Table Talk: Recent Episodes
Table Talk
On each episode of Table Talk we dive deeper into the unanswered questions shaping the food and drink landscape. Expect to hear from industry leaders, influencers and innovators on the ground driving the change each and every day.
Join the conversation on Facebook and Twitter by tagging us @foodmatterslive or keep up to date with Table Talk on https://www.foodmatterslive.com.
A chilli con carne for four people carries a carbon footprint of 6kg. The same meal, made with upcycled sunflower protein and plant-based seasoning, comes in at seventy grams.
In this episode of the Food Matters Live podcast, recorded at our London Olympia event, Frank Lantz describes how he came to food innovation from Michelin-trained fine dining.
His view is that the food industry is sitting at one of its biggest inflection points in a century, that the conversation about how we grow, cook and eat is overdue, and that chefs who understand flavour from the inside out are better placed than most to solve for it.
He talks about the moment he decided to step out of restaurant kitchens and into food innovation, why organic is a proof of concept rather than a marketing badge, and why he believes the brands that make the most sustainable products, without asking the consumer to sacrifice anything, will be the ones that win.
If this has whet your appetite for next year’s Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com
Salted caramel spent roughly 50 years travelling from a Parisian chocolatier to a British supermarket staple. Nduja took a decade. Kimchi felt like an overnight success, but it wasn't. So when a flavour trend lands on a developer's radar, how do you know whether you're early, right on time, or already too late?
The answer, our expert panel suggests, is rarely found in data alone. It lives in the gap between what a trend tracker can tell you and what a developer's gut tells them. And knowing how to triangulate the two is one of the most underrated skills in food innovation.
In this episode of the Food Matters Live podcast, recorded at our London Olympia event, we explore how both a major retailer and a multi-brand manufacturer approach the now, next and future framework for flavour trend tracking.
Our panel debates the cuisines that have genuinely crossed over and the ones that are still waiting.
And they dig into the tension between authenticity and accessibility, the power of the silent ingredient, and why calling something a tortilla instead of a Spanish omelette can be the difference between a product that flies and one that sits.
If this has whet your appetite for next year’s Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com
Global demand for protein has been rising for sixty years and shows no sign of stopping. But the way we're producing it is running into hard limits, environmental, ethical and economic, at exactly the moment that consumers have decided protein is the most important thing on the label.
So where does that leave manufacturers, retailers and innovators trying to navigate a market that wants more protein, cheaper, more sustainably, and still delicious?
In this episode of the Food Matters Live podcast, recorded at our London Olympia event, three experts try to answer that question.
They discuss overgrazing, marine over-exploitation, and the opportunity in novel proteins.
They also talk about how constraints on animal protein are opening a window for plant-based innovation that the industry hasn't had before.
And they discuss the future of soy protein, all with one thing front of mind - the products produced need to be attractive to consumers.
If this has whet your appetite for next year’s Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com
What's the next Dubai chocolate? And more importantly, how do you know whether to back it before it's mainstream, or whether it will ever get there at all?
The speed at which flavour trends now travel has fundamentally changed the job of everyone in NPD. What used to take decades can now arrive, peak and fade within a single season.
Social media accelerates trends and creates consumer expectations about flavour before a product even hits the shelf.
In this episode of the Food Matters Live podcast, recorded at our London Olympia event, five flavour and innovation specialists debate what all of this means in practice.
They unpack why flavour is still king, and why the days of designing something that appeals to everybody are effectively over.
And they wrestle with the most loaded question in innovation: is the era of the perennial core flavour over, or will the industry always find new ones?
If this has whet your appetite for next year’s Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com
How is AI influencing innovation in the food industry?
In this episode of the Food Matters Live podcast, recorded live at our event at Olympia in London, we try to map out the full picture.
Our guest speaker is Alberto Prado, former Global Head of R&D Digital & Partnerships at Unilever.
Alberto believes the food industry is facing the most volatile, fast-moving, expensive and demanding environment it has ever operated in. But, he argues, the tools it's using to respond are largely unchanged since the 1980s.
He maps out the full picture - what AI is already doing inside large FMCG organisations, the five barriers he believes are getting in the way, and why he argues companies that treat AI as infrastructure rather than a feature, will be shaping this industry for the next decade.
His argument is that most food businesses are using AI to write better emails and build slightly faster dashboards, while mistaking that for transformation.
If this has whet your appetite for next year’s Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com
When a female consumer walks into a shop asking for help with their hormones, their sleep or their fertility, how confident can they be that what they're sold is actually backed by evidence?
It's a question a growing wave of informed, sceptical consumers is now asking louder than ever.
In this episode of the Food Matters Live podcast, recorded at our London event in 2026, we have a frank conversation about women’s health and what evidence-based retail actually looks like from the inside.
We hear the case made for personalised nutrition - not as a premium niche, but as a genuine public health opportunity - and learn about one of the most quietly significant shifts in women's supplement science: the move from folic acid to methylated folate in prenatal products.
If this has whet your appetite for next year’s Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com
In this episode, we enter the Flavour and Colour Lab at Food Matters Live London 2026.
Five conversations with the companies shaping what food tastes, looks and feels like. From raw material shortages and botanical extracts, to a Dragon's Den success story built on TikTok trends and a bath bomb-shaped meal base that's found its way into Ocado.
We find out how the raw material pressures reshaping the flavour industry right now are leading to new product developments.
We get the full story behind the bath bomb-shaped meal base that started on TikTok, appeared on Dragon's Den, and just launched in a major supermarket.
And how a baking powder that's been around for 175 years, is re-inventing itself.
If this has whet your appetite for next year’s Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com
We would like to clarify that, due to an internal communication error regarding session timings, Tina Faghihi-Hallam from Flavour Bombs was unable to join the live panel discussion at Food Matters Live as scheduled. Tina was present at the event and ready to participate, and her absence from the stage was not due to any fault on her part.
Recorded live on stage at Food Matters Live, at London's Olympia London, this is the session that opened the whole event, and it set the tone perfectly.
Food historian Annie Gray and Rob Lowery, VP of Marketing at PepsiCo UK, Ireland and Europe, sit down for a wide-ranging fireside conversation on where consumer food culture has come from, where it's heading, and how to tell the difference between a genuine trend and a flash in the pan.
They cover how the health concerns driving food choices today, from protein to gut health, are less new than we think, and what that tells us about what's likely to stick
Why personalised nutrition is still accelerating, and what GLP-1 medications are doing to consumer habits and food industry priorities
And how fragmented eating patterns, demographic shifts, and the rise of remote working are reshaping the occasions food is designed around
Find out about upcoming events at foodmatterslive.com.
In this episode of the Food Matters Live podcast, we explore the NPD Discovery Zone at Food Matters Live in London's Olympia.
It's the section of the show floor where the next generation of food ingredients and technology is being shown for the first time.
Through four conversations with four companies, we try to answer one question: where will the food of the future actually come from?
We learn about turning CO₂ directly into food ingredients, recovering high-protein, high-fibre ingredients from the side-stream of the brewing industry, an automated harvester that recovers broccoli stems left in the field after harvest, and we meet the people behind a food lifecycle management software that brings NPD, finance, and technical teams onto one platform from concept to launch.
Food Matters Live brings together the food and drink industry's brightest minds across innovation, sustainability, health, and technology. Find out more and register for upcoming events on our website.
Recorded live on the floor of Food Matters Live at Olympia, London, this episode is a snapshot of the conversations happening right now across the food industry.
We catch up with speakers fresh from the stage or on their stand at the event: a food historian making the case for forgotten ingredients, a Michelin-starred chef turning industrial waste into meal kits, a consumer researcher on why flavour will always win, and two researchers pushing back on the way we talk about ultra-processed food.
We hear from food historian Annie Grey on what sourdough bread actually tells us about class, why 'authenticity' is a dirty word in food marketing, and the forgotten British ingredients that deserve a comeback
Frank Lantz, Michelin-starred chef and founder of Uhhmami on the waste he witnessed in professional kitchens, and why upcycled sunflower protein might be one of the most practical sustainability solutions on the market right now
And researchers Chris Bryant and Jules Griffin debate UPF.
Food Matters Live brings together the food and drink industry's brightest minds across innovation, sustainability, health, and technology. Find out more and register for upcoming events on our website.
in this episode, we’re bringing together four of the most compelling talks from our archive, each focused on a different aspect of the same issue - sustainability in food production.
We hear about a breathing cultivation system that captures carbon dioxide from any industrial source and converts it directly into microalgae-based food ingredients.
We get into the science of upcycling food, that’s ingredients that would otherwise leave the food system entirely, given a second life in something people actually buy and eat.
And we get into the detail of the food industry's net zero targets, what they are and how to get there.
it’s clear there’s still work to do across the whole food chain. None of this is solved. But all of it is moving, and faster than the headlines often suggest.
This episode brings together four conversations on the topic of GLP-1 the science, the market data, the human impact, and the long-term strategic picture.
We hear from scientists, market strategists, clinicians and food innovators on what GLP-1 actually means for the food industry, and what it means for the people eating differently because of it.
Some market data suggests households on GLP-1 medications are spending 6% less on food overall. The consumer segment using these drugs in the UK is already roughly the same size as the vegan and vegetarian market.
How the food industry responds to this disruptive influence remains an open question, although serious moves are already being made.
When did healthy become synonymous with sacrifice? And is that finally starting to change?
Consumer expectations have shifted dramatically. Protein-enriched yoghurts, fibre-packed snacks and gut health dairy products are no longer niche, they're mainstream.
But the challenge of giving consumers what they want is no small one.
In this episode of the Food Matters Live podcast, made in partnership with AGRANA Fruit, we unpack both the trends and the technical realities behind functional nutrition in dairy, ice cream and beverages.
We explore the concept of permissible indulgence, the technical challenge of creating fruit concentrates that maintain their flavour in the final product, and why clean label isn't just about removing E-numbers.
AGRANA Fruit will be at Food Matters Live in London on 3rd and 4th June. Visit foodmatterslive.com to register.
AGRANA Fruit
AGRANA Fruit offers a wide range of creative and innovative solutions for the food and beverage industry. The fruit solutions deliver high quality fruit, which is expertly prepared to be used in the dairy, ice cream, bakery, food service and beverage industries. Our product range includes fruit preparations, brown flavor preparations, preparations with inclusions, cereals, grains & seeds, savory preparations, sauces & toppings, syrups & smoothie bases, and frozen fruits. We have a truly global presence with 26 production sites on all continents. AGRANA Fruit’s product development work incorporates the latest global nutritional and health trends. AGRANA Fruit is part of the AGRANA Group - an internationally oriented Austrian company which converts agricultural raw materials into high-quality foods and numerous industrial intermediate products.
For every manufacturer trying to reduce saturated fat, cut sugar or lower their carbon footprint, there's a version of the same conversation: yes, but will it still taste right?
That question is where most reformulation projects live or die.
The pressure on food manufacturers has never been more multidirectional. HFSS compliance, sustainability targets, cost of living, supply chain volatility, fluctuating cocoa prices - and through all of it, the non-negotiable that overrides everything else: if it doesn't taste good, no one will buy it twice.
The question is how to take things out without taking away what consumers love?
In this episode of the Food Matters Live podcast, made in partnership with AAK, we explore what "less is more" actually looks like in practice.
And we learn about some extraordinary solutions. From a butter replacer with a carbon footprint one eighth that of butter, to products designed specifically to reduce unplanned downtime on confectionery lines.
AAK will be at Food Matters Live in London on June 3rd and 4th June.
AAK
AAK are experts in plant-based oils and fats, the value-adding ingredients in many products people love to consume. They make these products better tasting, healthier, and more sustainable. At the heart of AAK’s offer is Customer Co-Development, combining their desire to understand what Making Better Happen™ means for each customer, with the unique flexibility of their production assets, and deep knowledge of products and industries, including Chocolate & Confectionery, Bakery, Dairy, Plant-based Foods, Special Nutrition, Foodservice, and Personal Care. Meet AAK at Food Matters Live in Ascot and Dublin where they will be showcasing their innovative ingredient solutions in their technical tasting and insight session.
Protein has been one of the dominant stories in food and drink for years, but the conversation has moved on.
It's no longer just about adding protein, now it's about being deliberate: where it comes from, how it functions, and what it actually delivers.
Plant protein sits right at the heart of that shift, and that’s the focus of this episode of the Food Matters Live podcast, made in partnership with Bunge.
But not all plant proteins are created equal. Choosing the right one for your formulation requires a much more targeted approach than it once did.
So which proteins deserve the food industry's attention right now, and why?
BungeAt Bunge (NYSE: BG), our purpose is to connect farmers to consumers to deliver essential food, feed and fuel to the world. As a premier agribusiness solutions provider, our team of 37,000 dedicated employees partner with farmers across the globe to move agricultural commodities from where they’re grown to where they’re needed - in faster, smarter, and more efficient ways. We are a world leader in grain origination, storage, distribution, oilseed processing and refining, offering a broad portfolio of plant-based oils, fats, and proteins.
Consumers are changing. What they want from their food and why is shifting fast. For manufacturers, keeping up means understanding not just the trends but the forces driving them.
For food manufacturers, the pressures stacking up right now can feel contradictory.
Consumers want food that's healthier, but they won't compromise on taste.
They also want products to be more affordable, but their expectations for quality and provenance are rising.
And all of this with a backdrop of disruptive influences such as GLP-1 drugs and geo-political tensions.
In this episode of the Food Matters Live podcast, made in partnership with BENEO and Meatless, we explore how intelligent ingredient choices can help manufacturers navigate all of it at once.
BENEO and Meatless will be at Food Matters Live in London on 3rd and 4th June. Visit foodmatterslive.com to register.
BENEOBENEO is your global partner in catering to the latest trends and developments in the food and feed industry. They aim to contribute to better nutrition and health. And with local branches all over the world, you always have a competent expert to talk to. Consumers actively choose foods that contribute to their well-being. Even more, products that match their individual lifestyles are on trend. As the demand for convenient and easy to prepare food continues, the expectations on nutrition also continue to grow. To name just a few, these include the reduction of sugar and fat without compromising on taste and texture, increased dietary fibre intake, plus a need for healthier weight and energy management. Meet Beneo in Ascot to discover their ingredient solutions in their technical tasting and insight sessions.
MeatlessMeatless produces 100% plant-based textured products which are used by the vegetarian and vegan industry as an ingredient in excellent vegetarian and vegan food such as sausages, burgers and many others. We provide a range of textured products based on natural plant-based whole foods like rice, pea, quinoa, wheat, and fava bean. Our white rice fibres are superior for applications like analog white fish or analog processed chicken. Our products are also used as a substitute for fat or meat in processed meat products to improve health and sustainability performances. Meatless is low processed and made of pure natural wholefood raw materials and contains no artificial binders, preservatives, colouring agents, or flavour enhancers. We provide viable high-quality solutions for the food industry.
How does a trending flavour make it from a TikTok video to a supermarket shelf? And how do you tell the difference between a trend worth backing and one that will be gone in six weeks?
The food industry has never had more data to work with, and never found it harder to know which signals actually matter.
In this episode of the Food Matters Live podcast, recorded at our Ascot event, our panel of trends experts debate how to read the signals and act on them.
They explore third culture cuisine, what really happened to the plant-based meat boom, and how animal protein is quietly reinventing itself through better welfare standards, artisanal cuts and the culinary rediscovery of dark meat.
GLP-1 drugs have been dominating health headlines for some time. But the bigger story may be what we still don't know.
What if you want to leverage on your own GLP-1 production? What are your options and should you do it?
GLP-1 is a hormone the body already produces, and that biological reality opens up a significant opportunity for the food and supplement industry to play a meaningful role in in glucose management, its “rollercoaster” and its implications for (even) healthy consumers, long before and long after a prescription is involved.
In this episode of the Food Matters Live podcast, made in partnership with Rousselot, we explore the science of glucose management, who it matters to, why it matters now, and where the real innovation opportunities lie.
Rousselot
Rousselot is the global leader in collagen peptides solutions, supported by over 20 years of scientific research.
By translating advanced collagen science into innovative health and nutrition solutions, Rousselot combines cutting-edge operations and expertise to help customers create world-class products.
No parent wants their child to miss out, and from day one that often means paying close attention to what goes on their plate - sometimes with more anxiety than confidence.
So what's actually keeping parents up at night? What shapes their choices, what ends up in the shopping basket, and what would they do differently given the chance?
In this episode of the Food Matters Live podcast, made in partnership with FrieslandCampina Ingredients (FCI), we go looking for answers.
FCI has carried out a study, covering eleven countries with vastly different cultures, approaches to food, and ideas about what healthy eating actually looks like.
We unpack their findings and explore what they signal for food manufacturers trying to reach this audience in a meaningful way.
FrieslandCampina Ingredients
FrieslandCampina Ingredients is a global leader in proteins and prebiotics, addressing the growing need for innovative nutritional solutions to the world’s health and well-being challenges.
Its drive is to get the right ingredients to you so you can create highly nutritious, sustainable applications for consumers with special dietary needs and preferences. So they can get the most out of life, always.
Parent company, FrieslandCampina, daily provides millions of consumers throughout the world with dairy products containing valuable nutrients from milk.
Between 70 and 85% of new food products fail in their first year. And the reason often isn't the nutrition, it's the mouthfeel.
When manufacturers remove sugar, fat or calories to make food healthier, they risk destroying the very sensory experience that makes consumers reach for that product again.
And consumers, it turns out, are unreliable witnesses to their own preferences, saying they want something "lighter" while consistently choosing products that are thick, smooth and dense.
Bridging that gap between what consumers say and what they actually want is one of the most underestimated challenges in food innovation.
In this episode of the Food Matters Live podcast, made in partnership with Tate & Lyle, we explore the science, strategy and commercial implications of mouthfeel.
Professor Charles Spence from Oxford University's Cross Modal Research Laboratory opens with a masterclass on multisensory perception, explaining how retronasal aroma accounts for as much as 95% of what we think we're tasting, and how simply amplifying the sound of a crisp can make it seem fresher and crispier without changing a single ingredient.
We unpack the science behind mouthfeel, how social media listening is revealing new mouthfeel trends, and how all of that information is being turned into real R&D solutions.
Tate & LyleSupported by its 160-year history of ingredient innovation, Tate Lyle partners with customers to provide consumers with healthier and tastier choices when they eat and drink. Millions of people around the world consume products containing its ingredients every day. Through its expertise in sweetening, fortification, and texture, Tate & Lyle develops ingredient solutions that reduce sugar, calories, and fat, add fibre and protein, and provide texture and stability in categories including beverages, dairy, bakery, snacks, soups, sauces, and dressings. Tate & Lyle has more than 3,500 employees working in around 57 locations across 39 countries. Science, Solutions, Society is its brand promise and how Tate & Lyle will achieve its purpose of Transforming Lives Through the Science of Food. By living its purpose, Tate & Lyle works to successfully grow its business and have a positive impact on society. The company lives its purpose in three ways: by supporting healthy living, building thriving communities and caring for our planet.
Fibre is arguably one of the most important and most neglected nutrients in the Western diet.
Sixty per cent of people are not hitting their daily requirements and, unlike protein, it has an image problem that public health campaigns have largely failed to fix.
In this episode of the Food Matters Live podcast, recorded at our Ascot event, three experts examine the fibre gap from three very different angles: the supply chain, the behavioural science, and the cutting-edge physiology.
We hear the case for "stealth health" and invisible integration as the only realistic route to getting more fibre into consumer diets right now, and how a landmark Danish intervention doubled national fibre intake.
What if the greatest threat to your supply chain isn't a disease outbreak or a logistics failure, but a ransomware attack on a supplier you've never met?
The regulatory and risk landscape facing food businesses has shifted dramatically, from The Corporate Sustainability Reporting Directive, to EU Deforestation Regulation, and the increased risk of cyber attacks in food supply chains.
In this episode of the Food Matters Live podcast, recorded at our Dublin event, three specialists in supply chain technology and compliance unpack what all of this means in practice.
The question the industry faces is whether it can treat data with the same rigour it has always applied to physical ingredients.
The gut health market is booming. But if you can't make a meaningful health claim, how do you build a commercially successful product?
Despite decades of research, billions spent on ingredients, and a consumer base that's genuinely hungry for gut health solutions, the industry faces a fundamental tension: the science is outpacing what regulators will allow on pack.
In this episode of the Food Matters Live podcast, recorded at our Ascot event, our panel of experts debate where the real opportunity lies in gut health NPD - and where the industry keeps tripping itself up.
They examine why the gut-brain axis is both the most exciting frontier and the hardest to substantiate for regulators; why one well-designed study will never be enough to unlock a claim, and why flooding the market with poorly powered trials actively damages the entire field.
Why has women's health historically been an underfunded sector in the food industry - and what do we stand to gain as that begins to change?
With supplement launches carrying a women's health claim growing in recent years, and perimenopause product launches alone up 45% in 2024, the commercial opportunity is significant.
But so is the scientific gap. Women's health has been studied through a one-size-fits-all lens for too long - and the nutrition needs of a woman in her 20s, through pregnancy, perimenopause and beyond, are not the same.
As we approach International Women's Day, this episode, recorded at the Food Matters Live event in Rotterdam, sees our panel of experts map both the opportunity and the unknowns.
What happens to consumers, and to the food and wellness industries, when millions of people come off GLP-1 medication?
With GLP-1 drugs surging in popularity, the food industry is already grappling with something far more complex than simply weightloss: who is this consumer, what do they need while on the medication, and crucially, what do they need when they stop?
In this episode of the Food Matters Live podcast, recorded at our Ascot event, our panel of experts dig into the physiology, the food innovation opportunity, and the gaps the industry is not yet filling.
They explore how GLP-1 drugs alter taste and texture perception, why the craving for sweetness and alcohol diminishes whilst on the drugs, and what nutrient-dense, small-format product innovation looks like for a consumer eating far less.
They also look to the future, when patients come off medication, as the critical, underleveraged opportunity for functional food, probiotics, and fibre innovation.
How does the food we eat affect our immune health during different stages of our lives?
In this episode of the Food Matters Live podcast, recorded at our Rotterdam event, a panel of experts reveal how food shapes immune resilience from before birth, through to old age.
They delve into the science, covering gut health, ultra-processed foods, the 1,000 day rule, and plenty more.
The question is: is the food industry serving our immune systems well and is it ready to respond to an increased interest in the topic among consumers?
GLP-1 is the hot topics at the moment. But how do we know it’s more than just a fad? And could the emergence of GLP-1 drugs be leading to other, less pharmaceutical, innovations in the food industry?
In this episode of the Food Matters Live podcast, recorded at our Rotterdam event, a panel of experts explain why the eveidence suggests GLP-1 medications do represent a true, long-term disruption.
With tens-of-millions of people already using the drugs, our speakers suggest we are already seeing consumer spending shifting away from junk food.
How the industry responds will be critical, and there is an opportunity for brands targeting a more health-curious demographic.
Collagen peptides that trigger natural GLP-1 secretion are already gaining attention as an alternative to daily injections, what else could be in store remains to be seen.
We're regularly bombarded with messaging around sports nutrition and functional supplements, but how can consumers navigate their way through what can be complex subjects?
In this episode of the Food Matters Live podcast, recorded at our Ascot event, three scientists cut through the pseudoscience and use real evidence to help us do just that.
We discover how hydrogel technology has enabled marathon times to improve so dramatically that 85% of the top 100 performances have occurred in just the last six years, and why the magnesium market is suffering from misinformation.
Our panel also touches on the perceived benefits of turmeric extract and ashwagandha.
The clear message from all of our speakers; when it comes to supplements, the industry needs more focus on outcome measurements, sufficiency, and what all the evidence actually shows.
Why are UK retailers pursuing "health by stealth" with hybrid meat products while European counterparts openly label them as plant-meat blends?
In this episode of the Food Matters Live podcast, recorded at our Dublin event, two experts reveal why the future of alternative proteins isn't about replacing meat - it's about making meat smarter through hybrid blending.
We discover that vegans and vegetarians make up only a third of the UK population, yet the industry spent years developing products exclusively for them while plant-based meat declined 1% year-on-year.
Meanwhile, processed meat consumption is actually growing, creating an opportunity for hybrid solutions that deliver savings across cost, CO2, calories, and saturated fat.
2050, if nothing changes, 40% of Earth's surface will develop novel climates - so perhaps the question isn't whether your grandchildren will eat alternative proteins, but which ones they'll choose.
Can dehydrated vegetable scraps become the base for functional granola? And why do so many functional drinks fail at the most basic level - taste?
In this episode of the Food Matters Live podcast, recorded at our Dublin event, industry innovators reveal the missed opportunities and emerging trends reshaping functional food development.
Our expert panel suggests there may be a critical industry blind spot: consumers don't buy prebiotics or probiotics - they buy breakfast, lunch, and dinner - yet some brands make functional foods sound clinical rather than delicious.
On emerging trends: products formulated with GLP-1 users in mind, and functional mushrooms.
The challenge? Making clean label products taste incredible while consumers increasingly pay attention to ingredient lists.
Can the right nutrients in early life protect your brain decades later? Are we missing critical brain-boosting compounds in our daily diets?
In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam, neuroscience experts reveal the nutrient gaps undermining cognitive health across every life stage - and the innovative ingredients that could fill them.
We discover that 90% of the UK population fails to meet omega-3 recommendations, and we learn about emerging evidence around the links between cognitive performance and products like spearmint extract and curcumin.
How many of the claims can be backed up with science? And are we just scratching the surface when it comes to link between our cognitive health and our diet?
How does a trending flavour make it from social media hype to supermarket shelves? And why do some innovations succeed while others end up gathering dust in warehouses?
In this episode of the Food Matters Live podcast, recorded at our Dublin event, industry leaders from Tesco, Green King, Yo! Sushi, and Danone reveal how they navigate the innovation process.
We discover why Tesco segments millions of customers into just six categories, how Green King balances 2,000 traditional pub-goers with innovation at the menu periphery, and why even the most science-backed products need consumer testing to distill complex claims into one simple line.
Our expert panel will guide you through in our look ahead to 2026 and beyond.
Dairy products may be perceived as 'much-loved by uninspiring' in some quarters, but there's plenty of work being done to change the category's image.
In this episode of the Food Matters Live podcast, recorded at our Dublin event, we discover how it's being transformed through the prism seven consumer lifestyle pathways.
We learn about communal dining trends driving butter and cheese boards across Gen Z, and "prejuvenation" - where 20-somethings obsess over aging and drive collagen-infused dairy innovation.
And there is a GLP-1 angle. As appetite suppressors change how people experience food, dairy is leaning into sensory innovation - texture (yogurts with three different textures in one pot), olfactory cues (fragrance as a purchase driver in Chinese RTD teas), and maximalist joy.
From milk manga comics revealed as Japanese schoolchildren empty their bottles, to Velveeta's unapologetic 100-year celebration with nail polish and candles, dairy's future isn't about being healthy and boring - it's about nutrient density delivered with color, fun, and connection.
The next wave of protein innovation is here - and it looks nothing like the plant-based burgers that dominated the last five years.
In this episode of the Food Matters Live podcast, recorded at our Ascot event in 2025, we explore two radically different approaches to meat alternatives.
Mycelium fermentation that grows centimetre-length muscle-like fibres, requiring just four ingredients, and extremophilic micro algae that thrive at pH 1 without contamination or arable land.
But our panel of experts also confront the hard numbers: with billions of chickens slaughtered annually and current meat consumption mathematically unsustainable by 2050, these innovations must need to achieve price parity, superior nutritional value, and genuine consumer acceptance to make a meaningful impact.
What does the future hold for flavour innovation in the food sector?
In this episode of the Food Matters Live podcast, recorded at our event in Dublin, five culinary innovators reveal which flavour trends are defining the 2020s - and which unexpected ingredients will reshape menus by 2030.
The panel dissects everything from "borderless cuisine", to the relentless march of hot honey across every category.
And what of plant-based meat alternatives? Some of our panel push back on products trying too hard to mimic meat.
And could we be about to witness a turnaround in fortunes for the PR around MSG?
Can you reformulate a product to reduce sodium by 25% without losing the rich savoury profile consumers expect? And even if you can, will shoppers actually buy it?
The UK's high fat, salt and sugar (HFSS) regulations have sparked the biggest wave of reformulation the food industry has seen in decades - but success requires far more than technical prowess.
In this episode of the Food Matters Live podcast, recorded at our Ascot event, three speakers reveal the complex reality of making food healthier while keeping consumers coming back for more.
And there's another challenge: just as companies invest millions reformulating to current benchmarks, there are further changes in the works.
How can industry maintain momentum when the regulatory goalposts keep moving, and 40% of shopping baskets still come from HFSS products?
What happens when 12% of US adults start using weight loss medication that suppresses their appetite? We're finding out in real time - and the food industry is working to respond.
In this episode of the Food Matters Live podcast, recorded at our event in Dublin in November 2025, we look at how GLP-1 drugs like Ozempic and Wegovy are already leading to retailers and manufacturers all over the world fundamentally rethinking their strategies.
The numbers are stark: households using GLP-1s spend 6% less on food overall, meanwhile, protein yogurts, meat snacks, nutrition bars and fresh produce are thriving as users seek nutrient-dense foods to maintain nutrition while eating far less.
GLP-1 isn’t a side story, in fact, this consumer segment is already the same size as the vegan/vegetarian market in the UK. And the signs are that it’s only going to grow.
The real challenge is, we don't know if users will take these drugs once, multiple times in cycles, or continuously at maintenance doses - and each scenario requires completely different food industry responses.
As the gut microbiome emerges as a "forgotten organ" implicated in everything from cardiovascular disease to Parkinson's, the biotics landscape is exploding beyond probiotics.
In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, a panel of experts take a deep dive into the world of pre, pro and postbiotics.
They reveal how plant-based meat fibres, and probiotic fermented foods are reshaping our understanding of gut health - and challenging how we communicate these complex benefits to consumers.
We discover how heat-inactivated bacteria can deliver gut, immune, and even mental health benefits without the stability challenges of live probiotics, look at how plant-based meat alternatives increase beneficial fibre-degrading microbes, and tackle the communication issue: how do you explain to consumers that not all fermented foods contain probiotics, that more probiotic strains isn't necessarily better, and that throwing multi-strain supplements at a Western diet won't magically fix everything?
Is AI going to revolutionise food and beverage innovation, or are we being sold a lot of hype?
While 85% of digital transformation efforts fail, companies like Coca-Cola and Carlsberg are already using AI for everything from trend-spotting to flavour prediction.
In this episode of the Food Matters Live podcast, recorded at our event in Dublin in November 2025, Antonio Weiss, author of "AI Demystified," cuts through the hype to reveal what's actually working in AI-powered new product development.
Antonio explains why he believes large language models are useful for some parts of NPD (marketing, branding, trends), while the serious work of flavour prediction and demand forecasting requires specialist machine learning models like graph neural networks.
He maps out both optimistic and pessimistic scenarios. Can we maintain the human "through line" between creator and consumer, or will AI slop dominate our feeds? The answer may depend on the choices we make today.
Is personalised nutrition about hitting the perfect bullseye with algorithmic precision, or is it actually more like a game of beach ball - bouncing insights back and forth between company and consumer?
Despite two decades of DNA analysis, continuous glucose monitors, and proprietary algorithms, most personalised nutrition advice still boils down to "eat salmon, broccoli, and brown rice" - recommendations people are already following.
In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, our panel of experts argues that the future of personalised nutrition must shift from linear expert advice to interactive learning relationships.
They discuss the gap what the industry recommends and what consumers can actually use in daily life, the role of microbiota, and personalised fibre recommendations.
What happens when precision fermentation, ultra-processed food backlash, GLP-1 drugs, and supply chain volatility collide?
The food industry faces unprecedented challenges - and opportunities - as multiple disruptive forces converge simultaneously.
In this panel discussion recorded at the Food Matters Live in Ascot in October 2025, industry leaders from across the value chain reveal how they're navigating what one panelist calls doing "everything, everywhere, all at once.”
They discuss how engineering biology can create functional ingredients without the need for added additives, fermentation techniques from cultures outside Europe, and the delicate balance of meeting functional food claims like immunity while maintaining clean label credentials.
They also delve into biometric data, GLP-1, and unstable cocoa supply chains.
What if the key to healthy ageing isn't just about living longer, but maintaining metabolic wellness, bone strength, and cellular youth throughout our lifespan?
As obesity and type 2 diabetes continue to rise globally, the need for evidence-based nutritional interventions has never been more critical.
In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, we delve into the nutrition that is supporting health across the ageing journey.
We look at dietary fibre as a natural regulator for blood glucose control, and how an EU health claim for reduced glycemic response offers manufacturers a science-backed reformulation opportunity.
We hear about research that suggests animal protein intake is associated with better bone mineral density in older adults.
And we're introduced to a groundbreaking natural vitamin D3 source from mealworms that's three times better absorbed than conventional lanolin-based supplements.
Can food reformulation and innovative ingredients truly support lifelong health, or are we still missing pieces of the longevity puzzle?
Can we really convert industrial CO2 emissions into complete nutrition without using any fertile land?
As deforestation claims a forest area the size of 18 football fields every minute to meet food and feed demands, the search for genuinely sustainable protein sources has never been more urgent.
In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, three experts reveal radically different approaches to solving the alternative protein challenge - from breathing cultivation systems to the nuanced reality of ultra-processed plant-based meat.
We discover how technological advances are putting microalgae at the centre of the alternative protein conversation, we delve into the debate around ultra-processed foods, and the hidden challenge: even the most sustainable ingredient innovation can fail if supply chain realities aren't considered from day one.
From multifunctional water-soluble proteins that foam better than egg, to understanding why Swiss soybean variety selection requires bringing farmers and industry together early, our guests argue that alternative protein success depends on looking beyond the ingredient itself to the entire value chain and evolving consumer priorities.
How can food manufacturers simultaneously make products healthier, more affordable, more sustainable, and maintain great taste - all whilst the regulatory landscape is shifting?
The food industry has a rich history of adaptation, navigating everything from global crises, evolving regulatory landscapes, and consumer preferences.
And it looks like that adaptability trait is going to need to continue for the foreseeable future, with the UK's new 10-year health plan and evolving HFSS guidelines creating a “perfect storm” for manufacturers.
In this episode of the Food Matters Live podcast, made in partnership with Kerry, we explore how the industry can navigate these challenges without compromising on consumer appeal.
History tells us the food industry is good at this stuff, so perhaps what’s on the horizon is more of an opportunity than a challenge.
Kerry
Kerry, the Taste Nutrition company, offers solutions that nourish lives all over the world.
From humble beginnings as an Irish dairy co-operative, Kerry has grown into a large international food industry leader, with offices in 32 countries, 151 manufacturing facilities and more than 26,000 employees globally, including over 1,000 food scientists.
We bring to the table our strong food heritage, coupled with over 40 years of experience, global insights and market knowledge, culinary and applications expertise, as well as a range of unique solutions that anticipate and address our customers’ needs.
Consumers want food and beverages that are healthier and taste great while respecting the planet. At Kerry, we are partnering with our customers to create a world of sustainable nutrition for over two billion people by 2030.
Is gut health still a top priority for consumers? We know that awareness continues to rise, but there's evidence that fewer people are actually taking action when it comes to their diets.
In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we explore how the gut health conversation needs to evolve beyond traditional disease management messaging.
We hear how stressed, burnt-out consumers are shifting focus from long-term health goals to immediate quality-of-life concerns like energy, mood, and sleep - creating an opportunity to reframe gut health benefits around these daily wellness priorities.
We also explore the critical but underexplored connection between gut health and menopause, explaining how the "estrobolome" - specific gut bacteria that metabolise estrogen - could be key to managing menopausal symptoms.
From the challenge of making fibre "aspirational" like protein has become, to understanding why post-menopausal women's microbiomes become more similar to men's, our experts reveal why the gut health industry must pivot its messaging.
Can brands successfully connect the dots between digestive wellness and the energy, mood, and stress management that consumers desperately need?
How do health and nutrition brands cut through the noise when social media influencers can spark viral trends overnight with questionable claims? From apple cider vinegar "miracle cures" to dangerous weight-loss promises, the supplement and nutrition industry faces constant battles against misinformation.
That misinformation can undermine consumer trust and safety. In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we explore the practical challenges brands face in managing social media.
The discussion covers everything from AI-powered claim verification tools to the challenge of explaining why 20-ingredient labels aren't necessarily "chemical-laden," and why nutrition education needs to start much younger.
With the ultra-processed food debate and "cleaner label" conversations dominating social feeds, our speakers reveal their strategies for proactive content creation, working with credible healthcare professionals, and teaching consumers to spot red flags in nutrition messaging.
Can brands successfully compete against the speed and simplicity of misinformation, or is the battle already lost?
Why has the ultra-processed food (UPF) debate reached fever pitch, yet seems stuck in an endless loop of confusion?
Despite evolving beyond its initial black-and-white framing, the conversation continues to generate more heat than light. In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, our expert panel cuts through the misinformation to explore what's really driving public concern about food processing.
From the challenges of science-led communication in an influencer-dominated landscape, to exploring why the NOVA classification system struggles with nuance, our guests reveal the practical realities facing both consumers and food manufacturers.
The panel also tackles the emerging disruption of GLP-1 drugs and their potential to reshape food consumption patterns, questions whether retailers have gone too far with ingredient reduction, and explores why default healthy options at accessible price points might be the only equitable solution.
Whether it is health, sustainability, cost, or even the changes brought about by the big increase in GLP-1 treatments, the way we eat is evolving.
Consumer behaviours are shifting, and what motivates people in their food choices is encouraging food manufacturers to think about their approach to nutrition.
In this episode of the Food Matters Live podcast, made in partnership with BENEO and KREGLINGER , we unpack this evolving food landscape and how food manufacturers are facing up to the challenges and opportunities it presents.
As we see consumers who are increasingly health-conscious, sustainability-minded, and looking for products that live up to their expectations around taste and texture, how is the industry responding?
We delve into the crucial role plant-based proteins are playing in this new world, in particular faba bean products, as well as addressing issues such as supply, pricing and shifting consumer priorities.
BENEO and KREGLINGER will be appearing at the Food Matters Live event in Ascot on October 8th and 9th.
BENEO
BENEO is your global partner in catering to the latest trends and developments in the food and feed industry. They aim to contribute to better nutrition and health. And with local branches all over the world, you always have a competent expert to talk to. Consumers actively choose foods that contribute to their well-being. Even more, products that match their individual lifestyles are on trend. As the demand for convenient and easy to prepare food continues, the expectations on nutrition also continue to grow. To name just a few, these include the reduction of sugar and fat without compromising on taste and texture, increased dietary fibre intake, plus a need for healthier weight and energy management. Meet Beneo in Ascot to discover their ingredient solutions in their technical tasting and insight sessions.
KREGLINGER
KREGLINGER SPECIALTIES offers an abundance of expertise in the sales, marketing, and distribution of specialty ingredients for the Food and Beverage Industry. Our ingredient portfolio comprises of clean label, functional ingredients which provide our customers with innovative, unique solutions with which to address the very latest trends and demands: sugar, fat and calorie reduction; Fibre Enrichment; Natural and Organic; Clean Label; and Health and Nutrition. Our aim is to develop productive partnerships with our customers, tailored to the individual customer requirements. Meet KREGLINGER in Ascot to discover their ingredient solutions in their technical tasting and insight sessions.
Food manufacturers are confronting a significant challenge that has the potential to transform the entire sector.
The catalyst is GLP-1 medications, better known as weight-loss drugs.
The surge in popularity of these treatments is forcing food companies to wrestle with entirely new consumer expectations.
In this episode of the Food Matters Live podcast, made in partnership with IFF, we ask: how do you develop products for people whose fundamental relationship with eating has been altered?
This extends beyond just current users of the medication, it encompasses those contemplating treatment, people who have discontinued it, and even people for whom the wider discussion has shifted their perspective on taste, texture and nutrition.
GLP-1 treatments present manufacturers with both substantial product development challenges and remarkable possibilities.
IFF
IFF (NYSE: IFF) makes joy through science, creativity and heart. As the global leader in flavours, fragrances, food ingredients, health and biosciences, they deliver groundbreaking, sustainable innovations that elevate everyday products—advancing wellness, delighting the senses and enhancing the human experience. Learn more at iff.com, LinkedIn, Instagram and Facebook.
How can plant-based oils help solve some of the food industry's biggest challenges?
From reducing greenhouse gas emissions to cutting costs, while maintaining great taste, plant-based oils are emerging as a powerful solution for manufacturers facing mounting pressure to deliver sustainable, affordable, and delicious products.
But with concerns around deforestation and responsible sourcing, how do we harness their benefits without causing more harm?
In this episode of the Food Matters Live podcast, made in partnership with AAK, we explore how innovative plant-based oil technologies are transforming everything from butter and dairy alternatives to chocolate and hybrid meats.
We dive deep into Life Cycle Assessment tools, that help customers reduce their carbon footprint, discover how removing the "mediator" (livestock) can dramatically cut emissions, and tackle the complex conversation around palm oil.
Our guests share real-world examples of how these solutions are helping manufacturers balance competing demands: delivering better taste, better health, better sustainability, and better costs all at once.
AAK are a lead partner for the Food Matters Live events in Rotterdam and Ascot.
AAK
AAK are experts in plant-based oils and fats, the value-adding ingredients in many products people love to consume. They make these products better tasting, healthier, and more sustainable.
At the heart of AAK's offer is Customer Co-Development, combining their desire to understand what Making Better Happen™ means for each customer, with the unique flexibility of their production assets, and deep knowledge of products and industries, including Chocolate & Confectionery, Bakery, Dairy, Plant-based Foods, Special Nutrition, Foodservice, and Personal Care.
Meet AAK at Food Matters Live in Ascot and Rotterdam where they will be showcasing their innovative ingredient solutions and discussing solutions to real-world challenges around functionality, sustainability, and cost optimization.
Since Brexit, food manufacturers face an unprecedented challenge: navigating two completely different regulatory systems that are rapidly diverging from each other.
In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in May 2025, Camden BRI's Regulatory Affairs Manager, Sharon Morey, reveals why trying to predict what regulatory changes are on the horizon has become more critical - and more difficult - than ever before.
From the "crystal ball problem" of predicting regulatory changes, to the practical realities of managing dual UK-EU compliance, she explores the regulatory minefield facing today's food industry.
Sharon reveals why there's "no such thing as a natural alternative" to food additives, shares updates on long-awaited CBD authorisations, and explains how sustainability legislation is reshaping everything from packaging to environmental claims.
What are the real barriers preventing fibre from achieving meaningful integration into our daily diets?
Only 10% of the UK population meets daily fibre requirements, yet innovation continues to accelerate in this space.
In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in May 2025, our expert panel explores why fibre could finally be having its moment.
From technical formulation challenges to consumer perception issues, our guests reveal the practical realities of bringing high-fibre products to market.
They also share successful case studies from Danish whole grain partnerships and innovative school breakfast programmes - showing widespread adoption is possible.
Why has gut health become a mainstream conversation, and what are the real barriers to bringing innovative gut health products to market?
Research into gut health has exploded over the past 10-15 years, with consumers increasingly seeking functional foods that deliver benefits beyond basic nutrition.
In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in May 2025, our expert panel explores the driving forces behind gut health's rise to prominence.
From baby food to kefir, they reveal how traditional products are being reimagined with cutting-edge science around probiotics, prebiotics and postbiotics.
They also share real-world challenges around regulatory restrictions, the complexity of culture communities in fermented products, and the ongoing quest to make fibre more appealing to UK consumers.
Sugar reduction is reshaping how food manufacturers approach product development, but how do you go about balancing health with taste preferences?
With health consciousness rising and regulatory pressure mounting, the industry faces unprecedented challenges.
The demand is clear, with over a third of European consumers actively buying more reduced or no added sugar products.
In this episode of the Food Matters Live podcast, made in partnership with Ingredion, we explore the evolving sweetener landscape and discover how manufacturers are rising to meet consumer expectations without compromising on taste.
We delve into the science of sweetener development, the importance of clean label formulations, and the complex regulatory environment that's reshaping product development strategies.
From stevia innovations to texture solutions, our expert guests reveal how successful sugar reduction requires a holistic approach that considers the entire recipe – not just the sweetening component.
Ingredion will be appearing at the Food Matters Live events in Rotterdam 23-24 September and Ascot 8-9 October.
Ingredion
Ingredion Incorporated, headquartered in the suburbs of Chicago, is a leading global ingredient solutions provider serving customers in nearly 120 countries. With 2024 annual net sales of approximately $7.4 billion, the Company turns grains, fruits, vegetables, and other plant-based materials into value-added ingredient solutions for the food, beverage, animal nutrition, brewing and industrial markets. With Ingredion Idea Labs® innovation centers located around the world and more than 11,000 employees, the Company co-creates with customers and fulfills its purpose of bringing the potential of people, nature, and technology together to make life better.
What are the real barriers preventing sustainable proteins from achieving mass market penetration?
Innovation continues to accelerate in this space, but there are still challenges around mainstream consumer acceptance.
In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in May 2025, our expert panel explores the complex landscape of sustainable protein adoption.
From contract catering to retail dairy, our guests reveal the practical realities of introducing alternative proteins into established food systems.
One of the key issues is, although consumers express interest in sustainable options, trust remains the primary barrier to adoption.
Our guests share real-world examples of successful protein innovations, and discuss how major food service providers are integrating carbon footprint data into menu development.
We know that HFSS (foods that are high in fat, salt and sugar) regulations are reshaping how food manufacturers approach product development, marketing, and consumer engagement.
With advertising restrictions coming into force and complex compliance requirements, the industry faces unprecedented challenges in navigating this regulatory landscape.
So how do we balance nutritional reformulation with consumer taste preferences while staying compliant with evolving HFSS policies?
It's a complex challenge but one that's becoming increasingly critical as the October 2025 deadline approaches.
Are panel of experts discuss reformulation and innovation challenges, legal compliance and enforcement, and how different stakeholders are working together to navigate HFSS requirements.
The food industry is experiencing a fundamental shift toward accelerated product life cycles, where limited editions and seasonal launches are becoming the norm. So what does this mean for manufacturers?
In this episode of the Food Matters Live podcast, made in partnership with AGRANA, we explore how the food industry is adapting to an era where the "need for new" is driving new product development.
Of course, this creates operational challenges – from sourcing raw materials to developing formulations that hit the right flavour and texture notes. But it also creates great opportunity to develop products that really stand out and push the innovation boundaries.
Our guests from AGRANA’s Fruit segment share the reality of modern product development, where global networks must spot emerging trends early while local expertise tailors solutions to specific markets.
They reveal how preparation specialists are becoming the unsung heroes of this acceleration, providing the solutions that allow brands to diversify their portfolios quickly.
AGRANA
The AGRANA Group is a listed, global corporation that specializes in creating industrial products from agricultural commodities – fruit, starch and sugar with 49 production sites worldwide.
AGRANA’s global fruit business offers a wide range of creative and innovative solutions for the food and beverage industry. The product range includes fruit preparations, brown flavour preparations, preparations with inclusions, cereals, grains & seeds, savoury preparations, sauces & toppings, syrups & smoothie bases, and frozen fruits. These solutions are to be used in dairy, ice cream, bakery, food service and beverage industries.
They have a truly global presence in this business segment with 23 production sites on all continents. AGRANA’s product development work incorporates the latest global consumer and health trends.
Guests:
Dieter Cendon, Global Product Portfolio Manager, AGRANA
And Melanie Sturm, Global Marketing Manager, AGRANA
How do we create nutrition products that resonate with every generation? It's a complex challenge but one that's becoming increasingly important as the active nutrition market evolves.
The sports nutrition industry has traditionally focused on hardcore athletes, but we're seeing a fundamental shift towards "active nutrition" – products designed for consumers of all ages who want to stay healthy and physically active.
We know that different generations have vastly different health priorities, communication preferences, and product format needs.
In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we explore how brands can successfully navigate these generational differences to create products that work across multiple demographics, from understanding what drives each age group to practical formulation strategies.
And we examine real-world examples of how ingredients like protein and creatine can be positioned differently for various life stages, while maintaining scientific integrity and regulatory compliance.
Guest:
Mark Evans, Senior Scientist, Holland & Barrett
What does meaningful progress towards sustainability in the food industry actually look like?
Is it setting ambitious targets and regular transparent reporting? Possibly.
But the key thing is how those targets affect things on the ground, the tangible benefits we see as a result.
In this episode of the Food Matters Live podcast, made in partnership with AAK, we look at targeted initiatives that are creating impact at scale, while also addressing some of the sector’s most complex challenges.
We learn about efforts to empower women in West Africa (and find out all about rocket stoves), how data is being used to drive regenerative agricultural practices in Swedish Rapeseed, and we tackle the tough questions around palm oil.
AAK are a lead partner for the Food Matters Live events in Rotterdam and Ascot.
AAK
AAK are experts in plant-based oils and fats, the value-adding ingredients in many products people love to consume. They make these products better tasting, healthier, and more sustainable.
At the heart of AAK’s offer is Customer Co-Development, combining their desire to understand what Making Better Happen™ means for each customer, with the unique flexibility of their production assets, and deep knowledge of products and industries, including Chocolate & Confectionery, Bakery, Dairy, Plant-based Foods, Special Nutrition, Foodservice, and Personal Care.
Meet AAK at Food Matters Live in Ascot and Rotterdam where they will be showcasing their innovative ingredient solutions in their technical tasting and insight session.
What happens when a booming sports nutrition market collides with regulatory reality and patchy evidence?
In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, a panel of industry experts delve into the commercial realities facing sports nutrition brands today.
They discuss health claims, the novel foods approval process, and maximum vitamin limits.
But it's not all about regulation. This episode covers the latest active nutrition trends and consumer behaviours.
Active nutrition now covers everyone from couch-to-5K runners to elite athletes, but what they want and need can vary greatly.
When it comes to new product development, trends are a huge factor in what gets made and what doesn't. But which food trends deserve the hype and which are flying under the radar?
In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we gather a panel of industry experts to discuss what's overhyped and underestimated in NPD right now.
Our panellists pull no punches: artificial sweeteners have failed to tackle obesity, lion's mane mushrooms are being oversold as superfoods, and the protein obsession on TikTok is driving meat consumption back up for the first time in years.
Meanwhile, fermentation remains criminally underestimated as the missing piece in our nutritional puzzle, and pulses offer untapped potential for both human and planetary health.
And, of course, the topic of AI comes up - just how much of an impact is it having (and will it have) on NPD in the food sector?
Have you ever wondered what it would take to feed 10 billion people without destroying the planet?
In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we tackle this question head-on with a leading researcher from the Bezos Centre for Sustainable Protein at Imperial College London.
Dr Rodrigo Ledesma-Amaro breaks down the uncomfortable truths about our current food system: agriculture accounts for 33% of global greenhouse gas emissions, we are wasting 30% of everything we produce, and yet demand is skyrocketing as the world population heads toward 10 billion by 2050.
He explores three game-changing approaches to alternative proteins that could solve this puzzle, and reveals how cutting-edge science is making the impossible possible, including yeast that's been launched to space to tackle the cost of feeding astronauts.
But the real story is how these breakthrough technologies could transform food production right here on Earth.
Guest:
Dr Rodrigo Ledesma-Amaro, Director, the Bezos Centre for Sustainable Protein
Picture yourself standing in the supermarket aisle, reading a food label that promises the world: "Boosts immunity!", "Burns fat naturally!", "Scientifically proven results!" - and finding yourself wondering: "Wait, can they actually say that?"
In this episode of the Food Matters Live podcast, recorded at our event in Manchester in November 2024, we tackle a deceptively simple question: Who's actually watching what food companies say about nutrition, and are the current rules fit for purpose in our digital age?
Our guest speaker unpacks the world of nutrition regulations, from the glaring gaps in current legislation to the wild west of social media marketing.
We explore how traditional advertising rules are being challenged by Instagram stories and TikTok videos, and whether artificial intelligence might hold the key to monitoring the millions of nutrition claims made every day across digital platforms.
Lewis Wallis, Regulatory Affairs Advisor, Campden BRI
Think back to the times in your life when you saw a food product on a shelf that really stopped you in your tracks and made you say "wow".
Maybe it even ended up disrupting a whole sector, with competitors rushing to emulate the success of that particular product.
In this episode of the Food Matters Live podcast, made in partnership with Raps, we ask a simple question: Are we seeing enough genuine innovation in the food and drink sector, or is the industry playing it safe?
We discuss the challenges of new product development, the importance of genuine innovation, and the role of consumer trends in shaping food products.
Along the way, we delve into some of the complex questions around product formulation and the need for culinary creativity to meet evolving consumer demands and eating habits
Raps is taking on a key role at Food Matters Live in Ascot in October 2025.
Guests:
Leo Bewers, Business Development Chef, Raps UK
Leila Lawrence, Market Development Manager, Raps UK
It is clear that having access to good data is a key requirement for any food business trying to reach sustainability targets, but what does that look like in practice?
In this episode of the Food Matters Live podcast, recorded live at our event held in Manchester in November 2024, we hear from a leading figure about their journey with data and sustainability.
Meredith Ford is Head of Sustainability for the UK and Ireland at SSP International, a food service provider operating in airports and train stations all around the world.
Meredith shares insights on leveraging data to analyse carbon footprints, the importance of prioritising actions based on data, and the challenges of changing consumer perceptions about sustainability.
She also highlights various experiments conducted to optimise menus and product ranges for lower carbon impact, emphasising the alignment of sustainability with commercial goals.
The whole of the food industry is affected by science-based targets on sustainability - but whose targets are they?
Are we aiming to satisfy consumer demand, the wants and needs of investors, or is the industry simply following what regulators say needs to be done?
In this episode of the Food Matters Live podcast, recorded at our event in Manchester in November 2024, our expert panel offer their views on who is driving the push for sustainability.
The discussion also delves into the challenges of data integrity, the significance of Scope 3 emissions, and the need for supplier engagement.
They delve into the evolving landscape of sustainability within organisations, focusing on carbon literacy, fish stock management, climate disclosures, and the integration of science-based targets.
Gina Camfield, Head of ESG, Aramark UK & Global Offshore
Paul Irwin-Rhodes, Head of Sustainability and SHE, Greggs
Chris Shearlock, Sustainability Director Europe, Thai Union
How can partnerships help overcome the barriers to regenerative agriculture and drive lasting change in the food system?
In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, we once again explore how industry is embracing the move towards regenerative agriculture, but crucially through the lense of the power of partnerships.
Our panel discusses the importance of financial incentives for farmers, the barriers to adopting regenerative practices, and the need for a systemic change in the agricultural sector.
They also highlight the significance of measuring outcomes beyond carbon reduction, such as biodiversity and soil health, to ensure the long-term success of regenerative agriculture.
Guests:
Andrew Voysey, Chief Impact officer, Soil Capital
Luc Beerens, Global Sustainable Sourcing Director, Mars Incorporated
Does ultra-processed plant-based food have a role to play in the future of sustainable nutrition?
Huge strides have been made in the plant-based sector and benefits continue to be discovered, yet the market is plateauing.
With an increasing backlash against ultra-processed foods targeting the sector, plant-based doesn’t always carry the allure it once did.
Has the opportunity been over-hyped or can new ingredients and technologies inject new life and nutritional value into the market?
In this episode of the Food Matters Live podcast, recorded at our event in Manchester in 2024, an expert panel discusses the potential role the plant-based sector has to play in the shifting the food industry to a more sustainable, more nutritious future.
Guests:
Indy Kaur, Founder, Plant Futures
Professor Alexandra Johnstone, the Rowett Research Institute of Nutrition and Health, the University of Aberdeen
Dr MarjolijnBragt,Programme Manager, Nutrition for Optimal Health, Wageningen Food and Biobased Research
EmerLowry, Partner, Sustainability and Ethics Specialist in Health, Waitrose
As the food and drink industry adapts to seemingly ever-changing market conditions, could a process with deep historical roots provide the answers to some of the most pressing modern-day challenges?
The world of food is constantly changing, whether its customer preferences, concerns about the environment, or global affairs having an impact on supply chains.
The food industry is remarkably resilient, partly because it is so good at adapting.
In this episode of the Food Matters Live podcast, made in partnership with Baking With Lesaffre and Biospringer by Lesaffre, we meet two companies with incredible histories that are leading the charge into the future.
Both companies believe, with good evidence, that part of the solution to some of the challenges on the horizon is fermentation.
We explore how they are adapting to shifting consumer demands, the role of yeast in plant-based alternatives, and why fermentation is having a resurgence.
Baking With Lesaffre and Biospringer by Lesaffre are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester.
Guests:
Daryl Smith, Business Manager UK & Ireland, Biospringer by Lesaffre
Roy Parton, Commercial Director, Baking With Lesaffre, UK & Ireland
How much work goes into getting a food or beverage product from concept to our supermarket shelves?
It seems obvious that the starting point of a successful launch, is coming up with an idea that will sell, but how do you know that consumers will want to buy what you produce?
The truth is, it's not possible to know for sure, but with the right research, insights, creativity and testing, it is possible to give yourself the best chance of success.
In this episode of the Food Matters Live podcast, made in partnership with IFF, we go on a journey through the NPD process, to find out how they deliver groundbreaking, sustainable innovations that elevate everyday products.
We explore how they use insights, data-driven forecasts, trends, and cognitive science to help their customers satisfy consumer demand.
We also meet the product development team, who use all of that data, and their own creativity, to bring those ideas to life.
IFF are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester.
Richard Neish, Senior Manager Global Trends & Foresight, Consumer Intelligence, Taste
Anne Besnard, Global Director, Cognitive and Data Science, Taste
Bernardo Juan Fleming, Trends and Foresight Director, Scent
Marine Hetheier, Global Trends and Foresight Senior Manager, Scent
Lisa Lord, Design Team Lead for Beverage & Dairy
Chet Willcock, Senior Research Chef Culinary
Sustainability targets are now well-established as a crucial part of any food company's future plans, with science-based targets seen as the gold standard.
But a lot of companies are still grappling with the idea of what these targets are, how to implement them, and how to convert them into something valuable for themselves and their consumers.
In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, we try to address some of those concerns.
Our speaker is Gina Camfield, Head of ESG at Aramark UK & Global Offshore.
She discusses the company's journey towards achieving science-based targets in sustainability, and outlines the challenges faced, such as data collection and stakeholder engagement, and highlights the strategies employed to overcome these obstacles.
She also emphasises the importance of collaboration, innovative solutions, and the need for continuous improvement in sustainability efforts.
The conversation also touches on future directions, including recipe reformulation and sustainable sourcing strategies.
Strong customer relationships are at the heart of any successful business, whether in the food industry or elsewhere. But these connections do not happen by chance - they require careful nurturing and alignment.
In this episode of the Food Matters Live podcast, we are joined by members of the customer account management team at Azelis Food and Nutrition to uncover how they cultivate and maintain these essential partnerships.
Azelis is a trusted supplier of ingredients and services, offering technical and regulatory support to food and beverage manufacturers. Their reputation as industry leaders is well-established.
They have worked closely with Food Matters Live for many years, and this year, they are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester.
In this episode we cover:
- How the team at Azelis build and maintain their customer relationships.
- The crucial role market and trends analysis plays in their work.
- How the customer account management team works with the technical team at Azelis.
- What you can expect from the Azelis team at Food Matters Live: Tastes of Better in Manchester.
Guests:
Azelis Sales Managers Adam Hill, Hamit Walia, Jacob Lakin, Kelly Whitmore
Regenerative agriculture is gaining traction in the food industry, but how far along are we in its adoption, and what challenges remain?
In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, we bring together an expert panel to examine the real-world impact of regenerative practices.
They discuss food and drink brands leading the way, the difficulties of scaling regenerative systems, and the need for credible measurement frameworks.
The conversation also explores the balance between environmental impact, cost, and industry collaboration in making regenerative agriculture more accessible.
The big question is: can businesses truly claim to be regenerative, or is it an evolving process rather than an absolute standard?
Guests:
MarkVarney,Head of Fair to Nature,RSPB
Dr Matt Hutcheson,Industry Solutions Officer,SAI Platforms
How are deforestation regulations and policy developments reshaping the ingredients supply chain?
In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, an expert panel offer their insights in this fascinating and evolving area.
They explore the complexities of deforestation in international supply chains and analyse the role the UK and Europe has in global deforestation, with key commodities such as cattle, soy, cocoa, and palm oil contributing significantly.
The big question is how will the European Union Deforestation Regulation (EUDR) impact businesses, supply chains, and smallholder farmers?
Guests:
Chris West, Deputy Director for Research, Stockholm Environment Institute, University of York
Nahuel Tunon, Head of Sustainable Sourcing, The Fairtrade Foundation
Most would agree that healthy ageing and a healthy diet go hand-in-hand, but does the science support the assertion?
In this episode of the Food Matters Live podcast, recorded live in Manchester in November 2024, our expert panel examines how are understanding of the role of nutrition in ageing is developing.
As lifespans increase, so too does the percentage of our lives experts expect us to spend in poor health, but can we ensure we live long and healthy lives by watching what we eat?
Our experts look at which foods can be developed and fortified to provide positive nutrition in later life, delve into the world of the gut-skin axis, and discuss how healthy ageing is as about resilience, not just longevity.
Guests:
Jelena Vulevic, CEO and Co-Founder, veMico Ltd
Dr Tanja Harrison, Founder and Director, The Menopause Larder Ltd
In recent years, gut health has become a dominant topic in the nutrition conversation, but how much of the science is truly understood by consumers?
We know that people are increasingly aware of the influence of the gut microbiome on health outcomes, but the science is much more complex than commonly understood.
In this episode of the Food Matters Live podcast, recorded live in Manchester in November 2024, our panel of experts delve into the topic and how the food industry is responding to increased consumer demand.
They explore the very latest findings which are shaping our understanding of this dynamic and nuanced market.
Guests:
Jon Walsh, Co-Founder, Bio&Me
Dr Holly Neill, Science Officer, Yakult
Clemence Cleave, Registered Nutritionist and Workplace Wellbeing Consultant, Rocket Fuel Wellbeing
There is widespread agreement that regenerative agriculture has the potential to transform the global food industry, but how might that look in practice in the food service sector?
In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, our panel of experts answers that question.
The food service supply chain has some unique challenges that, on the face of it, could make it more difficult to bring regenerative practices to the fore.
But with every great challenge, comes great opportunity, and if this episode shows us nothing else, it reveals some of the great work that is already being done.
Guests:
Hattie Park, Head of Sustainability, The All England Lawn Tennis Club.
Jonathan Davies, Managing Director, Levy
2025 looks like being the year of nutraceuticals, but what trends should we all have our eyes on?
In this episode of the Food Matters Live podcast, recorded live our event in Manchester in November 2024, we look at the evolving landscape of nutraceuticals.
Responding to the fact that women's health has been a dominant topic in recent years, we focus on men and nutraceuticals, a specific area where there is a gap in the market for men's supplements.
With consumer awareness rising and new data-driven formulations entering the market, men’s health supplements are undergoing a major transformation.
As our expert panel puts it, “It’s no longer just about a one-size-fits-all multivitamin - men are looking for targeted, science-backed solutions that support their long-term well-being.”
Guests:
Ashley English, Head of Product Development, HTC Health
There is no getting away from it; Western diets are lacking in fibre, but what are the implications for our health?
As awareness grows around the critical role of fibre in overall health, it is more important than ever to look closely at the current state of fibre consumption and its implications.
In this episode of the Food Matters Live podcast, recorded at our event in Manchester in November 2024, our expert panel lays bare the true picture of fibre intake in the UK.
Our guests discuss how a lack of fibre is contributing to our overall health, the challenges around increasing fibre consumption, and the opportunities stemming from low fibre intake.
All of this with one overarching question; how do we bridge the fibre gap?
Guests:
Nicole de Wit, Food, Health and Consumer Research, Wageningen Food & Biobased Research
Eric Holub, Professor of Plant Genetics, University of Warwick
As with any production process, the production of food leads to by-products that are discarded. But are we doing enough to put these products to use and avoid waste?
In this episode of the podcast, recorded live at the Food Matters Live event in Manchester in November 2024, we examine the transformative potential of upcycled food, including its economic, environmental, and societal impact.
What more can governments do the incentivize upcycling in the food industry? How do we get the food industry to work together to help solve the waste issue? And how much waste is too much waste?
We hear from leading experts in this field and learn about some exciting real-world examples of collaboration between businesses, policymakers, and academics.
Upcycling is just one piece of the broader sustainability puzzle, but it is an important one.
Guests:
Alessandro Biraglia, Associate Professor of Marketing, Leeds University
Amanda Oenbring, Chief Executive Officer, Upcycled Food Association
Cognitive health is of increasing concern to an ageing population, but what role does nutrition have to play in this vital area?
From memory to mood, cognitive health encompasses a wide range of elements, and there is good evidence that all of these things can be influenced by nutrition.
In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, our panel of experts delves into the world of positive nutrition and cognitive health.
In an environment of increasing consumer awareness and engagement with health and nutrition, cognitive health is an area in which the science and opportunities continue to evolve.
This episode examines the latest trends and functional ingredients shaping the market.
Guests:
Dr Matthew Pontifex, Lecturer in Health Sciences (Dietetics), University of East Anglia
Dr Catarina Rendeiro, Assistant Professor in Nutritional Sciences, University of Birmingham
Andy Thomas, Founder and Chief Executive, BetterYou
Personalised nutrition is transforming the world of sports science, offering groundbreaking insights into how tailored strategies can enhance athletic performance and recovery. But how far has the field come, and what challenges remain?
In this episode of the podcast, recorded live at Food Matters Live in Manchester in November 2024, our panel of experts explores the latest research and practical applications of personalised nutrition in sport.
From the science of nutrigenomics, to the evolving understanding of the gut microbiome, our speakers discuss the technologies and strategies shaping the future of sports nutrition.
They cover advances in genetic testing, biomarker analysis, and wearable tech, and how they relate to questions about reliability, ethical considerations, and real-world implementation.
This episode unpacks the cutting-edge research and collaborative efforts needed to bring personalised nutrition from theory to practice, helping athletes at all levels unlock their full potential.
Guests:
Rob Hobson, Registered Nutritionist
Samantha Abbott, Lecturer, Nottingham Trent University
Emma Fielding, Marketing Communications Specialist, GNT
Gut health, nutrition, and public health are dominating conversations in the food industry, but what are consumers most concerned about in 2025 and beyond?
In this episode of the podcast, recorded live at the Food Matters Live event held in Manchester in November 2024, our panel of experts define the issues and concerns that will be driving the nutrition sector in the years to come.
We explore the latest insights shaping consumer trends and public health strategies, with a particular focus on gut health, women’s health, and the drive for a cleaner, more transparent food system.
From the rise of functional nutrition to the science behind ultra-processed foods, they discuss the changes needed to make healthier choices accessible for everyone.
Guests:
Bertel Haugen, Head of Innovation and Sustainability, Rude Health
Adele Costabile, Professor of Clinical Nutrition and Microbiome, University of Roehampton
Dr Emily Prpa, Company Nutritionist and Science Manager, Yakult
In this episode we look back at some of the highlights from previous podcasts we have made, focussing on some of the biggest names we have interviewed.
You will hear from journalist and campaigner George Monbiot, the Green Party peer and former party leader Natalie Bennett, Olivia Ferdi who is co-founder of the drinks brand TRIP, and David Nabarro who is a member of the steering committee for the UN Global Crisis Response Group on Food, Energy, and Finance.
Many of the conversations we re-visit focus on sustainability in the food industry, how are doing and some ideas on how we can improve things.
The Food Matters Live podcast is taking a short break over Chrtistmas, but we will return in January with brand new content for 2025.
In this episode, we dive deep into the link between nutrition and healthy ageing, but bringing together highlights from previous episodes on the topic.
With an ageing population in much of the western world, growing old healthily is of increasing concern to a growing number of people.
The links with nutrition seem logical, eat well and you are more likely to live a healthy life.
But what do we know about the scientific links between what we eat and how healthy we are in later life?
We cover a number of topics in this episode:
Healthy ageing and nutrition trends
What healthy ageing actually looks like
Blueberries and so-called 'superfoods'
Fortification and claims on packaging
If you would like to get more detail on the topics covered in this episode, take a listen to the full episodes:
Why healthy ageing never tasted so good
Ingredients for longevity and health in later life
Brilliant blueberries? Here's what the science says
Eating for the future: Nutrition’s role in healthy ageing
Technology is reshaping the food industry, enabling faster innovation, improved efficiency, and more personalised product offerings. But how are businesses navigating the balance between cutting-edge tools and consumer expectations, especially when it comes to new product development (NPD)?
In this episode of the Food Matters Live podcast, recorded live at our Food Matters Live event in Ascot in October 2024, our expert panel discusses the role of technology in driving product development, from recipe management systems to the impact of artificial intelligence on the innovation process.
Technology can help us streamline NPD workflows and analyse vast amounts of consumer data, so how will that help companies, both large and small, innovate more effectively?
Our panel delves into the pros and cons of emerging technologies, the importance of balancing data-driven insights with the human touch, and how businesses are leveraging tech to scale quickly without compromising on quality.
Guests:
Michael Adams, Head of Product Innovation, Campden BRI
Andrew Godley, Professor of Entrepreneurship and Innovation, University of Sussex
Michaela Neame, Head of Product, Merchant Gourmet
Amir Mousavi, Founder, Good Food Studio
The rise of plant-based foods has been fuelled by the global push for sustainability and healthier diets. But with ongoing debates about taste, texture, and the ultra-processed food narrative, how is the industry adapting to meet consumer expectations?
In this episode of the Food Matters Live podcast, recorded live at Food Matters Live in October 2024, our expert panel explores the innovations, challenges, and opportunities shaping sustainable nutrition today.
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From the development of mycoprotein as a sustainable protein source, to tackling ingredient innovation, flavour, and nutritional profiles, there are plenty of exciting opportunities and challenges ahead.
Our panel unpacks the role of alternative proteins, the potential of locally sourced ingredients, and the evolving consumer mindset around sustainable nutrition, from plant-based and beyond.
Guests:
Dr Hannah Theobald, Head of Nutrition, Marlow Foods
Anthony Warner, Freelance Development Chef
Zoe Hill, Registered Associate Nutritionist, British Nutrition Foundation
Joanne Lunn, Partner and Senior Ethics and Sustainability Manager, Waitrose
Food allergies are a growing public health concern, impacting millions worldwide and reshaping how we think about food safety. So how if the food industry doing when it comes to protecting consumers?
In this episode of the Food Matters Live podcast, recorded live at Food Matters Live in Ascot in October 2024, our panel of experts delves into the latest developments in allergen management and consumer protection.
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From the significance of near-miss reporting, to the implications of emerging allergens, our panel share insights into the challenges and solutions shaping the future of allergen safety.
With one in 12 children now living with a food allergy, and 30% of them managing multiple allergies, ensuring safe and inclusive food options is critical.
This episode unpacks the collaborative efforts needed across the industry to create a safer, more transparent food system for everyone.
Guests:
Caroline Benjamin, Founder, Food Allergy Aware
Julianne Ponan MBE, Founder and CEO, Creative Nature
Amena Warner, Head of Clinical Services, Allergy UK
Sterling Crew, President, IFST
Consumers are the driving force behind innovation in the food industry, but how well do we know what they want?
In this lively episode of the Food Matters Live podcast, recorded live at our October 2024 event in Ascot, our panel of industry experts focuses on consumers; their tastes, behaviours, and budgets.
They look at the trends that are reshaping what we and how we eat, now and into the future.
Crucially, the food industry is a global business, and our panelists also delve into the evolving tastes in global cuisine. Which regions are leading the way, with products that will be on all of our supermarket shelves in the months and years to come?
They also look at the complex challenges around ultra-processed foods. How can manufacturers balance consumer demand for “clean” ingredients, with the realities of food production and shelf-life requirements?
Guests:
Rob Kidd, Independent Food Industry Consultant
Vhari Russell, Founder, The Food Marketing Experts
Michaela Neame, Head of Product, Merchant Gourmet
Ben Harper, Strategy and Insights Lead, Finsbury Food Group
What impact does what we eat and drink have on our health in later life?
In this episode of the Food Matters Live podcast, recorded live at our event in Ascot in October 2024, a panel of nutrition experts explores the challenges and opportunities in promoting healthy ageing through diet.
They discuss the latest consumer insights around ageing, as more people than ever are prioritising wellness and quality of life as they grow older.
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They tackle complex challenges, such as the lack of one-size-fits-all solutions and the need for foods that support diverse cultures and dietary habits.
Our panel also dives into the evolving relationship between food and medicine, examining how research-backed ingredients could offer direct health benefits and align with lifelong wellness goals.
Guests:
Silke Ullmann, Nutrition Communications, Beneo
Amanda Schiach, Wolfson Institute of Population Health
Jane Murphy, Professor of Nutrition, Bournemouth University
How are consumer habits going to change as Gen Z play an increasingly prominent role?
In this episode of the Food Matters Live podcast, recorded live at our event in Ascot in October 2024, a panel of experts look at the mega trends shaping the food industry of the future.
They discuss how Gen Z's values of authenticity, transparency, and environmental consciousness are reshaping the sector.
Their skepticism toward traditional advertising and greenwashing is driving a new level of accountability, pushing brands toward transparency and genuine sustainability efforts.
Our panel dive deep into the plant-based market’s evolution, with insights into what is holding the market back and where it might head next.
They also discuss ultra-processed foods, the impact of consumer demands on industry practices, and how the lack of a standardised definition of “ultra-processed” complicates the picture.
Guests:
Steve Gladwell, Senior Associate, Food Strategy Associates
Thea Alexander, CEO and Founder, YF
Charlotte Cremonese, Head of Food and Innovation, Charlie Bigham's
What is driving the next big product innovations in the food and drink industry? And how can we use data, digital tools and AI to support new product development, innovation and reformulation?
These are the big questions put to our expert panel in this episode of the Food Matters Live podcast, which was recorded live at the Food Matters Live event, in Ascot in October 2024.
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From improving plant-based cheese to optimising recipes and predicting food trends, AI is helping revolutionise the way food products are created and brought to market.
We delve into the practical applications of AI in the food sector, from simplifying data analysis to improving consumer research.
Our panel also discusses how big data, digital modelling, and advanced analytics can help streamline processes across the supply chain, and how product developers are using digital tools to solve complex challenges like sodium reduction.
Guests:
Clare Otridge, Director, Grounded Research
Anthony Warner, Development Chef and Writer, New Food Innovation
Ruben Rama, Global Sensory and Consumer Insights Data and Knowledge Manager, Symrise
What are the big trends and ingredient innovations that will shape the menus of the future?
What changes are on the horizon that will re-shape the look of our plates 10, 15 or 20 years from now?
In this episode of the Food Matters Live podcast, recorded live at the Food Matters Live event in Ascot in October 2024, a panel of experts offer their insights on those questions.
The conversation explores the significant impact of social media on food trends, the role of chefs in adapting these trends, and the importance of sustainability and health in the food industry.
Our panelists discuss how consumer research influences menu development and the growing emphasis on presentation and texture in dining experiences.
They shine a light on the evolving expectations of consumers and, crucially, how the food industry will need to adapt to meet these demands.
Guests:
Rohan Wadke, Chef
Jamie Measor, European Head Nutritionist, Griffith Foods
Tim Sheed, Head Chef, Fairmont Windsor Park
Sustainability in the food and drink sector is here to stay as a key issue, but what will drive it in the years to come?
In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in April 2024, a panel of experts offer their views on this crucial question.
The conversation explores the emerging trends in sustainable food and drink solutions, focusing on consumer engagement, the importance of data, transparency in supply chains, and the role of eco-labeling.
Our panel discusses how sustainability is becoming a priority for consumers, the challenges of making sustainable choices, and the need for better labeling systems to guide consumer decisions.
It is clear that reaching sustainability goals within the food and drink sector will require a collaborative effort, but can that be acheived? And if so, how?
Guests:
Natasha Maynard, Sustainability Programme Manager, IGD
Amy McDonnell, Senior Sustainability and Social Innovation Manager, UK & Ireland, Danone
Vanessa Henry, Research Director, Walnut Unlimited
Mikaela Linden-Ibrahim, Senior Researcher, New Nutrition Business
A healthy gut is something that is increasingly on consumers’ minds, but where is the market heading and how much do we really know about how the food we eat impacts our gut?
In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in April 2024, we assemble an expert panel to try to answer some of those questions.
They discuss the complexities of nutrition and gut health, precision nutrition, the role of gut health products, and the regulatory landscape health claims on packaging.
They also delve into the ethical considerations in marketing around gut health claims, and look at how consumer understanding is evolving over time.
Guests:
Bertrand Emond, Culture Excellence Lead, Campden BRI
Claire Baseley, Industry Nutritionist and Regulatory Expert
Sophie Medlin, Chair of the British Dietetic Association for London
Rick Miller, Food and Drink Associate Director for Specialised Nutrition, Mintel
Consumers are increasingly aware of their food choices and how those choices affect their health, so what will that mean for the food industry of the future?
In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in 2024, our expert panel discusses the evolving trends in the food industry.
They look to the future and contemplate where we might be heading in terms of health and sustainability, consumer behaviour towards cooking, innovations in retail, personalised nutrition, and the growing importance of allergen awareness.
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What might the 'free-from' market look like in five to ten years' time? How will manufacturers go about managing the balance between health and taste preferences among consumers? And how will the industry navigate the challenges presented by ultra-processed foods?
Guests:
Megan van Someren, CCO, Jamie Oliver Group
Gail Stevenson, Head of Product Insight, Tesco
Edward Bergen, Senior Analyst: Food and Nutrition, FutureBridge
Sophie Atkins-Ward, Group Head of Innovation, Hilton Food Group
How do we make our food systems more sustainable? It's a big question and it is a huge challenge. But we know that progress can be made.
The food industry has a big impact on the climate and the environment, but we cannot just stop making food, we need to keep everyone fed.
We also know that some of the processes we use to make food could be improved to lessen their impact on the world around us.
In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we delve into the world of sustainable food systems to discover some of the incredible work already being done to reduce the industry’s impact on the climate and the environment.
And we look to the future to see where progress could be made in the years to come.
All of this progress is underpinned by the need to produce enough food to feed a growing population, whilst meeting the high safety standards the industry demands.
Guest:
Gilles Tisserand, Vice President of Climate and Biodiversity, Tetra Pak
Sourdough has taken off in recent years as the bread of choice for many consumers, but what does the future hold for the product?
Although many of us turned our hand to sourdough starters during the Coronavirus pandemic, the trend of choosing it over other bread products does not appear to be abating.
And when we look to its history, it is clear that it has long-held a place in people’s hearts.
In this episode of the Food Matters Live podcast, made in partnership with Millbio, we delve into that history to look for clues to what the future might hold.
It is clear that innovation is key to the sourdough story and with new developments being made as we speak, it all points to a rather rosey outlook for the sourdough market.
Millbio are at the forefront of that innovation, and we discuss some of the latest products coming to market, why sourdough remains a popular choice with consumers and bakers, and the importance of clear labels and provenance as part of that journey.
Guests:
Alessandro Boggiani, CEO, Millbio
Fabrizio Nistri, Baker, Millbio
Healthy ageing, and in particular heart health, are big concerns for consumers. So how is the food industry responding?
In this episode of the Food Matters Live podcast, made in partnership with BENEO, we dive into a critical topic that resonates with many of us.
As we know, ageing populations are on the rise globally. In the UK alone, the number of people aged 65 and over has surged from 9 million to 11 million in the last decade.
This demographic shift brings the importance of healthy ageing and heart health into sharp focus.
We have previously discussed on the podcast the difference between an increased lifespan and an increased health span, spending our later years in good health.
In this episode, we explore the market for products that promote healthy ageing, the trends we are seeing among consumers, and look at how how the food and drink industry is stepping up to meet consumer demand.
Is functional nutrition the answer to increasing our intake of key nutrients? And how do we make products that are as good for our tastebuds as they are for our hearts?
Guests:
Adriana Arias, Country Manager UK, BENEO
Mike Hughes, Head of Research and Insight, FMCG Gurus
Health and wellbeing is big business, so what are the innovations the food and drink sector should be getting excited about?
We are seeing a huge investment in this area and the benefits of new ingredients are being looked at all the time.
But it is not just about following the latest trends, health and wellbeing through nutrition is also incredibly important to consumers, so what does the science say?
In this episode of the Food Matters Live podcast, recording live at our Tastes of Better event in Ascot in 2023, our expert panel off their insights into where the market might be heading.
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Guests:
Ramsey Baghdadi, Food and Foodservice Analyst, GlobalData
Dr Caroline Childs, Associate Professor of Nutritional Sciences, University of Southampton
Dr Marie Lewis, Associate Professor of Gut Immunology and Microbiology, University of Reading
Flyin Makinwa, Senior Diet and Health Executive, Food and Drink Federation
How does a food product get from concept to market? What ingredients are needed to go from a spark of imagination to a purchase at the counter? How do new ideas get from chef to shelf?
In this episode of the Food Matters Live podcast, made in partnership with Griffith Foods, we go on that journey to learn about the challenges and opportunities of new product development (NPD).
And we actually get to experience it firsthand, as we take the podcast on the road to visit Griffith Foods at their UK headquarters in Somercotes in Derbyshire.
When it comes to NPD it is clear there is a need for both art and science. The inspiration in the kitchen, the insights to prove there is consumer demand, the evidence to support any health claims.
But at what stage are each of the component parts brought in? How do the scientific and artistic parts of the process dovetail to allow enough space for both? And how does the food industry continue to innovate in an ever-changing market?
We try to answer all of these questions in this episode by following the journey of one specific product; Griffith Foods’ concept the ‘Rainbow Nugget’.
It is a great example of how an idea is born, fine-tuned, and helps to tell the story of how new products get from chef to shelf.
Interested in finding out more? Sign up to meet Griffith Foods at the Food Matters Live Event in Ascot.
Guests:
John Feeney, Culinary and Innovation Director Europe, Griffith Foods
Trudie Varney, Research and Development Manager UK and Ireland, Griffith Foods
“The big difference these days is the magnitude and the complexity of the challenges facing the food industry, and the fact they all seem to be happening at the same time.”
So says Dr Kaly Chatakondu, AAK’s Commercial Director for Food Ingredients in the UK and Ireland.
There is no doubt that the food industry is facing multiple challenges on multiple fronts but three key themes stand out: sustainability, health, and the cost of living.
All of us in the food industry are searching for potential answers that could help us overcome them, and satisfy consumer demand.
But here’s the big twist in the tale - it is suggested the answer to all three of those huge challenges could lie in fat.
It may not be the answer you were expecting, but in this episode of the Food Matters Live podcast, made in partnership with AAK, we explore the idea and discuss fat’s potential role in all three areas.
Interested in finding out more? Sign up to meet AAK at the Food Matters Live Events in Ascot and Dublin.
Guests:
Dr Kaly Chatakondu, Commercial Director for Food Ingredients UK and Ireland, AAK
Kevin McAlister, Customer Innovation Manager, AAK
Jodie Spriggs, Customer Innovation Manager, AAK
What is low-energy availability, and why should the food and drink industry care about it?
We have made episodes in the past about how to fuel the bodies of athletes, but in this episode, we are focussing specifically on female athletes.
