK

Nestlé is addressing the impact from increased use of weight loss / GLP-1 medications with its first brand launch in … over 30 years! This is major news, and can be taken two ways: 1. Cynically. Nestlé (along with others) created this problem through processed / artificial foods. Now, they’ll try and profit from releasing a portion-controlled, more thoughtful line of … processed / artificial foods. OR 2. Practically. America’s food system has been working against us - and our health - for decades. It’s led to an increased need for solutions and GLP-1s are one of the first needle-movers in tackling the alarming rate of diet-related disease. Nestlé is at least supporting a solution by creating a line of foods with better nutritionals and in smaller portions, in the format most Americans are dedicated to eating. What’s the verdict?👩⚖️ (For a really good read on the “dysfunctional environment” around food and eating in America, highly recommend this New York Times Opinion piece on Satiety: https://lnkd.in/gZb468Fu) https://lnkd.in/gHXaDWV3 New Fare Food Dive Grocery Dive #ozempic #cpgindustry #cpgbrands

Challenges facing the snack industry include compliance with sodium reduction regulations, front-of-pack labeling requirements, and growing concerns about the health implications of ultra-processed foods. These issues were discussed during the SNAC International’s SNX conference, where industry leaders debated potential solutions. Read more: https://bit.ly/3QJtItm #BakingIndustry #SnackIndustry #NutritionalLabeling

Chris van Tulleken, associate professor at University College London and the author of a bestselling book on #ultra #processed #food, told The #BMJ: Quote, “Even small financial conflicts affect behaviour and beliefs in subtle or unconscious ways—we have data from food and pharma research showing this. This means that declaring conflicts doesn’t mitigate them," unquote. “Conflicts in SACN damage the reputation and credibility of the committee. How can someone who claims to have an interest in public health have any links to companies like Coca-Cola or Unilever? We have known for decades about the harm caused by the products that companies like these make. Some companies make slightly less harmful products, but all are controlled and constrained by the same financial incentives, which mean they can’t self-regulate.” Undermining public health Six members of SACN are members of the American Society for Nutrition, which is funded by Mars, Mondelez, Nestlé, PepsiCo, and the Sugar Association, among others. These include Whelan, Mela, and Lovegrove; the other three are Sian Robinson, Susan Fairweather-Tait, and Mairead Kiely. Others have financial links to Danone, the infant formula manufacturer Mead Johnson Nutrition, and General Mills (Lucilla Poston, Ken Ong, and Susan Lanham-New, respectively). Rob Percival, head of policy at the Soil Association, a charity aiming to transform the way we eat, farm, and care for the natural world, told The BMJ: Quote, “We’re concerned that the committee and its integrity might be undermined by those ties to the food industry. That’s not to say that individual scientists have been corrupted; the challenge is systemic," unquote. https://lnkd.in/g7W_gvYw HH Sheikh Hamdan Bin Mohammed Bin Rashid Al Maktoum HRH Sheikha Bint. S. Almaktoum Khalil Al Fardan Oman Air Captain Abdullah Alabri Captain Salim Al Rashdi Captain Salim Al Rashdi Anila Ahmed Din Mirabell Mayack, Mirjana Miljković Muammar Abdul Khaliq TajMohammed Al Balushi Adnann Etaiwy Dr. Sara Al Madani 北川忠志 Abu Dhabi University Ajman University American University of Sharjah Salim Dhofar AL-Rawas, Dhofar University Ministry of Health Oman Sana Al Yafaey Kawther Al-Abri Dr Thamra Al Ghafri Dr Jokha Alkalbani Ministry of Health Saudi Arabia Suhaib Al Barwani Hamed Al Sinawi FRCPsych Dr. Amir Zourob Nawal Al Mahyijari Shadha S. Al-Raisi Ryan Rehan Nasima Al Balushi Nicholas Nouri Tallal Al Harthi Jehan Al Fannah Qasem Al Salmi Mirjana Miljković

🌟How did “Pleasure & Healthy Habits” lead us to…….. ….. US supermarkets?🌟 A year ago I stumbled upon an insightful and entertaining video featuring Pierre Chandon at an INSEAD graduation ceremony doing a speech on “Pleasure & Healthy Habits”. He emphasized that healthy choices are all about context, making them frictionless and the seek for immediate rewards in our daily decisions. His speech really resonated with me, as we were about to launch the GoCoCo app in the US. So Bertrand Amaraggi and I jumped on a call with Pierre, who was very kind to accept our invite, give us some interesting advice, and then even kinder to put us in touch with Behavioral Scientist Wendy Wood, author of the book “Good Habits, Bad Habits”. We have thus been lucky to have Wendy Wood guiding Bertrand and the GoCoCo team to make the best use of GoCoCo’s vast amount of data on food products in the US and in Europe to provide further insights on what is key in forming healthy - or not so healthy - habits: the context. So Bertrand led this study on US supermarkets staple food. The findings were eye-opening: ultra-processed foods dominate US shelves, making it tougher for Americans to adopt healthier eating habits. 🙌 Huge shoutout to Pierre Chandon and Wendy Wood for guiding us on this journey! 🙌 For GoCoCo, it’s just the beginning… we’ll keep working on new studies and insights to push for a better context, with less Ultra Processed Foods, helping everyone to get Healthier Eating Habits.  🥑🍎 #healthyeatinghabits #healthyhabits #ultraprocessedfood #upf #supermarkets #retail #usgrocerystore

Nearly 50% of the average UK shopping basket includes purchases of Ultra Processed Food (it's only 11% in Italy) according to current data, which suggests that the UK diet is moving away from a healthy diet and is heavily influenced by these foods. While personalised nutritional therapy, education and coaching can support healthy food choices for future health, we are all somewhat at the mercy of the major supermarkets, their unrivalled marketing budgets, and government guidelines to industry. So reports like this one reported by the British Association for Nutrition and Lifestyle Medicine is both concerning and depressing. If advisors have links with ultra processed food companies, how can policy be changed in favour of preventing future illness, and the major food producers challenged in their dominance of our diets? #BANT #nutritionevidence #nutritionaltherapy #UPF

When people think about health, do they think about business models and objectives? Is it possible to develop and grow food businesses that make health of people, material to their success? Ali Morpeth (RNutr)’s research highlights that in the pursuit of profit and filling bellies, human health is not a metric that appears on the agenda. We know from doctors like Zach Bush, MD, Tim Spector, Didi Pershouse that health comes from a living and fertile world, where stomachs require an army of microbes to prevent obesity, depression, cancer, diabetes and many more metabolic diseases we have just come to accept as aging. Can business leaders reimagine their world and question their business school modelling enough to realise that you can put health as a bottom line? In the works of @Pen Vogler, the starting questions for a food business are: “is this food good? If so, how do we get it to people?” How many founders do you think start with the market and the price? Hypha Consulting Ltd #busines #innovation #nutrionalequality #complexity