Giving Kids the Best Start for a Lifetime of Health

At the 2025 Weight and Wellness Summit hosted by Vitaminis, Erica Bethe Levin joined Leslie Danford to share how feeding babies real, flavorful food can lay the foundation for a lifetime of healthy eating. Their conversation was packed with insights on early flavor exposure, allergen introduction, and the small changes that make a big difference for children’s long-term health.

Erica is a three-time founder and the CEO of Globowl, a baby and toddler food brand offering globally inspired meals that go far beyond bland purees. A former food writer, digital media pioneer, and hospitality exec, she brings both personal and professional experience to the table—along with a passion for changing how we feed the next generation.

 

Leslie: Erica, for those who don’t know you, can you tell us a little bit about yourself and Globowl?

Erica: Absolutely. I’m a serial founder, and Globowl is my third company—but it’s the one I was meant to build. Our mission is simple: to give babies and toddlers the best start in life through food that’s rich in flavor, texture, spice, and diversity. Research shows that kids have a “flavor window” between four and eighteen months where they are most receptive to new tastes. That’s the time to introduce herbs, spices, and even allergens to help shape lifelong eating habits.

Leslie: Why is this flavor window so important?

Erica: This is a scientifically recognized phase when a baby’s palate is open and adaptable. By exposing them to a range of foods—colorful vegetables, spices, textures—you’re not only nourishing them now but shaping their taste preferences for life. Even if they don’t like something at first, exposure helps. I tell parents: try it seven, eight, nine times. That food may not become their favorite, but they’ll be familiar with it. That familiarity makes it easier for them to accept it later.

Leslie: Does that exposure in early life have a long-term health impact?

Erica: Absolutely. A more adventurous eater is likely to enjoy a more varied diet. That means more whole grains, vegetables, proteins—nutrient diversity overall. There's also a strong link between early exposure to allergens and reduced rates of food allergies later. In fact, outside the U.S., kids are about 10 times less likely to have food allergies, largely because they eat what the rest of the family eats, not sterilized purees stripped of texture and allergens.

Leslie: Speaking of allergens, a lot of parents are nervous. What’s your take?

Erica: I get it—I was that mom, too. With my first, I hesitated on flavor and spice, but not allergens. It’s a big topic, but the consensus among health organizations now—including the American Academy of Pediatrics and NIH—is that early allergen introduction is key. Of course, check with your pediatrician, especially if your child has eczema or other risk factors. But generally, early and repeated exposure helps build tolerance. I gave my daughter a meal with all the common allergens in one go. For others, slow and steady works. There's no single right way, except to avoid doing nothing.

Leslie: What tips do you have for parents just starting to introduce solids?

Erica: First, don’t stress. Until age one, breastmilk or formula is still the main nutrition source, so solids can be more about exploration. Use that to your advantage. Play around with different foods and flavors. You don’t have to stick to bland purees—add garlic powder, cumin, curry, whatever you’re eating (just avoid added salt and sugar). Let them experience real food.

Leslie: That’s a mindset shift for a lot of parents who grew up with simple baby food.

Erica: Exactly. We think babies need “baby food,” but they just need food. If you’re having roasted sweet potatoes with cinnamon and olive oil, mash some up and offer it to your baby. There’s no need to sanitize flavor. I made that mistake with my first and now he eats the same plain pasta every night. My second? She eats everything. It’s been night and day, and that’s why I created Globowl.

Leslie: For families who want the convenience of pre-made baby food, what should they look for?

Erica: Start with organic, but that’s table stakes now. Look at the ingredient list. Can you pronounce everything? Is there real food there? Beyond that, avoid products that are overly fruit-forward. Even healthy fruits like apples and bananas can lead to too much sugar when over-concentrated. Seek variety. Look for products that include allergens, spices, and different textures. And don’t rely solely on pouches—use them as snacks, not meal replacements.

Leslie: You also talked about the risks of plastic in baby food. Can you elaborate?

Erica: Yes, this one’s close to my heart. We’re all consuming microplastics—about 5 grams a week. But babies are even more vulnerable. Many baby food pouches are filled hot, which increases leaching from plastic into the food. Every squeeze releases more particles. It’s not perfect, but do what you can. Choose food in glass jars. Make food at home if possible, and store it in glass, not plastic containers.

Leslie: That’s a lot for parents to take in. Any advice on not getting overwhelmed?

Erica: Totally. The goal isn’t perfection. We’re all learning, and we’re all trying our best. Model the habits you want to see. Eat together as a family when possible. Show your kids your plate. I say, “Look at this rainbow I’m eating!”—and it really does encourage them. And if you try a food ten times and they still don’t like it, that’s okay. Try again in a few weeks. The key is persistence, not pressure.

Leslie: Any fun tips for getting picky eaters more involved?

Erica: Get them in the kitchen! Let them sprinkle seasoning or stir a bowl. Give them toddler-safe tools to cut or mix. When they feel like they helped, they’re more likely to try it. Smelling food also helps. Our sense of smell is tied to taste, and teaching that connection can be powerful. If they’re hesitant, ask them just to touch their tongue to it—no chewing required. That small step can lead to a bite next time.

Leslie: So much of what you’re describing sounds like mindful eating.

Erica: Absolutely. When we eat in front of the TV, we’re not paying attention to our fullness cues or our food. That’s not the habit we want our kids to develop. I still love a movie-night dinner now and then, but I make it special, not routine. Kids should know it's okay to enjoy treats—it’s about balance, not restriction.

Leslie: You mentioned “the first hundred foods.” What is that?

Erica: It’s a new concept that many pediatricians are sharing with parents. The idea is to introduce 100 diverse foods during the flavor window—fruits, vegetables, grains, spices, proteins, and allergens. It helps build not just taste tolerance but nutritional diversity. It’s not a rigid checklist but a great goal to keep things interesting and expand their palate.

Leslie: Where can readers learn more about you and Globowl?

Erica: You can visit us at https://globowl.com/. We’re also active on social @theglobowl. We have a store locator on our website, and you can find us on Amazon and Thrive Market. We’re passionate about helping families raise healthy eaters—and making it delicious along the way.