BrainFood by Sight and Life
Sight and Life
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This podcast dives into topics on nutrition with a variety of personalities from researchers and government officials to our very own Sight and Life team members.
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Mar 16, 2023
Plant-based meat: What is the role of alternative proteins in LMIC?
Diverse plant-based protein consumption is a promising approach to a healthy and environmentally sustainable diet. Across the plant-based meat series of the BrainFood podcast, we have heard thought-provoking insights from our guest experts working in fields such as nutrition, academia, business, behavior change, food technology, and novel alternative protein biotechnology. The fourth episode of this series focuses on the critical considerations for developing plant-based and other diverse alternative protein solutions for low- and middle-income countries. We discuss the issue through the Sight and Life vision by including our very own leadership team as our guest speakers.
Moderators
Kesso Gabrielle van Zutphen-Küffer, Director of Science, _Sight and Life_
Jacquelyn Bedsaul, Nutritional Immunologist, _Sight and Life_
Speakers
Kalpana Beesabathuni, Managing Director, _Sight and Life_
Klaus Kraemer, President, _Sight and Life;_ Adjunct Associate Professor, Department of International Health, Johns Hopkins Bloomberg School of Public Health
Sufia Askari, Managing Director, _Sight and Life_
Podcast Team
Jimena Monroy Gomez, Technical Nutrition Associate, _Sight and Life_
Jacquelyn Bedsaul, Nutritional Immunology Intern, _Sight and Life_
Rachel Natali, Communications Manager, _Sight and Life_
Kesso Gabrielle van Zutphen-Küffer, Director of Science, _Sight and Life_
00:00 Introduction
04:01 Question of the day ❓
05:32 Considerations for alternative proteins (AP) for LMIC
08:10 AP opportunities and challenges for emerging economies
11:29 Number of the day
14:13 Supply chain considerations for diverse proteins
17:05 Local sources of AP and processing needs
18:29 Investment and research needs for AP success in emerging economies
22:13 Newscast 📣
24:55 Factors needed for scaling up AP production in LMIC
27:59 Food Systems Live course, Harvard Business School
29:00 International framework considerations
31:02 Need for the true value of AP
31:47 Entrepreneurial perspectives
32:18 Conclusion
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Sep 5, 2022
Plant-based meats and environmental sustainability: a complex story
The Plant-based meat market is experiencing rapid production with serious claims, including the ability of such products to improve diets and animal welfare and reduce environmental impacts. Whether or not these Alternative Protein products are more environmentally sustainable than their animal-based counterparts remains to be seen - especially since the evidence is limited. In this episode, we unpack what is known about the environmental sustainability of plant-based meats, dive deep into the complexity of assessing their environmental metrics, and discuss how plant-based meats tie in with the global agenda of making our food system more sustainable.
Moderators
Kesso Gabrielle van Zutphen-Küffer, Research and Knowledge Manager,_ Sight and Life_
Dr Simon Brown, Postdoctoral Fellow, Johns Hopkins University
Get insights from the experts in our BrainFood blog: buff.ly/3SzGMR3 (6minute read)
Speakers
Dr Adam Drewnowski, Director of the Center for Public Health Nutrition, University of Washington
Dr Martin Bloem, Director of the Johns Hopkins Center for a Livable Future (CLF) in the Department of Environmental Health and Engineering, Johns Hopkins Bloomberg School of Public Health
Podcast Team
Jacquelyn Bedsaul, Nutritional Immunology Intern, _Sight and Life_
Jimena Monroy Gomez, Technical Nutrition Associate, _Sight and Life_
Yash Goel, Architect and Design Specialist, _Sight and Life_
Erin Fagerholm, Communications Lead, _Sight and Life_
Podcast Timeline
00:00 Introduction
02:29 The two protein transitions
04:04 Bennett’s Law
04:53 Why does animal protein consumption increase as incomes rise?