And we are not just talking about people at the very elite level, like those competing at the Paris Olympics, we are also talking about people who live active lives.
Low-energy availability is a big concern in the world of sport nutrition and it can have a huge impact on performance.
The question is: What role can nutrition and, therefore, the food industry, play in helping people overcome it?
Guest:
Renee McGregor, Sports dietitian
What does the future hold for sustainability in the food industry?
It remains one of the biggest areas for innovation in the sector, one that continues to concern consumers and drive change on a systemic level.
But where will that momentum for change take us? What will sustainability in the food sector look like a decade from now? And where will it sit on the list of priorities for consumers in the years ahead?
In this episode of the Food Matters Live podcast, recorded live at Food Matters Live in Ascot in April 2024, we hear from an expert panel on where sustainability might be heading.
It is a huge topic, but an important one, and it has been central to much of the thinking within the food industry for a number of years, the question is - where do we go from here?
Guests:
Michael Adams, Head of Product Innovation, Campden BRI
Ollie Rosevear, Sustainability Director, Fuller Smith & Turner
Peter Cross, Senior Lecturer Food and Nutrition, University of West London
Dini McGrath, Co-Founder, The Wonki Collective
Jules Greene, Qualitative Specialist, Good Sense Research
Food allergies affect millions of people, and when food providers get it wrong, we know the consequences can be catastrophic.
The Food Standards Agency says around 6% of adults have a clinically confirmed food allergy, that is around 2.4 million people, and that figure only covers the UK.
Ensuring mistakes are not made in labelling or use of ingredients is, of course, a matter of safety for the consumer, but a mistake can also have a devastating impact on those working in the food industry.
None of this is designed to create a culture of fear, but merely to highlight just how serious this topic is.
In this episode of the podcast, recorded live at Food Matters Live held in Ascot in April 2024, we look at the risks, the rules, and the opportunities (yes, there are some) when it comes to the relationship between allergens and food.
Is your company fully up to date on the latest regulations? Are your processes as safe as they could be? And could small changes help you increase your customer base?
Our expert panel offer their experience and insights in this vital area, and offer answer to some of those crucial questions.
Guests:
Rob Easton, Head of Environmental Health, Shield Safety
Caroline Benjamin, Founder, Food Allergy Aware
Mitch Lee, Head of Sales, Purezza & La Fauxmagerie
Natascha Gaut, Director, Regulatory, Compliance and Investigations, DWF Law LLP
Ryan Panchoo, Founder, Borough 22 Doughnuts
What decisions will people be making in the year 2030? What factors will influence their purchasing decisions? And how does the food industry adapt to meet those new demands?
When it comes to the future of food, everyone in the industry would like to know the types of food and drink products people will be buying in the years to come.
It is, of course, impossible to know for sure, but we can look at the underlying trends and the circumstances that will be acting as motivators for the consumers of the future.
In this episode of the Food Matters Live podcast, recorded live at the Food Matters Live Tastes of Better event held in Ascot in April 2024, we ask an expert panel for their insights and try to answer some of those questions.
We cover the cost-of-living, sustainability, personalised nutrition, and plenty more.
Michael Adams, Head of Product Innovation, Campden BRI
Robert Lawson, Managing Partner, Food Strategy Associates
Richard Neish, Global Futures and Global Tastepoint, IFF
Millie Diamond, Food and Drink Strategist, WGSNCheck out our Events Calendar
How prepared is the agricultural sector for the next big technological revolution?
We live in a digital age, everywhere you look new technologies are helping to make things faster, more efficient, and more precise.
But there is a feeling, not just in the food sector but more broadly, that we are on the cusp of another digital revolution.
AI, robotics, and access to data are advancing at great speed. The question is: can regulations, and expertise at a regulatory level, keep up with the advances we are seeing?
And all of that applies to farming methods too, particularly at a time when food producers are having to deal with multiple challenges like climate change, global political tensions, and a growing population.
In this episode of the Food Matters Live podcast, made in partnership with CropLife Europe, we dive into the world of digital and precision farming to see if we can answer some of those questions.
Guest:
Olivier de Matos, Director General, CropLife Europe
Confectionary is big business. The global market is worth over a trillion US dollars and all the forecasts suggest that figure is set to continue rising.
But with so much competition, and a population increasingly concerned with topics such as sustainability and animal welfare, it is more important than ever for new products to stand out.
In this episode of the Food Matters Live podcast, made in partnership with Royal Avebe, we look at how potato starch is providing some solutions to these concerns.
Is it possible to create confectionary products that are sustainable, guilt-free and delicious?
And how does potato starch fit into the conversation?
Guests:
Ria Tinga, Strategic Marketing Manager, Royal Avebe
Peter Feiken, Senior Account Manager Food, Royal Avebe
There are many challenges facing the food industry at the moment, and those challenges are being faced by all of us, farmers, producers, manufacturers, retailers and consumers.
Consumers in particular, are increasingly concerned with a rising cost of living, their overall health, as well as sustainability and climate change.
In this episode of the Food Matters Live podcast, made in partnership with Azelis UK Food and Nutrition, we look at how the food industry can address these concerns, and support consumers whilst continuing to feed a growing population.
It is a challenge, but every challenge presents an opportunity.
We look at the latest trends, the differences and similarities between working with a start-up and a multi-national, and learn all about the new product development journey.
Meet the Azelis team at the Food Matters Live Tastes of Better event
Charles Hawley, Managing Director, Azelis UK and Ireland
Mandy Hogben, Senior Sales Manager, Azelis Food and Nutrition
Joe Yeates, Business Manager, Azelis Food and Nutrition UK and Ireland
Alie Coppolella, Market Manager, Azelis Food and Nutrition UK and Ireland
Looking after crops and maintaining a resilient food supply is as important now as it has ever been.
But the challenges farmers are facing are growing, from inflation to a growing population and climate change - and all with sustainable agriculture front of mind.
In this episode of the Food Matters Live podcast, made in partnership with CropLife Europe, we explore the role biopesticides could play in helping to ease some of the pressure on our food producers.
Biopesticides are pesticides produced using naturally occurring substances such as plants, microbes, or biochemicals.
They offer opportunities for protecting crops from pests and diseases and have a more favourable toxicological safety profile compared to conventional pesticides.
In many parts of the world, they are widely used and new products can make it to market within a couple of years. In Europe, things are moving, but much more slowly.
The question is: is Europe playing catch-up?
This episode looks at how biopesticides are currently being used in Europe, how they might be used in future, and whether or not current regulations are in need of a shake-up.
Guest:
Olivier de Matos, Director General, CropLife Europe
What are the innovations that will shape our culinary experiences over the next decade or so?
It is exciting to think about some of the things we may be seeing on our plates in the years ahead, but the really interesting aspect is what influences those trends.
In this episode, recorded live at the Food Matters Live Tastes of Better event in Ascot in April 2024, we ask the experts where we might be heading, and which factors may be taking us there.
How will an increased interest in sustainability, provenance, and cultural diversity impact our culinary experiences if the future?
We also ask them to reflect on some trends from the past, which have stood the test of time, and which have fallen by the wayside?
It is a journey from the past to the present and beyond, that left our live audience licking their lips.
Juliane Caillouette-Noble Managing Director, Sustainable Restaurant AssociationJamie Robinson Executive Chef, TescoTim Sheed Head Chef, 1215 Restaurant at Fairmont Windsor ParkStephen Humphries Executive Development Chef, VacherinChris Baber Chef and Author, Content Creator
How can the food sector go about achieving its sustainability goals? It's a big question, but one that is increasingly pressing.
Sustainability has been a hot topic in the food sector for many years, and whilst consumers might try to make more sustainable choices, often it's the parts of the food production system they do not see that are the most energy intensive.
In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we take a look at some of the solutions that could make a real difference.
The food industry is making great efforts to reduce things like CO2 emissions and water wastage, but it is a big challenges, and most would agree that it requires a joined-up, cohesive effort to really make the changes needed.
One of the answers for food manufacturers could be Tetra Pak's new Factory Sustainable Solutions.
It is all about moving away from a piecemeal approach to sustainability, looking at a factory's sustainability credentials as a whole.
In this episode we find out more about how it works, who it is appropriate for, and where the biggest wins might be.
Guests:
Nicole Uvenbeck, Director of Factory Sustainable Solutions, Tetra Pak
There seems to be little doubt that AI and other new technologies are going to play a big role in many aspects of our lives, but what will their role be in food?
New product development, production processes and food formulation could all be impacted by technological advances.
The potential, is that some of the big questions the food industry is facing could be solved using AI.
The concern, if there is one, is that the human element is sidelined by a rush to robots.
As with most things, the truth is likely to lay somewhere between those two extremes, but there can be little doubt that we are on the cusp of a significant moment.
In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in April 2024, we explore this fascinating subject.
What is the potential for food companies to leverage AI and new technologies to accelerate product development, could we see the design of more nutritious foods and ingredients, and how do we mitigate the challenges associated with the application of AI in the food space?
Guests:
Sterling Crew President, Institute of Food Science and Technology
Carolina Pinto Thematic Analyst, GlobalData
Geraldine Gilbert Principal Strategist – Food & Sustainable Nutrition, Forum for the Future
Bernhard Strauss Director of Research, Camrosh Limited
Peter Noy Associate Director, Food Systems Institute at the University of Nottingham
We are living longer now than before, but increased age in itself is not the ultimate goal.
What most people really want is to live in good health for a long time.
The problem is, although medical advances have helped to extend our lives, we have not necessarily seen health increase in that time.
In fact, the expectation is that we will spend more of our lives in poor health.
Attend our Tastes of Better events in Manchester and Dublin
In this episode of the Food Matters Live podcast, recorded at our Inspiring Nutrition event in London on November 2023, we look at how consumers are increasingly seeking to take control by turning to food and nutrition.
So, how can the food industry innovate at-pace to support these consumers, using exciting and unique new ingredients on the market?
Guests:
Robert Thomas, Professor of Exercise and Nutritional Science, University of Bedfordshire
Harriet Smith, CEO and Founder, HRS Communications
Claire Hughes, Director of Product Development and Innovation, Sainsbury's
Vivien Rolfe, Head of Research, Pukka Herbs
For many decades starch has been a backbone of the modern food industry, used in food production for a variety of purposes.
It is versatile, easy to mix, and can enhance the overall experience of a product.
In this episode, made in partnership with Royal Avebe, we delve into the role this incredible ingredient has traditionally played in the food industry, as well as discovering some of the innovative ways it is helping to shape the food industry of the future.
Attend our Tastes of Better events in Manchester and Dublin
Avebe has been involved in the production of potato starch for more than 100 years, bringing an unrivalled level of expertise.
So, how does starch fit into a world that is shifting towards plant-based and protein-rich diets?
What impact will the rising cost of living have on the use of starch in the industry?
And, how does starch fit into the sustainability ambitions of consumers and producers?
Royal Avebe
Royal Avebe is a market-oriented cooperative of starch potato growers with a great heritage.
They take responsibility for the whole process, from crop to shop and have been doing so since 1919. They are on top of trends, and their international experts help food producers worldwide with the right application of their potato-based ingredients.
From plant-based burgers with the perfect texture and taste, to Asian noodles with the perfect bite, to plant-based desserts that requires no cow, they strive to eliminate allergies, e-numbers and unnatural additives.
Guests:
Meleknur Tüzün, Global Segment Manager, Royal Avebe
Akkelien Vermüe, Strategic Marketing Manager, Royal Avebe
There are many things that affect our mental and cognitive health, and increasingly what we eat and drink is gaining prominence in this area.
The good news, is that we have some control over what we consumer, and for the food and drink industry, that creates an opportunity.
Making products that can boost our mental and cognitive health, or slow any decline, are becoming more and more attractive.
This episode of the Food Matters Live podcast was recorded live at the Food Matters Live Inspiring Nutrition event held in London in November 2023.
Our panel discusses the role nutrition can play in our mental and cognitive health.
They delve into the science around the gut-brain axis, the ingredients leading the way in supporting good mental health, and how all the research out there can be formulated into practical applications for consumers.
Guests:
Jackie Lynch, Founder, WellWellWell Nutrition
Miriam Ferrer, Head of Product Development, Cambridge Nutraceuticals
Piril Hepsomali, Lecturer in Psychology, University of Reading
Marisa Poster, Co-Founder, PerfectTed
Palm oil is on everybody’s lips, not just metaphorically, but physically too.
It is a hugely versatile ingredient and it is widely used in the food industry.
It has so many properties that make it useful, including being an extremely efficient crop, which is why it is present in a huge array of products.
The farming of palm oil has made the headlines because of links to deforestation and unsustainable farming practices — but does it have to be that way?
In this episode of the Food Matters Live podcast, made in partnership with Daabon, we look at how palm oil can be produced sustainably.
Daabon is a Colombian third generation family business dedicated to sustainable and organic palm oil.
It has established themselves as a flagship example of how to grow, harvest process, and deliver fully traceable and sustainable palm oil ingredients that help local communities.
In this episode we ask: is palm oil inherently bad? What will new EU regulations mean for the industry? And we will look at some of the practical applications of palm oil in food.
Daabon
The Grupo Daabon is a pioneer company, leader in the production of organic ingredients in South America. Its headquarters are located in Santa Marta, Colombia. This family-owned company was founded in 1914 and it employs over 3000 people and has presence in the 5 continents.
The mission of the Grupo Daabon is to grow, transform and sell top quality organic products, based on a permanent research process framed within corporate policies that guarantee the wellbeing of our employees, the protection of the environment and the search for economic profitability.
Guests:
Manuel Davila, Managing Director Daabon UK and Daabon Europe
Felipe Guerrero, Executive Vice President, Daabon
Balachandar Selvamohan, Global Innovation Director, Daabon
Butchers shops, once a common sight in most towns and villages across Europe, are declining in number.
The impact of that decline can be felt in communities throughout the continent, and it could also be impacting our diets too.
On Allergen Awareness Week, and in partnership with Dutch Spices, we look at why butchers shops are disappearing, but also how that trend can be reversed.
We delve into some of the methods butchers can use to get themselves fit for the future, and compete with the supermarkets.
In the UK, we have seen a reduction in the number of butchers shops of more than 18 per cent in the last decade.
It is around 16 per cent in the Netherlands, nearly 20 per cent in Belgium, and the list goes on.
So, what is behind the decline? What is the impact on our diets and our communities? And what can be done to reverse it?
Guests:
Peter Curry, Managing Director, Gastrome Professional Ingredients
Piet Buis, Business Unit Manager, Dutch Spices
John West, award winning butcher, product development & innovation specialist
About Dutch Spices
Dutch Spices offers a wealth of tasty solutions like herb mixtures, marinades and sauces.
It also specialises in developing seasonings and flavours that answer its customers’ specific wishes and develops new flavours especially for their products.
Its specialists would be delighted to hear your requirements and preferences so they can offer you tailor-made advice.
Dutch Spices only uses ingredients that comply with the most stringent allergen safety, vegan and halal guidelines.
Has there been a more challenging time for the global food system in modern times?
It is difficult to argue against considering the amount of geopolitical turmoil and the growing climate crisis.
Add into that, a growing population, and the scale of the challenge of keeping everyone fed is clear.
But that is where innovation will be key. The global food system needs to keep innovating in order to meet the challenges it faces.
Attend our Food Innovation, Nutrition and Sustainability events
In this episode of the Food Matters Live Podcast, recorded live at the Sustainable Food Forum in London in September 2023, we shine a light on the innovators who are making a difference.
Our panel is made up of innovators defining the future of food, covering a range of activities.
Some are still embryonic, but all reflect a rethinking of every aspect of the way we source, produce, package, distribute, promote, buy and consume food and drink.
Guests:
Matilde de las Rivas, Chief Technology Officer, Levprot
Aurelia Greystroke, Chief Transformation Officer, Aleph Farms
Farayde Fakhouri, Co-Founder, BIO2Coat
Few industries embrace new technology as readily as the food industry, so what does the future hold?
In this episode of the Food Matters Live podcast, recorded live at the Sustainable Food Forum held in London in September 2023, we ask a panel of experts to answer that question.
They explore the latest ground-breaking technological developments in food processing, and delve into the potential impact of robotics and AI on the food industry as a whole.
Attend our Tastes of Better events in Ascot, Manchester and Dublin
What will their impact be on the next generation of ingredients and products?
And can we protect our food supply chain with precision fermentation and lab-grown meat?
Guests:
John Casey, Chief Manufacturing and Supply Chain Officer, Nuritas
Annette Granéli, CEO & Co-Founder, Green-On
Stephan Verdier, VP Research & Innovation, Solvay Aroma
Alessio D'Antino, Founder & CEO, Forward Fooding
From the first apple orchards, to its resurgence in modern craft cideries, cider’s history is a story of innovation, tradition, and deep connection to the land.
But it is not just a tale of apples and fermentation. It is a journey that has shaped communities, cultures, and the way we raise a glass to celebrate life's moments.
It is also a tale of adaptation, with cider evolving alongside the changing tastes and technology of today’s modern world.
So, in this episode of the Food Matters Live podcast, we uncover the twists and turns in cider's evolution, and explore the fascinating interplay between nature, science, and craftsmanship, that transformed the humble apple into a timeless libation
Guest:
Jane Peyton, Drinks educator, broadcaster and the UK’s first Pommelier (cider sommelier)
When we think about sustainable nutrition, many of us will think about plant-based eating.
There is no doubt that switching to a plant-based diet helps the sustainability cause in multiple ways, but the bigger picture is far more nuanced than that.
Every consumer, ingredient, product and brand has their own context, which makes generalising about environmental impact very difficult.
In this episode of the Food Matters Live podcast, recorded live at our Inspiring Nutrition event in London in 2023, we look at how some of the complexities in this area might be addressed.
Attend our Sustainability events in April
Our panel discusses consumer demands, legislation, and labeling.
They unpick the food industry’s role in climate commitments, the nuances of communicating effectively with consumers in this area, and how to avoid unintentional greenwashing.
Guests:
Emma Piercy, Head of Climate Change and Energy Policy, Food and Drink Federation
Lucy Williamson, Award Winning Nutritionist, Lucy Williamson Nutrition
Fay Cooke, Chief Impact and Financial Officer, Yeo Valley
Lee Holdstock, Trade Relations Manager, Soil Association
Packaging has a huge role to play in making the global food system more sustainable.
The materials we use to transport, store and market our food are a key part of the conversation when it comes to increasing sustainability in the sector.
There is a demand for more responsible food packaging solutions across the value chain as pressure mounts from both regulators and consumers.
But, the move towards more sustainable packaging is not always an easy, or straight forward, one.
In this episode of the Food Matters Live Podcast, recorded live at our Sustainable Food Forum held in London in September 2023, we look at some of the innovations helping the industry on that journey.
Our panel discusses how the industry is collaborating to create a sustainable packaging system, new eco-friendly materials and innovative packaging technologies, and the relationship between sustainable food packaging and food formulation.
Guests:
Paul Collins, Vice President Sustainabilty, Huhtamäki
Hoa Doan, Head of Impact, Notpla
Paloma Lopez, Co-Founder and CEO, Future Fit Foods
Producing a new food product, bringing it to market, and then successfully selling it, is no easy task.
It is difficult to get an exact figure, but most research indicates that at least half of new products fail within a year of launching.
It is no surprise when you consider just how competitive the food industry is - in the UK, it is the largest manufacturing sector.
Taking all of that into account, getting your new product “just right” is a challenge that requires skill, knowledge, and in most cases, deep category expertise and experience.
In this episode of the Food Matters Live podcast, made in partnership with IFF, we look at some of the ways companies can achieve that ultimate aim of producing a product that consumers actually want to buy.
It is a form of art, but with a healthy dose of science, crucially, everything we talk about in the podcast is underpinned by solid insights and a wealth of experience.
So, how do you go about finding out what customers really want? How do you get a deeper understanding of their short, mid, and long-term concerns? And how do you use all of that information to successfully develop a new product?
Guests:
Matthew Stokes, Design Director for Northern Europe, IFF
Laurent Venzi, North Europe Sales Leader, IFF
Nutraceuticals are big business, but what is in store for this dynamic and competitive market in 2024 and beyond?
There is no doubt that demand for these products is growing, and consumers are more knowledgeable than ever.
But with greater awareness and increased understanding, comes greater skepticism, meaning the science has to be water-tight.
In this episode of the Food Matters Live podcast, recording live at our Inspiring Nutrition Event in London in November 2023, we ask an expert panel to forecast where the nutraceuticals market is heading.
They delve into the latest science, forecast the types of supplements we will be seeing on our shelves over the next year and beyond, and discuss the importance of effective communication and labeling.
Guests:
Alex Glover, R&D Nutrition Development Lead, Holland & Barrett
Miriam Ferrer, Head of Product Development, Cambridge Nutraceuticals
Phil Beard, Speaker, Nutritionist and Senior Nutrition Trainer, Viridian Nutrition
Esther Mills-Roberts, Director of Communications, HFMA
What role can new developments in ingredients play in moving us towards a more sustainable global food system?
As food companies move towards a more circular, less wasteful model, how important will ingredient innovation be?
In this episode of the Food Matters Live podcast, recorded live at our Sustainable Food Forum in London, we try to answer those questions.
Attend our Sustainability events in April
Experts and innovators explore the pipeline of emerging sustainable ingredient development, which will shape the future of food.
They also delve into the potential of up-cycling waste products into new ingredients and foods.
Guests:
Carl Jones, Plant Sciences Director, Mars Advanced Research Institute
Zbigniew Lewicki, Chief R&D and Sustainability Officer, formerly Unilever and Pepsi-Lipton
Eve Martinet-Bareau, Global Innovation Program Director, IFF
The gut microbiome is one of the hot topics on the lips of nutritionists, dietitians, and the food industry as a whole.
But are consumers keeping up with an area of understanding that is moving at such speed?
From probiotics, prebiotics, postbiotics, to the impact of artificial sweeteners on the mind-gut connection, there is a lot to get your head around.
In this episode of the Food Matters Live podcast, recorded live at our Inspiring Nutrition event in London in November 2023, we delve into this dynamic market.
Our panel moves beyond the buzzwords and discusses the opportunities and the pitfalls of a still evolving market, and which ingredients are driving this area forward.
This session was titled: "Staying ahead of the cutting-edge gut microbiome market."
Host:
Alex Ruani, UCL Doctoral Research and Chief Science Educator, The Health Sciences Academy
Guests:
Emily Leeming, Registered Dietitian and Nutrition Scientist, King's College London
Jon Walsh, Founder and CEO, Bio & Me
Susan Gafsen, Director and Founder, Pep & Lekker
There are multiple challenges facing the global food system, so how can we go about changing it to overcome them?
It is projected that the system will need to feed nearly 10 billion people by 2050, a big enough challenge in itself.
But when you combine that with protecting the planet and building more resilience, it becomes and even more daunting task.
In this episode of the Food Matters Live podcast, recorded live at our Sustainable Food Forum in September 2023, we do our best to find some answers.
How must the global food system needs to change to meet the challenges of a growing population, whilst simultaneously protecting the planet?
And how do we build more resilience into the system, making sure all of us have access to a healthy, affordable, and environmentally-friendly diet?
Guests:
Jonathon Porritt, Environmental Campaigner
Marjolein Brasz, CEO, Foodvalley NL
Dr Helen Harwatt, Senior Research Fellow, Chatham House
Angela Francis, Chief Advisor Economics and Economic Development, WWF
Traditionally used to make products like vitamins, precision fermentation has been gaining popularity as an alternative way to produce dairy.
It harnesses the power of microorganisms and can be used to make all sorts of products like milk, cheese, yoghurt and more.
It is a technology that could transform the way we understand animal-free dairy.
And with the dairy industry expected to grow by around $300 billion by 2028, according to Statistica, could precision fermentation serve as a sustainable solution to meeting future demand?
In this episode of the Food Matters Live podcast, we look at how precision fermentation works, the benefits and challenges of using the technology, and look at what the future might hold for it.
Guests:
Garrett Broad, Associate Professor of Communication Studies, Rowan University
Oscar Zollman Thomas, Analyst, Formo
For about a century we have been fortifying some of our foods.
It has been seen as a powerful tool in the world of nutrition, where essential vitamins, minerals, and nutrients are added to foods to improve their nutritional value.
It is a strategy that has the potential to address global health challenges, from vitamin deficiencies to other public health concerns.
And still, there are new developments happening today.
In the UK, the Government wants to add folic acid to some types of wheat with the aim of reducing birth defects in babies.
But how effective is fortification? Who should decide which foods are fortified and with what? And what does the future hold for fortified foods?
Guest:
Dr Carrie Ruxton, dietitian and health writer
There is no doubt that a shift towards healthier and more sustainable diets presents enormous opportunities for the food industry.
But it also throws up a whole host of challenges, many of which the sector is grappling with right now.
Although more of us are seeking alternative food products, sometimes the alternatives being offered either don't quite fit the bill, or they will take a while to become established.
There are, of course, many fantastic alternatives that are already satisfying consumers all around the world, but there is more work to be done.
This episode of the Food Matters Live podcast was recorded at our Sustainable Food Forum in London in September 2023.
The panel discussion was titled: "We become what we eat, and so does the planet: changing global diets."
Our guests discuss some of the key questions facing the industry, such as: Are consumers ready for a new source of food? How willing are they to make dietary changes? And how do we transition to more sustainable diets?
Guests:
Jenny Arthur, Head of Cool Food Membership Development, World Resources Institute
Edwin Bark, Senior Vice President, Redefine Meat
Fabrice DeClerk, Science Director, EAT
Ndidi Okonkwo Nwuneli, Co-Founder and Executive Chair, Sahel Consulting Agriculture & Nutrition
Paloma Lopez, Co-Founder and CEO, Future Fit Foods
In this episode of the Food Matters Live podcast, we focus on the role innovation in ingredients has to play in creating a more sustainable global food system.
The demand for plant based and vegan ingredients is soaring globally as consumers become ever more health and environmentally conscious in their food and lifestyle choices.
Manufacturers are incorporating new ingredients into their food portfolios to meet this demand.
So, how can we accelerate ingredient innovation? And will these new ingredients meet the need for improved flavours, textures and greater nutritional value?
This episode was recorded live at the Food Matters Live Sustainable Food in London in September 2023.
Guests:
Shayna Fertig, Senior Advisor to the President, The Good Food Institute
Gil Horsky, Founding Partner, FLORA Ventures
Wouter Zwagemakers, Chief Commercial Officer, The Seaweed Company
In this episode of the Food Matters Live podcast, we explore the nutritional powerhouses that are blueberries.
Aside from being delicious, it is claimed blueberries pack an incredible punch when it comes to promoting our well-being.
They are bursting with antioxidants, vitamins, and fibre, and the potential health benefits of these small but mighty berries have been jumped on by food producers and news editors hungry for a juicy headline for some time.
As well as claims about supporting our overall health, it is suggested they might also play a role in the prevention of disease and illness.
But, what does the science say?
Guest:
Dr Jose Lara Gallegos, Senior Lecturer in Human Nutrition, Northumbria University
Sustainability is a huge concern for the food industry, it is fair to say it has moved well beyond being a buzz word.
But to what extent do sustainability, a healthy diet and affordability matter to consumers?
It is an important question to explore, and one that throws up a whole host of additional questions.
In this episode of the Food Matters Live podcast, recorded live at our Sustainable Food Forum event in London, we delve into those questions.
Consumer food choices are influenced by what is available, affordable and accessible.
So, how can the food industry collaborate to help consumers eat more sustainably? What is required to bring this transformation about? Where are the opportunities and who is going to make this change happen?
Guests:
Fabia Bromovsky, Strategic Advisor, Sustainable Food Trust
Alex Smith, Founder & CEO, Alara Wholefoods
Ann Trevenen-Jones, Lead: Food Systems Governance, GAIN
Andy Shovel, Managing Director, THIS
Sustainability is at the heart of so much of the food sector, with discussions often focusing on manufacturing processes, food waste, and meat and dairy alternatives.
But the most difficult sustainability challenges, and arguably the most impactful, are a step before any of that.
In this episode of the Food Matters Live podcast, made in partnership with CropLife Europe, we focus on agriculture.
There is no getting away from the fact that farmers are under increasing pressure to feed a growing population, and doing so in a sustainable way adds another layer of complexity.
In Europe, the challenge has been set. The European Commission’s Farm to Fork Strategy, which is a central part of the European Green Deal, calls for a major reduction in the use of chemical pesticides, while making sure the supermarket shelves remain fully stocked.
So, what are the challenges in meeting those goals? What, if anything, needs to change to make them more achievable? And what are some of the solutions being proposed?
Guest:
Olivier de Matos, Director General, CropLife Europe
In this episode of the Food Matters Live podcast, we look at the economics of creating a more sustainable food system.
Sustainability is front of mind for most businesses in the sector, but has the economic argument been won?
Does being more sustainable have to mean reduced profits?
This episode was recorded live at the Food Matters Live Sustainable Food Forum, held in London in September.
This session was titled: The business case for sustainable food across the supply chain.
Our panel discusses the economics of moving to a more sustainable system of farming, and asks: have we reached a tipping point in the financial argument?
Guests:
Kayhan Atalay, Head of Marketing, Anglo American Crop Nutrients (UK)
Anne Marie Butler, Global Director of Strategy and Innovation, Edlong
Alberto Musacchio, CEO, Food Evolution
In this episode of the Food Matters Live podcast, we dive into the fascinating world of molecular farming.
Also known as biofarming, it is redefining the way we produce essential proteins, pharmaceuticals, and other valuable substances.
You could describe it as a blend of agriculture and biotechnology, and some say it could transform our world in incredible ways.
But, is it all it is cracked up to be? And will the reality live up to the promise?
We look at the science behind molecular farming, explore its potential applications, and look at how the food industry might benefit.
Guests:
Oded Shoseyov Professor of Protein Engineering and Nanobiotechnology, The Hebrew University of Jerusalem
Kathleen Hefferon, CEO, Forte Protein
When it comes to physical performance, increasing endurance is of huge concern to many athletes.
In this episode of the Food Matters Live podcast, made in partnership with GELITA, we take a closer look at an ingredient that is making waves in the world of sports nutrition: collagen.
Although most of us will be familiar with its potential benefits to skin health, its allure extends far beyond aesthetics, especially for athletes.
From its role in enhancing muscle recovery and growth, to its impact on bolstering joint health, collagen is emerging as a game-changer for sports performance both on and off the field.
And with athletes constantly pushing their bodies to the limit, collagen could provide the extra endurance needed in striving for that personal best.
But what does the science say? Do collagen supplements have the potential to revolutionise athletic performance? And how can it be used to optimise training and endurance?
Guests:
Dr Andrea Löw, Historian and Endurance Runner
Dr Ulrike Braun, Scientific Affairs and Communication, GELITA
There are few industries as innovative as the food sector, and few facing quite so many challenges.
Global political turmoil, a growing population, and the climate crisis are once again pushing the food industry to adapt.
In this episode of the Food Matters Live podcast, recorded in front of a live audience during our Sustainable Food Forum event in London in September 2023, we shine a light on the people leading that adaptation.
Attend our Sustainable Sourcing Event in April
Some of the ideas discussed are still in their infancy, hinting at the transformative potential that lies ahead, while good progress is already being made in some more familiar areas.
Covering a range of activities, but all reflecting a rethinking of every aspect of the way we source, produce, package, distribute, promote, buy and consume food.
Guests:
Mariano Oto, CEO, Nucaps Nanotechnology
David Erlandsson, Co-Founder, Aliga Microalgae
Matthieu Hug, CEO, Tilkal
Gut health is of growing concern for many people, but for athletes it can be of vital importance, and there are some very specific issues.
Problems in this area are common among the physically active, and their impact can be wide ranging.
In recent years our understanding of gut health has grown considerably, and it appears the more we learn, the more we realise just how central it is to our overall health.
We also know that for active consumers, be they professional athletes or more casual gym-goers, finding products that boost their performance and health is a key priority.
So, in this episode of the Food Matters Live podcast, made in partnership with FrieslandCampina Ingredients, we marry those two huge topics and looking at gut health in active consumers.
What are some of the specific issues that arise in those who are physically active? What might some of the solutions be? And how is the food and beverage industry responding?
Backed by a healthy dollop of science, we explore the worlds of fermentation, whey protein, and the gut-muscle axis.
Biotis Fermentis
FrieslandCampina Ingredients, a global leader in proteins and prebiotics, has recently announced the launch of Biotis® Fermentis, a first-of-its-kind solution which combines the benefits of whey protein, prebiotic galacto-oligosaccharides and probiotic cultures by fermenting them together, creating a unique formulation that supports both athletic performance and holistic health.
Designed to support gut health in athletes and active consumers by modulating the gut microbiota composition, Biotis® Fermentis combines FrieslandCampina Ingredients’ protein and prebiotic expertise with its parent company’s (FrieslandCampina) fermentation expertise through 150 years of yoghurt and cheesemaking.
The result is a new ingredient solution that enables brands to create truly holistic performance and active nutrition solutions, such as protein powders and shakes, that provide multiple proven health benefits, including improved gut health and muscle support, as well as perceived improvements to physical well-being, including mood and energy levels.
Guests:
Linda Bentert, Marketing Manager Biotis® Gut Health, FrieslandCampina Ingredients
Sara Camacho, Technical Sales Specialist FrieslandCampina Ingredients
How is consumer demand shaping the future of the food industry?
It is a question that is almost constantly being asked by companies, entrepreneurs and staff across the world, in what is a hugely competitive market.
There is arguably no other sector that is as tuned in to what its customers want, and delivering on those wants and needs is crucial for any business to survive.
But, as many of our listeners will know, it is not always a straight line and that means plenty of adaptation and innovation.
The plant-based sector, for example, has seen some interesting recent developments, with some manufacturers re-thinking the types of products they produce.
In this episode of the Food Matters Live podcast, made in partnership with BENEO, we look at some of the trends and innovations designed to satisfy a complex consumer base.
In relation to plant-based, we learn more about hydrocolloids and the role they have to play.
We also find out how BENEO is responding to consumer demand for reduced sugar products.
The products we speak about (and try!) during the episode were on display at the Food Matters Live Tastes of Better event in October - find out more about the event here.
Guests:
Jolien Lambrechts, Market Insights Manager, BENEO
Pieter Caspers, Technical Sales Manager Savoury UK & Benelux, BENEO
Guilherme Santos, Country Sales Manager - UK, BENEO
In a world full of uncertainty, a little knowledge can get you so far, but in-depth understanding can really make the difference.
Consumers and the food industry itself have been through monumental change in recent years, and the effects are still being felt across the globe.
Added into the mix are new emerging uncertainties.
In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we asses where consumers are right now, and where they might be heading in the future.
Each year Tetra Pak publishes its Index, a report that looks at consumer trends around the world.
The Index is a great tool for identifying new growth opportunities and providing the latest facts and figures in the food and beverage industry.
The 2023 Index offers some hugely valuable insights into what consumers want, and where the industry might be heading.
So, what is the state of play as costs are rising, environmental concerns are reaching fever pitch, and we all get used to a post-pandemic world?
Guest:
Julia Luscher, VP of Marketing, Tetra Pak
There is a global dietary problem that needs addressing, and it is called ‘the fibre gap’.
Put simply, it is the difference between how much fibre we should be consuming (roughly 30 grams per day) and how much we are actually consuming (on average, 18 grams per day).
That means the average person has a daily fibre deficit of 12 grams and the effects of that can be far-reaching.
Fibre plays a crucial role in our overall health and it has been suggested that bridging the fibre gap, could have a significant impact on public health.
In this episode of the Food Matters Live podcast, made in partnership with Tate & Lyle and recorded at our Tastes of Better event, we look at how we might get more fibre into our diets.
It appears that messaging around eating more fruit and vegetables simply is not working, so could fortification be the answer?
Tate & Lyle has developed Promitor Soluble Fibre, with the promise of increasing fibre intake without affecting taste and texture.
Listen to the full episode to learn more about Promitor, prebiotics and symbiotics, and delve into the world of the gut-brain axis.
**Guests:
Delphine Forejt, New Product Commercialisation Manager, Tate & Lyle
Marietta Sayegh, Nutrition Scientist, Tate & Lyle
Annette Evans, Principle Scientist, Tate & Lyle
Amy Jackson, Technical Innovation Expert, Tate & Lyle
About Tate & Lyle**
Supported by its 160-year history of ingredient innovation, Tate & Lyle partners with customers to provide consumers with healthier and tastier choices when they eat and drink. Millions of people around the world consume products containing its ingredients every day.
Through its expertise in sweetening, fortification, and texture, Tate & Lyle develops ingredient solutions that reduce sugar, calories, and fat, add fibre and protein, and provide texture and stability in categories including beverages, dairy, bakery, snacks, soups, sauces, and dressings.
Tate & Lyle has more than 3,500 employees working in around 57 locations across 39 countries. Science, Solutions, Society is its brand promise and how Tate & Lyle will achieve its purpose of Transforming Lives Through the Science of Food. By living its purpose, Tate & Lyle works to successfully grow its business and have a positive impact on society. The company lives its purpose in three ways: by supporting healthy living, building thriving communities and caring for our planet.
In this episode of the Food Matters Live podcast, we dive deep into the critical topic of fuelling the bodies of athletes, with a particular focus on female athletes.
In previous episodes, we have emphasised the importance of achieving the correct nutritional balance, and explored the lack of research regarding the nutritional requirements of female athletes.
But now, we are taking a more in-depth look at a specific issue that looms large in the realm of sports nutrition - low energy availability.
Low energy availability (LEA), affects both male and female athletes, but its impact can be especially pronounced among sportswomen. So, what exactly is low energy availability, and why does it deserve our attention?
LEA can have a significant impact on an athlete's overall performance and health. It is a complex area, with dietary choices, energy expenditure, and physiological functions all having a role to play.
Understanding how low energy availability relates to nutrition is essential for athletes and their support teams. Inadequate energy intake can lead to reduced muscle strength, impaired recovery, hormonal imbalances, and increased risk of injuries.
In this episode, we delve into the intricacies of low energy availability, explore its causes, consequences, and most importantly, how it can be prevented and managed through proper nutrition strategies.
Guest:
Renee McGregor, Sports Dietitian, Author and Co-founder of TRAINBRAVE
The food landscape is undergoing huge change, with one of the main driving forces being a pursuit of more sustainable solutions.
One key area of focus is reformulation - can we use different ingredients to make products that are healthy, tastey and attractive to consumers?
This episode of the Food Matters Live podcast was recorded in front of a live audience during our Sustainable Food Forum event, held in London in September 2023.
Our panel discusses some of the new and innovative ways to disrupt and improve food production without putting further pressure on the environment.
They celebrate the progress so far and explore what is coming next.
So, can reformulation be the innovation to reduce emissions of existing food products rather than relying on a shift to plant based alternatives?
And how do you embed sustainability into every phase of product development?
Guests:
Reniera O'Donnell, Food Initiative Lead, Ellen MacArthur Foundation
Annelie Selander, Chief Sustainability Officer, Westbury Street Holdings
By now, you are probably aware of just how important the gut microbiome is.
Studies have linked it to playing a role in supporting the immune system, brain health and metabolism.
Now, new research from the Universities of Nottingham Trent and Warwick has uncovered yet another potential link between the gut microbiome and our bodies’ metabolic processes.
The research explores endotoxins - bacterial substances present in the gut, and their potential role in increasing the risk of metabolic disorders such as obesity and Type 2 diabetes.
And with the World Obesity Federation predicting more than half of the world’s population will be overweight or obese within 15 years, research like this could be of great importance.
So, in this episode of the Food Matters Live podcast, we delve into what endotoxins are and what the link is between obesity and the gut.
Guest:
Thomas Barber, Associate Professor and Honorary Consultant Endocrinologist, University of Warwick and University Hospitals Coventry and Warwickshire
In England, more people living with obesity will soon have access to the latest weight loss drugs following the announcement of a £40 million two-year pilot scheme.
It comes after NICE, the organisation that publishes guidance on the use of new treatments, gave approval for the medical use of the appetite suppressant semaglutide, marketed as Wegovy, earlier this year.
Prime Minister Rishi Sunak has stated that the new drug could be a “game-changer” for the obesity epidemic, especially with obesity costing the NHS £6bn a year.
But critics say patients put the weight back on after stopping treatment.
So how effective is semaglutide? Are we committing people to a lifetime of treatment? And what could it all mean for the fight against obesity?
As we age, our bodies undergo significant transformations, underscoring the increasing importance of maintaining our health.
Protein, often referred to as the cornerstone of life, plays a pivotal role in this transformative journey.
Its contributions extend far and wide, from bolstering muscle strength and fortifying bone density, to assisting in the intricate dance of hormone regulation.
For women, the journey of aging presents a unique array of challenges. The onset of menopause ushers in a host of changes that touch every facet of life.
In this episode of the Food Matters Live podcast, made in partnership with Volac, we explore the vital role protein plays in bolstering the wellbeing of women as they navigate this time in their life.
How can protein support the wellbeing of women as they age? Can it help with the symptoms of menopause?
And how might it contribute to maintaining an active lifestyle during what can often be a stressful phase of life?
Guests:
Dr Elisa Glover, Nutrition Specialist, Volac International Ltd
Mike Hughes, Head of Research and Insight, FMCG Gurus
David Nabarro says people are the key to effecting change, and for him, that is no different in the food industry.
"Some in the food industry tell me that they read the writing on the wall," he says. "We know we're going to have to change.
"We're going to have to reduce our emissions and be much better at regenerating nature.
"I would say that's a small proportion of those working in the food sector. So it is starting, but it's not anything like enough."
David is Co-Director and Chair of the Institute of Global Health Innovation at Imperial College London.
He has had an extraordinary career in public health, working on complex issues that span disease outbreaks, food security, and nutrition.
You might remember his regular appearances in the news during the coronavirus pandemic. In 2020, he was appointed Special Envoy of the WHO Director-General on COVID-19.
He is also co-lead of the UN Global Crisis Response Group on Food, Energy and Finance.
Sustainability has been a key theme throughout his career, curating the Food Systems Summit Dialogues in 2018 and now working as Strategic Director at the 4SD Foundation, providing sustainable development training to leaders in all sectors.
Given his expertise and passion for sustainable food systems, David is the ideal person to discuss the critical topics of resilience and equitability in the global food system.
In this episode of the Food Matters Live podcast, we explore the existing barriers and assess whether our current system is prepared to tackle the challenges ahead.
Guest:
Dr David Nabarro, Director, 4SD Foundation
"The two communities act as if they are ships passing in the night."
That is Lawrence Haddad's assessment of how those concerned with climate action and those concerned with nutrition behave towards each other.
It is a situation he believes needs to change, and urgently.
"Climate action, or a lack of action, really affects nutrition status a lot," he says. "What's maybe less known is that nutrition action also affects climate."
Lawrence Haddad is the executive director at GAIN - Global Action for Improved Nutrition.
Prior to GAIN, he has held a number of executive roles, including founding co-chair and lead author of the Global Nutrition Report, as well as Director of the world-renowned Institute of Development Studies in Sussex.
Lawrence’s work has also gained international recognition, seeing him receive the 2018 World Food Prize on top of being made a Companion of the Order of St Michael and St George in 2022.
At the heart of it, Lawrence is an economist with an interest in the intersection of poverty, food insecurity, and malnutrition.
In this episode of the Food Matters Live podcast, we explore his work at GAIN, look at some of the issues surrounding malnutrition, and discuss how we can create a global food system that sustains us all.
Guest:
Lawrence Haddad, Executive Director, GAIN
In this episode of the Food Matters Live podcast, we explore the role of education in making the food industry more sustainable.
Although it is a priority for many people, studies show sustainability is often misunderstood when it comes to food.
An NFS Youth Engagement Report found that the young people they spoke to mostly had a basic understanding of ‘sustainability’ and some preferred not to think about the effects of their food choices.
And it is not just young people.
A Food Standards Agency poll found only 48% of consumers believe they know what a sustainable diet consists of.
So, as concerns around the food industry's impact on climate change deepen, how is this lack of understanding affecting sustainability?
What role does education have to play in creating the next generation of sustainability advocates?
And how much does better understanding equal sustainable choices?
Guests:
Carl Edwards, Director of Education & Public Engagement, LEAF
Verity Jones, Associate Professor of Education, the University of the West of England
Rosalind Rathouse, Founder of the Cookery School at Little Portland Street
Over the last few years, the sale of sustainable foods has seen massive growth.
Between 2015 and 2022, sales of food products marketed as sustainable grew 2.7 times faster than conventionally marketed products.
However, the figures in 2023 are not looking as promising.
Recent figures from the consumer intelligence company NIQ show that in the UK, the sale of chilled meat alternatives during this year’s Veganuary were down 16.8% compared to last year.
And a number of brands have recently pulled their plant-based ranges from the shelves.
Although plant-based is just one aspect of choosing food sustainably, a 2023 Mintel report claims that due to the cost of living crisis, sustainability is now less of a priority for consumers in general.
So, are consumer attitudes towards sustainability changing? What is behind the slowdown in growth? And where could the market be heading?
Guest:
Klaus Grunert, Founder, MAPP Research Center
Natalie Bennett sits in the House of Lords, the upper house of the UK Parliament.
She was leader of the Green Party between 2012 and 2016, and is one of only two Green Party peers in the Lords.
It is a far cry from where it all began. Natalie was born in suburban Sydney to teenage parents and was the first in her family to go to university.
After gaining a degree in Agricultural Science, she went on to have a successful career in journalism before moving into politics in 2006, and leading the Greens during the 2015 General Election.
In this episode of the Food Matters Live podcast, we learn more about Natalie’s rise to the top of British politics, how a family tragedy had an “indelible” impact on her, why she is so driven to affect change in the world, and what she thinks needs to change in the food industry to ensure a more sustainable future.
In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes.
Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people.
And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry.
In this episode, we re-visit some of the best conversations we have had about the history of food.
Featured episodes:
Caffeine culture - how coffee shaped the world
Aphrodisiacs - is anything really up to the job?
The dark history of sugar
How curry conquered the world
Start-ups are often regarded as the lifeblood of innovation, introducing disruptive ideas that challenge the status quo and push the boundaries of what is possible.
But behind every successful start-up, there is a support system working tirelessly to fuel growth and unlock their potential.
Accelerators and investors, beyond mere financial backing, provide start-ups with a blend of mentorship, guidance, and resources.
They serve as a guiding compass, navigating founders through the treacherous waters of early-stage development.
And they themselves can be catalysts for innovation, steering start-ups towards sustainable growth and enabling them to tackle some of the industry’s most pressing challenges.
But how do accelerators and investors go beyond the numbers? What opportunities can they provide start-ups? And how do they identify those that possess the power to shape our future for the better?
**Guests:
Mark Durno, Co Founder of the global accelerator and investor, Rockstart**
Priya Bhullar, COO & Co Founder, Planboo
Philippe Birker, Co-Founder, Climate Farmers
John Smedegaard, CEO and Co-Founder, Cordulus
Spain not only stands as a prominent player in the global agricultural landscape, but has also emerged as a powerhouse in the field of agricultural technology.
As of 2022, the Spanish foodtech sector has seen a remarkable surge in investment, reaching an impressive €268 million.
This represents a substantial 9.38% growth within just a year, as revealed by the latest report from ICEX Spain Trade and Investment.
The sector is currently thriving, showcasing Spain's prowess in innovation.
From groundbreaking advancements such as 3D-printed meats, to cutting-edge nanotechnology applications, Spain is leading the way in providing inventive solutions to address some of the most pressing challenges within the agricultural industry.
So, in this episode, made in partnership with ICEX, we ask: What groundbreaking innovations is Spain bringing to the table?
How might these innovations influence the broader food industry on a global scale?
And how can Spanish ingenuity contribute to sustainability efforts, crucial in today's world?
Guests:
Sunil Mahtani, International Business Development Manager, DACSA
Maria Naranjo, Director of the Food and Drink Industry, ICEX
Álvaro Nadal, Head Counsellor, Spanish Economic and Commercial Office in London
In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes.
Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people.
And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry.
Today take a look back at some of the best conversations we have had about industry trends with leading figures in the food sector.
Getting under the surface to discover what motivates and inspires them, and looking at their work to see how it is shaping the future of food.
Featured episodes
Post-pandemic - how shifting relationships are influencing consumer trends
Is plant-based always better for you - and the planet?
Are we on the cusp of a mushroom renaissance?
What does the future look like for CBD?
In this episode of the Food Matters Live podcast, we are taking a look back at some of the highlights from previous episodes.
Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people.
And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry.
In this episode, we take a look back at some of the conversations we have had with leading figures in the world of sustainability.
Getting under the surface to discover what motivates and inspires them, and looking at their work to see how it has shaping the future of food.
Featured episodes
Following the green - sustainable investment trends for 2023
Could mycoforestry help feed the world and save the planet?
The £3.2bn food waste challenge facing the food industry
A measure of success? New initiative to standardise emissions reporting
Honey: Are we overlooking the bess' needs?
In this episode of the Food Matters Live podcast, we continue our series looking at careers in the food industry.
In the UK, thousands of people are receiving their GCSE results and will be thinking hard about their future careers.
Our guest in this episode is Sadhbh Moore, who has the fantastic job title of Eco Nutritionist.
Sadhbh’s interest in the environment goes right back to her childhood in Ireland and has seen her travel the world, cooking in some of the most challenging environments on the planet.
She has two Masters degrees, has worked for Greenpeace, the British Antarctic Survey, and has a passion for sustainable food systems.
She has also devoted much of her career to working on youth projects.
**Guest:
Sadhbh Moore, Eco Nutritionist**
We are well and truly into exam results season in many parts of the world and so we are having a bit of a focus on careers.
In this episode of the Food Matters Live podcast, we welcome the brilliant Abi Aspen Glencross to the podcast.
Abi is Co-Founder of FoodSquared, which makes plant-based shellfish.
Her previous role at Duchess Farms saw her spending her time searching the globe for the best varieties of grains, whilst she also co-founded The Sustainable Food Story, a platform to help tell stories of what sustainability could look like from different perspectives, including farmers, academics, activists and more.
She says her mission is to add a sense of hope to often bleak discussions on the ecological crisis and encourage collaborative efforts towards finding solutions.
Abi also has a background in cellular agriculture.
Listen to the full episode as we delve into Abi’s career, find out more about FoodSquared and The Sustainable Food Story, and explore her expertise in the worlds of agriculture and biotech.
**Guest:
Abi Aspen Glencross, Co-Founder, FoodSquared**
In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes.
Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people.
And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry.
This episode focusses on some of the conversations we have had with leading figures in the food sector.
We get under the surface to discover what motivates and inspires them, and looking at their work to see how it is shaping the future of food.
Featured episodes:
Pip & Nut Founder: 'Entrepreneurs need to be hungry to learn'
Paul Lindley - from Ella's Kitchen to tackling childhood obesity
The heartbreaking story that inspires WRAP CEO Harriet Lamb
Planet Organic CEO: 'Why we're more planet than organic'
Each year, food waste costs the industry £3.2 billion.
That’s according to WRAP, which found that 1.1 million tonnes of it comes from food services and hospitality.
But businesses are often unsure of how to tackle the issue, so the cycle of waste continues.
In 2019, WRAP launched Guardians of Grub, a campaign that aims to empower professionals from across the hospitality and food service sector to take action.
Through providing support and resources, the campaign aims to equip them with the proper skills needed to address their food waste problems once and for all.
So how is the campaign going? Is it assisting the sector in making the necessary changes? And how much of a dent will this make to the food industry’s waste problem?
**Guest:
Eleanor Morris, Special Advisor Hospitality and Food Service, WRAP**
In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes.
Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people.
And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry.
This episode focusses on some of the best conversations we have had about Nutrition.
Join us as we look back at some of the conversations we have had with leading figures in the food sector.
Getting under the surface to discover what motivates and inspires them, and looking at their work to see how it is shaping the future of food.
Featured episodes:
Nutrition and the menopause - can diet affect the symptoms?
Ket diet: Exploring the science and busting the myths
Is red wine good for you?
You are what you eat - the link between nutrition and stress
Cultivated meat is something many of us are yet to experience. But for US consumers, it will soon become a reality.
In June this year, the Department of Agriculture approved the sale of lab grown meat, allowing two Californian companies to offer “cultivated chicken” to US consumers.
This makes the US just the second country, after Singapore, to clear the sale of these products.
With the US being such a huge market, plenty of people will be watching to see what impact the decision has on the wider industry.
But cultivated meat is still controversial. We recently made an episode about the Italian government’s intention to ban the products.
So, just how much of an impact will this decision have on the future of cultivated meat?
**Guests:
Mathilde Alexandre, Corporate and Institutional Engagement Manager, ProVeg**
Ricardo San Martin, Director and Co-founder, the Alt:Meat Lab, University of California Berkeley
Stefano Lattanzi, CEO, Brunocell
In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes.
Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people.
And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry.
This episode focusses on some of the best conversations we have had about food innovation.
Join us as we look back at some of the conversations we have had with leading figures in the food sector.
Getting under the surface to discover what motivates and inspires them, and looking at their work to see how it is shaping the future of food.
Featured episodes
Functional drinks - more than just a question of taste
Is fermentation still the future of food?
Deep dive: How to overcome the difficulties in creating plant-based cheese and dairy
Are consumers ready for gene-edited crops?
The rhizosphere - the mysterious world crucial to the future of food
Waste is a huge concern for the food industry. According to a 2022 UN report, 17% of global food production is wasted.
And it will continue to be if the industry continues as it is.
Recognising this, the Ellen MacArthur Foundation is leading the new Big Food Redesign Challenge with the aim of bringing together producers, suppliers and retailers in embracing a circular food system.
The challenge, launched in partnership with the Sustainable Food Trust, has tasked participants with designing new food products that reflect this regenerative vision.
And with the system still far from being sustainable, the hope is that the Big Food Redesign Challenge will act as a catalyst for necessary change.
So, how will the challenge work to inspire this change? Who is taking part? And how do we keep the momentum be kept going once the challenge ends?
**Guest:
Rebecca Hesketh, Food Programme Manager, Ellen MacArthur Foundation**
Crohn's disease and colitis are the two main forms of inflammatory bowel disease (IBD) and they affect over 500,000 people in the UK.
Characterised by chronic inflammation of the gastrointestinal tract, IBD can cause a whole range of health complications and can have a profound impact on a person's life.
Although there is no cure, there are ways of managing the symptoms, including through diet.
Regulating what you eat and drink can help ease the impact IBD may have on someone's quality of life.
So, how does nutrition affect the development and management of IBD? What food might trigger flares? And how can diet control help with those in remission?
**Guests:
Dr Miranda Lomer, Senior Consultant Dietitian in Gastroenterology, Guy’s & St Thomas’ Hospital
Mairi Wilcock RD BSc (Hons), Dietitian, Stanner Nutrition Clinic**
Parkinson's disease is a disorder that causes unintended or uncontrollable movements, such as shaking, stiffness, and difficulty with balance and coordination.
It is caused by a loss of nerve cells in the brain, but what causes that loss is unclear.
Parkinson’s is fundamentally a condition that affects the brain but there is growing evidence that the gut may have a role to play.
The idea has ignited a wave of scientific exploration, delving deeper into the gut-brain axis and its potential implications for people with the disease.
The question is: if your gut plays a role in the development of Parkinson’s, could what you eat and drink play a role too?
**Guest:
Professor K Ray Chaudhuri, Consultant Neurologist**
In March 2023, Italy's minister of agriculture, Francesco Lollobrigida, announced that the country will be the first to ban lab-grown foods, including the production and commercialisation of cultivated meat.
The draft bill has been put forward in the name of farmers, to protect them from the perceived threats that what they call “synthetic” foods pose to traditional cuisine.
Those behind the bill also say it will protect human health and the national agri-food industry.
The head of the Italian dairy industry group Assolatte praised the government’s efforts in blocking so-called "unnatural" products that he claims are promoted "under the pretext of protecting the environment".
But some feel the proposal completely misses the mark, such as Alice Ravenscroft the European Policy Head for the Good Food Institute. She notes that 54% of Italians want to give cultivated meat a try.
She also claims that “the passing of such a law would shut down the economic potential of this nascent field in Italy, holding back scientific progress and climate mitigation efforts”.
So, are lab grown meats a real threat to traditional Italian cuisine? How could Italy’s banning of them affect the food industry? And is the ban ever likely to actually come to fruition?
**Guests:
Sharon Cittone, Founder and CEO, Edible Planet Adventures
Robert Jones, Chair, Cellular Agriculture Europe & VP Public Affairs, Mosa Meat**
Food inflation is a huge concern across the world.
Over the course of 2022, food prices were on average 14.3% higher than the year before.
In the UK, things are looking a little worse than average.
The Office for National Statistics found that in the 12 months leading up to March 2023, food prices rose 19.2%.
The thing is, the World Bank is reporting that, globally, wholesale prices are starting to fall.
In this episode of the Food Matters Live podcast, we explore the implications of high food prices on consumers, businesses, and the broader food industry.
We discuss when we might see a drop in the cost of food, and ask: "Why are food prices still so high?"
**Guests:
Liliana Danila, Lead Economist, the Food and Drink Federation
Rachelle Earwaker, Senior Economist, Joseph Rowntree Foundation**
Nutritional studies are vital to the world of sports.
The right nutrients can optimise an athlete’s performance, reduce their risk of injury and help them get the most out of training.
But traditionally, research on nutrition for female athletes has been lacking.
Despite their incredible achievements and contributions to sports, a review from the University of Chester suggests just 6% of sports science research has focused specifically on female athletes.
That figure is even more shocking when you consider just how popular women’s sport is.
49% of athletes at the last Olympic Games in Tokyo were female, while 50 million people around the world tuned in to watch the England women’s football team win the Euros in 2022.
All of this makes it even more important to grow the body of research so that the increasing number of women in sport are not under-served by it.
So, what exactly is the role of nutrition in women’s sports? How does it differ to men’s sport. And how can we encourage more studies in this area?
Guests:
Mhairi Keil, Senior Performance Nutritionist, The UK Sports Institute
Renee McGregor, Sports Dietitian, Author and Co-founder of TRAINBRAVE
The measuring and reporting of carbon emissions by companies in the food industry is not uncommon.
It helps businesses understand where their environmental impacts lie, where they need to reduce emissions most, and helps track their progress towards sustainability.
The problem is, they do not all measure their carbon footprint in the same way.
That leads to inconsistencies and can make it difficult to compare one company’s emissions with another.
But, we have news of progress - among some of the UK’s biggest supermarkets at least.
WWF and the charity WRAP have joined forces to create the Retailer Net Zero Collaboration Action Programme, which aims to remove the barriers posed by a lack of standardised reporting methods.
And eight supermarkets have signed up. Listen to the full episode to find out more.
**Guest:
Kate Norgrove, Executive Director Advocacy and Campaigns, WWF-UK**
“I’m putting on weight because my metabolism is slowing down.”
It is something many of us hear, or maybe even say ourselves, fairly regularly.
Or the contrary: “So-and-so can eat what they like because they have a fast metabolism.”
The truth is, for many, we might have a vague idea of what our metabolism is, but do we really understand it?
Beyond these casual remarks, do we truly grasp the intricacies of what our metabolism is and does?
Do we genuinely comprehend the profound impact our lifestyles can have on this vital bodily process?
In this episode of the Food Matters Live podcast, we embark on a journey to unravel the mysteries of metabolism, delving deep into its inner workings.
We explore the mechanisms that define metabolism, shed light on how the foods we consume can influence its functioning, and uncover the key steps we can all take to promote and maintain a well-functioning metabolism.
**Guests:
Professor Alexandra Johnstone, Nutrition Scientist, The Rowett Institute of Nutrition and Health, University of Aberdeen
Dylan Thompson, Professor of Human Physiology, the Department for Health, the University of Bath**
The link between nutrition and our skin is complex.
Various claims have been made and new products are constantly being developed.
Yet a review in the Journal of Cosmetic Dermatology found that the data on the link is not well supported and that this often leaves medical professionals and patients confused and uncertain.
Recognising that diet and skin could be better understood, Dr Thivi Maruthappu pioneered the field of Nutritional Dermatology.
As the UK’s first dual-qualified dermatologist and nutritionist, she views the skin as being connected to our internal health, in which diet plays a huge role.
So exactly how are skin and nutrition related? How does nutritional dermatology differ from conventional medicine? And how could this help improve the treatment of skin conditions?
**Guest:
Dr Thivi Maruthappu, Consultant Dermatologist, Nutritionist and Researcher**
Six new Diet and Health Innovation Hubs are starting work in the UK to overcome the challenges of producing and getting us all to consume healthier, more nutritious food.
They form part of a group called the Diet and Health Open Innovation Club.
£15m worth of funding has been made available by three public bodies and a Government department.
It is a big project, with big challenges to overcome.
Various reports suggest poor nutrition costs our health services around £20bn per year.
A key part of the project is encouraging collaboration between researchers and industry.
So, in this episode of the Food Matters Live podcast, we find out more about the types of research being undertaken, what it could mean for the food industry, and how the research might translate into improvements in nutrition.
Guests:
Philip Calder, Professor of Nutritional Immunology, Medicine at the University of Southampton
Gemma Walton, Associate Professor, University of Reading
Professor Martin Warren – Chief Scientific Officer and Group Leader at the Quadram Institute
Pushing for better diversity and inclusion is important in every industry.
A 2018 report from the charity Stonewall found that, due to their sexuality, 18% of the UK’s LGBTQ+ workers had been negatively targeted by colleagues.
And the agricultural industry is no different. In fact, it can come with a whole lot of its own specific challenges.
Farming can be a lonely, high-pressure business. The UK Office for National Statistics says suicide rates in farmers are among the highest in any occupational group.
Every year, 50 gay farmers take their own lives, with the fear of coming out as one of the main reasons.
This simply cannot continue.
And there are great potential benefits to making our agricultural sector more diverse.
So, through the lens of LGBTQ+ farmers, in this episode of the Food Matters Live podcast, we explore diversity in agriculture.
Relevant resources:
The Samaritans
The Gay Farmer Helpline
Agrespect - the rural LGBTQ+ network
**Guest:
Amie Burke, Inclusivity Programme Manager, IGD**
Deforestation, soil health and biodiversity are all major concerns in the agricultural industry.
A recent United Nations report claims an estimated 80% of global deforestation is down to agricultural practices, as well as being the leading cause of habitat destruction.
But does farming always have to lead to deforestation? Can crops and trees not only co-exist, but possibly thrive together?
The emerging field of mycoforestry is a means of managing forest communities through the introduction of fungi.
In this episode of the Food Matters Live podcast, we look at a new study which suggests edible fungi could be used, with potentially huge consequences for the future of sustainable agriculture.
So what did the study find? What could it mean for deforestation? And how can all of this benefit the food industry?
**Guest:
Professor Paul Thomas, Honorary Professor, Department of Biological and Environmental Sciences, University of Stirling**
Why have, for many years, eating disorders disproportionately affected girls?
In a previous episode of the Food Matters Live podcast, we focused on how eating disorders affect boys and men.
For boys and men, it is a relatively new topic of discussion, even if the issue has been around for some time.
But girls and young women eating disorders have been spoken about in public discourse for much longer.
The problem is, the number of people affected is still rising.
According to the NHS, more young people than ever are receiving treatment for eating disorders.
In the last year, there has been a 35% increase in hospital admissions, with girls aged 17-to-19 having higher rates than any other demographic.
They are difficult figures to ignore and raise the question: Why do eating disorders affect more girls than boys?
What role do the media, the food industry, and social pressure have to play?
And, as the London Centre for Eating Disorders suggests, has the Covid pandemic had an impact on cases?
**Guests:
Fiona Hamlin, Registered Dietitian
Cliona Brennan, The London Centre for Eating Disorders and Body Image**
In this episode of the Food Matters Live podcast, we are looking to the future.
Specifically, at the food innovators who may well be shaping the industry for years to come.
EcoTrophelia UK is a national competition where students design eco-innovative food products.
The winners go on to compete in a European final and, as well as receiving a cash prize, some of the entrants could see their products end up on supermarket shelves.
The competition is organised jointly by the Institute of Food Science and Technology, and Campden BRI.
The competition is open to teams of students registered at a university or other establishment of scientific or technical higher education.
We went along to the UK final, which was held at Sainsbury’s HQ in central London in June.
From all at Food Matters Live, a huge congratulations to each of the finalists.
Visit the EcoTrophelia website to find out how you can enter a team into next's year competition.
Last November, the eyes of the world were on Sharm el-Sheik as Egypt hosted COP27, the UN Climate Change Conference.
The host country was rallying other nations to gear up their climate action, hoping to persuade politicians around the globe to take us in a direction which avoids climate catastrophe.
COP26 in Glasgow in 2021 was criticised in some quarters for failing to put food systems at the heart of the conversation.
So, were things any different at COP27?
Major global companies attended, including Tetra Pak, which hosted panels on technological innovation, net zero and sustainable protein.
In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we review the progress made at COP27 and ask: Has there been meaningful discussion, which will result in meaningful change?
We also look back at COP15, which focused on biodiversity.
At that conference, nearly 200 countries signed an historic agreement to halt biodiversity loss by 2030.
Finally, we look ahead to what might be achieved at COP28, the next UN Climate Change Conference, which is being held in Dubai from November 30th 2023.
**Guest:
Gilles Tisserand, VP Climate and Biodiversity, Tetra Pak**
Pippa Murray is a visionary entrepreneur, a trailblazer in the world of nut butter, and the founder of the acclaimed brand Pip & Nut.
Founded in 2013, it saw incredible success from the very beginning.
Just a couple years in, her products were winning awards and were launched in Sainsbury's and Selfridges.
It has been B Corp Certified since 2019 and is now the fastest growing nut butter brand in the UK and Ireland.
Pippa has also been listed in the Evening Standard’s "London’s Most Influential People" and as ‘Start-Up Entrepreneur of the Year’ at the Natwest Great British Entrepreneur Awards.
In this episode of the Food Matters Live podcast, we look into how Pippa’s nut butter went from hobby to business venture, how she successfully grew the brand, and what she has planned for the future of Pip & Nut.
**Guest:
Pip Murray, Founder, Pip & Nut**
The picnic is a pastime loved by many. They bring people together, connect us with nature and make mealtime a little more exciting.
But the evolution of the picnic is a fascinating one and there is a rich history behind this outdoor feast.
From 18th century banquets to modern-day gatherings in the park, the picnic has evolved over time, reflecting changes in social norms and everyday life.
Finger foods and picnic blankets were not always typical and – hold the front page! They were not even originally held outside!
So where did it all begin? And how did we arrive at the picnic as the summertime staple we know and love today?
**Guest:
Dr Alexander Lee, Fellow, Centre for the Study of the Renaissance, Warwick University**
Climate change is the great challenge of our time – a problem so big, that tackling it requires co-operation on a scale we have never seen before.
Our reliance on fossil fuels means that most aspects of our lives as individuals, and the economies we rely on, contribute to rising temperatures.
And the food and drink industry is central to that.
There is no getting away from the fact that the global food and drink industry is one of the largest contributors to greenhouse gas emissions; estimated to make up 20 to 30 percent of the total.
That means the industry has to play its part when it comes to striving achieve the United Nations’ Sustainable Development Goal of net zero greenhouse gas emissions by 2050.
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Net zero means cutting emissions to as close to zero as possible, with any remaining emissions re-absorbed.
By doing so, the United Nations says, we may be able to limit global temperature rises to 1.5 degrees Celsius above pre-industrial levels, and therefore limit the worst impacts of climate change.
But that is easier said than done. Scientists are already predicting that we will exceed that temperature within five years, albeit temporarily.
Targets have been set and good work is being done, but there is plenty more still to do.
So, in this episode of the Food Matters Live podcast, we ask: How is the food industry doing when it comes to its net zero targets?
How do we speed up the pace of change?
And what challenges lie ahead?
**Guests:
Andy Wright, Director of Responsible Business, Samworth Brothers
Emma Piercy, Head of Climate Change and Energy Policy, Food and Drink Federation**
As more of us look to improve our health and wellbeing, antioxidants have piqued the interest of some in the food and drinks industry.
There is plenty of evidence that antioxidants are vital in protecting our cells from harm, but how does that link to our diets?
How does what we eat correlate with the number and type of antioxidants in our bodies?
And what about supplements? What role can they play, if any, in this area?
**Guest:
Dr Christine Bösch, Associate Professor in Nutrition, University of Leeds**
In this episode we explore the links between alcohol and religion.
The consumption of alcohol is central to some of the world’s most popular religions, and for centuries it has been an important part of religious and spiritual rituals.
The question is – why?
This relationship between religion and alcohol has a long and fascinating history, and has been explored in great depth by the author, broadcaster and journalist Tom Morton in his recent book ‘Holy Waters: Searching for the sacred in a glass’.
Recently the recipient of a Fortnum and Mason Food and Drink Award, the book explores the spiritual tales of drinks like mead, saké and rum, unpacks their religious significance, and highlights the links between brewing, winemaking, and worship.
So how does the connection between religion and alcohol manifest across the world?
How has this evolved over time?
And what impact has religion had on the alcoholic drinks we make, sell and consume today?
**Guest:
Tom Morton, Writer, broadcaster, musician**
Over the last few years, the world of eSports has exploded in popularity.
By 2024, its global audience on platforms like YouTube and Twitch is expected to reach nearly 600 million people.
That is a huge increase on the roughly 400 million recorded in 2019.
Yet despite the growing recognition of gaming as a serious sport, there remains a significant gap in the research around the role of nutrition.
For conventional sports, research often focuses on nutrition as a way to enhance physical ability – what can make you run faster, jump higher and maintain stamina?
But considering that eSport athletes spend the majority of their careers sitting down, you would expect their nutritional needs to differ.
From an economic perspective, it has been widely reported that the computer games industry is now worth more than the music and movie industries combined.
That has been followed by the food and drink industry showing an increased interest in functional beverages aimed at gamers.
The question is: Is that boom in functional beverages fuelled by demand for those products, or is it clever marketing from players in the food industry, linking themselves to gaming in order to boost sales?
So, what is the role of nutrition in this field? How can it be used to optimise a gamer’s performance? And where is the research heading?
In this episode of the Food Matters Live podcast, we seek to answer those questions and more.
Guests:
**Klaudia Buczek, Founder, Made By Diet
Nicholas Morgan, Managing Director, Sports Integrated**
What is it that drives Harriet Lamb, the woman behind the Fairtrade movement and current CEO of WRAP?
It is the first question we ask in this episode of the Food Matters Live podcast, and the answer is a chastening one.
"I was researching why bananas are so cheap in our shops and I went to Costa Rica," she says. "I was met by Carlos, who drives me for miles through plantations of bananas, beautifully green, absolutely silent because so many pesticides have been used that there is none of the normal animal life.
"Carlos was one of the tens of thousands of Latin American men who was made sterile as a result of spraying those chemicals. But he took me to meet a woman, Maria, who suffered a worse fate.
"She gave birth to a baby whose head was swollen like a huge balloon, with no eyelids, with no lips. She said the worst thing was that her baby was in constant pain.
"Even when she scooped him up to comfort him, which is of course your instinct as a mum, it only made the crying worse. And there was nothing she could do but cry with him.
"Carlos and I left Maria and got back in the car and drove back through those silent banana plantations and I knew then, as I know now, that there has to be a better way to grow food and trade our food, than one that puts people and planet last like that."
In the years that followed, Harriet built the Fairtrade movement.
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The certification system laid out production standards for global trade, protecting countless workers and farmers from exploitation, unlivable incomes, and unacceptable working conditions.
She is an experienced CEO, having also led the peace-building organisation, International Alert, and the sustainability focused charity Ashden.
She has received an embarrassment of well-deserved recognition for her work, including being awarded a CBE and becoming the first woman Honorary Fellow of Trinity Hall, Cambridge.
Harriet has recently taken on the role of CEO at WRAP, an NGO working globally to tackle the climate crisis and ensure a sustainable future.
In this episode of the podcast, we explore her extraordinary career, look at some of the work she is doing with WRAP, and talk about the future of sustainability.
Britain is a nation of cheese lovers. In 2022 a Mintel report showed a third of us ate it two-to-three times a week.
And British cheese is booming. The British Cheese Board says we now produce more than 700 varieties.
But it was not always thus…
In fact the history of British cheese is a turbulent one, with peaks and troughs throughout the ages.
Things got so bad in the post-War period that the social historian Dorothy Hartley wrote: “Our cheeses are lost to England”.
In this episode of the Food Matters Live podcast, we explore that past but also look to the future.
How rosy do things look for British cheese going forward? And what impact will dairy-free alternatives have on the market?
Guest:
Ned Palmer, Author
When it comes to sustainability, academic research is at the heart of moving ideas forward, creating innovation and generating effective policy.
Seeking to maximise the positive impact of the research in this area, in 2022 the University of Surrey launched the Institute for Sustainability.
Exploring topics such as green living, net-zero energy and environmental prosperity, the institute promotes an interdisciplinary approach and focuses on contributing to a future where people’s lives are both sustainable and fulfilling.
The rallying cry from our guest today is: “For too long, we have perceived sustainability negatively, as a sacrifice. But it actually means achieving a better life”.
So, how does that work? And how will Surrey’s Institute for Sustainability help us get there?
Guest:
Professor Lorenzo Fioramonti, Founding Director, Institute for Sustainability
Eating disorders are a growing problem in the Western world and failure to treat them properly can lead to devastating outcomes.
In England, the National Health Service says hospital admissions have risen by more than 80 per cent in the last five years.
The increase is particularly stark among boys and young men, with a 128 per cent rise in that time.
Various studies show that males account for anywhere between one-in-four and one-in-three people with an eating disorder.
And with misdiagnosis reportedly more common in men, the risks to their health may be greater.
So what is behind these statistics? How can we stop the numbers rising? And what role, if any, do the food and supplements industries have to play?
Guests:
Tom Quinn, Director of External Affairs, BEAT
Deanne Jade, Founder, the National Centre for Eating Disorders
Dr Dominique Thompson, GP and Director of Buzz ConsultingBEAT's national Helpline
It is probably a universal concern for parents: Is my child eating the right food to support their physical and mental development?
But in between dealing with everyday life and cooking foods your child actually likes, meeting their nutritional needs can be a challenge.
And other factors like the cost of living crisis only add to the stress.
A recent study in the UK suggests a fifth of parents have struggled to provide food for their families, and around a quarter say their child’s mental health has declined as a result.
So what impact can poor nutrition have on a child’s development?
How do their nutritional needs change throughout childhood?
And how can we encourage picky eaters to enjoy healthy foods?
Guest:
Hannah Love, Nutritionist and Paediatric Nurse
Vegetarianism, in Western cultures at least, is on the rise.
More people are choosing not to eat meat, although globally it is a much more opaque picture.
There is no doubt that in the West, adopting a vegetarian diet has been one of the top trends for the food industry to consider in recent years.
But the history of vegetarianism is anything but recent.
It goes all the way back to new ideas in ancient Greece, through persecution during the early Christian period, two world wars, right up to the present day.
So buckle up for a story with more twists than a spiralised courgette as we delve into the history of vegetarianism.
Guest:
Richard McIlwain, Chief Executive, The Vegetarian Society of the UK
Paul Lindley OBE is a renowned entrepreneur, best-selling author, and philanthropist whose career has been one of innovation and social responsibility.
In 2006, he founded the organic children’s food brand Ella's Kitchen which has seen phenomenal success.
In the UK, it is the largest baby food business, amongst the 10 fastest growing private companies, and was one of the first certified B Corporations.
Paul's work has been recognised globally, receiving numerous awards for his contributions to entrepreneurship and the food industry – including an OBE in 2019.
As well as founding Ella’s Kitchen, his other work includes being Chair of the London Child Obesity Taskforce.
We could probably survive in a world without bees, but it would be a poorer one.
It is nothing new to say that bees play a crucial role in supporting ecosystems.
In a world without bees, not only would we have to get by without their delicious honey, many of the food stuffs we currently enjoy would likely disappear.
Food insecurity would rise, and we would be financially worse off – bees contribute a significant chunk of money to the global food industry.
We also know they are in danger. The International Union for Conservation of Nature says nearly 10% of wild bee species in Europe may be at risk of extinction.
So, is sustainable beekeeping the answer? What does sustainability mean in this context? And is keeping bees, itself, inherently harmful?
Listen to the end for our guests' favourite bee facts!
Guests:
Paul Horton, Director, Bee Farmers Association
Nicola Bradbear, Director, Bees for Development
Anne Rowberry, President, British Beekeepers Association
Knowing where food comes from may not seem essential to some.
Why know how to grow a courgette when you can simply buy one at the supermarket?
But is that attitude sustainable in a world with rising costs, rising temperatures, and rising global insecurity?
A recent study suggests our knowledge about food in the UK – how it is made and where it comes from – is limited.
25% of children surveyed said they thought strawberries grow underground.
You may be tempted to blame the parents – 20% of them could not recognise a courgette.
These figures are not designed to attack anyone, but they highlight the point, there is a knowledge gap.
So, in this episode of the Food Matters Live podcast, made in partnership with the charity School Food Matters, we ask: How do we, as adults, help kids learn more about food?
Guests:
Stephanie Slater, Founder & Chief Executive, School Food Matters
Chantelle Nicholson, Chef & Owner of Apricity Restaurant
Linde Stael, Sustainability and Foundation Manager, Belazu Foundation
Plant-based dairy is, perhaps, the longest-running success story of the plant-based movement.
In parts of the world, people have been drinking milk alternatives for centuries, whilst margarine has widely been made without the use of animal products since the end of the Second World War.
But there is no doubt that the dairy-free trend has really picked up in recent years.
There is now a lot more choice when it comes to plant-based dairy, such as plant-based yoghurts, desserts, dips and spreads, creams, and plant-based cheeses like slices or shreds.
And for producers, particularly in creating plant-based cheesewith the right taste and texture, the results can be disappointing. In short, it is a challenge to get right.
So, in this episode of the Food Matters Live podcast, made in partnership with Royal Avebe, we are turning once again to potatoes to see how versatile versatile ingredients from this vegetable might be able to help.
It is a source for starch and protein ingredients, as well as being a staple, and products derived from it can be used across the plant-based dairy sector.
The question is: How does potato overcome the challenges in creating the perfect plant-based dairy and plant-based cheese?
Royal Avebe
Royal Avebe is a market-oriented cooperative of starch potato growers with a great heritage.
They take responsibility for the whole process, from crop to shop and have been doing so since 1919. They are on top of trends, and their international experts help food producers worldwide with the right application of their potato-based ingredients.
From plant-based burgers with the perfect texture and taste, to Asian noodles with the perfect bite, to plant-based desserts that requires no cow, they strive to eliminate allergies, e-numbers and unnatural additives.
Guests:
Meleknur Tüzün, Global Segment Manager, Royal Avebe
Akkelien Vermüe, Strategic Marketing Manager, Royal Avebe
Across the world, hunger is a daily reality for far too many people.
Around 2.4 billion people lack access to sufficient nutrition, which is almost a third of the global population.
It is often passed through generations, making the vicious cycle of hunger hard to tackle.
And factors like poverty, conflict and climate change only exacerbate the problem.
Each year, World Hunger Day acts to call attention to these issues.
Founded by The Hunger Project, the day not only highlights the realities of hunger but encourages us to participate in finding solutions.
And it is in long-term, sustainable solutions that the organisation has its focus, favouring bottom-up strategies that work to help those most impacted.
So, to mark world hunger day, we are eager to explore these strategies, look at the work being done and understand how a difference can be made.
World Hunger Day 2023 - How you can get involved
Sundays are for getting together with your family and friends. For sharing a meal together, and sharing stories.
World Hunger Day falls on Sunday May 28th this year. You can get involved by hosting a Sustainable Supper with loved ones and raise funds to end hunger, for good.
Not sure what to cook? Get some inspiration from the people behind World Hunger Day.
They have enlisted help from chefs from around the world to inspire you with your menu. Cook from one of their sustainable menus and help celebrate food, and the people who make it.
Guest:
Rebecca Burgess, Country Director, The Hunger Project
Denmark is a key player in the global food system, from meat and dairy exports to beer production, the label “Made in Denmark” means a lot.
And now, the country is turning much of its attention to plant-based in a major way.
Over the last couple of years, the Danish government has set aside well over £1bn to support the production of plant-based food and a ‘green transformation’ of the agriculture sector.
With plans to halve the country’s greenhouse gas emissions from agriculture by 2030, the investment will provide support to businesses, new product development, education and research as they all make their moves towards plant-based.
It is the largest ever investment in plant-based food throughout the European Union.
So, politically, how have they got to this stage? What is the money likely to be spent on? And what is on the horizon for plant-based food in Denmark?
Guest:
Rune-Christoffer Dragsdahl, Secretary-General, the Vegetarian Society of Denmark
In March this year, the UK Government passed a new law allowing gene-edited food to be developed commercially in England.
It is a controversial subject and one which has its supporters and its detractors.
Those in favour say it will improve food security, making it easier to develop hardier crops that will help us meet one of the challenges of climate change.
Critics fear as-yet, unknown, unintended consequences for the food system and the environment.
So, what does the new law actually allow for? What safeguards are in place? And what does all of this mean for the food industry?
In this episode of the Food Matters Live podcast, Stefan Gates interviews a key figure in the introduction of the Precision Breeding Act.
Guest:
Professor Gideon Henderson, Chief Scientific Adviser, Defra
The coronation of King Charles the Third is upon us.
But away from the street parties and the pomp at Westminster Abbey and Buckingham Palace, we are going to focus on the new King’s impact on agriculture.
As Prince of Wales, Charles was a long-time advocate for sustainable agriculture – sometimes getting in trouble for expressing his views.
Once described as a one-man NGO, he was arguably ahead of his time as a high-profile figure talking about things like climate change, pollution, and organic produce.
But why was he so focused on the environment? Just how influential has he been? And how will things change now that he is king?
Guests:
Dr Tony Juniper CBE, Environmentalist
Bob Ward, Grantham Research Institute on Climate Change and the Environment
In this episode of the Food Matters Live podcast, we investigate the potential link between mental health and ultra-processed foods.
The term ‘processed food’ encompasses more than you might think. From grinding wheat to cooking an egg, processed just means altering a food in some way during preparation.
Ultra-processed foods are a bit different, usually altered beyond recognition and with plenty of additives thrown into the mix – there is not a part of a chicken called a nugget, for example.
Around the world, processed foods account for a large portion of what we eat.
According to one study, they now make up for roughly 55% of total food intake in the UK.
We have spoken on the podcast before about physical health and ultra-processed foods, but what about mental health?
Is there a link? What does the science say? And if there is a problem, how do we go about fixing it?
Guest:
Kimberley Wilson, Chartered Psychologist and Author
African Swine Fever is an incurable disease that is currently spreading between pig populations in Africa, Asia and Europe.
It affects domestic pigs and wild boar, and has a mortality rate between 95% and 100%.
There is no risk to human health, but the World Organisation for Animal Health says the disease is the biggest threat to commercial pig production the industry has ever seen.
In the UK, there have been no reported cases, and the Government says there is a medium risk of it arriving here.
So how are pig farmers and the wider pork industry preparing?
What preventative measures can be taken?
And how well will those industries cope should the disease be detected in the UK?
