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The Leading Voices in Food

The Leading Voices in Food

著者: Duke World Food Policy Center
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The Leading Voices in Food podcast series features real people, scientists, farmers, policy experts and world leaders all working to improve our food system and food policy. You'll learn about issues across the food system spectrum such as food insecurity, obesity, agriculture, access and equity, food safety, food defense, and food policy. Produced by the Duke World Food Policy Center at wfpc.sanford.duke.edu.Duke World Food Policy Center 社会科学 科学 衛生・健康的な生活
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  • E274: Sweet and Deadly - Coca-Cola in the spotlight
    2025/06/05
    Recently I was asked to review a forthcoming book for American Scientist magazine. The book was entitled, Sweet and Deadly: How Coca-Cola Spreads Disinformation and Makes us Sick. I did the review, and now that the book has been published, I'm delighted that its author, Murray Carpenter, has agreed to join us. Mr. Carpenter is a journalist and author whose work has appeared in publications such as the New York Times, and the Washington Post, and has been featured in places like NPR's All Things Considered and Morning Edition. Interview Summary So, let's start with your career overall. Your journalism has covered a wide range of topics. But a major focus has been on what people consume. First, with your book Caffeinated and now with Sweet and Deadly. What brought you to this interest? My interest in caffeine is longstanding. Like many of us, I consume caffeine daily in the form of coffee. And I just felt like with caffeine, many of us don't really discuss the fact that it is a drug, and it is at least a mildly addictive drug. And so, I became fascinated with that enough to write a book. And that really led me directly in an organic fashion to this project. Because when I would discuss caffeine with people, mostly they just kind of wanted the cliff notes. Is my habit healthy? You know, how much caffeine should I take? And, and in short, I would tell them, you know, if you don't suffer from anxiety or insomnia and you're consuming your caffeine in a healthy beverage, well, that's fine. But, what I realized, of course, is that by volume, the caffeinated beverage people consume most of is sodas. And so that led me to thinking more about sodas because I got a lot of questions about the caffeine in sodas. And that led me to realize just the degree to which they are unhealthful. We've all known sodas not to be a health food, but I think that the degree to which they are not healthy surprised me. And that's what led me to this book. Yes, there's some very interesting themes aren't there with addiction and manipulation of ingredients in order to get people hooked on things. So let's talk about Coca-Cola a bit. Your book focuses on Coca-Cola. It's right there in the title. And certainly, they're giants in the beverage field. But are there other reasons that led you to focus on them? Other than that, the fact that they're the biggest? They're the biggest and really almost synonymous with sodas worldwide. I mean, many people don't say ‘I want a pop, I want a soda.’ They say, ‘I want a Coke.’ I quote a source as saying that. You know, what that means is you want a sugar sweetened beverage. And it's not just that they're the most successful at this game, and the biggest. But as I started doing this research, I realized that they have also been the most aggressive and the most successful at this sort of disinformation that's the focus of the book. At generating these health campaigns, these science disinformation campaigns, we should say. This is not to say Pepsi and Dr. Pepper have not been at this game as well, and often through the American Beverage Association. But it is to say that I think Coca-Cola has been the most sophisticated. The most invested in these campaigns. And I would argue the most successful. And so, I really think it's a league apart and that's why I wanted to focus on Coca-Cola. That makes good sense. So, in reading your book, I was struck by the sheer number of ways Coca-Cola protected their business interest at the expense of public health and also the degree to which it was coordinated and calculated. Let's take several examples of such activities and discuss exactly what the company has done. And I'd love your opinion on this. One thing you noted that Coke acted partly through other organizations, one of which you just mentioned, the American Beverage Association. There were others where there was sort of a false sense of scientific credibility. Can you explain more about what Coke did in this area? Yes, and one of the organizations that I think is perhaps the exemplar of this behavior is the International Life Sciences Institute. It's a very successful, very well-funded group that purports to you know, improve the health of people, worldwide. It was founded by a Coca-Cola staffer and has, you know, essentially carried water for Coke for years through a variety of direct and indirect ways. But so front groups, the successful use of front groups: and this is to say groups that don't immediately appear to be associated, say with Coca-Cola. If you hear the International Life Sciences Institute, no one immediately thinks Coca-Cola, except for people who study this a lot. The International Food Information Council, another very closely related front group. This is one of the ways that Coke has done its work is through the use of front groups. And some of them are sort of these more temporary front groups that they'll establish for specific campaigns. For example, to fight soda taxes in ...
