In this episode of Prescribing Lifestyle, I sit down with Minshin Tan — a former food technologist who has worked across pet food, poultry, dairy, supplements, and confectionery. With years of experience behind the scenes, Minshin offers a rare insider’s perspective on how processed and ultra-processed foods are really made.

We dive deep into the fascinating (and sometimes confronting) world of food product development — from how flavours, textures, and packaging are engineered, to why it’s so hard to stop at “just one Tim Tam.”

🔑 What We Cover in This Episode:

• What a food technologist actually does (Willy Wonka meets science)
• The product development process — from lab trials to supermarket shelves
• The role of sensory testing panels (yes, even pets are taste-testers!)
• The difference between processed vs ultra-processed foods
• Why fat, sugar & salt make foods irresistible
• The marketing language trap: “natural,” “real,” and “healthy” claims
• How to read food labels with more clarity
• Why some additives exist — and what consumers need to know
• The truth about whether big food companies really care about health
• Mindful eating: how slowing down can change your relationship with food

✨ Minshin also shares a sneak peek into his upcoming book, For Food’s Sake — a practical guide to navigating the modern food landscape without fear or confusion.

Whether you’re a parent, a health professional, or just someone curious about what’s really in your shopping basket, this conversation is packed with insight.

🌐 Website: minsheentan.com

📖 Book: ffoodssake.com

📱 Instagram: @ffoods_sake

🎥 TikTok: @forfoodssakeffs

💼 LinkedIn: linkedin.com/in/minsheentan

💚 If you found this episode helpful, please share it with a friend, leave a review, and don’t forget to order my new book Prescribing Lifestyle via mlcclinic.com.au.