Guests:
Stewart Houston CBE, Chair, Red Tractor Pigs
Rebecca Veale, Chief Policy Adviser, the National Pig Association
Nick Allen, Chief Executive, the British Meat Processing Association
There are probably few spices that have been written about as much as turmeric.
It is a fantastic thing to behold, the colour alone, a rich yellow or deep orange, makes it stand out from the crowd.
Half of the world's turmeric is consumed in India where it is often referred to as "the golden goddess".
It has been used in cooking for centuries and, in the UK at least, has long been regarded as merely a versatile, fragrant and colourful spice for many dishes.
More recently, claims have been made about its health benefits.
Perhaps it is just the UK catching up with the rest of the world; medicinal claims around turmeric go back hundreds of years.
But why has turmeric captivated us for so long? Is there any truth in the medicinal claims? And what is next for the famous yellowy-orange powder?
Guests:
Dr Vivien Rolfe, Head of Herbal Research, Pukka Herbs
Dr Kristopher Paultre, University of Miami
With Allergen Awareness Week in full swing, the Food Matters Live podcast, in partnership with Dutch Spices, is focussing on allergen-free food.
Food allergies and intolerances affect millions of people worldwide. In Europe alone, more than 17 million people suffer with them.
They may find themselves avoiding eating out, missing meals with family and friends, and endlessly checking food labels.
And when it comes to something as serious as food allergies, trust is a big issue.
We have had high-profile cases in recent years which have shown the devastating effects of what can happen when things go wrong.
With food allergies seemingly on the rise, the need for innovation is becoming ever more important.
So, how is the food industry responding to these safety concerns?
Guests:
Piet Buis, Business Unit Manager Export, Dutch Spices
Peter Curry, Managing Director, Gastrome Professional Ingredients
John Smith, General Manager, Finnegan’s Farm
There is a bewildering world beneath our feet that is both teeming with life and crucial the global food system.
It is a narrow, constantly moving, ever evolving, region within the soil known as the rhizosphere and it is vital to the health of crops and the land itself.
A healthy rhizosphere is filled with a diverse range of microorganisms, which means taking care of it is anything but simple.
In fact, there is lots we do not know about this complex region, or about the way those microorganisms interact with the soil and crops.
In this episode of the Food Matters Live podcast, made in partnership with Anglo American, we delve into what we do know about the rhizosphere and gain an understanding of what else science is trying to lean about it.
The prospect of acquiring new knowledge makes this a fascinating topic, and we know that gaining a greater understanding of the rhizosphere is crucial to the future of farming.
There are few people in the world who know more about this topic than our guest.
Guest:
Kathryn Bartlett, Soil Scientist, Anglo American Crop Nutrients
Microplastics; tiny pieces of plastic usually less than 5mm in length, are a growing concern in the food industry.
They come from a variety of sources, and the more research that is done, the more it seems they are making their way into every corner of the globe.
Microplastics have been found in our oceans, our farmland, and our woodlands.
They are not only polluting the environment, they are also finding their way into our food.
One study estimates that the average person consumes roughly five grams of plastic per week, that is about the weight of a credit card.
So, in this episode of the Food Matters Live podcast, we ask: How worried should we be, for the planet’s health and our own?
And how on earth do we go about eradicating something so tiny, yet so omnipresent?
Guests
Jeanette Rotchell, Professor of Aquatic Toxicology, University of Hull
James Lofty, PhD Research Student, Cardiff University School of Engineering
How much does front-of-pack information affect the food choices we make?
When we shop, many of us have our health in mind, but it can be a challenge to work out which products are genuinely good for us.
Nutritional labelling is supposed to help us along the way, but how effective is it?
Since the introduction of the traffic light system in the UK, obesity numbers have actually risen.
Health claims are made, but do not often give us the full picture, so how do we make food labelling more transparent?
And underlying all of this is the big question: Does any of the information on food packaging actually make a difference to our diets and our health?
Guests:
Zoe Davies, Nutritionist, Consensus Action on Salt, Sugar and Health
Jo Tucker, Senior Lecturer, University of West London
As more and more of us turn to a plant-based diet, the challenges the sector faces continue to come into sharper focus.
One of the biggest, is recreating the appearance, texture, flavour and mouthfeel of meat products.
On the Food Matters Live podcast, we have often talked to companies investing heavily in Research and Development to try to address these complex challenges.
In this episode, made in partnership with Royal Avebe, we are asking if the answers could be found in a surprising place - inside starch potatoes?
The potato is a vegetable which feeds a billion people a day, but it is also becoming renowned as a source of protein, fibre and starch ingredients.
It is also being used as an ingredient for processes like gelation and emulsification.
So, as the latest data shows that 25% of the UK population alone might be vegan or vegetarian by 2025, could the potato be about to increase its already significant influence on the global food industry?
Guests:
Jaap Harkema, Segment Manager, Royal Avebe
Akkelien Vermüe, Strategic Marketing Manager, Royal Avebe
Attention Deficit Hyperactivity Disorder, or ADHD, is a condition that affects people’s behaviour.
It is estimated that globally, around 5% of children and 3% of adults have it.
There is no cure for ADHD, although there are some medications to help manage the condition.
There is also growing evidence that nutrition may have a role to play.
The question is: How much can what we eat and drink affect a condition like ADHD?
Is it a crucial part of managing the condition, a total red herring, or one important cog in a very complex wheel?
Guests:
Dr Duane Mellor, Nutrition and Evidence Based Medicine Lead, Aston Medical School
Alex Richardson, Founder, Food and Behaviour Research
Obesity is one of the most visible public health problems right across the world.
The World Health Organization started sounding alarm bells in the 1990s.
But despite various interventions by governments, so-called “globesity” has continued its inexorable progress.
It is clear that our changing diet plays a role, and many experts have singled out highly processed and refined foods as a major problem, particularly in the West.
But in this episode of the Food Matters Live podcast, we ask: What is it about these particular types of food that contribute to obesity?
And given the complexity of the issue, would eliminating them from our diets actually make much of a difference?
Guests:
Professor David Raubenheimer, Leonard Ullmann Chair in Nutritional Ecology, Charles Perkins Centre, University of Sydney
Dr Amanda Grech, Research Fellow, Charles Perkins Centre, University of Sydney
Over the past few years sustainability has really come to the fore – becoming an essential aspect of any forward-looking food business.
On the Food Matters Live podcast, the topic comes up again and again.
Given the scale of the global challenges around climate change and a growing population, it seems inevitable we will be talking about it for some time to come.
The tricky thing is lots of claims are made about sustainability, so for investors looking to back businesses, the question is: How do you separate greenwashing from genuine progressive thinking?
Join the conversation – take part in Sustainable Food Week
And where should climate-conscious people, who want to see real change in the food system, be looking to invest?
In this episode, we investigate sustainable investment trends and ask how investments can help build a sustainable food system.
Guests:
Rogier Pieterse, Managing Director, Pymwymic
Patrick Thomas, Investment Director, Head of ESG Portfolio Management, Canaccord
Christian Guba, Investor, Atlantic Food Labs
Dr Rupy Aujla is an NHS GP who is making waves, linking food and medicine.
His story is a remarkable and deeply personal one, which has led him on a journey he never imagined he would embark on.
Claims about the medicinal properties of certain foods have been spoken about for years.
The use of food as medicine dates back centuries – the Ancient Egyptians, for instance, consumed onions to aid digestion and goose fat was used to ease pain.
But how far can we go with the idea of using food to help with medical conditions?
It is clear there are dangers in getting the messaging wrong around this, medicine has saved countless lives.
So in this episode of the Food Matters Live podcast, we speak to Dr Rupy and ask: What does the science say?
Guest:
Dr Rupy Aujla, NHS GP, best-selling author, Founder ‘The Doctor’s Kitchen’
Millions of Jewish families around the world are celebrating Passover with storytelling, wine, and food.
If you do not know, Passover is a religious festival that commemorates the liberation of the Israelites from slavery in ancient Egypt.
The celebrations are filled with deep meaning and powerful symbolism.
The Seder Meal takes centre stage. It has many elements, with each item having its own symbolic meaning.
And like the story behind Passover, these foods have been passed down for generations and hold significance for lots of people.
So, in this episode of the Food Matters Live podcast, we explore this delicious tradition, unpack the symbolism within, and look at how people are celebrating in the modern world.
Guests:
Nora Rubel, Chair of the Department of Religion and Classics, University of Rochester
Helene Sinnreich, Director of the Fern and Manfred Steinfeld Program in Judaic Studies, University of Tennessee
Arthritis is a debilitating condition which affects millions of people around the world.
In the UK alone, there are up to 10 million people living with it and it affects people of all ages.
So, what role can what we eat play in preventing and managing the condition?
Spoiler alert - there is no one-size-fits-all miracle diet.
But while we can be sure there is no miracle diet for arthritis, there are many foods which appear beneficial in fighting inflammation and joint pain.
So a greater understanding of the role of diet and nutrition is really important.
In this edition of the Food Matters Live podcast, we discuss which foods might be useful and which to avoid.
And we ask whether supplements can play a role, and whether current research into areas like the gut microbiome might bring new solutions.
Guest:
Martin Lau, Services Development Manager and Dietitian, Arthritis Action
Throughout history, where there have been human beings, there has been fermentation.
Human beings have a long-standing fascination with fermented foods, the question is: why?
Fermented products are enjoying a huge boom at the moment, Kimchi, Kefir and Kombucha are all on the up.
But that is just the tip of the iceberg. The truly interesting fact is something like a third of all food consumed by humans is fermented.
Fermentation is used in the making of pickles, olives, bread, beer, wine, chocolate, coffee, vinegar, soy sauce – the list goes on.
And we have been doing it for thousands of years.
So, in this episode of the Food Matters Live podcast, we look at why humans ferment their food, find out about different fermentation methods, and ask what today’s food innovators are taking from this vast, rich tradition.
Guests:
Simon Poffley, Founder, The Fermentarium
Eve Kalinik, Registered Nutritional Therapist, Author and Podcaster
Mushrooms have been eaten since the earliest history; a constant, in cuisines and medicine.
So, harnessing their functional properties is nothing new but the mushroom is turning out to be the perfect modern food.
Low in calories and carbohydrates, fat, and sodium, cholesterol-free, chock full of vital nutrients and fibre, and, importantly, apparently loaded with nutraceutical properties.
There is something of a boom in the mushroom world at the moment, in foraging, in sales of medicinal products, in grow-your-own mushroom kits.
So how is the food and supplements industry taking advantage of this boom? And how might they be used in the functional foods of the future?
There are 140,000 species of mushrooms, and still lots to learn about many of them. So, are we on the cusp of a mushroom renaissance?
Guests:
Andy Overall, Field Mycologist
Simon Salter, Co-Founder, DIRTEA
Zoey Henderson, Founder, Fungtn
Grayson Hart, Founder, Puresport
For thousands of years, ginger has been an essential part of many cuisines.
It would be hard to think of an ingredient which has quite as distinctive a combination of flavour, aroma and taste.
Ginger is a versatile and widely used flavouring in the food and beverage industry, and is used in a range of products, from baked goods and confectionery to drinks, sauces and marinades.
Its characteristics are valued by manufacturers of food and drink but increasingly, functional foods, and products in the wellness sector too.
It has become a powerful ingredient in many products.
So in this episode of the Food Matters Live podcast, made in partnership with Lionel Hitchen, we explore ginger’s potential as a flavour ingredient and look at its complexities, the differences in flavour profiles and the opportunities.
We also look at the innovative ways ginger is being used in products to create distinctive tastes that appeal to consumers.
Lionel Hitchen
Lionel Hitchen is a UK family-owned company manufacturing and supplying natural flavours and flavour ingredients to the food and beverage industry in over 50 countries globally.
Founded in 1965, it has over 58 years of expert knowledge in the creation and manufacture of flavours and speciality ingredients, using in-house manufactured raw materials to meet consumer demand for great-tasting natural products.
Lionel Hitchen prides itself on its extensive range of flavour ingredients, following the highest quality practices at all stages of manufacturing, from raw material sourcing, processing and production consistency, through to delivery to customer.
Guests:
Geraldine Coombes, Technical Sales Manager, Lionel Hitchen
Fran Padgham, Marketing Manager, Lionel Hitchen
When it comes to food research, there are few places playing a bigger role than Wageningen University and Research.
It has been the beating heart of Dutch agricultural innovation for nearly 150 years, helping the country’s food industry become the envy of the world since opening as an agricultural college in 1876.
Today, the university is still leading the way in a country with an incredibly entrepreneurial food sector.
Whether it is alternative proteins, sustainability, or innovative production processes, the Dutch are forging ahead.
In this episode of the Food Matters Live podcast, we try to understand what is behind Wageningen's success, and how it hopes to maintain its place at the forefront of food innovation.
And we look in particular at its projects on the future of proteins, part of a drive to make the Netherlands more sustainable.
Guest:
Luisa Trindade, Professor of Bioresources Breeding and Genetics, Wageningen University and Research
Irritable Bowel Syndrome (IBS) affects more than one-in-twenty people worldwide.
It occurs in populations all over the planet and it can be debilitating.
But what role can food, diet, and nutrition play in managing IBS flare ups?
The causes of IBS are not currently well understood, which makes managing it very difficult for sufferers.
There is a lot of research underway into the role diet and nutrition can play in managing the condition though.
So, in this episode of the Food Matters Live podcast, we look in detail at which foods might cause flare-ups, the foods you should eat and those you should avoid, and we look at nutrition and lifestyle strategies for dealing with IBS.
Guest:
Monika Bettney, Founder, MB Dietetics
Have you ever stopped to consider the huge role the potato plays in the global food industry?
This humble root vegetable, native to the Americas, has become a staple around the world. It is at the centre of the food industry and at the heart of many of our diets.
But what is really interesting, is that over time the potato has revealed even more of its secrets and is emerging as a perfect source of many ingredients.
We are not just talking about starches, but protein and fibre too.
In an age where the desire for plant-based products is rising, the potato is becoming ever more useful.
In this episode of the Food Matters Live podcast, made in partnership with Royal Avebe, we explore the potato's centuries-long journey from exotic foodstuff, to being one of the world's largest food crops.
And we ask two big questions: What can the potato offer in today’s cutting edge food industry? And what secrets are still inside the potato, waiting to be discovered?
Royal Avebe
Royal Avebe is a market-oriented cooperative of starch potato growers.
From plant-based burgers with the perfect texture and taste, to Asian noodles with the perfect bite, to plant-based desserts that requires no cow, they strive to eliminate allergies, e-numbers and unnatural additives.
They take responsibility for the whole process, from crop to shop. They are on top of trends, and their international experts help food producers worldwide with the right application of their potato-based ingredients.
Guests:
Goos Wierbos, Business Leader, Food, Royal Avebe
Annelies Huisingh, Marketing Director, Royal Avebe
Does making greener food choices always come with a cost?
More specifically, is the cost of living crisis forcing consumers to act less sustainably?
There is tons of research out there on how cost effective going green can be, some people say it is cheaper, while others claim it is simply too expensive.
And it can be hard to get to the facts, especially when products labelled as eco-friendly often seem to be at a premium.
Join the conversation - take part in Sustainable Food Week
The Independent newspaper even claims 6/10 shoppers say they have had to make less sustainable choices during the crisis due to costs.
So what is the truth in all of this and how do we all, consumers and producers alike, arrive at a more sustainable future?
Guests:
Kate Mesher, Research Executive, Ipsos UK
Jonathan Hall, Managing Partner, Kantar’s Sustainable Transformation Practice
Aoife Allen, Director, Hubbub
Whey protein may conjure up images of gym-goers and competitive athletes, but there is growing evidence that it could benefit many more people.
As we see aging populations around the world, attention is increasingly turning to our physical health in later life.
As we get older, it becomes more challenging to maintain and build muscle mass, and the effects of that can be devastating.
The main hazards are trips and falls, but muscle loss is also associated with comorbidity and mortality.
In this episode of the Food Matters Live podcast, made in partnership with Volac, we dig deep into the science and ask: How much can we support the health of our muscles through the things we consume?
Volac is currently working with Dr Leigh Breen from the University of Birmingham on a clinical study examining the link between dietary protein and muscle loss in older age.
Listen to the full episode to find out more about the study, why some proteins are better able to help slow muscle loss, and what the future holds for whey protein in particular.
Volac
Thanks to Volac’s 25 years of industry expertise and innovative, sustainable technology, the UK-produced Volactive® range supports health through nutrition by offering the finest whey protein isolates in the market. Meticulous research, in partnership with world-leading universities, ensures customers across the globe are provided with superior ingredients developed with proven nutritional efficacy at their core.
As pioneers of the industry, Volac specialises as the only whey protein manufacturer dedicated to Sports and Active Nutrition. As a result, in addition to producing quality ingredients perfect for Ready-to-Mix shakes, the in-house R&D team delivers unrivalled support in developing many protein-snacking formats.
Guests:
Dr Elisa Glover, Nutrition Specialist, Volac International
Dr Leigh Breen, Professor of Metabolic Physiology, University of Birmingham
Many aspects of our lives can potentially affect fertility, but there are few we can control.
Our environment, stress and sleep are difficult to change, and our genetics are what they are.
But diet is one of the factors we can, in theory at least, have some level of control over.
So, how can adjustments to our diet help aid fertility?
It is certainly a question the supplements industry has asked, the shelves of chemists sag under the weight of fertility supplements for men and women.
And, of course, there is an awful lot of myth, hearsay and tradition about foods which it is claimed can help you get pregnant.
But there is strong evidence too - and that is what we are interested in looking at.
What does the evidence say about the link between what we eat and fertility for both men and women?
Guests:
Grace Dugdale, Reproductive Biologist, Nuffield Leeds Hospital
Social media is credited with many things and blamed for many more, but what role does it play in the food choices people make?
Online, we are bombarded by images of all kinds and food has taken its place alongside everything else.
And, of course, we are trapped in our own social media bubbles - drawn to things because our friends have liked them, or because our favourite influencers have been paid to endorse them, or because the algorithms have analysed our online shopping lists and other personal details, and have decided we should see pictures of steaming Sunday roasts, salads or pizzas.
We are often warned about the dangers social media can pose to young people, but we are all susceptible to being influenced.
So what does all of this add up to when it comes to our diet and nutrition?
Has social media made us less healthy, more at risk of eating problems, or more aware of healthy choices?
Guests:
Suzanne Higgs, Professor in the Psychobiology of Appetite, University of Birmingham
Suzanna Forwood, Associate Professor of Psychology & Sports Science, Anglia Ruskin University
Marketing is an integral part of the food industry, helping to set trends, change behaviour, and of course, sell products.
It is a hugely interesting part of the food industry, both creative and analytical, and it has to be said, competitive.
So, what skills are needed to succeed? What are the biggest challenges? And what will the role of a marketing professional look like 10 years from now?
This episode of the Food Matters Live podcast was recorded in front of a live audience at the BFI in London as part of our Inspiring Careers in Food events.
We were delighted to be joined by three wonderful guests to help answer some of those key questions.
Guests:
Vhari Russell, Founder, The Food Marketing Experts
Romy Miller, Global Brand Director, KellyDeli
Rosie Long, Nutrition Marketing Lead, Nutrilicious and MyNutriWeb
The food industry spends an increasing amount of time, energy and money on sensory science.
Millions are ploughed into carefully studying and manipulating the taste, smell and texture of food.
And not just that, but the sounds that packaging makes, the colours of products and packaging; adjusting them for maximum sensory impact.
All these work together to have a significant psychological and physical effect, changing our eating experience.
But the work of food companies only goes so far. Once the food is on our table at home, what happens then?
The plates we eat from, the cutlery we use, the lighting, they all have an effect.
In this episode of the Food Matters Live podcast, we discuss the latest science, ask just how much impact receptacles have on what we taste, and we ask whether we can use these techniques to eat more healthily.
Guests:
Kezia Cruz, Food Scientist
Dr G.B. (Garmt) Dijksterhuis, Senior scientist, Wageningen University and Research
Olivia Ferdi, Co-Founder of TRIP, a brand which produces drinks and oils using cannabidiol (CBD), is nothing if not inspiring.
You have more than likely seen the brand advertised or on shop shelves in recent months, and it continues to grow.
None of that is by accident, Olivia and her husband and Co-Founder, Daniel Khoury, have worked tirelessly to get the brand out there.
She is a former lawyer, which may have come in useful in a sector which has been so controversial with legislators.
Globally the CBD boom is continuing and Trip is achieving remarkable things here in the UK, getting listed in Sainsbury’s, Ocado, and Selfridges among others, and around the world.
Trip recently announced a partnership with the international supermarket chain Carrefour.
It has been an incredible journey so far and, perhaps, it is just the beginning.
Olivia Ferdi, Co-Founder, TRIP
Olivia is the co-founder of TRIP, the innovative CBD lifestyle brand on a mission to transform mental wellbeing.
Creating calm in the everyday chaos, TRIP is a range of next-gen wellness products. After a career in law at Allen & Overy LLP and Farfetch, Olivia launched TRIP in 2019.
Featured in Vogue, described as "Glossier for CBD" by Dazed magazine - TRIP's range of CBD infused drinks and wellbeing products are crafted to support daily stress and anxiety.
Harnessing plant-power, TRIP is sold in the most prestigious bars and restaurants globally including Soho House and wellness destinations including Boots.
TRIP is disrupting the alc-alt landscape catering to shifting consumption moments to support the nation's mental wellbeing.
The role of the nutritionist is constantly changing, but what might it look like in the future?
Over the last few decades, there have been big advances in nutritional science, and technology is transforming the industry too.
There is a whole plethora of apps offering personalised nutritional advice and, as consumers, we are probably more aware than ever of the nutritional value of the food we eat.
It is an exciting time to be a nutritionist, but what will the job look like in 10, 20, or 30 years’ time?
In this episode of the Food Matters Live podcast, we dive into the role of the nutritionist, explore the jobs they do today and what they might look like in the future.
This episode was recorded in front of a live audience at the BFI in London as part of our Inspiring Careers in Food events.
Guests:
Rosie Martin, Registered Dietitian, Rosemary Nutrition
Lizzie Hennig, Nutritionist, BaxterStorey
Laura Street, Senior Nutritionist, Marks and Spencer
When the bread slicing machine was invented in the 1920s in the US it was initially met with some scepticism by consumers.
But it is a huge success story – within five years of that first slicing machine being used in a Missouri bakery it is estimated that 80% of bread sold in the US was pre-sliced.
It was so successful that it became the subject of a phrase. Who hasn't heard: 'This is the best thing since sliced bread'?
So what does it take to invent such game-changing ideas and make them succeed? Is it genius, luck, or are they somehow just inevitable as society develops?
There are so many remarkable food industry innovations to look back at.
In this episode of the Food Matters Live podcast, we pick out the very best from the last 100 years or so.
Guests:
Neil Buttery, Evolutionary Biologist and Food Historian
Dr Morgaine Gaye - Food Futurologist
In this episode of the Food Matters Live podcast, we are delving into the history of one of Britain’s favourite dishes.
If you are already smelling salt, vinegar, and tartare sauce, you have guessed right…
Fish and Chips is an absolute British classic and a colossal earner for the food industry.
382 million portions are sold every year by fish and chip shops alone, and Britain has 8,600 of those.
And whether you are at the local chippy, a pub, or a high-end restaurant, it is usually on the menu in some form, countless variations on a very simple theme.
But why are fish and chips so popular? Why do Brits love them so much? And, shock horror, is it even a British dish at all?
Professor Panikos Panayi, De Montford University
Panikos Panayi is Professor of European History at De Montfort University.
He has worked there since 1990 and has held a personal Chair since 1999.
He has published widely and his research fits into the following areas: the history of immigration and interethnic relations; the history of food; the First World War; German history; the history of London; and the history of the Cypriot people.
His book "Fish and Chips: A Takeaway History" unwraps the origins, history and identity of Britain's most popular take-away.
In this episode of the Food Matters Live podcast, we are gazing into our crystal ball to look at what the future might hold for New Product Development.
New Product Development, or NPD, is at the heart of what makes the food and drink industry an exciting place to be.
As we shift to prioritising sustainable diets, it is crucial to adapting our food systems to make that a reality.
So how do you get into an NPD role? How can New Product Developers make a difference?
And what might the rewards look like personally, professionally, and environmentally?
This episode was recorded in front of a live audience at the BFI in London as part of our Inspiring Careers in Food events.
Guests:
Manisha Kotecha, Product Developer, Waitrose and Partners
Marian Tandy, Culinary Chef, Bowman Ingredients
Ben Richardson-Hughes, Food Development Manager, Greene King
The dairy industry has been a staple of human society for centuries, but in recent years it has begun going through nothing short of a revolution.
There have been huge innovations in the types of dairy products available on our shelves, and in the way dairy products are produced.
But the story of dairy goes even further than that, and the really big changes have been seen in the emergence and growth of plant-based dairy products.
Once the preserve of health food shops, dairy-free milk for example is now available in just about every supermarket and coffee shop.
And plant-based has enjoyed such sharp growth that it can be difficult to get a handle on.
The constant emergence of new dairy-alternative products can be bewildering, but energising.
The question is, what do consumers want? What do chefs and food manufacturers want? And how can innovation be married with tradition to get the best results?
In this episode of the Food Matters Live podcast, made in partnership with Corman, we look at some of those innovations and ask: What lies ahead for plant-based dairy and the traditional dairy sector?
Corman
Since 1935, Corman’s vocation has been to design, manufacture and market the best butters, creams and functional milk fats.
The family company was created by Nicolas Corman and for nearly 100 years has been building its leadership on international acumen and the development of a unique butter know-how to write a history of innovation.
Since 1990, Corman has been a subsidiary of Savencia Fromage & Dairy.
Guests:
Adrien La Neve, Ingredients Marketing Manager, Corman
Sylvain Midey, Sales Director, SB BIOTECHNOLOGIES
The evolutionary success of humankind has relied on a handful of fundamental but often unsung food and drink developments.
Featuring on that shortlist are salt, the domestication of plant species, the flint, the invention of irrigation, the potato, fermentation, the domestication of animals, and Jethro Tull's seed drill.
The list goes on, but they are some of the fundamentals.
One development that is rarely discussed, which is strange because it is so important, is the domestication of ice.
When you take a closer look at it, ice is fascinating and has been crucial to so much of our culinary history.
So, sit back and chill out because in this episode of the Food Matters Live podcast, we take you through a short history of ice with the brilliant writer Fred Hogge.
Fred's book "Of Ice and Men" is all about how we have used cold to transform humanity.
Guest:
Fred Hogge, Author
Food security and the sustainability of our food supply chains are major global issues.
For anyone considering a green job in the food and drink sector, it is crucial to gain a better understanding of the sustainability challenges we face.
It is also vital to explore what is being done to overcome those challenges, and the kind of work the next generation might be doing.
This episode of the Food Matters Live podcast was recorded in front of a live audience at the BFI in London as part of our Inspiring Careers in Food events.
Our host, Stefan Gates, was joined by experts from across the food and drink industry to investigate green jobs in a changing world.
Guests:
Kate Cawley, Founder, Future Food Movement
Alastair Trickett, Founder, Grassroots Farming
Henry Hamilton Stibber, COO, GrowUp Farms
In this episode of the Food Matters Live podcast, we are turning down the lights, turning up the music, and getting out the finest cutlery as we talk about the food of love.
And specifically, the idea of aphrodisiacs – those foods which, it is claimed, have a love-inducing power on us, which are stimulating, potent, and get the blood flowing.
In modern times, oysters or chocolate are claimed to do the job. Further back, foie gras and caviar. Through history, stranger things still.
The question is: Do food aphrodisiacs actually work? And if so, are they always sexy or is it about context?
We are going to dig into the history to find out and on the way we will see how the food industry has tapped into these sensual foods and drinks.
Guests:
Martha Hopkins, Author
Dr Ursula Janssen, Culinary Historian
The impact of Brexit has been huge for the food and drink industry in the UK, but it has also had a profound effect on its nearest neighbour, the Republic of Ireland.
In recent decades, the European Union has been beneficial for Ireland. Not just because of frictionless, tariff-free trade, but in terms of economic development, cultural ties and politics too.
And in the middle of all this; the delicate border between Northern Ireland and the Republic.
A border which became ever more transparent after the Good Friday Agreement of 1998.
In the aftermath of Brexit, and in order to protect the Good Friday Agreement, there were no new checks on goods passing between Northern Ireland and the Republic.
Instead, the border was placed in the Irish Sea between Northern Ireland and the rest of the UK.
This has had a ripple effect on politics, on trade, and on the food industries in Northern Ireland, the Republic of Ireland, and Great Britain.
So in this episode of the Food Matters Live podcast, we are going to look at all of this from a food industry perspective.
Guests:
Paul Kelly, Head of Sectors and Director, Food Drink Ireland
Michael Haverty, Partner, The Andersons Centre
Fragile bones mean we are more likely to get fractures, but what role can the foods we eat play in helping us to keep our bones strong and healthy?
Osteoporotic or fragility fractures affect an awful lot of us, globally one-in-three women and one-in-five men who are older than 50.
They can be very serious and severely impair quality of life.
We know nutrition can play a vital role here. It has long been known that protein, calcium and vitamin D are important elements in bone health.
So in this episode of the Food Matters Live podcast, we look at the latest science, and ask: How do we get the right amounts of those nutrients at various stages in our lives?
We also investigate the role other factors can play, from magnesium to alcohol consumption and exercise.
We also look at how the food industry might learn from this and ask how we could innovate or reformulate to help improve the population’s bone health.
Guest:
Professor Janet Cade, University of Leeds
It is clear our early years are crucial in shaping the rest of our lives, but when it comes to food, those years can be a roller coaster.
The foods that comfort children, the foods they want, the foods they crave (and the foods they are sold), are not always the best things for them.
As any parent knows, it can be a nightmare trying to get your children to eat a balanced diet.
And, sorry folks, it does not get any easier with teenagers.
So, how should we go about engaging kids in food?
How do we help them appreciate tastes and flavours, and go beyond that, to appreciate concepts like healthy nutrition, or diet or sustainability?
It is important, not just for their health, but for the health of the world they are growing up in.
Guests:
Dr Paul Myers, Managing Director, Farm Urban
Helenna Vaughan-Smith, Senior Product Manager, Enginuity
Tomo Delaney, Founding Partner, Noshi
Scotland has set itself an ambitious target, to reach net zero emissions of all greenhouse gas emissions by 2045.
The Climate Change Act 2019 commits the country to the target, which is more difficult to achieve than a net-zero carbon target, which commits only to balancing carbon dioxide emissions.
So how is Scotland doing in its drive to meet this target? And how will it affect the food and drink industry?
Scotland was one of the very first countries to declare a climate emergency, and in the last 30 years it has halved its greenhouse gas emissions.
Learn more about our Sustainable Food Forum
The targets make for wonderful headlines, but to make a real impact, it is all about the detail.
And unless action is taken, net zero commitments are just hot air.
So, how is the Scottish food industry adapting and to what extent are Scottish consumers switching to sustainable food choices?
Guests:
Pete Richie, Executive Director, Nourish Scotland
Iain Clunie, Net Zero Director, FDF Scotland
We all want to make an impact with the work we do, there can be no doubt that Michelle Berriedale-Johnson has achieved just that.
She is an expert on food allergies and intolerances, and it would be no underestimation to say she has been crucial in spreading that knowledge to healthcare professionals and the wider public.
Over the past decade, we have all become much more aware of food allergies and intolerances. For those who have them, the experience of shopping, cooking and eating can be challenging.
But things have improved. Laws have been introduced to improve labelling and the variety and quality of free-from food has vastly increased too.
But when Michelle first took an interest in the subject, there was very little information out there at all.
In this episode of the Food Matters Live podcast, which is part of our Big Interviews series, we ask: Where does the free-from sector go next?
Guest:
Michelle Berriedale-Johnson, Founder, Freefrom Awards
It is three years since the United Kingdom officially withdrew from the European Union.
One year later, in January 2021, a new post-Brexit trade deal came into force between the UK and the EU.
There is no doubt, it has been a bumpy ride for anybody importing or exporting.
Gone are many of the old certainties. Instead, we have had what a recent study from the London School of Economics called a "major shock" to UK-EU trade, with uncertainty, insecurity and hold-ups.
But, trade deals are being done around the world. Businesses are trading and those who understand any opportunities emerging, will be best placed to benefit.
So in this episode of the Food Matters Live podcast, we are asking: What are the post-Brexit trading opportunities for food and drink companies?
What are the best ways to expand into overseas markets? How might companies around the world take advantage of the new trading landscape? And how is the UK government supporting companies who want to trade?
Guest:
Rachel Gwyon, Department for International Trade, UK Government
In this episode of the Food Matters Live podcast we are following the money, looking ahead and asking where investors will be putting their cash in 2023.
It is not necessarily a straightforward question, the world continues to be a complex place.
We have had heatwaves and floods, inflation is causing economic turmoil all over the place, and the ongoing conflict in Ukraine is causing global turbulence as well as devastation for the people and the industry in that country.
So what does this mean for investors? Is food and agri-tech still a good bet?
If we had recorded this episode 12 months ago, alternative meat and ag-tech would be two of the big hits rising up the investment charts.
But there are signs of a slow down in both these areas.
So where are the sharp-eyed investors looking as 2023 approaches? And where is the smart money heading?
Guests:
Andrew Ive, Founder, Big Idea Ventures
Ivan Farneti, Managing Partner, Five Seasons Ventures
Launching and establishing a successful coffee brand is no mean feat.
There are plenty of well-established brands already in the market and finding space for a new one presents a whole host of challenges.
Will Little, Managing Director of Little's Coffee, puts the success of his brand down to a quality product, honesty, and most importantly, passion.
In this episodes of the Career Conversations podcast series, Will reveals all about his journey from being a graphic designer to where he is today.
He speaks about how to get your product on supermarket shelves, the importance of strong branding, and his ambitions for the future.
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Will Little, Managing Director, Little's Coffee
As managing Director of Little’s Coffee and co-founder of Roastworks Coffee Co., Will Little has clocked up an impressive 12 years of experience at the helm of some of the most innovative and quality-driven coffee companies in the UK.
With a background in Graphic Design, Will’s main focus now is his family business; Little’s Coffee, which he runs with his wife Caroline. Together they’ve taken the business from humble beginnings and built arguably the most exciting challenger brand in the category that is challenging the status quo with their innovative flavoured coffees.
Having gained listings in Sainsbury’s, Waitrose, and Tesco, Little’s Coffee is here to turn up the flavour, level up on quality and put our planet first.
Will believes you should have coffee your way not the way, and that quality and convenience shouldn’t be mutually exclusive.
Anyone who has worked irregular hours knows that the world is built around daytime eating, not just in the home, but at shops, cafes, restaurants and canteens.
But there are millions of us working rotating shifts, nightshifts and irregular hours.
And when the shops are shut, and decent food is in short supply, we tend to reach all too often for those quick fixes – the crisps and the chocolate bars.
Vending machines at dark, deserted bus stations can tide us over until the next meal.
Shift work has long been associated with negative health outcomes, but does when we eat matter as much as what we eat?
And considering all of that, is it really possible for most people to separate the two?
What can shift workers do to make healthy lifestyle choices? And what solutions could the food industry offer?
Guests:
Professor Alexandra Johnstone, The Rowett Institute, University of Aberdeen
Dr Sally Wilson, Principal Research Fellow, Institute for Employment Studies
Plant-based meat alternatives are supposed to be better for the planet and they are supposed to be good for you.
But as they have grown in popularity, there are claims from some quarters that there is something of a halo effect at play, and that some of these health and environmental claims do not quite stack up.
Evidence is offered which mentions the nutritional shortcomings of plant-based processed foods, as well as the carbon footprint being far higher than vegetables or legumes.
In the midst of a climate crisis, where greenwashing is commonplace, this stuff really matters and it can be hard to cut through the noise to get to the facts.
Which is where today's guest on the Food Matters Live podcast, Chris Bryant comes in, he has reviewed a host of previous studies to see where we are up to.
Dr Chris Bryant, Research Associate, University of Bath - Director, Bryant Research
Chris Bryant PhD is a social scientist and an expert on alternative protein markets and marketing. He is a Research Associate at the University of Bath.
He has published several papers on consumer acceptance of cultivated meat, plant-based meat, and fermentation-derived animal product alternatives.
Through his company, Bryant Research Ltd, he works with alternative protein companies and non-profits, including Formo, Ivy Farm Technologies, Aleph Farms, Wild Type, and the Good Food Institute.
"We have a growing population, lots of changes in the climate, lots of greenhouse gas emissions which are jeopardising our food production, and we are at risk of not being able to feed the world."
Natalia Falagán, Lecturer in Food Science and Technology, Cranfield University, succinctly sets out some of the major issues the world is facing, and why students are queuing up to enrol on her courses.
Enthusiasm for the subject is key, she says, and students "will get that enthusiasm and passion back from the lecturers".
In this episode of the Career Conversations podcast series, made in partnership with Cranfield University, we delve into the detail of what the courses cover and how they can set students on the path to a rewarding career.
Cranfield's Masters in Future Food Sustainability is described as taking a whole system approach to solving some of the biggest challenges facing the global food system.
Natalia says usually food people look at food, energy people look at energy, and water people look at water. "That's not going to take us anywhere," she says. "We need co-operation."
That co-operative approach presents itself in a number of different ways. One of the key elements of the course is the opportunity to work alongside industry.
Students work with Cranfield's industry partners to ensure they get real world experience and a real sense of what is actually happening on the ground.
Another key element is the group project, where students work alongside others on different Masters courses at Cranfield to solve a problem posed by an industry partner or academic.
Natalia says this helps students develop crucial soft skills, as well as broadening their knowledge base.
Kate Jones studied on the course in 2021-22, leaving behind her job and salary.
Despite the risk, she says she felt confident taking the leap "because I was following my passion. I knew there would be an answer at the end of it".
Future Food Sustainability MSc at a glance
Duration: One year full-time, two or three years part-time
Who it's for: Graduates who are passionate about food production and the sustainability of our food system.
Potential future roles: Technical managers, sustainability managers, technical development managers, product technologists, resilience officers, supply chain/logistics analysts, commodity analysts, regulatory affairs advisers, and policy officers.
Find out more and apply
Cranfield also runs a Masters in Food Systems and Management, which is slightly more technical.
Natalia says students often go on to work in quality and safety of food products, as well as certification.
Food Systems and Management MSc at a glance
Duration: One year full-time, two or three years part-time
Who it's for: Science or technology graduates, or professionals already in the food industry looking to further their career. You will be passionate about improving major worldwide problems such as food security and food safety.
Potential future roles: Management, food innovation, production, logistics, research or academia, retail sector, food storage.
Find out more and apply
Listen to the full episode to find out more about the big challenges facing the global food system, what life is like on the Cranfield University campus, and how you might go about choosing which course is right for you.
Natalia Falagán, Lecturer in Food Science and Technology, Cranfield University
Dr Natalia Falagan is an agricultural engineer by training and is driven by the need to reduce food waste and improve food security; while maintaining the quality and safety of fresh produce across the supply chain.
Her work focuses on optimising food systems from an integrated perspective, considering the impacts on the environment to develop mitigating actions for a more sustainable and resilient supply chain.
In particular, she investigates the underlying ripening and senescence mechanisms of fruit and vegetables and develops innovative strategies for postharvest management, combining both biology and technology fields.
Natalia is a Member of the Royal Society of Biology, Member of the Institute of Agricultural Engineers, Fellow of the Higher Education Academy, and Member of the Scientific Advisory Committees in the Food Standards Agency.
In 2021, Natalia won the 'Top 50 Women in Engineering: Engineering Heroes' award and a medal awarded by the Royal Academy of Engineering (Spain) in 2022 for her work towards food loss and waste reduction.
Kate Jones, PhD student, Cranfield University
Kate studied for an MSc in Future Food Sustainability at Cranfield University in 2021-2.
After starting out as a teacher, Kate gained an MSc in Development Studies, and went on to work in education for sustainability, including at the Fairtrade Foundation (2010-2017) and Marine Stewardship Council (since 2015).
She has nearly 20 years’ experience managing major projects to create educational and awareness raising campaigns for adults and young people, including at Comic Relief (2005-2010), with Greenpeace (2008-10) and at Childnet (2018-21), where she co-ordinated Safer Internet Day, which in 2021 reached 51% of UK young people aged 8-17 and nearly 4 in 10 of their parents.
Kate’s now starting a PhD at Cranfield, focusing on the role of early warning systems in food supply chain disruption, and she is looking to use this, as well as her work experience, to help create an equitable, sustainable food system able to provide for people and planet in an uncertain future.
When it comes to fibre, the fact is we are not getting enough of it.
Across most of the Western world, there is a lack of adequate fibre in our diets and that is contributing to health problems.
In the UK, the Government says we are consuming an average of 20 grams per day, but we should be consuming 30 grams. And it is similar around the world.
But why is fibre lacking in so many countries, across different cultures and diets? And why does it matter?
In this episode of the Food Matters Live podcast, made in partnership with Puratos, we take a look at the innovations that are out there in the food industry, helping us to increase our fibre intake.
There used to be a view that fibre did not really do much, that our bodies could not digest it and it just sailed through.
Thankfully, because of a wealth of scientific research, that view has been comprehensively debunked and we are learning even more about its benefits.
Fibre is crucial to maintaining our health, in particular a healthy digestive system.
Adequate fibre intake is associated with good health, and a lack of fibre is a risk factor for a number of diseases, including heart disease, diabetes, and colon cancer.
A global study in 2017 estimated that 100,000 deaths per year can be linked to poor fibre intake.
All of which leads to the question: How can we get more fibre into our diets?
Puratos
Puratos’ journey started in Belgium in 1919, and has evolved from a father-and-son start-up to a successful international business.
The company is now in 81 countries to date and has 93 innovation centres, offering a full range of cutting-edge services and the best quality ingredients to customers in bakery, patisserie and chocolate.
Innovation and people have always been key motivators for Puratos, whether that is working with artisans, retailers or food-service enterprises of any size, its focus is on ‘Food Innovation for Good’.
This is evident within the Happy Gut bakery products range, which includes specific types of fibres to support consumers’ gut health.
Learn more about how Puratos supports customer success.
Guests:
James Slater, Director of Research and Development for Puratos UK
Dr Raluca Florea, Gut Health Lead, Puratos
Phil Metcalfe, Managing Director Biopower Technologies Limited
Today we are looking at plastic bottle Deposit Return Schemes and, in particular, a scheme due to be introduced in the UK in the next couple of years.
The idea is to reduce the millions of plastic bottles a day that go un-recycled, by getting consumers to pay a little extra for a drink.
They can then claim that extra payment back if they return the bottle for recycling.
Deposit return schemes are nothing new, they have been around in various forms for decades.
So, you might ask why it is taking the UK so long to get this off the ground.
But what does the drinks industry make of the scheme? And will this really persuade consumers to change their recycling habits?
Guests:
**Gavin Partington, Director General, British Soft Drinks Association
Julian Hunt, Vice President of Public Affairs, Communications & Sustainability for GB, and Northern Europe, Coca-Cola Europacific Partners.**
Charles Michel is a man of many talents, not least, thinking deeply about cooking.
You may recognise him from the Netflix show "The Final Table", where he was selected to take part in a global culinary competition.
But Charles' career has taken him on all sorts of journeys, and his love of the art, science and philosophy of cooking is what motives him.
In this episode of the Career Conversations podcast series, he reveals all about his career to date, and discusses some of the philosophical issues he feels are relevant to the food industry today.
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Charles Michel, Educator and Activist
Charles Michel is a nomad philomath, working at the intersection of food education and food activism.
He connects art, gastronomy, psychology, cross modalism, human-centred design, theory of change and ritual to catalyse communities and foster human development.
He was recently selected as ‘one of the best chefs in the world’ to participate in Netflix’s Global Culinary Competition ‘The Final Table’.
Originally trained at the Institut Paul Bocuse and in classical fine-dining kitchens in Europe, including two years at Dal Pescatore Santini, one of the best restaurants in the world.
Between 2009 and 2012, he ran a multi-disciplinary community of artists creating immersive cultural events in abandoned urban spaces in Bogotá.
Based at Oxford University between 2013 and 2015, he studied the convergence of art, science and multi-sensory food aesthetics at the department of experimental psychology-publishing over a dozen papers in scientific journals on modalsensory perception.
Most recently, he was a co-editor of the Gastrophysics issue of the International Journal of Food Design.
He has given over 50 talks on the future of food, including three TEDx talks, and presentations at the Royal Institution of Science in London, and the Royal Society.
Today, he works as an experience designer in a variety of fields, as a Creator on Patreon, as a food educator, flavour expert, and as an artist using food and ritual as medium.
He is co-founder of Michel/Fabian, a design studio looking at the future of cutlery, has worked with the World Food Programme in Colombia, and teaches culinary leadership, sensorial exploration and transformational hospitality at the Institut Paul Bocuse in Lyonand the Basque Culinary Center in San Sebastián.
The World’s 50 Best Restaurants and Bars recently named him an Empowering Educator in the 50 Next Class of 2022, a list of global game changers shaping the future of gastronomy.
At the intersection of science, food, community and entrepreneurship, Charles is currently writing his first book, aiming to inspire solutions for substantial challenges in the human/nature relationship.
As Veganuary 2023 gets into full swing, we are taking a look at the future of plant-based food.
The plant-based sector is one of the most innovative in the food industry, with new ideas, new concepts, and new technologies emerging all the time.
That makes it a fascinating area to be involved in, and a fascinating area to watch as it develops at seemingly lightning speed.
In this episode of the Food Matters Live podcast, made in partnership with Givaudan, we look at some of the latest innovations taking the sector to the next level.
For those in the industry, the incredible growth in plant-based alternatives is not new, but it continues to astonish.
There is a huge range of innovative solutions, meeting challenges like taste, colour and texture, as well as supporting the health, environmental and ethical goals of consumers.
One of the leaders in this field is Givaudan, which has solutions that address the challenges associated with creating delicious and nutritious plant-based food experiences.
Listen to the full episode to learn about the company's new solution that imitates animal fat cells, why meat-free pork is gaining so much attention, and find out where alternative protein could be heading in the future.
Dr Flavio Garofalo, Global Platform Director, Culinary & Plant Attitude, Givaudan
Dr Flavio Garofalo is a chemical engineer who joined Givaudan in 1990. For his first 20 years at the company he worked in technical areas, then in 2010 he transitioned to a commercial role; throughout this time he has worked in many different regions (and lived in seven countries) and is now settled in the Netherlands.
Flavio is currently responsible for developing and executing the Global Savoury strategy which includes plant protein as a significant component. Currently a flexitarian, he is an aspiring vegetarian.
Igor Parshin, Global Marketing Manager Plant Attitude, Givaudan
Igor has more than 12 years of marketing experience across several industries and regions.
Igor joined Givaudan in 2020 and has held several roles in marketing and Innovation. He is based in the Netherlands and took on his current role in 2022.
Camila Carrascal, Marketing Manager for Plant Attitude in Europe, Givaudan
Camile holds a Bachelor's in Business Administration from Esade Business School in Barcelona and a Master's in Marketing Management from the Rotterdam School of Management.
Camila joined Givaudan in 2021 and since then has been involved in the development of European innovation initiatives, with a focus on plant-based alternatives. She is passionate about nature and food innovation.
It is probably fair to say the kidney is one of the more overlooked organs in the body.
As with a lot of things, we do not tend to pay it much attention until it is not functioning properly.
But kidney disease is more prevalent than you might think. 3.5 million people in the UK are living at risk of chronic kidney disease and it can affect anyone at any time.
While kidney disease can be extremely serious, nutrition is vital in managing the condition effectively, and correct nutrition can also help prevent kidney damage in the first place.
Eating with our kidneys in mind is a very good idea.
In this episode of the Food Matter Live podcast, we look at some of the most common issues with kidney disease, how diet can be used to prevent and control it, and ask: what role can the food industry play in improving our kidney health?
Dr Barbara Engel, Programme Director Dietetics, University of Surrey
Barbara has been a dietitian for over 25 years and has covered most areas of dietetics but, in particular, she has worked in the fields of renal disease, gastroenterology, diabetes and intensive care. She has been the Programme Director for Dietetics for the last seven years.
Her main remit as Programme Director is to ensure the Dietetic Programme meets the high standards expected by the British Dietetic Association and the Health and Care Professions Council. As the Team Lead for Dietetics, Barbara coordinates the activities of a small but vibrant team to ensure high standards of teaching and excellent placement opportunities for the students.
Until March 2020, she worked one day a week at St George's hospital as a renal dietitian where she cared for people with renal disease on dialysis in particular looking after the young adults on dialysis.
In the last 10 years, she has also worked for Central Surrey Health where she was the highly specialist Nutrition Support Dietitian and Team Leader for Acute Dietetic Services.
She was awarded the Spirit Award for outstanding contribution to patient care (March 2011).
Since March 2020, she has developed and led a Public Health Project called Be Your Best. Throughout lockdown Barbara's nutrition and dietetic students, aided by facilitators, have been running a five-week course for families on healthy eating, the importance of exercise and sleep, budgeting and meal planning.
Max Jamilly has a vision - a world where the industrial farming of animals is a thing of the past.
With its impact on the environment, human health, and the health and wellbeing of animals, his vision is not unique.
But where Max Jamilly differs from many others, is the work he is doing to make that vision become a reality.
Max set up Hoxton Farms in 2020 alongside his childhood friend Ed Steele.
The company is a cellular agriculture and biotech start-up that cultivates cell-grown fat which can be added to meat-alternative products.
The idea is that you get all the desirable things about cooking animal fat, without harming any animals.
In this episode of the Career Conversations podcast series, recorded in front of a live audience as part of our Inspiring Careers in Food event, Max reveals all about his career so far.
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Listen to the full episode to find out what drove Max and Ed to set up Hoxton Farms, their ambitions for the future, and how the company just secured a massive round of investment.
Max Jamilly, Co-Founder, Hoxton Farms
Max Jamilly is the co-founder of Hoxton Farms. Based in London, Hoxton Farms make real animal fat – without the animals.
Max has a PhD in synthetic biology from Oxford and two degrees in biotech and business from Cambridge.
He has spent the past decade in the UK and US using biotechnology to solve problems.
He is obsessed with the future of food.
Everyone knows that we are not all the same, there is wonderful diversity in our bodies, our genetics, our lifestyles, and our preferences.
And yet, when it comes to nutrition, the most successful public health messages are the broad guidelines, which suggests one size can fit all.
Think five-a-day, taking Vitamin D through the autumn and winter, and so on.
At the same time, the science behind nutrition, the understanding of our metabolism and of our gut microbiome, has been increasing at a fantastic rate.
The question is: how do you bring these two worlds together?
How do you bring the best of intricate nutritional science to a broader population?
Could the answer lay in precision nutrition?
It is an emerging and exciting field which helps tailor dietary recommendations and nutritional guidelines, and there is some evidence it can have remarkable health impacts.
It is an area which seems to offer huge potential, but exactly how much is yet to be discovered.
Karen Vousden, Principal Group Leader, Francis Crick Institute
Karen received her PhD from the University of London and following postdoctoral fellowships at the ICR and NCI, she returned to London to establish a research group at the Ludwig Institute.
Returning to the US, she was Chief of the Regulation of Cell Growth Laboratory at the NCI before coming back to the UK to take on the role of Director of the CRUK Beatson Institute in Glasgow.
In 2017, she moved her research group to the Francis Crick Institute in London and served as Chief Scientist for Cancer Research UK from 2016-2022.
Karen’s research has made contributions to our understanding of how the tumour suppressor protein p53 is regulated and the functions of p53 that contribute to its ability to control cancer progression.
During these studies, her group revealed an unexpected ability of p53 to help cells adapt and survive under transient periods of nutrient starvation.
This work led to a more general investigation of cancer cell metabolism, focused on exploring the role of oxidative stress and serine metabolism in cancer development and metastatic progression.
Greg Hannon, Director of Cancer Research UK Cambridge Institute
Greg Hannon FRS FMedSci is a professor of molecular cancer biology and director of the Cancer Research UK Cambridge Research Institute at the University of Cambridge.
Professor Hannon is internationally recognised for his contributions to small RNA biology, cancer biology, and mammalian genomics. He has a long history in the discovery of cancer genes, beginning with work at CSHL that led to the identification of CDK inhibitors and their links to cancer.
More recently, his work has focused on small RNA biology, which led to an understanding of the biochemical mechanisms and biological functions of RNAi.
Building upon this foundation, he has developed widely-used tools and strategies for manipulation of gene expression in mammalian cells and animals and has generated genome-wide shRNA libraries that are available to the cancer community.
He was among the first to uncover roles for microRNAs in cancer, including the discovery of the miR-17-92 cluster as an oncogene, the placement of miR-34 within the p53 pathways, and the understanding that let-7 and miR-93 are critical regulators of both normal stem cells and tumour initiating cells in several tissues.
His laboratory also discovered the piRNA pathway and linked this to transposon repression and the protection of germ cell genomes.
Eating is a multi-sensory experience, all our sensory mechanisms working together to judge taste, flavour, texture, and assess the underlying nutrition.
Humans have evolved to become incredibly good at this, which can be a problem for innovators, particularly for those in the plant-based sector.
Because despite the huge amount of brainwork going into developing the taste and texture of plant-based meat alternatives, the bottom line is, we can often tell that it is a substitute.
Our senses tell us that it is not the same.
Now for some that is all part of the fun, having new taste experiences. But for many, the lure of animal protein is just too strong and they want an exact replica just without the animal.
So could artificial intelligence be the answer?
Could we use machine learning to match animal products to meat-free ingredients at the molecular level? To outsmart our senses and, possibly, save the environment at the same time.
That is the question which the people at the food tech company NotCo have asked themselves and which we explore in this episode of the Food Matters Live podcast.
Karim Pichara, Co-Founder, The Not Company
The Not Company is a global plant-based food tech unicorn founded in Chile, and the fastest growing food tech brand in Latin America.
Karim Pichara is known as “the father of Giuseppe,” the brand’s patented artificial intelligence technology that is the key to cracking one of the most challenging aspects facing the food industry today, creating mind blowing, delicious food that is good for our bodies and the environment.
Pichara leads a team of more than 50 people, including Machine Learning and Software engineers, food scientists and chefs in multiple countries working alongside Giuseppe to combine machine learning technology and breakthrough science to rapidly advance the development of the plant-based industry.
He is tasked with the design of NotCo's AI approach and vision, and mapping Giuseppe’s collaboration with the human team.
The first-of-its-kind technology is designed to constantly learn, matching products at the molecular level to deliver plant-based derived options that taste, cook, and function just like their animal-based counterparts, the key to consumer adoption.
Over the past few years there has been increasing public discussion of mental health.
The food industry is a big part of this trend, with foods, supplements and nutraceuticals promising to boost energy, aid concentration, and banish lethargy.
The relationship between nutrition and mood is complex.
So increasing our understanding of this area seems really important, not just for consumers hoping to lift their mood or reduce anxiety, but for the food industry too.
But this a world where on the one hand there is pseudo-science and creative marketing, and on the other very generalised government advice; think 5 a day and plenty of exercise.
So how should consumers find their way to a diet which can really help mental wellbeing?
And what lessons from science should the food industry be taking on board?
Jackie Lynch, Nutritionist
Award-winning nutritionist and author, Jackie Lynch is the founder of the WellWellWell nutrition clinic, where she specialises in women’s health and the menopause.
Keen to break the taboo about discussing the menopause, she launched the hugely popular diet & lifestyle podcast The Happy Menopause in 2019 and her latest book, The Happy Menopause: Smart Nutrition to Help You Flourishis out now.
She is also the author of Va Va Voom; The 10-Day Energy Diet (Headline, 2017) and The Right Bite: Smart Food Choices for Eating on the Go (Nourish, 2016).
Jackie’s advice features in a range of national media and she has appeared as a guest expert on radio and TV, including Channel 4’s Superfoods.
Jackie’s nutrition clinic was recognised as Menopause Nutrition Clinic of the Year in the 2021 and 2022 London & South-East Prestige Awards. She is also a Guardian Masterclass tutor.
Visit her website www.well-well-well.co.uk.
Whichever way you look at it, Freya Cox is a trailblazer.
In 2021 she was the first vegan baker to appear on the popular TV cooking show The Great British Bake Off.
She took part in the gruelling filming schedule whilst studying for a degree in psychology and since the show, she has built a huge online profile.
Freya is no shrinking violet. A quick look at her Instagram account shows her penchant for colourful fashion, and that bold approach is reflected in her work.
She has a new book out "Simple Vegan Baking" which is full of colour and, most importantly, a plethora of delicious vegan bakes.
In this episode of the Career Conversations podcast series, recorded in front of a live audience as part of our Inspiring Careers in Food event, Freya reveals all about her career so far.
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She lifts the lid on life in the Great British Bake Off tent, opens up about life in the media spotlight, and tells us about her ambition to launch a career as a food writer.
Freya Cox, Vegan Baker and Author
Freya is a psychology student who has taken a year out to pursue baking.
From Scarborough, she was a breath of fresh air on The Great British Bake Off in 2021 with her North Yorkshire accent and her status as the first vegan baker on the show.
She is passionate about simple vegan baking and about showing everyone how effortless and delicious it is.
Ever since wine production began 8,000 years ago, people have suggested it can do remarkable things.
Whether it increases courage, passion, happiness, is good for your heart, bad for your heart, good for your mental health, bad for your mental health, claims and counter claims are still made to this day.
But in this episode of the Food Matters Live podcast, we are looking at the evidence, not the stories.
Red wine is particularly intriguing for health researchers because there are so many claims about it reducing cholesterol, improving heart health, being beneficial for our bones, and so on.
But, we know that drinking too much alcohol is bad for us.
So, do the health claims stack up? Are some wines healthier than others? And how much is too much?
Alex Glover, Senior Nutritionist, Holland & Barrett
Alex is senior nutritionist within the global R&D team at Holland & Barrett and graduated with an MSc in Clinical Nutrition from the University of Aberdeen.
He has published research in the field of public health nutrition specifically looking at the effects of plant-based alternative products and cardiovascular health.
Alex is currently looking to publish further research in the field of Sarcopenia.
Jo Travers, AKA The London Nutritionist, Registered Dietitian
Jo Travers, The London Nutritionist and author of The Low-Fad Diet, is a state Registered Dietitian with a First Class BSc (Hons) in Human Nutrition & Dietetics.
She has been in private practice for five years, and in her media role has consulted on and off-screen for the BBC; Channel 4; and comments regularly in print and on radio (more often than not as the voice of reason when the latest outlandish food story hits the news).
She is also a spokesperson for the British Dietetic Association.
For many, 2022 has felt like a very long year. Even after the turmoil of 2020 and 2021, the last 12 months have been particularly difficult, and last Christmas seems like a very long time ago.
On the positive side, there has been possibly more innovation, ideas and forward thinking in the food sector than ever before.
Stacked up against that have been an incredible number of challenges.
Drought, floods, political comings and goings, the continuation of and the fallout from the pandemic, rising energy prices, avian flu and, of course, the war in Ukraine.
There has been a lot to take in.
So to reflect on a turbulent 12 months, in this episode of the Food Matters Live podcast, we scrutinise our traditional Christmas dinner, and consider how the food and drink we are going to enjoy on December 25th has been affected by the events of 2022.
We are joined by three fantastic guests, offering their insights on the year that was. Paul Kelly is Managing Director of KellyBronze Turkeys, Tom Bradshaw is Deputy President of the National Farmers Union, and Mardi Roberts is Director of Communications at Ridgeview Wine Estate.
Jamie Keeble is the man behind one of the most recognisable sausage brands in the UK.
HECK products are seen on supermarket shelves up and down the country and, for Jamie, it is a lifelong passion.
By his own admission, he struggled at school, and went to work in the family business making sausages.
In this episode of the Career Conversations podcast series, recorded in front of a live audience as part of our Inspiring Careers in Food events, we hear all about Jamie's journey to launching HECK and beyond.
Jamie started on the factory floor, sold sausages at markets, and worked long and hard hours.
He eventually started out on his own, launching HECK, which makes a wide variety of meat and meat-free products.
Listen to the full episode to find out how they managed to secure deals with major retailers, and why Jamie believes flexitarian diets are a key driver for the company's future growth.
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How well crops take up and use nutrients from the soil is of vital importance, in terms of crop yield, soil health, and the wider environment.
In this episode of the Food Matters Live podcast, made in partnership with Anglo American, we investigate why nutrient use efficiency is taking on evermore importance in the world of farming.
The increased global demand for food and the depletion of many natural resources, including our soils, has posed a big challenge for farmers.
Namely, getting the right nutrients into crops to meet the ever-increasing demand in a way that is sustainabl, whilst also being gentle on the environment.
Fertilisers play a critical role in making this possible by providing essential nutrients to the soil.
Previous episodes featuring Anglo American
Biodiversity in soil - why it matters to us all
How do we stop the rapid erosion of essential soils?
Can regenerative agriculture fix our food system?
What can be done to ensure that agricultural practices are sustainable?
As with anything, the incorrect use of fertilisers can also have negative effects on the soil and the wider environment too.
So finding a more sustainable approach is vital.
And there is a big discussion in the industry about nutrient use efficiency. Because increased nutrient efficiency could help improve crop yield and also move agriculture along the road towards net-zero.
But what exactly is nutrient use efficiency and how do we improve it?
POLY4 Fertilizer
POLY4 is the trademark name for polyhalite products from Anglo American. It is a naturally-occurring, low-chloride, multi-nutrient fertilizer certified for organic use.
It includes four of the six key macro nutrients that all plants need to grow: potassium, sulphur, magnesium and calcium, and a range of valuable micro nutrients.
It allows farmers to maximise their crop yield, increase quality and improve soil structure with one simple product.
Juergen Berwinkel, Commercial Agronomist, Anglo American
Juergen has been a Commercial Agronomist at Anglo American working on the market introduction of POLY4 in Germany, Poland, Austria and Southeast Europe since 2022.
He lives in North West Germany, running his own small farm with arable land and nature reserves (grassland for bird sanctuary).
He studied agriculture at the University of Applied Sciences in Osnabrueck and has worked in various areas of fertilization since 1995 (fertilization with organic residue products such as compost, sewage sludge, food production waste [1995 – 2007]).
He has worked in the fertiliser industry since 2007, and until 2021 was with EuroChem Agro in various research, consultancy and fertilizer sales positions in Central and Northern Europe.
In this episodes of the Food Matters Live podcast, Stefan meets Grace Dent.
Grace is a restaurant critic, broadcaster, author and podcaster.
She is well known to audiences in the UK in particular, having written for the Guardian and Evening Standard newspapers, making regular appearances on MasterChef, and presenting The Untold, a series on BBC Radio 4.
She has also written a number of novels and her award-winning memoir “Hungry”, as well as hosting the hugely popular podcast “Comfort Eating with Grace Dent.”
Listen to the full episode to find out about the one meal that has made Grace cry with joy, why she once dressed up as a Christmas pudding, and why she generally prefers a restaurant with one Michelin star over one that has three.
Oh, and there is a quick-fire round which reveals some of her more controversial food opinions!
Grace Dent, Restaurant Critic, Author, Broadcaster
Grace Dent is an award-winning restaurant critic who regularly writes for The Guardian and is a frequent guest judge on the hit BBC show Masterchef.
Grace also hosts a chart-topping podcast, Comfort Eating, for The Guardian and has written a best-selling memoir, Hungry.
Grace has partnered with P&G Professional to reveal how hospitality businesses can impress even the toughest critics, highlighting the importance of superlative cleaning to help lift up businesses, so they can lift up their communities.
"You wouldn't have wanted to have been my friend when I was at school," says Club Soda Founder, Laura Willoughby. " I'd have had you doing all sorts of things."
Laura describes herself as a doer: "When I see a problem, I want to fix it."
That level of drive has seen her career move in a number of different directions, but always with politics and social change playing some role.
In this episode of the Career Conversations series, recorded in front of a live audience at our Inspiring Careers in Food event, she reveals all about her journey.
It started with student politics, progressed to a powerful role in local politics, and even saw her dabble in Westminster politics.
Throughout all of that, alcohol was a feature.
Laura says she never got to the stage where she needed help, but says she started to bore herself and found she was drinking without even thinking about it.
After a period of turning up to pubs with teabags so she had something intersting to drink whilst still socialising, she decided to start Club Soda.
It's all about promoting non-alcoholic options that are designed for adults and still serve as a treat ("cola poured from a hose is not a treat," she says).
Club Soda has gone from success to success and that is largely down to Laura's committment, can-do attitude, and an unwavering desire for change.
Listen to the full episode to find out about the latest exciting evolution in the Club Soda journey, why Laura did not particularly enjoy university, and her unlikely connection to the Premier League football club, Arsenal.
Laura Willoughby MBE, Founder, Club Soda
Laura Willoughby MBE is the founder of the world’s largest mindful drinking, Club Soda, and the UK’s foremost expert in low and no alcoholic drinks.
Receiving an MBE for services to the community in 2004, Laura’s devotion to Club Soda means hundreds of thousands of people are supported in their journeys to live well by being more mindful about drinking alcohol.
Laura is an IWSC judge, and was voted one of 2022’s 100 most influential women in hospitality by CODE, named as one of Drinks Retailing’s latest Top 100 Most Influential People in Drink and is a Trustee for The Drinks Trust.
In 2015 a book was published that, for millions, was their first introduction to the gut microbiome.
“The Diet Myth: The Real Science Behind What We Eat” looks at the relationship between microbes, genetics, and diet.
A few years later, along came “Spoon-Fed” – a book which claimed to expose the bad science behind many government diet recommendations.
The author of both is, of course, Tim Spector, one of the most interesting, engaging, and knowledgeable speakers in the world of food.
He is also one of the most qualified. He is Professor of Genetic Epidemiology at King’s College London, honorary consultant physician at Guy’s and St Thomas’ hospital, and he is one of the top 100 most-cited scientists in the world.
He has been on the podcast before, and we were delighted to welcome him back to talk about his new book “Food For Life”.
Tim Spector, Professor of Epidemiology
Tim Spector is a medically qualified Professor of Epidemiology and Director of the TwinsUK registry at King’s College London.
His current work focuses on the microbiome and nutrition, and he is co-founder of the data science company ZOE Ltd which has commercialised a home kit for personalised nutrition.
He is also the lead researcher behind the world's biggest citizen science health project - the ZOE Covid study of over 4 million people, for which he was awarded an OBE.
Having published more than 900 research articles, he is ranked in the top 100 of the world’s most-cited scientists by Google.
He is the author of four popular science books, including "The Diet Myth”, “Spoon-Fed” and the most recent “Food for Life" which is a Sunday Times bestseller.
He makes regular appearances on social and mainstream media
Eating food is one of the most multisensory, emotional experiences we can have.
It is not something we are always that conscious of, but the smell of food cooking in the lead up to mealtime can take you back to your childhood, and the taste of a certain meal can transport you halfway around the world to a holiday that lives somewhere in the depths of your memory.
Even on a day-to-day basis, tasting food is one of life’s pleasures. A bit of joy on an otherwise dull day, it can be the focus of your evening, even a comfort at times.
So for people whose senses have been altered by illness, cooking and eating can become joyless, even isolating.
It is something lots of people have experienced with Covid. But it can be true too for people suffering other illnesses or going through invasive treatments, and the effect can be profound for people’s wider health and wellbeing.
So in this episode of the Food Matters Live podcast, we are exploring sensory cooking techniques which can help people to start enjoying their food again.
Ryan Riley, Co-Founder, Life Kitchen
Ryan Riley opened a cookery school for people with Cancer in 2019.
Life Kitchen is a not-for-profit cookery school for people whose taste has been affected by cancer or cancer treatment. It also teaches anyone who is experiencing an altered sense of taste due to Covid. Life Kitchen’s focus is on taste and flavour and helping people enjoy food again.
During cancer treatment and Covid, a lot of patients lose or experience changes to their sense of taste or smell. This is a really difficult side effect that can make mealtimes difficult and isolating.
Life Kitchen is run by co-founders Ryan Riley, author, cook and food stylist, and Kimberley Duke, recipe developer, trained chef and food stylist.
Both Ryan and Kim were inspired to launch Life Kitchen after losing parents to cancer.
Throughout Ryan’s mum Krista’s two-year battle with cancer, Ryan saw how chemotherapy was affecting her ability to taste and experience food. After her death, he wanted to honour his mother’s memory and use his cooking skills to help cancer patients find flavour and pleasure in food again. And so, Life Kitchen was born.
Life Kitchen is backed by science and they are advised by Professor Barry Smith, the founder of the Centre for Study of the Senses.
Professor Smith guides the Life Kitchen team on recipes and ingredients so that people living with an altered sense of taste get enjoyment out of food.
2023 looks set to be another challenging year, and rising to those challenges is going to require innovation and new thinking about how the global food industry feeds a growing population.
This episode Food Matters Live podcast is part of a short series shining a light on some of the start-ups who are shaping the future of the food industry.
They are the big thinkers, with big ideas about how to solve some of the world's biggest problems.
In this episode, we meet Jim Laird, CEO and co-founder of alternative protein company Enough.
Enough grows ABUNDA mycoprotein, a fermented food ingredient which is rich in protein and fibre.
ABUNDA is a highly versatile mycoprotein. It can be incorporated as a protein and fibre rich ingredient in established recipes or used to inspire new culinary creations.
Listen to this short episode to find out more about the work Enough is doing, the company's ambitions for the future, and how investors and customers can get involved in their journey.
Enough
As a food-tech company whose purpose is “to make protein sustainable” ENOUGH passionately believes in the merits of fermentation as the most technologically and economically viable solution to sustainably feed a growing global population.
As a team of 55 representing 17 nationalities, we want to do something that is “bigger than us” and are building what we hope will become the World’s largest protein facility, located in the Netherlands and from where we will start to supply in early 2023, initially producing the equivalent of five cows worth of protein every hour.
ENOUGH’s product Abunda® mycoprotein is a solution to make great tasting food that both provides an alternative and removes the need for the unacceptable impacts of intensive animal farming.
This addresses demand for non-animal protein that is forecast to grow by +15k tonnes every day for the next 5,000 days.
ENOUGH’s current plans are not enough to meet a relevant share of this but with collaboration, we embrace the opportunity to go further and faster.
Find out more by visiting the Enough website, emailing info@enough-food.com or following Enough on LinkedIn
Jim Laird, CEO and co-founder, Enough
As CEO and co-founder of ENOUGH, Jim has worked in the food industry for 30 years. This included supply chain roles running frozen beef and chicken factories in the early 1990s and managing the Quorn brand internationally in the late noughties.
Jim co-founded ENOUGH (formerly 3F BIO) in 2015 and feels massively privileged to work with a team who span three locations and 17 nationalities, and who are motivated by a collective purpose “to do something where the impact is bigger than us”.
As a motivated reducetarian Jim continues to acknowledge the need for further improvements in the way that we grow and produce protein to make great tasting foods and celebrates collaboration as a means to achieve this goal.
Sophie Medlin is quite clear about why she loves her job as a dietitian so much.
For her, it is all about making a difference to people's lives, something she describes as giving her "the best job satisfaction".
Sophie has her own practice, City Dietitians, and is the London Chair of the British Dietetic Association.
In this episode of the Career Conversations podcast series, recorded in front of a live audience at our first Inspiring Careers in Food event, she tells us all about her journey to the top.
She is one of the UK's leading dietitians and she is incredibly passionate about helping young people join the industry.
Sophie says the best way to get experience as a dietitian is to go and work in the NHS.
Although many people want their own practice, she says it is important to learn the trade in the national health service, where you will encounter a huge variety of issues.
She thinks that stands you in good stead, should you wish to go it alone in future.
Sophie specialises in gut health and says she was first drawn to it "because it's embarassing and taboo".
"We often see patients who have never spoken about it. De-stigmatising that and giving people help when they need it is magic," she says.
Listen to the full episode to find out what you can expect from a role like Sophie's, the types of skills you need to be a successful dietitian, and the courses you need to study.
Sophie Medlin, Consultant Dietitian
Sophie worked for many years in hospitals before moving to a career in academia where she was a lecturer in Nutrition and Dietetics at King’s College London before leaving to run City Dietitians and work as a consultant.
In her clinical work, Sophie specialised in managing the nutritional needs of people with intestinal problems. She is considered a leading specialist in the dietary management of bowel conditions such as Crohn’s disease, ulcerative colitis, diverticular disease and the nutritional management of colostomies and ileostomies.
Sophie carried this through to her research which focuses on the nutritional consequences of bowel surgery. Her experience in complex nutrition support sees her overseeing the nutritional management of patients with complex feeding needs such as tube feeding and intravenous nutrition support.
2023 looks set to be another challenging year, and rising to those challenges is going to require innovation and new thinking about how the global food industry feeds a growing population.
This episode Food Matters Live podcast is part of a short series shining a light on some of the start-ups who are shaping the future of the food industry.
They are the big thinkers, with big ideas about how to solve some of the world's biggest problems.
In this episode, we meet Kestutis Lipnickas, CEO of the insect protein company, Divaks.
Divaks makes oils, powders, and proteins using from high-quality insect-derived ingredients.
Its products are created for the food industry, and customised to meet the highest needs of both clients and consumers.
Listen to this short episode to find out more about the work Divaks is doing, the company's ambitions for the future, and how investors and customers can get involved in their journey.
About Divaks
Started in 2020 in Vilnius, Lithuania, Divaks is developing fully automated vertically integrated insect protein business.
The company is committed to creating high-quality insect-derived ingredients for the food industry, that excel in nutritional and functional qualities.
Divaks is growing rapidly and recently launched its own pilot facility, that will allow it to produce and develop high quality insect protein ingredients that can be customised to clients’ needs.
Find out more on the Divaks website or via email: info@divaks.com
We could be heading for a shortage of carbon dioxide.
Yes, you read that right, despite carbon emissions hitting record levels in 2022, CO2 for use in the food and drink industry is in short supply.
CO2 is used all across the sector, soft drink production of course, but also meat processing, brewing, baking, and many many others
But with the soaring price of natural gas, dwindling supply, and the shutdowns of CO2 plants in Cheshire and Teeside, there are fears that major shortages are just around the corner.
We have been here before. Significant CO2 scarcity in 2018 sent shockwaves through the industry.
But could we be facing an even worse situation this time around?
Prices of CO2 are already rocketing, so what can the industry do to prepare itself?
Mark Lorch, Professor of Public Engagement and Science Communication, University of Hull
Mark Lorch is a chemist, writer and science communicator. He started his research career working on protein folding and has since delved into many other aspects of biological chemistry ranging from how organisms' signalling molecules will be affected by ocean acidification to monitoring micro-pollutants in waterways.
Alongside his research, Mark spends his time communicating science to as wide an audience as possible.
He founded and directs the Hull Science Festival and leads on widening participation projects in the region.
He still finds time to contribute to various media outlets, his prose regularly appears in the mainstream press, and he pops up regularly on broadcast media.
He has also provided science consultancy services to film, game production companies and he sits on the Science Advisory Council of the National Police Chiefs' Council.
Emma McClarkin, Chief Executive, The British Beer and Pub Association
Emma McClarkin was appointed Chief Executive of the British Beer and Pub Association in 2019.
A passionate beer and pub lover, Emma is the voice for the beer and pub sector leading them through the pandemic, interfacing with government and stakeholders to secure vital grant support and economic stimulus to aid the recovery of the Sector. Protecting the future of the Great British Pub and our world-renowned brewers.
Prior to joining the BBPA, Emma served as a Member of the European Parliament for the East Midlands for 10 years. As a true beer lover, she also served as Vice President of the European Parliament Beer Club during this time. She has also held posts including Chairman of the Commonwealth Forum and Director of Global Policy for the Sports Integrity Global Alliance and is currently a Special Advisory Board Member at the Commonwealth Enterprise and Investment Council and a Director of the Ivors Academy.
Outside of work, Emma is a big fan of music and sport, closely following the rugby, football and cricket – as well as watching them in her local pub.
Good nutrition is vital during pregnancy, but how do you separate the myth from the science-based fact?
During the time between conception and birth, there are significant changes in the body’s nutritional requirements.
But of course there is no one-size-fits-all approach.
Changes during pregnancy are far-reaching and every woman requires different nutrition based on their body, their lifestyle, and their pregnancy.
Join our trends panel: Nutrition insight panel: eating for two – what are the latest trends in pregnancy nutrition?
There are other challenges too, myths and misleading stories about pregnancy would fill a very large book, or a never-ending twitter feed.
And with diet being so tied up with culture, it is hard to escape their pull.
In this episode of the Food Matters Live podcast, look at the nutritional demands of pregnancy and discuss which aspects of diet are most important, and which advice and products are actually worth taking seriously.
Hannah Love, Paediatric Nurse
Hannah Love is a paediatric nurse, nutritional therapist, parenting and sleep expert.
She has spent the last 25 years helping growing families with everything parenting related- from pregnancy all the way to toddlers.
Through her CALM approach (Consistent, Achievable, Loving and Manageable) she shows families that small changes can make a huge difference, whatever situation they find themselves in.
You can be a gentle parent, have a baby who sleeps well and who fits into your lifestyle - whatever that means to you.
She advises parents ,and parents to be, on everything from nutrition and weaning, to toddler behaviour and her favourite subject - sleep.
Visit Hannah's free private parenting Facebook community.
Shiada Drysdale is a high-flyer, and not just because she works for Virgin Atlantic.
As the company's Beverage Lead for Inflight Services, she selects the drinks that appear on all of Virgin's flights.
There is so much thought and research that goes into the selection of drinks you get on a flight, and it is Shiada's job to make sure what's on offer is the perfect fit.
That manifests itself in a number of different ways, from making sure the beverages chosen are the most popular with passengers, to ensuring the way they are packaged maximises use of space onboard.
Throw into that the complexities of how our sense of taste changes at altitude, and working out the logistics of making sure there is the right amount of the right drinks on flights crossing the globe, Shiada's job is not one for the faint-heart.
This episode of the Career Conversations podcast series was recorded in front of a live audience as part of our Inspiring Careers in Food event.
Listen to the full episode to find out how Shiada worked her way up to her current role, why she says she is always learning on the job, and hear about some of the female leaders who have inspired her throughout her career.
Shiada Drysdale, Inflight Services, Beverage Lead, Virgin Atlantic
Shiada has worked for Virgin Atlantic since 2007 holding a variety of key management roles with a customer focus.
Shiada currently manages and leads the global beverage proposition for Virgin Atlantic based within Inflight Services.
She curates and selects the beverage listings across all cabins, manages the supplier relationships and brand partnerships from concept to execution.
She enjoys the variety and the fast-paced aviation environment, and being part of the current evolution the beverage industry is entering in order to support the airlines sustainability ambitions.
What is the state of the relationship between consumers and the food industry?
What do consumers think about the food they eat? How safe do they consider the food they buy to be? And what can the food industry learn from tracking consumer behaviour?
In the UK, many of those questions can be answered by looking at the results of the Food Standards Agency's flagship Food and You 2 Survey.
We all have individual concerns and behaviours around food, but what do these individual preferences add up to when scaled to the national level? And how can the food industry use that information?
According to the survey, the biggest consumer concerns are food waste, the amount of sugar in food, and animal welfare.
More than 50% of respondents reported feeling worried about these issues.
The environment has shown itself to be a key issue too, with one third of people who responded to the survey saying they have intentionally bought food which has a low environmental impact.
Consumer confidence appears high, with 92% saying they believe food bought in Britain is safe to eat.
Listen to the full episode to find out more about the survey's results, how the data is being used in the food industry and beyond, and how the cost of living crisis is already having an impact on people's behaviour around food.
Michelle Patel, Food Standards Agency
Michelle Patel is the Deputy Director of Analysis and Insight within the Science team at the Food Standards Agency.
With nearly twenty years in Government and a background in communications she remains an endlessly curious scholar of public attitudes and behaviours.
She leads a fine team of over 50 analysts and has access to leading experts and a wide range of research tools to understand how and why people do what they do, and what the future holds when it comes to food.
The hormones which charge around in our bloodstream are incredibly influential, but what role can nutrition play in regulating them?
We are probably most familiar with oestrogen, progesterone and testosterone, the female and male sex hormones
But they are just part of a vast endocrine system, affecting our bodies in countless ways.
Things like appetite, metabolism, sleep, reproduction, body temperature, mood, you name it, there is a hormone controlling it.
But this is a delicate system and, if hormonal balance is out of sync, it can affect pretty much everything else.
So how does our nutrition interact with this system?
Is it possible to improve overall hormonal balance by tweaking what we eat?
And can we target specific things like better sleep or a more regulated appetite, without adversely affecting other aspects of the system?
Finally, in this episode of the Food Matters Live podcast, we ask: Is the food industry aware of its effect on our inner hormonal lives?
Suzie Sawyer, Clinical Nutritionist
Suzie Sawyer is a Clinical Nutritionist with over 20 years’ experience in the natural healthcare arena.
From working in a private clinic in Harley Street, to managing a team of nutritionists in one of the UK’s leading food supplement manufacturers, Suzie is passionate about the topic of nutrition with a specialisation in female health and menopause.
Working within a very evolved industry also requires her to be current on the latest science and research
Suzie’s work is broad and varied, running a busy nutrition clinic dealing with complex health conditions, offering sophisticated DNA testing, writing for a myriad of health publications, working as a regulatory consultant for various food supplement manufacturers, to educating others on the topic of nutrition.
She enjoys delivering inspirational and motivational seminars in the workplace including in 10 Downing Street, and speaking at industry events.
Suzie encourages positive change and lasting results. She has also worked as a Guest Presenter on QVC television and is a member of the Guild of Health Writers.
Sometimes the best ideas are born out of necessity, and that is exactly what happened for Jessica Harris, Founder of Little Bandits.
Her journey into the food industry began when her son was diagnosed with a severe allergy to cow's milk.
She had never worked with food before but was driven to create her own products after being disappointed with the free-from range that was on offer for children at the time.
In this episode of the Career Conversations podcast series, recorded in front of a live audience at our Inspiring Careers in Food event, Jessica tells us she was driven by a feeling that she did not want her son to feel excluded.
The ultimate guide to setting up your food and drinks brand
Little Bandits makes yoghurts which are free from the top 14 allergens, low in sugar, and free from additives.
But Jessica says it is not just about making free-from products, her aim has always been to make them tasty and convenient.
One of the big challenges was making sure the yoghurts were available in supermarkets, so parents could buy them as part of the weekly shop.
Listen to the full episode to find out how she got the business off the ground, and how she managed to beat cancer and raise a child all at the same time.
Useful organisations mentioned in the episode:
Bread and Jam - a community of emerging UK food and drink brands
Big Idea Ventures - a venture capital fund supporting start-ups
Jessica Harris, Chief Bandit and Founder, Little Bandits
Jess formerly worked in the international development sector directly raising and managing income of over £80 million during her 22-year career.
Prior to launching Little Bandits, Jess ran her own consultancy for five years and before that was a Director at Restless Development, responsible for a global team of 16 and accountable for partnerships, strategy and investments doubling income from £5m to £9m under her tenure.
Little Bandits has been inspired by her son Jonah’s food allergies and the lack of healthy, allergy-friendly products available.