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    25 分
  • E273: Feeding innovation by taste testing alternative proteins
    2025/05/29
    As someone who's been mostly vegetarian for a number of years, I have tried a lot of plant-based foods and there's a variety of them. And so how do they really taste, not just from my perspective? Well, it's really important to do really careful analysis, and this is going to be the subject of our conversation today. Plant-based foods are becoming increasingly healthier and cheaper. But one large question really remains for consumers. How do they taste. NECTAR, a nonprofit initiative on a mission to accelerate the alternative protein transition sets out to answer this question. Through large scale blind taste tests with thousands of consumers. NECTAR is amassing the largest publicly available sensory database on alternative protein products. In its latest report, Taste of the Industry 2025, NECTAR conducted blind sensory panels of 122 products across 14 categories and uncovered which products have achieved the taste that's on par with their animal-based counterparts. Today we talk with NECTAR's Director, Caroline Cotto, about which products are meeting and exceeding consumer taste expectations and what the alternative protein industry needs to do to get more products to this level. And how NECTAR's novel dataset can be used to get there faster. Interview Summary I understand you've conducted the world's largest clinical sensory test for plant-based and alternative meats compared to real animal meat. Tell me about how you conducted this study and why NECTAR is focused on this research. Absolutely. So, for us, we're really focused on this research because we know that taste is a major purchase driver for consumers and it's often the key reason people cite for not repurchasing plant-based meats once they've purchased them. We really want people to come back to the category and so in order for that to happen, we need taste to be where consumers expect it to be. As you mentioned, we set out to conduct a large study and sort of understand where the products on the market taste today. So, we tested 122 products across 14 categories. And we chose those categories by looking at the highest volume selling categories of animal meat, and then mapping the plant-based products to those categories. And then 43 of those products were from Europe as well. So, we were trying to get a real landscape analysis. Different than traditional sensory testing, we conducted all of our studies in restaurant settings to give a more natural experience for the participants. And all of our testing is done with omnivore consumers. So, we love vegans and vegetarians, but we're really trying to go after that hardcore meat eater and see if we can get them to switch because they love the taste of these products. And then the other difference is that we serve everything in what we call a full build. We serve burger patties and buns, hot dogs and buns. We really allow consumers to apply condiments as long as they do it equally across all of the products that they're testing, um, to give that authentic experience as they would experience the product in their own kitchen. And we ended up having 2,684 participants in this city. Each product was tried by a minimum of 100 consumers. Wow, that's pretty extensive. What were some of the surprising results of this? Yeah, I think we found that the average plant-based product was not quite ready for mainstream adoption. The average plant-based product was generally disliked more frequently than the animal product was, with 35% of tasters rating the product. Some form of dislike. And only 9% of tasters rating animal products as some form of dislike. That said, we did find 20 products out of the 122 that were worth celebrating. We created the Tasty Awards based on this data. And we set a threshold for top performance. And that threshold was that of the people that tried the product, if at least 50% of them said that it, that plant-based meat was the same or better than the animal meat that it was considered a winner product in this study. I'm super exciting to see that we saw 20 products meet that threshold. However, these products were not distributed equally across categories. Some categories had up to five products that met the winner threshold and other categories had none. And we also found that no products in this year's study actually achieved parody with animal meat. So, four products came very close, and we're expecting that in next year's study, that there will be some products that achieve that milestone. But we're not there quite yet. And then lastly, we found that there really is a correlation between great taste and financial return. So, we found that the plant-based products that perform best in our sensory tests are actually capturing 50% more market share than the average products in that category. And the categories that taste better are capturing more market share than the lower performing categories. Wow. That's really fascinating and there are lots of ways of sort of thinking through...
