In this episode of the Supply Chain Insights podcast, Dom Burch sits down with Shaun Kokott, Head of Retail & Supply Chain at SCI, to explore the facts, myths, and shifting narratives around what we eat. With decades of experience in food safety, quality assurance, and regulatory compliance, Shaun is known for demystifying complex industry topics — from food labelling to nutritional science — and bringing common sense back into the conversation.

Shaun shares the story behind his viral LinkedIn post, I Was a Tartrazine Kid, recalling the days when industry insiders relied on physical reference books like E for Additives to decode E numbers. He explains that E numbers themselves aren’t inherently bad — they’re simply a European classification for approved additives — but stresses the importance of transparency so consumers know exactly what they’re buying.

The conversation moves into sugar and sweeteners, where Shaun highlights how misleading claims like “no added sugar” can mask the presence of natural sugars or alternative sweeteners. He urges consumers to read labels critically and understand that “too much of a good thing” — even fruit — can have negative effects.

Drawing on history, Shaun reflects on how selective research, like Ancel Keys’ famous Seven Countries Study, shaped decades of dietary advice around cholesterol and fat. He shares his own experience of lowering cholesterol by moving away from low-fat, highly processed foods and embracing whole, high-fat foods like eggs, full-fat yoghurt, and quality meats. His message: be curious, question received wisdom, and use moderation rather than fear to guide food choices.

On misinformation, Shaun advises consumers to look beyond marketing claims — for example, asking what replaces fat in “0% fat” products — and to be aware that replacing one nutrient often means adding another, which may not be healthier.

Looking ahead, he sees growth in “functional foods” that offer tangible health benefits, such as kefir for gut health. He notes encouraging signs that both consumers and the industry are moving back toward cooking from scratch, while still valuing convenience through meal kits and healthier quick-service options.

Shaun also weighs in on trends like high-protein snacks and even protein sodas, warning that protein quality matters as much as quantity. For gym-goers and health-conscious consumers, he recommends focusing on whole food sources over heavily processed bars and drinks.

The episode closes with a reminder that while innovation has its place, there’s much to learn from looking back — whether it’s traditional diets, basic nutrition, or simple, balanced meals. In a world of fortified snacks and functional beverages, sometimes the best choice is still the simplest: whole, minimally processed food.

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