Determined that Jonah and children like him, shouldn’t miss out on fun, tasty treats Little Bandits was born and launched into 157 Asda stores in July 2020.
How concerned are consumers with what is included on food and drink labels?
To some, it might sound like something regulators are more concerned about than shoppers. But a European survey shows more than 80% of consumers believe product information is of major importance.
So, it is crucial that food and drink producers get them right.
In this episode of the Food Matters Live podcast, which is part of a short series made in partnership with Brenntag, we take a look at the differences between clean and clear labels.
We hear a lot about clean label products, but is there an agreed definition of what it actually means? Does it mean the same to regulators, producers and consumers?
And what about clear labels? What is the difference? What is needed? What could be improved? And what might a clear label look like in the future?
More from Brenntag:
How to get a slice of the alternative protein market
Functional drinks - more than just a question of taste
In short, clean labels make it easier for consumers to recognise certain ingredients, often by using simple language.
Clear labels are about transparency, sign-posting claims about provenance or sustainability, for example.
But there is a lot more to it than those two simple lines of text. Labelling can be a complex world to navigate without expert guidance.
Listen to the full episode to learn more about informed consumers and connected consumers (and how to cater for both), why e-numbers are not always a bad thing, and how technology is helping food and drink manufacturers tell a more complete story about their products.
If you would like assistance from Brenntag with your development projects you can visit their booth at the upcoming Food Ingredients Europe show in Paris between 6th-8th December, or get in touch via their website.
Brenntag
Brenntag’s Nutrition team is home for more than 900 technical and commercial experts who are passionate about food and sustainable nutrition.
In its 28 fully-equipped application and development centres worldwide the team has specialized technical service capabilities and offers excellent service in co-creating the solutions for tomorrow.
The team’s aim is to achieve the optimum balance in nutritional composition looking for healthier options and nutritious formulations that satisfy every appetite.
The United Nations Climate Change Conference is underway in Sharm El Sheikh in Egypt.
In this episode of the Food Matters Live podcast, we are taking stock to ask the food industry about its hopes for COP27.
We have spoken to key figures from the sector to ask them:
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What they want to see achieved
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How hopeful they are that meaningful change can come about
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Whether or not the food industry gets enough attention at these climate change conferences
And we ask them to reflect on COP26 and what progress has been made in the last 12 months.
Dr Emma Keller, Head of Sustainability, Nestlé UK & Ireland
Emma Keller is Head of Sustainability for Nestlé UK&I, focussing on delivering the ambitious net-zero climate commitment and driving the business to be a force for good.
Prior to joining Nestlé, Emma led a team at WWF on food system transformation and before that was in Unilever’s sustainability team working on bringing the Unilever Sustainable Living Plan to life.
She also holds a doctorate in supply chain sustainability.
Toni Vernelli, International Head of Communications and Marketing, Veganuary
The daughter of a butcher from a small town in Northern Canada, Toni gave up meat in her teens when she learned that we can live and be healthy without it.
Now vegan for more than 30 years, she believes passionately that we need a mass shift towards plant-based eating and is proud to be part of an organisation, Veganuary, fuelling this change.
She also holds a PhD in Animal Behaviour.
James Hand, Co-Founder, Giki
James Hand is a data scientist and carbon footprint specialist who co-founded Giki with his wife Jo in 2017.
Before setting up Giki, James worked for 20 years in fund management at Ninety One where he was co-CIO, co-head of the 4Factor equity team and built the ESG team.
James has worked with various academics, including Dr Richard Carmichael, on the role that individuals can play in achieving Net Zero and lectured on behavioural finance and personal carbon footprints
To mark National School Meals Week in the UK, the Food Matters Live podcast is making a series of episodes looking at the challenges around providing nutritious food for our children in the school canteen.
In recent episodes, we have heard from the school caterer’s trade body, LACA, about the challenges they are facing, and from School Food Matters, a charity fighting to improve school meals.
Rising prices and supply chain issues are leading to some providers saying they will have to change their menus.
In this episode, we meet Dr Jennie Parnham, a researcher at Imperial College London who has studied the impact school meals can have on a child’s learning.
Dr Jennie Parnham, Researcher, Public Health Policy Evaluation Unit, Imperial College London
Dr Jennie Parnham is a researcher based in the Public Health Policy Evaluation Unit at Imperial College London whose work focuses on the inequalities in diet and nutrition for low-income children and the policies which can be used to address these.
Through her work she has developed an expertise in policy evaluation, nutritional epidemiology, and nutrition welfare policies.
These research interests were developed through her studies in Nutrition (BSc) at the University of Leeds and Social Epidemiology (MSc) at University College London.
She completed a NIHR School of Public Health Research funded PhD evaluating nutrition welfare policies in the UK at Imperial College London.
As part of this project, she used quantitative methods to explore the impact of the Healthy Start voucher scheme and free school meals on low-income children, filling critical evidence gaps for these policies.
To mark National School Meals Week in the UK, the Food Matters Live podcast is making a series of episodes looking at the challenges around providing nutritious food for our children in the school canteen.
In the last episode, we heard from the school caterer’s trade body LACA, about the challenges they are facing from rising costs and supply chain issues.
There is no denying the difficulties being faced by school meal providers, but are there some innovative solutions out there?
In this episode we meet Stephanie Slater, Founder and Chief Executive of the charity School Food Matters.
Look out for the next episode, where we hear from a researcher, who has studied the important role school meals can play in a child’s learning.
Stephanie Slater, Chief Executive and Founder, School Food Matters
Stephanie Slater is Founder and Chief Executive at School Food Matters.
She set up the charity in 2007 after successfully campaigning to improve the food at her children’s primary school.
In 2012, she was invited to join the School Food Plan's expert panel, tasked by the Department of Education to create an action plan to help head teachers improve school food.
Ten years on, Stephanie has brought together leading charities in the School Food Review, a group calling on government to reform school food funding and policy so that no child misses out on good nutrition at school.
Stephanie is vice-chair of Sustain; the alliance for better food and farming, a trustee of Alexandra Rose Charity and a member of the London Food Board.
To mark National School Meals Week in the UK, the Food Matters Live podcast is making a series of episodes looking at the challenges around providing nutritious food for our children in the school canteen.
School meals are under pressure. Rising costs and supply chain issues are leading to some providers saying they will have to change their menus.
So what does that mean for the food that is provided and the children who are eating it?
Later in the series we will speak to a researcher, who has studied the impact of school meals on a child’s learning, and a school food charity.
But in this episode we meet Brad Pearce, Managing Director of the school caterers trade body LACA, to find out more about the challenges they are facing and how they are hoping to overcome them.
Brad Pearce, Managing Director, LACA
Brad started his local government career straight from school at 16 joining Devon’s Trading Standards Team before taking up Client roles for Compulsory Competitive Tendering (CCT) in cleaning and school catering in the late 1980’s.
Plymouth born and bred, Brad moved to the new unitary authority of Plymouth City Council in 1998 and took on the role of sales and marketing of services direct to schools.
In 2007 the Director of Education asked Brad to take on the role of Education Catering Manager and run the school meals service at a time of immense change and the initial impact of Jamie Oliver’s school meals campaign which, helpfully, lead to a significant opportunity and government funding to enable a plan to fully refurbish the school kitchen estate and build 21 new kitchens – ending transported meals across the city over the next 5 years.
In 2013, Brad worked with the team at the national School Food Plan and lead the small schools project across rural Devon and Cornwall whilst at the same time working with schools in the city of Plymouth and the Council to secure a new way forward in providing their school food.
In April 2015, CATERed was launched as the country’s first and only cooperative school meals provider owned by schools and the council where all schools share resources and funding - the big supporting the small – to ensure all children and young people, whatever their background, can access great tasting, freshly prepared, hot school food made from locally and regionally sourced produce and ingredients.
Brad is the Managing Director of CATERed, has been a member of LACA since the early 1990’s, held the position of Regional Chair for the South West Region becoming a Board Member in 2018 and is now the National Vice Chair.
What is it like to work for one of the most well-known and growing brands in the food industry?
That's exactly the position Dr David Lloyd, Senior Research and Development Manager at Huel, finds himself in.
In this episode of the Career Conversations podcast series, the first to be recorded in front of a live studio audience as part of our Inspiring Careers in Food Series of events, he reveals all about his journey to the top.
Dr Lloyd's role as Huel is heavily science based and includes a lot of project management.
He has a degree in Chemical Engineering, which he got at Loughborough University, and he has a PhD in Formulation Engineering from the University of Birmingham.
Before joining Huel, he was chief scientist at the huge multinational Unilever.
Listen to the full episode to find out how Dr Lloyd found the move from Unilever to Huel, how much you can expect to earn if you follow a career path like his, and enjoy some questions from our audience of students who attended the event.
Dr David Lloyd, Senior R&D Manager, Huel
Dr David Lloyd is Senior R&D Manager of Huel, a food company that makes a variety of nutritionally complete, plant-based meal products.
As Huel has expanded in employees, sales revenue and scientific capability, David has played an important role on that journey over the last 3 years. He is now co-ordinating Huel’s longer-term R&D strategy to drive further growth and help Huel move up another gear.
A passionate scientist and engineer (depending on the task at hand), David whilst still in the relatively early stages of his career has had a somewhat varied experience across industry and academia.
Graduating from Loughborough with a degree in Chemical Engineering, it is slightly unconventional David wasn’t swallowed into the world of Petrochemicals and Pharmaceuticals with most of his peers but his passion for food led him in a different direction.
After studying an Engineering Doctorate in Formulation Engineering under well renown food scientist Prof. Ian Norton, David worked 5 years for FMCG giants Unilever carrying out R&D innovation projects on ice cream & Ready-to-drink Iced Tea. Looking for a new challenge brought him into the early stages of the rapidly growing Huel business looking after their Ready-to-drink category before a switch to his current role.
A common theme throughout David’s career is the ability to adapt and thrive in different environments. Industry or academia, small or large business, he has won multiple accolades for presentations, business delivery and most recently been nominated for Food & Drink Scientist of the Year 2022.
The food industry is arguably one of the most innovative sectors in the world, but what are the strategies and ideas that underpin successful product innovation?
Innovation is big business in the food and drink industry. On the Food Matters Live podcast, we are often meeting people with great new ideas or tapping into growth trends, whether that is wellness, nutrition, plant based, ag-tech, or a whole host more.
In this episode, made in partnership with Sopheon, we dig deep into the art and science of innovation, and ask: Are there certain practices that support most, if not all, successful product innovation projects?
Which approaches can drive product innovation forwards? And what are the key questions innovators should be asking themselves?
The modern world is ultra-connected, things are manufactured and assembled in multiple countries, team members work in different time zones, products are sold in different places.
That creates plenty of opportunity for innovation, but it can throw up challenges too. So, what does an ultra-connected world mean for innovation leaders?
We delve into the potential opportunities provided by the Metaverse, and how innovators are looking at exploiting that brand new environment.
What about smaller companies looking to innovate? Are the challenges different compared to larger businesses?
Sopheon is a company with a long history of considering these ideas and applying them through its innovation management software and services.
Our guest on this episode is Paul Heller, Sopheon's Chief Evangelist.
Paul has led technology strategy and product development for Sopheon for nearly 25 years and is just the man to provide an informed perspective on how to go about your product innovation project.
Sopheon
Enriched by experience with hundreds of longstanding, blue-chip customers, Sopheon provides the ability to control and manage innovation and new product development programs and pipelines more effectively and efficiently.
Sopheon solutions deliver an innovation decision command centre that gives companies complete visibility, smarter decision-making, and better time to value.
Sopheon offers a flexible and scalable single innovation system that integrates with any system or innovation process, is straightforward to deploy and use, and which is based on deep industry best practices and powerful decision support and data visualization capabilities.
Sopheon clients enjoy superior strategy-to-execution performance and growth because they can consistently innovate, define, and develop a successful portfolio of products, and achieve faster time to market.
Paul Heller, Chief Evangelist, Sopheon
Paul Heller has led technology strategy and product development for Sopheon since 1999.
Today, his leadership helps Sopheon’s blue-chip client portfolio achieve high levels of success from their investments in innovation.
Paul navigates the technology landscape for both Sopheon and its customers and identifies the business values linked to investments in innovation management systems and processes.
He also advises executives on how to be more successful in innovation and regularly speaks and writes about innovation to business audiences.
Functional beverages may have begun life as a niche part of the drinks market, but with them now generating billions of dollars in revenue globally, it is a sector that cannot be ignored.
Just go to your local supermarket or convenience store and see how many are on offer.
But where is the market heading? What are the latest developments in terms of ingredients? And what does the data show consumers are after?
In this episode, which is part of a short series made in partnership with Brenntag Food and Nutrition, we seek to answer those questions.
Functional drinks have a market value of around $120 billion and that covers a whole range of different products.
Some are attractive to people looking to stay active and mentally alert, but there are lots of different reasons people are attracted to functional drinks.
The difficulty can be in seeing which way the market is moving and where the opportunities might be.
There are other challenges thrown up by adding functional ingredients to drinks, not least getting the flavour right.
Today's functional drinks market is about offering more than just one benefit per beverage, and creating a product using multiple functional ingredients presents its own challenges and is a fine balancing act.
Brenntag share their expertise in this field, giving some insights into how they do it and how they work with their customers to meet their requirements on both functionality and taste.
Listen to the full episode to find out about the main trends in the market, why some flavours work better with specific ingredients, and the important role e-gaming could play in the future of functional beverages.
If you would like assistance from Brenntag with your development projects you can visit their booth at the upcoming Food Ingredients Europe show in Paris between 6th-8th December, or get in touch via their website.
Brenntag
Brenntag’s Nutrition team is home for more than 900 technical and commercial experts who are passionate about food and sustainable nutrition.
In its 28 fully-equipped application and development centres worldwide the team has specialized technical service capabilities and offers excellent service in co-creating the solutions for tomorrow.
The team’s aim is to achieve the optimum balance in nutritional composition looking for healthier options and nutritious formulations that satisfy every appetite.
Energy prices are soaring and having a profound and growing impact on businesses of all kinds.
But the hospitality sector has faced incredible pressure across two years of the Covid pandemic. So, how is it coping with this latest, significant challenge?
It is a sector where showing a positive, welcoming face to your customers is vital.
But businesses in the sector are reporting energy price rises of 95%, and many are being forced to raise prices, drastically reduce energy use, and cut trading hours.
In the UK, the Government has offered support in its Mini Budget.
But, with a tough winter looming, will that help be enough?
Will the smile be back on the face of the hospitality sector in the medium term?
In this episode we hear from two people who can offer a rounded view of how the energy price crisis is affecting the industry.
Gareth Fulford is chef and patron at a restaurant in Cheltenham, where he is feeling the effects every single day.
His business, like many others, is fighting battles on two fronts; the increased cost of energy and the fact his customers have less disposable income as inflation soars.
Harriet Walker is an analyst at Cornwall Insight, a firm that predicted a typical household energy bill could hit more than £4,000 next year.
Gareth Fulford, Chef/patron, Purslane Restaurant
Purslane specialises in sustainable British seafood paired with the best Cotswold produce.
Gareth comes from a family of butchers and has been working as a chef since his 16th birthday in various kitchens across the UK.
Then, after five years working at prestigious events cooking for royalty and various A-list celebrities, he settled in the Cotswolds to work at a top-quality gastro pub before realising his dream of opening Purslane Restaurant in 2012.
Harriet Walker, Analyst, Cornwall Insight
Harriet is an Analyst at Cornwall Insight in the Consumer Markets team, focusing on non-domestic supply and services.
Harriet leads the delivery of the quarterly SME Pricing report and co-produces the monthly and quarterly reports for the Non-Domestic Supplier Insight Service (NDSIS).
Harriet joined Cornwall Insight in September 2021 after completing a MSc in Climate Change and International Development at the University of East Anglia.
She also volunteered as a Blog Content Coordinator for the virtual Climate Exp0 conference in 2021, working on the Green Recovery topic.
Anne Marie Butler did not always want to work in the food industry, in fact, she had originally hoped to become a lawyer.
But she ended up becoming the "queen of cheese" at the dairy firm Edlong, thanks in part to a chance bit of work experience.
"I just didn't bother to arrange anything," she tells Elisa Roche in this episode of the Career Conversations podcast series.
She ended up doing at stint at Kerry and so began her lifelong passion for food innovation, flavour and dairy.
Anne Marie tells Elisa she believes everything happens for a reason and that work placement really has seen her land on her feet.
She is now Edlong's Global Director of Innovation and Commercial Development.
Like many people in the industry, she started off with a science degree and moved into new product development.
Anne Marie says she believes everything happens for a reason and she urges others to "follow their gut" when making career decisions.
Listen to the full episode to find out how she made it to her current role.
Anne Marie Butler, Global Director of Innovation, Edlong
Anne Marie has been in the food industry for over 15 years.
With a varied background covering manufacturing, R&D and applications focusing on cheese, processed cheese, dairy alternatives, and flavours she has a passion for all things food.
There is no doubt that the alternative protein market is growing, but how can food companies make their own mark in this area?
We are certainly hearing more and more about these products and there is no doubt that it has never been easier to find them on our supermarket shelves.
In this episode of the Food Matters Live podcast, made in partnership with Brenntag Food and Nutrition, we explore the challenges and the solutions for creating meat and dairy-free alternative products that excite the taste buds and entice consumers.
Meat-alternatives, in particular, throw up a number of challenges, but work is being done right around the world to get things like the taste, texture and nutrient profile just right.
And the prize for achieving those things is huge. It is predicted that the alternative protein market will grow to $26 billion by 2024.
So does that mean we are all about to adopt a vegetarian diet? It seems the answer is no, with a growing number of consumers declaring themselves to be flexitarian.
That throws up even more intriguing possibilities for producers, with hybrid products potentially taking centre stage.
It is sometimes a difficult world to navigate, which is where Brenntag comes in.
The company, with its knowledge of ingredients, market data and future trends, works with food producers to help them create the products they want to take to market.
Listen to the full episode to learn more about the current state of the alternative protein market and where it might be heading, how Brenntag works with its customers to develop new products, and listen to our host, Stefan Gates, take part in a taste test.
If you would like assistance from Brenntag with your development projects you can visit their booth at the upcoming Food Ingredients Europe show in Paris between 6th-8th December, or get in touch via their website.
Brenntag
Brenntag’s Nutrition team is home for more than 900 technical and commercial experts who are passionate about food and sustainable nutrition.
In its 28 fully-equipped application and development centres worldwide the team has specialized technical service capabilities and offers excellent service in co-creating the solutions for tomorrow.
The team’s aim is to achieve the optimum balance in nutritional composition looking for healthier options and nutritious formulations that satisfy every appetite.
For people coming out of prison, finding work can be a real struggle, but could the food industry hold the answer?
There is a labour crisis in the industry at the moment, with a desperate need for a larger workforce.
The Government’s Environment, Food and Rural Affairs Committee says chronic shortages could lead to further price rises and the UK becoming more dependent on food imports.
In fact, it says if nothing is done to address the issue, labour shortages will shrink the sector permanently.
The latest data suggests that as many as 80% of ex-prisoners are still unemployed a year after release.
So skilling up for this sector seems like a great idea.
But with an industry which is increasingly hi-tech and forward thinking, is it possible to provide the right kind of up-to-date training and teach the right skills inside the prison walls?
Listen to the full episode to find out more about two initiatives aimed at helping people into work after prison, how they are trying to overcome some of the unique challenges, and why there is a move towards training prisoners in the latest technological advances.
Yvonne Thomas, Chief Executive, The Clink Charity
Yvonne joined The Clink Charity in January 2022 having spent her career to date in public and private sector organisations including BT, The Ministry of Justice and Interserve.
Latterly, she has been advising organisations including charities and community interest companies, particularly those who help find people good jobs and decent accommodation.
Much of her career has been spent trying to find ways to support people in their rehabilitation journey.
She is also a trustee of the national charity, People, Potential, Possibilities (P3).
Charlie Guy – co-founder and CEO of LettUs Grow
Charlie is co-founder and CEO of LettUs Grow, an indoor farming technology company on a mission to reduce the waste and carbon footprint of fresh produce, whilst increasing the sustainability and resilience of our global food system for future generations.
Charlie has led LettUs Grow’s growth from three to over 30 staff members over the last five years, overseeing strategic direction and core business development activities.
He was 2018 UK Tech Founder of the Year, Shell’s Young Entrepreneur of the Year 2019 and a finalist in the 2018 global Green Challenge sustainability award.
Charlie is a founding member of the UK Urban Agritech Advisory Board and a judge for the internationally acclaimed Postcode Lotteries Green Challenge competition.
In the UK today there are millions of people going hungry, including an estimated two million children.
It is hard to believe in a rich and resourceful country like the UK where there is, of course, more than enough food to go round. It is just not in the right place.
And that is where FareShare UK comes in. FareShare is a national network of charitable food redistributors, who take surplus and waste food from the food industry and get it to frontline charities and community groups.
However, this system is under severe stress.
As the retailers and food producers are becoming more sustainable and managing to reduce food waste, donations to food charities have been reducing.
To compound that, the cost of living crisis is having a major detrimental effect on the food charities themselves.
So, is the food still getting to where it needs to go? And can the food industry do more to help?
Carl Hawkes, Head of Network Support, FareShare UK
Carl Hawkes is amulti award-winning third sector leader who is passionate about creating opportunities for all.
Currently the Head of Network Support at FareShare UK, Carl manages the distribution of FareShare’s food and also leads FareShare UK’s Employability Services and Community Development Team.
Over the past 8 years, Carl has managed over £65 million worth of grants supporting those most in need.
Carl is a regular guest lecturer at Leeds Beckett University, lecturing the Food Nutrition students on the societal benefit of redistributing surplus food. Carl has served on the Board of Trustees at the South Yorkshire Eating Disorder Association and is currently a Board Member at the Leeds Community Foundation.
Outside of work Carl enjoys walking his dog and supporting Everton FC.
Catherine Washbrook Davies is one of the UK’s leading experts in diabetes, diet and weight management.
She currently has two roles, as a Diabetes UK clinical champion in Wales, and as the All Wales Nutrition and Dietetic Lead for Diabetes for NHS Wales.
Catherine advocates an "everything in moderation" philosophy and says she still enjoys chocolate!
She says no food group should be banned when trying to get healthier.
Catherine has an amazing job whether she is advising individuals or entire communities about how to make life changing improvements.
Find out more about the up-coming Food Matters Live careers event series
Listen to the full episode to find out how she ended up with such a prominent role in the place she studied, why she is not so keen on nutrition advice being given out on social media, and her take on how some elements of the food industry are fuelling obesity.
Catherine Washbrook-Davies MSc, BSc (Hons) RD, All Wales Nutrition and Dietetic lead for diabetes and All Wales Diabetes Prevention Programme
Catherine has 20 years experience delivering patient education in both type 2 diabetes and weight management.
She currently holds a dual role across Wales and is a Diabetes UK Clinical champion.
Catherine is the all Wales nutrition & dietetic lead for diabetes for NHS Wales, responsible for ensuring a consistent approach to food and nutrition education across Wales for people living with diabetes.
Within this role she leads the all Wales type 2 diabetes remission project.
Catherine is also the dietetic clinical lead for the All Wales Diabetes Prevention Programme working in partnership with public health Wales and partners to instigate a once for Wales diabetes prevention programme.
She has gained a great deal of understanding and empathy for people living with obesity and/or diabetes and the complexities of coping with these through the use of motivational interviewing techniques and skills.
The Soft Drinks Industry Levy, also known as the Sugar Tax, was introduced in the UK in 2018 with the aim of tackling childhood obesity.
But what might the implications be if the UK Government decides to scrap it?
According to many people, it has been a great success.
Drinks manufacturers have reformulated their products, reducing the sugar content in drinks, around £300 million a year has been raised, which has been spent on things like school sports and breakfast clubs, and it is estimated the amount of sugar purchased by households through soft drinks fell by 10% in the year following the introduction.
However, not everyone thinks it is a good thing. And its existence is under threat.
At the time of writing, Liz Truss has announced her resignation as UK Prime Minister, but it is not clear who will replace her.
In the weeks before her resignation, it was widely reported that she was considering scrapping the Sugar Tax.
As treasury minister Liz Truss said "taxes on treats" hit those on the lowest incomes and people should be "free to choose".
Whoever takes over at 10 Downing Street will have a decision to make; keep the Sugar Tax or abandon it.
So, we are asking: how well has the tax worked, and what might happen if it was to disappear?
Christopher Snowdon, Head of Lifestyle Economics, Institute of Economic Affairs
Christopher Snowdon is Head of Lifestyle Economics at the Institute of Economic Affairs.
He is the author of The Art of Suppression, The Spirit Level Delusion and Velvet Glove; Iron Fist.
His work focuses on pleasure, prohibition and dodgy statistics.
He has authored a number of publications including Sock Puppets, Euro Puppets, The Proof of the Pudding, The Crack Cocaine of Gambling and Free Market Solutions in Health
Giles Yeo MBE, Professor of Molecular Neuroendocrinology at the Medical Research Council’s Metabolic Diseases Unit
Giles Yeo is a Principal Research Associate at MRC Metabolic Diseases Unit and the Scientific Director of the Genomics/Transcriptomics Core at the University of Cambridge.
His main research focus is exploring brain control of food intake and the role genetics plays in appetite behaviour.
Giles is not just a researcher; he is also a published author and broadcaster.
It is boom time for the ancient method of food production known as fermentation.
And it is being driven by the growth in alternative proteins.
As the sector grows, new ingredients are being created by fermentation, and research is showing even greater possibilities for the future.
Of course, as any lover of beer, wine, yoghurt, and cheese knows fermentation is nothing new.
But modern methods like biomass fermentation and precision fermentation are helping people innovate, not just through new products but also through incredible efficiencies in production.
Even at its most basic, fermentation seems like a slightly magical process.
So, in this episode of the Food Matters Live podcast, we investigate at the science and look to the future to ask where the sector might be heading.
Listen to the full episode to find out how fermentation is defined, how the process works, and why, despite being around for centuries, it could have a significant role in the future of food.
Dr Tim Finnigan, Chief Scientific Officer, Quorn Foods
Dr Tim Finnigan serves as Chief Scientific Officer at Quorn Foods, responsible for the research collaborations that underpin our agenda for sustainable nutrition.
With more than 30 years at Quorn, Tim has designed many of the products, processes and intellectual property held by the business, as well as advancing an ever deeper scientific understanding of Quorn mycoprotein and its contemporary role in assuring a sustainable food future.
Tim is also a keen exercise enthusiast committed to the possibilities of healthy ageing.
Tim is a PhD graduate of the Food and Biosciences faculty of the University of Reading and has held innovation roles in UK government food research, Kraft General Foods, APV, RHM, AstraZeneca and Premier Foods.
He designs and directs fast-paced and profitable scientific research and innovation through high-performing teams.
Tim has been instrumental in helping to establish Quorn Foods as the world’s leading sustainable protein business.
Carlotte Lucas, Corporate Engagement Manager, Good Food Institute
Carlotte supports the food industry to make delicious and affordable plant-based meat available across Europe, and prepare the sector for the arrival of cultivated meat.
Carlotte leads the Good Food Institute's corporate engagement work, connecting with companies and investors across Europe to encourage investment and innovation in sustainable proteins.
She is based in Amsterdam, Netherlands, and her background is in change management consultancy with Deloitte, supporting companies and stakeholders through large-scale transformations.
"I see my job as being the guardian of COOK's values and purpose," says the company's Co-CEO, Rosie Brown. "To make sure that everybody in COOK is living the values that were set out when he started the business."
It is clear from listening to Rosie that the way COOK does business is just as important to her as making a profit, if not more so.
In this episode of the Career Conversations podcast series, she tells us how she ended up co-running the hugely popular frozen meals company.
She tells host Elisa Roche she started life wanting to be a nurse, then moved into the political world, before deciding to join her brother Ed at COOK.
Ed founded the business and Rosie joined three years later.
They also work with another of their brothers. "We've always got on," she says.
"I think it helps that Ed and I share values and have been completely united in our vision for COOK, not just in what we want to achieve but how we want to get there."
Listen to the full episode to find out why Rosie believes business can be a force for good in the world, her secret to maintaining a company's values when you have 1,600 staff members, and how the cost of living crisis is affecting the business.
Find out more about the up-coming Food Matters Live careers event series
Rosie Brown, Co-CEO, COOK
Growing up, Rosie Brown dreamed of a career in nursing, but a year into training she realised it wasn’t for her. Then she worked in the City. Another mistake.
Aged 25, she joined her brother Ed’s new frozen meals business – COOK. Together, the siblings built it into a £100m company, with nearly 90 stores, hundreds of concessions, and a thriving e-commerce arm – making it one of the largest independently owned food businesses in the UK.
Rosie was the company’s first Head of People – and people remain at the core of her work today. She believes in the power of business to make a positive impact and, for her, COOK is about building community one plate, one person at a time.
“The biggest impact a company can have is its people,” says Rosie. “Employment can change people’s lives. Given the right support, everyone can achieve extraordinary things.”
Rosie is proud to chair the employment board at HMP Wandsworth – and ex-offenders, former addicts and the homeless made up 10 per cent of COOK’s new recruits last year, as part of its pioneering RAW Talent programme.
Founded in 1997, COOK nourishes the nation through 90 retail stores (but notably not in the big four supermarkets), 800 concessions, and a rapidly expanding delivery business. Their kitchens use the same techniques you would at home, so everything looks and (more importantly) tastes – homemade. They just use bigger pans. Resolutely independent, today COOK has 1,700 employees and turned over £94.4m in 2021/22 – without selling a single meal through one of the Big Four supermarkets.
There are three key strands to COOK: food that tastes like it’s been made at home, business independence, and creating community.
Millions of people around the world go to bed hungry every night.
It is an appalling fact, especially in a world where billions of tonnes of food is wasted every year.
There are few places on Earth, if any, were hunger is more of a critical issue than in Somalia, East Africa.
Malnutrition is rife in the country, which has been beset by drought and conflict. Government officials warn Somalia is on the brink of famine.
In this episode of the Food Matters Live podcast, we meet the people who are working tirelessly to stop hunger, in Somalia and elsewhere in the world.
Action Against Hunger works in more than 50 countries around the world, providing life-saving programmes and helping millions of people.
But how does an organisation like this go about helping so many people?
The Love Food Give Food Campaign
Action Against Hunger UK’s Love Food Give Food campaign brings together the food and hospitality industry and their customers to take action against hunger. Through our shared love of food, we can fight the hunger crisis and help vulnerable communities to build a brighter future.
Just £1 can provide a mother with a day’s worth of life saving therapeutic food to treat a malnourished child. In September and October, you can support our life-saving work by donating on Action Against Hunger’s website or at one of the restaurants participating in the campaign.
Click here to find out more
What work goes into getting the right help, to the right people, at the right time?
We are joined from Mogadishu by Action Against Hunger's Country Director in Somalia, Ahmed Khalif, detailing the exact work that is happening in the country.
He tells us about the groundwork that needed to be laid to allow aid to arrive, as well as how they overcome the challenge of working with different communities in the country.
Alison McNutly, Action Against Hunger UK's Director of Operations reveals how the charity works out what help is needed, and the logistics of getting it where it is most needed.
Action Against Hunger UK's Head of Nutrition, Alexandra Rutishauser-Perera, sheds some light on the innovations in nutrition that are helping to ensure the maximum amount of help is sent to the maximum number of people.
Alexandra Rutishauser-Perera, Action Against Hunger UK’s Head of Nutrition
Alexandra is a multi-skilled registered nurse holding an MSc in Nutrition for Global Health from the London school of Hygiene and Tropical Medicine and a Diploma in Tropical Medicine. She has 16 years' experience in the field of public health nutrition in diverse settings across Africa and Asia.
Before Action Against Hunger, she worked for Doctors Without Borders, International Medical Corps and Save the Children. Recognised for her technical skills, she is a guest lecturer at the LSHM, LSTM, Metropolitan and Westminster Universities, King’s College and the American University of Beirut.
She is, amongst others, a member of the strategic advisory groups of the Global Nutrition Cluster and Infant Feeding in Emergency core group and co-chairs the Global technical Assistance Mechanism on Nutrition Information Systems. She also coordinates a group of researchers working on the topic of Kwashiorkor
Alison McNulty, Action Against Hunger UK’s Director of Operations
Alison McNulty has been Operations Director at Action Against Hunger UK since 2020.
She brings a strong background in research, evaluation and strategy following a career as a health and social care researcher, and has managed and led teams to support the creation of strong evidence.
Alison has worked in the humanitarian sector since 2010, after leaving the academic sector, and has a passion to showcase the impact of the charity as it strives for a world free from hunger.
Ahmed Khalif, Action Against Hunger Country Director in Somalia
Ahmed is a seasoned humanitarian and development professional who has held middle and senior leadership positions in various organisations.
Ahmed holds a Master of Arts in Humanitarian Assistance from Tufts University, USA; a Post Graduate Certificate in Humanitarian Leadership from Deakin University; and a Bachelor of Arts in Business Studies from the University of Northampton, UK. He has a specific interest in strengthening systems, such as food, health, and water as well as disaster resilience.
How much impact will the drought of 2022 have on the food system in the UK, Europe, and around the world?
The summer of 2022 will be remembered for a lack of rain, wildfires, and extreme temperatures.
For the first time since records began, Britain endured temperatures of 40 degrees Celsius.
Records were broken across Europe too, with a high of 47 degrees recorded in Portugal.
Rivers dried up and wildfires broke out in 19 European countries, including England, France, Spain, and Greece.
The high temperatures were compounded by a lack of rain. For the UK, 2022 is the driest in nearly 50 years.
In this episode of the Food Matters Live podcast, we ask: how is the extreme weather affecting food production?
With climate change promising more summers like this, what does it mean for the future of the global food system?
And what might the long-term impacts be of some the challenges we are beginning to face today?
Professor Tim G. Benton, Research Director, Environment and Society Programme, Chatham House
Professor Tim G. Benton joined Chatham House in 2016 as a distinguished visiting fellow, at which time he was also dean of strategic research initiatives at the University of Leeds.
From 2011-2016 he was the ‘champion’ of the UK’s Global Food Security programme, which was a multi-agency partnership of the UK’s public bodies (government departments, devolved governments and research councils) with an interest in the challenges around food.
He has worked with UK governments, the EU and G20. He has been a global agenda steward of the World Economic Forum, and is an author of the IPCC’s Special Report on Food, Land and Climate (2019), and the UK’s Climate Change Risk Assessment (2017, 2022).
He has published more than 150 academic papers, many tackling how systems respond to environmental change.
His work on sustainability leadership has been recognized with an honorary fellowship of the UK’s Society for the Environment, and a doctorate honoris causa from the Université catholique de Louvain, Belgium
Jack Ward, Group CEO, British Growers Association
Jack Ward is the Group CEO and he has a prestigious background in the sectors having previously held roles such as Regional Director for the NFU, Director for the Oxford Farming Conference, Chairman & Trustee for Nuffield Farming Scholarship, CEO of the City & Guilds Land Based Services before becoming CEO of British Growers in 2014.
As he states “We aim to raise the profile of UK Fresh Produce and horticulture by encouraging a greater understanding of the industry and its importance to the UK economy.
The sectors are a major employer, an important source of investment and an integral part of the UK food supply chain.
We believe that raising the profile is an ongoing process and our ability to bring together a diverse cross sector of the industry enables us to provide a focal point for the Fresh Produce and horticultural industry.”
Sylvie Wabbes, Resilience Advisor, Emergency and Resilience Office, Food and Agriculture Organization of the United Nations
"I've always realised the power of physical fitness, ever since I was very young," says Dr Greg Lessons, Health Improvement Lead at the Fire Fighters Charity. "Being in the fire service, the food environment was leading me to gain body fat."
Dr Lessons says it was not just the thought of losing some weight that got him interested in nutrition, he was interested in the other ways a healthy diet could help him and his colleagues.
He says things like obesity and poor nutrition within the fire service are reflective of wider society, but that there are specific challenges that need to be addressed.
In this episode of the Career Conversations podcast series, Dr Lessons explains all about his role at the Fire Fighters Charity and the path that led him to his current job.
Initially, he wanted to be a Royal Marine and went to the University of Exeter to study Sports Science, as a way into the military at officer level.
"It wasn't long after starting that I realised I didn't want to join the military after all," he says.
So, he decided to carry on with his education before joining the fire service as a fire fighter.
Find out more about the up-coming Food Matters Live careers event series
When it comes to comparing the military to the fire service, Dr Lessons has this to say: "There are parallels, but in terms of what you actually do, it couldn't be further apart.
"In the military, one of the main objectives is to injure and kill. As a fire fighter, you're doing the opposite, you're purely trying to rescue people.
"That appealed more to my nature."
Listen to the full episode to find out why, after 17 years, he decided to stop fighting fires, how he became an award-winning student whilst studying at London Metropolitan University, and find out about opportunities for new starters who are interested in forging a career in nutrition.
Dr Greg Lessons, Health Improvement Lead, the Fire Fighters Charity
Dr Greg Lessons is a registered nutritionist specialising in public health, sports and exercise nutrition. He holds an MSc and PhD in nutrition and a postgraduate certificate in learning and teaching in higher education.
His innovative research has resulted in the first fire service-specific nutritional assessment tools and the first dietary intervention trials at UK fire stations. These trials resulted in significant improvements to fire fighter dietary behaviour, body composition and markers of health and wellbeing.
Prior to his career in nutrition, Greg served London for 17 years as a full-time operational firefighter.
In 2019 Greg was named ‘Nutritionist of the year’ by the Caroline Walker Trust. He then went on to win the Public Sector Catering ‘Health and Nutrition Award’ in 2020 for his pioneering work in the delivery of a clear health and nutrition strategy in the London Fire Brigade.
In addition to leading on the Fire Fighters Charity ‘ill-health prevention' portfolio of services, Dr Lessons is an associate lecturer of Human Nutrition and continues his research to benefit the health of the UK fire service community.
Sustainability has become a key goal for so many companies in the food and drink industry, but how do you go about actually making your business more sustainable?
It is clear that the food system has plenty of work to do in this area, but what is equally clear is that many things are already being achieved.
In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we dive into the company's 2022 Sustainability Report, and learn the secrets of an organisation identified as one of the 50 leading companies in the world for sustainability.
How do you react to sustainability challenges when you are a vast, global organisation, with hundreds of millions of people relying on your products each day?
Tetra Pak says sustainability has been at the heart of the business throughout its 70-year history, and that means it is built into the company's ethos.
But things have changed over the decades, and sustainability priorities throughout the world have moved on from where they were in the middle of the 20th Century.
The headline figure in Tetra Pak's 2022 Sustainability Report is that it achieved a 36% reduction in greenhouse gas emissions linked to its operations in 2021.
So, how did the company do it?
There are obvious challenges around packaging for an organisation like Tetra Pak. What innovations are helping with its sustainability goals?
Sustainability is not simply about reducing carbon emissions. One of the commitments in the report is 'acting for nature' - what does that mean, and how does it play out in real life?
Listen to the full episode to get answers to those questions, and learn about Tetra Pak's land restoration initiative in Brazil, how a sustainability agenda can boost innovation, and the company's progress towards resilient and sustainable food systems. .
Lisa Rydén, Vice President Corporate Social Responsibility, Tetra Pak
Lisa and her team are driving excellence in the company’s sustainability approach linked to the brand pillars ‘Food, People, Planet’ and ensuring progress towards Tetra Pak’s commitment to the United Nations Sustainable Development Goals (SDGs).
Lisa is engaged in several industry coalitions and platforms driving joint actions and collaboration in different areas of sustainability.
Lisa is a Swedish citizen, based in Lund. She holds an MSc in Industrial Management and Engineering from Lund University.
She completed the Prince of Wales’s Business & Sustainability Programme in 2016 at Cambridge Institute for Sustainability Leadership.
Lisa joined Tetra Pak in 2005 and has previously held positions within R&D and Services as well as being globally responsible for Recyclability and Recycling Technologies.
Previous Tetra Pak episodes
Is collaboration the key to the future of food?
Plant-based? Healthy? Sustainable? How ice cream is changing
The morning coffee is an absolute staple of many people's lives. That first sip still feels like something of a miracle.
The caffeine, the complexities of the aroma, the ritual of making it, and the associations and stories around it, all make for a special moment in the day.
And across hundreds of years, those things have driven an industry to grow from nothing, to today's $460 billion market. It has been an incredible rise.
More than that, it has created culture. There isn’t a part of the world that coffee has not reached and transformed.
To the point where there has even been an espresso machine used on the International Space Station.
In this episode of the Food Matters Live podcast, we delve into the history of coffee and discover how it became one of the world's most popular drinks.
The history of coffee is, of course, steeped in politics, not least through the evil of slavery. We look into that shameful part of coffee's story and how the impacts are still being felt today.
There is intrigue too around the coffee houses that sprung up in Europe in the 17th Century and became centres for political debate.
Why did coffee beans spread around the world at such pace? Did early coffee-bean drinks taste like the ones we drink today? And why did coffee spread into the industrial working classes in continental Europe, whilst tea took off in the UK?
Listen to the full episode to find out more about Brazil's defining role in the modern coffee industry, when and how the cappuccino first appeared, and when sugar and milk were first gained popularity among coffee drinkers.
Oh, and there are some top tips on how to make the perfect cup of coffee.
Professor Jonathan Morris, "the Coffee Historian"
Jonathan Morris is Research Professor in History at the University of Hertfordshire, and Vice-President of the Royal Historical Society.
He trained as an historian of Modern Italy, specialises in the history of consumption, and is now recognised as one of the world’s leading coffee historians.
His book Coffee: A Global Historyexplains how coffee became popular the world over, and why coffee tastes differ around the world.
His A History of Coffeepodcast series, explains how coffee’s dark history laid the foundations for the current sustainability crisis.
Jonathan has also published Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry, and directed the Cappuccino Conquests research project tracing the rise of espresso beverages to global dominance.
“From a very young age, I wanted to be a lawyer,” says Paula Chin. “But I completely flunked my A-levels.”
So, she followed her heart and did French at university, which eventually led to her first job in packaging.
Her advice to anyone who is not sure exactly which career path to follow? “Just do the subjects that you love.”
It appears to be sound advice, as Paula’s career has seen her work for Sainsbury’s, M&S, Pret A Manger, and now the World Wildlife Fund.
She has worked in packaging for years and her current job title at WWF is Senior Policy Advisor on Consumption.
Paula’s expertise in food packaging has proved invaluable in her current role, which involves researching, collecting evidence, and putting forward arguments to persuade authorities to design policies to the benefit of the natural environment.
“There’s always reading to be done,” she tells Elisa Roche in this episode of the Career Conversations podcast series. “You have to keep abreast of studies, reports and information that is coming out from across the world.”
She says she maintains close links with former colleagues in the food industry, which helps her understand how they are thinking and feeling about specific issues, and then she works with them to perhaps persuade them towards a different view, if needed.
Paula says her interest in sustainability really kicked in when she worked at Sainsbury’s: “It was instrumental in shaping my thoughts about sustainability and presented me with the opportunity to work on projects that were sustainability-related.”
Now she works for an organisation that has offices all around the world. That can present challenges, but Paula says there is something special about working for a non-governmental organisation.
“My experience of WWF is that it doesn’t matter where you sit in the world, you instantly have this connection and ultimately you’re working towards the same purpose, which is fighting for people and nature and ensuring that we achieve the most positive outcomes for the planet and communities throughout the world.”
Listen to the full episode to find out what a typical day is like for Paula, how to get into a career like hers, and what you can expect to earn.
Paula Chin, Senior Policy Adviser on Consumption, WWF-UK
Following 20 years in industry, primarily in packaging-related roles at Proctor & Gamble, M&S, Sainsbury’s and Pret, Paula joined WWF in 2019 to work on the packaging element of the Tesco partnership.
Additionally, she provides internal and external technical expertise on materials-related issues including plastics, with her policy and advocacy work focusing more broadly on resources, waste and circular economy thinking.
Most recently, she played a leading role in influencing Government to adopt Greener UK’s priority amendment for the Resource and Waste chapter of the Environment Act and co-authored a chapter on Waste Prevention and Waste Management for a UNEP Finance Initiative Sustainable Blue Economy guide.
As well as being invited regularly to speak at events, she is the current Chair of the Wildlife and Countryside Link’s Resources and Waste Working Group, an advisor on UKRI’s Smart Sustainable Plastic Packaging Fund and sits on several government and industry stakeholder advisory groups addressing this broad topic.
Cardiovascular Disease (CVD) is the leading cause of death globally, but can nutrition play a role in reducing its prevalence?
The UK National Health Service has identified CVD as the single biggest condition where lives can be saved over the next decade.
It says, often, cardiovascular disease can be prevented by leading a healthier lifestyle.
It is worth making that point again, the biggest cause of death in the world can be prevented through lifestyle choices.
It begs a couple of questions: how did we end up here in the first place? And what is preventing us from fixing it?
It is obviously complex, something we don’t shy away from on this podcast, but perhaps we need to look again at the science and what people are being advised to do.
What advice can modern nutritional science bring, with its understanding of macronutrients and whole-diet approaches?
And how important can diet be in reducing our personal risk factors?
Thomas Sander, Emeritus Professor of Nutrition & Dietetics, King's College London
Thomas Sander is a scientist who has spent his career working in the field of human nutrition.
He was appointed to the established chair in Nutrition and Dietetics at King's College London in 1994 from which he retired at the end of September 2014.
He remains involved in research and publishing as well as TV, radio and consultancy.
Thomas Butler, Senior Lecturer Nutrition and Health, Edgehill University.
Dr Tom Butler joined the faculty in 2020 following previous appointments at the University of Chester and Manchester Metropolitan University. Tom completed his undergraduate degree in Human Biology at the University of Hull, before undertaking his PhD at the same university with a thesis titled "Impact of dietary manipulation on cardiac hypertrophy".
Following this, Tom completed a PD diploma in Nutrition and Dietetics at the University of Chester, subsequently becoming a Registered Dietitian with the Health and Care Professions Council and registered nutritionist with the Association for Nutrition.
Tom's research interests are broadly focussed on nutrition and cardiovascular health, including both primary and secondary prevention of cardiovascular disease.
Recent research projects have considered the impact of sarcopenic obesity on health, in addition to the role of portion distortion and energy intake of various breakfast cereals.
He has a special interest in the role of nutrition in the management of heart failure.
With the vast growth in the consumption of animal protein in the 20th century came equally vast ecological problems, taking into account land use and emissions, the sector is a significant contributor to climate change.
Now that may have been foreseen by some. But what might not be fully appreciated, is the remarkable way in which the food industry has innovated to address the problem.
The alternative protein sector, with its lab grown-meat, plant-based products, and precision fermentation, has been one of the most vibrant and downright fascinating stories of the past few years.
But, the challenge remains huge and there are concerns we do not have enough scientists or alternative protein solutions to meet future demand and to address climate challenges.
So, how can the alternative protein sector be turbo charged?
Where are the gaps? Is it a lack of funding? Too little collaboration? And what about education? Is enough being done to bring through the next generation of scientists and researchers who will help the alternative protein market grow?
We hear a lot about new start-ups in this area, and there is no doubt there have been some huge successes in this area, but there is still more to do.
The question is: what is preventing the realisation of the alternative protein explosion that appears to be just beyond the horizon?
The Good Food Institute's Alt Protein Project is a programme that finds and trains students at key research universities around the world and advocates for alternative protein research.
The idea is to increase awareness and collaboration between student groups, whilst also building a stream of talent for alternative protein companies to employ.
Could such a project be just the ticket to catapult alternative protein into the promised land?
Amy Huang, University Innovation Manager, Good Food Institute
Amy Huang oversees the Good Food Institute’s efforts to transform universities into engines for alternative protein research and education.
Amy leads GFI’s university-level engagement to catalyse alternative protein R&D and cultivate an inclusive workforce to power the future of food.
She led the establishment of GFI’s Alt Protein Project and continues to support students and faculty as they build research and training ecosystems to reimagine our protein supply.
Amy has a background in global health, education, effective altruism, and design thinking.
She holds a bachelor’s degree in economics from Harvard University and is thrilled to be devoting her career to accelerating alternative proteins in the service of human, animal, and planetary health.
"Pick an area that's either a hobby of yours or something you invest in yourself day-to-day, be that time or money," says Nat Cooper, freelance start-up consultant. "That's what's always worked for me. Thinking about products I really like, reaching out and seeing what the opportunity is."
And it is an approach that has worked wonders for Nat.
Her career has seen her work with a number of different start-ups within the food and drink industry, and for the past few years she has been able to go it alone as a consultant.
She also does regular work as Head of OOH at the crisp-making company Simply Roasted.
But, as we often find on the Career Conversations podcast series, her career path looked like it would go in a very different direction when she first started out.
Find out more about the up-coming Food Matters Live careers event series
"I was really interested in the property sector and ended up doing real estate management at university," she says. "I ended up trying to explore a couple of other industries and stumbled across a position at a food and drink brand."
That brand was Vita Coco and Nat says she loved working there: "Like most entry level roles, you end up getting into anything and everything to do with the business."
One highlight saw her representing the company at London Fashion Week: "I could get into quite a lot of VIP areas. I felt very cool and important at the grand old age of 23!"
Despite enjoying her time at Vita Coco, she decided she needed a break from London life, wanted to learn to surf, and to do more yoga. So she booked a one-way flight to Morocco.
Nat still managed to find relevant work out there and after six months she returned to the UK having already lined up a new role at a start-up coffee company.
Listen to the full episode to find out how and why Nat moved from being employed to being a consultant, what the OOH stands for in her job title, and why she describes Simply Roasted as "more than just a client".
30% Discount at Simply Roasted
Nat and the team at Simply Roasted have very kindly given Food Matters Live podcast listeners a 30% discount on all products bought through their website.
Just visit the Simply Roasted site, fill up your basket, and enter the discount code below when prompted.
Happy eating!
Discount Code: FML30%
Nat Cooper, Startup Consultant and Head of OOH, Simply Roasted
After 10 years of sales and marketing roles within fast-moving consumer goods (FMCG) and working for the likes of Vita Coco, Doisy & Dam, and Modern Standard Coffee, Nat is now Head of OOH for Simply Roasted crisps as well as mentoring founder-led businesses.
Nat is an enthusiastic and knowledgeable sales professional and offers valuable insight into the often-intimidating world of sales and account management.
Nat is a passionate foodie and conscious consumer, with a particular interest in start-ups and challenger brands.
The future of organic food has looked healthy in recent years, but how will the cost of living crisis impact the sector's growth?
George Dymond, Chief Executive Officer of the organic supermarket chain Planet Organic, has a remarkable CV; featuring senior jobs at Morrisons, Tesco and Holland & Barrett.
But as he has come on board at Planet Organic, there have been rapid expansion plans announced.
So how do you go about executing a large expansion in a period where customers’ food and fuel prices are going up, when your own food and fuel prices are going up, and after the past couple of years of economic turmoil?
It takes a fascinating combination of attributes to lead such change, especially in an organisation which has been a pioneer for organic food for a quarter of a century.
George previously held a senior position at the mobile phone company, the Carphone Warehouse.
Mobile phones sound like they are a-million miles away from organic food, but George thinks there is a link between his previous and current roles.
Listen to the full episode to find out why he thinks sales of organic produce are on the rise, why the company is looking to increase its store count from 13 to 50 by 2025, and how the chain plans to maintain its position as a market leader, as sustainability rises to the top of many competitors' agendas.
George Dymond, CEO, Planet Organic
George is a senior leader with more than 20 years’ experience in the retail industry in the UK, Australia and US.
He has a wealth of leadership, customer, product and buying knowledge which he has developed while working for retailers such as Coles, Carphone Warehouse and Holland & Barrett.
For the last few years, George has focused in on the health and wellness sectors and has been proudly running Planet Organic since December last year.
Just how important is biodiversity in soil, and are we doing enough to protect and promote it?
These are the big questions many working in the agricultural sector are asking on a near-daily basis.
In this episode of the Food Matters Live podcast, made in partnership with Anglo American, we delve into the crucial role biodiversity plays in soil health, and ask what role fertilizers have to play in protecting it.
We have made episodes in the past looking at how important biodiversity is within soil, and it can be incredibly complex stuff.
The British journalist, author and activist, George Monbiot has previously told this podcast soil is home to as diverse and abundant an ecosystem as a coral reef.
Protecting that biodiversity is as crucial now as it has ever been, but the question is: How can that be done, whilst also maintaining crop yields?
Biodiversity plays a big part in our lives. The UN defines it as the variety of life on Earth and the natural patterns it forms.
But why is it so important? Why does it need to be protected? And what impact can fertilizers have?
We know fertilizers play a crucial role in growing crops, particularly on a large scale, but how can the use of sustainable fertilizers support biodiversity?
Listen to the full episode to learn more about the 4Rs approach to sustainable fertilizer use, find out why simply adding lots of nutrients to soil is rarely the best approach to farming, and discover the farming practices that are setting the standards for the future.
POLY4 Fertilizer
POLY4 is the trademark name for polyhalite products from Anglo American. It is a naturally-occurring, low-chloride, multi-nutrient fertilizer certified for organic use.
It includes four of the six key macro nutrients that all plants need to grow: potassium, sulphur, magnesium and calcium, and a range of valuable micro nutrients.
It allows farmers to maximise their crop yield, increase quality and improve soil structure with one simple product.
Previous episodes featuring Anglo American
How do we stop the rapid erosion of essential soils?
Can regenerative agriculture fix our food system?
What can be done to ensure that agricultural practices are sustainable?
"If you feel stuck in a rut or bored at work, it may simply be down to the fact you've stopped learning," says Paul A Young, one of the world's leading chocolatiers. "You shouldn't feel guilty about that."
Paul's career is fascinating, as much for the various twists and turns, as for the sheer level of achievement.
He says it all began as a child, helping his mother and grandmother with the baking on a Sunday: "I wasn't very academic at school," he says. "But I did excel at arts and home economics."
After initially getting into art college, he had a very late change of heart and ended up doing a BTEC in hotel and catering management at New College Durham.
Find out more about the up-coming Food Matters Live careers event series
In this episode of the Career Conversations podcast series, he reveals how he ended up working with Marco Pierre White, forming a lifelong friendship: "That's when my world changed."
Paul also reveals the one piece of advice from Marco that sticks with him to this day, and it was more to do with what he wore than what he cooked.
But just as he was on a career trajectory that most could only dream of, disaster struck.
He had managed to rise to the position of Head Pastry Chef at Marco's restaurant when things took a turn for the worse: "I was on the treadmill trying to be the best I could be. But I left because I got ill. I just couldn't keep up the pace anymore.
"I didn't know how to look after myself. I wasn't eating very well, that's no reflection on Marco and the team, that's my own responsibility."
Eventually Paul saw a doctor who told him he was seriously dehydrated and malnourished.
After a period of time out of the kitchen, Paul returned and started the next phase of his career, which has led to the launch of his own chocolate brand, seen him become an author, and cemented his place as one of the world's leading chocolatiers.
Listen to the full episode to find out how he ended up making regular television appearances, started creating his own award-winning chocolates, and published four books including his latest release "The Joy of Chocolate: Recipes and Stories from the Wonderful World of the Cacao Bean".
Paul A Young, Chocolatier
Paul A Young is a ground breaking and inspirational chocolatier who is at the forefront of the British chocolate scene.
Paul trained as a chef before moving into the world of chocolate; his passion for his craft and his cutting-edge creativity have won him numerous awards including Best Sea Salted Caramel in the World, two years’ running, which led to him being ranked amongst the world’s best chocolatiers.
Paul has his own chocolaterie located on Camden Passage, Islington and all of ‘Paul A Young Fine Chocolates’ can also be purchased via their online shop.
Paul has a reputation as an incredibly creative chocolatier, a flavour alchemist who often incorporates unusual flavours into his wonderful chocolates and develops flavour combinations that are original, experimental, sometimes daring, yet always perfectly balanced.
Paul’s first book ‘Adventures with Chocolate’ won the World’s Best Chocolate Book at the Gourmand Cookbook Awards in Paris, shortly after publication, and was included in the Independent’s Top 50 cookbooks.
He went onto write two further books including charity book Sensational Chocolate in 2016.
Paul’s latest book The Joy Of Chocolate was published in Autumn 2022 and is a love letter to chocolate including fascinating facts, stories and of course delicious recipes
There is no doubt that the alternative meat and dairy sector is growing, but it is likely that we as a species will ever completely remove animals from our diet?
There are huge existential reasons we should all remove meat and dairy from our diets, and thus the reliance on industrial farming and the damage that can do to the planet, not to mention the obvious; animal welfare.
A 2019 YouGov report, looking at the eating habits of people in Britain, showed only one per cent identified as being vegan and just three per cent as vegetarian.
So, it looks like a big mountain to climb and it could take some time.
But in this episode of the Food Matters Live podcast, we meet a man who not only thinks it will happen, he thinks it will happen relatively soon.
Klaus Mitchell is founder of the media platform Plant Based News, which produces podcasts, editorial, and plant-based lifestyle news all about making veganism and plant-based living part of the mainstream.
We delve into his personal story to find out what inspired him to form Plant Based News and why he believes it is only a matter of time before we move away from the current model of food production.
We also discuss the rise of Plant Based News and how shifting ideas around veganism and vegetarianism have helped the platform to grow.
Listen to the full episode to find out why he believes current economic concerns could accelerate the transition away from meat and dairy, what he sees as the main obstacles to change, and the parts of the world he believes are leading the way in overcoming those obstacles.
Klaus Mitchell, Founder, Plant Based News
Klaus Mitchell has always had a passion for health and nutrition, initially coming top of his year for Human Biosciences BSc from the University of Exeter, and then doing a masters in The Genetics of Human Disease MSc on a full scholarship at University College London.
Upon graduating in 2015, Klaus launched Plant Based News to raise awareness around the health and environmental benefits of a plant-based diet, which now boasts over 2.8 million followers on social media.
In 2021, Plant Based News raised over £1 million via investment platform SeedRS as a way of scaling up and expanding its reach.
Klaus has been an author of an article published in the journal of Public Health Nutrition, which explored the effect of diet on various health markers; was script editor on groundbreaking Netflix documentary Seaspiracy; and directs an annual documentary series on Plant Based News, showcasing the developments in the sustainability and alternative protein sector.
For the past few years, nutraceuticals have been a wild success story.
Whatever a customer has needed, there has been a team of researchers, product developers and marketeers bringing new solutions to aid gut health, sleep, mood, immunity, sports performance, and so on.
During the pandemic, when we all became more focused on our health, the sector continued to innovate.
So as we move into a time where the world is opening up, where we perhaps have a different perspective on our personal and collective health, which areas in nutraceuticals are seeing the most demand?
It is a question worth asking, because nutraceuticals are big business. And the people who can spot consumer trends and shifts in the market, will flourish.
Gauging the size of the market though, is difficult. There are so many different types of products that fall into the category, it is tricky to quantify exactly how big it is.
But it is clear that it is growing and it is growing across multiple sectors of society.
Covid-19 changed a lot of people's perspectives and behaviours, with people of all demographics looking at their long-term health.
The question is: Are those changes going to last and form a long-term trend?
Listen to the full episode to find out what a nutraceutical is, what is driving the latest trends in the sector, and what role regulation might play in how the market develops.
Mike Hughes, Head of Research and Insight, FMCG Gurus
Mike Hughes has over 13 years’ experience analysing consumer trends, attitudes and behaviours and currently heads up the research and insight division at FMCG Gurus.
Mike has a particular interest in highlighting how consumer attitudes and behaviours can often differ and what the true meaning of trends are for the industry.
Chris Newbold, Head of Nutrition Strategy, Biocare
Chris is an experienced nutritional therapist who worked in the NHS for 12 years before retraining in naturopathic nutrition.
Utilising his wide variety of healthcare experience, he ran a busy clinic in Birmingham, working with clients with a range of complex disorders.
He has worked in the Biocare nutrition team since 2006 and is now Head of Nutrition Strategy, developing the nutrition vision for the brand, including product development, the adaptive health model and its extensive practitioner education programme.
"It's a good conversation starter," says Dr Miriam Ferrer of her job title. "People say 'food supplements? That's just cheap vitamins'. Then I tell them all about it."
Dr Ferrer is Head of New Product Development at Cambridge Nutraceuticals, a company that makes health supplements with proven clinical benefits.
The company says: "If it isn’t supported by data, we won't sell it."
In this episode of the Career Conversations podcast series, Dr Ferrer tells us all about her role and how she ended up in the field of nutraceuticals.
Her love of science began when she was a teenager and watched a documentary about the double helix.
"I wanted to genetic engineering," she says. "I was told I had to study biology, so I did."
She studied at the University of Barcelona before securing a position at the Laboratory of Molecular Biology in Cambridge: "The very first thing you see when you go in is the pictures of all the Nobel Prize winners. So no pressure!"
Dr Ferrer decided that she wanted to lay down some roots in Cambridge, something she says is not always easy to do as a scientist.
"With science, you end up having to travel, which is great to some extent," she says. "But at some point you might want to start a family and not keep moving from one place to another."
She got her current job at Cambridge Nutraceuticals in 2017 and has not looked back since.
"The products we develop have a lot of scientific research behind them," she explains. "I am able to read through all of that and say whether or not I agree with the science.
"I can also use my expertise to help the marketing team translate the scientific knowledge into layman's terms and communicate that to our customers."
Listen to the full episode to find out exactly what a nutraceutical is, why Dr Ferrer thinks it is possible to balance both science and art within your career, and how much you can expect to earn if you follow a career path similar to hers.
Dr Miriam Ferrer, Head of New Product Development, Cambridge Nutraceuticals
Miriam Ferrer studied Biology at the University of Barcelona (Spain) and later at the Biochemistry Department of Wageningen University (Netherlands). She then moved to the Vrije Universiteit of Amsterdam to start her PhD, which focused on cancer gene therapy. After graduating she took a post-doctoral research position at the prestigious MRC Laboratory of Molecular Biology in Cambridge to work on BRCA1, a DNA repair protein involved in breast cancer.
Miriam decided to move into industry and went on to work for nine years at Abcam, a leading supplier of research reagents for life scientists. Her roles included Business Development Associate and Product Manager for biochemical kits.
Looking for a change, she took on her current position at Cambridge Nutraceuticals, which commercialises premium supplements under the brand FutureYou Cambridge. Her scientific background helps her to evaluate research data and develop effective supplements that are backed by science.
According to the United Nations, a large percentage of fisheries are overfished. In many parts of the world there simply are not enough fish to catch and make a profit.
72% of the world is ocean and one-in-three of the fish on your plate are considered to be fished unsustainably.
Given that there are billions of people who depend on fishing, either as food or a source of income, something has to change. Both for the industry and for the wider health of our oceans.
It is not known how long we can go on fishing the way we are globally, but there is general consensus that it is not too late to turn things around.
The idea of sustainable fishing is nothing new. But the question is, which methods used by the fishing industry are actually sustainable?
And how realistic is it to think we will get a vast global industry to adopt them?
In this episode of the Food Matters Live podcast, we look what the impact would be if we carried on as we are, on fish stocks, local economies and on food security.
And we ask: If we have known about the problems caused by overfishing for so many years, why have we not seen meaningful change so far?
Listen to the full episodes to find out what the most damaging fishing methods are, how destructive fishing is defined, and the important role diversification could play in helping fish stocks to recover.
Dr Antonia Leroy, Head of Ocean Policy, WWF
Dr Antonia Leroy, Head of Ocean Policy at WWF European Policy Office, leads the implementation of WWF’s objectives to secure healthy ocean ecosystems and sustainable fisheries at EU level. She is an expert on ocean governance and has worked for many years on in IUU fishing issues, including those related to geopolitical instability and security.
WWF is a member of several advisory councils concerning EU policy preparation, including the Market Advisory Council (MAC) and the Long distance Advisory Council (LDAC). The mission of the WWF European Policy Office is to ensure that policies are adopted and implemented for the sustainable management and use of our seas, and to secure the protection of marine wildlife and habitats for the benefit of people and nature.
Sophie Benbow, Head of Marine, Flora and Fauna International
As Head of Marine, Sophie leads Flora and Fauna International’s marine programme, supporting implementation of its marine portfolio globally. She supports knowledge exchange and communication between FFI’s marine projects and promotes external collaboration.
She has worked for FFI for over seven years supporting marine project delivery and development across Asia, Africa and Eurasia, and previously led coral reef research and sustainable fisheries management focussed in Madagascar.
The Food and Agriculture Organization of the United Nations (FAO) says we lose the equivalent of one football field to soil erosion every five seconds.
That figure becomes even more shocking the more we learn about what soils are made up of, and the crucial role they play in so many aspects of our lives.
Soil is fundamental to human health and society. 95% of food comes from the land, soils filter water to give us clean drinking water, and they provide a range of medicines - most antibiotics come from the soil.
Crucially, when it comes to feeding a growing population, soils are essential. Whether that’s boosting food production or making sure what we eat contains sufficient nutrients.
The FAO predicts by 2050, we will have up to 10% less crop yield due to erosion, which is the equivalent of removing millions of hectares of land from crop production.
In short, soils are so much more than just dirt, and their protection is something that should concern us all.
In this episode of the Food Matters Live podcast, made in partnership with Anglo American, we delve deeper into the issues around soil erosion and degradation, look at how different practices impact soil, and ask: What can be done to improve soil health?
Listen to the full episode to find out more about what causes soil erosion and how we can reduce it, why biodiversity within soil is crucial to our very existence, and the impact fertilizers can have if the right stuff is used in the right way.
POLY4 Fertilizer
POLY4 is the trademark name for polyhalite products from Anglo American. It is a naturally-occurring, low-chloride, multi-nutrient fertilizer certified for organic use.
It includes four of the six key macro nutrients that all plants need to grow: potassium, sulphur, magnesium and calcium, and a range of valuable micro nutrients.
It allows farmers to maximise their crop yield, increase quality and improve soil structure with one simple product.
"We hope the students might go on to choose a career in food," says Adele Louise James, Director of Learning for Catering and Technology at Whitefield School in Barnet, North London. "It's a massive industry."
"This project shows them the other side of food. Normally, when a student thinks about food they just think about a chef. They don't know about all the other jobs that are involved."
Adele is passionate about food and the jobs that the industry can provide in the future for her students.
In this episode of the Career Conversations podcast series, made in partnership with the charity School Food Matters, we learn all about the special project that is helping introduce school children to the wonderful world of working in food.
The Fresh Enterprise Project is run by School Food Matters in collaboration with the food manufacturer, Belazu.
- Schools: Find out more about the Fresh Enterprise project and how to apply to join
- Ethical food brands: How you can partner with School Food Matters
It sees teams of students come up with their own ideas for sources and pastes. They get to do everything, from choosing the ingredients, to naming their product and designing the label.
As part of the competition, they get to go on a tour of the Belazu factory to see how food manufacturing really works. And the winners get the best prize of all, seeing their source made, bottled and sold to real world consumers.
"We thought it was an ideal opportunity to get the students hooked into food and see where it could go," says Adele, who tells us she was initially encouraged to get involved in the project by the Food Teachers Centre.
Rachel Copus, Partnerships and Programmes Officer at School Food Matters, says the project is designed to educate a new generation about food.
"It's so cool to think you could actually make something that ends up on the shelf," she says. "I would have loved to have done something like this when I was at school."
For this episode of the podcast, we've sent our host Elisa Roche back to school to meet the students who won the latest Fresh Enterprise competition.
She also got her very own tour of the Belazu factory to see what the students experience, and met Linde Stael, Foundation and Sustainability Manager at the company.
"Schools love to come in and often I hear from the children that it's the first time they've actually seen production from inside," says Linde. "For children having that better understanding of one part of the food industry is a very valuable thing.
Find out more about the up-coming Food Matters Live careers event series
"The food industry is struggling to find new talent, so we hope this project helps children to realise there are opportunities in food."
Listen to the full episode to learn more about the Fresh Enterprise Project, the incredible work done by School Food Matters, and find out all about this year's winning source.
School Food Matters
School Food Matters' mission is to teach children about food and to improve children’s access to healthy, sustainable food during their time at school.
The charity provides fully funded food education programmes to schools. Its experience delivering these programmes informs and strengthens its campaigns, bringing the voices of children, parents and teachers to government policy.
School Food Matters was founded in 2007 by Stephanie Slater, a parent who was perplexed by the school food offered to her two small children; frozen food, unappealing and quite often unidentifiable.
In the 15 years since, nearly 55,000 children have taken part in its food education projects, but the charity's work goes way beyond even those fantastic schemes.
It has a big focus on securing an extension to free school meal provision, making sure children have access to fresh good quality food at school, and re-instating the food A-level, the only GCSE that does not have its own A-level.
Belazu
Belazu was founded in 1991, under the name The Fresh Olive Company.
It was started by two friends, Adam Wells and George Bennell, who met at secondary school.
The company has grown from selling buckets of olives to a restaurant in Oxford, to selling a whole range of pastes, oils, truffles and snacks.
Belazu says one of its guiding principles is: The Ingredient is King. But it also has a big focus on how it works with the local communities it is part of.
As well as its work as part of the Fresh Enterprise project, it has established the Belazu Foundation which has helped to set up two schools in the Atlas Mountains in Morocco.
Whitefield School
Whitefield School is a secondary school and sixth form located in the London Borough of Barnet.
Its Headteacher, Chris Hunt, says its purpose is to ensure it develops well-rounded pupils who achieve great grades and have great character.
Whitefield students are resilient and determined, focused and driven, qualities which are central to success.
"I find it interesting how poorly understood the food system is by politicians in the UK," says Karen Betts, Chief Executive of the Food and Drink Federation (FDF).
"Food manufacturing is something we need to educate them on better. We're often hidden away and out of view, but what goes on in our industry is absolutely vital."
Karen took on the role at the FDF in December 2021 and what a time to do it. Since her appointment, the food industry has faced enormous challenges, including inflation, a fuel crisis, and the global effects of the war in Ukraine, not to mention the fallout from the Coronavirus pandemic.
But she is well-placed to face those challenges, with a CV that is as intriguing as it is impressive.
She is a former lawyer and has had posts including: ambassador to Morocco, positions in the Cabinet Office and the Joint Intelligence Committee, and senior jobs in industry, recently as Chief Executive of the Scotch Whisky Association.
So what is her vision for the FDF? What are her priorities amongst a plethora of challenges for the industry? And how will she go about affecting the change she believes is needed?
Karen tells the Food Matters Live podcast she wants to work with the UK's new prime minister to tackle the biggest issues.
On inflation and energy prices, she says: "It would be really good to see a new prime minister really grip the economic issues and come up with a coherent and sensible plan.
"The country and industry needs to have a clearer idea from government about how they think we can all collectively best cope. Businesses are doing everything they can now.
"But we want to put businesses in a strong position where they can focus on growing and thriving into the future."
Karen says sustainability and health are ongoing issues for the food and drink industry, with the pressure on to play a responsible role in helping to make food a "source of health, not ill-health".
She says labour shortages are a big concern for many and wants to see the issue confronted "long-term".
"If we are in an employed economy now," she says. "How do we use automation, technologies, and digital to help us overcome labour shortages and become more productive?"
Listen to the full episode to find out what keeps her up at night when she thinks about the food and drink industry, her view on the potential loss of the Groceries Code Adjudicator, and what she sees as the challenges and opportunities of Brexit.
Karen Betts OBE, Chief Executive, Food and Drink Federation
Karen Betts joined the Food and Drink Federation as Chief Executive in December 2021. Prior to this, Karen was the Chief Executive of the Scotch Whisky Association for four years. While she was there, she steered the UK’s largest food and drink export industry through the UK’s departure from the EU, a trade war with the US which targeted Scotch Whisky with import tariffs, and through the COVID-19 crisis and recovery.
She led the industry’s engagement in the UK’s new, independent trade policy and renewed trading relationships with partners around the world to the benefit of Scotch Whisky exports, alongside overseeing a review of the industry’s environmental policies, which drove the agreement of new and stretching industry-wide sustainability targets. And under her leadership, the industry committed to a Diversity and Inclusion Charter and to work together more effectively on drawing a wide of people, with a diverse set of skills and backgrounds, into the industry.
Prior to joining the SWA, Karen was a diplomat in the Foreign and Commonwealth Office for 16 years, where she held a variety of posts in London and overseas. Latterly, she was British Ambassador to Morocco and non-resident Ambassador to Mauritania.
Prior to that, Karen was Counsellor to the British Embassy in Washington, and held roles at the UK's Permanent Representation to the EU in Brussels and the British Embassy in Baghdad.
In London, she served in the Cabinet Office and the Joint Intelligence Committee, as well as in several roles in the Foreign Office. Before joining the FCO, Karen was a lawyer at Clifford Chance, working in London and Hong Kong.
She studied law at the College of Law in Guildford and history at St Andrews University.
Karen is an Adviser to the UK Government’s Board of Trade and received an OBE in the Queen’s birthday honours in 2022 for her services to international trade.
The World Health Organization says there are four-times as many people with Type 2 Diabetes today than there were just 30 years ago.
Type 2 Diabetes is often called a “lifestyle disease”, with inactivity and an unhealthy diet greatly increasing the risk of developing it.
Food is a central part of the cause and appears to be a major part of the solution.
So what role has the food industry played in the huge rise in cases, and what role it might be able to play in bringing them down?
This episode also delves into the advice given to people to avoid developing Type 2 Diabetes and looks at the work being done to reverse the condition in those who have it.
For both of the above, we ask: Is general advice applicable to everyone, or do we need to adopt a more personalised approach?
Listen to the full episode to find out what happens deep within someone's body when they go intro remission, how much is known about diabetes in people in all populations, and where anyone worried about Type 2 Diabetes can go for support and advice.
Roy Taylor, Professor of Medicine, Newcastle University
Roy Taylor qualified in medicine at the University of Edinburgh, and is Professor of Medicine at Newcastle University. He was formally Professor of Medicine at Newcastle Hospitals NHS Trust. He founded the Newcastle Magnetic Resonance Centre in 2006 to develop innovative research techniques ‘looking’ at structure and function actually inside the living body.
In 2011, he showed that Type 2 Diabetes was a simple, reversible condition of excess fat within liver and pancreas. Subsequent he has clarified what causes Type 2 Diabetes and how it works. This has led to practical application in the NHS with the NHS remission programme now well underway.
Between 1986 and 2000, Professor Taylor developed the system now used throughout the United Kingdom for screening for diabetic eye disease, with major reduction in blindness due to diabetes across the UK.
He has published books in lay language explaining Type 2 Diabetes, including "Life Without Diabetes", as well as training books on retinal screening. He has been invited to deliver named lectures including the 2012 Banting Lecture 2015, Harry Keen Lecture (Diabetes UK), the 2016 Samuel Gee Lecture (Royal College of Physicians of London) and Sir Robert W Philip Lecture of The Royal College of Physicians of Edinburgh 2021).
"I've always been driven, not by wealth, but by a desire to make a difference."
Wendy Wilson-Bett is the co-founder of Peter's Yard, the food company that makes sourdough treats, most-famously their sourdough crackers.
Her career has seen her working for some of the biggest food brands in the world, and her story of launching Peter's Yard is one of perseverance.
She discovered a baker making the crackers whilst touring Sweden and approached him about working together to take the product to the UK.
Now, 12 years after the brand was first launched, Peter's Yard has been bought by a bigger company, potentially helping the business to grow even further.
Despite the timescales involved in the journey, Wendy says she does not regret a thing mainly because: "I love what I do."
She is a big advocate of having a solid plan if you want to achieve success, something she says comes from her time working at big companies: "I don't think you can work in marketing in a big corporation and not believe in the strength of having a plan."
Wendy is at the top of her game when it comes to food and drinks businesses and she has some incredible advice for anyone considering a similar career path.
She recommends contacting a group called Young Foodies, which provides support and a sense of community for food and drinks start-up founders.
She also strongly believes that you should try to find a job you are proud of doing and that you believes, in otherwise, she says, you will not stick with it.
Wendy Wilson-Bett, Co-founder, Peter's Yard
Wendy Wilson-Bettn loves developing brands, businesses and people.
For 22 years she worked at Cadbury Schweppes in Brand Management, Category Management, Innovation and General Management. Her last role was Global Commercial Capability Director on the Cadbury Schweppes Global Leadership Team.
She said she would leave when she stopped learning and 13 years ago, she left to do something she had always dreamed of, which was to run her own business.
Together with her business partner, Ian Tencor, she built the business from scratch leading to the employment of over 40 bright, capable people which makes both Ian and Wendy very proud.
The business continues to grow and flourish and in July 2022 Lotus Bakeries purchased Peter’s Yard and have exciting plans for its future growth.
She is equally proud to be Co-Owner of Söderberg, a Swedish bakery café business with eight retail outlets offering great coffee, Swedish pastries and an inviting space to relax and enjoy the company of loved ones and friends.
Wendy likes to support other managers and entrepreneurs who can learn a little from the highs and lows she's experienced on her journey.
For decades, the global food system has evolved around a small number of plants and animals. 75% of our calories now come from just five animals and 12 crops.
But as the world becomes more insecure, and the climate crisis worsens, the risk of relying on a small number of crops rises.
And the risks are not just around the crops, they are around the geography of the system. We are all seeing that now, as the war in Ukraine causes global issues in food price and supply.
So the food system needs to adapt and change; we should be growing different crops in different places.
The good news is, our world is full of incredible, edible things. There are thousands of plants which can give us what we need, and which are not currently being eaten at scale.
Within that diversity, surely there are plants which could become new global or regional staples, which could resist drought, which could make us healthier.
In this episode of the Food Matters Live podcast, our panel of experts look at what the diet of the future might be like and ask whether the food system is adaptable enough to get us there.
Marybel Soto Gomez, Project Manager, Kew Gardens
Marybel's research interests lay at the interface of plant evolution, systematics, crop wild relatives, and agrobiodiversity.
At Kew, she is responsible for managing a project on the sustainable use and conservation of Ethiopia's rich plant bioresources for enhancing local food security and socio-economic development.
She is additionally leading phylogenomic studies to (i) resolve the contentious evolutionary history of the monocot order Dioscoreales, and (ii) identify crop wild relatives of the major yam crop, Dioscorea alata.
Richard Ellis, Professor of Crop Production, University of Reading
As Professor of Crop Production, teaching and research in seed and crop physiology and production in relation to agriculture, horticulture and biodiversity conservation
Rihcard's research covers reproductive crop plant biology and the effect of environment on seeds, plants and crops.
Research on seeds includes seed quality development, seed storage (including the seed viability equation), seed dormancy and germination (including seed testing and crop establishment), and these interests in anhydrous biology extend to related aspects in fungal spores and pollen.
The application of much of the seed research has been within the international networks of gene-banks; i.e. long-term seed stores for plant genetic resources conservation (one element of biodiversity conservation).
Research on flowering has been concerned ultimately with crop adaptation, by determining the quantitative effects of temperature and photoperiod on flowering.
Dorothy Shaver, Global Sustainability Director, Unilever
Dorothy is a Registered Dietitian working in food sustainability with unique experience in and passion for driving behaviour change for positive health and environmental outcomes.
Over the past fifteen years she has worked across media, retail, health care, and the fitness industry championing food choices to enable personal and planetary health.
Her most recent piece of work is theKnorrFuture 50 Foods report, which is a collaborative thought leadership report in which food system issues are outlined and nutrient dense foods that promote agrobiodiversity and reduce the negative environmental impact of food are identified.
Dorothy’s recent work has been featured in over 6,000 national, international and social media pieces with features in far reaching credible channels across 95 countries.
She has been a long-term spokesperson for sustainable nutrition and has spoken at well-known conferences and events including the International Festival of Creativity In Cannes, France and at the EAT Forum in Stockholm, Sweden.
In addition to this, Dorothy has written various pieces as a guest blogger, news contributor, and guest food writer. Her expertise has brought her all over the world, joining forces with renowned experts and partners to achieve measurable change.
Throughout history, the link between social class and food has been undeniable. But is it still there today?
So many of the things we do signify social status; how we speak, our hobbies, the things we buy. But how does food fit into all that?
We may no longer live in a country where the upper classes are feasting on peacock, whilst the lower classes make do with gruel, but that doesn’t mean social class and food are not linked.
Avocados have almost been weaponised in recent years in Britain, often used by those apparently keen on a class war.
How have avocados ended up being used in that way? And are there other examples of certain foods becoming powerful symbols in quite the same way?
The language of food can be important too in this context. Just think about the different ways people refer to their dinner, supper, or tea.
In this episode of the Food Matters Live podcast we look to the history for clues about how much class still influences food in the modern world.
Are there certain foods in today’s society that still denote social class? Who do we look to for inspiration in food? And how much does the food industry recognise and perpetuate social differences?
And in a time of food poverty and food banks, can we overcome these prejudices, and improve people’s diets?
Pen Vogler, author
Pen Vogler is the author of Scoff, Dinner with Mr Darcyand Dinner with Dickens, and curated the exhibition Food Glorious Food at the Charles Dickens Museum.
She edited Penguin's Great Food series, writes and reviews on food history for the press and has recreated recipes from the past for BBC Television.
She has given talks and tastings on food in history, including on meals and dining in the Georgian era, throughout the UK.
She has appeared on television, cooking and discussing recipes, including on Mrs Dickens' Family Christmas on BBC2 with Sue Perkins.
She has also written on the subject for the Guardian, the Observer, and The Lady.
"Your first job is not necessarily what you're going to do for the rest of your life. Just think about what you would enjoy, rather than stressing that you've committed to a career for 50 years."
Ella Jones is Junior Brand Manager at Mondelez International, the multinational company which boasts the likes of Cadbury, Oreo, Ritz, and Green and Black's in its portfolio.
She's only been in the role a few years, but her story could prove inspirational for anyone receiving exam results this summer, and starting to consider where their career might be heading.
Ella studied English Literature at the University of Exeter and wasn't entirely sure what she would do after.
In this episode of the Career Conversations podcast series, she reveals the unconventional approach she took to hunting for a job and ended up at Mondelez.
She says she looked at the Times Top 100 Graduate Employers list and thumbed through, highlighting companies that she though looked interesting.
When she came across Mondelez, she says she thought to herself "I know that I'm passionate about chocolate", so she took a look online to see what jobs were available.
She ended up on the company's graduate scheme, which lasts three years and covered finance, sales, and marketing.
"It gave me exposure to a real breadth of roles," she says. "I would definitely recommend doing a graduate scheme."
Ella says the scheme was a great way to set her up for the world of work, including basic things like booking a meeting room or having an end of year review - small experiences that can give you confidence in the workplace.
Listen to the full episode to find out what it's like to work at Mondelez, how Ella has managed to overcome bouts of imposter syndrome in the past, and she tells just about the nicest Curly Wurly story you're ever likely to hear.
Ella Jonas, Junior Brand Manager, Mondelez International
Ella is from Winchester in Hampshire, but now lives in London. She studied English Literature at Exeter University.
She applied to Mondelez, an international FMCG company which owns Cadbury, Oreo, Green & Black’s, Toblerone, Philadelphia and lots more. She did three years on the Sales and Marketing graduate scheme.
That scheme saw her cover revenue planning, a type of internal finance, working on Christmas biscuits, Freddo marketing, sales, managing Christmas and Easter in Co-Op.
