Sports Nutrition Labels & Quality Control with Untapped CEO Doug Brown
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Doug Brown is the founder and CEO of Untapped. In this discussion we review how nutrition labels are created and what the quality control process looks like for a nutrition product that is derived from natural components.
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I love how Spring is essentially silent, and meanwhile you get an interview with a company selling maple syrup as packaged sport nutrition. Just... wow. Spring really doesn't want to right the ship huh... talk about a missed opportunity.
I'm really having a hard time getting into this, when their product contains basically one ingredient, and Spring energy contains multiple ingredients in specific proportions... It's like comparing apples and Nature's Valley granola bars, just really different things. While I'm still listening and I appreciate some of this information and the explanations of the processes, Untapped was just not a great choice for trying to make these comparisons and connections.
@@JaySizzThis is more of less the industry standard and shows a small business with 10 employees can make a product that is more or less of what the label says. Don't discredit them by saying it's a simple compared to Spring or other energy products because this company, if Untapped followed their procedures now they could be successful at creating products with more ingredients it is just not necessary for their products. Most of their products do use multi ingredient products, some of their products have 10 ingredients that have quality of insurance for each shipment that states this product is within a range of guaranteed micronutrients not just for maple syrup but also the other whole food products as well that are used. Untapped might have a simpler process with less variability than other natural/whole food sports nutrition but the processes can be scaled up so don't discredit them just because they are good at what they do. For example if spring had the same process, they would get a shipment of rice, the supplier will guarantee it's within a certain range. Maybe if a shipment varies, they will mix the shipment to be within their spec with another shipment that has a higher range. This homologizes the rice into whatever spec they have that Spring knows they need to be in order to get the carb content for their portion sizes. They do this with the apple sauce, if one shipment is too watery they can mix it with a batch that is less watery or they can boil some water off to get it within spec. The maple syrup is the same, they can either buy some that that has certificate of quality of insurance for their spec, or do it themselves. Spring has to repeat the same step as untapped a couple more times for their gels. Double and triple check the R&D process for errors. Spring said they found "weakness" in their supplies so were not paying for and using a reputable supplier and getting certificates of quality of insurances? Were they not doing their own testing, testing batches by weighing the rice before and after to check water content and proper cooking, checking for water content is apple sauce and maple syrup from suppliers? Were they not looking for errors in the production and telling their customers? Did all of the sudden almost every gel spring makes with 4 or less carb sources all of sudden lose over 30% of their natural carbs sources because of natural variability? The dude explained perfectly, and with some logic you can see how spring with only a few more ingredients should have prevented such a controversy.
A few people have been saying this is a none comparison between Untapped and Spring and other "natural" sports nutrition companies (I would like to see Koop interview other companies as well just like he does with Doug) but that is doing Doug's business a huge disservice. Yes, more ingredients add more complexity to the calculation of the nutrition label and the variability from that label but Doug explained how a company would come as close as possible to getting there, and since his business is focused on one main carb source he was able to explain brilliantly in depth and in detail of just one ingredient. Using some logic you can apply everything he said to other companies products and how they would work with multiple ingredients, if he was working with 5 different carb sources it would be no different, just repeating the same steps as he said. You need to create a spec for your product, create procedures to get your supplies within that spec if they are not within spec and pay extra and use a reputable supplier, and get a certificate of quality assurance that states the product is within a certain range of macronutrients, test the supplies yourself (water content is the big one, using spring awesome sauce as an example, they should be checking the water content of the cooked rice, apple sauce, yams and maple syrup, more water means less caloric density, as well having certificates of quality assurance from each of the suppliers), if the water content is too high they can mix it with a lower water content batch or cook the water off until it's within their spec and giving a more homogeneous product. Send the finished product it in for the full scale testing at least once or whatever the industry standard is, then if your suppliers say there is a 5% variance of the products carb content and calories, for good measurement use the lower number, calculate the lowball carb/calorie the supplier stated and subtract difference from the test, repeat for each ingredient and its low ball number, and then you have a product that should almost always be within spec (if nota little higher but since it's difficult and unrealistic to get all of the product out of package it will most likely even out) if their is no major mess ups in production or ingredient changes. It really doesn't matter if its 1 ingredient or 5 or 10, it's never going to be over a 30% difference.
Applause to this CEO for being willing to be transparent in a open forum about his product and their production processes! Maybe the CEO of Spring will come on here soon...
I enjoyed hearing from Doug. I would be pretty confident using his product. But that’s a much simpler product than Spring, right? Why not talk to someone from a more comparable brand? Maybe Hammer, Huma, or Honey Stinger.
definitely one of the best
Fascinating discussion
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