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    18 分
  • E272: Why getting food date labeling right is so darn tough
    2025/05/22
    Do you pay attention to information printed on food labels? From eye-catching designs companies use to entice you to buy a product to nutrition facts panels to the tiny dates printed on packages. There's a lot going on to be sure. For policymakers, they hope that refining date labels on food packaging will help reduce the amount of uneaten food ending up in landfills. Food Waste is a major contributor to greenhouse gas emissions. The Food and Drug Administration and the Food Safety and Inspection Service recently asked for public input on food date labels. So, we decided to gather some experts together to talk about this important policy tool. Roni Neff is a professor in the Johns Hopkins Bloomberg School of Public Health and Senior Advisor at the School's Center for a Livable Future. Her research looks at the intersection of food waste policy, climate change, and food system resilience. Brian Roe is a professor at the Ohio State University Department of Agricultural, Environmental and Developmental Economics. His work focuses on issues including agricultural marketing, information policy, behavioral economics, and product quality. Ruiqing Miao is an associate professor of agricultural economics and rural sociology at Auburn University's College of Agriculture. His research emphasizes sustainability, innovation, and decision making. Interview Summary Brian, let's begin with you and let's make sure everyone's on the same page. Can you talk to us a little bit about what date labels are and where they are on packaging. And what is industry required to include in terms of these date labels? Yes, so date labels, we see them anytime we pick up a food package. Most packages are going to have some type of date label on them. Oddly, federal law doesn't regulate these or really require these other than the exception of infant formula, which is the only federal requirement domain out there. But in the absence of federal regulation, states have kind of done their own thing. About 40 different states require date labels on at least some food products. And about 20 states prohibit or restrict the sale or donation of food past the label date. And even though states that require date labels, manufacturers can still choose the dates. There are no real regulations on them. So, recognizing that confusion over date labels can lead to unnecessary food waste, Government and industry actors have made, you know, some efforts to try to standardize date labeling language. But nothing terribly authoritative. Now, some states have introduced bills that seek to standardize date labels, with the motivation to try to get rid of and reduce food waste. California being perhaps the most recent of these. In 2024, they passed a bill that prohibits the use of any date label other than 'Best if Used By,' the phrase that goes along with foods where the date represents kind of a quality indicator. And then the phrase 'Use By,", if that date has some implications for product safety. The bill doesn't go into effect until July of '26, so we're going to see if this is going to create a domino effect across other states, across the food manufacturing center or even bubble up and be dealt with at the federal legislation level. Now, industries tried to do things before. Back in 2017, the Food Marketing Institute and the Grocers Manufacturers Association had a standardized date labeling suggestion that some firms bought into. FDA has given out some guidance about preferring 'Best if Used By' on certain food products to indicate quality. But again, we're all kind of waiting to see if there might be a federal legislation that kind of brings these state labels into check. Thanks, Brian. And it's really important to know about the policy landscape and the fact that there hasn't been a federal policy across all foods. And it's interesting to see the efforts of, say, in California. I think this begs the question; how do consumers actually process the information of date labels? This fascinated us too. A very clever person at Ohio State that I work with, Dr. Aishwarya Badiger, led a study I was part of. We enlisted consumers to come into the Consumer Evaluation Lab that we have here on campus and evaluate samples of milk. They were presented with the label of each milk. We gave them a little glass with a nose full of the milk that they could sniff. So, they're looking at the date label, they're given the sample they could smell, and then we kind of asked them, Hey, if this were in your fridge, would you keep it or toss it? But the entire time we actually had them fitted with special glasses that precisely track their eye movements so we could understand kind of which information they were looking at while they went through the whole process of evaluating and then making their decision. Consumers overwhelmingly looked at the date itself on the package and largely ignored the phrase or the words that go along with the date. In fact, for more than half of the...
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    26 分

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