She is now back in marketing, but the scheme was a great opportunity to experience multiple functions and enhance her skillset.
Should we all be considering switching to a diet made up of seasonal food?
It's a big question, and the impact could be huge too. How would it affect the food system? What difference would it make to the planet?
In theory, only eating foods that are produced in your region at certain times of the year should mean fewer carbon emissions and less waste.
But how big an impact would it really have? How likely is it that such a big change can be affected? And would it really benefit all of us?
Our guest in this episode of the podcast is the food entrepreneur, Emilie Vanpoperinghe.
Emilie is co-founder of Oddbox, a company that delivers thousands of boxes of in-season fruit and vegetables every week as part of its fight to make the world more sustainable.
Oddbox has one of the clearest tag-lines around: Wonky Fruit & Veg | Deliciously Odd & Delivered to Your Door.
Listen to the full episode to find out more about Emilie and Oddbox, why she believes switching to a seasonal diet could have a dramatic impact on the environment, and how the idea of seasonal eating fits, or otherwise, with the cost of living crisis.
Emilie Vanpoperinghe, Co-founder, Oddbox
Oddbox is a sustainable fruit and veg box tackling food waste. Oddbox rescues delicious fresh fruit and veg which is deemed ‘too big’, ‘too ugly’, the ‘wrong’ colour, or ‘too many’ from going to waste.
A supply-led model, Oddbox partners with growers throughout the UK to box up and deliver this ‘too odd’ or ‘too many’ produce to a food waste fighting community across the UK.
With every box its community reduces food waste, saves CO2 and water.
Since its inception in 2016, the business has distributed over 5 million boxes, with its community rescuing a combined 30,000 tonnes of fresh fruit and veg.
Emilie has over 15 years’ project and team management experience in Fortune 500 companies (3M and BT) across the globe. She was previously Director of Finance & Operations for Girl Effect, an international NGO set up by the Nike Foundation, working in developing countries to empower adolescent girls to reach their potential.
Before that, she worked close to 10 years in finance in the corporate sector in France, India and the UK.
Emilie is originally from northern France and has been in the UK for the past 10 years. Her grandparents were potato farmers and so she knows what it takes to grow fresh produce.
Is there a link between nutrition and the health changes associated with the menopause?
It’s an area that traditionally has not received as much attention as one might hope, but things are perhaps changing.
There has been a lot of recent media interest in the menopause, notably Davina McCall’s TV programmes, Scotland First Minister Nicola Sturgeon’s interviews, and other celebrity interventions getting lots of coverage.
But while this public discussion is a welcome change, it has also helped highlight that far-from-enough is known about the health issues associated with the menopause.
And the question of menopause and nutrition is an area unfortunately still swamped in myth and pseudoscience.
That is where our guest, Dr Sarah Berry comes in.
She is Reader in the Department of Nutritional Sciences at King's College London and is Chief Scientist at the health science company ZOE.
ZOE has been studying the effect of the menopause on body composition, sleep, heart disease risk, gut microbiome composition, and the impact our diets can have on these factors.
Listen to the full episode to get a proper definition of what the menopause is, and how the symptoms compare to those experienced during the perimenopausal phase.
We also find out how what you eat could potentially affect symptoms, and why this latest ZOE research could act a springboard for more to come.
Dr Sarah Berry, Lead Nutritional Scientist, ZOE
Dr Sarah Berry’s research interests relate to the influence of dietary components on markers of cardiovascular disease risk, with a particular focus on:
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Precision nutrition
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Postprandial metabolism
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Food and fat structure
Since commencing her research career at King’s College London in 2000, she has been the academic leader for more than 30 human nutrition studies in cardio-metabolic health. Sarah has made a leading contribution to the knowledge-base on the influence of interesterification of triacylglycerols on postprandial metabolism. Her research also focuses on the influence of manipulation of food structure and subsequent effects on lipid and carbohydrate bioaccessibility and changes in postprandial metabolism.
Ongoing research involves human and mechanistic studies to elucidate how markers of cardiometabolic health can be modulated following acute and chronic intakes of different fatty acids and interesterified fats, as well as studies to investigate the influence of cell wall integrity on macronutrient and micronutrient release from different plant-based foods.
Sarah is also the lead nutritional scientist on the PREDICT programme, assessing the genetic, metabolic, metagenomic, and meal-dependent effects on metabolic responses to food in >3,000 individuals in the UK and US. This research is at the forefront of developments in personalised nutrition and is forging a new way forward in the design and implementation of large-scale remote nutrition research studies integrating novel technologies, citizen science and AI.
"Don't be shy. Don't be ashamed. Apply for the jobs and schemes you would love to do."
So says Taïeb Mestiri, Scientific and Regulatory Affairs Manager at the Coca-Cola Company, in this episode of the Career Conversations podcast series with Elisa Roche.
As millions of students prepare to receive exam results this summer, many will be thinking about their next steps, and Taïeb's story is one which should provide some inspiration.
Less than four years ago he applied for an internship at Coca-Cola in Paris and it has been the start of a great partnership.
He says that when he first applied, he didn't think he stood much of a chance of being taken on. But he was proved wrong and now his advice to others is to put yourself forward, even if you have some self-doubt.
Find out more about the up-coming Food Matters Live careers event series
Initially Taïeb studied for a degree in engineering, but his love of food forced him to change course, eventually studying Food Science and Nutrition at Sorbonne University.
To help him through his studies, he took on various jobs, including a stint in sales at a large bakery chain.
Although a career in sales wasn't his ultimate goal, he says the job gave him valuable insights into how products were made, and he has used that to help him in his later career.
So, why did he take on the internship at Coca-Cola? He says he knew he wanted to work there, from the moment he went in for his internship interview.
"It was very impressive. I was invited into the office and it was a discussion more than an interview," he says.
"The most important thing is to ensure that you have a good feeling with the people doing the interview.
"The connection was great and I knew I wanted to work with these people."
Find out more about internships and trainee schemes at the Coca-Cola Company
Working at such a huge company might sound like a daunting prospect for some. But Taïeb says the firm puts people at the centre of what it does and offers lots of fantastic opportunities for progression.
Listen to the full episode to find out exactly what a Scientific and Regulatory Affairs Manager does, how much you can expect to earn in a similar role, and see if Taïeb reveals the top secret Coca-Cola recipe (spoiler - he doesn't but Elisa really did try).
Taïeb Mestiri, Scientific and Regulatory Affairs Manager, the Coca-Cola Company
After obtaining his master’s degree in nutrition, quality, and health from Sorbonne University, Taïeb stepped into the Coca-Cola Company’s world to explore his passion for food and beverage innovations.
In addition to overseeing scientific and regulatory compliance for France, he has joined the research and development team for a part time experience to express his creativity and co-create refreshing beverage innovations.
His aim is to support food and beverage companies to meet the evolving consumer expectations by creating meaningful, sustainable, and tasty innovations.
He is a naturally curious person who believes in safe, collision-rich spaces as fertile ground for creativity and innovation.
He spends his free time reading articles, playing the guitar, and cooking comforting dishes.
There is no doubt that the UK is a nation of curry lovers, curry addicts even, with many of our best, and biggest nights out happening in Indian restaurants.
They are a huge player in the UK food industry. Estimates vary, but one trade group suggests curry houses employ 100,000 people and have annual sales of £4.2 billion. And that’s not even counting supermarket sales, recipe book sales, and so on.
The impact on our food culture is immense.
And the UK is not alone. In so many parts of the world, there’s a big curry culture. Whether you’re sitting under palm trees in Durban, or on a night out in Glasgow, you’re part of a global curry scene.
And with this global spread comes a fascinating history, bringing together centuries of trade, immigration, colonisation and culinary innovation.
But how do you define a curry? Why has this amalgamation of cuisines become so popular? And what does the future hold?
Listen to the full episode to find out why the British in particular have fallen in love with curry, how curry powder first emerged, and how curry has travelled around the world and influenced so many dishes.
Shrabani Basu, Journalist and Author
Shrabani Basu is a journalist and Sunday Times best-selling author. Her books include the critically acclaimed The Mystery of the Parsee Lawyer: Arthur Conan Doyle, George Edalji and the Foreigner in the English Village, For King and Another Country:Indian Soldiers on the Western Front 1914-18, Victoria & Abdul: The True Story of the Queen’s Closest Confidant(now a major Oscar-nominated motion picture starring Dame Judi Dench and Ali Fazal) Spy Princess: The Life of Noor Inayat Khan, andCurry: The Story of the Nation’s Favourite Dish.
She is the founder and chair of the Noor Inayat Khan Memorial Trust which campaigned for a memorial for the World War II heroine in London. It was unveiled by Princess Anne in 2012. She is an ambassador for the RAF Museum in London.
Shrabani is a frequent commentator on radio and television on Indian history and Empire. She has featured on BBC Saturday Kitchen and appeared on Heston Blumenthal's programme on Channel 4.
Lizzie Collingham, Historian and Author
Lizzie Collingham is an independent historian who uses food as a way of linking the minutiae of daily life to the broad sweep of historical processes.
She is the author of Imperial Bodies: the physical experience of the Raj c.1800–1947, Curry: a tale of cooks and conquerors, The Taste of War: World War II and the battle for food, The Hungry Empire: how Britain’s quest for food shaped the modern world and The Biscuit: the history of a very British indulgence.
She is currently a Visiting Fellow at Jesus College, Cambridge.
For decades, there has been a fiery debate around Genetic Modification.
It’s seen by many as a solution to some of the world’s biggest food problems, but by others as a reckless scientific gamble, endangering human health and the environment.
Those of us with memories of the 1990s and 2000s will remember GM trial crops in East Anglia being trashed by protesters, with farmers defending them using tractors as battering rams.
Genetically modified crops are effectively banned across Europe and the same applies to gene edited crops.
And it’s gene editing we’re interested in because the UK Government is trying to pass a new law which could lead to these crops being grown commercially in England.
Researchers hope gene editing might help solve global food and health problems, and be more palatable to the public than GM.
So, will it be a game changer?
To discuss its potential, we are joined by Professor Cathie Martin from the John Innes Centre, where she is leading a research project creating tomatoes which boost the body’s vitamin D.
And former Chief Scientific Adviser to the Food Standards Agency, Professor Guy Poppy.
Cathie Martin, group leader at the John Innes Centre and Professor at the University of East Anglia
Cathie researches the relationship between diet and health and how crops can be fortified to improve diets and address the global challenge of escalating chronic disease.
This work has involved linking leading clinical and epidemiological researchers with plant breeders and metabolic engineers to develop scientific understanding of how diet can help to maintain health, promote healthy ageing and reduce the risk of chronic disease.
Cathie has recently initiated collaborative research in China to research on Chinese Medicinal Plants, particularly those producing anti-cancer metabolites used for complementary therapies.
Cathie was Editor-in-Chief of The Plant Cell (2008-2014) and is now an Associate Editor for Molecular Horticulture. She is a member of EMBO, AAAS, a Fellow of the Royal Society, in 2014 she was awarded an MBE for services to Plant Biotechnology, in 2019 she was elected Janniki Ammal Chair of the Indian Academy of Sciences for outstanding women in science and in 2022 she will receive the Rank Prize for outstanding contributions to research on nutrition.
Professor Guy Poppy, former Chief Scientific Adviser to the Food Standards Agency,
Professor Guy Poppy served as the FSA’s Chief Scientific Adviser from 2014 to 2020. His research on food systems and food security at the University of Southampton, is interdisciplinary and he has twice served as Associate Vice President for Interdisciplinary research. He was appointed Companion of the Order of Bath (CB) in the Queen’s Birthday Honours 2021 and made a fellow of the Academy of Medical Sciences in 2022.
Professor Poppy has significant research experience in food systems and food security and has advised governments around the world on these issues. He has published over 100 peer-reviewed papers including a number of highly cited articles on risk assessment, risk analysis and risk communication. He was a member of the Research Excellence Framework (REF2014 and REF2021) panel assessing the quality of agriculture, food and veterinary science in the UK.
A graduate of Imperial College and Oxford University, Professor Poppy previously worked at Rothamsted Research, becoming Principal Scientific Officer. He left in 2001 to join the University of Southampton. As the FSA’s Chief Scientific Adviser, Professor Poppy provided expert scientific advice to the UK government and played a critical role in helping to understand how scientific developments will shape the work of the FSA as well as the strategic implications of any possible changes. His series of CSA reports have reached a very wide audience and have had impact on issues ranging from AMR to Big data and Whole Genome Sequencing through to the Food Hygiene Rating Scheme (FHRS). He has focused on connecting science to those using it and has pushed for scientists to be intelligent providers to intelligent customers of science within the FSA and beyond.
After completing his term of six years at the FSA, Professor Poppy became the Programme Director for the SPF Transforming the UK Food systems programme. This £47.5 million interdisciplinary research programme is supported by UKRI’s Strategic Priorities Fund (SPF) and brings together researchers from almost 40 research organisations and over 200 private and public sector organisations including almost 20 Government Departments/Agencies.
"I literally have the best job in the world," says Hari Ghotra, Global Food and Beverage Manager at Virgin Atlantic. "I get to travel a lot, meet some amazing chefs, and eat some incredible food."
It's hard to argue with that assessment. If you love food and love travel, this is up there as one of the dream jobs.
Added to that, Hari is also a hugely successful cook, author and entrepreneur, founding the biggest Indian food digital platform in the UK harighotra.co.uk
Her book "Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love" is proving extremely popular too.
Hari's job at Virgin Atlantic sees her travelling all around the world, working with caterers, and trying to find the best food to serve in the air.
She manages the menus on all inbound flights to the UK and goes to painstaking lengths to make sure that what is served meets the needs of the passengers and crew.
There are certain challenges to serving 300 meals at 35,000-feet, not least the way our taste pallets change at altitude.
There's also limited equipment to contend with on a plane, and the pure logistics of trying to serve hundreds of meals very quickly in a small space.
Hari and her team go through hours and hours of testing to get the best results. "It is personal," she says. "The chefs that I work with take it personally if something they've created doesn't come across how they want it to be or if a customer isn't happy."
Listen to the full episode to find out how she launched her own business, why she believes loving what you do is the key to success, and why certain wines taste better than others when you're in the air.
Hari Ghotra, Global Food and Beverage Manager, Virgin Atlantic
Hari Ghotra's website and social platforms feature hundreds of easy to follow recipes, videos, articles and live weekly cooking sessions that attract a global audience. Her community App is a real time location with a thriving community of food lovers who share pictures and ideas, it’s a place Hari communicates with her followers daily.
She is also the global food and beverage manager for Virgin Atlantic where she manages a number of separate catering units across the world. The catering units are responsible for producing the in flight food for the airline for flights returning to the UK. The role includes managing the Virgin Atlantic food proposition for each of the cabins, the equipment the food is served on, food safety, budget as well as managing the day to day issues.
Having trained as a Biologist at the University of Bath she went on to work for Unilever as a food microbiologist. Hari went on to undertake a Masters in Marketing management for food and drinks related industries at Cranfield School of Management and secured a position on the Tesco graduate training scheme. After 14 years with Tesco PLC working in a number of different disciplines, she went on to create her food business Hari Ghotra.
She then trained at Michelin-starred Tamarind of Mayfair to understand the restaurant world and now contributes to many publications, creates engaging online content and works with many different brands.
Raised in an environment where food played a central role in family life, Hari learned to cook amazing dishes from her mother. Hari quickly understood the difficulty people feel when preparing Indian food at home so continues her work to be the conduit between cookbooks, TV and actually cooking with you, in your home, through her digital presence.
Personalised nutrition has been making headlines for some time, but how much impact do different types of interventions have, and which work best?
Science has now advanced to a point where it can look deep inside us as individuals and calculate individual nutrition and health needs.
As a result, the personalised nutrition sector is rapidly expanding. But among the hundreds of apps and advisors out there, reliable research about the effectiveness of these tools isn’t easy to find.
The health advice may be personal, the question is: Will it work? And will any lifestyle changes stick around long-term?
This where the Preventomics Programme comes in. It has been gathering evidence on the effectiveness of different approaches to personalised nutrition, and analysing their worth.
It is a huge bit of research, looking at the potential of omics sciences, especially metabolomics, and changes in habits as drivers of development.
Participants were given personalised plans for nutrition and lifestyle habits to improve their health, based on the individual, such as physical and behavioural traits, lifestyle, genotype, preferences and physical condition.
There were three scenarios:
- Personalised recommendations at the point of sale with products suggested to be added to the basket beneficial for the users.
- Personalised delivery food service responding to the nutritional user’s profile, preferences and physical and behavioural traits.
- Personalised nutritional advice by nutritionists for subjects with abdominal obesity through a software and mobile app.
Listen to the full episode to find out what was learned and how it might impact the personalised nutrition sector in the future.
Josep Maria del Bas, Senior researcher in the Nutrition and Health Department, Eurocat
Josep Maria del Bas has degrees in Chemistry and Biochemistry and holds a PhD in Nutrition and Metabolism from Rovira i Virgili University in Tarragona.
He has focused his professional career on the study of molecular mechanisms involved in the interaction between nutrition and health.
His current duties at Eurecat include coordinating multidisciplinary teams dedicated to researching the health effects of food and pharmaceutical products.
Spain is a food superpower; the fourth largest agri-food player in Europe and the tenth biggest in the world. It is perhaps less well-known as an obvious choice for agritech and innovation.
But that feeling is misplaced, and it is changing, as Spain grows as a leading light in this area.
In this episode of the Food Matters Live Podcast, we meet one of the organisations fuelling that growth, Eatable Adventures.
Eatable Adventures discovers and supports innovative foodtech start-ups.
Spain has always been famous for its fishing, aquaculture, vegetables, and much more. Eatable Adventures is helping to raise the country’s profile in areas such as alternative proteins, biotech, AI, and innovative, climate-friendly solutions.
It supports start-ups, helping them grow from good ideas, to real-world solutions to the global food system’s biggest challenges.
Eatable Solutions’ main focus is on start-ups that supply industry, rather than being consumer-facing.
That’s partly down to funding opportunities, but it appears to be a smart move.
Less money needs to be spent on creating a brand, and there have been notable successes including:
- Alternative protein company - Innomy
- Cocuus – which prints 3D meat
- Indoor hop farm - Ekonoke
Listen to the full episode to find out how Eatable Adventures helps companies like those listed, and why those businesses were chosen.
We also ask: What is driving the agtech sector in Spain?
Other countries with flourishing scenes, such as Israel, Singapore, the UAE, and the US tend to have fairly obvious push factors.
They are usually places with a tradition of hi-tech industries, such as Silicon Valley. Or places where geography has forced innovation, such as being surrounded by desert.
Is Spain blooming in this area because of government support? Or is something else driving the growth?
José Luis Cabañero, Founder and CEO, Eatable Adventures
Over 30 years experience in the development of emerging markets in the tech sector and since 2015 in the Food and Beverages segment.
Held senior management positions at European level at Oracle, Cisco, Unisys and as Open Innovation Sr Director in BBVA.
BS Computer Science by University de Extremadura, General Management program SEP at Stanford University Graduate School of Business, Diplôme de Cuisine by Le Cordon Bleu, Diplome Universitaire DUGGAT by University Reims Champagne-Ardennes.
"There's no industry like the food industry," says Dai Llewellyn. "No other industry encapsulates all of your senses in the same way."
Dai is Head Chef of Product Development at Co-Op UK, but it didn't always looks like he would have a successful food career.
In fact, he started out studying a business degree: "I fell into a world of business by sort of doing what I thought I was meant to do, or what my parents expected me to do."
Everything changed for him when he got his first job in a restaurant. He says he was instantly hooked after experiencing the comradery and fun: "There was just an amazing buzz around the place."
Before taking on his role at Co-Op, Dai worked in a number of high-end restaurants, and he used to work in sandwich development at Greencore.
He even won some awards, including one for, what he calls "just a chicken sandwich". We think he's being modest.
Listen to full episode to find out why he finds the food industry so exciting, why he believes experience is not the be-all and end-all, and what you can expect to earn if you manage to have a career as successful as Dai's.
Dai Llewellyn, Executive Chef of Product Development, Co-Op UK
Dai has always been fascinated with food, not only the creative, immersive nature of it but its power to share heritage and stories.
His food journey started within a small local restaurant in his hometown of Mumbles, Swansea learning and soaking up the hustle and buzz the hospitality industry has to offer before he made the decision to further and test himself in fine dining and made the move to London.
He was lucky enough to work in some great kitchens and gain several mentors within the industry which have immensely helped shape his career so far.
It is the continuous learning element of food that drove him to make the change out of restaurants and into product development. Starting with food manufactures such as Greencore and Bakkavor and brands such as Charlie Bigham’s was a amazing journey into food retail and gave him great understanding of the processes, teams and challenges faced.
He has also had experience within retailers themselves having previously held positions in Waitrose and now in his current role as Executive Chef of Product Development at Co-Op.
His current role help bring together food trends and culinary knowledge to support the team's of product developers to deliver not only new and exciting products but delicious, convenient, accessible food and drink.
In the last few years there’s been a growing interest in food and drink products that claim to improve gut health.
Research has been booming and, on the Food Matters Live Podcast, we have spoken to some of the world’s leading experts, exploring connections between our gut, what we eat, and our physical and mental health.
In this episode we explore the many different ways the food and nutrition industry is tapping into this market.
It is already a large territory to navigate, around every corner there’s a new probiotic. So which avenues are most beneficial for our individual health, and for developing a business?
We take a look at some of the latest trends; fermentation, grain-based foods, and yoghurts spring to mind. But what else is out there?
Which parts of the world are most interested in products that claim to promote gut health? Which demographics are fuelling the rapid rise? And how can consumers protect themselves from potentially dubious claims?
Listen to the full episode for some advice on building a business in this market, how proposed new HFSS rules in the UK are already impacting the products that are available, and get a glimpse into the future of where the gut health food and drinks market might be heading.
Jon Walsh, Founder and CEO, Bio & Me
Jon Walsh is Co-Founder and CEO of Bio&Me, the UK's fastest growing gut health start-up.
He has a commercial and marketing background spanning 30 years, with successful roles working on some of the UK's best-known FMCG brands including P&G, John West, sitting on the UK Board of Nestlé and the European Board of the Thai Union Food Group as well as being a founding employee of Betfair, formerly Flutter.com.
María Mascaraque, Analyst, Euromonitor
María is a Global Industry Manager at Euromonitor International with a focus on Food and Nutrition. Based in London, she has more than nine years of experience in the industry.
María drives the content and quality of Euromonitor’s global food industry research, provides global expertise and forward-thinking insights and identifies latest product developments and key market trends.
María advises clients on food and nutrition trends and has a special interest in the dairy industry, plant-based eating and health and wellness trends.
She holds a PhD in Nutrition from Complutense University, Spain.
Rosemary Ferguson, Nutritionist
Rosemary comes from a homeopathic/complementary medicine background and has always been interested in what food can do for you.
After a successful 15 years of modelling; from being featured in campaigns for Miu Miu and Prada, walked the runway for designers from Galliano to McQueen, and features on Vogue and The Face, her inner nutrition nerd led her back to college to study at The College of Naturopathic Medicine.
She qualified as a naturopath and nutritionist in 2009 and now runs a clinic on Harley Street in London. She also writes for Vogue and Beauty Papers.
Rosemary is the founder of The 5 Day Plan, and co founder of healthy junk food brand Filth.
She is also the author of ‘Juice’, published in April 2015, which features 100 juice recipes to help cope with modern day life!
Imagine it’s the year 2032. The summer Olympics are just kicking off in Brisbane, the Perseverance rover has arrived back on Earth carrying Martian rocks, we’ve just finished recording the 2,000th episode of this podcast, and the UK has just become the fattest nation in Europe.
OK snap back to the present and there is still something we can do about that last one.
A report by the World Health Organization warns that obesity has already reached “epidemic proportions” in Europe, causing 200,000 cancer cases and 1.2 million deaths a year.
The UK is currently 4th in its European rankings and in ten years is predicted to top the charts.
The question is: How is this possible in a country where the Government has an obesity strategy, and where at least a dozen policies or white papers have been announced on the topic since 1997?
In this episode of the Food Matters Live Podcast, we are going to look at the possible solutions and ask what the food industry can do, to help solve the crisis.
We will also ask: Given this situation, why has the Government decided to delay the ban on the promotion of foods high in fat salt and sugar (HFSS)?
Michele Cecchini, the Organisation for Economic Co-operation and Development
Michele Cecchini leads work on Public Health at the OECD, the Organisation for Economic Co-operation and Development.
Michele’s research interests include priority setting and programme evaluation of policies influencing population health. He is the editor and co-author of publications on the economic aspects of public health, including the OECD flagship publication on the heavy burden of obesity.
Michele holds a position of adjunct professor in applied health economics at the School of Public Health of the University of Siena and served as temporary advisor to governments and intergovernmental agencies such as the World Health Organization, International Agency for Research on Cancer, the European Commission and the World Bank.
Michele is a medical doctor specialized in public health and holds a master’s degree from the London School of Economics and a PhD from Imperial College London.
Professor Paul Gately, Leeds Beckett University
Paul Gately is Director of MoreLife and a Professor of Exercise and Obesity at Leeds Beckett University, he is the Co-Director of the Obesity Institute at Leeds Beckett University.
Paul was the Principle Investigator on Public Health England’s Whole Systems Approach to Obesity and he is the Co-director of the Centre for Applied Obesity Research.
His primary research interest is child and adult obesity treatment strategies but also the wider determinants of obesity.
Paul has delivered over 600 presentations and scientific publications, as well as numerous policy documents on obesity treatment, whole systems approaches to obesity and physical activity promotion.
"When I go into a supermarket, I look at the ingredients of a product and I can tell exactly what something is going to taste like," says Angela Trofymova. "It's boring shopping with me."
Angela has one of those jobs that sounds too good to be true. She is Group Testing Manager for the Good Housekeeping Institute.
That means she is in charge of the institute's world-famous taste tests, which are so renowned they have a huge impact on sales and trends.
In this episode of the Career Conversations podcast series, we find out exactly what's involved in running taste testing sessions, and what a typical day looks like for someone in a role like Angela's.
Her route to the job has not been simple. She's held many roles within the food industry, and outside of it.
At one point she worked for a company where things really didn't click. "That completely depleted my energy," she says.
"It made me feel inadequate and I felt like I didn't know what I was doing."
But the truth is, things just hadn't worked out in this particular role and Angela dusted herself down, found a new job and has flourished ever since.
Angela's story shows that even the most successful people working in the food industry will have ups and downs in their careers.
"Where there's a will, there's a way," she says.
Listen to the full episode to find out how to work towards securing a job like Angela's, what qualifications you might need, what you can expect to earn, and how a meeting with Heston Blumenthal set her up for where she is today.
Sign up to join a testing panel
You can sign up to be part of a taste-testing panel at the Good Housekeeping Institute.
All you need to do is fill out a short questionnaire and you could be tasting next season's latest trends before they're available on the supermarket shelves.
Follow this link to sign up.
Angela Trofymova, Group Testing Manager, the Good Housekeeping Institute
Angela has over 13 years’ food industry experience, helping companies such as Pret, Sainsbury’s, Nando’s and Leon achieve sustainable growth through innovative product development – she’s even cooked for Heston Blumenthal!
Her sensory evaluation training and finely honed taste buds mean she knows exactly what’s worth spending your money on, and leads the Hearst Institute food and drink testing team who test over 1500 products each year.
Angela is WSET Wine and Spirits Level 2 certified and has been a judge five years in a row for the British Sandwich Awards and the Pizza and Pasta Awards.
The World Health Orgnization's European Regional Obesity Report makes grim reading.
It says nearly two-thirds of European adults are obese, a third of children are overweight or obese, and crucially, the numbers are rising.
The WHO says no European country is on track to stop obesity rising by 2025.
For UK readers, the standout headline is that Britain is on course to have the worst obesity rate in Europe by 2033.
But there is one line within the report that offers a glimpse of hope. It says: "Europe can reverse its obesity epidemic."
In this episode of the Food Matters Live Podcast, we interview one of the authors of the report, Kremlin Wickramasinghe, Acting Head of the WHO European Office for the Prevention and Control of Non-communicable diseases.
For decades obesity has been a major global health issue and as time has ticked on, despite research, government health legislation, campaigns, changes within the food industry, things continue to get worse.
It’s a topic we’ve covered before on the podcast, but when we have asked where the solutions are coming from, convincing answers have often been in short supply.
In order to understand how we might reverse rising obesity rates, we first need to understand how we ended up here in the first place.
This WHO report is the first we've had for 15 years and some of the changes that have happened in that time, appear to be contributing to the obesity crisis.
The Coronavirus pandemic is highlighted in the report as having increased our consumption of fast-food, led to more screen time, and a more sedentary lifestyle.
The increased use of food delivery apps is also playing a role, says the report, and in more ways than might immediately be obvious.
Listen to the full episode to get some answers to questions such as; why are all of Europe's nations failing to get a grip of the obesity crisis? Whose responsibility is it to reverse the current trend? And where can European countries look to for inspiration?
And then there's that slight glimmer of hope. If Europe really can reverse its obesity epidemic, how exactly does it go about doing it?
Dr Kremlin Wickramasinghe, Acting Head, WHO European Office for the Prevention and Control of Noncommunicable Diseases
Kremlin leads the Nutrition, Physical Activity and Obesity Programme which is responsible for providing support to the 53 Member States of the WHO European Region on the implementation of the European Food and Nutrition Action Plan and Physical Activity.
Prior to this position he worked as a Technical Officer on Noncommunicable Diseases (NCD) Risk Factors, since 2017 in the same office.
Before joining WHO, he was a researcher and the co-director of the WHO Collaborating Centre on Population Approaches to NCD Prevention at the University of Oxford, United Kingdom.
He co-edited the text book “An Introduction to Population-level Prevention of Non-Communicable Diseases” published by the Oxford University Press.
He has a special interest in multisectoral responses to health promotion, quantifying the outcome of health policies and implementation research. Kremlin graduated as a medical doctor with MBBS from the University of Colombo.
He holds an MSc in Global Health Science and a DPhil (PhD) in Public Health from the University of Oxford.
Technion, Israel’s Institute of Technology is the oldest university in the country and one of the leading universities in the world.
Its Faculty of Biotechnology and Food Engineering is a unique department where expertise from many disciplines comes together.
Israel is a global centre of food and agri-tech, producing remarkable innovations, and attracting astonishing levels of investment.
But, like anywhere else in the world, there are problems; food waste, overfishing, unsustainable practices, feeding a growing population. Israel is facing all of the above and the issues are taxing its brightest minds.
The Food Matters Live Podcast has looked at innovation in Israel before, but in this episode we are going to get a unique insight into one of the world’s leading research centres.
The Faculty of Biotechnology and Food Engineering is led by Professor Marcelle Machluf, a remarkable woman who was named Lady Globe Magazine’s ‘Woman of the Year’ in 2018.
Her work has been included in the Israel Ministry of Science and Technology’s list of ‘Israel’s 60 Most Impactful Developments’.
During this episode of the Food Matters Live Podcast, we learn about the new Carasso FoodTech Innovation Center being built at Technion.
It has an R&D centre, packaging laboratory, kitchens, tasting, and evaluation units.
Professor Machluf says: "It's not enough to just sit in the classroom. Our students need the right equipment to develop their ideas and they need to be prepared for whatever the future holds."
Listen to the full episode to hear her views on the importance of building relationships to drive innovation, learn more about the work being done at Technion, and how the institute is going about developing a centre for ideas that haven't yet been born.
Professor Marcelle Machluf, Dean of the Faculty of Biotechnology and Food Engineering, Technion
Professor Marcelle Machluf is renowned for her cutting-edge cancer and drug delivery research, and her work in tissue regeneration.
She is head of the Technion’s graduate Interdisciplinary Program in Biotechnology, a member of the Affiliate Engineering Faculty of the Technion Integrated Cancer Center, and former deputy executive vice president for research for the Technion’s Pre-Clinical Research Authority. She also works closely with the Russell Berrie Nanotechnology Institute.
Professor Machluf is developing a targeted drug delivery system using modified stem cells called Nano-Ghosts to home in on tumours, unleashing its therapeutic load at the cancer site.
She is also developing scaffolding for tissue engineering of the pancreas, heart, and blood vessels, and developing carriers for cell delivery with applications for treating diabetes and more.
She has a laboratory at Nanyang Technological University of Singapore, where she is working on a leading tissue regenerative project.
Professor Machluf has authored book chapters and more than 80 peer-reviewed journal papers in leading journals. Her work has been cited more than 2,800 times. She has six national patents and two approved international patents in the fields of drug delivery and tissue engineering.
She is the recipient of many honours including the Alon Award for excellence in science, the Gutwirth Award for achievements in gene therapy, the Hershel Rich Technion Innovation Award, and the Juludan Research Prize for outstanding research.
"It came as it of a surprise," says Jessica Pinnick about landing her job as Brand Manager for the soft drinks company, Belvoir Farm. "As the best thing often do"
Jessica has been in the role for around a year and describes her job as being about telling the story of the brand.
Belvoir Farm has been around for more than 40 years and is perhaps best-known for its elderflower cordial.
So how did Jessica end up in this fantastic marketing role?
Her career began at Boots, where she joined as an apprentice and went on a development programme.
She says that really helped her decide which direction to take her career in: "I was able to try lots of things until I worked out what I really wanted to do."
Jessica stayed at Boots for nearly ten years, before making the move to Belvoir and says it was the level of creativity required in the role, that really attracted her.
"It's about getting to understand what consumers want and what they're looking for," she tells Elisa Roche in this episode of the Career Conversations podcast series. "This is probably one of the most creative jobs I've ever done."
She see herself as the chief storyteller for the brand and has been integral in the launch of the company's first television advert, which hit screens in July 2022.
Listen to the full episode to learn the difference between product marketing and brand marketing, find out how to get a job like Jessica's, as well as what you can expect to earn, and learn the correct way to pronounce Belvoir.
Jessica Pinnick, Brand Manager, Belvoir Farm
Belvoir Farm is a premium soft drinks brand with sustainability at its heart. The brand is best known for its Elderflower Cordial, which is still produced on the family farm in Leicestershire, using elderflowers handpicked by the local community as it has been for the last 40 years.
Jessica's role as Brand Manager is to be the guardian and chief storyteller for the brand, bringing to life its amazing brand history, provenance and product quality through creating engaging content, inspiring marketing activation and market leading innovation to ultimately delight customers.
Passionate about the power of brands and captivated by the infamous “here come the girls” Boots TV ads, Jessica began her career with Boots in 2011 where she worked for ten years across its portfolio of brands including Boots own label, partner brands and Soltan sun care.
She says she is most proud of working on Soltan’s ‘tattooed child’ campaign, designed to raise awareness of the long-term effects of UVA damage. Along with a complete relaunch of the brand look and feel and an award-winning ATL activation plan that resulted in double digit sales growth between 2018-2020 and overtaking key competitors to become the No1 suncare brand in the UK.
Right now, Jessica is excited about the year ahead, which sees the launch of Belvoir Farm’s first brand campaign centred around its unique story and how its dedication to nurturing nature is reflected in the quality of its drinks.
What will be the impact of Britain’s withdrawal from the EU on food standards in the UK?
When the Brexit referendum was held, trade was trumpeted as a great benefit. No longer would the UK be constrained by EU deals; the country could sign trade agreements with whomever it wanted.
Almost immediately, concerns were raised about the effect on food standards, food quality and animal welfare. Consumers and farmers would suffer, it was said.
Well, several years on, those trade deals are slowly emerging, and the warnings have returned.
A recent focus has been the big trade deal signed with Australia, which eliminates tariffs on a vast range of products, including lamb, beef, sugar, and dairy.
The Australia deal was the first to be built from scratch, most others have rolled over from what the UK had when it was in the EU, or in some cases deals have been slightly extended.
The brand-newness of the Australia deal makes it significant. But how big a deal is it and how significant is the food and farming sector within it?
Critics say the Australia deal is bad news for British agriculture and environmental standards.
The UK Government says it will unlock billions in additional trade, and boost wages across the country.
The policy paper from government said “imports will still have to meet the same food safety and biosecurity standards as they did before.
"For the UK this means, for example, that imports of hormone-treated beef will continue to be banned.”
And it's not just food standards that people are worried about. The RSPCA says the UK has higher legal animal welfare standards than Australia in virtually every area.
The National Farmers Union has warned that UK producers cannot compete with Australia's vast cattle and sheep stations.
So where does the truth lie? And what might the real impact of post-Brexit trade deals be on the UK food sector?
Dr Marco Springmann, Senior Researcher, Nuffield Department of Population Health, Oxford Martin School
Marco Springmann is a senior researcher in the Centre on Population Approaches for Non-Communicable Disease Prevention in the Nuffield Department of Population Health, and leads the Centre’s programme on environmental sustainability and public health. He is interested in the health, environmental, and economic dimensions of the global food systems. He often uses systems models to provide quantitative estimates on food-related questions.
Marco joined the Centre in December 2013. Between 2013 and 2017, he has been a James Martin Fellow of the Oxford Martin Programme on the Future of Food to work with researchers from the Nuffield Department of Population Health, the Department of International Development, and the Environmental Change Institute, to develop an integrated model of environmental sustainability, health, and economic development. Since 2017, he is working on extending the health and environmental aspects of that model as part of the Wellcome funded project “Livestock, Environment and People” (LEAP), working closely with different departments across Oxford, as well as international collaborators, such as the International Policy Research Institute based in the US.
Marco holds a PhD in Economics from the University of Oldenburg (Germany), a MSc in Sustainability from the University of Leeds (UK), and a MS in Physics from Stony Brook University (USA). He maintains international research collaborations, and has conducted regular placements, including at the International Food Policy Research Institute (USA), Deakin University (Australia), Tsinghua University (China), the Massachusetts Institute of Technology (MIT, USA), Resources for the Future (USA), the European Investment Bank (Luxemburg), and the German Federal Ministry for the Environment (Germany). He is a Junior Research Fellow at Linacre College, and a Honorary Research Associate in the Food Systems Group of the Environmental Change Institute.
Kath Dalmeny, Chief Executive, Sustain: The Alliance for Better Food and Farming
Kath has been Chief Executive of Sustain: The alliance for better food and farming, since 2016. She is leading the alliance's response to Brexit and its profound implications for healthy and sustainable food, farming and fishing. She is also a member of the London Food Board and helped establish the Sustainable Food Cities Network. She is a vocal advocate of high standards for food, environment and animal welfare, and champions better trading practices and government support to reward food producers and workers for all the benefits they generate. Kath instigated Sustainable Fish Cities to persuade major foodservice companies to serve only sustainable fish; and the Right to Food initiative to address food poverty systematically so that everyone can eat well. She also helps run the Campaign for Better Hospital Food, and sits on Defra’s food procurement taskforce. On a voluntary basis she serves on the board of Growing Communities, an award-winning community-run sustainable food trading enterprise based in Hackney.
Emily Lydgate, Deputy Director, UK Trade Policy Observatory
I am a specialist in international trade law and Deputy Director of the UK Trade Policy Observatory, a partnership between University of Sussex and Chatham House. My research focuses at the intersection of environmental regulation and economic integration, and the interrelation between trade, agricultural and climate policies in the EU and UK. I am a Specialist Advisor to the EFRA Committee (UK House of Commons) and have provided expert testimony for a number of UK Parliamentary Committees on implications of exit from the EU. I am also an instructor for the UK Foreign, Commonwealth and Development Office's Advanced Diplomatic Academy.
I hold a PhD from King's College London and an MSc (with distinction) from Oxford University. I was a Marie Curie Researcher at Bocconi University and have consulted at the United Nations Environment Programme's Economics and Trade Branch, where I acted as a WTO liaison.
I am currently working on an EU Horizon 2020 grant project on how EU Free Trade Agreements and wider trade policy reflects the goal of securing sustainable agricultural practices, and leading on a report for the UK Committee on Climate Change on trade policy and emissions reduction. I am also on the management team of the Centre for Inclusive Trade Policy, a UK Research Council-funded centre commencing in April 2022. My research and commentary have been featured in the Associated Press, Marketplace, BBC, CNN, China Daily, Financial Times, Independent, Guardian, New Scientist, Times, Telegraph, Vice, Wired, Xinhua News, and others.
The Mediterranean diet is the cornerstone of cultures considered to be the healthiest in the world, but do you know exactly what defines it?
In many previous editions of the Food Matters Live podcast, it’s kept cropping up…
When we talked about Covid and nutrition, there it was. When we talked about the gut microbiome, there it was. And when we talked about nutrition and age, you guessed it, there it was again.
It’s hugely influential, but our guest in this episode, says many people are confused about what a Mediterranean diet actually is.
That confusion means many people are failing to get the benefits of the diet.
So if people are confused, how can they be sure that they are eating the right foods? Apparently, it's all in the colour and the taste of what we consume.
And what are the benefits? Why is the Mediterranean diet so good for us? What chemistry is happening inside our bodies when we eat certain foods?
Critics of adopting the diet away from the Mediterranean think it's difficut to replicate outside the region, saying many factors such as lifestyle, climate, and community play too big a role.
But our guest, although acknowleding those wider factors, says there is evidence it can be beneficial to anyone, anywhere in the world.
Listen to the full episode to learn more about the science supporting the adoption of the Mediterranean diet, its role in reducing inflammation, and why extra virgin olive oil is such an crucial element.
Simon Poole, doctor, author and consultant
Simon Poole MBBS DRCOG FBMA MIANE is a Cambridge-based medical doctor, author, communicator and consultant, and is an internationally renowned authority on the science and application of the Mediterranean Diet and lifestyle.
His award winning books, "The Olive Oil Diet" and "The Real Mediterranean Diet" offer a way to access the healthiest nutrition in the world.
"Rice for breakfast is absolutely standard," says James Forsyth, Performance Chef for elite cycling team the INEOS Grenadiers.
That's just one of the many, slightly odd, things he has to think about as part of his role.
His job is to prepare meals for all members of the cycling team, as they compete at major events such as the Tour de France.
So much thought goes into what the athletes eat and it varies depending on what role the individual cyclist has within the team.
One thing is for certain, a lot of food needs to be consumed to make sure the riders are fit and ready to compete at the very top level.
"It's about the volume of what they eat at each mealtime," James tells Elisa Roche in this episode of the Career Conversations podcast series. "Each meal would probably equate to around six or seven meals."
The INEOS Grenadiers, formerly known as Team Sky, are one of the most successful cycling teams of recent years.
Geraint Thomas, who won the Tour de France in 2018, currently rides for them, and former team members include Bradley Wiggins and Chris Froome.
An INEOS Grenadiers rider has won the Tour de France in seven of the last ten years.
James says he wasn't sure he had the right qualifications to become one of team's chefs and his career started in a very different setting.
He started off as a chef in a country restaurant, before moving on to work in Michelin-starred restaurants in London.
Listen to the full episode to find out how he managed to make the move to one of the world's leading sports teams, what it's like working on the road for so much of the year, and why you "sometimes get an evil eye across the table" when dealing with riders with different roles within the team.
James also has some top tips for landing yourself a job just like his.
James Forsyth, Team Chef, INEOS Grenadiers
James Forsyth has been cooking for 15 years. Starting his working career as a butchers assistant and washing dishes at the local pub. He took up a commis position at a catering events company, working side by side with the head chef, here he learnt the fundamentals of cooking.
Moving on to a 1AA rosette restaurant with a small kitchen brigade, the mentoring continued from a highly experienced head chef for two years. Needing a greater challenge, he moved to London for 4 years to work at the 2 Michelin The Square and 1 Michelin Dinner by Heston Blumenthal.
It was at Dinner where he won the William Heptinstall award after being nominated by his peers. This took him to Sydney to gain experience working in the 3 Hats fusion kitchen of Rockpool.
After some time away from the stove exploring east Asia and Oceania he took up a role cooking for professional cyclists at Team Sky, now INEOS Grenadiers. Being in the role of senior chef for 7 years, it has come with much team success.
From being a part of six grand tour wins including Chris Froomes’ three consecutive grand tour victories to multiple stage and one-day race victories.
What is it that motivates Dan Saladino; journalist, broadcaster and author, to continue to tell stories of food?
He has spent years producing and presenting BBC Radio 4's prestigious and long-running show The Food Programme, has made documentaries about food all over the world, and most recently has published an award-winning book.
"Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them" has been picking up awards left, right, and centre since it was published, most recently picking up two prizes at the Guild of Food Writers Awards 2022.
In this episodes of the Food Matters Live Podcast, Dan reveals how his passion for food, and the stories behind it, are inspired by his Sicilian roots.
Not only because of the fantastic array of different foods he was exposed to at a time when UK cuisine left a little to be desired, but also because he saw first-hand just how central food was to people's lives and livelihoods.
That drove him to a career telling stories about food, how it's made, who it's made by, and beyond.
His book takes things a little further, exploring the foods that are disappearing from our plates and the planet, and explaining why he thinks it's vitally important that they are saved from complete extinction.
"We have had a success story in the last 100 or so years in producing calories," he says. But he points out that those calories are dependent on burning fossil fuels, and using large amounts of water and chemicals. "There have been unintended consequences."
One of those consequences is a lack of diversity in the crops we grow.
Dan uses the example of the Cavendish banana, which makes up almost the entirety of global banana exports.
By relying on just one variety, the world's banana industry is at great risk as a single disease could wipe out global supply.
That would be devastating for the banana industry, but we could be heading in the same direction with other crops, with even more dire consequences.
Listen to the full episodes to find out what Dan thinks could save us from such an apocalyptic future, what keeps him going as a food journalist through an already glittering career, and after making hundreds of episodes of The Food Programme which one really sticks in his mind.
Dan Saladino, Journalist, Broadcast, Author
Dan Saladino is a journalist and broadcaster. He makes programmes about food for BBC Radio 4 and BBC World Service.
His work has been recognised by the Guild of Food Writers Awards, the Fortnum and Mason Food and Drink Awards, and in America by the James Beard Foundation.
"Eating to Extinction" was awarded the 2019 Jane Grigson Trust Award.
He lives in Cheltenham but his roots are Sicilian.
"You don't have to do what everyone else does. Really, really think about what you love in life."
That's the advice from Helen Pattinson, co-founder of the hugely successful Montezuma's chocolate brand, in this episode of the Career Conversations podcast series.
Helen started her working life as a lawyer, and enjoyed a successful career.
But she says, she "didn't really know" what her passion was at the time.
Whilst still working is a lawyer, she met her future husband and the pair decided to pack it all in and go travelling.
It was whilst they were in Argentina that the idea of starting a chocolate brand first emerged.
Helen says they were staying in a small town which had a whole host of chocolate shops.
"They can sustain all of these chocolate shops in this tiny little town," she says, "what have we got in the UK?"
The couple drew up a business plan, returned to the UK, and opened their first shop in Brighton in the south of England.
Listen to the full episode to find out about some of the setbacks they've had to overcome, how they managed to grow the business to the size it is today, and Helen reveals their biggest celebrity fan!
Helen Pattinson, Co-founder, Montezuma's
After studying maths and business at university, Helen took another two years out to study and to train as a lawyer, starting a training contract in London in 1994.
She focussed on corporate and commercial law, and became fascinated by the businesses she acted for and how they funded their growth but often felt she was on the wrong side of the table.
She met her husband, Simon, working in the same law firm and very quickly they decided that they couldn’t see themselves continuing with their legal careers for much longer.
They decided to leave their jobs and embarked on a life-changing trip to South America where they came up with the idea for Montezuma’s when they were trekking in Argentina in 1999 and discovers a tiny town filled with chocolate shops.
Helen was hooked and determined to bring the ideas back to the UK where the chocolate offering on the UK high streets was incredibly unexciting.
Almost a year to the day that they returned from South America, they opened the doors to the first Montezuma’s store in Brighton.
When elite triathlete Justus Nieschlag suffered a partial rupture of his Achilles tendon, it couldn't have come at a worse time.
The Tokyo Olympics in 2021, delayed by a year because of the Coronavirus pandemic, were just around the corner and the then 29-year-old was in pain.
"Knowing I couldn't perform as I would like and I couldn't train and race 100 per cent meant it was a really tough time for me," he tells Stefan Gates in this episode of the Food Matters Live Podcast, made in partnership with GELITA.
"You prepare for four years then it's like this. It was super hard and it was not a good time for me."
Justus did compete at the Games, representing Germany in the Triathlon. Despite carrying the Achilles injury, he helped the team to an impressive sixth-placed finish in the team relay.
But after the Games came the prospect of a long period of rehabilitation.
Profile: Justus Nieschlag
- Age: 30
- Nationality: German
- Discipline: Triathlon
- Honours:
- Germany’s middle-distance IRONMAN 70.3 Kraichgau record holder
- Five Arena Games podium finishes
- Represented Germany at the 2020 Summer Olympic Games, Tokyo
Justus was told he had to stop running for three months. For context, he would usually have a two-week break at the end of the season, before returning to the track. The prospect of a complete break from running for at least 12 weeks was not a welcome one.
Up until he suffered the partial rupture of his Achilles tendon, Justus admits that nutrition was "never a big part" of his thinking. That changed when his management team recommended he start working with GELITA and, in particular, their bioactive collagen peptide supplement.
TENDOFORTE is designed to increase the health and quality of ligaments and tendons, which are made of collagen, decreasing the risk of injury and improving flexibility.
Pre-clinical and clinical trials have shown the positive effects of TENDOFORTE.
Bioactive Collagen Peptides at a Glance
- Bioactive collagen peptides are protein fragments with health-promoting properties
- GELITA Bioactive Collagen Peptides are optimized for specific physiological benefits
- They maximize stimulation of the human cell types involved in collagen biosynthesis
- GELITA applies a proprietary, carefully controlled process to obtain the beneficial peptides
About 30 per cent of our total body protein is collagen. It is the primary structural protein of connective tissues. Collagen is crucial for mobile joints, stable bones, healthy muscles, strong tendons and ligaments.
Suzane Leser, Nutritionist and Director of Nutrition Communication at GELITA, says strong tendons and ligaments contribute to the foundation of high physical performance and fast return-to-training in athletes.
But it's not only elite sports people who need to be thinking about protecting their bodies in this way.
"We lose collagen at a rate of one or two per cent per year from around the age of 25," says Suzane. “We can slow down our collagen decline with this bioactive effect."
Listen to the full episode to find out how quickly Justus recovered whilst using TENDOFORTE, how he thinks it helped in his rehabilitation, and learn more about the science behind the supplement.
Download GELITA’s White Tissue Guide
Justus Nieschlag, Professional triathlete, member of the German National Team
Justus is the current champion and new record holder of Germany’s middle-distance IRONMAN 70.3 Kraichgau.
He is also set to become the most successful triathlete of all time in the Arena Games, having achieved five podium finishes since the inaugural event in Rotterdam 2020. This year, the Arena Games was the first eSport World Championship, with Justus finishing in second place.
Alongside his ever-growing triathlon career, Justus is a licensed triathlon coach, with a BA in Sports Science, currently working hard also towards a Masters in Sports Science.
Suzane Leser, Nutritionist and Director of Nutrition Communication at GELITA
Suzane is a sports nutritionist who built a career in the food industry dedicated to turning nutrition research into products that can make a real difference to the performance of athletes.
At GELITA, Suzane promotes the fast-advancing science behind the use of specific bioactive collagen peptides and their potential to improve people’s quality of life, optimal health, and sports performance.
GELITA
GELITA is the world's leading supplier of collagen proteins for the food, health and nutrition, and pharmaceutical industries, and for numerous technical applications.
References
Jerger et al. (2022) Effects of specific collagen peptide supplementation combined with resistance training on Achilles tendon properties. Scandinavian Journal of Medicine & Science in Sports 32:1131-1141. DOI: https://doi.org/10.1111/sms.14164
Praet et al. (2019) Oral Supplementation of Specific Collagen Peptides Combined with Calf-Strengthening Exercises Enhances Function and Reduces Pain in Achilles Tendinopathy Patients. Nutrients 11:76. DOI: https://doi.org/10.3390/nu11010076
Alcock et al. (2019) Bone Broth Unlikely to Provide Reliable Concentrations of Collagen Precursors Compared With Supplemental Sources of Collagen Used in Collagen Research. International Journal of Sport Nutrition and Exercise Metabolism 29:265-272. DOI: https://doi.org/10.1123/ijsnem.2018-0139
Dressler et al. (2018) Improvement of Functional Ankle Properties Following Supplementation with Specific Collagen Peptides in Athletes with Chronic Ankle Instability. Journal of Sports Science and Medicine 17(2):298-304. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5950747/
The US is, of course, a huge player in the food industry and its influences are felt far and wide.
From agricultural production, to processing, to fast food chains and advertising. And it’s home to some of the biggest food companies in the world.
But is there such a thing as a defined American cuisine?
Is it new world ingredients like corn, squash and beans, fast-food foods such as hamburgers, hotdogs and fries? Of course it is more than that, but how do you define it? Can it be defined?
In such a vast country, both in terms of area and population, is there one dish that everyone identifies with?
Paul Freedman is an expert on the subject and tells the Food Matters Live Podcast there are three elements to US food; Regional, Modern Industrial Food, and Variety.
Listen to the full episode to hear about the different dishes that play a major role in the eating habits of Americans, why how and where you eat can be just as important as what you eat, and the important role of race and gender in defining US cuisine.
Professor Freedman specialises in medieval social history, the history of Catalonia, comparative studies of the peasantry, trade in luxury products, and the history of cuisine.
His latest book is Ten Restaurants That Changed America (Liveright/Norton, 2016).
His other boooks include The Diocese of Vic: Tradition and Regeneration in Medieval Catalonia (1983); Origins of Peasant Servitude in Medieval Catalonia (1991); Images of the Medieval Peasant (1999); and two collections of essays: Church, Law and Society in Catalonia, 900-1500 and Assaigs d’historia de la pagesia catalana ( “Essays on the History of the Catalan Peasantry,” translated into Catalan); Out of the East: Spices and the Medieval Imagination. A Fellow of the Medieval Academy of America, Freedman is also a corresponding fellow of the Real Academia de Buenas Letras de Barcelona and of the Institut d’Estudis Catalans. He is a member of the American Philosophical Society and the American Academy of Arts and Sciences. His honors include a 2008 cookbook award (reference and technical) from the International Association of Culinary Professionals (for Food: The History of Taste) and three awards for Images of the Medieval Peasant: the Haskins Medal of the Medieval Academy (2002), the 2001 Otto Gründler prize given by the Medieval Institute at Western Michigan University in Kalamazoo, and the Eugene Kayden Award in the Humanities given by the University of Colorado. He won the American Historical Association’s Premio del Rey Prize in 1992 (for The Origins of Peasant Servitude in Medieval Catalonia) and shared the Medieval Academy’s Van Courtlandt Elliott prize for the best first article on a medieval topic in 1981.
How much do consumers want to know about the environmental impact of the food products they buy?
There's no doubt that environmental issues are increasingly on the minds of shoppers, but it can be difficult to know if what you're buying is "good" or "bad" for the planet.
With that in mind, Foundation Earth is trying to establish a simple front-of-pack grading system that offers answers at a glance, whilst also providing the opportunity for further reading through a QR code.
The United Nations estimates that the food system accounts for more than one-third of global greenhouse gas emission, a sobering thought.
But the environmental impact of a food product goes well beyond just how much carbon is pumped into the atmosphere.
Foundation Earth says we need to be looking much more broadly at things like land use, water pollution, and biodiversity.
And it's no use just looking at how production impacts the environment without considering transport, how the product is cooked, and how waste packaging is disposed of.
In short, it is very difficult to calculate the environmental impact of a food product. But, it is not impossible.
Listen to this episode of the Food Matters Live Podcast to hear how Foundation Earth is working with industry to try to get data that is as accurate as possible, is trying to find the right balance between providing too much information and not enough, and why the vegan option might not always be the best option for the planet.
Cliona Howie, Chief Executive Director, Foundation Earth
Cliona has broad background in the environmental sector and has worked as an environmental specialist for over 23 years.
She has chaired the European Commission’s Enterprise Europe Network Environment Sector Group, driving the uptake of resource efficiency and circular economy solutions for SMEs across Europe, and has collaborated as an expert with the European Commission on advancing the circular economy, climate policy and innovation agenda.
She has worked across Europe with national and regional public authorities to design, develop and deliver large scale, multi-sectorial plans for decarbonisation and transition to a low-carbon, circular economy for industrial value chains.
"It was a very humbling experience, with many learnings that I still treasure."
That's how Alberto Lo Bue, Managing Director at the food waste app, OLIO, describes an attempt earlier in his career to launch his own start-up.
"It's not enough to do something just because you want to do it," he tells Elisa Roche in the latest episode of the Career Conversations podcast series. "You can do a much better job if you care deeply about the mission and the cause."
Alberto's career has seen him work for some of the biggest players in the tech sector.
He started life in southern Italy, but moved to the north of the country and eventually the UK to complete his studies.
After doing a degree in management and economics, his first job was working with a start-up incubator in Berlin. He describes his role as helping new companies solve their biggest issues.
Next up was Foodpanda, an online food and grocery delivery programme which is massive in Asia and many other parts of the world. "That was my 'in' into the food tech world," he says.
After launching his own start-up, an app that found products in local independent stores, he landed a job at Deliveroo, helping to launch its B2B function, 'Deliveroo for Work'.
Alberto says of his experience at Deliveroo: "I was very very lucky and privileged to see it grow to hundreds-of-millions in revenue, and thousands of clients."
But the move to OLIO was where he found his true home.
The app connects neighbours with each other and businesses with volunteers so that surplus food is given away instead of thrown away.
His says his role as Managing Director is massively varied, taking in sales, business development, account management, marketing and all sorts.
Listen to the full episode to find out what makes an ideal OLIO employee (they're recruiting!), why he loves working for the company, and why he thinks the food industry in general is a fantastic place to have a career.
Alberto Lo Bue, Managing Director, OLIO
Alberto is the Managing Director of the food waste hero programme at OLIO, a free app tackling the problem of food waste by connecting neighbours with each other, and volunteers with local businesses, so that surplus food can be given away, not thrown away.
OLIO has grown to five million users in just over five years, and its impact has been widely recognised, most notably by the United Nations which highlighted OLIO as a "beacon” for the world, and by Vivatech who awarded OLIO "Next European Unicorn".
Prior to OLIO, Alberto led Deliveroo for Work, the B2B arm of Deliveroo, and founded Papem, an online marketplace to find products in stock in local stores.
He also spent time at Foodpanda in its early days and Rocket Internet throughout its IPO.
He is from Sicily and loves local, seasonal food! He is on the advisory board of Slow Food in the UK.
Sustainability is at the top of the agenda for many consumers and businesses in the food sector, but how do you make your hospitality business more sustainable without breaking the bank?
There's no doubt that consumers are more aware than ever of climate change, and in some cases are willing to pay more for the planet-friendly choice.
But sustainability works on many levels, it's not just about your carbon footprint, and highlighting your environmental credentials can be tricky.
And it must not be forgotten that for many, a more expensive choice simply isn't an option.
In this episode of the Food Matters Live Podcast, we look at how hospitality businesses can be more sustainable and how doing so could even help to bring their costs down.
Join our Masterclass: How to integrate sustainability into your foodservice business
The Sustainable Restaurant Association (SRA) is helping businesses in this area and says, when it comes to sustainability, a 360-degree approach is needed.
Companies need to think about the impact on the environment of sourcing the food they serve, the energy and water they use, and the waste they produce.
But the SRA also says they should be thinking about their social impact as well, sustainability means treating people well, paying them well and having a diverse workforce.
Listen to the full episode to learn about the huge impact the hospitality sector has on the environment, how simple changes can reduce a restaurant's carbon footprint as well as bringing down costs, and why cutting back on the volume of some products can benefit both the environment and the quality of what ends up on the plate.
Juliane Caillouette Noble, Managing Director, the Sustainable Restaurant Association
Juliane Caillouette Noble joined the Sustainable Restaurant Association as Development Director in 2016 after five years of running Jamie Oliver’s programmes for improving school food and food education across the UK.
The SRA is committed to accelerating change toward an environmentally restorative and socially progressive hospitality sector around the world.
As Development Director, Juliane’s role included designing and developing strategic partnerships and campaigns, ensuring that the impact and influence of the SRA grows along with the size of our network.
Juliane became the Managing Director of the SRA in January 2021 and is focused on growing the impact of the SRA around the world.
There's no doubt that the personalised nutrition market is growing, and fast.
Forecasts suggest the sector could be worth anything between $15bn and $25bn within the next five years.
And it seems to be everywhere you look, with a wealth of apps, advisors, and new companies entering the market.
But it’s an area that’s pushing the boundaries of science and medicine.
In this episode of the Food Matters Live Podcast, we take stock and ask: Where are we at with personalised nutrition?
What does the science say? Just how optimistic, or cautious, should we be about how effective this approach is? And what’s driving the growth in the sector?
Technology is certainly helping the sector to grow, but does the future of personalised nutrition lay online or face-to-face consultations?
Is there much difference, both in quality of advice and outcomes, between visiting a trained professional and using a data-driven app?
Personalisation could be as simple as following a vegan diet, but it can be as complex as reversing diabetes, or lowering your cholesterol. And the future potential appears to be almost endless.
But with so many apps fighting for your attention, how do you determine which are offering evidence-based advice, and those looking to make a quick buck?
Listen to the full episode as we look at what the future might for personalised nutrition. Could it be a game-changer in the developing world? Could it solve the obesity crisis?
Dr Suzan Wopereis, Principal Scientist, TNO
Dr Wopereis, principal scientist, joined TNO in 2006 and works with a systems biology research group active on the theme ‘quantification of health and effects of lifestyle on health’, acting as principal investigator in several public private partnerships, as well as on international research programmes focusing on systems health applying genomics technology, bioinformatics, and standardized infrastructures focusing on systems health.
Moreover, she is responsible for scientific contents in the TNO programme on personalised health, focusing on inflammatory resilience.
In her 16 years of research at TNO, her main focus has been on phenotypic flexibility as a measure of health, where she uses standardised challenge tests to study the response of a multitude of biological processes to quantify resilience in health optimization and chronic lifestyle related diseases such as Diabetes Mellitus type II.
Mariette Abrahams, CEO & Founder, QINA
Mariëtte Abrahams is the CEO and founder of Qina, a platform that helps companies connect and innovate in personalised nutrition.
Qina bridges the gap between science and solutions to make nutritious food accessible to all by providing market intelligence, research and innovation services via a global network of domain experts.
"I never knew that my job existed," says April Dear, Senior Product and Packaging Development Manager for Asda. "That's why I'm really passionate about letting younger people know about all the different paths that are out there."
In this episode of the Career Conversations series, we learn all about April's role at one of the UK's biggest supermarkets.
Her job means she is responsible for a large team of product development managers, covering meat, fish, poultry, vegetables, and frozen foods.
That means coming up with ideas for new products from scratch, doing market research, then taking them from the drawing board to the supermarket shelves.
It's no mean feat and can take many months, and thousands of man-hours before a product is ready to be sold.
April says her career began in the kitchen, where she was a successful chef: "I started working in kitchens when I was 13, just doing pots. And I worked in kitchens the whole time I was a teen.
"Then I had my daughter when I was 19, and I continued to work in kitchens, but obviously as a single mum with a baby, it didn't really work out."
April decided she needed a 9-5 job and so she decided to go to the University of Brighton and study Food and Culinary Arts.
She says, it opened her eyes to the world of a career in food: "There are also so many roles where you can test it out and figure out which part you do like.
"You could love food but the bit that really sets you on fire is how you make it safe. Or you could love food but the bit that really sets you on fire is how to make tonnes and tonnes of it."
Listen to the full episode to find out why April was named Meat Business Women's One to Watch, how working in kitchens set her up for spending some of her time in her current role on the factory floor, and the important role a foot-long pig in blanket has played in her career.
April Dear, Senior Product and Packaging Development Manager, Asda
Prior to beginning her role at Asda, April built on her love for food from a young age training as a professional chef working in an array of kitchens from Michelin star restaurant’s to running festival kitchens at Glastonbury.
Ten years later to accommodate a more family-friendly work-life balance after having her daughter, April gained her degree in Food and Culinary arts before starting her journey in the meat industry.
Kicking off as a commercial graduate, April’s flair for creating products progressed into an New Product Development (NPD) role at pace across product area’s including sausages, beef and ready-to-cook developing products as part of ABP for Asda and the discounters predominantly.
From there April joined Cranswick in the cooked meats convenience division leading the NPD team with first-to-market innovation for M&S and Sainsburys, it is here April won the Meat Business Women award and has been fully supported by her Cranswick family in launching, ‘Feed Your Future’ a school enterprise programme in partnership with MBW.
The project’s aim is to demonstrate the breadth of opportunity available to young people in the food industry through a mentored product development programme resulting in the opportunity to launch into a retailer.
Dr Saliha Mahmood-Ahmed's career has taken her in all sorts of different directions.
She is a junior doctor working in the NHS, an author, and of course she won MasterChef in 2017.
But her passion for good food doesn't stop there, Saliha co-founded the No Hungry NHS Staff campaign.
It's about making sure NHS staff have access to hot, affordable, nutritious food - whatever time of the day or night they are working.
In this episode of the Food Matters Live Podcast, Saliha says she sees the impact bad diet has on people's health every day in her NHS work.
That's mainly in patients (she specialises in digestive disorders), but also the short-term impact of staff going hungry or being forced to eat poorly.
She's also keen that, when it comes to diet-related health outcomes, prevention should be given more prominence.
Saliha believes as much attention should be paid to what people eat in the years before they become ill, as the medicine they are given once a problem emerges.
Listen to the full episode to hear her views on nutrition as medicine, why she's celebrating what she calls a "new age of curry", and how winning MasterCher in 2017 changed her life - it involves pyjamas and slippers!
Dr Saliha Mahmood Ahmed, chef, author, campaigner
Saliha is a junior doctor working in the NHS. She graduated from Kings College London in 2012. Starting her career at St Mary’s Hospital, she has subsequently worked in Hillingdon Hospital and Watford General Hospital.
She is training to specialise in Gastroenterology, focussing her energies on the treatment of Digestive disorders. She is a member of the Royal College of Physicians, having completed her postgraduate exams.
Saliha won MasterChef in 2017, facing off competition from 63 other determined contestants, through seven gruelling weeks of culinary challenges and an exhilarating final cook-off.
Saliha has published two books. Khazana: An Indo-Persian cookbook with recipes inspired by the Mughals and Foodology: A food-lover's guide to digestive health and happiness.
What’s the link between the food we eat and brain function?
We’ve spoken on the Food Matters Live Podcast recently about nutrition and healthy ageing, but the link with cognitive function warrants an episode all of its own.
There’s a lot of current research into whether diet can slow down cognitive ageing and even reduce your risk of dementia.
The notion of ‘brain food’ is nothing new, but how much of what we’re told stands up to scrutiny?
What does the research tell us? And what should we be eating to keep our brains healthy?
The brain makes up just two per cent of our bodyweight, but uses 20 per cent of our oxygen intake, 20 per cent of the glucose we consume, and needs more than 1,000 litres of blood every day.
It would seem to follow that the nutrients we consume through the food we eat will have a big impact on our brain function.
But we're interested in looking at the facts, the science, and the research that either supports or contradicts that assumption.
In recent years it’s been suggested there are particular foods which protect cognitive health, does Omega-3 have as big an impact as some would have us believe? And does it matter how it's consumed?
What role do the food and supplements industries have to play in ensuring we're all getting the right nutrients to maintain cognitive function?
We also look at the impact nutrition can have on Dementia, how what we eat can affect short-term cognitive function, and ask how you go about getting people to change their diets.
Anne-Marie Minihane, Professor of Nutrigenetics and Head of Nutrition and Preventive Medicine in the Norwich Medical School, University of East Anglia
Anne-Marie and her team’s research programme investigates the impact of dietary components (marine omega-3- fatty acids and a Mediterranean-style dietary pattern) and APOE genotype on cardiovascular and cognitive health.
A particular focus is the molecular and physiological basis for the interactive impact of menopause and an APOE4 genotype (25% of the UK population) on neuropathology and overall brain health, and examining the ability of the omega-3 fatty acid DHA to mitigate the accelerated brain ageing in APOE4 females.
Norwich Institute of Healthy Ageing (NIHA) is focussed on providing agency, and the capability, opportunity and motivation to us as individuals and communities, to adopt heathier behaviours (eating, physical activity, socialisation, sleep etc.) aligned with recommendations
In addition, at UEA, Anne Marie contributes to the teaching of the Medical and Bioscience students, in the area of nutrition and disease prevention and therapeutics.
She is academic advisor to ILSI Europe (a tripartite consortium of Industry, Academia and Policy organisations) and Deputy Editor of Frontiers in Nutrition.
What's the secret to having a successful career as a flavourist? Marie Wright, Chief Global Flavourist at food processing corporation ADM, says it's all about passion.
In this episode of the Career Conversations series, she reveals all to Elisa Roche about how she rose through the ranks to become one of the best flavourists in the world.
And, although she says there are many elements to forging a successful career, passion, grit, and a desire to keep learning will get you a long way: "It's important that you don't ever get to a position where you say I'm there now, I don't need to learn anymore."
Marie's job involves helping brands to create new flavours from scratch, or recreating complicated flavours that excite the senses. But how do you go about doing that?
She says a good analogy for her job is a perfumer, creating tastes and flavours for food.
She grew up in the UK, now lives in America, and was influenced by her Turkish father and Italian mother's cooking. All of which stood her in good stead for the career she chose.
"I didn't grow up in a traditional way from a food perspective," she says. "I feel very lucky."
And being a flavourist isn't the sort of thing you can pick up overnight. In fact, you can't really study to become a flavourist in the conventional way, you need to go through years of training on the job.
ADM runs a mentoring programme and it takes seven years to complete. Luckily for us, Marie founded the programme and gives us some top tips on what she looks for in potential candidates.
Listen to the full episode to find out what Marie thinks makes a good leader, why you don't need to choose between the arts and sciences, and why a good sense of humour is a must for anyone starting out.
Marie Wright, President, Creation, Design & Development and Chief Global Flavourist, ADM
Marie manages a team of over 500 people, including 400 scientists, 70 flavourists and 12 chefs.
As a transformational leader with extensive technical marketing and global technical management experience, Marie drives creative ingenuity with her team to deliver ground-breaking flavour solutions that satisfy tastes all over the world.
Among the industry’s most prolific flavour creators, Marie has developed well over 2,500 flavours for the world’s leading CPG, private label and quick serve food companies for products ranging from plant-based burgers, to candy, snack bars, hard seltzers and more.
Whereas most flavourists specialize in one of sweet or savoury, Marie is a cross-category flavourist capable of making any type of flavour – sweet, fruit or savoury – across all market segments in foods and beverages alike.
She also formulates flavours for the nutraceutical space, creating taste-pleasing products with functional health and wellness benefits.
Marie studied Food Science and Chemistry at King’s College London, graduating with Honours First Class.
Her commitment to sharing knowledge is highlighted in the chapter ‘Creating elegant flavors’ of John Wright’s world-renowned book, Flavor Creation.
How can the food industry innovate to meet the demands and challenges it's facing, and do so in an efficient way? The answer, according to Tetra Pak: Partnerships, partnerships, and more partnerships.
There are all kinds of issues that need to be tackled, not least the question of sustainability.
In this episode of the Food Matters Live Podcast, we shine a light on a small company that says it's found a solution to a big problem, and how it's working with a big company to get that solution out into the world.
EnginZyme takes waste materials from food processing and uses enzymes to transform that material into useful, sustainable, and natural added-value products.
The company says its method requires less energy and leads to far less waste than conventional methods.
Join our complimentary webinar:
Climate optimism – shifting the narrative on climate change
Featuring Anne Therese Gennari in partnership with Tetra Pak
But it is expensive work and EnginZyme isn't primarily a food company.
That's where Tetra Pak comes in. It too is concerned with increasing sustainability and reducing waste in food processing.
By working together and combining EnginZyme's biomanufacturing innovation together with Tetra Pak's food expertise, could we be on the cusp of a transformation in the way food is processed?
Listen to the full episode to find out more about the science behind EnginZyme's work, the challenges smaller companies face when trying to up-scale their big ideas, and how working with external partners is helping.
We also delve into Tetra Pak's partnership programme, how it chooses which projects to support, and the innovations it thinks are going to take off in the years to come.
Dr Karim Engelmark Cassimjee, CEO, EnginZyme
Dr Karim Engelmark Cassimjee co-founded EnginZyme in 2014 to make the chemical industry green by unlocking the potential in enzymes.
Dr Engelmark Cassimjee has a PhD in biotechnology from KTH and conducted postdoctoral studies at Stockholm University.
In 2021, Karim was selected as the KTH Alumnus of the Year, and EnginZyme as a Technology Pioneer by the World Economic Forum.
Lidia GarciaPou, Head of Project Management and External Innovation, Tetra Pak
Lidia has worked at Tetra Pak for 12 years and she believes that innovation is a powerful tool to drive the transformative changes needed by today’s society in the food system.
Responsible for the external partnerships at Tetra Pak Processing, she is committed to deliver and contribute to the field of sustainable food processing by creating and fostering innovative thinking, engaging internal resources in open innovation, and advocating for new disruptive technologies.
She has 20 years of international business experience within business development, product management, project management, sales and R&D in different large organisations around Europe.
Lidia likes getting people excited about the things she is passionate about which is creating strategic partnerships with startups and small companies whose technologies and skills will help Tetra Pak in expanding its own capabilities.
Studies have shown that around 20-30 per cent of how we age is down to our genetics, so how big a factor is what we eat in the remaining 70 per cent?
In this episode of the Food Matters Live Podcast, we explore the relationship between our diets and our health in later life.
Life expectancy has fallen in the UK very recently, largely down to the Coronavirus pandemic, but it had been rising consistently since the end of the Second World War.
And an ageing population can throw up a number of problems…
The UK Government’s Foresight report into the future of an ageing population points out that without significant improvements, ill-health, chronic conditions, and cognitive impairments will become more common.
The question for us is: can our diet help prevent these things? And what can we learn from the food culture in places where people live the longest, healthiest lives?
As we grow older, our nutritional requirements change, so should our eating habits change too?
At what age do we need to start making changes? And when we're thinking about the foods we eat, should we be considering our healthspan as well as our lifespan?
Listen to the full episode to find out more about the nine hallmarks of ageing on a molecular level, how healthy ageing is defined, and the simple changes we could all be making to give us a chance of living a longer, healthier life.
We also ask if the food industry could be doing more to help an ageing population, and do it whilst still making a profit.
Rosie Martin, Registered Dietician and Founder of Rosemary Nutrition and Dietetics
Rosie is a UK registered dietitian working as Employee Health & Wellness Dietitian for her local NHS trust and as a plant-based specialist through her business Rosemary Nutrition & Dietetics.
She has worked with a wide variety of patients within NHS acute and community settings and has specialised in both gastroenterology and oncology.
With a diagnosis of coeliac disease in her first year of life, Rosie has lived experience of the dramatic impact of food choices on health and wellbeing.
Having studied and experienced the benefits of plant-based nutrition, Rosie now works to support patients and clients to embrace a plant-based diet for disease management and prevention.
Rosie is an advisory board member for Plant Based Health Professionals UK, and provides nutrition support for a range of clients, and businesses through her dietetic clinic, talks, workshops and article writing.
The UK Government is planning to introduce a raft of restrictions on the promotion of foods that are high in fat, salt and sugar (HFSS) - but will they actually make any difference?
The idea behind the proposals is to improve public health. But will we actually develop new, healthy shopping habits once the regulations come in?
In this episode of the Food Matters Live podcast, we look at the evidence to see how shopping and eating habits might change.
What does the research show? How will impulse purchasing be affected? In short, what happens when our favourite foods are no longer quite so visible?
The Government recently announced that it was delaying some of the restrictions.
That has caused lots of controversy and no doubt we will revisit the topic in the weeks ahead.
But here's how things stand as of June 2022:
A ban on buy-one-get-one free deals on food and drink that is high in fat, salt and sugar, as well as free refills for soft drinks, has been postponed by 12 months and won’t be introduced before October 2023.
Plans to restrict TV advertising of HFSS products before the nine o’clock watershed have also been delayed by a year, until January 2024.
But restrictions on where HFSS products can be placed in shops will still go ahead in October 2022.
Malcolm Clark, Senior Prevent Policy Manager, Cancer Research UK
Malcolm oversees Cancer Research UK’s policy work on tobacco, obesity and other cancer prevention risk factors.
He has been at the forefront of obesity policy and advocacy for the past decade – first with Children’s Food Campaign (part of Sustain: the alliance for better food and farming) and since 2018 at Cancer Research UK.
He sat on Public Health England’s review of the Nutrient Profile Model, and was part of the team which implemented the HFSS ad ban across Transport for London sites.
Malcolm sits on the steering groups of the Obesity Health Alliance and the Alcohol Health Alliance.
Hannah Skeggs, Health and Sustainable Diets Manager, IGD
Hannah is a nutritionist (ANutr), passionate about aligning commercial interest with health and sustainability.
Working in industry for Danone and Unilever, she successfully led reformulation projects to reduce sugar, fat, energy and salt whilst maintaining taste and ensuring product growth.
Now as Health and Sustainable Diets Manager at IGD, she works collaboratively with industry to understand how store environments and product formulation can help consumers to eat healthier and more sustainably in the future.
Practice, practice, practice. It's good advice whatever food career you're hoping to embark on, and according to Dominique Woolf it is particularly good advice if you want to get into writing cookery books.
In this edition of the Career Conversations podcast series, Dominique tells Elisa Roche there simply is no substitute for getting as much experience as possible.
She recently won the TV show "The Great Cookbook Challenge with Jamie Oliver" and is releasing her first cookbook "Dominique's Kitchen" this month.
But, she says, success didn't come overnight. In fact she says she spent years going to events to learn about cookbooks, meeting her favourite writers and reading as much as she could.
"It was something that had been bubbling away for years and years and years," says Dominique. "Winning the show was the ultimate validation."
Her advice to anyone hoping to one day become a cookery book writer is to get work experience, read as much as you can, and keep practising: "Writing is essential."
Dominique started life as a singer-songwriter, but gave up that dream to start and family.
Then she re-discovered her other passion; food. She went to Leith's Cookery School in London, where she says she learned all the basics, emersed herself in the industry, and gained lots of new skills.
As well as all her success as a writer, she also runs a successful business called The Woolf's Kitchen.
Dominique Woolf, cookbook writer and entrepreneur
Dominique Woolf is a half-Thai mum of three, entrepreneur and keen home cook.
Having been a singer-songwriter and recruitment consultant in a previous life, Dominique decided to change careers and focus on her first love - food - after realizing just how much she enjoyed getting creative in the kitchen.
She trained at Leith’s School of Food and Wine to immerse herself in the industry and hone her skills, then became a food writer, before starting her own business, The Woolf 's Kitchen, in the middle of lockdown 2020.
Initially selling a range of sauces inspired by those her Thai auntie used to make, she has now expanded into chilli oils, pastes and nuts, too.
She won a cookbook deal after appearing on The Great Cookbook Challenge with Jamie Oliver and her first book Dominique’s Kitchen publishes on 9th June.
What can be done to solve the growing problem of labour shortages in the UK food sector?
The Government's Environment, Food and Rural Affairs Committee says chronic shortages could lead to further price rises and the UK becoming more dependent on food imports.
In fact, it says if nothing is done to address the issue, labour shortages will shrink the sector permanently.
It is a stark warning and we are already seeing the effects.
In recent months we have seen crops left to rot in the fields, tens-of-thousands of pigs incinerated or rendered due to a lack of workers at meat processing plants, and disruption to the food supply chain.
In this episode of the Food Matters Live podcast, we delve into the causes of the crisis, as well as looking at what some of the solutions may be.
How big a role are Brexit and Covid playing? Will higher salaries help to alleviate the problems? Is the Government doing enough to help the industry?
And what does the current situation mean for workers? There are more job opportunities available and more bargaining power when it comes to negotiating pay, but other questions remain.
If more people within the industry are moving on to better-paid jobs, who is filling the roles they leave behind?
What is to be done about staff wellbeing as they work more hours to cover gaps in the rota? One trade body quoted is quoted in the committee's report as saying: "I have never known morale in the industry so low."
Listen to the full episode for some views on what can be done to relieve some of the pressure in the short, medium, and long term.
Meet the guests
David Camp, Chief Executive, the Association of Labour Providers
The Association of Labour Providers is a not-for-profit trade association promoting responsible recruitment and good practice for organisations that supply the workforce to the consumer goods supply chain across the food processing, horticultural and wider manufacturing, industrial, warehousing and distribution sectors.
The ALP’s 375 labour provider members supply approximately 70% of the temporary contingent workforce into the food growing and manufacturing supply chain.
Jonathan Kittow, Director, Simply Supply Chain
Jonathan is a consumer-focused management consultant and collaborator with over 25 years’ experience in Consumer Goods and Retail sectors – Director of Simply Supply Chain and Chairman of the FMCG focused supply chain networking groups: Customer Supply Group and Drop and Drive Supply Group.
Jonathan’s expertise lies in managing the relationships between sales, marketing and supply chain within blue chip manufacturing and retail clients to improve on-shelf availability and eliminate waste to reduce the end-to-end cost.
There's no doubt that plant-based dairy alternatives are booming. In 2021, a Bloomberg Intelligence report estimated that the global market for dairy-alternative milk could grow to more than $60bn by 2030.
But this isn’t just about milk, there is dairy-free cheese, ice cream, just about everything, and the market is constantly evolving.
Where plant-based dairy was once the preserve of people who identified as vegan, we've long-since moved on to flexitarians.
Now sustainability is one of the key factors affecting the products people buy, meaning ever more innovative ways of making alternative dairy products.
In this episode of the Food Matters Live podcast, made in partnership with Edlong, we look at where the market is heading, the challenges of making new products that taste and feel like dairy, and the crucial role consumer messaging has to play in the sector's future.
With new innovations in cultured, fermented and hybrid products helping meet the demand for sustainable alternatives, how do you develop new products? How do you ensure the flavour and texture are just right? And how do you market these products on a mass scale?
Listen to the full episode to learn about some of the challenges Edlong helps its customers overcome, why price-point is becoming increasingly important for the alternative dairy sector, and how supply chain issues are being successfully navigated.
Edlong Flavors
Edlong was founded over 100 years ago. Now it is a global leader in dairy and dairy-free flavours, committed to helping food and beverage manufacturers innovate faster, for authentic-tasting, consumer-pleasing products.
With an industry-leading library of hundreds of plant-based dairy-free flavours applied in thousands of combinations, coupled with over four decades of dairy-free and plant-based formulation success, Edlong brings an unmatched depth of experience and expertise to deliver authentic dairy taste and texture to dairy-free applications.
Jessa Friedrich, Digital Marketing Manager
Jessa Friedrich is the Digital Marketing Manager at Edlong, with over 10 years of experience in developing and implementing integrated strategic marketing plans in the dynamic world of digital marketing.
Jessa has a degree in Marketing and Business Administration and an MBA in Marketing from Lewis University.