08:05 Newscast: Impossible Foods environmental claims 📣
12:26 Deep dive on Metrics
16:13 From calories to nutrients
18:23 Assessing environmental impact
19:37 The need to invest in alternative forms of proteins
22:35 Number of the Day 0️⃣
25:26 Distinction between plant proteins
28:04 The need for better data
34:47 Learning to advance in the fog
37:42 Action plan – the next 10 years
39:25 The need for a multi-sectoral approach
40:47 Question of the Day❓
41:42 Alternative protein in the current context (war, climate, hunger)
44:13 Conclusion
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Mar 31, 2022
Plant-based meat: Unpacking Consumer Insights
Many consumers of plant-based meat products are already concerned about the impact our food has on the environment, our health, and animal welfare. A recent explosion of investments in plant-based meats has further piqued interest and attention from researchers, businesses and consumers alike. But is all this money being used to address the most pressing concerns of consumers? In this Disruptive Science episode of our BrainFood podcast, we discuss why consumers are buying plant-based meat in the first place, trends in this specific market, and related research and investment challenges. Finally, we explore how nutrition science and regulation can shape the future and help put healthier plant-based meats on store shelves and dinner tables.
Moderators
Kesso Gabrielle van Zutphen-Küffer, Research and Knowledge Manager, _Sight and Life_
PhD Candidate, Global Nutrition, Wageningen University & Research
Emily Yao, Undergraduate student of Materials Science and Engineering, Johns Hopkins University
Speakers
Nick Cooney, Managing Partner, Lever VC
Dr Marleen Onwezen, Theme ambassador & Expertise leader in consumer science, Wageningen University
Dr Hannah Theobald, Head of Nutrition, Quorn Foods
Get insights from the experts in our BrainFood blog: bit.ly/BlogPBMep2
Podcast Timeline
00:00 Introduction
03:19 Question of the Day❓
04:29 Number of the Day
08:35 Markets trends & LMIC
10:05 Plant-based meat denominations and consumer perspectives
13:17 Demand for plant-based meat & alternative protein
15:20 Drivers of consumer behavior and choice
16:47 Marketing tactics
19:25 Pricing of plant-based meats
20:46 How to position nutrition at the center of plant-based foods and consumer choice ?
22:05 Consumer education
23:48 📣Newscast: Is plant-based meat losing its sizzle ?
27:02 Plant-based meat projections in LMIC
28:32 The forgotten mycoprotein
30:36 Dietary patterns and trends of alternative protein
32:41 Collaboration between nutrition and business
38:26 Conclusion
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Dec 5, 2021
Plant-based meat: Getting the nutrition facts straight
What do we really know about alternative protein products’ nutritional value? At _Sight and Life_, we value the importance of going beyond the persuasive environmental and health claims currently associated with such products and strive to understand the science and nutritional benefits of this emerging field. This first episode of our series on “Plant-based meat” offers a deep dive into some of the most burning questions we have on the nutritional value, health impacts, and technology of these new products.
Moderators
Kesso Gabrielle van Zutphen-Küffer, Research and Knowledge Manager, _Sight and Life_ and PhD Candidate, WUR
Nitya Vissamsetti, Undergraduate student studying Molecular and Cellular Biology and Psychology at JHU
Jacquelyn Bedsaul, PhD Candidate, Graduate Program in Immunology Department of Biological Chemistry at JHU
Speakers
Dr Simone K Frey, Founder of Nutrition Hub
Dr Stephan van Vliet, Postdoctoral Associate in the Stedman Nutrition and Metabolism Center at Duke University
Dr Alan Hernandez Alvarez, Lecturer in Nutrition and Global Health, University of Leeds
Get insights from the experts in our BrainFood blog: https://bit.ly/Ep1Blog
Backstage Team
Jimena Monroy Gomez, Technical Nutrition Associate, Sight and Life
Yash Goel, Architect and Design Specialist, Sight and Life
Erin Fagerholm, Communications, Sight and Life
Podcast timeline
00:00 – Introduction
04:35 – Question of the day❓
06:23 – The Protein Digestibility Corrected Amino Acid Score (PDCAAS)
10:35 – Terminology around plant-based meat and alternatives
12:35 – Regulation and legislation
19:15 – Production & technology of plant-based meats
21:17 – Protein quality PDCAAS & Digestible Indispensable Amino Acid Score (DIAAS)
26:13 – Impact of technology on protein quality
27:33 – Production challenges
28:40 – 📣 Newscast: plant-based meats & ultra-processed foods
30:06 – Nutrient profiling
38:55 – Evidence on health impacts of plant-based meat
42:05 – Other alternative proteins & safety aspects
45:00 – Consumer insights
56:35 – Conclusion
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