Julie Drainville, Sensory Manager
Julie Drainville leads all sensory functions for Edlong globally, maintaining a trained employee panel for sensory testing, and also collaborating with applications scientists and customers to run testing to meet project needs.
Julie has an extensive background in food science including over 14 years in the sensory field, a degree from Purdue University in Foods, Nutrition and Business/Dietetics, a Master of Science in Nutrition Education from Rosalind Franklin University, and completion of the UC Davis Applied Sensory and Consumer Science Certificate Program.
Ashley Sabo, R&D Senior Food Scientist
Ashley Sabo is an R&D Senior Food Scientist at Edlong, working in the applications lab on customer projects ranging from plant-based products to categories from bakery to snacks.
Ashley has a degree in Agriculture Economics from the University of Kentucky, a degree in Culinary Arts and Baking and Pastry from the College of DuPage and is currently working toward a Master’s in Food Science from Washington State University.
While attending the College of DuPage, Ashely was part of the culinary team that won the American Culinary Federation IL State Competition for two consecutive years.
She is also a member of the RCA.
Liz Littlewood says she struggled at first to convince her parents and her teachers that a career in food was a good choice: "I had to fight quite hard to continue doing it at school and then university."
But she did persevere and now, as Co-op's Lead Technical Manager for Ambient Foods, Non-Food, Beers, Wines and Spirits, she says she's so pleased she stuck with it.
"I'm really glad I got a job that I really enjoy and I've had a varied career," she tells Elisa Roche in this episode of the Career Conversations podcast series.
Liz's journey so far has seen her get a degree in Food Technology at Manchester Met University, work for M&S, Morrisons, and now the Co-op.
Her current role comes with a fair bit of power, she and her team have the ability to stop a product going into stores at pretty much any stage of the development process.
It also requires a bit of knowledge about a lot of things, from the manufacturing process, to packaging, transport and distribution, and legal and legislative requirements.
"You end up maybe not being an expert on everything, but having a wide range of knowledge across lots of things," she says. "And you certainly know the right person to ask!"
Listen to the full episode to find out exactly what a Lead Technical Manager does, the parts Liz enjoys most about her job, and the product she has worked on that has apparently caught the eye of Kate Moss.
Liz Littlewood, Lead Technical Manager for Ambient Foods, Non-Food, Beers, Wines and Spirits, Co-op
Liz joined the Co-op in 2016 as Head of NPD across Fresh and Chilled. In 2019, Liz moved back to Technical, to become Lead Technical Manager of the Dairy & Protein team. In October 2021, Liz moved to lead the Ambient Foods, BWS & Non-Food Technical team.
Prior to Co-op, Liz held various NPD positions within Morrisons and Northern Foods covering a vast range of categories during this time.
Liz began her career with Marks & Spencer in Food Technical having undertaken an undergraduate placement within the business.
Liz enjoys all things food and has a passion for collaborative working and solving challenges.
Get to know Liz - 5 quick questions
What’s your career highlight so far?
"For me it's all about people. When I see somebody developing in their role, or when somebody who's come as a undergraduate placement, and comes back to the business as a graduate, that makes me really proud."
What would you like to see the industry at large doing more of?
"Informing customers more about what we do within the food industry. We work really, really hard and often we get a bad press. I also think the industry should promote careers more. There are lots of reasons why it's a great career."
What’s the most useful mistake you’ve made in your career?
"A long time ago I was on a train to London to go and have an interview for an undergraduate placement with M&S. I'd mis-read a letter and thought that the other interview I should have been at was the day after, and it wasn't. So by default I'd chosen one of the interviews over another. I got the M&S job, but it could have gone a very different way, as my lecturer reminded me the next day."
What do you wish you could tell your younger self?
"Worry less about your career. It will evolve, it will take twists and turns but that's ok. It's ok not to know everything right at the beginning because it will happen."
What’s your favourite meal?
"I'm going to slightly cheat. I'm going to say it's a type of meze or platter because I can't pick one thing. When I think about the experiences I've had where I've really enjoyed the food, it's where there's been lots of different variety. Give me a table full of lots of different things and let me go and pick amongst it and I'm really, really happy."
2022 marks 70 years since Queen Elizabeth II ascended to the throne, making Her Majesty the first British Monarch to celebrate a Platinum Jubilee.
Royal celebrations have often been associated with food, banquets and street parties, with this year following the script.
In May 2022, Jemma Melvin created a lemon and Swiss roll amaretti trifle which beat around 5,000 other entries to be named the official pudding for the Jubilee.
In this episode of the Food Matters Live podcast, we're looking at the traditions and recipes of British Royal celebrations of the past.
We ask why some dishes capture the public's imagination, while others don't.
We look at the parallels between the Platinum Jubilee celebrations and those that took place at the Queen's coronation in 1953.
Today, like then, the celebrations are taking place at a time of hardship for many.
Food prices are rising today as the cost of living crisis deepens. In 1953, we were still a year away from the end of rationing after the Second World War.
And in today’s society, where you’re more likely to get your cooking inspiration from Heston Blumenthal than Her Majesty, we ask: Just how central is food to a modern day Royal celebration?
Listen to the full episode to learn the true story of Coronation Chicken, why the Victoria Sponge is so reflective of the time it was created, and find out what treats our guests would rustle up if they were tasked with designing a new Royal dish.
Meet the guests
Mary Gwynn, Food writer
Mary Gwynn was the founding editor of BBC Vegetarian Good Food and subsequently editor of M&S magazine.
She has worked as a consultant editor and trainer for Waitrose for 12 years, and has written three vegetarian cookbooks.
She has appeared on the sofa with Richard and Judy, cooked at the NEC with chefs such as Rick Stein, Brian Turner and Gary Rhodes, and is the perfect face for the working mum's model.
Dr Sue Bailey, Food Historian and Author
Writing and researching about food has always been Sue's passion. She is the monthly food columnist for The Lady magazine, and writes culinary history and local food features for Cambridge Edition magazine.
She is an experienced panel member, presenter and chair for lectures, workshops and webinars.
In the past, she has led national and European research programmes in workplace learning, consumer health education and food skills.
Sue's hidden secret is that she has a quirky alter ego. She appears as the first famous female celebrity chef Fabulous Fanny Cradock. She recreates signature dishes from her 1950s, 1960s and 1970s books and TV shows at food fairs and history festivals.
“Monbiot has that most aggravating of gifts, the ability lucidly to point out things that people desperately do not want to be true."
That's a quote from Henry Dimbleby, the man who proposed the UK's new national food strategy. He is, of course, talking about journalist, author and activist George Monbiot.
In this episode of the Food Matters Live podcast, George joins Stefan Gates to discuss the future of food production both in the UK and around the world.
"We are looking at the possibility of systemic environmental collapse," George says. "We tell ourselves we put our survival above everything else. I see no evidence of that at all."
He raises many concerns about the current food system in his new book “Regenesis: feeding the world without devouring the planet”.
But the most pressing concerns centre around soil and the use of land for agriculture.
He says the book came about through his newfound "obsession with soil", something he describes as being "the most complex ecosystem on Earth.
Soil, he says, is home to as diverse and abundant an ecosystem as a coral reef or rainforest. But it is being destroyed.
He says farming is "by far the greatest cause of the destruction" of ecosystems, habitats, climate breakdown, pollution of rivers and seas, loss of wildlife and extinction: "We are eating the planet."
So, what is the solution? George Monbiot believes a number of things need to change, and he believes they can change.
Listen to the full episode to hear his views on why agricultural subsidies are getting in the way of progress, why he thinks we should move the production of protein and fat away from the farm and into the factory, and how bacteria could help to solve many of the issues he raises.
George Monbiot, journalist, author, activist
George Monbiot is an author, Guardian columnist and environmental activist.
His best-selling books include Feral: Rewilding the land, sea and human life, Heat: how to stop the planet burning, and Out of the Wreckage: a new politics for an age of crisis.
George cowrote the concept album Breaking the Spell of Loneliness with musician Ewan McLennan, and has made a number of viral videos.
One of them, adapted from his 2013 TED Talk, How Wolves Change Rivers, has been viewed on YouTube over 40m times.
Another, on Natural Climate Solutions, that he co-presented with Greta Thunberg, has been watched over 60m times.
George’s latest book, Regenesis: Feeding the World without Devouring the Planet, is out now.
The images of suffering in Ukraine as Russia's invasion continues are some of the most horrifying seen in Europe for decades.
The war has already led to the deaths of thousands, caused to the destruction of homes, and completely destroyed many people's way of life.
Among the terrible scenes in Ukraine, we see a country which is a linchpin of the global food system, undergoing catastrophic change.
The ripples will be felt across the world.
The World Bank has warned it will cause the "largest commodity shock" since the 1970s and, of course, the impact will be felt acutely in Ukraine for decades to come.
The global response has been to impose punishing sanctions on Russia, that too will have consequences for the food sector.
So how is the global food system adjusting? And just what will be the effect on global food insecurity?
In this edition of the Table Talk podcast, Stefan Gates is joined by Professor Tony Heron and PhD researcher Paulina Flores Martinez, from the University of York, to discuss the impacts of the war on the food system, how the rest of the world might respond, and the repercussions of that response.
Around a quarter of all adults in Ukraine are employed in the agricultural sector and the country is often referred to as the breadbasket of Europe.
But the destruction caused by the war, as well as the redeployment of resources and land for the war effort, mean supplies of wheat, sunflower and barley are badly affected.
Countries which rely heavily on these commodities from Ukraine are already facing shortages and globally prices are rising fast.
Within Ukraine, people who rely on the land to make a living are suffering not only from the devastation of the war, but also from a lack of income.
The West has levied punishing sanctions on Russia, which has responded by banning the trade of some commodities. That too is pushing prices up.
So how will nations react to shortages and price rises in a globalised system? How will people react to the rising cost of living? And what will the global food system look like in years to come?
Tony Heron, Professor of International Political Economy, the University of York
Tony Heron is currently serving as a Parliamentary Academic Fellow to the House of Commons International Trade Committee.
He is the author of three books and numerous articles and book chapters with many of the world’s leading academic journals and publishers.
Tony’s current work is centred on interdisciplinary global food systems research, sustainability governance in global value chains, the political economy of the UK’s independent trade policy and the politics of agricultural reform in the context of Brexit.
Tony is co-editor of the journal New Political Economy.
Paulina Flores Martinez, PhD student, University of York
Prior to re-joining academia, Paulina worked as policy analyst and consultant in the agricultural and environmental ministries in Mexico.
Her PhD project explores the environmental governance of key agri-food commodities in Latin America.
Paulina’s research interests around food systems include the politics of private and non-state governance of broader environmental issues, and the intersection between international food trade and environment global change.
Stu Henshall has cooking in his bones, but it didn't always look as though he would end up being Executive Chef at two of the world's biggest meat-free brands.
His early years were spent helping out his mum and dad, who owned a farm and a restaurant.
He tells Elisa Roche in this episode of the Career Conversations podcast series, that he learned a lot in those early days, as much about front-of-house and pot washing as anything else.
Alongside his love of food, he also had a passion for music and launched a successful career, working with The Prodigy, touring Europe, and gaining a gold disc for making a number one album.
But he says he started to find that whilst on tour, he was more excited about the restaurants they were visiting than the gigs they were playing: "I realised something wasn't quite right."
Then came a new moment in the limelight, and the start of the journey which has led to him becoming Executive Chef at Quorn and Cauldron - he appeared on the Great British Bake Off in 2015.
"It's not a natural way to start a culinary career," he says. "There are a lot more eyes on what you're doing as opposed to starting as a 'pot wash' and working your way up from there."
His appearance on GBBO, and his plant-based bakes, raised a few eyebrows at the time. But now he has proved the doubters wrong.
Listen to the full episode to find out how Stu made the transition from TV show contestant to respected executive chef, what his job involves on a day-to-day basis, and how he sees his job as making a positive difference to the world.
Stu Henshall, Executive Chef, Quorn and Cauldron
Stu worked for 15 years as an international gold disc-awarded touring musician, producer and songwriter for acts such as The Prodigy.
That all changed when he beat tens of thousands of applicants to feature on the UK’s most watched program of 2015, The Great British Bake Off.
While Stu’s plant-forward approach may not have floated Mary Berry’s boat, Stu set off on a career devoted to pushing the power of plants and studying how delicious we can make food that is good for the people and the planet.
His food consultancy was responsible for writing and food styling for a variety of publications, providing catering solutions from festival to silver service, teaching at culinary schools up and down the country, training corporate catering teams, filming his own series and consulting on numerous successful restaurant start-ups.
Stu is now the Executive Chef for the Culinary Team for Quorn, the number one meat-free company in the world.
Whether it’s developing new products to enriching food culture within and externally to the business, Stu’s varied culinary background serves as an example that passion and determination are key to success in the food and beverage industry.
The history of English wine has been a bumpy one, and it starts much further back than many people would believe.
There is evidence that the Romans grew grapes for wine in English soil some 2,000 years ago.
For many hundreds of years after that there have been numerous attempts to make English wine the preferred choice amongst drinkers, with varying degrees of success.
In fact, its fair to say that until relatively recently, English wine had a bad reputation both at home and elsewhere in the world.
But today, the white and sparkling wines produced in England are often rated among the best.
So how did we get here? In this episode of the Table Talk podcast, Stefan Gates is joined by wine writer, Liz Sagues, to find out exactly that.
It's easy to dismiss early attempts at making English wine as being blighted by cold weather and too much rain, but there's more to it than that.
Easy access to European wines, a lack of expertise, and a love of beer have also played their part.
But if it was so difficult to get wine-growing to take off in this country, why did so many people persevere?
Liz introduces us to some of the trailblazers.
She talks about the Honourable Charles Hamilton, who planted a vineyard at Painshill Park in Surry, and accidentally made early English sparkling wine.
The Carr Taylor vineyard, near Hastings, which made the first commercial quantities of wine in 1986.
Sandy and Stewart Moss who made sparkling wine at Nyetimber in Sussex and won a blind tasting in Paris in 1992.
The owners of Ridgeview are cited as having played an important role in the story of English wine by sharing expertise with other growers.
As well as looking to the past, Liz looks at the present and the future.
The expertise is now there, thanks to agricultural colleges such as Plumpton, and excellent wines are being made by the Bolney Estate, and Camel Valley in Cornwall, to name a couple.
Listen to the full episode to find out what Liz believes makes an English wine special, how climate change could mean we'll see more bottles of it in future, and why the rest of the UK could have a booming wine industry in the years to come.
Liz Sagues, Wine Writer and Author
Author of two books on English wine, wine columnist for the Ham&High Series of weekly newspapers circulating in north and north west London. Member (and committee member), Circle of Wine Writers.
Liz came to wine writing via general journalism, where before going freelance she was assistant editor of the Ham & High, a respected London weekly newspaper with many readers who are well-informed wine consumers.
She continues to write a monthly wine page for the Ham & High and its sister papers, and she has twice won one of the 'Oscars' of wine writing, the Louis Roederer Regional Wine Writer of the Year award (2005 and 2011).
Her first wine book, A Celebration of English Wine (Robert Hale, 2018), ended a 10-year gap in publication of books for consumers on English wine -– a decade in which so much had changed! It covers the development of wine in England through 2,000 years, with much emphasis on how and why the present product is so good, how to enjoy it and what the future might hold. She wanted to continue telling this fascinating story, hence a second book, Sussex by the Glass (Tanwood Press, 2021), the first regional book on English wine. It takes an innovative approach in weaving past and present through the stories of two pioneering family estates, Bolney and Ridgeview, now headed by the daughters of their founders.
Wine subjects apart, she has also had feature articles published in The Independent, Sunday Times and Country Life and in 2013 her first book Chichester Harbour: England’s Coastal Gem was published by Robert Hale.
Her wine columns can be seen at www.hamhigh.co.uk as well as in the printed editions of the Ham & High Series. She also hosts wine events and run tastings for consumers.
Blair Bowman thinks there is something magic about whisky, and when you look into its history, it's hard to argue with him.
"A single cask, single malt whisky, is totally unique," he tells Stefan Gates in this episode of the Table Talk podcast.
"The fact that a cask is organic, means every cask is different. If you try one that you like and there's only going to be 200 bottles from that cask, once they're drunk it's extinct.
"You can't recreat that. That's the magic of whisky."
There's no doubting that Blair knows his stuff. He is the founder of World Whisky Day, author of the bestselling "Pocket Guide to Whisky: featuring the WhiskyTubeMap", and he holds the world record for the most distilleries visited in one day.
Whisky is booming at the moment, with production surging into new territories including Japan, India, and even the Arctic Circle!
But how did we get to this point? What were the key events that shaped the drink we have today? And where might the whisky market be heading?
Blair takes us on an historical tour from the very earliest distilleries on record (and those before proper records began), through illicit trade, and changes in technology.
We also ask if the Scottish whisky industry is helped or hindered by the strict regulations that it's governed by.
Listen to the full episode to find out why whiskies made with the same ingredients and the same process can taste so wildly different, how problems in France led to whisky taking off as a globally popular drink, and how the escapades of two Scottish brothers brought the industry to its knees it the 19th Century.
We also get some tips on how to get the most out of tasting different whiskies. And Stefan gets a treat, taking part in a taste test.
Blair Bowman, Founder, World Whisky Day
Blair loves introducing whisky to the world.He’s the founder of World Whisky Day and has hosted hundreds of private and public events and tastings around the world (complete with his own innovative twists).
He shares his expertise and passion as a whisky industry commentator for TV and radio, on screen in documentary films and TEDx talks, and in print, with a monthly column in Scottish Field Magazine and as the author of the bestselling Pocket Guide to Whisky: featuring the WhiskyTubeMap.
Blair is also a whisky consultant and broker - and a Scotland Food and Drink, Food Tourism Ambassador.
He is a proud Scotsman living in Edinburgh. He has visited countless distilleries and holds the world record for the most visited in one day (a whopping sixty!), served drams to thousands of people all over the world, including Ambassadors and Royals, and sourced rare casks for private clients, high net worth individuals, family estates, and even Academy Award winners.
Wherever he goes, he loves to show people that there’s more to whisky than they might think!
"I really love to see a client that's satisfied," says Tessa Anderson. "That they're in a much better position than when I first met them."
Tessa is a qualified food technologist and is Managing Director of Pack Copy Sent Consultancy.
She knows just about everything there is to know about food regulations and labelling, and helps companies get their consumable products safely approved for sale.
Tessa says relationships are critical to the work she does, and says networking is a big part of her job.
"I love helping people and I love meeting people," she tells Elisa Roche in this episode of the Career Conversations podcast series.
Reading up on the latest legislation also takes up a lot of her time.
It's crucial that she stays on top of any new rules around food packaging, wherever in the world they might be introduced.
But it's not all "reaching out" and reading up, Tessa says there's no such thing as a typical day for her.
Her journey began at Manchester Metropolitan University, where she studied Food Technology, a course she says set her up "really well" for work, so well that she still refers back to her lecture notes.
She says she has always been interested in the forensic side of food "possibly linked to watching CSI: Miami and Poirot" growing up.
After years of working in-house, she decided to make the jump to consultancy work, something she describes as a "steep learning curve", but one she doesn't regret.
The first decade saw her working with companies such as Morrisons, Greencore, and Kerry.
Now she has an even bigger mix and does just as much work with small businesses as larger ones.
Listen to the full episode to get some top tips for where to find food technologist jobs, how she keeps on top of all the latest law changes, and why she places so much store in being an ethical businesswoman.
Tessa Anderson, Managing Director, Pack Copy Sent
Tessa is a qualified Food Technologist, co- founder and Managing Director of Pack Copy Sent Consultancy.
Over the past 20 years, Tessa has worked with Food Manufacturers, Retailers and Technical Service Providers helping businesses manage their food product information in the form of data migration projects, training, specification management and artwork checks.
Tessa also provides training for individuals and teams.
Tessa loves making and eating vegan and plant-based food, the outdoors, walking in nature, meeting new people and exploring new cultures.
For years, the Netherlands has had a particularly important role to play in the global food system - but how is that role changing as sustainability becomes an ever more pressing issue?
The Dutch food production system has historically been the envy of the world, a small country but a big exporter.
That has usually meant some pretty intensive farming practices, but now the Netherlands is becoming a global exporter of sustainable ideas.
It's in no small part down to some of the work being done at Foodvalley, an independent international organisation, working to accelerate the transition to a sustainable food system.
In this episode of the Table Talk podcast, Stefan Gates is joined by Foodvalley Managing Director, Marjolein Brasz.
She explains what the organisation does, why it exists, and some of the challenges it hopes to overcome.
The crux of it, is that Foodvalley identifies problems in the food system that can only be solved by bringing people together from across different sectors.
The organisation focusses on innovation around sustainability and supports start-ups, corporates, and investors - anyone who falls under its umbrella term "game changers".
But it's not just about the health of the planet, Foodvalley also wants to transform our diets to be healthier too.
Listen to the full episode to find out more about the projects Foodvalley is supporting, why the Netherlands was the perfect environment for the organisation to flourish in, and how it is trying to overcome what Marjolein says is one the biggest blocks to change - vested interests.
Marjolein Brasz, Managing Director at Foodvalley
Marjolein Brasz has been active in the field of ecosystem innovation since 2015. The transition from a linear to a circular economy was central when she was involved with the Economic Board Amsterdam from 2015 to 2019.
Since 2020, she has been directing Foodvalley. Breakthrough innovations are essential for the food system transition. But the current system often fails to offer the right conditions and incentives necessary to cultivate and scale necessary innovations. Therefore the challenges facing the food system are too complex to be tackled alone. Foodvalley helps partners in and beyond the food chain to break the barriers and accelerate the transition together.
Foodvalley is the independent party that steers organisations on direction, process, content and speed. “Shaping the future of food, together.
Whenever there's a conversation taking place about the cutting edge of the food industry, the name of one country keeps cropping up - Israel.
Whether it's discussing plant-based innovations, start-ups and investment, or lab-grown meat, we’re always drawn back to Israel.
For a long time, home to a sparkling array of hi-tech industry, and now a global centre of food and agri-tech.
But why is Israel so central in helping to shape the future of our global food system, and how did it obtain this position?
In this episode of the Table Talk podcast, we try to answer that question with the help of the Israel Innovation Authority.
The Israel Innovation Authority is a government agency designed to foster the development of industrial R&D.
Listen to the full episode to find out how they go about it, why it has been so successful to date, and what others countries might be able to learn.
And take a peak at what's on the horizon, the projects that are getting people really excited about the future.
Dr Ami Appelbaum, Chief Scientist and Chairman of the Board of Israel Innovation Authority
Dr Appelbaum has more than 36 years experience in research, development and senior level management in the field of the Semiconductor.
Prior to the current job as Chief Scientist, Dr Appelbaum served for 22 years at numerous executive positions at KLA Tencor, $15.6B Market Cap and world leader in the business of capital equipment for the semiconductor industry based in the Silicon Valley, CA.
His most recent job was Corporate Senior Vice President and president of KLA Tencor Israel.
Dr Appelbaum holds a Doctorate and Master degrees from the Technion, Israel Institute of Technology in Haifa and an Engineering degree from Ben Gurion University in Beer Sheba, all in the field of materials engineering.
Dr Appelbaum is the author and co-author of more than 50 scientific and technical publications, and holds seven patents in the field of semiconductor equipment and processing.
"I feel privileged to be occupying a role... where you get to be emersed in all the brand love," says Micah Douglas, Content and Community Manager at Tony's Chocolonely.
Micah has only be in the role for two-and-a-half years but he can't speak highly enough of the place.
In this episode of the Career Conversations podcast series, he reveals all about how he ended up working for at the chocolate company.
He says he didn't initially see himself working in the food industry: "It's been a pretty winding path, food never seemed like the obvious choice to me."
Tony's Chocolonely is going on tour - find out where and when
In fact, Micah initially got into events marketing, something he studied at Bournemouth University.
But after doing a work placement at Mr Lee's Pure Foods, he realised it was the sector for him.
He was eventually drawn to the lights of London and, despite still being relatively inexperienced, he took a huge gamble.
He quit his jobs, "probably a bit too prematurely," he says, and he didn't even have another one lined up.
Eventually, a recruiter pointed him in the direction of Tony's Chocolonely and the rest is history.
Listen to the full episode to find out how he makes sure everything he posts about is accurate and fair, the specific skills you need for a Content and Community Manager role, and get some advice on how to make your CV stand out.
Micah Douglas, Content and Community Manager, Tony's Chocolonely
Micah Douglas ‘The Choctopus’ is the UK Content & Community Manager for Tony’s Chocolonely, the chocolate makers on a mission to end slavery in the chocolate industry.
Previously at Mr Lee’s Pure Foods, Micah uses his role diversity to share Tony’s social impact, whilst representing a need for POC and disability representation in food marketing.
Get to know Micah - 5 quick questions
What’s your career highlight so far?
"That first day when I joined Tony's. Being flown out to Amsterdam having been part of a team of maybe 10 people, to suddenly being with 120 people, raising our arms in the air with some chocolate bars. It very much felt like all of that hard work building up to this new job had paid off."
What would you like to see the industry at large doing more of?
"Definitely more social impact. To deliver more impactful things to the world. Being less about just the product and maximising profits, and being more about delivering something really meaningful back to the world."
What’s the most useful mistake you’ve made in your career?
"Becoming a bit impatient and being a bit too big for my boots when I handed in my notice a bit too early at my first company. I think that was the biggest mistake I've ever made in terms of it being an incredibly useful thing in terms of driving me to my next role. I definitely wouldn't encourage anyone to do it!"
What do you wish you could tell your younger self?
"Feel less pressure, be more confident about your ability, your natural strengths. Ask lots of questions, don't ever assume and be less judgemental."
What’s your favourite meal?
"I'm making lots of jerk-spiced lentils, and combinations of rice or something that's mashed with jerk lentils, coriander, all spice. I'm just loving that flavour profile at the moment."
After two years of a pandemic, and the massive behaviour change it forced on all of us, how do companies in the food industry look to the future and identify opportunities for positive innovation?
In this episode of the Table Talk podcast, made in partnership with Accenture, we talk to the people behind the influential Fjord Trends report to find out.
Fjord Trends 2022 might be the most fascinating to date, coming at a moment when huge sections of society are emerging from a period when we were forced to pause, reflect, and re-evaluate many of our relationships.
That has affected the way we think about all sorts of things, self-care and the environment among them. It has also affected the way many of us think about the brands we engage with.
So much has changed for so many people, but this episode isn't just about spotting the latest trends, it also looks closely at how the information compiled in Fjord Trends 2022 can be used by companies to make real-world decisions.
This year's report has five main headlines, all sitting under the banner "The New Fabric of Life".
Come As You Are - Most people don't want to be pigeon-holed into a category - so how do companies cater for different consumer needs?
The End of Abundance Thinking - Less waste, more environmental concerns - but what does that mean for new product development and innovation?
The Next Frontier - The blurring between digital and physical is going to become more significant - but what are the implications and opportunities for the food industry?
This Much Is True - How do you earn and maintain consumer trust in an era of misinformation?
Handle With Care - We're more focussed than ever on self-care and caring for others - but how can companies align themselves with that?
Tatiana Penaloza, Managing Director, Accenture
Tatiana has over 15 years consulting experience working at large client organisations, driving value through business transformation programmes for CPG and Retail companies.
Bridging business and technology teams to support clients to drive their strategic agendas and maximise enterprise value.
Alex Jones, Managing Director in Consumer Goods, Accenture Song
Experienced leader of large design, human-centred strategy and innovation teams. Alex leads Fjord London - a specialist service and experience design practice part of Accenture Song.
Alex works with ambitious organisations to imagine new customer strategies and experiences, creatively driving business growth and transforming operations and cultures as a result.
The right to food is recognised in the Universal Declaration of Human Rights, but in 2019 in the UK 5m people were living in food poverty.
Many of those affected are children, and in this episode of the Table Talk podcast, we meet two extraordinary teenagers who are campaigning to make the food system fairer for everyone.
Yumna Hussen and Saffron Stedall are both Young Food Ambassadors for the Food Foundation, campaigning for Children’s Right2Food.
They believe that young people are not being heard when it comes to food poverty, and are working to implement real change.
Their campaigning has taken them to COP26 and Downing Street. They have also met and worked alongside Labour leader, Sir Keir Starmer, Henry Dimbleby, and England footballer Marcus Rashford.
As part of their work, they have produced The Children's Right2Food Charter, which sets out a roadmap for tackling food poverty.
A big part of the charter is a call for the expansion of free school meals, which Yumna and Saffron point out could be the only meal some children are getting each day.
Listen to the full episode to find out what motivated both teenagers to get involved with the Food Foundation, what they believe a more equal food system would actually look like, and the role they believe better education could play in making the system fairer.
They also call for healthy food options to be made cheaper, and discuss the links between food poverty and obesity.
The Food Foundation
The Food Foundation mission is to change food policy and business practice and to ensure everyone across the UK can afford and have access to a healthy and sustainable diet.
They aim to use surprising and inventive ideas to catalyse and deliver fundamental change in the food system, synthesising strong evidence, shaping power coalitions, harnessing citizen’s voices and driving progress with impactful communications.
They identify new opportunities for action and trial new levers for change.
The Children’s Right2Food and Young Food Ambassadors
Children’s Right2Food is a nationwide initiative to ensure every child in the UK can access and afford good food. Led by a team of Young Food Ambassadors across the UK, the campaign calls for government action to tackle children’s food insecurity and childhood obesity caused by inequalities.
It all began when the Young Food Ambassadors came together to launch their own Right2Food Charter, calling on Government to listen to their stories and those of millions of other young people across the UK who were living with increased levels of hunger and food poverty. They undertook a range of impactful activities including panels, media interviews, school assemblies, speaking at the Food Insecurity Summit, meeting MPs, taking part in youth boards as well as short films and podcasts.
Listen to the Children's Right2Food podcast
Max Tobias is co-founder of The Dusty Knuckle, a social enterprise bakery in London.
"It's not for the feint-heart," he tells Elisa Roche in this episode of the Career Conversations podcast series.
Max says the jobs is "very demanding" and really is a 24/7 endeavour: "People need their daily bread."
It's fair to say Max has been slogging his guts out along with his two best friends to set up a community bakery that helps young people with difficult backgrounds to get back their confidence and learn new skills.
Max now has a cookbook on sale, but he's very clear about how hard it has been to reach the stage he has.
So, with all that hard work, is he a millionaire? "I haven't made any millions yet, and neither have my business partners."
Listen to the full episode to find out how the bakery came into being, and why they decided to call it The Dusty Knuckle.
Max Tobias, Managing Director, The Dusty Knuckle Bakery
Max Tobias is the Managing Director of The Dusty Knuckle Bakery. Prior to co-founding TDK, Max worked for ten years in the field of youth intervention, covering fields such as conflict mediation, youth violence, gang prevention and challenging behaviour management. He holds an MSc in Child Development.
The Dusty Knuckle: Seriously Good Bread, Knockout Sandwiches and Everything In Between is his first book, published by Quadrille in April 2022.
Dusty Knuckle founders – ran a bakery from a shipping container that they won in a competition(!) through to stocking the likes of Fortnums and Ottolenghi with their bread.
Their whole ethos came from wanting to help young people navigating dangerous lifestyles, and the bakery was their solution - The Dusty Knuckle helps young people to find meaningful employment.
There are fewer challenges bigger than trying to transform the global food system to make people and the planet healthier, but for Dr Gunhild Stordalen it's a challenge worth taking on.
In this episode of the Table Talk podcast, Stefan Gates meets the founder of non-profit organisation EAT to discuss what motivates her, and how she stays driven to achieve her goals in the face of stiff opposition and vested interests.
Gunhild started her career with a PhD in pathology/orthopaedic surgery - so what took her from being a doctor to taking such a keen interest in making the global food system sustainable?
She says that whilst she was on the board of one of Scandinavia's biggest hotel companies, she tried to change the menu to be good for people and good for the planet.
But her research turned up very little in the way of research and, crucially, no forum where all key stakeholders could meet.
That led to her forming EAT, the non-profit platform for food system transformation.
It held its first forum in 2014, with Bill Clinton taking to the stage, and has continued to grow since.
But there have been, and continue to be, great challenges. Not least the war in Ukraine, which Dr Stordalen says has shifted national food policies to self-sufficiency over sustainability - to the detriment of climate change targets.
Listen to the full episode to find out the actions Dr Stordalen would like to see governments taking, her ambitions for COP27, and learn more about EAT's Planetary Health Diet.
Dr Gunhild Stordalen, Founder and Executive Chair, EAT
Dr Gunhild A Stordalen, a physician who holds a PhD in pathology/orthopaedic surgery, and is the Founder and Executive Chair of EAT, a global, non-profit platform for food system transformation.
She sits on several boards and advises on councils including the United Nations Scaling Up Nutrition (SUN) Movement Lead Group, the World Economic Forum (WEF) Stewardship Board on Food Systems, and the UNICEF Advisory Group.
In addition, Gunhild is an ambassador for Friends of Ocean Action, a member of the High-Level Panel for a Sustainable Ocean Economy (HLP) for the Blue Economy, and part of the International Leadership Committee for a Net Zero NHS.
In 2019 she was the recipient of the UN Foundations’ Global Leadership Award, and was the Chair of the 2021 UN Food System Summit’s Action Track 2: Shifting to Healthy and Sustainable Consumption Patterns.
When Ben Christopherson was travelling, shortly after going to catering college, he knew he wanted to work in pastry - but nobody would let him have a go.
"On the continent they just would not let you in the pastry kitchen if you didn't have experience or a qualification. I didn't have either of those," he tells Elisa Roche in this episode of the Career Conversations podcast series, made in association with the University of West London (UWL).
But Ben says that experience is what drove him to get some qualifications in patisserie and go on to have a hugely successful career as a Head Pastry Chef.
He ended up working at places like the luxury Goring Hotel, Harrods, and eventually launching his own business.
All of that experience feeds into the work he does now as a lecturer in Food Studies and Hospitality at UWL.
Ben describes the role as being a mix of teaching, competition training, creating new modules, liaising with industry, and of course, some admin.
He says the variety is what he loves abut the job: "There aren't two or three days that are the same."
Ben is also leading a brand new course at UWL that puts sustainability at the heart of cooking and eating. Future Food and Culinary Management covers all sorts, including how to create plant-based menus, learning how to source food responsibly, and following new eating trends that won’t harm the planet.
Ben says one module focusses solely on pastry, but using only plant-based ingredients: "Patisserie and bakery lend themselves really well to using plant-based alternatives."
And the course is not just aimed at people who want to become traditional kitchen chefs. Students go on to do all sorts of jobs from teacher to chocolatier, and development chef to entrepreneur.
Listen to the full episode to find out more about Ben's varied past, why he ensures his course takes a holistic approach to learning, and how the UWL can help students with work placements.
Ben Christopherson, Course Leader and former Pastry Chef, University of West London
Ben is a lecturer in Food Studies and Hospitality, and Course leader in Future Food and Culinary Management at the University of West London.
During this period he has co-authored on Practical Cookery, travelled as a guest lecturer to Malaysia, led international culinary competitions to Paris and been invited on a culinary tour of Spain, by the Spanish Institute of Foreign Trade.
His research investigates customer acceptance of plant-based alternative ingredients, focusing on their chemical and physical properties. Prior to his academic work he had a successful career as an international pastry, chef culminating in running his own company with products being sold in Harrods, Harvey Nichols, Selfridges and developing items for Cadburys Cocoa House.
His current academic focus concentrates on the practical application of sustainability within culinary education.
BSc (Hons) Future Food and Culinary Management at UWL - what you need to know
- Study Options: Full-time, Full-time with placement, Part-time
- Duration: 3 years, 4 years, or 4.5 years
- Location: West London
- Entry Requirements: 112 UCAS points from level 3 qualifications (can include A-levels, BTEC Extended Diploma, HE Diploma)
- Mature Students: If you don't have the above qualifications but do have work experience, you can still apply
- Fees: £9,250 per year for UK students. £13,250 for international students.
- Start date: September 2022
Find out everything you need to know about the course and apply on the University of West London website.
Get to know Ben - 5 Quick Questions
What’s your career highlight so far?
"Probably when I ran my own business and got my products into Selfridges. I was quite pleased with myself then. It was around the Royal wedding and I made a mini white chocolate wedding cake. It was featured in Vogue magazine as well."
What would you like to see the industry at large doing more of?
"It would be really nice to see more promotion of the careers of young chefs. We always hear all about the Executive Chef and the Head Chef, you never hear about the young commis chef. It would be really great if we heard more about them, their story, their progress, where they came from, and where they're going. That would be really good."
What’s the most useful mistake you’ve made in your career?
"I think the most useful mistakes I've made in my career are when I've been on the phone and I've been weighing up, which we do loads of in patisserie, and somehow along the way I've managed to weigh-up things wrong, because I'm not concentrating. And then the product I've made has been slightly different but in a really good way. Sugar is a big one. I've weighed up the wrong amount of sugar and started to realise you never actually need that amount of sugar. That's been a really happy accident."
What do you wish you could tell your younger self?
"Stop over-complicating everything! Particularly in patisserie dishes. Don't try to make dishes so complicated, just relax a bit, don't try to put everything on a dish."
What’s your favourite meal?
"Sadly it's probably the same as quite a lot of people. I do love a quality Sunday roast dinner, particularly on a winter day. A nice winter day, a cold winter walk, but the bit that I'll look forward to the most is if they've got sticky toffee pudding with a nice bit of vanilla ice cream. That would be my perfect Sunday."
Millions of Muslims around the world have been marking the holy month of Ramadan, with celebrations reaching a crescendo with Eid al-Fitr.
Food is central to Ramadan, and in this episode of the Table Talk podcast, we look at some of the history and tradition, but also the vital role of nutrition.
We also pose some questions: Is the food industry in the UK doing enough to cater for people observing Ramadan? And is it missing an opportunity?
Ramadan contributes more than £200m to the UK economy - but is enough being done to cater for specific needs?
Listen to the full episodes to find out about the many different ways Ramadan is celebrated around the world, and why dates play such a central role in the breaking of the fast.
We also look at the types of foods that are helpful when fasting during daylight hours, how some traditional dishes are being given a modern twist, and get some tips on how to make the traditional Turkish dessert Gullac.
Mursal Saiq, Director and Co-Founder, Cue Point
Mursal was born in Kabul, Afghanistan to middle-class, educated parents. A few weeks into her birth, her family were forced to evacuate their home and give it up to members of the Taliban during the 1990s civil war. They fled their home and made their way to India, before being separated, with Mursal moving to London as a child refugee.
Mursal went on to study political history at university, then straight to internships. She couldn’t afford to do them solely as she had to pay bills so she started to work @streeteastldn in the evening after her advertising internship, where she met Josh (the other co founder of Cue Point) and the rest is history.
Cue Point is a British-Afghan smoked BBQ company, with an ethos of inclusive catering, designed to be accessible to people from a wide range of backgrounds.
Mary Isin, Food Historian
Hailing from Nottingham, England, Mary Işın met her Turkish husband Yavuz while she was studying philosophy at York University and moved to Ankara as soon as she graduated in 1973. In 1980, they moved to Istanbul, where she has lived ever since, writing up a storm of wonderful non-fiction books on Turkish and Ottoman culinary history and becoming a specialist on the topic in Turkey and abroad.
Mary Işın has published three books in English and eight in Turkish, with her most recent being "Bountiful Empire: A History of Ottoman Cuisine". It examines how the culinary traditions evolved in the over five centuries of Ottoman rule and explores culinary aspects such as etiquette, cooks, restaurants and food regulations.
Her book "Sherbet and Spice: The Complete Story of Turkish Sweets and Desserts" was released in 2013 and is the English version of "Gülbeşeker," which won the Dünya Kitap Gastronomic Book of the Year prize in 2009.
Just how important is the history of beer when it comes to looking at the history of human civilisation?
It might seem like a flippant question, but there's evidence that beer-making has played a crucial role in our species' past.
The art of beer making is thought to go back as much as 12,000 years, with different cultures and societies all around the world brewing their own varieties.
In this episode of the Table Talk podcast, we delve into the history of one of the world's most popular drinks and look to what the future of beer might look like.
Listen to the full episode to learn about different methods for making beer in far-flung parts of the world, find out the proper way to taste beer (and why an early start can be useful!), and why prohibition never took off in the UK.
We also look at the history of the British pub, why they've played such a central role in our culture, and what their future prospects look like.
Pete Brown, Author, Broadcaster, Consultant, Beer Lover
Pete Brown is a British author, journalist, broadcaster and consultant specialising in food and drink, especially the fun parts like beer, pubs, cider, bacon rolls and fish and chips.
Across twelve books, his broad, fresh approach takes in social history, cultural commentary, travel writing, personal discovery and natural history, and his words are always delivered with the warmth and wit you’d expect from a great night down the pub.
He was named British Beer Writer of the Year in 2009, 2012, 2016 and 2021, has won three Fortnum & Mason Food and Drink Awards, been shortlisted twice for the Andre Simon Awards, and in 2020 was named an “Industry Legend” at the Imbibe Hospitality Awards.
After looking for a book that explained the British love for beer but not being able to find it, Pete wrote Man Walks Into A Pub: A Sociable History of Beer (2003, revised 2010).
Its follow up, Three Sheets to the Wind (2006) and then Hops & Glory (2009, ) Shakespeare’s Local (2012), The Pub: A Cultural Institution (2016) and Miracle Brew (2017) have all been critically well received.
What's it like to be Head of Sustainability at a huge company like Nestlé UK and Ireland?
To mark Earth Day 2022, we've been speaking to the woman who holds that role, Dr Emma Keller.
Emma started out doing a biology degree at Imperial College London but, by her own admission, "was useless in a laboratory".
She says that's when she realised she was "much more interested in the bigger picture, the systems-change piece".
After doing a Masters in Environmental Technology, she went on to get a PhD in Environmental Strategy and Sustainable Systems at the University of Surrey.
So, is studying an environmental subject the key to landing a job like Head of Sustainability at a multinational conglomerate such as Nestlé?
Not so, says Emma: "We need a whole wealth of different talents and skills. There are lots of ways to get into this space."
Listen to the full episode to find out how Emma rose to the top of her profession - including successful stints at Unilever and the WWF - what she loves most about her role, and how she once got to work alongside Sir David Attenborough.
We also reveal where you can go to learn and what you can expect to earn if you would like to follow in Dr Emma Keller's footsteps.
Dr Emma Keller, Head of Sustainability, Nestlé UK & Ireland
Emma is Head of Sustainability for Nestlé UK&I, focussing on delivering the ambitious net-zero climate commitment and driving the business to be a force for good.
Prior to joining Nestlé, Emma led a team at WWF on food system transformation and before that was in Unilever’s sustainability team working on bringing the Unilever Sustainable Living Plan to life.
She also holds a doctorate in supply chain sustainability.
Useful links
The Nestlé Academy - apprenticeship scheme
Nestlé Graduate Programme
The Open University Course - Enterprise and the Environment
The International Institute for Environment and Development - jobs and placements
Hubbub.org.uk - information about sustainability, including jobs and paid work placements
Could adopting a climatarian diet be the biggest single change each of us could make to reduce global warming?
It's a big question, and possibly a big change for many of us, but James Hand, Co-Founder of Giki Zero, thinks it could have the biggest impact.
In this episode of the Table Talk podcast, James sets out why and attempts to bust some myths around climatarian diets.
He says that the average person in the UK has a carbon footprint of nine tonnes per year, and in order to meet CO2 reduction targets, that needs to come down to two tonnes.
Our diet is one of the areas we have a lot of control of, and when you consider that food makes up around 25 per cent of the average person's carbon footprint, it's clear that making a positive change would have a big impact.
But how easy and how realistic is it to expect everyone to make such a change? What are the main challenges for the average consumer? And can those challenges really be overcome?
When thinking about the carbon footprint of the food we eat, there are so many things to consider; farming practices, processing, packaging, delivery. So is it all just too difficult?
And what are the worst foods when it comes to impacting the environment?
Would simply removing meat and dairy from your diet make a big enough difference? Would switching your pet food to insect protein help?
James tries to answer all these questions and more. Listen to the full episodes to find out what a climatarian diet might look like, how market forces are both helping and hindering moves towards more sustainable eating, and why James believes it's vitally important not to take the fun out of food.
James Hand, Co-Founder, Giki Zero
James Hand is a data scientist and carbon footprint specialist who co-founded Giki with his wife Jo in 2017.
Before setting up Giki, James worked for 20 years in fund management at Ninety One where he was co-CIO, co-head of the 4Factor equity team and built the ESG team.
James has worked with various academics, including Dr Richard Carmichael, on the role that individuals can play in achieving Net Zero and lectured on behavioural finance and personal carbon footprints
About Giki Zero
Giki offers a step by step guide to reduce an individual’s footprint on the planet.
It calculates, tracks and reduces environmental foodprints.
The destruction of tropical rainforests to make way for palm oil plantations is a growing environmental crisis.
It's forecast that by 2050, worldwide production of palm oil will triple, leading to the continued large-scale loss of habitat and rising CO2 emissions.
So if it is so damaging to the environment, why is it so widely used and isn't the answer simply to ban it?
In this episodes of the Table Talk podcast, we look at the reasons why palm oil has gained such a foothold, not just in the food industry but in other industries too, and investigate why banning its use might not be the panacea it's sometimes put forward as.
Palm oil is in a huge number of products, with estimates suggesting it is in around 50% of all processed food.
It is used as a primary cooking ingredient, an ingredient to increase viscosity, and it's also used in some biofuels.
Part of the reason it is so popular, is because it is a very high-yielding crop - it produces five-times more oil per hectare than rapeseed, and is ten-times more productive than soya bean.
Our guest on the podcast, Professor Chris Chuck, says palm oil itself isn't the problem, it is the scale of production that is of most concern.
Listen to the full episode to find out more about why the growth in palm oil production in particular is bad news for the tropical rainforests, how palm oil underpins the livelihoods of many poorer rural communities, and why it's so difficult to find sustainable alternatives.
Professor Chris Chuck, University of Bath
Chris is a Professor of Bioprocess Engineering at the University of Bath, where he explores the production of novel foods and materials from sustainable resources.
He completed his PhD in biofuel development at the University of Bath in 2008, before joining the Department of Chemical Engineering in 2011 as a Whorrod Research Fellow.
He was promoted to full Professor in 2019. While he has published over 90 scientific journal papers in this area, he is also very active in bringing these discoveries to market.
To achieve this, Chris is the co-founder of two start-ups, including the Clean Food Group to develop cellular agriculture in the UK, such as yeast-based alternatives to palm oil and with Kelpi, to commercialise biopolymers from seaweed.
The history of sugar is inextricably linked to the horrors of the slave trade.
In this episode of the Table Talk podcast, Stefan Gates is joined by evolutionary biologist and food historian, Neil Buttery, to reflect on that history.
Sugarcane originated as a crop in New Guinea around 8,000 BC, but quickly spread through Asia.
It played a role in the economy of the Persian Empire and was eventually cultivated by Europeans during the Crusades.
This is when the story takes a dark turn, with plantations spreading across the continent, and the first African slaves used in sugar production on Madeira and the Canary Islands.
When Europeans moved into the Americas, the sugar trade grew, and so too did the slave trade.
Listen to the full episode to hear discussion on how much modern Britain benefits from the sugar and slave trades of the past.
Neil also talks about why humans have evolved to crave sugar, and the impact the cultivation of sugarcane has had on the environment.
Neil Buttery, Evolutionary Biologist and Food Historian
Neil Buttery is a food historian, chef, author, blogger, podcaster and scientist, who has been obsessed with historical and traditional British food since he began writing his food blogs in 2007 in an effort to improve his writing for his PhD in ecology & evolutionary biology.
Ecology lost out in the end, eventually leaving science to pursue a career in food, first holding regular pop-up restaurant events, then a real restaurant.
These days, however, he is kept busy writing about and studying (and eating!) food history for his books, and popular blogs and podcast. He has a particular love of offal and puddings.
"The food industry is a fantastic place to work. It can be challenging, but it can be so much fun. You will always be learning."
So says Rachel Auty, New Product Development Controller at Greencore.
Greencore make all sorts of food products that end up being sold in supermarkets, from soups, to sushi, and salads to sauces.
Rachel works in the prepared meals sector and in this episode of the Career Conversations series, she reveals all about the process of getting a new product to market - from brief to shelf.
It could all have been very different though. Rachel says a chance meeting on a bus when she was a teenager set her on her career path.
She says that day "when the stars aligned" is the reason she is so passionate about sharing information with young people at the start of their food careers: "So they don't have to meet a certain person, on a certain bus, on a certain day to find out what they want to do."
Rachel went on to study Food Marketing Management at Sheffield Hallam University and later became Marks and Spencer's first ever Product Development Graduate.
Listen on to find out about all the different product categories you can work in, how asking the right questions is key to success, and how Rachel stays on top of the all the latest food and drink trends.
Rachel Auty, NPD Controller, Prepared Meals, Greencore
Rachel has more than 17 years of product development experience working in the food industry, across multiple different sectors.
This journey has led her through some amazing adventures, she has worked in development within premium retail, food service and manufacturing, working for businesses both small and large.
It is all this varied experience, combined with a huge passion for food and customer-focused development that she takes to work with her every day.
Additional information and useful links
Areas of Study:
• Sheffield Hallam University run a range of food centred courses, both undergrad and post-grad
• Cardiff Metropolitan University
• University of Reading
• Harper Adams University
• University of Leeds
• Bath Spa University
Work placements:
For industrial placement schemes of food internships, most good universities with placement degrees have a good network of contacts for this, but if you want to do your own research, try big brands such as Co-op, Pepsico, McCain & Bakkavor.
Who to follow on Instagram:
@mobkitchen
@5oclockapron
@poppycooks
@salihacooks
@sabrinaghayour
@HotDinners
@clerkenwellboyec1
@rachelaliceroddy
@georgiepuddingnpie
@felicitycloake
@aprilprestonandco
Follow Rachel too: @hungrytff_
Rachel also recommends...
Flourish in Food is an excellent new mentoring scheme for people starting out with their career in food.
Quick Commerce, online services that deliver products to your door in minutes, appear to be booming at the moment.
Boosted by a huge shift in consumer habits during the pandemic, new companies have been sprouting up all over the place. In some parts of the UK, it's possible to get groceries delivered to your home in just 10 minutes.
But is a model where pickers, drivers and processing staff have to rush orders to customers in the time it takes to make a decent cup of tea financially sustainable?
In this episode of the Table Talk podcast, made in partnership with Accenture, we delve into the world of Quick Commerce and look at where the evidence suggests the sector might be heading.
Who is the target customer? Which markets are proving most fruitful? And is anyone making a profit?
Promotional pricing and super-fast delivery times might attract new customers, but how long can they be sustained?
Will the gig economy continue to be the staffing model of choice, or, as in some parts of China, will there be a shift to employing fully-trained staff in a bid to improve the customer experience?
We discuss all of this and more, with the over-arching question: Is Quick Commerce here to stay and what might it look like in future?
Matt Jeffers, Managing Director of Retail Strategy, Accenture
Matt has led projects covering omni-channel strategy and e-commerce performance improvement for multiple retailers across grocery, DIY/building materials, apparel and luxury goods sectors.
Prior to this, Matt led Tesco.com’s international development, launched it in China and oversaw the internal strategic growth plan for the Group.
He also planned Tesco.com’s strategic development in Central and Eastern Europe and across Asia-Pacific.
Easter is an important time of year for the food industry, and is one of the pillars of the calendar for any company working in the sector.
But the role of food goes way beyond planning stock or staffing restaurants, it has always played a key role in how Easter is celebrated.
Easter symbolism is laced with food at almost every turn, from Shrove Tuesday, to Lent, Easter Eggs and the Holy Communion.
In this episode of the Table Talk podcast, we explore the food-related traditions that go hand-in-hand with Easter.
Why do we eat pancakes on Shrove Tuesday? Why is lamb the meat of choice on Easter Sunday? And when did chocolate Easter Eggs come to prominence?
We also learn how the hot cross bun rose in popularity in the UK, was banned, and then returned.
And we look further afield at the traditional Easter dishes being served up around the world.
Emma Wells, Historian and Archaeologist, University of York
Dr Emma J. Wells is an historian and archaeologist of the medieval Church based at the University of York.
She is the author of Pilgrim Routes of the British Isles (Hale, 2016), and the imminent, Heaven on Earth: The Lives & Legacies of the World’s Greatest Cathedrals (Head of Zeus, 2022).
Her next book, currently in the works, is on relic merchants of the Middle Ages.
The history of gin has seen the drink rise and fall in popularity, and rise and fall in social status.
Initially developed in the Netherlands as a medicine, it was drunk by soldiers there, giving birth to the phrase "Dutch courage".
It quickly became popular in the UK, and a quirk of the tax system meant it was soon a hugely popular, very alcoholic, extremely cheap drink.
At one point it would cost more to buy a pint of beer than it would to buy a pint of gin.
But that all soon changed and, having once been so abundant that some people received their wages in gin rations, it was eventually taxed so heavily that it was forced underground and a black market for the drink emerged.
In this episode of the Table Talk podcast, we look at the turbulent history of gin and gaze into the future to see what might be in store for the, once again, en vogue tipple.
Find out what defines a gin, how tonic water ended up being so closely associated with it, and why, to this day, you still see images of cats on certain styles of gin.
Discover what is meant by dry gin and how Navy strength gin got its name.
And we try to answer the question: has the gin market peaked?
Johan Wester, Head Distiller, Hernö Gin Distillery
Johan has been working at Hernö Gin Distillery, Sweden’s first dedicated gin distillery, since 2015.
He is currently the company's Head Distiller.
Besides distilling and product development, Johan has worked with market activities and communication.
He is a father of two daughters aged 2 and 4.
Hernö was founded in 2011 by Jon Hilligren. Jon had previously been a bartender in England in the 1990s and developed a special interest and passion for the craft.
He came back to the UK and started a distillery and later that year the gin was bought by the government for the municipal stores.
In 2013, Jon decided to enter the gin for an award so he could get a benchmark of how they were doing, they became the most awarded gin in Europe and have been expanding ever since.
"When I knew I was dyslexic.. and I read about it, everything made sense. Every condition that we have makes us unique and special."
Rocio Egio, food illustrator and artist, has an infectious energy and attitude to life.
She signs off all her emails "delightfully dyslexic" and tells Elisa Roche in this episode of the Career Conversations series: "All the capacity that I have now is because I have dyslexia. It's not something negative."
Rocio's career started out on a very different path. She describes herself as "a super nerd" at school.
Although she always wanted to be an artist, she says "everyone was telling me I had to study for a proper career, so I did architecture."
Those years were happy ones, and she says, training to be an architect has had an effect on the work she produces today: "It was a different path to arrive at the same place."
After a stint as a graphic designer, she moved into food illustration and has won big commissions with the likes of the New York Times and the Washington Post.
In this episode, Rocio reveals how she goes about pricing her work, why she enjoys the flexibility of being a freelancer, and sets out the process she goes through from commission through to delivery.
And she has some tips on how to smooth over the less creative side of a being a food illustrator.
Rocio Egio, Food Illustrator
Originally from the Mediterranean coast of Alicante, Rocío Egío is a curious architect who speaks through illustration and design.
Dyslexia is her superpower, she transforms the complexity of the common place in exhilarating visual simplicity.
Rocío’s creations are filled with positive messages that inspire joy and are recognisable by their geometry compositions and vibrant colours.
Living and working between Alicante and Lausanne, she uses visual language to burst life into projects, brands, ideas and stories.
Among her most recent clients are The New York Times,Chronicle Books, The Washington Post and The United Nations.
The Coronavirus pandemic caused a shock to the grocery retail sector like none we've seen before. But with great challenges, often come great innovations.
Technology now plays a bigger role in the average consumer's shopping experience than ever before and the changes we were all forced to make have opened the doors to even more innovation in the future.
In this episode of the Table Talk podcast, Stefan Gates is joined by two experts to look at how technology has altered the grocery shopping landscape, and how it could shape its future too.
They look at the biggest technological successes in the sector, as well as the biggest failures - the big winners and losers of the past few years.
Will QR codes still play a key role a decade from now? How can mobile apps transform the shopping experience? Will automation become the norm?
And what could all of the above mean for employment, data protection, and the price of food?
Will blockchain develop to become the backbone of the grocery retail sector? Or will it be left looking like little more than a broken promise?
Will the Metaverse become the new digital hypermarket? Or will it be consigned to the trash can?
And which technological advances will we and won't we still be talking about in 10 years' time?
Mike Watkins, Head of Retailer and Business Insight, Nielsen IQ
Mike is Head of Retailer and Business and Insight for Nielsen IQ in the UK and is responsible for commercial development with food, non-food and e-commerce retailers.
With over 30 year’s retail experience, he is a lead contributor of thought leadership and regularly shares his viewpoints on the `State of the Nation' with the media and at Conferences.
As a member of the Nielsen IQ Thought Leadership team, he supports retailer, manufacturer and financial services clients with retail, business and shopper insight for Europe.
Mike is also a member of the KPMG/Ipsos Retail Think Tank.
Will Broome, CEO & Founder, Ubamarket
Will started his career marketing Musical Theatre Productions in the USA. On his return to the UK, he joined one of the world’s leading PR Agencies, Ketchum Inc, where he managed the PR and live events for London Fashion Week, Wonderbra and Wrangler Jeans.
He broke out on his own to set up one of the live event industry’s original ‘dot com’ tech successes and became one of the youngest UK Presidents of the International Live events association (ILEA).
His passion for pioneering tech solutions led him to the retail industry where, for the last six years, Will has been immersed in research and development. The result is the launch of Ubamarket.
Wilfred Emmanuel-Jones, AKA, The Black Farmer, is a force to be reckoned with.
A child of the Windrush generation, he left Jamaica and moved to Birmingham where he lived with 10 family members in a two-up two-down.
Nobody would have believed then that he would go on to become a wildly successful farmer and entrepreneur – nobody except him, perhaps.
Key to his success has been his attitude, “you have to be audacious”, he tells Elisa Roche in this episode of the Career Conversations podcast series.
Even as a young boy, growing up in an area he describes as “the pits”, Wilfred Emmanuel-Jones was driven to do better for himself.
Roped in to help his dad on his allotment, bought to supplement the family’s income, he soon found his calling: “I absolutely loved being on our allotment as a child because it was an oasis away from the misery I was surrounded by.
“At the age of 11, I made myself a promise, that one day I would like to own my own farm.”
But before he could achieve his dream, he had an equally successful career working in the media.
“I could hardly read or write,” he says. But he worked for free opening the gates for the security guards at the BBC studios in Birmingham, before moving up the ranks and eventually helping to launch the TV careers of the likes of Gordon Ramsey and Raymond Blanc.
Listen to the full episode to find out how Wilfred decided to call his farm foods brand The Black Farmer, learn more about his passion for linking rural and urban communities, and why his motto is “never ask for permission, just ask for forgiveness.”
Wilfred Emmanuel-Jones MBE, AKA, The Black Farmer
Wilfred is an entrepreneur, businessman, author and founder of The Black Farmer brand. He recently launched his online shop The Black Farmer Experience, which has been a long-held ambition. Here visitors can shop everything from the brand’s famous gluten free sausages; grass fed, free-range meat and poultry, and sustainably caught fish, Caribbean specialities, deli and unusual gifts.
Wilfred is, in his own words, ‘a poor boy, done good’. He was born in Jamaica and then, after his parents came to the UK in the 50s as part of the Windrush generation, was raised in inner city Birmingham.
A classic entrepreneur, Wilfred has vision; passion; enthusiasm; determination; the ability to inspire and motivate others; he never accepts the status quo; never takes no for an answer; never shies away from hard work.
How much do labels and packaging affect what we taste when we eat food?
It's a question that Christopher T Simons, Associate Professor in Sensory Science at The Ohio State University, has given a lot of thought to.
In his latest study, he presented people with three plates of identical biscuits, one labelled "customer complaint", one labelled "factory typical", and another labelled "new and improved".
"People perceived them totally differently" he tells Stefan Gates in this episode of the Table Talk podcast.
But why is that? And how can the food industry use studies like this to make their products more attractive to consumers?
Professor Simons says there are important lessons to be learned, and many ways the findings can be applied, not least in new product development and marketing.
And if labels and packaging, descriptions and pre-conceived ideas are so important, could they be used to help people switch to a healthier, more sustainable diet?
Christopher T Simons, Associate Professor in Sensory Science, CFAES Department of Food Science & Technology, The Ohio State University
Christopher Simons earned his undergraduate degree in Biology from the University of Oregon, his M.S. degree in Physiology from Portland State University, and his Ph.D. in Sensory Science from the University of California, Davis.
Subsequently, Chris completed post-doctoral fellowships in the Laboratoire de Neurobiologie Sensorielle [Sensory Neurobiology Laboratory] at the Ecole Pratiques des Hautes Etudes in Massy, France and the Unités de Formation et Recherche de la Odontologie [Dental School] at the Universite Paris 7.
From 2004 through 2012 Chris led the Sensory Research function at Givaudan Flavors Corp. and joined the faculty in the Department of Food Science and Technology at the Ohio State University in 2013.
Chris’ research interests use a multidisciplinary approach to understand the perception of foods and how they are processed to influence reward and ultimately behaviour.
One outcome of this research is to identify the neural and physiological correlates associated with perception, liking, and food choice through the use of a variety of methodologies including human sensory testing or psychophysics, electrophysiology and behavioural measurements. Another outcome is to leverage the knowledge gained from these types of investigations into the development of new methodologies that assist in the creation of better foods.
"I've learned to welcome (people saying) no. Each 'no' brings you a little closer to the next yes."
It takes a lot to launch a successful food brand, but Sophie Baron, founder of Mamamade, says she couldn't have done it alone.
She says she was lucky to have mentorship from women within the business world, particularly as she admits to being scared it wasn't all going to work out when she first started.
In this episode of the Career Conversations podcast series, Sophie Baron reveals all about what she calls her "non-linear" path to launching an organic baby food brand.
Things could have been very different for Sophie. She started out studying Russian and French at university in New York, before working as an editorial assistant at Vogue.
It was when she had her first child that she found her true calling: "My inspiration was wanting better food than I could find on the shelf."
She launched Mamamade from the spare room of her home and the business has gone from success to success.
Listen to find out how she did it, why she thinks the social media age makes it such an exciting time to launch a business, and how she dreams of one day selling up and moving onto the next chapter in her life.
Sophie Baron, Founder and Chief Brand Officer, Mamamade
Sophie Baron is the Founder of UK based parent/baby digital start-up Mamamade; a fast growing direct-to-consumer business supporting parents with modern childcare products and services that improve health outcomes, normalise taboos, and increase happiness.
Originally from New York, Sophie ventured to the UK to undertake a PhD before becoming Head of Operations at a fast-track tech company.
In 2017, she gave birth to her first daughter and after six months, began to juggle the return to work with caring for her baby.
By 2019 Mamamade had progressed beyond being a ‘side-hustle’ and is now the fastest-growing baby food subscription company in the UK.
How do you go about making a sustainable food system that is net positive when it comes to carbon emissions?
How much comes down to changing consumer behaviour versus manufacturing practices?
And if you are to change the entire food system, how do you go about getting all stakeholders onboard?
None of these are easy questions to answer, but that's where a project in the Netherlands comes in.
The Dutch Research Agenda is looking at these issues and trying to come up with solutions to some of the biggest environmental problems the food system faces.
Their work in the Netherlands is important, as the country has a long history of trying to tackle sustainability issues, whilst also being known as "the tiny country that feeds the world."
It has the highest density of livestock in Europe - more than four times that of the UK or France - with more than 100 million cattle, chickens and pigs.
Having a wildly successful agricultural sector comes with it’s own unique set of problems.
In this episode of the Table Talk podcast, we look at how the Dutch are leading the way on sustainability, what makes the Netherlands unique - societally - and the different roles consumers, manufacturers and politicians have to play in bringing about change.
We also take a look at what the rest of the world learn from the Dutch approach.
Frederike Praasterink, Professor Sustainable Food Systems & system innovation in agriculture and food, HAS University of Applied Sciences
Frederike Praasterink is member of the Executive Board of HAS University of Applied Sciences. Her responsibilities include knowledge development, innovation & applied research and internationalisation. She has extensive international experience in the field of food and nutrition as a consultant and lecturer. She is also appointed as member of CTA's Executive Board for a term of three years and four months ending on 29 February 2020. Frederike is also the lead for the Transition to a Sustainable Food System project.
Brian Dermody, Interdisciplinary Assistant Professor, Copernicus Institute of Sustainable Development, Utrecht University
I hold an interdisciplinary Assistant Professor position at the Copernicus Institute of Sustainable Development, Utrecht University. I am positioned within the Innovation Studies Department and work to build interdisciplinary collaboration among the 4 departments within the Copernicus Institute.
"The early part of my career was in food marketing roles, which I absolutely loved. But I really felt like I wanted to work for myself."
And so began a hugely successful career as a vegan food blogger, author and podcast host for Niki Webster.
Perhaps just as well known as the woman behind Rebel Recipes, Niki's rise to fame would have been difficult to predict when she was a student.
"I did a degree in Sociology and Criminology," she tells Elisa Roche in the latest episode of Career Conversations.
Her move into the world of food was something of a happy accident: "I just started applying for all sorts of graduate roles."
Niki ended up working at a breakfast cereal manufacturer, then moved into marketing and social media, where she learned many of the skills that would stand her in good stead in the future.
In this episode, Niki reveals all when it comes to what goes into writing a cook book, and offers some top tips on how to get the most of your Instagram food photos.
Join our Smartphone food photography masterclass with Georgia Glynn-Smith
She has advice on how to start out in food photography, food styling, and recipe development.
And she answers the big question: "Have we hit peak vegan chef?"
Niki Webster, Food Blogger, Author, Podcast Host
Niki Webster is an award-winning blogger, a four-times cookbook author and podcast host.
Niki started her journey due to her love of celebrating the wholesome simplicity, vibrancy, flavours and colours of vegetables.
She launched her blog Rebel Recipes in 2015, which has held its own at the forefront of the plant-based sector for more than six years and continues to do so, as the online platform now reaches an army of food-based fans across the globe and transcends into four incredible plant-based cookbooks - Rebel Recipes, Be More Vegan, My Vegan Year and Rainbow Bowls.
Follow Niki on Instagram @rebelrecipes or via her website www.rebelrecipes.com
In the battle against food waste, increasing the shelf-life of products is one weapon we have at our disposal.
The latest figures suggest we still produce around 143kg of waste per person per year in the UK.
But many traditional methods of increasing shelf-life don’t fit with consumer concerns about healthy eating – additives, salt, sugar and fat just aren’t on trend.
And those manufacturers keen to have as clean a label as possible aren’t generally shouting from the rooftops about the presence of Nisin or Trisodium Phosphate.
Join the Millbo Masterclass: How to deliver product longevity in the clean label way
In this episode of the Table Talk podcast, made in partnership with Millbo, we look at one potential solution to the conundrum.
Millbo says X-tra Guard can increase shelf-life by around six days and, crucially, it is made entirely from Rowan berries.
That means it ticks the box when it comes to having a clean label.
Find out how the company found the solution, how they negotiate the regulatory landscape, and why consumers are leading the clean label charge.
Arpit Wason, Vice President- Enzymes & Shelf-life Solutions, Millbo
Arpit joined Millbo in June 2021 as Vice President Enzymes and shelf-life solutions. Arpit holds a Masters’ degree in Molecular Biotechnology from Bonn university and worked as Research scientist in Biochemistry at Cologne, Germany.
Arpit has worked with different enzyme manufacturers and uses his knowledge to support the development of enzymes and shelf-life solutions.
Janet Maidment, Area Manager, Millbo
Janet Maidment has many years’ experience in the food industry, primarily bakery ingredient sales, mostly in exports. This has included cake ingredients, and bakery flour and bread products.
She has worked for Millbo for over 15 years and is currently Senior Business Development Manager, with responsibility for the UK and Ireland, plus a number of other countries, including Australia and New Zealand
The amount of salt, or specifically sodium, we consume is a global health problem.
The World Health Organization says most people around the world consume double the recommended amount every day - and it's leading to high blood pressure, cardiovascular disease, and heart attacks.
But, we seem to be addicted to the stuff and, despite high-profile health campaigns, we're not really seeing much in the way of salt reduction in our overall diets.
This episode of the Table Talk podcast is made in partnership with Saltwell, a company that may have found a solution.
Saltwell has found a type of salt mineral in the South American desert that contains both sodium and potassium.
Potassium can counteract the negative effects of sodium, so this salt contains less of the bad stuff - 35 per cent less.
Crucially, Saltwell says the natural product behaves exactly like standard salt and tastes exactly the same.
Listen to the full podcast to discover why humans crave salt, why salt is so prevalent in processed foods, and get a brief history of salt reduction in the UK.
Fredrik Enander, Managing Director, Saltwell
Fredrik has been working with Saltwell since 2018.
During this time we have gone from mainly selling the product in US to today having a global coverage and distributor network.
He is an experienced manager within business development, sales and project management.
His other areas of expertise are strategy building and implementation, business model development and product/offer roadmaps.
Does being an entrepreneur in the food sector mean doing everything yourself?
Not according to Ayesah Grover, CEO and founder of strp'd, a company that makes flour, milk and flakes out of tigernuts.
In the episode of the Career Conversations series, Ayesha tells Elisa Roche that collaboration and outsourcing are hugely important: "I don't think anyone can do absolutely everything."
She says, although she is a one-woman team, she outsources some of her social media content, product development and package design.
That doesn't mean being hands-off though: "I'm very involved in every process."
In this episode, Ayesha reveals what tigernuts actually are, and how she came to find them and turn them into a number of successful products.
She also tells us how she benefited from joining the Amazon Launchpad programme, and how disaster turned to success when the first Covid lockdown hit just as she was about to launch her brand new product.
Ayesha Grover, CEO and Founder, strp'd
After a number of years working in London, graduating with an MBA in NYC and launching a fitness business in Mumbai, Ayesha finally returned to the city where she grew up - Lagos, Nigeria.
Whilst working in Nigeria, she discovered an incredible super-ingredient: tigernuts! Don’t be fooled by the name, tigernuts are NOT nuts, nor do they come from tigers but in fact are nutrient-dense tubers.
Ayesha was intrigued by this allergen-friendly superfood that tasted delicious and proved to be a powerhouse of plant-based nutrition.
She launched tigernut-based brand, strp’d in 2020 for everyone to enjoy delicious foods, regardless of dietary restrictions.
The ketogenic diet is everywhere you look, promoted as a quick way to lose weight.
It seems to tap into something within many of us and comes with the added attraction of appearing to be based in some scientific theory.
There is also the fact that there is evidence that, under proper medical supervision, the low-carb diet can be effective for children with drug-resistant epilepsy.
But is it all it's cracked up to be when it comes to weight loss and could there be some damaging effects?
Keto certainly has a number of high-profile supporters, but there are just as many people warning of the dangers.
In this episode of the Table Talk podcast, Stefan Gates is joined by the London Chair of the British Dietetic Association, Sophie Medlin, to explore the science and bust the myths.
She sets out what a typical keto diet meal plan might look like, how ketosis works, and why the diet is proving so popular.
She also discusses potential risks to gut health, the impact the diet can have on our relationship to food, and concerns about the lack of evidence around its long-term effects.
Sophie also offers some advice on how to establish a sustainably healthy diet.
Sophie Medlin, Consultant Dietitian, Director of City Dieticians, and Chair of the British Dietetic Association for London
Sophie worked for many years in hospitals before moving to a career in academia where she was a lecturer in Nutrition and Dietetics at King’s College London before leaving to run City Dietitians and work as a consultant.
In her clinical work, Sophie specialised in managing the nutritional needs of people with intestinal problems. She is considered a leading specialist in the dietary management of bowel conditions such as Crohn’s disease, ulcerative colitis, diverticular disease and the nutritional management of colostomies and ileostomies.
Sophie carried this through to her research which focuses on the nutritional consequences of bowel surgery. Her experience in complex nutrition support sees her overseeing the nutritional management of patients with complex feeding needs such as tube feeding and intravenous nutrition support.
Rising inflation is hanging over every household and business in the country. In January 2022, overall prices were rising at around 5 per cent, with food a key contributor.
So how will rising prices affect the food industry?
In this episode of the Table Talk podcast, Stefan Gates is joined by two experts in this field.
Tim Lloyd is Professor of Economics at Bournemouth University, Fraser McKevitt, is Head of Retail and Consumer Insight at Kantar.
They look at how today's rate of inflation compares to recent - and not so recent - history, the factors that are driving prices up around the world, and they discuss who is likely to be worst-affected.
Will supermarkets keep prices down to protect their market share? Will that lead to even more pressure on suppliers? And what can companies and individuals do to mitigate against the worst effects?
Tim Lloyd, Professor of Economics, Bournemouth University
Tim Lloyd is Professor of Economics in the Business School. He was appointed in July 2015 having previously been Associate Professor in the School of Economics at the University of Nottingham.
Professor Lloyd’s research interests lie in the fields of agricultural and food economics, particularly pricing, diet and health and competition in the food industry.
Recent work, funded by both the European Commission and the UK’s Department of Environment, Food and Rural Affairs (DEFRA) has focused on the transmission of prices through the food chain and food price inflation in the UK and EU Member States.
Fraser McKevitt, Head of Retail and Consumer Insight, Kantar
In over a decade at Kantar, Fraser has helped advise some of the UK's biggest FMCG brands and supermarkets. All of this advice has been powered by real observed behaviours from Kantar’s purchase and consumption panels, widely used throughout the grocery industry.
He keeps a close eye on changing consumer and shopping behaviours, explaining how and why these trends influence and impact both manufacturers and retailers. He describes, analyses and comments as the grocers battle competitively for market share each month, through the Kantar ‘Grocery Market Share’ release.
When Mark Whalley was doing his degree in English Literature and Creative Writing, he had no idea that he would end up happily working as Consumer Insights Controller for a major food company.
"I didn't know what consumer insights was," he tells Elisa Roche in the latest Career Conversations episode. "I thought I would be a primary school teacher."
But it was when he saw a job advertised that he thought it was worth a shot. He says he didn't apply because he had a particular interest in the sector, he just thought he would be good at it.
And, it turns out, he was. He now works for Greencore, a major food manufacturer, supplying lots of different types of convenience foods.
Greencore make just about everything, from ready meals, to soups, sushi, and quiche.
Mark describes it as "the biggest company you've never heard of".
He says that after a couple of years working in the sector, he discovered a real passion for working out what shoppers want.
Although he studied English, he says anyone who is curious about people can excel in the role. And people with a psychology or sociology background are often well-suited.
Listen on to find out what an average day looks like for a Consumer Insights Controller, why you will often find Mike hanging around supermarket aisles, and how his job has taken him all around the world.
Mark Whalley, Consumer Insights Controller, Greencore
Mark has spent more than a decade working in consumer insight, starting on the “agency-side” with business intelligence company Datamonitor, where he wrote on a diverse range of topics from fibre, to skincare, to trends in incontinence products.
This saw him work with some of the biggest brands in the world, including Unilever, Pepsi, and Heineken.
He is now the Insight Controller for Greencore – one of the largest manufacturers of convenience foods in the UK.
He is responsible for commissioning all market research within the company’s “Food-For-Later” division, which includes categories such as prepared meals, cooking sauces, and salads.
He works closely with both the Commercial and Product Development teams, where his experience in consumer trends and shopper behaviour help guide the company’s innovation agenda and product category strategy.
Benjamina Ebuehi says for a long time, she never saw baking as a career. "I didn't want to work in a restaurant kitchen or run a bakery," she says. "And I didn't really know what else I could do with it."
So she carried on with her degree in Economics at the University of Leicester, and kept baking for friends at the weekends.
But that all changed, when she appeared on The Great British Bake Off in 2016.
In this episode of the Career Conversations series, Benjamina tells us all about her time on the show: "As a watcher, it does look like a lot of fun.. but being in the show is definitely more intense than I was expecting.
"You're practicing at home all the time, every single day... it was tough but really enjoyable."
And being on Bake Off wasn't her only career-defining moment. Benjamina says one day she was making a cake for a food video, when she met a food stylist - and that sparked something in her.
Sign up for our Food Photography Masterclass with world-renownd food photographer Georgia Gylnn-Smith
Find out how she was turned on to being a food stylist, how hard she had to work to get her foot in the door, and how her economics degree still stands her in good stead to this day.
Benjamina Ebuehi, Food Stylist, Recipe Writer, Baker
Benjamina is a baker, food stylist and recipe writer. Born and raised in south London, she has always had a love for food and being creative in the kitchen, and quickly became the person who made all the birthday cakes and desserts for friends and family.
Benjamina was a contestant on The Great British Bake Off in 2016, finishing as a quarter finalist.
Since then, she has gone on to work full time within food, publishing her first cookbook, The New Way to Cake, in 2019, writing a bi-weekly baking column in Guardian Feast magazine, food styling and developing recipes and social media content for numerous brands.
She is an ambassador for Luminary Bakery and is co-founder of The Sister Table.
The market for plant-based food and drink is undoubtedly growing, but what does that mean for the types of products we might see on the shelves in 2022?
This year's Veganuary was the biggest ever, and Marks and Spencer alone has added 175 new plant-based products to its range this year.
But with a seemingly every-expanding customer base, how do producers understand what it is they want? How do you target what used to be niche products, when your customers have so many varied needs and desires?
And if more and more people are looking to buy plant-based, what does that do to the types of products that are being produced?
Join one of our plant-based Masterclasses
- March 9th 2022 - Latest retail and consumer trends in a growth category: plant-based foods
- March 30th 2022 - Launching a Plant-Based Brand: from niche to opportunity
In this episode of the Table Talk podcast, Stefan Gates is joined by two experts in the market to discuss who will be buying plant-based food and drink in 2022.
Rohini Alam is Global Brand Manager for Plant Based at Nestle Professional, and Philip Linardos, Co-founder and CEO at ShelfNow offer their insights into what could be a standout year for the sector.
They look at the role big brands are playing in making plant-based more mainstream, how the pandemic accelerated changing eating habits, and they look at how consumer demographics are shifting.
Rohini Alam, Global Brand Manager for Plant Based, Nestle Professional SBU
Rohini has many years of experience in the FMCG industry and is transitioning from her current role as Category Manager for Food at Nestle Professional to Global Brand Manager for plant-based brands working across multiple markets.
She successfully launched the company’s plant-based brand in the UK Food Service Industry where the Garden Gourmet brand is going from strength to strength.
Rohini is passionate about innovation and has experience in establishing new categories, developing communication campaigns, and creating and executing long term business and brand strategies that deliver value to the consumers.
Philip Linardos, Co-founder and CEO, ShelfNow
Philip brings his experience in technology to ShelfNow to shape and develop the direction of the business. Previously, he led operations at Bizzby to transform the first on-demand marketplace for home professionals in Europe.
Furthermore, he spearheaded the sales team at DynaRisk, a cybersecurity SaaS company to scale the company within 18 months. He also brings experience in venture capital at CyLon, Europe’s first cybersecurity startup accelerator, to ShelfNow.
At ShelfNow, he heads business operations, market development and the shaping of the company’s vision, aiming to establish ShelfNow as the leading marketplace for small and medium-sized brands and retailers in Europe.
How do we inspire young people to become fascinated by food? It's a question food teachers up and down the country are answering every day - but is their work being valued?
In England, there has been a big decline in children taking a GCSE in food and nutrition, and it is the only national curriculum subject that doesn't have an A-level.
That's despite the crucial role learning about food and nutrition can play in our efforts to tackle the obesity crisis.
In this episode of the Table Talk podcast, Stefan Gates is joined by Louise T Davies, Founder of the Food Teachers Centre.
They discuss the shortage of food teachers in our schools, the importance of giving children hands-on experience in the kitchen, and the disconnect between what is being taught in lessons and what is being served up in the school dinner hall.
Louise also gives some top tips on the best way to get your children fascinated by food.
Louise T Davies, Founder, The Food Teachers Centre
Louise has been in food education for more than 30 years as an experienced teacher and subject leader. She recently worked for the United Nations School Food and Nutrition Education programme and is the OFQUAL subject adviser for exams in Food Preparation and Nutrition and Home Economics. She was adviser to Department for Education for the new 2016 Food Preparation and Nutrition GCSE.
After senior positions at Qualifications and Curriculum Authority (QCA) and as Deputy Chief Executive at the D&T Association (creating Food in Schools, Licence to Cook, Active Kids Get Cooking and the School Food Champions), she founded the Food Teachers Centre.
She is recognised for leading one of 131 most impactful on-line communities in the world through the Facebook Community Accelerator Award. The Food Teachers Centre offers national innovation in curriculum and professional development to over 12,000 members, with over 500 training events and 16 unique on-line learning platforms, as well as delivering Kitchen Angels, Fish Hero, Schools Game Changer, Chefs Back to School and Teach Food programmes.
As work placements go, it's fair to say Laura Bradshaw wasn't too impressed when she was sent to a chicken producer in her third year of university.
"All my peers were going off to well-known brands like Cadbury's, Nestle and M&S," she tells Elisa Roche in this episode of Career Conversations, "and I was going off to a chicken factory."
But, Laura now says it was a pivotal moment in her career: "It was the best grounding I could have hoped for."
She describes how she got to work on product trials in France: "I was totally thrown in at the deep end. I had a great experience."
Fast-forward to today, and Laura is a New Product Developer (NPD) at Pilgrim's, the UK's biggest pig producer and manufacturer.
Her job is to develop new food products, which means spotting the very latest trends, and developing meals and snacks around that theme to appear on supermarket shelves.
She says it's a mixture of glamour - eating in fancy restaurants to see what's titillating the trendiest tastebuds - and very hard work - sometimes she finds herself on the factory line at 2am.
But all-in-all, Laura says it's a job she really enjoys: "I live for the euphoric moments when you get a product over the line."
Find out what a typical day is like for a New Product Developer, how she manages to keep up with the very latest food trends, and we tackle some of the acronyms new starters might be coming across for the first time.
Laura Bradshaw, Innovation and NPD Controller, Pilgrim's
A food product development professional with over 15 years’ experience within the chilled and ambient food sectors.
Working with all of the top retailers within the UK to develop great tasting, commercially viable products.
Passionate about product innovation, food trends and creating great relationships.
A parent outside of work with a young family, quickly learning how to juggle the career and home life.
Enjoys cooking, visiting new restaurants, travelling, reading (mostly recipe books!) and walks with the family.
What role can probiotics play in helping all of us, whether we're casual runners or elite athletes, achieve our fitness goals?
The link between diet and sports performance is a fascinating area.
At its heart is the gut microbiome - that colony of microbes that digests our food and regulates our metabolism - it can also affect our behaviour, our emotions, and our overall health.
In this episode of the Table Talk podcast, in partnership with Lonza, Stefan Gates asks: What is the relationship between the gut microbiome and sports performance?
And what role can probiotics play in that relationship?
Shane Durkee, VP platform Innovation, Capsules and Health ingredients, Lonza
Shane Durkee is the vice president of platform innovation, ingredients, and dosage form solutions at Lonza.
An internationally trained R&D executive with more than 25 years of experience in the consumer healthcare industry, Shane has a background of developing new and innovative products, platform capabilities and technologies.
Shane leads the Global Platform Innovation Team responsible for all R&D activity on the ingredients and dosage form solutions businesses.
He is passionate about improving people’s lives through the latest in technology, nutrition and clinical research.
Lindsey Toth, Director, Global Product Management for Nutrition Products and Services
At Lonza, Lindsey is responsible for overseeing global product management for the nutrition portfolio, including value messaging, go-to-market strategies, and product innovation and life-cycle management.
It's well known that insects are a good, and abundant, source of protein.
But just because we can eat them, should we be considering whether we should? And if we should eat them, do we need to start thinking seriously about how we farm them?
In this episode of the Table Talk podcast, Stefan Gates is joined by Adam Hart, Professor of Science Communication at the University of Gloucestershire.
They discuss some of the ethical issues around using insects as a source of protein.
Professor Hart explain what an insect is (clue: it's about more than just having six legs), and tells us how scientists try to go about measuring what an insect is feeling.
And he tries to answer the biggest question: Is it morally better to feed many people with one large cow, or kill thousands of worms to feed the same number of people?
Adam Hart, Professor of Science Communication at the University of Gloucestershire, Fellow of the Royal Entomological Society
A biologist, broadcaster and author, Adam works on a range of topics including African ecology and conservation, insects and citizen science.
He has made more than 30 documentaries for BBC Radio and World Service, most recently the series Tooth and Claw, eight programmes examining our complex relationships with predators.
His last book, Unfit for Purpose, discussed how our evolution has made us a bad fit for the modern world we've made.
Coming out in 2022, his new book Eaten explores our difficult interactions with the world's greatest predators, and how we can balance conservation with development to create a world where predators and people can thrive.
It's not every day you get a phone call that changes the course of your life, for Ellie Webb it left her "half over the moon, half terrified".
Sainsbury's were calling to say they wanted to stock her new non-alcoholic drink, Caleño.
At this point, Ellie was working alone, making the drink in her kitchen - Sainsbury's wanted to stock it in each of their 500 stores.
"I thought to myself, I either go for this or I don't," Ellie tells Eliśa Roche in this episode of Career Conversations.
She did go for it and it worked out really rather well.
Caleño is now a huge success, stocked in Sainsbury's, Waitrose and M&S.
It all came about when Ellie had a brainwave on a night out. She wasn't drinking alcohol, but she didn't see why that meant she had to drink sugary drinks all night.
Find out how she turned her dream of creating an adult-tasting, sophisticated, non-alcoholic drink into a reality.
Ellie reveals what she thinks makes the differences between dreamers and doers, how she overcame a certain amount of boardroom sexism to get to where she is today, and how she once ended up with 1,000 ruined bottle labels.
Ellie Webb, Founder, Caleño
Before starting Caleño, Ellie gained experience working in the drinks industry, which she came to love, and soon she became keen to find her own place within it.
The lightbulb moment came when Ellie was doing Dry January and out dancing with friends. She was disappointed by the lack of choice on offer when it came to grown-up non-alcoholic drinks and realised there wasn’t anything accessible, that suited her lifestyle or reflected her sense of adventure when it came to drinks.
Born in Kent to a Colombian mother, Ellie has always had an entrepreneurial streak, and even when she was young she would make ‘jugos’, Colombian fruit juices, and sell them to her family.
So it felt natural for Ellie to take matters into her own hands and create something that she wanted to see on the shop shelves.
Ellie worked on her idea for a new non-alcoholic spirit for two years before quitting her day job, during which time she explored and experimented with different botanicals in her kitchen and took a trip back to Colombia for more inspiration and research.
Is the amount of information on food labels helping or hindering us when it comes to making choices about what we purchase?
Consumers are said to be demanding transparency regarding the foods they eat – from animal welfare to sustainability and health and nutrition information, they want to know it all.
Surely a better-informed consumer can make better choices for their health, right?
This may not be the case with some research suggesting labelling could even be contributing to the obesity crisis.
So, are the regulations surrounding food labelling a failure? Or are consumers simply ignoring the signs?
A product might boast that it is low in fat, but are shoppers interested enough to read beyond the headline and find out that it is high in sugar?
In this episode of the Table Talk podcast, in partnership with Ashbury – The Product Information People, Stefan Gates delves into the fascinating world of food labelling.
He is joined by Ashbury's Regulatory Affairs Director, Pete Martin, as they look at the psychology, regulations and language that is at play as businesses try to make a profit while following the law and protecting the health of consumers.
They investigate labelling’s worst offenders that appear to lead to some consumer confusion and discuss how best to get the most useful information in front of consumers' eyes. We also learn how companies like Ashbury work with brands to ensure they get the most from their labelling and delve into the possible impact Brexit will have on food labels.
Pete Martin, Regulatory Affairs Director, Ashbury
With a 30-year career working in technical law for grocery and retail providers, Pete Martin brings a wealth of industry knowledge and expertise to his role as Regulatory Director at product information specialist, Ashbury.
From providing practical support and advice to clients, through to carrying out in-depth audits, delivering compliance information, and ensuring complete due diligence, Pete is not only hugely experienced in working with both food and non-food products, but is passionate about protecting brands and end consumers.
At Ashbury, Pete specialises in helping clients innovate within the lines of the food regulation law - ultimately helping them to grow their brand, maximise existing markets, and develop best practice labelling compliance management.
What do you do about food security if your country is mostly surrounded by desert?
It's a growing problem, particularly for the United Arab Emirates.
It's estimated that around 120,000 square kilometres of land is lost to the desert each year.
Countries like the UAE rely heavily on imported food, but efforts are being made to turn desert land, into fertile land.
In fact, it's already happening - there are melons being grown in the desert around Dubai right now.
But the challenge is to increase the diversity of crops being grown, as well as the size of the crops themselves.
Two companies, recognised as one of the food related Expo Live global innovators at Expo 2020 hosted in Dubai, are working on some solutions.
In this episode of the Table Talk podcast we find out how they are going about making the desert fertile and the cost of failing to act.
Dr Dionysia Angeliki Lyra, Halophyte Agronomist, International Center for Biosaline Agriculture
Dr Dionysia Angeliki Lyra has been working as a Halophyte Agronomist at the International Center for Biosaline Agriculture (ICBA) in Dubai United Arab Emirates since 2013.
She has been evaluating halophytic germplasm like Salicornia in inland and coastal desert areas exploring multiple uses (food, feed, biofuel production, etc.).
After running a successful project funded by USAID in 2016, Dr. Lyra was announced as one of the 29 global innovators for EXPO2020 of the 1st phase of the EXPO Live program in 2017 and received a grant for the project “Inland and coastal modular farms for climate change adaptation in desert environments”.
The successful implementation of the project led to a 2nd granting phase from EXPO LIVE program focusing on the value chain development for innovative halophyte-based food products in collaboration with UAE and international partners.
Atle Idland, Co-founder, GM and Managing Director, Desert Control
Atle is the Co-founder, GM and Managing Director at Desert Control ME LLC, co-leading the company’s Climate Smart Agri-technology – first of its kind - Liquid Natural Clay (LNC) growth and advancement here in UAE and MENA region.
Desert Control's Liquid Natural Clay (LNC) restores and protects soil, reducing water usage for agriculture, forests, and green landscapes. LNC enables sand and degraded soil to keep water and nutrients.
Atle has in the past, been part of the Oil & Offshore Industry in Norway, where he was pivotal in leading and driving accelerated business growth internationally and globally in ABB Oil & Gas and was awarded Innovator of “Joint Value Creation “business tactic instrument for his partner collaboration and motivation.
Atle is also a Blue Ocean Strategy practitioner.
"I used to struggle at university," Dr James Morehen says. "I really had to put the effort in if I wanted to get a good grade."
James says that struggle remained part of his studies through his undergraduate degree, his Masters and his PhD.
"I had to re-sit a module during my Masters," he tells Elisa Roche in the latest in our Career Conversations series. But he says that was when he knew he had to show some resilience and prove himself.
He certainly has done that.
As well as completing his PhD, James has worked with some of the world's top athletes, including the England Women's football team and West Ham United.
He is currently working as the Performance Nutritionist at the rugby union side, the Bristol Bears.
And those early struggles during his studies must seem like a distant memory now, as he has recently released a book "The Performance Nutritionist".
In this episode, James sets out the main differences between what he does for a living and what other nutritionists do, as well as giving advice on the best way to follow his career path.
Listen on to find out how James set about embarking on his incredible career, the importance he places on a "no d*ckhead" policy, and how something called the Dunning-Kruger effect left him standing in an empty room instead of a sold-out seminar.
Dr James Morehen, Performance Nutritionist
James currently works with professional, elite-level athletes and global organisations.
Alongside this, he is passionate about supporting individual athletes and clients with their own nutrition, exercise and performance goals.
James has spent 9 years in higher education obtaining a BSc in Sport Science, MSc in Sports Physiology and PhD in Sports Nutrition all from the very well-respected Research Institute of Sport and Exercise Sciences from Liverpool John Moores University.
An innovative company in Malaysia is aiming to transform the lives of refugees in the country, through food delivery.
PichaEats, based in Kuala Lumpur, helps refugees who can cook to sell their food and make an income.
Suzanne Ling is the company's co-founder and she puts it simply: "They can cook but don't have access to the market. We have access to the market, but we can't cook."
And she is clear that this isn't charity work. The chefs are paid more than they spend on ingredients, and PichaEats makes a profit too - after paying marketing and distribution costs - by charging customers even more.
"The chefs are partners," says Suzanne. "They're not employed by us."
PichaEats is one of the food related Expo Live global innovators at Expo 2020 hosted in Dubai.
In this episode of the Table Talk podcast, Suzanne tells Stefan Gates about how she came up with the idea for the business whilst still a student, why making a profit is seen as an important driver for what they're trying to achieve, and how the pandemic almost completely destroyed the business model.
Suzanne Ling, Co-Founder, PichaEats
Suzanne is the co-founder for PichaEats, an impact-driven business that aims to serve delicious meals and enable change among communities through food.
Founded in 2016, PichaEats partners with chefs from displaced communities, sharing their delicious cuisines from their home countries, including Palestine, Syria, Pakistan and Afghanistan to conferences, events, homes and more.
There is an organisation in Japan which is taking a different approach to helping people living in food poverty.
Second Harvest's Marugohan initiative doesn't simply deal in handouts, it asks for something back in return.
That could be a good deed, or even, paradoxically, a small donation of food.
The idea is to give people in need, some agency, a sense that they are not merely the receivers of help, but also the givers.
It was started by Charles McJilton, who says he doesn't define what Second Harvest does as "helping" but more like providing a service. He compares it to a public library or hospital.
In this edition of the Table Talk podcast, we focus on one of the food related Expo Live global innovators at Expo 2020 hosted in Dubai.
Stefan Gates talks to Charles about how cultural factors often prevent people seeking help with food poverty in Japan, how trust of charities is low, and how Covid has affected Second Harvest's work.
And they try to answer the question: 'Could this model be copied around the world?'
Charles E. McJilton, Founder, Second Harvest Japan
Charles first went to Asia in 1984 with the US military, and returned to Japan in 1991 to conduct research at Sophia University.
At that time he lived in a religious community in one of the poorest sections of Tokyo (Sanya) where day-laborers and homeless lived. It was this experience that set him on his current trajectory.
In 1995 he founded “Let’s Build,” a self-help centre dedicated to providing tools for those living on the streets to either help themselves or die with dignity. While he felt he understood many of the issues of those in his community, he felt something lacking. So from January 1997 to April 1998 he lived in a cardboard house among the homeless along the Sumida River in Tokyo. This experience radically changed his worldview and deeply influences his approach to providing aid and developing organisations.
He has founded four organisations in Asia that deal with food security. In 2002 he incorporated the first food bank in Japan (Second Harvest Japan).
In 2010 he created a 501(c)3, Second Harvest Asia, to promote food banking in Asia. In 2012 he incorporated the first food bank in the Philippines (Salu-Salo: Food Bank Philippines). And in 2013 he established a public-interest foundation, registered at the Japanese Cabinet Office, Alliance of Japan Foodbanks (formerly Second Harvest Japan Alliance) to develop a national network of food banks in Japan.
He has taught NGO Management at Sophia University since 2009. He is married with four children.
Millions of people will be giving and receiving chocolate on Valentine's Day, and even more will be doing so around Easter. But do we really understand the true history of it?
In this episode of the Table Talk podcast, Stefan Gates is joined by food historian, Emma Kay, to reveal the often very dark history of chocolate.
The slave trade was used to exploit millions of people, who were forced to work on plantations.
It may sound like something that could never happen today, but accusations of slavery in the cocoa industry persist in parts of Africa.
Not only that, but land is often destroyed as part of the farming process, and that can lead to the deaths of many.
So how did it come to be that such value was put on chocolate?
In this episode we venture back more than 4,000 years to the very first communities known to have experimented with cocoa beans.
How the Mayans saw it as a powerful aphrodisiac, how it ended up in Europe, and the changes that led to the type of chocolate we eat today - very different from what was being consumed in 2,000 BC.
Emma Kay, Food Historian
Emma is a food historian, author, and prolific collector of Kitchenalia. She lives in the Cotswolds with her husband and young son.
Her articles have appeared in publications including BBC History Magazine, The Daily Express, Daily Mail, Times Literary Supplement, and the Victorian Review (Johns Hopkins University) .
She has contributed historic food research for a number of television production companies and featured several times on Talk Radio Europe, and multiple BBC radio stations.
"I was worried at the time. I didn't know what I wanted to do."
Kate Halliwell was in her twenties and, despite studying biochemistry at Oxford, she wasn't sure which career path to follow.
So she upped sticks and went travelling for two years. "I refer to it as my quarter-life crisis," she tells Elisa Roche in this episode of the Career Conversations series.
It wasn't long before Kate was back in academia, gaining a Masters in nutrition, which led to civil servant roles and eventually, to joining the Food and Drink Federation (FDF).
In this episode, Kate talks about National Apprenticeship Week, something the FDF is keenly involved in.
"The food sector as a whole needs new people to join," Kate says, adding that there's work to be done to educate people about the diversity of roles on offer.
She also points out that many of the jobs that exist are high-skilled as food manufacturing is "becoming effectively high technology".
Listen on to find out all about what the FDF does, learn more about Kate's role, and be inspired to keep plugging away until you find the career that's right for you.
Kate Halliwell, Chief Scientific Officer, Food and Drink Federation
Kate is accountable for the FDF’s food safety, food law and labelling, and diet and health policy briefs.
The role involves extensive liaison with food and drink manufacturing companies to develop cross-industry policy positions and responding to scientific consultations.
Previously Kate led the FDF’s diet and health policy work, and before that worked for the Department of Health and the Food Standards Agency on a range of nutrition and legislation policies.
Kate is a member of the Institute of Food Science and Technology and is a registered nutritionist.
It's clear that the use of CBD in food and drink products in the UK is rising rapidly, but just how big can the market become?
In this second Table Talk episode focussing on CBD, Stefan Gates is joined by two experts on how the supplement can be put to use.
Lauren Lovatt is Founder of Plant Academy, and Dave Gibson is Founder of Gibsons Goodology.
Both have extensive experience in the opportunities and challenges of producing CBD products in western markets.
In this episode, they discuss why the UK has become such a big market for CBD products already, why there's still some uncertainty among consumers about how to use the supplement, and how regulation and limits on online advertising are affecting sales.
Listen to our previous episode, where we looked in more detail at the facts around the CBD, and asked the question: Is the regulatory system working?
Lauren Lovatt, Founder of Plant Academy
Lauren is a plant-based chef and entrepreneur. She is the founder of the Plant Academy in London and the woman behind MIND FOOD, a project dedicated to delicious food specifically designed to feed your mind.
Lauren has openly shared her journey with mental health over the years, which led her to discover a burning passion to inspire others through food.
Early on in her career, Lauren set up an aspirational vegan restaurant – Asparagasm – which led her to host her own plant-based pop-up nights for some years; from these experiences, she has a wealth of experience developing recipes, writing menus and creating events.
Dave Gibson, Founder of Gibsons Goodology
Dave says he's been on his CBD journey for the last 7 years, having invested in a THC dispensary in Canada years ago, it growing to 28 stores, then setting up another cannabis company in London, before starting up Gibson's Goodology, with the likes of Blair, one of the leads for Start Ups at Google HQ, marketers from the Pharma space, engineers and lawyers who specialise in cannabis.
The use of cannabidiol, or CBD, in food and drink is booming in the UK.
CBD-infused drinks, ice cream, functional snack bars - you name it - have helped the sector to astronomical growth in recent years.
In 2021, the sector saw sales worth £690m. But with that growth have come some questions.
In this episode of the Table Talk podcast, Stefan Gates is joined by two experts who can tackle some of the most pressing issues around CBD.
Clinical lecturer, Dr Mikael Sodergren, explains how the supplement works, and addresses some of the "mystique" and "anecdotal claims" that surround it.
Lawyer, Sarah Ellson, sets out the dos and don'ts when making claims about products containing CBD, and addresses the surprisingly complicated question of whether or not it's legal to produce it in the UK.
Sarah also raises significant questions about whether the regulatory system is working.
Dr Mikael Sodergren, Imperial College, London
Mikael Sodergren MBChB, DIC, PhD, FRCS is a Senior Clinical Lecturer at Imperial College London and Consultant Hepatobiliary & Pancreatic Surgeon at Imperial College Healthcare NHS Trust.
He leads the Medical Cannabis Research Group - a research programme which evaluates and develops novel therapies targeting the endocannabinoid system through a framework of in vitro, in vivo and clinical translational activities.
Sarah Ellson, Partner, Field Fisher
Sarah is a partner at law firm Fieldfisher where she co-leads the firm’s regulatory group and specialises in healthcare and life sciences regulation.
She acts for numerous regulators but also for a diverse range of private providers in the cannabis, pharmaceutical, optical, pharmacy and wider healthcare sectors and particularly supports new clients looking to enter or expand in the English/UK market.
She has worked with many businesses involved with cannabis products, on supply chain and transactional due diligence as well as licensing and compliance.
Sometimes in life, you just know you need to make a change. For Lauren Mote, that realisation came as she approached the end of her international politics degree.
"I was opening my Russian politics book and thinking 'I'm not interested in this," she tells Elisa Roche.
"And then (I was) picking up Harold McGee's 'On Food and Cooking: The Science and Lore of the Kitchen'."
Lauren says it wasn't that she'd lost interest in academia, just that the subject matter had changed.
Fast forward 24 years and she's been named one of the best bartenders in the world, became Diageo's first ever Reserve Global Cocktailian, and has launched a number of successful businesses.
Her career in hospitality didn't start with quite so much glamour, although she does say she got "gratification" from her job as a singing hamburger dresser when she was 16.
Listen on to hear about the strong female figures who inspired Lauren to succeed, how she sees herself as still very much on a career journey, and get her top tip for avoiding a hangover.
Lauren Mote, Drink Consultant and Entrepreneur
Lauren Mote is a sought-after consultant and expert in the global spirits industry.
Lauren is a Founding Partner of Bittered Sling Bitters, Chard & Laver Agency, Nightcap Media and Kale & Nori Culinary Arts.
She's also the co-founder of Women Celebrate, a social media initiative to highlight women and fem folx in the drink industry and their achievements.
An active member and educator within the global spirits industry, Lauren has led seminars at Bar Convent Berlin and Sao Paulo, TED, Vancouver, Barometer and presented at World's 50 Best Bars Awards.
Lauren is a part of the Tales of the Cocktail’s Culture, Education and Spirited Award committees.
She was recognised by her industry peers as one of the top 4 "International Brand Ambassadors of the Year 2019", top 4 "Best Bar Mentor 2020" at the annual Spirited Awards and the first Canadian woman inducted into the “Dame Hall of Fame” by Tales of the Cocktail.
Lauren is often included in the industry's best lists, including the Bar World 100 by Drinks International, celebrating the very best of the global drinks industry.
Where is the plant-based food sector heading?
It's a simple question that formed the basis of a Food Matters Live event held in 2021.
Hosted by Mandy Saven from Stylus Media Group, our panel of experts gave their views on what plant-based diets might look like in future.
They tackle issues like how to make plant-based meat alternatives an attractive colour, how farmers are being persuaded to move from growing crops for feed to growing crops for food, and the increasing importance of clean labels.
And some new questions were raised too…
Is mimicking meat the right approach for younger generations? How healthy are some of the plant-based products we see on our shelves? And - is fish the new frontier in plant-based innovation?
Mandy Saven, Director of Consumer Lifestyle, Stylus Media Group
With over 15 years’ experience in trends, consulting and journalism, Mandy is an expert at distilling food culture and consumption, flavour and ingredient innovation, and the future of food.
She also holds a strong commercial understanding of the travel and hospitality spaces, as well as the drivers propelling them forward.
Prior to joining Stylus, experts in trends intelligence, Mandy was executive editor at GDR Creative Intelligence, where she worked with clients such as Marks & Spencer, Coca-Cola, LVMH and Starwood Hotels.
Mark Driscoll, Founder and Director, Tasting the Future
Mark is Founder and Director of Tasting the Future, a purpose and values driven sustainable food systems consultancy.
He is a global expert in and a passionate advocate for the need for food systems change. He has over years 30 experience of working with businesses, governments and civil society organisations on solutions that address some of the key social and environmental challenges confronting our global food system.
He has developed and led large sustainable food programmes with organisations including WWF and Forum for the Future, focussing on policy and practice which supports sustainable nutrition – the intersection of health, nutrition and sustainability.
Carole Bingley, Sr. Associate Principal Scientist Product and Ingredient Innovation, RSSL
Carole is a Technical Specialist working in RSSL’s Product and Ingredient Innovation Team.
During her time with RSSL, Carole has undertaken ingredient evaluation and product development projects on a contract basis for clients in different food industry sectors.
A Food Science graduate from Reading University, with a Master’s degree in Nutritional Medicine from Surrey University, Carole has over 25 years’ experience in the food industry.
Maija Itkonen, Co-Founder and Chief Innovation Officer, Gold & Green Foods
Maija is an industrial designer, brand builder, tech lover, and entrepreneur. She is Co-founder and Chief Innovation Officer at Gold & Green Foods, a food tech start-up born out of Helsinki that develops plant protein products using Nordic oats and legumes.
Henrik Lund, CEO, Naturli Foods
Henrik has a long career working as Sales Manager for companies like Beavais, Danæg, Royal Greenland and Dragsbæk before starting Naturli’ Foods in 2016.
“At Naturli’ Foods, we are known as first movers within plant-based foods for consumers, offering a cross category assortment from dairy to meat, targeting mainstream consumers – Naturli’ is present in 19 markets around the World."
Naturli’ says it challenges conventional thinking to stop climate change through what we eat and drink….without sacrificing anything.
How do you persuade people to move to a more sustainable diet? And how do we ensure that we're making choices that are good for our health as well as the planet?
In this episode of the Table Talk podcast, brought to you in partnership with Kellogg's Europe Wellbeing Team, we delve into the world of sustainable diets, and look at the role plant-based foods have to play.
Stefan Gates is joined by two world-leading voices on the topic. Dr Giles Yeo, programme leader at the MRC Metabolic Diseases Unit at the University of Cambridge, and Dr Hazel Wallace, Doctor and Founder of The Food Medic.
They look at some of the psychology behind the food choices we make, and why changing people's diets is often more about persuading than dictating.
They discuss how cereals are often under appreciated for the role they can play in a healthy plant-based diet.
And they highlight three factors; price, time and knowledge, which they say affect the food choices many of us make.
Dr Giles Yeo, programme leader at the MRC Metabolic Diseases Unit at the University of Cambridge, and Honorary President of the British Dietetic Association
Giles Yeo got his PhD from the University of Cambridge in 1998, after which he joined the lab of Prof Sir Stephen O’Rahilly, working on the genetics of severe human obesity.
Giles Yeo is now a programme leader at the MRC Metabolic Diseases Unit in Cambridge and his research currently focuses on the influence of genes on feeding behaviour & body-weight.
In addition, he is a graduate tutor and fellow of Wolfson College, and Honorary President of the British Dietetic Association.
Giles was appointed an MBE in the Queen’s 2020 birthday honours for services to ‘Research, Communication and Engagement’.
Dr Hazel Wallace, Doctor and Registered Associate Nutritionist, and Founder of The Food Medic
Dr Hazel Wallace, founder of The Food Medic, is an NHS medical doctor, registered nutritionist (ANutR), and best-selling author.
She started ‘the food medic’ blog in 2012, as a medical student, in a bid to bridge the gap between conventional medical advice and the latest thoughts and developments in nutrition and other areas of lifestyle.
She is currently working as a COVID doctor during this pandemic.
Dr Wallace hosts her own podcast “ The Food Medic” interviewing leading experts in their field and sharing actionable advice on how we can live healthier lives and features on James Martin Saturday Morning Kitchen as their resident doctor.
When Graeme Tomlinson started posting graphics on Instagram, it was just a side-hustle.
"I was a personal trainer who was doing this in their spare time," he tells Elisa Roche in the second episode of the Career Conversations podcast series.
Over the course of a few years, he'd built his Instagram following to around 30,000, then all of a sudden, things took off.
"I think I'd done about 2,000 posts at that point," he says. Today he's only done about 800 more but he has over one million followers.
Graeme's posts, under the name The Fitness Chef, are quite simple at first glance, but they are extremely effective.
Often he posts photos of two bits of food, maybe toast with avocado next to toast with chocolate spread, and highlights the surprising difference in calories.
So how did he become a social media superstar? How does he cope with being bombarded with requests for advice online? And why did he once lose his rag in a health food store?
Listen now to find out all of that, as well as Graeme's top tip for building your personal brand online; be consistent about your identity and what it is you're offering people.
Graeme Tomlinson - Nutrition Coach
Graemeis a Scottish nutrition coach and personal trainer. In March 2018, Graeme began posting on Instagram about the ironies, myths and pitfalls of diet plans.
With his trademark graphics and microblogs, he brought food facts to life, amassing hundreds of thousands of followers around the globe.
With their support, he continues his mission to show that quick-fix diet plans and food guilt are neither necessary nor effective, and a calorie deficit through adjustments to your existing diet is the only sustainable way to lose weight.
Graeme has released a new book in 2022 called Lose Weight Without Losing Your Mind.
There's no doubt about it, flavour is a key factor in the success of any alcohol-free drink, but it's also one of the most difficult areas to master.
How do you match the flavour of a single malt whisky, the taste of a session IPA, or the burn of a shot of tequila?
Is it even about trying to replicate the taste of alcohol or should efforts be focused on different aspects?
In this episode of Table Talk, brought to you in partnership with Kerry, we delve into these questions, as well as the science and the art of flavouring low and no alcohol drinks.
We find out just how much work goes into getting the right flavour, including the sniff, taste and session tests.
It's no surprise that good quality ingredients are seen as a major factor, but our experts say provenance is becoming increasingly important too, as is sustainability.
And find out the one alcoholic drink each of our panel would really love to replicate but without the booze.
Michel Aubanel, Flavour Ingredients Global Development Director, Kerry
Michel Aubanel, MSc is the Global Flavour Ingredients Director linking teams in various regions, including China, North America, Brazil, and Europe.
Michel’s job is to explore new raw materials all over the world and find ways to improve not just the health of people, but also the planet. Michel holds a PhD in Chemical Engineering and Organic Chemistry from University Marseille in France.
He has 35+ years’ experience in the flavour industry, has worked with companies like Mane, Sanofi/Degussa, Cargill and Kerry Taste & Nutrition. This year he celebrates 10 years with Kerry.
His knowledge and expertise have been captured on 8 scientific publications. He also holds 3 patents and a great number of scientific publications. He specialises on Natural Extracts, Chemistry, biochemistry, liquid flavours and powder flavours.
John Kelly, Senior Strategic Marketing Manager – Beverages, Kerry
Working in Kerry Taste & Nutrition as the Senior Strategic Marketing Manager for the beverage category, leading the beverages marketing strategies across Europe & Russia.
Over 20 years’ experience in the global beverages industry working across all sectors of the industry, driving brand and business growth.
Extensive consumer FMCG and B2B marketing expertise and wider business leadership gained through working in a broad portfolio of leading beverages companies including Diageo, Molson Coors, Glanbia Consumer Foods, and Almarai across the Middle East and currently Kerry Taste & Nutrition.
Danielle Bekker, Co-Founder, Good Living Brew
Danielle Bekker, founder of Good Living Brewing Co, is a supply chain professional with over 20 years’ experience in the brewing industry including Global Brewing Innovation Director for SABMiller.
A qualified chemical engineer with an MBA and an MSc in Malting & Brewing she loves beer, innovation and food – all of which Binary encompasses.
Craig Hutchinson, Founder of a portfolio of no-alcoholic spirits
Craig is the founder and former CEO of CEDER’S which he developed and grew to be sold in over 20 countries before the successful sale to Pernod Ricard in 2020.
He has since launched CELTIC SOUL Non-Alcoholic Dark Spirit and M&C’s CBD Botanical Spirit.
How can you build a brand when you can't advertise or launch promotions, and there are restrictions on where you can position your products in shops?
It's a dilemma many food companies are facing ahead of new legislation due to be enforced in England from October 2022.
It means there will be restrictions on how foods that are high in fat, salt and sugar - collectively known as HFSS - can be promoted.
The new rules will see the end of deals like buy-one-get-one-free, a ban on free soft drink refills, and restrictions on where HFSS products can be placed in a store – think sweets at the till.
So what can affected brands do to make sure consumers are still aware of their products?
In this episode of Table Talk, Stefan Gates is joined by three experts in this field who discuss the challenges and opportunities on the horizon.
They discuss how marketing teams are going to be forced to think more creatively, why 2022 is going to be key for building up a customer database, and why premium HFSS brands are hoping to actually see an increase in sales.
Rob White, Co-Founder at ZEAL Creative
After 18 years in advertising, Rob set up ZEAL Creative with his partner Stewart Hilton.
Together they have built a multi-award winning marketing agency which is currently the most effective brand activation agency in the UK and their team are The Drum’s most recommended for client service.
As an expert in marketing, Rob plays a key role in advising multi-national brands such as Kellogg’s & Nestlé on brand strategy, understanding shopper behaviour and winning with retailers.
As well as being a director for the for the Institute of Promotional Marketing, Rob also acts as a mentor with new business start-ups for Tech Manchester.
Jeremy Stern, CEO of PromoVeritas
Jeremy founded PromoVeritas after a successful career as a senior marketer with Kraft, BT and Tesco.
It was when he was the European Promotions Director at Coca-Cola that he identified the need for a service that provided independent promotional compliance advice. Someone to bridge the gap between agencies with amazing ideas and lawyers with a preference for caution.
PromoVeritas is now a team of 40+, with its own legal team, hundreds of clients and they ‘run it right’ for thousands of promotions every year in the UK, Europe & globally – writing terms, picking winners of draws, judging competitions and hiding those instant win golden tickets.
Ben Greensmith, Lord Chocolonely iii, aka Country Manager at Tony’s Chocolonely
Tony’s Chocolonely has a mission is to make chocolate free of child-labour and slavery; not just its chocolate but all chocolate worldwide.
Ben has been working for Tony’s since September 2018 as employee number 1 setting up the UK operation. Prior to this, he spent 3.5 years at Propercorn, most recently as Chief Operating Officer taking the business from a start-up to an SME and into national distribution.
Before joining Propercorn Ben was UK Commercial Director at innocent drinks having joined in 2007. He joined innocent after 5 years at Unilever in a mix of sales and category roles.
Rhiannon Lambert's path to becoming one of the UK's leading nutritionists hasn't always been a straight forward one.
Years before she opened her own clinic on Harley Street, she was a successful singer, jetting off to perform around the world.
But it was what she saw whilst singing at some of the world's biggest fashion shows, that encouraged her to pursue the career she has.
Some of the models were swallowing cotton wool to feel full, without putting on weight.
"It repulsed me," Rhiannon tells Elisa Roche in this first episode of the Career Conversations series. "I didn't feel comfortable there."
Rhiannon says later, her own unhealthy relationship with eating pushed her to "learn more about food" and go to university.
Fast-forward a few years and she finds herself in another uncomfortable situation, this time after she was mis-quoted in some national newspapers.
She describes it as a "really tough period" in her life, and says it made her realise the value in having a mentor.
Rhiannon Lambert is the opitome of hard work; as well as running a hugely successful clinic, she is a best-selling author (her third book, The Science of Nutrition, was published in 2021), a chart-topping podcast host, and a new mother.
And it's clear from her conversation with Elisa that success has not come overnight.
Listen as Rhiannon busts the myth that being a social media star is "easy work", find out what she studied to reach the top, and get her top tips for starting out in the world of nutrition.
Rhiannon Lambert, Registered Nutritionist
Rhiannon founded Rhitrition, a renowned Harley Street clinic, which specialises in weight management, sports nutrition, eating disorders, and pre- and post-natal nutrition in 2016.
As an evidence-based practitioner, Rhiannon is committed to the benefits of a scientific approach to nutrition.
In 2017, she published her first book, the best-selling Re-Nourish: A Simple Way To Eat Well.
Rhiannon hosts the top-rated ‘Food for Thought' podcast, which gives listeners practical, evidence- based advice on how to achieve a healthier lifestyle.
Follow Rhiannon on Instagram, Twitter, Facebook, and YouTube.
The history of tea is as interesting and varied as the drink itself.
In this episode we delve into that history to see what the past can offer present day tea makers.
Stefan Gates is joined by Will Battle, Managing Director at Fine Tea Merchants, and author of the World Tea Encyclopaedia.
They look back at the role tea has played in the economy of the world, in the past and today.
The history of tea includes its use as a currency and how smuggling brought it to the masses in the UK.
We also learn why one tiny parcel of tea was once worth more than a limousine.
Will Battle, Managing Director, Fine Tea Merchants
Will Battle is Managing Director of Fine Tea Merchants Ltd, a business-to-business tea importing, trading and wholesale company.
Will’s critically-acclaimed book The World Tea Encyclopaedia is in its second edition and won a ‘Best in the World’ award at The Gourmand World Cookbook awards.
Food brands need to work out what consumers will be eating in future, but how do they go about it, and what happens if they get it wrong?
In this edition of the Table Talk podcast, we look at the business of predicting people's eating habits.
How do companies work out what we'll all be reaching for in the supermarket in five years' time? What is the cost to them if they get it wrong? And how often do they get it right?
Stefan Gates is joined by Sophie Davies, Senior Buyer at Planet Organic, and Mike Hughes, Head of Insight and Research at FMCG Gurus to try to answer those questions.
They offer their insights into how the industry works, as well as setting out their predictions for 2022.
Sophie Davies, Senior Buyer, Planet Organic
Sophie has been at Planet Organic since March 2015 and is the Senior Buyer for the Fresh Food & Drink department, spanning across Grab&Go, Fresh Groceries including Fruit&Veg, Bakery and Chilled take home. Planet Organic has 14 stores in Central London and an online store, which distributes fresh products nationwide.
Planet Organic prides itself on being at the forefront of innovation and leading on product trends within natural food and wellness. Sophie and her team are always on the hunt for exciting, innovative and delicious products to revolutionise the food and wellness scene.
Mike Hughes, Head of Insight and Research, FMCG Gurus
Mike Hughes has more than 13 years’ experience analysing consumer trends, attitudes and behaviours, and currently heads up the research and insight division at FMCG Gurus.
Mike has a particular interest in highlighting how consumer attitudes and behaviours can often differ and what the true meaning of trends are for the industry.
In this edition of the Table Talk podcast, we're looking at the role of functional ingredients in low and no alcohol drinks.
Stefan Gates is joined by Dash Lilley, co-founder of Three Spirits, and David Begg, co-founder of Real Kombucha.
They discuss ingredients which lift the mood, as well as providing health benefits on the side.
Functional ingredients have been one of the stories of the last few years, but the question is – can they also provide the beguiling and beautiful tastes to match the best in the sector?
In this episode, Stefan, Dash and David explain what we mean by functional ingredients, debate what needs to happen to move the sector forward, and answer the question: Does the lo and no alcohol sector still have an innovative, entrepreneurial feel - or is it just big business now?
From October 2022, new rules are set to be enforced around the sale of foods that are high in fat, salt and sugar (HFSS).
The HFSS promotion ban has been controversial since it was first devised and now retailers are calling for a further delay to its enforcement.
The new rules will see the end of deals like buy-one-get-one-free, a ban on free soft drink refills, and restrictions on where HFSS products can be placed in a store - think sweets at the till.
Enforcement of the law has already been delayed once, so would another postponement actually make a difference?
In this episode of the Table Talk podcast, Stefan Gates is joined by three experts to talk through the issues retailers have.
They discuss what they see as ambiguity in the legislation, the challenges some stores face when it comes to complying in a small space, and how some retailers are already adapting to the new laws.
Andrea Martinez-Inchowsti, Deputy Director, British Retail Consortium
Andrea is Deputy Director responsible for food policy at the BRC. This includes labelling and consumer communication, allergen management, compositional standards and diet and nutrition policy.
She has worked with the retailers’ nutritionists for over 14 years discussing and implementing provisions such as nutrition and health claims, food information regulation, PARNUTS legislation, reformulation initiatives and Natasha's law on allergens.
She also led the joint project, with DH, to deliver the front of pack nutrition labelling scheme.
Joe Harriman, Strategic Consultant – covering HFSS at data analytics and market research company IRI
Joe joined IRI in 2021 to lead its Health and Wellness practice area with an immediate focus on supporting Brand and Retail clients to respond and plan for the upcoming HFSS restrictions.
Joe has more than 10 years experience in retail consulting, working across various consulting areas, from analytics to client engagement and more recently solution design and implementation.
This blend of experience makes Joe ideally placed to identify the best solutions to commercial challenges and opportunities as well as to support the strategic or tactical deployment of these solutions.
Chris Noice, Communications Director, Association of Convenience Stores
Chris joined ACS in October 2009 having graduated from York University with a degree in English and Linguistics. As Communications Director, Chris is responsible for all ACS external and internal communications, media relations and a growing research portfolio which includes the industry leading Local Shop Report.
Chris is an official spokesperson for ACS, appearing frequently on national and regional radio and television including BBC News, Sky News, BBC Breakfast and the Daily Politics show.
Chris completed the Chartered Institute of Public Relations Diploma in 2013 and the CIM Strategic Marketing Masterclass in 2017.
Globally, alcohol consumption is thought to have declined by 6% in 2020.
And between 2020 and 2024 the “low and no” market is expected to balloon by 31%.
But what's next for the sector? What will we all be drinking in ten years' time? And how can "low and no" overcome some of the challenges it faces?
In this episode of the Table Talk podcast, Stefan Gates is joined by three experts to help answer some of those questions.
They discuss why developments in alcohol-free wine have been slower than in alcohol-free beer, why a trace amount of alcohol means a drink is less likely to go to waste, and they tackle the big question: What should the low and no alcohol sector actually be called?
They also try to predict what the alcohol-free trends will be in 2022 and beyond. Future-gazing is a fool's game - but let's do it anyway!
Laura Willoughby MBE, Founder of Club Soda and the Mindful Drinking Festival
The inspiration for Club Soda comes from Laura’s experience of giving up drinking ten years ago. A campaigner at heart with a background in movement building and politics, she realised that one of the big sticking points was a way to support people to take a self-guided journey to change their drinking.
Club Soda has over 70,000 individual members and nearly 80 brand members who they support through research and collaborative projects. They have built a drinks guide and they run the UK’s only Mindful Drinking Festival which is now in its 8th edition.
Rob Fink, Co Founder, Big Drop BrewIn 2016 Rob Fink founded the world’s first company to focus entirely on brewing alcohol-free beer – Big Drop Brewing Co. As a lawyer with zero brewing experience, he teamed-up with an experimental brewer (Johnny Clayton from Wild Beer) and the creative mind of school-friend and entrepreneur James Kindred. Together they applied left-field fermenting techniques that meant no alcohol needed to be extracted from the end product to meet the required maximum 0.5% ABV.
Five years later he is selling over 4 million bottles of 0.5% ABV beer annually around the world and his beers have won over 85 international beer awards Between them, including 7 times ‘World’s Best’ at the World Beer Awards and beating full-strength rivals in blind-tastings.
Thorsten Hartmann, Head of Custom Analytics, IWSR
Thorsten leads the IWSR’s custom analytics team, providing clients with data, insights and strategic advice to help them define, refine and build their global business strategies.
Thorsten has an extensive background in FMCG consultancy and beverage industry market research. Previous roles include director of consulting for GlobalData (formerly Canadean), as well as consulting roles at IMES Consulting/ManSci.
You might already know that you want to work in the green sector, but how do you go about finding the right job for you?
It's a question we've been asking on Table Talk throughout our Green Jobs series and in this episode, we get more fantastic advice from someone who can not only talk the talk, but is already walking the walk.
Marc Zornes is CEO and Winnow Solutions - a company that helps commercial kitchens reduce food waste.
He tells Stefan Gates that people entering the green jobs market at the moment should be looking at companies that are "setting tomorrow's agenda".
Find out why he thinks people shouldn't be looking for sustainability roles anymore, how he experienced self-doubt when starting his own company, and his three tips for landing your dream green job.
Marc Zornes, CEO and Founder, Winnow Solutions
Marc Zornes was a former top-rated McKinsey Engagement Manager where he was a leader in the consumer and sustainability practices.
While at McKinsey, Marc co-authored the McKinsey Global Institute report on Resource Revolution. In developing this report, his team highlighted food waste as one of the biggest issues globally and yet very little was being done about it.
Marc then left McKinsey to found Winnow. Marc founded Winnow to help the hospitality sector cut food waste using technology.
Winnow builds artificial intelligence tools to help chefs run their kitchens more efficiently focusing on helping them understand and prevent food waste.
Since launch, Winnow has been deployed in 45 countries and has saved its customers over $40m by reducing food waste.
Clients include global brands like IKEA, Compass Group and AccorHotels.
The Table Talk podcast is on a festive break, but that doesn't mean we stop providing top content.
We've delved into our archive and pulled out some of the best interviews from 2021.
In this episode, Stefan Gates met Josh Tetrick, CEO of Eat Just.
Eat Just made history in 2021, following a regulatory approval decision in Singapore for lab-grown meat to be sold in a restaurant.
System change needs to start somewhere, and this approval offers the potential to be the catalyst for changing the future of meat production and consumption and for cutting down on greenhouse gases, thus being more environmentally friendly.
The 1880 restaurant in Singapore is the first restaurant in the world to have lab grown meat on their menu.
The restaurant sells a trio of taster dishes using Eat Just cultured chicken: bao bun with crispy sesame cultured chicken and spring onion; filo puff pastry with cultured chicken and black bean puree; and a crispy maple waffle with cultured chicken with spices and hot sauce.
In this episode, Stefan Gates is joined by visionary Josh Tetrick, Founder and CEO of Eat Just as they discuss what impact this approval process will have on the future of meat without animal slaughter, the challenges of moving at scale, and why environment and health conscious Gen Z are key to taking cellular meat to the mainstream.
Josh Tetrick is CEO & Co-Founder of Eat Just, Inc.
Josh Tetrick is CEO & Co-Founder of Eat Just, Inc., a food technology company with a mission to build a healthier, safer and more sustainable food system in our lifetimes.
The company’s expertise, from functionalising plant proteins to culturing animal cells, is powered by a world-class team of scientists and chefs spanning more than a dozen research disciplines.
Eat Just created America’s fastest-growing egg brand, which is made entirely of plants, and the world’s first-to-market meat made from animal cells instead of slaughtered livestock.
Prior to founding Eat Just, Tetrick led a United Nations business initiative in Kenya and worked for both former President Bill Clinton and Liberian President Ellen Johnson Sirleaf.
As Fulbright Scholar, Tetrick taught schoolchildren in Nigeria and South Africa and is a graduate of Cornell University and the University of Michigan Law School.
Tetrick has been named one of Fast Company’s “Most Creative People in Business,” Inc.’s “35 Under 35” and Fortune’s “40 Under 40".
Eat Just has been recognised as one of Fast Company’s “Most Innovative Companies,” Entrepreneur’s “100 Brilliant Companies,” CNBC’s “Disruptor 50” and a World Economic Forum Technology Pioneer.
This episode is part of a special series we’re running to celebrate the fact we’ve now made more than 200 editions of Table Talk.
We would like to thank everyone who has joined us on the podcast since it launched and we are so grateful to you for helping us to reach this milestone.
To mark the occasion, we’ve invited some friends of the podcast to make their own mini-episodes, looking back at 2021.
It’s been another year that’ll stick in the mind, but we’re doing our best to avoid the C-word (that's Covid) as we get our guests to reflect on the good, the bad and the ugly of the last 12 months.
In this episode, we hear from Andrew Ive, Founder and Managing General Partner at Big Idea Ventures.
Andrew IveAndrew founded Big Idea Ventures and invests and builds companies in the alternative protein and plant based sectors as part of their first fund – the New Protein Fund.
Andrew has invested in more early stage / pre-seed food companies than most other investor worldwide.
Andrew is focused on innovation, developing high-growth businesses opportunities and as a business advisor in multiple verticals.
Andrew serves on the Tufts Nutrition Council advisory board, is a Friedman School Entrepreneurship Advisor.
A Harvard Business School graduate and Procter & Gamble brand management trained.
This episode is part of a special series we’re running to celebrate the fact we’ve now made more than 200 editions of Table Talk.
We would like to thank everyone who has joined us on the podcast since it launched and we are so grateful to you for helping us reach this milestone.
To mark the occasion, we’ve invited some friends of the podcast to make their own mini-episodes, looking back at 2021.
It’s been another year that’ll stick in the mind, but we’re doing our best to avoid the C-word (that's Covid) as we get our guests to reflect on the good, the bad and the ugly of the last 12 months.
In this episode, we hear from Anna Taylor, Executive Director of The Food Foundation.
Anna TaylorAnna joined The Food Foundation as its first Executive Director at the beginning of June 2015 after 5 years at the Department for International Development.
At DFID, Anna led the policy team on nutrition and supported the delivery of the UK’s global commitments to tackle undernutrition.
In this episode, we hear from Derek Sarno, co-founder of Wicked Healthy, LLC, and Executive Chef & Director of Plant-Based Innovation for Tesco PLC
This episode is part of a special series we’re running to celebrate the fact we’ve now made more than 200 editions of Table Talk.
We would like to thank everyone who has joined us on the podcast since it launched and we are so grateful to you for helping us to reach this milestone.
To mark the occasion, we’ve invited some friends of the podcast to make their own mini-episodes, looking back at 2021.
It’s been another year that’ll stick in the mind, but we’re doing our best to avoid the C-word (that's Covid) as we get our guests to reflect on the good, the bad and the ugly of the last 12 months.
In this episode, we hear from Ria Rehberg, CEO of Veganuary.
Ria Rehberg
Ria Rehberg is the CEO of Veganuary, a UK based charity that encourages people worldwide to try going vegan in January and beyond.
Since 2014, Veganuary has inspired and supported more than one million people in 192 countries to try a vegan diet.
Additionally, Veganuary works with hundreds of businesses to drive up vegan food provision in shops and restaurants, and have made veganism more visible and accessible through their work with national and international media.
This episode is part of a special series we’re running to celebrate the fact we’ve now made more than 200 editions of Table Talk.
We would like to thank everyone who has joined us on the podcast since it launched and we are so grateful to you for helping us to reach this milestone.
To mark the occasion, we’ve invited some friends of the podcast to make their own mini-episodes, looking back at 2021.
It’s been another year that’ll stick in the mind, but we’re doing our best to avoid the C-word (that's Covid) as we get our guests to reflect on the good, the bad and the ugly of the last 12 months.
In this episode, we hear from Barry Smith, Founding Director of the Centre for the Study of Senses
Barry Smith
Barry C Smith is a professor of philosophy and director of the Institute of Philosophy at the University of London’s School of Advanced Study.
He is also the founding director of the Centre for the Study of the Senses, which pioneers collaborative research between philosophers, psychologists and neuroscientists.
This episode is part of a special series we’re running to celebrate the fact we’ve now made more than 200 editions of Table Talk.
We would like to thank everyone who has joined us on the podcast since it launched and we are so grateful to you for helping us to reach this milestone. To mark the occasion, we’ve invited some friends of the podcast to make their own mini-episodes, looking back at 2021. It’s been another year that’ll stick in the mind, but we’re doing our best to avoid the C-word (that's Covid) as we get our guests to reflect on the good, the bad and the ugly of the last 12 months.
In this episode, we hear from Derek Sarno, co-founder of Wicked Healthy, LLC, and Executive Chef & Director of Plant-Based Innovation for Tesco PLC
Derek Sarno
Prior to co-founding Wicked Healthy and partnering with Tesco, Derek served as the Senior Global Executive Chef for Whole Foods Market, where he oversaw global research and development for the company’s prepared foods department, worked with suppliers and leadership to develop and promote plant-based foods across the organisation, and served as Culinary Director for the WFM Academy for Conscious Leadership.
Derek is a serial entrepreneur, founding several award-winning restaurants and food service companies in the United States, including the One Hundred Club, Mahalo’s Catering, and Mizuna’s.
Derek also served as the resident Chef & Gardener at Padma Samye Ling, a Tibetan Buddhist monastery and retreat center in upstate New York.
The Table Talk podcast is on a festive break, but that doesn't mean we stop providing top content.
We've delved into our archive and pulled out some of the best interviews from 2021.
In this episode, Stefan Gates met Oliver Bennett; a British race car driver, turned energy drink entrepreneur.
Oliver made his debut in the British Rallycross Championship in 2016 and fought for the title the following season. He is also the co-founder of Xite Energy, a brand bringing nootropic energy drinks to the mass market. Popular among Gen Z and E-sports athletes, nootropics support healthy brain function and mental ability.
This podcast looks at the growing world of nootropics, as we chat to Oliver about why Xite entered the market and how the sector has developed, and will continue to grow. Why are so many E-sports athletes and Gen Z consumers embracing nootropics for cognitive health, and what can we expect from brands like Xite in the future? J
Oliver Bennett
Oliver Bennett is a 28-year-old British driver with experience in rallycross competitions. In 2016 he made his debut in the British Rallycross Championship and the following season he fought for the title. He also made his debut in the FIA World Rallycross Championship, where he has competed in recent seasons. Bennett has also participated in a number of Americas Rallycross events and the Gymkhana GRID in Cape Town in 2018, where he put on a great performance.
Xite
XITE Energy, which was born in Bristol UK, is only two years old but has already made huge waves in the highly competitive energy drinks market. The brainchild of university graduate and rally driver Oliver Bennett – who is racing in Extreme E for the Hispano Suiza XITE Energy Team – and co-founder Megan Jones.
The product is designed to resonate with fellow Gen Z’ers by using nootropics (Cognitive amino acids that aid concentration and focus) natural caffeine (green coffee bean), natural flavours, pansax ginseng, L-tyrosine and L-carnitine – all designed to keep energy levels constant without the ‘highs and lows’ associated with most other energy drinks. The brand is also proud that 1p for every can sold goes to mental health charities.
Turkey, roast potatoes, Christmas pudding, Brussels sprouts - Christmas dinner hasn't always been this way.
And there is certainly no reason to think it will stay that way in the future.
In this episode of the Table Talk podcast, Stefan Gates delves into the history of the Christmas dinner with food historian Seren Charrington-Hollins.
Seren reveals why Victorian Christmas traditions have endured the longest, how plant-based foods have always played a role in the main festive meal, and she re-visits the once ubiquitous 'Christmas Kissing Ball'.
And she tries to answer a key question; are current Christmas dinner traditions sustainable in the long-term?
Seren Charrington-Hollins
As a food historian, Seren has been bringing food history to life since 2007.
She has written countless articles on food and domestic history, has given countless local and national radio interviews, as well as having appeared in a variety of TV programmes and productions.
Already the published author of "A Dark History of Tea", she is currently working on her new book 'A Century of Eating: How our tastes have changed", which focuses on what has happened to the way we shop and eat in the past century.
Professor David Nutt, on the science behind hangovers and how new trends in the drinks market could help eradicate them for good.
Alcohol is very much on the agenda as we approach the end of the year and look forward to a new one.
Typically, in December we drink too much and in January, many of us think about cutting back.
In this episode of the Table Talk podcast, Stefan Gates is joined by a very special guest who can offer some real insights into our relationship with alcohol, and specifically hangovers.
Professor David Nutt is a former UK Government adviser and is currently employed at Imperial College London.
He reveals the cost to the economy of people being hungover, why he thinks hangovers should be considered a form of illness, and how he believes synthetic alternatives to alcohol could eradicate some of its least desirable effects.
David Nutt, DM, FRCP, FRCPsych, FBPhS FMedSci DLawsDavid Nutt is currently the Edmund J Safra Professor of Neuropsychopharmacology, Head of the Centre for Neuropsychopharmacology, and Director of the Centre for Psychedelic Research in the Division of Brain Science at Imperial College London.
He is also visiting professor at the Open University in the UK and Maastricht University in the Netherlands.
Professor Nutt was the UK Government’s drug adviser in the late 2000s.
He was removed from the position in 2009 for claiming that alcohol is more dangerous than ecstasy or LSD.
The following year, he published a study that showed that alcohol is more harmful to society than heroin or crack cocaine.
Professor Nutt has held a number of significant scientific leadership positions including Presidencies of the European Brain Council, the British Neuroscience Association, the British Association of Psychopharmacology and the European College of Neuropsychopharmacology as well as Chair of the UK Advisory Council on the Misuse of Drugs.
He has published over 500 original research papers, a similar number of reviews and books chapters, eight government reports on drugs and 35 books, including one for the general public; ‘Drugs Without the Hot Air’, which won the Transmission book prize in 2014 for Communication of Ideas.
The second edition of this has just been released as has his autobiography ‘Nutt Uncut’.
If you are kicking yourself for taking an arts degree when really you want to be working in the green economy - this podcast is for you.
As part of the Table Talk podcast's Green Jobs series, Stefan Gates meets India Langley, Communications Manager for the innovative indoor farming company LettUs Grow.
She reveals the secret to switching from the arts to science, the surprising opportunities that have arisen as a result of her own journey, and why she thinks not having a scientific background has helped her to be better at her job.
India Langley, Communications Manager, LettUs Grow
India Langley is a Sustainability Communicator who specialises in food and farming. India heads up the communications and marketing team at LettUs Grow, an innovative indoor farming company that provides technology for vertical farms and greenhouses that take account of plants, people and the planet.
Their combination of farm management software and aeroponic technology maximises growth rates while minimising environmental impacts to help make sustainable farming a sustainable business.
Most of us know that experiencing flavour doesn’t just involve our tastebuds, but what other factors are influencing us when we eat and why is it so important?
In this episode of the Table Talk podcast, Stefan Gates is joined by Betina Piqueras Fiszman, Associate Professor at Wageningen University. They discuss the history of taste and flavour, and the important role they have played in human evolution.
From bitterness helping us avoid poisons, to making foods more palatable for hospital patients, taste and flavour have played, and continue to play, a key role in keeping us alive.
But what tricks can be used to enhance flavour? What role do emotions play in the eating experience? And what can be done for people who have lost their sense of taste as a result of Covid?
Oh, and we find out if Stefan is a "supertaster".
Betina Piqueras Fiszman, Associate Professor, Wageningen University
Betina's research focuses on the exploration of new ways to understand consumer food preferences and motivations. She investigates these processes by looking into relationships between the sensory characteristics of the product, consumer traits, cognitive and contextual factors, and their combined effect on perception, behaviour, and memorability.
She has published more than 70 scientific peer-reviewed papers and book chapters. She actively contributes to various international academic symposiums, courses, and other public events, lectures and podcasts.
Betina is co-author of the book “The Perfect Meal” (2015 Prose Award) and co-edited the book “Multisensory Flavor Perception”. She currently sits on the editorial boards of the scientific journals Food Quality and Preference and Appetite.
Carlsberg is one of the biggest beer companies in the world, so working as its Sustainability Manager can mean making small changes that have a big impact.
For the last three years, Pete Statham has been doing just that. In this episode of Table Talk, he tells Stefan Gates about how a switch to more sustainable packaging was a commercial success for the firm, and how it worked with competitors to develop the lowest carbon beer bottle in the world.
He reveals that companies are now coming under pressure to be more sustainable, not just from customers, but also from investors. He talks about people in roles like his being able to balance activism with a business brain. And he sets out why he thinks collaboration is the key to tackling climate change.
Pete Statham, Sustainability Manager, Carlsberg Marston’s Brewing Company & Carlsberg Group
Pete has 10 years’ experience working in corporate sustainability, supporting some of the world’s biggest brands to become more sustainable and transparent.
Building on an MSc in Sustainable Development from the University of Exeter, Pete started his career in consultancy, advising brands across a range of industries including FMCG, home furnishings, pharmaceuticals, banking and telecoms, to set ambitious sustainability targets and communicate transparently on their performance.
In 2019 he joined Carlsberg to create a new role leading the integration of the Together Towards ZERO sustainability plan across the UK business, while also being responsible for sustainability communications and reporting for the global organisation.
In 2020, Pete was named in Edie’s 30 under 30 Sustainability Leaders, and accepted as a Fellow of the Institute of Corporate Responsibility & Sustainability.
When the UK Government published its Obesity Strategy in 2020, many critics argued it didn't go far enough. Now, an alliance of organisations, ranging from doctors to dentists and charities to campaign groups, have come together to set out their vision for change.
In this episode of the Table Talk Podcast, Caroline Cerny, Alliance Lead at the Obesity Health Alliance, joins Stefan Gates to set out why she believes their strategy could change the course of the UK's obesity epidemic.
She talks about the impact of lockdown on our weight, why we need to move away from obesessing about obesity targets, and why she would like to see the end of cake sales at schools.
Caroline CernyCaroline Cerny is Alliance Lead at the Obesity Health Alliance, a coalition of over 40 health charities, medical royal colleges and campaign groups. She coordinates policy development, public affairs and communications across the membership, representing their views to policy makers and the media.
Prior to this role, Caroline worked at Cancer Research UK for eight years developing public health campaigns on prevention and early diagnosis. She spent six months seconded into the Department of Health’s policy communication team working on childhood obesity and public health issues.
Ever wondered how Waitrose creates its compelling food images and unique photography style? Or how Tesco’s food photos perfectly reflect their brand? Well wonder no more as Stefan is joined by award-winning food photographer to the stars, Georgia Glynn Smith.
Georgia has worked with some of the nation’s most famous and much-loved cooks from Nigella to Nigel, along with many well-known food and drink brands and retailers.
Georgia shares her passion for ‘the art of noticing’ and spills the secrets behind great food photography, as she shares hints and tips on what it takes to create the perfect photo to immortalise your product.
From understanding your brand, your voice and your audience, she takes listeners on a journey to explore how all these elements should influence the aesthetic and reflect your brand values to create the perfect picture.
Dorothy Shaver is Global Marketing Sustainability Lead at Unilever – but how did a self-confessed “hippie at heart” end up working for one of the world’s biggest companies? And how does she go about getting it to think and act in a more sustainable way?
As part of our Green Jobs series, Dorothy joins Stefan Gates to talk about her journey. She reveals how she helped Unilever play a proactive role in creating a more sustainable food supply chain – through its Future 50 Foods initiative.
She also offers her top advice for making it in the industry – and why she thinks we need to stop talking about sustainability and start talking about restoration and regeneration.
About our panel
Dorothy Shaver, Global Marketing Sustainability Lead, Unilever Dorothy is a Registered Dietitian working in food sustainability with unique experience in, and passion for, driving behaviour change for positive health and environmental outcomes. Over the past fifteen years she has worked across media, retail, health care, and the fitness industry, championing food choices to enable personal and planetary health.
Dorothy has helped to spearhead a lot of Unilever’s work on regenerative agriculture projects, including the Future 50 Foods initiative. The joint campaign between WWF and Unilever-owned Knorr, launched in 2019. It lists 50 plant-based foods which purport to have a lower impact on the environment than animal products and most other plants. The idea is to encourage consumers to make more sustainable choices by telling them what they should eat, rather than what they shouldn’t.
Dorothy is a guest blogger, podcast speaker, expert contributor and food writer spreading her positive passion and drive to get the masses to fall in love with food that is good for people and the planet. She currently lives in a canal house in Amsterdam, the Netherlands.
Trying to get kids to eat their 5 a day can be a losing battle, but a battle that one man is brave to enough to take on. Dan Power, Chief Executive of Veg Power, and mastermind behind the Eat Them to Defeat Them campaign, joins Stefan Gates to talk about how a campaign to overpower veg has helped to increase vegetable sales by 500 million children’s portions.
Dan shares his passion and ambition to transform every family’s dinner table into a place of joy, discussing the importance of looking at life through the lens of a child to help children change their bias towards fruit and veg, and his new seasonal veg campaign which will help a different generation of parents bring up their kids in a more sustainable and healthy way.
This episode delves further into our exploration of food science and nutrition and continues to explore just how food affects our bodies.
Protein is often see as the magic ingredient in our diets, the key to unlocking our fitness and strength – but are these spurious health claims or does protein provide genuine health benefits?
Richard MacKenzie, Director for Sport & Exercise Science Research Group, Roehampton University joins Stefan to explore what protein is, why we really need it in our diet and how much we should be consuming.
From the role of protein shakes to the benefits to bicep muscles, listen to some fascinating facts and advance your understanding of this complex and often misunderstood area of nutrition science.
The food industry in Denmark is renowned for ambitious sustainable goals. This episode gathers a top panel of Danish experts who describe how the sector is working collaboratively with government, business, academics along with some non-conventional partnerships to continue to raise the bar on sustainability.
Green technologies, resource efficiency, food waste, innovative business models, mainstreaming circular thinking, embedding sustainability across education and supporting consumer behaviour change are just some of the themes they tackle.
Join the discussion with Camilla Lercke Odgaard, Director, Head of Sustainability & ESG at Chr. Hansen; Rubin Dollerup Nielsen, Business Development Manager at Food at Food & Bio Cluster Denmark and Berit Chavez Azeri, Investment Manager, UK & Ireland at Invest in Denmark to explore the secret ingredients to Denmark’s sustainability success, the benefits to the local economy and what other countries can learn from the Danish approach.
Continuing our conversations about careers, this episode's focus is on food science. What does it take to be a food scientist? Must you be a geek in a lab coat or have a Frankenstein-like interest in food? Stefan Gates lifts the lid on food science – what is it and what does it involve? What are the different roles in the profession, and what are the range of skills, and interests, you need to excel?
He is joined by Jo Tivers, Head of Food and Quality at KFC, voted most likely to design ready meals for out of space when she left school, and Carole Bingley, Senior Associate Principal Scientist for Product and Ingredient Innovation at Reading Scientific Services. Sharing their passion for all things food and science related, our guests discuss the opportunities within industry, their own unique careers paths, and the secret behind developing a product that tastes truly amazing.
This episode continues our series of conversations taking us inside food science and it centres on the role of micronutrients as we age.
For decades, medical scientists and the food industry have studied this microscopic world of vitamins, trace elements, amino acids, essential fatty acids and more in a bid to understand the true extent of the role they play in nutrition and health.
Dr Christina Mesch, a nutrition scientist and product manager at SternVitamin GmbH & Co. talks to Stefan about how we should approach the lifelong task of getting the right micronutrients in our diet and how they can benefit immune health and the prevention of chronic disease.
Join them for an exploration into this fascinating area of nutrition science and find out how food innovation is helping to fortify key food and drinks to support the healthy ageing process.
This episode is all about green jobs. David Reay, Professor of Carbon Management and Education at the University of Edinburgh, and member of the UK Government's Green Jobs Taskforce speaks to Stefan from COP 26 in Glasgow, where the future of green jobs have been central to the discussions.
The UK government has an ambition to create 2 million more green jobs over the next 9 years - part of the plan for an economy with zero fossil fuel emission. But, are we really ready for green jobs?
Join the conversation to explore what we actually mean by a green job and why all jobs in every sector will soon be seen through a ‘green lens.’ Hear how universities are moving to embed sustainability, net zero and climate change across their entire curriculum to benefit student learning outcomes and skills.
Plus, find out what types of green jobs are on offer across the food industry and why green skills and understanding sustainability are fundamental for a sustainable food future.
In Europe alone there are hundreds of protein brands and products, and millions of Euros-worth of sales of protein bars. With this buoyant market growth, there’s a dilemma for every business entering this space - how do you cut through in such a crowded market? And, from the consumer side, how do you find a bar which is actually as delicious as the marketing?
In this episode, Ivan Anton, Senior Development Specialist, and Floris Daamen, Marketing Manager for Performance and Active Nutrition from FrieslandCampina share their insights into the drivers behind the growth of protein, and how consumer attitudes are changing post COVID-19.
With expertise ranging from low-protein to protein-plus solutions, they also explain why active nutrition, healthy ageing, digestive and immune health are major consumer trends influencing innovation in this dynamic category.
The future is bright for high quality protein solutions at FrieslandCampina. Join them to hear how they are setting a new standard in innovative protein snacks.
In this episode, Stefan meets Norberto Chaclin, who is currently leading the Global Bakery Research, Development and Quality team at Mondelez International.
Mondelez International are behind some of the most well-known brands in snacks. Oreo, Belvita, Ritz and Cadbury’s just to name a few. The business has a significant growth aspiration to bring their brands to new markets and to new consumers and they do this through global innovation. In the global bakery research and development part of the business, Norberto and his team find themselves dealing with hundreds of innovation projects across the globe at any one time.
Tracking and measuring the success and impact of these projects is fundamental to the business being able to achieve the growth plans and the management of this on a global scale is a complex, demanding, diverse and fast-paced challenge.
Norberto describes how Mondelez International has transitioned to create and implement a powerful data infrastructure that enables Mondelez International to track, analyse, measure and react to the success of global innovation projects - all through a collaborative, successful partnership with Sopheon.
The latest in the Careers Conversations series from Table Talk explores some of the secrets behind building a career in food communications and brand strategy.
Sophie Caplan is a Flavours Communication Specialist at global flavour and fragrance manufacturer Givaudan. She studied English Language and Linguistics at university, during which time she started a personal food blog. She describes how this personal interest spurred her on to find a company that aligned with her personal values - ultimately leading her to Givaudan. She shares her journey to her dream job which now involves working with consumer insight experts and food technology teams all the way through to planning social media campaigns, photo shoots, video productions, podcasts and managing media.
She is joined by Alex Ririe, Director at The Collaborators - a specialist food and drink branding agency. Alex studied advertising management at university and went on to work in financial advertising. But, it was her passion for wine and spirits that has led her to be a successful specialist in food and drink brand strategy and storytelling. She is now a leading brand strategist and recognised industry speaker working with some of the most exciting food and drink brands in the sector.
Hear their stories about what drew them to the food industry; how their personal values have shaped their career paths; why being a people person matters in food communications and how to stand out when applying for that first job.
In this episode, Stefan talks to Sarah and Geoff Yates, founders of Sea Arch - a distilled non-alcoholic spirit and 2021 winner of the prestigious Food Matters Live New Drink of the Year Award.
Building on their combined experience in the food industry - from pastry chef to wine bar owners - this enterprising couple share how they mastered flavour palettes, blended innovative botanicals on the kitchen table, and dug deep into technical and business know-how to introduce a brand new concept into a young, relatively unknown drinks category.
Join the conversation to hear what they wish they’d known before starting out, how they overcame the pitfalls, hurdles and challenges of a young and unpredictable category, and the excitement they feel as they see their home grown Devon brand play a part on the global no alcohol stage.
Eat Just made history earlier this year, following a regulatory approval decision in Singapore for lab grown meat to be sold in a restaurant. System change needs to start somewhere, and this approval offers the potential to be the catalyst for changing the future of meat production and consumption and for cutting down on greenhouse gases, thus being more environmentally friendly.
The 1880 restaurant in Singapore is the first restaurant in the world to have lab grown meat on their menu. The restaurant sells a trio of taster dishes using Eat Just cultured chicken: bao bun with crispy sesame cultured chicken and spring onion; filo puff pastry with cultured chicken and black bean puree; and a crispy maple waffle with cultured chicken with spices and hot sauce.
In this episode, Stefan Gates is joined by visionary Josh Tetrick, Founder and CEO of Eat Just as they discuss what impact this approval process will have on the future of meat without animal slaughter, the challenges of moving at scale, and why environment and health conscious Gen Z are key to taking cellular meat to the mainstream.
It’s been 8 years since the introduction of the UK’s front of pack traffic light system which was intended to offer consumers a simple guide for the nutritional value of the food that they are about to buy. With rising levels of obesity and a lack of consumer understanding, is it time for an alternative approach to food labelling?
In this episode - brought to you in partnership with Danone - Stefan Gates is joined by Rachel Bradford, Nutrition Policy Manager to talk through Danone’s Nutri Score System, which is their commitment to simplify front of pack nutritional information.
Can this new system - which is already available to consumers in France, Germany and Spain - succeed in enabling healthier consumer food choices across all areas of society?
If you want to know how cashew apples can be turned into beautiful burgers, or how the millions of tonnes of waste from coffee cherries can be turned into nutrient rich drinks, you will love this episode of Table Talk. Join the conversation to understand how the current relationship between sustainability and consumers is changing - and how an innovative, sustainable supply chain can deliver exciting, healthier, nutritious, traceable and safe food to satisfy changing consumer needs.
In this podcast we are joined by barley experts and enthusiasts EverGrain, an ingredients company supplying nutrient dense barley for plant-based products whilst delivering circularity in the food system. How can barley help formulators deliver higher protein and fibres to meet growing consumer demand? What unique role does barley play in supporting sustainability and circularity?
The plant-based market is absolutely booming, with more and more consumers choosing plant-based foods and meat alternatives as they look to reduce their impact on the climate and improve their health. While the taste and texture of plant-based products has come on leaps and bounds in the past few years, is it still a barrier to some consumers who might make flexitarian choices otherwise?
In this podcast we join the plant-based experts from Barentz, an ingredients company supplying plant based ingredients for plant based product concepts, to find out how brands can improve texture and taste of their products. What innovations are available for producers, and why is texture so important to our overall enjoyment of food? Host Stefan Gates is joined by Tracey Sanderson, Managing Director, Sensory Dimensions, Mariano Vasconcellos, Technical Director – Food, Barentz and Angela Whitney, Area Manager, Barentz to explore our senses and how they impact the popularity of plant-based products. Join the conversation on Table Talk.
About our panel
Tracey Sanderson BSc, CSci, RSensSci
Tracey is Managing Director at Sensory Dimensions where she has worked since 2010. In her role she supports clients across the food, personal care, home, and healthcare sectors to create successful products and packaging and maximise competitive advantage.
Prior to Sensory Dimensions, Tracey worked at the University of Reading as a business advisor to the Life Sciences sector, and before that in Sensory and Consumer Science with RSSL/Cadbury and Leatherhead Food Research.
Angela Whitney, Area Manager, Barentz
Angela has worked for more than 30 years in the UK Food Industry for both manufacturers and for the last 17 years for a Food Ingredient Distribution business introducing a range of concepts and functional ingredients to market. With a degree in Agriculture and Plant Science she has spent most of her career in sales, product management and senior management roles.
Mariano Vasconcellos, Technical Director – Food, Barentz
Mariano Vasconcellos is Technical Director of Food at Barentz International and studied Food technology in the Netherlands. Mariano started his career at Unilever and conducted research on lipids and fat-replacers. He continued working at this multinational consumer goods company filling roles from Culinary Development manager to Global Savoury Development manager. After 15 years at Unilever, Mariano moved to HJ Heinz to work as their Technical Brand Manager. In August 2010 Mariano took on the role as Technical Director of Food at Barentz International in which he is now present for more than 11 years, being responsible for the application capabilities within the Barentz Group. Mariano has extensive knowledge about food technology and is a noteworthy industry expert when it comes to innovative and trend-setting solutions.
Last July, Mintel labelled collagen a ‘hero ingredient’, with the global market set to hit €828.6m by 2023. What is behind the growing consumer demand for supplements, and how is the trend for ‘beauty from within’ driving significant growth in the collagen market.
This episode, in partnership with BioCell Technology, brings together a panel of experts to help explain how the demand for collagen has exploded, and why brands are looking at collagen instead of other products such as whey. Joining host Stefan Gates are Suhail Ishaq, President, BioCell Technology LLC Nathan Gray, Science and Technical Director, Collagen Stewardship Alliance and Rowena Thomson, Nutrition Science Communications Manager, Solgar International, The Bountiful Company. Together they’ll explain why self care is so important for consumers right now, especially following COVID-19, and how collagen can help support healthy ageing and overall wellbeing.
About our panel
Suhail Ishaq, President, BioCell Technology LLC
Suhail Ishaq, President of BioCell Technology, is a business executive with over 25 years of experience in the nutraceutical industry. His in-depth knowledge of food, drug, and cosmetic research and development, manufacturing, quality assurance, and regulatory compliance have made him one of the most sought‐after professionals in the dietary supplement industry. Suhail is an anti-aging pioneer and leading innovator with several patents surrounding hydrolyzed collagen type II, chondroitin sulfate, and hyaluronic acid compositions for health and beauty. He's routinely quoted in trade and scientific publications internationally.
Nathan Gray, Science and Technical Director, Collagen Stewardship Alliance
Nathan Gray is an industry analyst and consultant with more than a decade of experience in the food and nutrition space and more than 15 years in media and science communication.
An experienced communicator and strategic connector, Nathan brings with a wealth of experience and expertise in food technology, nutrition science and wellness trends. As an industry thought leader, he is passionate about innovation and scientific discovery in nutrition – and in particular the microbiome and sports nutrition categories.
Nathan has a BSc Human Biosciences from the University of Plymouth, UK, where he specialised in exercise nutrition, immunology and science communication. After this he gained a postgraduate certification in Science and Environmental Journalism at the University of Lincoln, UK, where he worked on radio and TV productions in addition to online and print journalism.
Rowena Thomson, Nutrition Science Communications Manager, Solgar International, The Bountiful Company Rowena Thomson brings over 9 years of international expertise communicating science and health benefits at The Bountiful Company for the Solgar Brand. Her in-depth knowledge of food supplements, botanical ingredients and the consumer goods industry has supported award-winning innovation launches, business-to-business educational programmes and helps communicate complex and technical information to distributors, retailers and commercial teams.
When you think of Japanese food it’s unlikely that you’d think of plant-based meat alternatives. With a diet rich in fish and meat you’re more likely to think of Wagyu beef or some freshly made sushi delicacy, however the scene in Japan is changing thanks to food-tech start-ups like Next Meats. With products like the NEXT Egg 1.0, a dairy-free egg product, and the NEXT Yakiniku barbecue meat alternative products the company is looking to deliver tasty meat and dairy alternatives to the world from Japan. On this episode we’re joined by Saaya Matsukubo, US Area Manager, Next Meat, who will explain the rich plant-based culture that has existed in Japan for a long time, how the market for plant-based meat alternatives is growing there, and their ambitions for global expansion for their brand. Join us to hear how Japan might be the perfect location for the next explosion of plant-based innovation. About Next Meats Next Meats Co, the alternative meat venture company from Tokyo, is known for commercialising the world's first vegan Japanese barbecue meat analogues—the NEXT Yakiniku series, as well as the NEXT Gyudon, which is a vegan simulation of the traditional Japanese beef bowl.
Based in Tokyo, Next Meats is a food-tech venture company that specialises in the research and development of Japanese-style alternative meat products. Its journey of product development began in 2017, and the company was officially established in June of 2020. In December 2020 they announced their partnership with Toyota- Tsusho Corporation, and was listed on the American OTCBB in January of 2021.
The company is currently rapidly expanding their presence to over 9 countries. They plan to research various types of alternative proteins in the future and aim to replace all animal meats by 2050.
In this episode we cast our eyes toward Singapore, home of a rapidly growing food and agri-tech sector. Why is food tech booming in Singapore? What start-ups are disrupting the future of food in the region? What is making investors so excited when it comes to innovation in the country? Join us to find out!
From pioneering cellular meat tech to plant-based innovation centres, we'll discover why Singapore has proven such a fertile ground for next-gen solutions to the challenges our food systems face. Providing their unique insight and perspective are Dilys Boey, Assistant CEO, Enterprise Singapore and Andrew Ive, Founder, Big Idea Ventures. They'll explain the reasons why Singapore is leading the way on food and agri tech and what exciting things are coming from the investment that's being made in the country.
**About our panel
Dilys Boey, Assistant CEO, Enterprise Singapore**
Ms Dilys Boey is Assistant Chief Executive Officer of Enterprise Singapore, overseeing industry development of the Lifestyle & Consumer, Food and AgriTech sectors. Enterprise Singapore is the government agency championing enterprise development. The agency works with committed companies to build capabilities, innovate and internationalise. It also supports the growth of Singapore as a hub for global trading and startups, and builds trust in Singapore’s products and services through quality and standards.
Prior to joining Enterprise Singapore, Dilys was a Partner and ASEAN People Advisory Services Leader at Ernst & Young (EY) and has over 25 years of management consulting experience working with corporations and the public sector on people, culture and organisation priorities.
Andrew Ive, Founder, Big Idea Ventures
Founder / GP of Big Idea Ventures, a Fund Manager focused on Solving the World's Greatest Challenges by Backing the World's Best Entrepreneurs. Building US & Asia based Funds and Businesses to dramatically improve the world. Investor, Speaker, Writer, Business Leader. Focused on investing in companies which have the potentially to have a global impact on Climate Change, Conversation, Food Waste, Plastics and Water in the Food Supply Chain, Animal Welfare and Personal Health. We need to flatten the curve of Climate Change - it's a Global Imperative.
When you think of plant protein you immediately think of vegan food, right? Yet plant protein is also being used to make meat products healthier and more sustainable. Producing animal protein requires considerably more resources than plant protein. Using plants to enhance the meat most people already enjoy is a great way to reduce the meat products’ carbon footprint. In this episode of Table Talk we join Paul Shapiro, CEO, The Better Meat Company, to discover how plant protein can be used effectively in meat products as well as in 100% plant-based applications.
“If you contemplate that the best tasting frozen chicken nugget in America is only 50% chicken, just imagine what we could do if every chicken manufacturer in the country were utilising these products,” said Paul Shapiro, co-founder and CEO of The Better Meat Co. “We’re using a combination of plant protein, fibre, fat and flavours that when combined in proprietary ways help to seamlessly blend directly into meat and improve on taste. That’s the real key for us. We are not subtracting from taste or texture. We’re actually enhancing it.” Join us for a fascinating look at how plant protein is being used in new and innovative ways to increase sustainability on Table Talk. Paul Shapiro, CEO, The Better Meat Company Paul Shapiro is the author of the national bestseller Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World (published by Simon & Schuster's Gallery Books in 2018). He's also the CEO of The Better Meat Co., a four-time TEDx speaker, the host of the Business for Good Podcast, and a long-time leader in food sustainability.
He's been interviewed by hundreds of news outlets from CNN to StarTalk Radio with Neil deGrasse Tyson as an authority on food and agriculture sustainability. He’s also published hundreds of articles in publications ranging from daily newspapers like the Washington Post to pop-sci publications like Scientific American to magazines like FORTUNE to academic journals.
In the latest in a series of episodes focused on Net Zero, and its impact on food industry manufacturers, producers and retailers, we join Aditi Sen, Policy Lead at Oxfam to find out whether the focus on net zero is distracting us from the priority of cutting emissions to reduce our impact on the environment. Aditi co-authored Oxfam’s ‘Tightening the Net’ report which discovered that many governments are hiding behind unreliable, unrealistic and unproven carbon removal schemes to meet their 2050 goals. Is net zero causing more of a distraction than a help as we address climate change?
Join host Stefan Gates as he chats to Aditi, and discovers the detail and research that has gone into Oxfam’s report, and what can be done next to effect real change.
About Aditi Sen
Aditi Sen, Policy Lead, Oxfam
Working at the intersection of climate change, sustainability, and international development and advancing equity in climate solutions. Broad experience in policy analysis and advocacy, program design and management, and working with a diverse range of stakeholders.
About the Tightening the Net report
Oxfam’s report Tightening the Net says that too many governments and corporations are hiding behind unreliable, unproven and unrealistic ’carbon removal’ schemes in order to claim their 2050 climate change plans will be ‘net zero’. Their sudden rush of ‘net zero’ promises are relying too much on vast swathes of land to plant trees in order to remove greenhouse gases from the atmosphere. At the same time, they are failing to cut emissions quickly or deeply enough to avert catastrophic climate breakdown. To limit warming below 1.5°C and prevent irreversible damage from climate change, the world collectively should be on track to reduce carbon emissions by 45 per cent by 2030 from 2010 levels, with the sharpest cuts being made by the biggest emitters. Countries’ current plans to cut emissions are nowhere near, totalling around 1 per cent reduction in global emissions by 2030 according to the most recent stocktake. The climate crisis is already devastating agriculture globally. It is driving worsening humanitarian crises, hunger and migration. People living in poverty, particularly women farmers and Indigenous people, are being affected first and worst. It is undermining efforts to tackle poverty around the world. Danny Sriskandarajah, Chief Executive of Oxfam GB, said: “Too many companies and governments are hiding behind the smokescreen of ‘net zero’ to continue dirty business-as-usual activities. “A prime example of the doublethink we are seeing is the oil and gas sector trying to justify its ongoing extraction of fossil fuels by promising unrealistic carbon removal schemes that require ludicrous amounts of land. “Net zero targets are vital to tackling climate change. Some governments and companies are taking bold action to cut carbon emissions but there are currently too few to give us a realistic chance of averting climate catastrophe and the widespread hunger and devastation that come with it. “The UK Government needs to be a credible broker for a deal that can stop the planet overheating when it hosts the COP26 climate talks in November – so it is imperative that it stops licensing new oil and gas in the North Sea, including a possible new oilfield near the Shetland Islands.”
Over 3,100 listeners from across the world of food, nutrition and health joined the Table Talk community in August, and in a stellar month on the podcast we unpacked some of the most important challenges for food, drink, diet, sustainability and nutrition. The top trending Table Talk episodes in August included a look at how Edlong are perfecting their plant-based cheese flavours by incorporating regional tastes and nuances, how the latest research is exploding some important myths about the health benefits of intermittent fasting, and how the food industry can come together to achieve net zero by 2040, ten years ahead of national targets.
Each week Table Talk connects you to the key thinkers and change-makers from food and drink, sharing future trends and giving you a glimpse of the science-backed research that will shape how we eat. Follow on Apple, Spotify or your preferred platform to hear each new episode each week and join a community of more than 75,000 food industry professionals getting a head start on future trends with Table Talk.
In the second of our Behind the Brand series, we catch up with Food Matters Live Awards Innovative natural and organic product of the year winner, Melligel, and find out how the brand behind it, Mellifera, has created a sports nutrition supplement from organic honey.
What motivated them to head down this path, and what are the potentials for organic honey within the sports nutrition sector? Join the conversation on Table Talk to find out.
About MelliGEL by Mellifera Ltd.
Carbohydrate is needed to fuel almost every type of activity as the amount of glycogen has a direct effect on physical and mental performance. Organic honey with its predominantly carb content is first class source used from the time of the first Olympian runners of the ancient Greece. Nowadays, there is numerous scientific documents and evidence that honey is the perfect fuel to consume before exercise in order to achieve both fast energy and endurance.
MelliGEL is the first 100% organic certified energy gel, which is also certified by Informed Sport as a product suitable for professional athletes. It’s all natural and raw food based on pure honey, herbal extracts, and superfoods which deliver the flavor – Raspberry, Spirulina, GingerCherry, Matcha, Guarana, CacaoMint, or Strawberry. MelliGEL provides the much needed energy for athletes and active people without the burden of any chemicals, GMO, and artificial additives. In addition, it stimulates immunity as honey and the other ingredients are bursting with enzymes, polyphenols, minerals, antioxidants, and adaptogens. Immediately after its launch in its home country (Bulgaria) it was recognized by the Bulgarian Tennis Federation as main sport nutrition for the national teams of professional tennis players. Acknowledgment of the Official partnership can be seen on https://bgtennis.bg/.
What are the leading global food and agtech scenes? In this episode of Table Talk we join experts from the food and agtech investment community to shed some light on how countries are helping to support innovation and disruption and find out what is the secret to success. Joining host Stefan Gates are Christian Guba, Associate, Atlantic Foods Ivan Farneti, Co-Founder, Five Seasons Ventures and Nadav Berger, Founder & Managing Director, Peakbridge VC. Join the conversation to find out what different countries are doing to nurture food and agtech start-ups in this fascinating look at the future of food.
About our panel
Christian Guba, Associate, Atlantic Foods
Christian is an Investor with Atlantic Food Labs, an early-stage VC Fund & Venture Studio based in Berlin. Atlantic Food Labs invests in ambitious and mission-driven startups along the entire food value chain and has backed companies such as Gorillas, Formo, Mushlabs or Infarm. Christian gained a Master in Management from HHL Leipzig and before joining Atlantic Food Labs he worked with btov Partners, BCG Digital Ventures, and Google.
Ivan Farneti, Co-Founder, Five Seasons Ventures
Ivan has been an active venture capital investor for the last 20 years and he is the co-founding Partner of Five Seasons Ventures, the first European venture fund fully focused on Foodtech.
He is passionate about product and technology innovation aimed at solving big challenges in the food industry: from alternative sources of proteins, to functional foods, from new models of food distribution to the reduction of food waste. At Five Seasons he invested in gene editing company Tropic Biosciences, pet nutrition company Butternut Box and three more companies yet to be announced.
His experience from previous venture funds in London, includes structuring venture investments, organisational and strategy development, setting up governance for growth and planning for successful exits. He was an early stage investor in Everbridge, Inc. (Nasdaq: EVBG), Tridion BV (acquired by SDL Plc), Gomez, Inc. (acquired by Compuware), Plazes AG (acquired by Nokia), among others.
In his spare time he enjoys family life, cooking, fly fishing, and practicing karate and jiu jitsu with his son Adam
Nadav Berger, Founder & Managing Director, Peakbridge VC
Coming from a Third generation food industrialist family , Nadav has actively built many companies specialising in food applications, marketing and distribution. In 2008, Nadav co-founded the food applications lab FoodLab. The innovative developments at FoodLab lead to founding FoodLab Capital, a premier seed fund. The successful portfolio includes DouxMatok, InnovoPro, NextFerm and SimpleOrder (exited).
After that Nadav co-founded and is the managing Partner of PeakBridge, a fund manager managing NEWtrition (Nick's, TasteWise, Prenexus, UKKO..)– a series A+ Global fund for FoodTech and FoodSparks® – the 1st. European seed fund with collaboration with the EIT Food. Nadav holds a B.A in economics and political science from Tel Aviv University and an EMBA from Northwestern University, Kellogg School of Management.
In this new series we get personal with the people behind the brands, with the debut episode focusing on Beau’s Gelato. We join Co-Founder and CEO Joseph Eyre to find out how two partners with no previous experience in the food industry, one with a background in nursing the other in finance, came to start an award winning plant-based gelato brand. We discuss what made them take the plunge and start a business in an industry that was so alien to them, what fuels their passion and what comes next as they scale their brand. Join the conversation on Table Talk. About Beau’s Gelato Beau’s Gelato was born out of our shared passion for travel, discovery and – most importantly – great food. Prior to setting up Beau’s we travelled extensively, searching high and low for vegan dishes that were good enough to write home about.
Along the way, we were lucky enough to meet many incredible artisans doing amazing things with vegan ingredients. Inspired, we decided we would go back and craft our own contribution to the plant-based world: a fantastic vegan ice cream that everyone could indulge in and feel great about.
At the time that we made our decision, the vegan wave was still very much in its infancy. In stark contrast to all the exciting and interesting plant-based foods that we tasted on our travels, the scant options and bland fare that was available to us back in the UK left us cold. We could see that vegan food was being grossly undersold – and wanted to do something about it. With backgrounds in nursing and finance, there was a huge learning curve for us to go through before we could make a product as good as those we’d sampled abroad. Keen to learn more, we reached out to the former owner of a highly successful vegan ice cream parlour which operated in New York, who helped us to refine our initial development and recipe research, as well as providing valuable commercial advice for starting out.
From all of this emerged Beau’s Gelato: an authentic Italian-style ice cream made without any animal products. In keeping with the Italian heritage we learnt in Bologna, we created many of the classic household flavours that everyone knows and loves. Beau’s Gelato were the 2021 Food Matters Live Awards Plant Based Product of the Year winner.
Healthy soil is full of living organisms that help to generate the nutrients crops need to grow. But many conventional farming practices inadvertently degrade soil health over time, which in turn can reduce crop yields. Regenerative Agriculture aims to capture carbon in soil and aboveground biomass, reversing current global trends of atmospheric accumulation. At the same time, it offers increased yields, resilience to climate instability, and higher health and vitality for farming and ranching communities.
To explore regenerative agriculture and to find out the impact it could have on our environment, we once again, in partnership with Anglo American, join experts in the field to share their insight and experience. We speak to Ross Mitchell, Head of Agronomy and Technical Services, Anglo American Crop Nutrients and Paul Davey, seventh generation farmer and conservation agriculture contractor. Find out how we can regenerate our agriculture to improve sustainability in the future.
About our panel
Ross Mitchell, Head of Agronomy and Technical Services, Anglo American Crop Nutrients
Ross runs a global agronomy team overseeing the development of POLY4 in support of the company’s commercial contracts. With over 30-years experience, Ross has a wide spectrum of knowledge of agricultural practices ranging from the research of nutrient and pesticide dynamics in soil to seed production.
Before joining Anglo American, Ross specialised for eight years in sugar production – initially for large and smallholder farmers in China followed by large new farms in North Africa and the Indian subcontinent.
Paul Davey, Farmer
Paul Davey is a seventh generation farmer and conservation agriculture contractor. His wife manages their wholesale distribution and retail business which specialises in food, drinks and homeware made in Lincolnshire, UK. They run a shop in Lincoln which has an online home delivery service.
The farm specialises in seed production growing cereals, oilseeds, grass seeds and pulses, including vining peas for Birds Eye. A lambing flock of Lleyn ewes is run in conjunction with the arable enterprises and the farm pursues a strategy of healthy soils producing heathy plants and healthy food.
Paul was a finalist in the Soil Farmer of the Year competition 2019.
Intermittent fasting has been accepted for many years as a fast and effective way to lose weight, in fact Michael Moseley has published a number of best sellers on the 5:2 diet. However, a new and recently published study looks at the effects of fasting and lower energy intake in lean people. This podcast will explore the results of the study and what this means for our understanding of the success of intermittent fasting as a weight loss tool.
"Ultimately, fasting did result in weight loss in our experiment, so it is true to say that it was an effective approach in that regard," said James Betts, professor of metabolic physiology at the University of Bath in the United Kingdom and senior author of the new study. "However, we can confidently say it was not better than standard dieting in achieving that outcome and there were no other benefits specific to fasting within the context of our study."
In this episode of Table Talk we speak to Professor James Betts to find out about the study, and what it means for our understanding of nutrition, weight loss and health. Join the conversation on Table Talk.
About Professor James Betts
James Betts, Professor of Metabolic Physiology, University of Bath, Co-Director, Centre for Nutrition, Exercise & Metabolism, Chair of the Department for Health Research Ethics Committee
James is Professor of Metabolic Physiology at the University of Bath, where he is Co-Director of the Centre for Nutrition, Exercise & Metabolism and Chair of the Department for Health Research Ethics Committee. His research employs randomised controlled trials to study the effects of nutrition on metabolic regulation, the findings of which have been published in scientific papers in top-ranking scholarly journals. A particular focus of his work has been to examine the links between nutrient timing and human health, for which James was awarded the Nutrition Society Cuthbertson Medal at the Royal Society of Medicine for 'excellence in clinical nutrition and metabolism research'. James contributes widely within the University, having supervised many doctoral students through their research training; his integration of research into teaching was recognised by the University's Mary Tasker Award for excellence in teaching.
The UN has described our degradation of soil being 'as important as climate change' yet soil is often overlooked when we talk about the threats to future generations. It's easy to degrade soil quickly, but not easy to repair the damage that is caused so what can be done to protect our precious resource for agriculture in the future?
To find out we've assembled a panel of experts including Caroline Drummond, CEO, LEAF, Carl Edwards, Director of Education and Public Engagement, LEAF, and Dr Felicity Crotty, Lecturer in Soil Science, Royal Agricultural University. We'll discuss the scale of the challenge we face, what is happening now to raise awareness of the issues we're facing, and what we can do to fix our agriculture system. Join us for a fascinating and lively debate on Table Talk.
About our panel
Caroline Drummond, CEO, LEAF
Caroline Drummond has been Chief Executive of LEAF since it started in 1991. After graduating in Agriculture she worked on farms in the UK and overseas before joining LEAF. She was awarded an MBE for services to the agricultural industry in 2009 and has a Doctor of Science honoris causa (Hon DSc) from Harper Adams University. Caroline is a CHAP Board member, a Nuffield Scholar and Honorary Fellow for the Society of the Environment.
Carl Edwards – LEAF Education & Public Engagement Director
Carl leads LEAF’s ambitious education and public engagement strategy that is enabling schools to enrich their curriculum and increase public understanding of our modern farming industry. Carl is ensuring that the agricultural industry listens to the voice of young people in shaping how we work with our future generation; being at the forefront of promoting an understanding of the Agricultural industry by teenagers, a long-overlooked audience. Previously, Carl was an Assistant Principal and completed his Master of Education degree at the University of Cambridge in 2014, which focused on improving literacy and attainment for Geography students at GCSE level. Carl was made a Fellow of The Royal Society of Arts in 2018 in light of his commitment to sustainability and creating opportunities for greater engagement between communities, farming and the countryside.
Dr Felicity Crotty, Lecturer in Soil Science, Royal Agricultural University
Dr Felicity Crotty has been researching soil biology and soil health for the last twelve years. Felicity joined the Royal Agricultural University as a Lecturer in Soil Science and Ecology in 2018. She is a soil ecologist working with the aim of promoting soil health and sustainable agriculture and is particularly interested in investigating how agricultural management effects soil quality, focusing on soil biology (earthworms, springtails, mites and nematodes), physics (compaction and water infiltration) and chemistry (N, P, K and other nutrients). Through combining her expertise in all three areas of soil science she is trying to disentangle the real impact different management strategies have on soil health and farming sustainably. Felicity has current projects investigating the use of AI to identify earthworm casts, using sensors to detect earthworm movements in the field and monetising soil health. Felicity previously worked as the Soil Scientist at the Allerton Project (Game and Wildlife Conservation Trust) working on the Sustainable Intensification Research Platform (SIP), SoilCare project (EU Horizon 2020), and Soil Biology & Soil Health Partnership (AHDB). Prior to this, she was a Post-doc at Aberystwyth University working on the PROSOIL and SUREROOT projects; she spent a year as a Post-Doc in Canada at Dalhousie University (Halifax) and Saskatchewan University (Saskatoon), experimenting on the fungal feeding channel within the soil food web. She obtained her PhD at Rothamsted Research (North Wyke) investigating the passage of carbon and nitrogen through the soil food web.
The UK Government has committed to going 'net zero' by 2050. In practice this means getting rid of as many emissions as we produce. This can be achieved through removing harmful emissions as much as possible and in the instances where we still rely on fossil fuels, offsetting the emissions we produce. In the second of a series of podcasts focused on net zero, we rejoin the Food and Drink Federation to hear about the roadmap they've published that shows the food and drink industry could hit net zero by 2050, and find out how this will impact manufacturers.
Joining host Stefan Gates once again is Emma Piercy, Head of Climate Change & Energy Policy - FDF, and this time we also speak to Matt Loose, Chief Executive & Founder, Canopy Consulting. Join us to hear the scope of the challenge ahead, how it creates opportunities for food brands, and what the government needs to do to help support food and drink brands on their journey to net zero.
About our guests
Emma Piercy, Head of Climate Change & Energy Policy - FDF
Emma joined FDF in October 2019 to lead the Food and Drink Federation’s work programme in Climate Change and Energy. With the UK’s target of net zero by 2050, Emma is currently focused on decarbonising heat in the manufacturing process, to feed into Government’s forthcoming Energy White Paper and Heat Decarbonisation Roadmap.
Before joining FDF, Emma held a number of policy and regulation roles in the energy sector covering: RWE AG; RWE Npower Cogen; Elexon; Sustainable Energy Association; First Utility (now Shell Energy) and National Grid Gas.
Matt Loose, Chief Executive & Founder, Canopy Consulting
Matt helps clients make bold strategic decisions to transform sustainability outcomes. He helps organisations set inspiring sustainability ambitions and guides teams on the path to implement. He helps organisations engage and communicate with stakeholders to scale impacts.
Matt has advised leading organisations and multistakeholder initiatives across sectors to design, engage with and implement strategies to transform outcomes on the most urgent sustainability issues. Previously Matt was Senior Director at SustainAbility and a co-owner of Stratos. He’s worked in sustainability for Johnson Matthey and Ernst & Young. He’s a member of ACCA’s Global Sustainability Forum.
The traditional foods we love often have regional differences that make them unique. For example, the cheddar cheese you buy from your local supermarket may have a completely different flavour profile from the one you’d find in a sandwich in a pub in Ireland. These subtle differences can greatly impact our enjoyment of food, and flavour experts are applying this knowledge to create innovative and delicious plant-based dairy to meet a growing consumer demand. Joining us to explain how are the experts from Edlong, a global flavour house with offices around the world. With over 100 years of experience in the dairy market, and over four decades of plant-based dairy expertise, they’re perfectly positioned to explain how regional nuances and flavours can affect our enjoyment of plant-based dairy products. We’ll discuss all aspects of plant-based cheese, and host Stefan Gates gets the chance to sample some of the products and flavours they’ve developed. Join the conversation on Table Talk. About our guests
Julie Drainville, Sensory Manager
Julie Drainville leads all sensory functions for Edlong globally, maintaining a trained employee panel for sensory testing, and also collaborating with applications scientists and customers to run testing to meet project needs. Julie has an extensive background in food science including over 14 years in the sensory field, a degree from Purdue University in Foods, Nutrition and Business/Dietetics, a Master of Science in Nutrition Education from Rosalind Franklin University, and completion of the UC Davis Applied Sensory and Consumer Science Certificate Program.
Laura Enriquez, Master Scientist. Strategic Applications
Laura Enriquez is adept at understanding customer needs and applying her 30+ years of extensive technical expertise in food science to develop solutions to formulation challenges, increase the speed of product development and shorten the sales cycle to customers. She works closely with customers in the U.S., Latin America and Europe and works with and mentors the applications team in tailoring customer-specific applications to deliver value, cost savings and create great tasting food. Laura has a degree from Universidad Iberoamericana (Mexico City) in Food Science and Nutrition.
Rick Schultz, Master Flavorist, Strategic Product Development
Rick is a highly accomplished Master Flavorist responsible for leading all aspects of new flavor development, dairy flavor technology and innovation at Edlong. With over 40 years of industry experience, Rick’s areas of focus include enzyme and culture technology, encapsulation and delivery systems, flavor cost optimization, flavor performance analysis, masking and mouthfeel. Rick previously held technical roles at Kraft Foods, John Sexton and Miles Laboratories.
Some of the largest ingredients companies are leading the way with food and drink innovations that will feed the future. In this special edition of the Table Talk podcast we look back to conversations we've had with Cargill, Gelita, Givaudan and Ÿnsect to find out how they're developing the flavours to support consumer trends.
Find out why insect protein could be the future of sports nutrition, how e-sports athletes are gaining an edge through supplements, how umami can be harnessed to improve flavour and what challenges still need to be conquered in order to expand the world of dairy alternatives as host Stefan Gates joins the leading names from the ingredients world.
About our guests
Antoine Hubert, Chairman & CEO, Ÿnsect
Antoine is Ÿnsect’s Chairman and CEO. He also leads the cooperative insect industry association, the International Platform of Insects for Food and Feed (IPIFF) and is Board Member of Protéine France consortium and LFD. Prior to co-founding Ÿnsect, Antoine worked on scientific projects in environmental risk assessment, biomass and plastics recycling. He is an agronomy engineer graduate from AgroCampus-Ouest and AgroParisTech. Together with Alexis, he co-founded NPO WORGAMIC and the company ORGANEO.
Franziska Dolle, Gelita
Franziska Dolle (M.Sc.) is a nutritional scientist and an expert for collagen peptides, who is always focused on and passionate about empowering people to improve their nutritional and active lifestyle.
Her goal is to implement population-wide health promotion concepts and effective measures for disease prevention. In pursuit of this goal, she examined the importance of protein intake to prevent sarcopenia – the muscle loss in the elderly.
For the last five years Franziska has co-created and implemented innovative lifestyle nutrition products with Bioactive Collagen Peptides®. In “The White Tissue” guide from GELITA she presents the new role of proteins in Sports Nutrition.
At GELITA AG Germany Franziska Dolle is Product & Account Manager Health & Nutrition. In this role she is in charge of New Business Development and Global Product Management for the brands BODYBALANCE®, FORTIBONE® and CURADERM®. As Account Manager she is responsible for sales of GELITA’s collagen peptides in Northern Europe and Germany.
Nicole Oelhafen, Senior Project Manager for Consumer Sensory Insights EAME, Givaudan
Nicole joined Givaudan in 2004 as Sensory Panel Leader; in 2015 she became Consumer Sensory Project Manager for EAME. She helps to translate consumer insights into actionable concepts and solutions, bringing the voice of the consumer into the heart of the business.
She holds a Master’s Degree in Social Sciences and German Literature & Linguistics from the University of Zurich. Outside of work she enjoys spending time with her family, hiking, cooking, and exploring nature. She is based in the Givaudan Zürich Innovation Center in Switzerland.
Matthias Bourdeau, Marketing Manager Texturizers, Cargill Starches, Sweeteners and Texturizers Europe
Working for the Nielsen Company and other research agencies, Matthias gained over 10 years of experience in consulting packaged food and beverage manufacturers across Europe and Africa on marketing their products in retail. Since joining Cargill’s Starches, Sweeteners and Specialties Business Marketing team three years ago, he supports new product launches and drives marketing campaigns, with a specific focus on dairy alternatives and meat alternatives. He is passionate about consumer research and market positioning. Matthias is based in Belgium and is a proud new dad.
One year ago Table Talk Podcast host Stefan Gates sat down with members of the food industry and the UK government to hear about the new strategy that was intended to tackle a growing obesity epidemic in the country. One year on, what impact have the measures had, what will be adapted for the future, and is the strategy working? Joining us to dissect the benefits of the UK obesity strategy, and to find out what further changes will be needed if we’re to become a healthier country in the future, are Dr. Jennifer Dixon, CEO, Health Foundation and Anna Tayler, Executive Director, Food Foundation. Join us for a fascinating and lively discussion to see where we’re going wrong in our efforts to improve our health and wellbeing. About our guests Dr Jennifer Dixon, CEO, Health Foundation Dr Jennifer Dixon joined the Health Foundation as Chief Executive in October 2013. Jennifer was Chief Executive of the Nuffield Trust from 2008 to 2013. Prior to this, she was Director of Policy at The King’s Fund and was the policy advisor to the Chief Executive of the National Health Service between 1998 and 2000. Jennifer has undertaken research and written widely on health care reform both in the UK and internationally. Originally trained in medicine, Jennifer practised mainly paediatric medicine, prior to a career in policy analysis. She has a Master’s in public health and a PhD in health services research from the London School of Hygiene and Tropical Medicine. In 1990– 91, Jennifer was a Harkness Fellow in New York. Jennifer has served as a Board member on several national regulatory bodies: the Health Care Commission 2004–2009; the Audit Commission 2003–2012; and the Care Quality Commission 2013–2016. She has led two national inquiries for government: on the setting up of published ratings of quality of NHS and social care providers in England (2013); and on the setting up of ratings for general practices (2015). She was also a member of the Parliamentary Review Panel for the Welsh Assembly Government advising on the future strategy for the NHS and social care in Wales (2017–2018). In 2009, Jennifer was elected a fellow of the Royal College of Physicians, and in 2019 was elected as a fellow of the Academy of Medical Sciences. She was awarded a CBE for services to public health in 2013, and a Doctor of Science from Bristol University in 2016. She has held visiting professorships at the London School of Hygiene & Tropical Medicine, the London School of Economics, and Imperial College Business School. Anna Taylor, Executive Director, Food Foundation Anna joined the Food Foundation as its first Executive Director at the beginning of June 2015 after 5 years at the Department for International Development. At DFID Anna led the policy team on nutrition and supported the delivery of the UK’s global commitments to tackle undernutrition. Before joining DFID Anna worked for a number of international organisations including Save the Children and UNICEF and has been at the forefront of international leadership on nutrition for several years and supporting programmes in a wide range of contexts in Africa and South Asia. Anna has also worked for the UK Department of Health. In 2014 she was awarded an OBE for her work to address the global burden of undernutrition. She did a MSc in Human Nutrition at the London School of Hygiene and Tropical Medicine in 1994. In May 2017 Anna became a member of the London Food Board to advise the Mayor of London and the GLA on the food matters that affect Londoners. She is a Board member for the Emergency Nutrition Network, the International Food Policy Research Institute based in Washington DC, Veg Power and Biteback 2030. She is currently serving as Chief Independent Adviser to Henry Dimbleby for the development of the National Food Strategy.
Do you understand what the various health claims on food packaging actually mean for your nutrition? If not, you’re not alone. Food health claims can be confusing to shoppers and manufacturers alike, with regulations muddying the waters and consumers in different countries being skeptical around the claims brands make. How can the health claims on food be simplified, in a way that is transparent and understandable for everyone? Joining host Stefan Gates this week is Professor of Sociolinguistics, Rodney Jones from the University of Reading. Funded by the European Institute of Innovation and Technology, Rodney is the lead of the Health Claims Unpacked project, which is looking at how language around health claims can be improved to make them more appealing and understandable. Why do Italian consumers prefer to buy products with no health claims, why do some manufacturers in France simply not bother to use them, and how do linguistics affect our impression of the benefits of the food we eat? Join the conversation on Table Talk to find out. About Professor Rodney Jones Rodney Jones, Professor of Sociolinguistics, Head of Department, University of Reading Rodney's main areas of interest are discourse analysis, interactional sociolinguistics, and language and digital media. He is particularly interested in how digital media affect the way people conduct social interactions and manage social identities. For the past two decades he has been involved with the late Professor Ron Scollon and other colleagues in developing an approach to discourse called mediated discourse analysis, the principles of which are laid out in his 2005 book with Sigrid Norris Discourse in Action: Introducing mediated discourse analysis. He has applied this approach to a range of contexts including health and risk communication, classroom discourse, professional communication, computer mediated communication, and language and creativity. Rodney has authored/edited twelve books and over fifty journal articles and book chapters.
The global ice cream market is expected to hit $75bn by 2024 and to maintain growth brands are constantly having to innovate new recipes and flavours, while responding to changing consumer demands prompted by challenges including Covid-19 and climate change. Is changing consumer demand leading to a surge in plant-based, healthier and more sustainable ice cream? To find out we’re joined by the true experts in the field, Tetra Pak and Mintel. Tetra Pak equipment and lines are responsible for the production of as much as 50% of the world’s ice cream, and Mintel are the world’s leading market intelligence agency tracking consumer opinions and trends to develop an understanding of what consumers want and why. About our guests Torben Vilsgaard, Ice Cream Academy Manager, Tetra Pak Torben Vilsgaard is Ice Cream Academy Manager at Tetra Pak, the leading producer of ice cream equipment. In this role, Torben focuses on performance and quality. His work entails starting up the Academy, where he plans and executes training within the Ice Cream business unit and channels to market, thus driving, creating and maintaining knowledge build-up. Regina Haydon, Global Food and Drink Analyst, Mintel
Regina Haydon is Global Food and Drink Analyst at research company Mintel. In this role, she provides best-in-class client service through deliverables that meet and/or help develop her clients’ business objectives across a broad range of FMCG categories in Europe and globally.
In this day and age we’ve got apps for everything - travel, making new connections, and of course to help us improve our mental and physical health and well-being. With research showing how important gut health is to mental and physical health, will digital apps to improve your gut health be the next in your download queue? Our guest on this podcast, our second in a series focused on mHealth, certainly thinks so. We’re joined by André Sommer, Co-Founder and Co-CEO, Cara Care. Andre will explain why personalised gut health insight is so important, how it can help improve our health, and what the future could look like in the mHealth space. Join the conversation on Table Talk. About our guest André Sommer, Co-Founder and Co-CEO, Cara Care Cara Care is a Berlin-based HealthTech startup, founded in 2016 by Andre Sommer, Dankrad Feist, Jesaja Brinkmann and Orest Tarasiuk. The business is run by a team of nutritionists, psychologists and other medical experts helping to create a truly holistic, specialist approach to gut health. Individuals are assessed thoroughly for their condition, their symptoms and their goals, all of which helps Cara Care to tailor a personalised plan that works for the user. Cara Care also provide a holistic approach to gut health, not only focusing on nutrition but also offering audio-guided hypnosis, elimination and reintroduction diet plans, food lists and recipes, emotional and behavioural exercises and more. So far, Cara Care have raised a total funding amount of $9 million over the course of 5 funding rounds. Their latest round, a Series A, was announced in June 2019, and raised $7 million.
The UK Government National Food Strategy, led by Henry Dimbleby the founder of restaurant chain Leon, has submitted a set of recommendations to help the nation become healthier, reduce obesity and become more sustainable. Will the strategy form the foundation of a healthier future? Or do we need to look deeper at key issues that face our dysfunctional food system?
The Table Talk Podcast has spoken to the leading voices in the country to find out how we can fix our broken food system, and build a secure future. In this episode we look back to conversations with Tim Lang, Professor of Food Policy at City University London’s Centre for Food Policy, Jo Churchill MP, Parliamentary Under Secretary of State for Prevention, Public Health and Primary Care, Chris Venables, Head of Politics, Green Alliance and Dr Michael Clark, Researcher, Nuffield Department of Population Health, University of Oxford to discuss the scale of the problems the UK faces, what the government proposes to do to fix them, and whether meat and dairy consumption needs to be dramatically reduced in order to meet climate targets. Join the conversation on Table Talk.
About our guests
Tim Lang, Professor of Food Policy at City University London’s Centre for Food Policy
Tim Lang has been Professor of Food Policy at City University London’s Centre for Food Policy since 2002. He founded the Centre in 1994. After a PhD in social psychology at Leeds University, he became a hill farmer in the 1970s in the Forest of Bowland, Lancashire which shifted his attention to food policy, where it has been ever since. For years, he’s engaged in academic and public research and debate about its direction, locally to globally. His abiding interest is how policy addresses the mixed challenge of being food for the environment, health, social justice, and citizens. What is a good food system? How is ours measured and measuring up? His current research interests are (a) sustainable diets, (b) the meaning of modern food security and (c) the implications of Brexit for the food system.
Jo Churchill MP, Parliamentary Under Secretary of State for Prevention, Public Health and Primary Care
Jo Churchill was brought up in East Anglia and, before moving to Suffolk two years ago, lived and worked in the rural county of Lincolnshire, with her husband and four daughters. Her early career started in retail for both regional and global brands and led her into site development and the building industry. Since 1994, she has run two successful contracting companies.
In July 2016, she was elected, with joint highest nominations to join the Executive Committee of the Commonwealth Parliamentary Association (CPA).
In July 2016, she was appointed Parliamentary Private Secretary (PPS) to Rt Hon Mike Penning MP, Minister of State for Armed Forces.
In 2017, she was appointed PPS to Jeremy Hunt MP, Secretary of State for the Department of Health.
In 2018, she was appointed to Assistant Government Whip in HM Government.
In 2019, she was appointed Parliamentary Under Secretary of State for Prevention, Public Health and Primary Care in HM Government.
Chris Venables, Head of Politics, Green Alliance
Chris runs Green Alliance’s Political Leadership theme. He works to build the political momentum for bold and ambitious political action on the climate and nature crises. He manages the Climate leadership programme for MPs and joint UK-focused advocacy work with business and civil society.
He previously worked in the Houses of Parliament as the campaigns and political lead for Green Party MP Caroline Lucas on environmental issues. Before that, he led the work for the global health charity Medact on social and economic justice and worked in Brussels for a foreign policy think tank. He has been involved in grassroots organising and campaigning for over a decade. He has a BA in politics from the University of York.
Dr Michael Clark, Researcher, Nuffield Department of Population Health, University of Oxford
Mike's research interests include the environmental, economic, and health impacts of food systems. He uses models to provide quantitative estimates on the current and projected impacts of the food system, as well as the potential benefits of changing the food system (e.g. by changing diets, or the rate at which yields increases).
Mike joined the Centre on Population Approaches for Non-Communicable Disease Prevention in August 2018, and is working on expanding the Centre's food system model to incorporate biodiversity and economic outcomes in collaboration with the Wellcome funded projected "Livestock, Environment and People", as well as with researchers from other departments across Oxford and international collaborators.
Mike holds a PhD in Natural Resources Science and Management from the University of Minnesota - Twin Cities, and studied biology and ecology at undergraduate level.
This week we once again explore the UK Environment Bill, and how it will impact food brands and manufacturers. Following last weeks look at deforestation, we now turn our attention towards packaging. With the bill placing more responsibility on producers to make changes to their packaging in order for them to be easily recyclable, we look at how food brands will need to adapt to help the environment. Joining us are two experts in packaging and sustainability Martin Hyde, Policy Leader, Comply Direct and Julian Hunt, Vice President Public Affairs & Communications, Coca Cola European Partners. They explain what the new legislation means for the environment and how food brands will need to adapt. Join the conversation on Table Talk. About our panel Martin Hyde, Policy Leader, Comply Direct Martin is the dedicated Policy Leader at Comply Direct Ltd, responsible for engaging members in environmental legislation and regulation change, informing both internal and external stakeholders on key policy developments within the waste and resources industry and advising on significant impacts, ensuring that Comply Direct is able to pursue the best interests of its 1600+ customers. With a background in data management, packaging consultancy and working with producers to meet their environmental compliance, Martin has a wealth of invaluable environmental policy knowledge and champions industry and customer engagement. His policy role is focussed on highlighting the impacts of upcoming legislation and leading the development of consultation responses on behalf of the business and its customers. In addition, Martin has a personal passion for the Circular Economy which complements his expertise on Producer Responsibility and government measures such as the UK Plastic Tax, ensuring the meaningful, closed-loop advice and solutions which Martin regularly provides to affected organisations. Julian Hunt, Vice President Public Affairs & Communications, CCEP Julian Hunt joined Coca-Cola European Partners in 2011 as Vice President of Public Affairs, Communications & Sustainability for GB. In this role he is responsible for all aspects of CCEP’s internal and external communications, as well as its sustainability and Government affairs programmes. He has recently taken on additional responsibility for Sweden, Norway and Iceland. Prior to joining CCEP, Julian was Director of Communications at the Food and Drink Federation where he helped to steer the industry through many challenging debates, not least on public health. Before that, Julian was Editor of The Grocer magazine. In June 2013 he joined the Board of OPRL Ltd, the organisation which runs the packaging recycling information scheme in Great Britain. He is proud also to have supported the work of other organisations including the School Food Trust, FareShare and GroceryAid.
The UK Environment Bill aims to ensure that UK-based companies are transparent about their supply chains and their impact on deforestation and proposes fines for those who don’t adhere.
What will this new legislation mean for food and drink brands, why is it important, and does it go far enough? Joining Table Talk this week to share their views are Sam Lawson, Founding Director, Earthsight, Alice Lucas, Advocacy and Policy Manager, Fairtrade Foundation and Robert Sheasby, Chief Executive, The Agricultural Industries Confederation.
About our panel
Sam Lawson, Founding Director, Earthsight
Earthsight is a non-profit organisation committed to harnessing the power of primary investigative research and reporting to bring attention to pressing issues of human rights and environmental justice. We aim to get to the core of an issue, using a range of investigative research methods to obtain first-hand, documented evidence of crimes against both people and the planet which is irrefutable and impossible to ignore. By following the money and tracing supply chains, our research also aims to expose the complicity of consumers and financiers in abetting these abuses.
Alice Lucas, Advocacy and Policy Manager, Fairtrade Foundation
Alice Lucas is Advocacy and Policy Manager at the Fairtrade Foundation, leading on the organisation’s policy response to Human Rights and Environmental Due Diligence Legislation, and it’s work on trade policy. Alice has been following the progress of the Environment Bill through Parliament and continues to engage with Members of Parliament and Government departments on the deforestation proposals.
Alice holds an MSc in International Public Policy. Prior to joining Fairtrade, Alice worked on European Immigration and Asylum policy and advocacy. She has previously worked in the Communications and Education sector, and is currently acting as an advocacy strategy consultant to smaller NGO’s. Alice is Board member for the Trade Justice Movement.
Robert Sheasby, Chief Executive, The Agricultural Industries Confederation
Robert Sheasby was appointed the Agricultural Industries Confederation (AIC) Chief Executive in May 2018. In this role Robert has overall responsibility for all aspects of the AIC, across its political lobbying, member representation and the six trade assurance schemes it runs on behalf of the agricultural supply sector. Robert joined the AIC after 17 years at the National Farmers’ Union (NFU) where he had held various roles, most recently as NFU Regional Director for East Anglia. Prior to this Robert had been Regional Director in the North West and NFU Surveyor for England & Wales.
Robert studied at Seale Hayne Agricultural College and holds a degree in Rural Estate Management as well as being a member of the Royal Institution of Chartered Surveyors (RICS). Prior to joining the NFU in 2001 Robert worked in the South West and the Thames Valley for firms of chartered surveyors as land agent and auctioneer. Robert is also a member of the Agricultural Law Association (ALA). Robert is experienced in agricultural political lobbying both at a national and European level. He has been involved in the development of national policy with Government, shaped European policy, as well as worked with national infrastructure companies to develop framework agreements for national use.
With traditional farming using 77% of agricultural land, but only providing 18% of the world's calories, it's clear our food system is fairly dysfunctional. 69% of the EU's protein-rich feed, such as soya, is imported, contributing to a growing climate crisis. With 1kg of insect protein using 99.4% less land than soy, the main ingredient in animal feed, will the insect farming offer a sustainable solution for the future?
To find out, we speak to Keiran Whitaker, Founder and Director, Entocycle. Entocycle is a British insect farming startup that directly addresses all of these scary inefficiencies in our current food system. The company takes a ‘circular economy’ approach to production, it takes in pre-consumer food waste such as spent coffee grounds and beer grains and utilises insect’s natural bio-conversion process to convert this waste into natural, protein-rich insects to feed animals. Join us for a fascinating look into the potential for insect farming in the UK, and the positive impact it can have on our economy and environment.
About our guest
Keiran Whitaker, Founder and Director, Entocycle
Keiran Whitaker received a bachelor’s degree in environmental design from Oxford Brookes University and a master’s degree in science from the University of Manchester.
As an environmental engineer, Whitaker saw the potential benefits to crops and livestock that come from harvesting insect protein. He launched Entocycle in 2014 to farm insects as a sustainable alternative to soy and fishmeal.
Whitaker has successfully taken Entocycle through the Mass Challenge UK Business Accelerator, the Silicon Valley Y Combinator (Silicon Valley) and the prestigious Pearse Lyons Accelerator. He has raised funding for two facilities in London and the company’s soon-to-be first commercial facility in the U.K.
Professor Robert Thomas is leading the Phyto-V study to understand the impact of gut health on COVID-19. The purpose of the study is to determine if nutritional interventions could help shorten the severity or duration of illness for those infected with the virus.
In this latest Table Talk we sit down to talk to Professor Thomas to find out all about this new study. Whilst it is widely known about the gut health brain axis, the gut health lung pathway is less known. The study explores whether phytochemicals and probiotics have a role to play in aiding faster recovery from Covid. We'll explore the results to date and what this means for our diet, what food we should be eating, and how we it affects severity and duration of COVID-related illness. It's a fascinating look further into the world of gut health, join the conversation on Table Talk.
About Professor Robert Thomas
Professor Robert Thomas is a full time NHS Consultant Oncologist at Bedford and Addenbrooke's Hospitals, a teacher at Cambridge University and a visiting Professor of Sports and Nutritional science at the University of Bedfordshire. He manages patients with chemotherapy, radiotherapy, hormones and biological targeted treatments but incorporates nutritional and lifestyle strategies to enhance their effect, reduce side effects and improve outcomes.
He is also head of a Lifestyle and Cancer Research Unit which designs and conducts government approved scientific studies evaluating the impact of exercise, diet and natural therapies on cancer and other chronic diseases. The scientific papers resulting from this research, conducted in collaboration with Universities in Southern California, Cambridge and Glasgow, can be reviewed online.
He currently leads the UK's covid-19 nutritional intervention study (The Phyto-V study) assessing whether prebiotic polyphenol rich foods plus the yourgut+ probiotic could lower the severity and duration of symptoms.
He is author of the UK bestseller "How to Live and has been awarded The Hospital Doctor journal "Doctor of the Year" the British Oncology Association “Oncologist of the Year” and The Royal College of Radiologist Research Medal and the NHS communication prize.
Photo (C) Richard Cannon
Could mobile health apps, known as mHealth, be the answer to managing food allergies for those who live with them? Millions of patients suffering from allergic diseases may benefit from mHealth innovations. The European Academy of Allergy & Clinical Immunology created a task force to assess the development and future potential of ICT in the field of allergy. Food allergy apps could play a significant role for different stakeholders, including patients and patient organisations, GPs and the food industry.
Joining Table Talk to explain the opportunities, the potential, and the risks around food-allergy supporting mHealth are James Gardner, Allergy Nurse Consultant, Great North Children’s Hospital and Professor Michael Rudenko MD, PHD, FAAAAI, Allergy Consultant, Specialist in Allergy and Immunology, Medical Director and Founder of London Allergy and Immunology Centre. We explore this expanding sector and take a look at what the future might hold for mHealth and food allergy management.
About our guests
James Gardner, Allergy Nurse Consultant, Great North Children’s Hospital
James previously worked with the allergy teams at St Mary’s Hospital, Evelina Children’s Hospital, Royal Free Hospital & Royal National Throat, Nose and Ear Hospital, all in London.
After relocating, he is currently the Children’s and Young Persons Allergy Nurse Consultant at the Great North Children’s Hospital in Newcastle and Associate Clinical Lecturer in Newcastle University and he is the programme lead of the Allergy E-module. He is the Secretary of the Allied Health working group in the European Academy of Allergy and Clinical Immunology.
He is involved in several European task force groups through the academy including competencies for allied health working allergy and M-health. He is involved with many food allergy support groups and regularly on various allergy social media groups (Twitter @allergynurseuk).
Professor Michael Rudenko MD, PHD, FAAAAI, Allergy Consultant, Specialist in Allergy and Immunology, Medical Director and Founder of London Allergy and Immunology Centre
Prof Rudenko founded London Allergy and Immunology Centre in 2011 as a single practice. The centre has been externally audited and was accredited as a Centre of Excellence and Reference for conditions Urticaria and Angioedema UCARE and ACARE.
Health and wellbeing has become central to many of our lives with health-conscious consumers demanding natural products made with pure and simple ingredients. Immune health has garnered particular attention owing to the COVID-19 pandemic and the desire for people to choose functional foods that help support their immune system.
The Caribbean has historically been a tropical haven for a range of plant-based or natural ingredients. It’s therefore no surprise that the region is seeing a surge in demand for these natural products. With increased demand, the question of sustainability becomes of paramount importance, not only in terms of preserving the quality and potency of the product during production, but also ensuring farmers and local communities are not compromised or marginalised but in fact benefit from the surge in demand.
In this podcast we hear from academics, food and drink industry experts and Caribbean exporters on the functional benefits of seamoss, more commonly known as Irish moss, turmeric, moringa, ginger and other natural products including gluten free flours and tropical fruit pulps and spices on what the Caribbean is doing to ensure sustainable practices and how indigenous communities are supported in meeting this growing trend for immune health.
About our panel
Natasha Edwin- Walcott, Senior Advisor, Competitiveness and Export Promotion Caribbean Export Development Agency
Natasha is a Trade Advisor with over 12 years’ experience in multilateral and regional trade policy. She is the Senior Advisor, Competitiveness and Export Promotion at Caribbean Export Development Agency where her role involves assisting SMEs to become more competitive, become export ready and take their products to market. She has worked at the OECS Trade Mission in Geneva Switzerland, advocating and defending OECS Member State interests before the World Trade Organisation, UNCTAD and other International Organisations. She is also a former employee of Invest Saint Lucia working in investment promotion. Natasha holds a BA in Politics and International Relations, an MA in Globalisation, Development and Transition both from the University of Westminster, UK, and a Post Graduate Certificate in International Management from the University of Liverpool. She is passionate about international affairs and economic development.
Ms Kareema Muncey, Owner and Managing Director, Home Choice Enterprise Ltd
Ms. Muncey is the owner and Managing Director of Home Choice Enterprise Ltd. She started the company 22 years ago from a bag on her back, selling her first and signature product of Home Choice, peppered shrimp. She never gave up on herself or faith in God and now Home Choice is an award-winning brand and Ms. Muncey is arguably an emerging voice for small businesses in the food manufacturing industry.
Dr Damian Cohall, Deputy Dean and a Senior Lecturer in Pharmacology, University of the West Indies
Dr. Damian Cohall is a Jamaican born pharmacologist who joined the Faculty of the Medical Sciences, The University of the West Indies (UWI), Cave Hill in 2008. He is currently the Deputy Dean (Preclinical Sciences) and a Senior Lecturer in Pharmacology at the university and has profound research interests in Ethnopharmacology and Pharmacognosy. In 2014, he published a book through the UWI Press entitled “Medicinal Plants of Barbados for the Treatment of Communicable and Non-communicable Diseases”. Most recently, he co-authored the chapter “Pharmacodynamics -A Pharmacognosy Perspective” in a book entitled Pharmacognosy: Fundamentals and Strategy, Elsevier: In Press. He also maintains an active research interest in cardiovascular risk profiling and medical education, and has published successfully in those areas. He is also a member of the Editorial Board of the West Indian Medical Journal.
Umeeda Switlo, President, Naledo Belize Ltd.
Umeeda first went to Belize to volunteer with the Belizean government through CUSO International to share her business skills with youth. While in Belize, Umeeda traveled the country and met other people of Indian ancestry. She learned the story of how their ancestors had come to the country as indentured servants over 200 years ago. As they were sharing stories, of course cooking came up; one farmer showed her the turmeric that grew wild on his land. Their ancestors had brought the golden root with them! It was the most vivid orange and the best quality Umeeda had ever seen! After months of experimenting, she came up with the recipe for the world’s first wildcrafted, whole root turmeric paste – Truly Turmeric. We decided to build a social enterprise that would support growers to earn extra income, employ youth, improve health around the world, and produce products sustainably. Our company’s name comes from the district in Belize where our turmeric is sourced, Toledo and Nareena’s name… Na + ledo = Naledo. Embarrassing for her daughter, Nareena, proud mom bragging rights for Umeeda.
The Health Survey for England 2019 estimates that 28% of adults in England are obese, with a further 36% categorised as overweight. For children, 9.9% of 4-5 year olds are obese, growing to 21% by the time they reach 10-11. It's clear that obesity is a major problem in the country, but what are the psychological factors that influence obesity? Can an understanding of psychology help when trying to change the way we interact with food?
Joining us to discuss this is Dr Lisa Newson, BSc (Hons), MSc, D Health Psyc. CPsychol. Reader in Applied Health Psychology, Health Psychologist, Liverpool John Moores University. Dr. Newson provides a comprehensive background on the psychological factors that come into play, how they affect the way we make food choices, and what can be done to turn the tide for the future.
About Dr. Lisa Newson
Dr. Lisa Newson, BSc (Hons), MSc, D Health Psyc. CPsychol. Reader in Applied Health Psychology, Health Psychologist, Liverpool John Moores University.
Dr Newson is a Reader in Applied Health Psychology at Liverpool John Moores University, who has varied experience as a Health Psychologist. She is a proud innovator of Health Psychology and has experience across the full spectrum of application within academia and healthcare practice. Dr Newson's expertise influences health prevention- overlapping with public health, and is applied directly to the management of long-term conditions. She has lead the British Psychological Society’s Obesity task group, who produced the Psychological Perspectives on Obesity policy document (2019), and has most recently contributed to the Parliamentary Committees post note on childhood obesity (March, 2021).
With a growing climate crisis, and population, food and beverage brands are facing the difficult question of how to produce more while impacting the environment less. The need to utilise our natural resources sustainably has never been greater, and on this podcast we look back at conversations we've had with three well-known brands who are putting sustainability at the heart of their organisations.
We speak to David Wilkinson, Senior Director Agriculture, PepsiCo Europe, Anna Pierce, Director of Sustainability, Tate & Lyle, and Katie Leggett, Sustainability Cheerleader, Innocent Drinks to find out how their brands are approaching their sustainability challenges in order to improve their credentials within their organisations and supply chains. Join the conversation on Table Talk.
About our panel
Anna Pierce, Director of Sustainability, Tate & Lyle
Anna Pierce is the Director of Sustainability at Tate & Lyle, a 160-year-old business-to-business ingredient supplier. She is working to refocus the company’s sustainability programme on initiatives and partnerships that provide the greatest opportunity for positive impact in support of the its purpose – Improving Lives for Generations. She is leading Tate & Lyle’s efforts to infuse sustainability throughout the company’s operations.
Anna joined Tate & Lyle after spending her career in various Environment, Health and Safety roles at General Electric. She holds a Bachelor of Science degree in Environmental Science, a minor in Environmental and Occupational Science and Health, and an MBA from Gannon University. She also maintains accreditation as a Certified Safety Professional.
Katie Leggett, Sustainability Cheerleader, Innocent Drinks
Katie is the innocent drinks ‘sustainability cheerleader’ specialising in internal engagement and sustainability communications. Katie has worked with the WBCSD Sustainable Lifestyles team as well as in Corporate Responsibility reporting at ArcelorMittal. Katie joined the innocent sustainability team in 2014 and has since led their approach to human rights, made sure everyone at innocent has sustainability in their objectives and written innocent’s first ever ‘good all round’ report. Katie believes that – since a business is only made up of the people who work within it – it’s really important that sustainability teams invest time to make sure their colleagues are proud of, and can actively support, their company’s commitment to sustainability.
David Wilkinson, Senior Director Agriculture, PepsiCo Europe
David Wilkinson leads our Agricultural procurement team and is responsible for sourcing our direct agricultural raw materials across Europe and maintaining the relationships we have with our farmers – some extending 3 generations. Farmers are a key part of our business growing the crops that are at the heart of many of our core brands – whether it’s the potatoes that make Walker’s and Lay’s crisps, the oats that make Quaker, or the maize that make Doritos.
David has worked for PepsiCo for 21 years and was originally an engineer by training. He now leads PepsiCo’s team of agronomy experts across the Europe sector and oversees PepsiCo’s Sustainable Farming Programme. He is passionate about the role companies like PepsiCo can play in helping farmers to meet the challenges facing the food industry – from adapting farming techniques in the wake of changing climate conditions, to growing more crops using less water, energy and carbon.
With the active lifestyle and sports nutrition markets growing exponentially, how will this group of consumers meet their dietary needs sustainably in the future? Insect cultivation uses a fraction of the land, energy and water required for traditional farming, and has a significantly lower carbon footprint. Crickets produce up to 80% less methane than cows and 8-12 times less ammonia than pigs, for example. Could insect protein be the sustainable solution for the climate-conscious active lifestyle consumer?
Our guests on this episode of the Table Talk Podcast both think so. We're joined by Tim Boote, Founder, Protein Rebel and Antoine Hubert, Chairman & CEO, Ÿnsect, to hear how insects offer an alternative, sustainable source that is less impactful when compared to meat and dairy and offers a protein and vitamin-rich punch. Join the conversation on Table Talk.
About our panel
Tim Boote, Founder, Protein Rebel
Tim is the founder of clean and sustainable sports nutrition brand, Protein Rebel. Launched in August 2020, Protein Rebel focuses on natural ingredients and new types of proteins for endurance athletes and active lifestylers. The company uses plants and crickets as ingredients to help improve performance whilst reducing our impact on the planet.
Tim’s background is in interim marketing for FMCG companies. He's worked for a number of organisations including PZ Cussons, Kellogg and Nandos Grocery. In 2019, Tim conceived the idea of Protein Rebel and started working on the business full-time. Tim has a keen interest in healthy eating and enjoys running and cycling. A few years' ago, he became increasingly aware of what he was putting into his body and the effect it was having on his performance and the planet. Searching for sports nutrition products, he struggled to find any with clean ingredients and which focused on sustainability. It was then he recalled the time he ate insects in Africa and how nutritious and sustainable they were. With some additional research it became clear that insects, especially crickets, are a superfood built for athletes. The first Protein Rebel product was soon born - a cricket and pea protein powder to support strength training goals.
Antoine Hubert, Chairman & CEO, Ÿnsect
Antoine is Ÿnsect’s Chairman and CEO. He also leads the cooperative insect industry association, the International Platform of Insects for Food and Feed (IPIFF) and is Board Member of Protéine France consortium and LFD. Prior to co-founding Ÿnsect, Antoine worked on scientific projects in environmental risk assessment, biomass and plastics recycling. He is an agronomy engineer graduate from AgroCampus-Ouest and AgroParisTech. Together with Alexis, he co-founded NPO WORGAMIC and the company ORGANEO.
In the next 5 years, the top 20 global consumer packaged goods companies are expected to experience slower growth than their smaller category competitors. As consumer expectations and behaviours have shifted in recent years, exacerbated by the Covid-19 pandemic, food and beverage brands need to search for growth in new ways and different places. Will innovating and disrupting the establishment be the secret to growth for food brands, or will new partnerships and category convergence create the biggest opportunities? To help us answer these questions and more, we speak to global professional services company and technology leader Accenture to gain their perspective on the future landscape for food and beverage brands. Joining host Stefan Gates are Oliver Grange, Managing Director for Consumer Goods Strategy at Accenture and Giles Hanson, Director for ?WhatIf! Innovation, part of Accenture, to share their insight and predictions on how food brands will achieve growth in a new consumer landscape. About our panel Oliver Grange Oliver is a Managing Director in Accenture’s Consumer Goods practice. He helps executives in the consumer goods sector address major disruptive trends, innovate and transform their businesses for growth. Giles Hanson Giles leads the European Consumer Goods practice at ?WhatIf! Innovation, part of Accenture. He bring a human-centred perspective to help businesses build new cultures for growth.
It sounds cliche, but COVID-19 has completely changed the way many of us think about nutrition, what we need to support our immune health, and the relationship we have with food. Combined with the one in 20 who've had COVID experiencing a prolonged loss of taste and smell due to the virus, it's clear that the impact of COVID on nutrition and our enjoyment of food has been pronounced.
In this episode of the podcast we look back at two key discussions we've had in a series of podcasts focused on how nutrition and our enjoyment of food has been impacted by COVID. In a fascinating look at COVID-related loss of taste and smell we join Barry Smith, Professor, Institute of Advanced Studies, University of London to hear about the latest research on the phenomena, and what can be done to help those who are suffering because of it. Then we join Philip Calder, Professor of Nutritional Immunology and Head of School of Human Development and Health at the University of Southampton to discover what we now know about how nutrition can support our immune health for the future. Join the conversation on Table Talk.
About our guests
Philip Calder
Philip Calder is Professor of Nutritional Immunology and Head of School of Human Development and Health at the University of Southampton in the UK. He is currently President of ILSI Europe. Professor Calder is an internationally recognised researcher on the metabolism and functionality of fatty acids with an emphasis on the roles of omega-3 fatty acids in immunity, inflammation and cardiometabolic disease. He has also conducted recognised research on amino acids, antioxidants, prebiotics, probiotics and natural products. His research addresses both life course and translational considerations and includes research in cell and animal models and in healthy humans and patients. Professor Calder has published over 600 scientific articles (excluding abstracts) and according to Web of Science his work has been cited over 33,000 times.
He has a Web of Science h-index of 100, a Google Scholar h-index of 130 (i10 index 489) and has been included in every listing of Highly Cited Researchers. He has received many awards and prizes for his work including ESPEN’s Cuthbertson Lecture (2008), the Ralph Holman Lifetime Achievement Award from the American Oil Chemists’ Society (2015), the prestigious Danone International Prize for Nutrition (2016) and the DSM Lifetime Achievement Prize in Human Nutrition (2017). Professor Calder was President of the International Society for the Study of Fatty Acids and Lipids (2009-2012), Chair of the Scientific Committee of the European Society for Clinical Nutrition and Metabolism (ESPEN) (2012-2016) and President of the Nutrition Society (2016-2019). He is currently President of the Federation of European Nutrition Societies. He was Editor-in-Chief of the British Journal of Nutrition (2006 to 2013) and is currently Associate Editor of Clinical Science and Journal of Nutrition.
He previously served on many Editorial Boards of journals in the nutrition, lipidology and biochemistry fields. Professor Calder has a long association with ILSI Europe having served on its Scientific Advisory Committee, as Scientific Co-Chair of one of its Task Forces, and as a member (including Chairing) several Expert Groups.
Barry Smith
Barry C Smith is a professor of philosophy and director of the Institute of Philosophy at the University of London’s School of Advanced Study, as well as the founding director of the Centre for the Study of the Senses, which pioneers collaborative research between philosophers, psychologists and neuroscientists. He is also the UK lead in the study of the long term impact of the loss of taste and smell in Covid-19 sufferers.
He has held visiting professorships at the University of California at Berkeley and the Ecole Normale Superiéure in Paris, and in 2012 he was appointed as the AHRC Leadership Fellow for the Science in Culture Theme, as well as Pro-Dean for new academic initiatives at the School of Advanced Study.
Global soils are the source of all life on land but their future looks bleak. Our soils are in crisis. Their health is declining to the extent that we are just one generation away from a soil system that is unable to meet the needs of the people that depend on it. We urgently need to find solutions to reverse the damage we've done to our soil in order to protect humanity in the future.
In this episode we're joined by three experts in the field to find out the scale of the problem we face and what we need to do to save our soil. Joining host Stefan Gates are Professor Chris Collins, Programme Coordinator, Soil Security Programme, Dr Felicity Crotty, Lecturer in Soil Science, Royal Agricultural University and Richard Bardgett, Professor of Ecology, The University of Manchester. Join the conversation on Table Talk.
About our panel
Richard Bardgett, Professor of Ecology, The University of Manchester
Richard Bardgett is British ecologist and Professor of Ecology at The University of Manchester. He graduated from the University of Newcastle-upon-Tyne in 1987 with a degree in Soil and Land Resource Science, and then moved to Lancaster University, where he gained his PhD in 1991. He then held posts at the Institute of Grassland and Environmental Research and the Universities of Manchester and Lancaster, where he established the Soil and Ecosystem Ecology Group. Richard returned to The University of Manchester in 2013 where he is now Professor of Ecology. Until recenttly, he served as President of the British Ecological Society (2017-2019).
Professor Chris Collins, Programme Coordinator, Soil Security Programme
Chris is Chair of Environmental Chemistry at the University of Reading. He chairs the Department for Environment, Food and Rural Affairs Hazardous Substances Advisory Committee providing expert advice to the UK Government on how to protect the environment from chemicals. Chris was Natural Environment Research Council Soils Coordinator overseeing a multi-million pound research investment to improve our understanding of how soils resist, recover and adapt to land use and climate change. He was a member of the UK Natural Capital Committee 2018-2020. His research focuses on determining the factors controlling exposure of biota to environmental pollution.
Dr Felicity Crotty, Lecturer in Soil Science, Royal Agricultural University
Dr Felicity Crotty has been researching soil biology and soil health for the last twelve years. Felicity joined the Royal Agricultural University as a Lecturer in Soil Science and Ecology in 2018. She is a soil ecologist working with the aim of promoting soil health and sustainable agriculture and is particularly interested in investigating how agricultural management effects soil quality, focusing on soil biology (earthworms, springtails, mites and nematodes), physics (compaction and water infiltration) and chemistry (N, P, K and other nutrients). Through combining her expertise in all three areas of soil science she is trying to disentangle the real impact different management strategies have on soil health and farming sustainably. Felicity has current projects investigating the use of AI to identify earthworm casts, using sensors to detect earthworm movements in the field and monetising soil health. Felicity previously worked as the Soil Scientist at the Allerton Project (Game and Wildlife Conservation Trust) working on the Sustainable Intensification Research Platform (SIP), SoilCare project (EU Horizon 2020), and Soil Biology & Soil Health Partnership (AHDB). Prior to this, she was a Post-doc at Aberystwyth University working on the PROSOIL and SUREROOT projects; she spent a year as a Post-Doc in Canada at Dalhousie University (Halifax) and Saskatchewan University (Saskatoon), experimenting on the fungal feeding channel within the soil food web. She obtained her PhD at Rothamsted Research (North Wyke) investigating the passage of carbon and nitrogen through the soil food web.
The Table Talk Podcast has had the pleasure of talking to passionate innovators from across the world of food, drink and nutrition. With plant-based food achieving significant growth in the past few years, the producers, platforms and personalities in the plant-based sector are among the biggest drivers of innovation and NPD in food.
In this collection, we look back at three guests who've been doing their part to impact the way we view compassionate eating, and to offer tasty, healthy alternatives to traditional animal proteins. Meet Derek Sarno, co-founder of Wicked Healthy, LLC, and Executive Chef & Director of Plant-Based Innovation for Tesco PLC, to hear about his journey supporting plant-based innovation at Tesco, Chris Kerr, Founding Partner, CIO, Unovis Partners; CIO New Crop Capital; Co-Founder, Gathered Foods (US), to find out how he's helping to promote seafood alternatives to reduce the impact on our oceans, and Ria Rehberg, CEO of Veganuary to hear how the annual vegan pledge has managed to help save the carbon equivalent of driving around the world 15 times. Join the conversation on Table Talk.
About our guests
Derek Sarno
Derek Sarno is the co-founder of Wicked Healthy, LLC, and also serves as Executive Chef & Director of Plant-Based Innovation for Tesco PLC, where he is leading the company’s efforts to bring delicious, unpretentious vegan foods to market.
Prior to co-founding Wicked Healthy and partnering with Tesco, Derek served as the Senior Global Executive Chef for Whole Foods Market, where he oversaw global research and development for the company’s prepared foods department, worked with suppliers and leadership to develop and promote plant-based foods across the organisation, and served as Culinary Director for the WFM Academy for Conscious Leadership.
Ria Rehberg
Ria Rehberg is the CEO of Veganuary, a UK based charity that encourages people worldwide to try vegan for January and beyond. Since 2014, Veganuary has inspired and supported more than one million people in 192 countries to try vegan. Additionally Veganuary works with hundreds of businesses to drive up vegan food provision in shops and restaurants, and have made veganism more visible and accessible through their work with national and international media.
Chris Kerr
With almost thirty years of leadership experience with start-ups and venture capital investing, Chris Kerr has spent the last decade focused on impact investing in the plant-based foods sector. Chris is a co-founder of Gathered Foods and its Good Catch plant-based seafood brand and has worked with and helped launch many game changing companies in the plant-based sector, including Beyond Meat, Daiya, Alpha Foods, NUMU and many others.
He is the Chief Investment Officer for Unovis Partners, which is the asset manager for New Crop Capital, one of the world’s most active investors in the plant-based foods and cellular ag technology sectors.
The pandemic has changed our day-to-day behaviours and following a year of lockdowns and restrictions consumers have adapted to new routines that have seen them spend more days and nights at home. With food at the heart of these new rituals, brands and manufacturers have tapped into the need for their customers to have indulgent experiences to break the monotony, with meal kits, subscription services, and delivery on demand taking the place of restaurants as consumers seek out indulgence and new experiences.
With lockdown easing, what's next for brands and retailers who are providing these at-home indulgent experiences? Will people rush back to their previous habits of eating out, or will a new hybrid model take over? Joining Table Talk to discuss this fascinating subject is Suzanne Robinson, Director for Innovation in Consumer Goods and Retail at ?WhatIf!, an innovation agency that’s part of Accenture. She'll explain how consumer rituals have changed, what trends are developing and will continue to grow over the year ahead, and what opportunities there are for food brands and CPGs to get ahead of consumer demand for new indulgences. Join the conversation on Table Talk.
About Suzanne Robinson
Former UK MD for Happen Innovation, Suzanne is now Director for Innovation (CG&S) in Accenture’s Innovation Practice ?What If!, exploring emerging growth opportunities in the complex and yet exciting Future of Food world for CPG and Retail clients. Having worked with clients such as Nestle, M&S, Tesco she unites her commercially proven foresight and insight expertise with the extensive Accenture resources to help accelerate innovation in this mature, competitive & fascinating food and beverage space.
Oliver Bennett is a 28-year-old British driver who made his debut in the British Rallycross Championship in 2016 and fought for the title in the following season. Oliver is also the co-founder of Xite Energy, a brand bringing nootropic energy drinks to the mass market. Popular among Gen Z and E-sports athletes, nootropics support healthy brain function and mental ability.
This podcast looks at the growing world of nootropics, as we chat to Oliver about why Xite entered the market and how the sector has developed, and will continue to grow. Why are so many E-sports athletes and Gen Z consumers embracing nootropics for cognitive health, and what can we expect from brands like Xite in the future? Join the conversation on Table Talk.
About Oliver Bennett
Oliver Bennett is a 28-year-old British driver with experience in rallycross competitions. In 2016 he made his debut in the British Rallycross Championship and the following season he fought for the title. He also made his debut in the FIA World Rallycross Championship, where he has competed in recent seasons. Bennett has also participated in a number of Americas Rallycross events and the Gymkhana GRID in Cape Town in 2018, where he put on a great performance.
About Xite
XITE Energy, which was born in Bristol UK, is only two years old but has already made huge waves in the highly competitive energy drinks market. The brainchild of university graduate and rally driver Oliver Bennett - who is racing in Extreme E for the Hispano Suiza XITE Energy Team - and co-founder Megan Jones.
The product is designed to resonate with fellow Gen Z’ers by using nootropics (Cognitive amino acids that aid concentration and focus) natural caffeine (green coffee bean), natural flavours, pansax ginseng, L-tyrosine and L-carnitine – all designed to keep energy levels constant without the ‘highs and lows’ associated with most other energy drinks. The brand is also proud that 1p for every can sold goes to mental health charities.
The UK government is looking to ban all TV and online advertising for food and drink that are categorised as high in fat, sugar, or salt in an attempt to reduce obesity. What will this ban mean for the food industry, and will it have the impact that the government hopes it will?
To explore this question we bring together two experts in the field, Stephen Woodford, Chief Executive, Advertising Association and Phil Smith, Director General, ISBA. We discuss what the implications of the band are for manufacturers and brands, and we investigate the facts around advertising and obesity in order to determine how effective the ban might be. Join the conversation on Table Talk.
About our panel
Stephen Woodford, Chief Executive, Advertising Association
Stephen was appointed CEO of the Advertising Association in 2016. The AA promotes the role and rights of responsible advertising and its value to people, society, businesses and the economy, and all the key trade bodies, commercial media owners and tech platforms are members of the AA. Prior to joining, Stephen held management roles in four agency groups (Leo Burnett, WCRS/Engine and DDB/adam&eveDDB, Next 15). He also chairs youth marketing agency Livity, a social purpose-driven business that seeks to transform young peoples’ lives, especially from BAME backgrounds.
He is a Governor of Ravensbourne University in London, the UK’s newest creative and technology university. Stephen is a past President of NABS and serves on the board of the History of Advertising Trust. He was IPA President (2003-05) where he led both their first ethnic diversity initiative and transformed its professional qualifications for new industry entrants, which over 20,000 people have now sat and passed in the UK and around the world.
Phil Smith, Director General, ISBA
Phil joined ISBA in January, 2017 and heads up the organisation. He’s responsible for ISBA’s strategic direction and its advocacy agenda. He leads the team of ISBA directors and looks after the day to day operation of the business.
Before ISBA, Phil’s career in the UK and Europe has been in marketing, sales and general management, spanning a wide range of industry sectors, from consumer goods to grocery retail and from marketing technology to lottery and games.
Phil holds a BA in Classics from Jesus College, Oxford. He is a keen runner, skier, year-round open water swimmer and is married with five children.
What are the key ingredients that the best future brands share as they carve their path to success? Are there ways aspiring young brands can tap into their success as they are starting out? This episode of the Table Talk Podcast will ask the industry experts who judged the Future Brands competition at Food Matters Live to get their perspective on the recipe that helps fuel success.
Joining our panel are Emma Williams, head of Future Brands Origination and investing at Sainsbury's, and returning for the third time on the podcast is Andy Wardlaw Chief Ideas Officer at MMR Research. We'll also be hearing from some of the winners of the Future Brands competition to see what advice they have for aspiring young brands. Join us!
Be recognised as a brand of the future, enter the Food Matters Live AwardsThe prestigious Food Matters Live Awards is back, celebrating outstanding innovations from across the food, drink and nutrition sectors.
Spanning across 12 exciting categories, the shortlisted Food Matters Live Awards 2021 entrants will be announced on 10 June. From there, the shortlisted companies will be invited to discuss their products and innovations with the esteemed judging panel via video conferencing, giving the shortlist an opportunity to explain why they deserve to win.
After the judging round, the winning entrants will be announced and celebrated during Food Matters Live, 29-30 June. Enter now: https://bit.ly/3hALdeK
About our panel
Andy Wardlaw, Chief Innovations Officer, MMR Research
Andrew’s career in food and drink began with selling fish paste to local stores and wholesalers for the Shippam’s brand in the south of England. That was in 1992. Since then he has gone on to develop insight and ideas for Old El Paso, Haagen-Dazs and Nature Valley – all at General Mills, as well as stints at functional dairy brand Benecol and every little person’s favourite Ella’s Kitchen.
Now he heads up ideas at the MMR Group, which helps brands develop products that are not just liked, but beautifully aligned across all moments of truth – across brand, pack and product - to create more powerful user experiences. MMR partners with over 2/3 of the world’s leading food and drink manufacturers and has had a very busy 2020 as companies invest in a new consumer landscape.
He lives in Great Missenden, world famous for the writer Roald Dahl, which might explain his love to all things chocolate…
Emma Williams, Head of Future Brands Origination and investing, Sainsbury's
Emma is Head of Future Brands Origination and Investing at Sainsbury's, Looking for the best challenger brands across food, drink, and non-food grocery to exclusively partner with and grow.
By and large, consumers perceive that supermarkets have come out of the pandemic relatively well. After initial problems, they’ve been expanding delivery services, working to ensure the elderly and vulnerable receive provisions and sourced enough produce to ensure the nation is fed. Indeed, as one of the few permissible reasons to leave the home under lockdown, the weekly grocery shop became a source of relative normality. As we ease out of lockdown, what comes next for grocery retailers?
To find out we speak to global professional services company and technology leader Accenture. How can grocers hold onto and build on the sense of mission developed over the last 12 months? Will shopping continue to be an experience that people look forward to, as we move to a more normal way of living? And how do they capture the attention of those consumers who wish to stay and shop local?
All this and more is in focus in this fascinating chat with Suzanne Robinson, Director for Innovation in Consumer Goods and Retail at ?WhatIf!, part of Accenture and Matt Jeffers, Managing Director, Retail Strategy, Accenture UK. Join us!
About our guests
Suzanne Robinson
Former UK MD for Happen Innovation, Suzanne is now Director for Innovation in Consumer Goods and Retail at ?WhatIf!, an innovation agency that’s part of Accenture. Suzanne explores emerging growth opportunities in the complex and yet exciting area of food for CPG and Retail clients. She unites her commercially proven foresight and insight expertise with the extensive Accenture resources to help accelerate innovation in this mature, competitive & fascinating food and beverage space.
Matt Jeffers
Matt Jeffers is Managing Director, Retail Strategy, Accenture UK. He has led projects covering omni-channel strategy and ecommerce performance improvement for multiple retailers across grocery, DIY/building materials, apparel and luxury goods sectors. Prior to this, Matt led Tesco.com’s international development, launched it in China and oversaw the internal strategic growth plan for the Group. He also planned Tesco.com’s strategic development in Central and Eastern Europe and across Asia-Pacific.
The UK Government has committed to reduce carbon emissions by 78% by 2035, and it has been specifically recommended by the Committee on Climate Change that meat and dairy consumption are reduced by 20% by 2030, rising to 35% by 2050 for meat only. What role do our eating habits have on the environment, and will cutting meat and dairy consumption help the environment?
Joining us to discuss these targets, and what change needs to happen for us to achieve them are Chris Venables, Head of Politics, Green Alliance and Dr Michael Clark, Researcher, Nuffield Department of Population Health, University of Oxford. We find out the state of the challenge the government has to meet climate change goals, and what behaviour change needs to be encouraged in order for it to happen.
About our guests
Chris Venables, Head of Politics, Green Alliance
Chris runs Green Alliance’s Political Leadership theme. He works to build the political momentum for bold and ambitious political action on the climate and nature crises. He manages the Climate leadership programme for MPs and joint UK-focused advocacy work with business and civil society.
He previously worked in the Houses of Parliament as the campaigns and political lead for Green Party MP Caroline Lucas on environmental issues. Before that, he led the work for the global health charity Medact on social and economic justice and worked in Brussels for a foreign policy think tank. He has been involved in grassroots organising and campaigning for over a decade. He has a BA in politics from the University of York.
Dr Michael Clark, Researcher, Nuffield Department of Population Health, University of Oxford
Mike's research interests include the environmental, economic, and health impacts of food systems. He uses models to provide quantitative estimates on the current and projected impacts of the food system, as well as the potential benefits of changing the food system (e.g. by changing diets, or the rate at which yields increases).
Mike joined the Centre on Population Approaches for Non-Communicable Disease Prevention in August 2018, and is working on expanding the Centre's food system model to incorporate biodiversity and economic outcomes in collaboration with the Wellcome funded projected "Livestock, Environment and People", as well as with researchers from other departments across Oxford and international collaborators.
Mike holds a PhD in Natural Resources Science and Management from the University of Minnesota - Twin Cities, and studied biology and ecology at undergraduate level.
We all feel better when we've had a good nights sleep, right? However, many people are finding it harder than ever to sleep, especially due to stress and anxiety which has been heightened due to the pandemic. The number of people suffering from sleep loss due to stress has risen from one in six to one in four, how is this sleep loss impacting physical and mental health?
Joining us today to delve into the subject are Alanna Hare, Consultant in Sleep and Ventilation, Royal Brompton Hospitals Trust and Dr Neil Stanley, Director of Sleep Science at Sleepstation.org.uk. They'll explain the role sleep plays in our overall health, the impact of the pandemic and the latest developments in our understanding of how to improve sleep.
About our panel
Alanna Hare, Consultant in Sleep and Ventilation, Royal Brompton Hospitals Trust
Dr Alanna Hare is a consultant in sleep and ventilation at Royal Brompton Hospital with responsibility for specialist clinics in sleep disorders and domiciliary ventilation
Dr Neil Stanley, Director of Sleep Science at Sleepstation.org.uk
Dr Neil Stanley is Director of Sleep Science at Sleepstation.org.uk. He has been involved in sleep research for 39 years starting his career at the Neurosciences Division of the R.A.F. Institute of Aviation Medicine.
In the early 1990s, he moved to the Human Psychopharmacology Research Unit, part of the University of Surrey, where as Director of Sleep Research he created and ran a 24-bed sleep laboratory for clinical trials. He is past Chairman of the British Sleep Society (2000-2004) and a member of the European Sleep Research Society; the American Academy of Sleep.
He has published 38 peer-review papers on various aspects of sleep research and psychopharmacology and is widely quoted by the media as a sleep expert.
Researchers in the US have discovered a way of turning food waste into a type of paraffin that can be used in jet engines. Now, the concept of bio fuels is not new, but normally biofuels have to come from ‘virgin’ vegetables that are grown especially for fuel. This alternative method is able to turn food waste, animal manure and waste water into a competitive, cleaner jet fuel.
Could this solve two issues at once? Simultaneously reducing food waste and creating a cleaner jet fuel? Joining the Table Talk Podcast this week is Derek Vardon, Research Scientist and Project Team Leader, NREL to explain their research, how it will help, and how the first flights will be taking the air with Southwest Airlines in the US in 2023.
About our panel
Derek Vardon, Research Scientist and Project Team Leader, NREL
Derek Vardon is a Research Scientist and Project Team Leader working at the National Renewable Energy Laboratory (NREL, USA) to decarbonize aviation and heavy-duty ground transportation with low-cost, low-net carbon fuels produced from biomass and waste. He is the author of over 30 peer-reviewed scientific publications on biofuels and biobased chemicals, inventor on multiple pending and issued U.S. patents, and affiliate faculty member in the Department of Chemistry at the Colorado School of Mines.
He is most passionate when working to get technology out of the lab and into the marketplace with interdisciplinary teams that leverage national laboratory, academic, and industry capabilities to address critical technical barriers for sustainable transportation. Derek gained a hands-on appreciation for energy technology while serving 6 years in the U.S. Navy as a nuclear power Electrician's Mate following high school. Afterwards, he received his B.S., M.S., and Ph.D. in Environmental Engineering from the University of Illinois at Urbana-Champaign.
About NREL
NREL is the US National Renewable Energy Laboratory which looks to advance the science and engineering of energy efficiency, sustainable transportation and renewable power technologies, providing knowledge to integrate and optimise energy systems helping to shape a highly efficient and resilient energy future.
ZOE has been the source of some of the most groundbreaking research around nutrition and how the food we eat affects us individually. Formed three years ago when Tim Spector joined forces with Jonathan Wolf and George Hadjigeorgiou, ZOE was founded on the belief that new technologies could enable scientific research at an unprecedented scale, allowing us to understand individual responses in the real world.
ZOE has given us a greater understanding of our highly individual responses to nutrients and stimulus, thanks to their pioneering studies. In this Table Talk we look back to the discussions we've had with Tim Spector, Jonathan Wolf and PREDICT 2 research lead Dr. Sarah Berry, and highlight the insight they've uncovered through their research.
About our guests
Jonathan Wolf, Co-Founder & CEO, ZOE
Jonathan is a cofounder and CEO of ZOE, a nutritional science company on a mission to help people eat with confidence.
Previously he was Chief Product Officer for machine learning company Criteo, helping take the business in 7 years from start-up to NASDAQ IPO, 2,000 employees and over $1Bn revenue. Prior to this Jonathan worked at Yahoo, Atlas Venture and Boston Consulting Group.
Jonathan attended Oxford University where he received the Gibbs prize for Physics and was President of the Oxford Union, and was then at Harvard doing a non-degree program.
He has been a Foundation Fellow at Corpus Christi College Oxford since 2015.
Dr. Sarah Berry, Senior Lecturer, Kings College London, and Research Lead, Predict 2
Dr Sarah Berry’s research interests relate to the influence of dietary components on cardiometabolic disease risk; with particular focus on postprandial metabolism and vascular dysfunction. Since commencing her research career at King’s College London in 2000, she has been the academic leader for more than 30 human nutrition studies in cardio-metabolic health. Sarah’s ongoing research involves human and mechanistic studies to elucidate how markers of cardiometabolic health can be modulated following acute and chronic intakes of different fatty acids and interesterified fats, as well as studies to investigate the influence of cell wall integrity on macronutrient and micronutrient release from different plant-based foods. Sarah is also the lead nutritional scientist on the world’s largest ongoing programme of postprandial metabolic studies (the PREDICT studies), assessing the genetic, metabolic, metagenomic, and meal-dependent effects on postprandial metabolic responses.
Tim Spector, Professor of Genetic Epidemiology and Director of the TwinsUK Registry at Kings College, London, and Co-founder, ZOE
Tim Spector is a Professor of Genetic Epidemiology and Director of the TwinsUK Registry at Kings College, London and has recently been elected to the prestigious Fellowship of the Academy of Medical Sciences. He trained originally in rheumatology and epidemiology. In 1992 he moved into genetic epidemiology and founded the UK Twins Registry, of 13,000 twins, which is the richest collection of genotypic and phenotypic information worldwide. He is past President of the International Society of Twin Studies, directs the European Twin Registry Consortium (Discotwin) and collaborates with over 120 centres worldwide. He has demonstrated the genetic basis of a wide range of common complex traits, many previously thought to be mainly due to ageing and environment.
Through genetic association studies (GWAS), his group have found over 500 novel gene loci in over 50 disease areas. He has published over 800 research articles and is ranked as being in the top 1% of the world’s most cited scientists by Thomson-Reuters. He held a prestigious European Research Council senior investigator award in epigenetics and is a NIHR Senior Investigator. His current work focuses on omics and the microbiome and directs the crowdfunded British Gut microbiome project. Together with an international team of leading scientists including researchers from King’s College London, Massachusetts General Hospital, Tufts University, Stanford University and nutritional science company ZOE he is conducting the largest scientific nutrition research project, showing that individual responses to the same foods are unique, even between identical twins. You can find more on https://joinzoe.com/ He is a prolific writer with several popular science books and a regular blog, focusing on genetics, epigenetics and most recently microbiome and diet (The Diet Myth). He is in demand as a public speaker and features regularly in the media.
Covid-19 patients suffer a deterioration of overall health and weight loss, and while nutrition can be integrated into their treatment to aid recovery it is often overlooked. In this week’s podcast we talk to Dr Riccardo Caccialanza and Shane McAuliffe to explore the role nutrition can play in aiding COVID-19 recovery.
Is there any practical, clinical guidance that can be shared to help those who have been affected? What specific nutritional needs do those who are impacted by COVID have? We find out.
About our panel
Dr Riccardo Caccialanza, Head of Clinical Nutrition and Dietetics Unit at Policlinico San Matteo
Medical Doctor specialized in Clinical Nutrition. Director of the Clinical Nutrition and Dietetics Unit of the Research Hospital Fondazione IRCCS Policlinico San Matteo, Pavia (Italy). Author of more than 100 scientific papers in the field of Clinical Nutrition. Contract Professor at the University of Pavia (Degree Course in Dietetics; Specialization Schools of Gastroenterology and Oncology).
Secretary of the Survivorship Care and Nutritional Support Working Group of Alleanza Contro il Cancro (ACC); past Secretary of the Italian Society of Artificial Nutrition and Metabolism (SINPE), current Representative of the Oncology area for SINPE. Teacher of the European Society for Clinical Nutrition and Metabolism (ESPEN). Associate Editor of Clinical Nutrition ESPEN (Elsevier) and BMC Cancer (Springer Nature). Editorial Advisory Board Member of Nutrition (Elsevier), Supportive Care in Cancer (Springer Nature) and Nutrients (MDPI).
Shane McAuliffe MSc, RD, ANutr
Originally from Cork, Ireland, I hold a BSc in Nutritional Sciences from University College Cork. Further to this I am an Associate Nutritionist (ANutr) with the Association for Nutrition (AfN). I have also completed an MSc in Human Nutrition and Dietetics in the University of Chester, UK. I am a Registered Dietitian (RD) with the Health & Care Professionals Council (HCPC) in the UK and currently working clinically in the NHS, in Liverpool University Hospitals NHS Foundation Trust. In addition, I am working with the NNEdPro Global Centre for Nutrition and Health, where my primary role is as Science and Digital Communications Lead, BMJ Nutrition Prevention and Health Liaison and Deputy Co-Chair for our COVID19 Taskforce.
UK households still waste 4.5m tonnes of food a year that could be eaten, in fact the majority (71%) of edible food waste in the UK happens in the home. To succeed in reducing food waste, the public need to be engaged and motivated to reduce their own waste. Could encouraging behavioural change and providing access to pioneering apps like Olio be essential tools to create this social movement?
Joining host Stefan Gates are David Hall, Founder & Executive Director, Behaviour Change, and Tessa Clarke, Co-founder & CEO, Olio to share their viewpoints on what needs to happen for consumers to reduce the amount of food they waste.
About our panel
David Hall, Founder & Executive Director, Behaviour Change
During a thirteen-year career in advertising, David created a series of step-changing campaigns; his multi award-winning strategy for Skoda helped transform perceptions of a car that had long been the butt of jokes. In 2006, David became International Campaign Director at The Climate Group, working with the likes of M&S, O2 and Tesco to develop their consumer engagement strategies on sustainability. Since setting up Behaviour Change he has gained a reputation as a leading strategic thinker and researcher on tackling challenging behaviours.
Tessa Clarke, Co-founder & CEO, Olio
Tessa is Co-Founder & CEO of OLIO, a free app tackling the problem of food waste by connecting neighbours with each other, and volunteers with local businesses, so that surplus food can be given away, not thrown away. OLIO has grown to over 3 million users in 5 years, and its impact has been widely recognised, most notably by the United Nations who highlighted OLIO as a "beacon” for the world, and by Vivatech who awarded OLIO "Next European Unicorn". Prior to OLIO Tessa had a 15 year corporate career as a digital Managing Director in the media, retail and financial services sectors, and she met her co-founder Saasha whilst they were studying for their MBAs at Stanford University. Tessa is passionate about the sharing economy as a solution for a sustainable world, and about ‘profit with purpose’ as the next business paradigm.
“Innovation is often the result of partnerships.” A unique standing relationship with partner brands and the newest cutting-edge technology with Cambridge Commodities and Gencor. This podcast will have you wanting more.
Cambridge Commodities (CC) have joined their very first table talk podcast with Food Matters Live to bring you a deeper insight into the latest trends and innovation in the food & beverage, health & wellbeing, and sports nutrition sectors. Mariko Hill, Product Development Executive from CC’s partner brand Gencor, and CC Innovation Specialist Zeke Stevens, join host Stefan Gates to delve further into this partnership. In the podcast we explore how manufacturers can benefit with their new AquaCelle® delivery system from Gencor combined with CCs’ sustainably sourced fish oil while expanding product applications to help meet consumer demand, amongst an array of insights.
What partnership means to CC
With 22 years of experience, it is this knowledge that has allowed CC to join many successful partnerships over the years. They have over 6 partner brands and over 14 exclusive ingredients in their portfolio. This range of partner branded ingredients enables them to supply research-backed, clinically proven products every day to consumers.
As supplementation continues to be an increasingly prevalent part of modern healthy lifestyle, they have broadened the growing selection of softgel offerings in the form of Omega 3 50/25 TG with Lemon Oil & AquaCelle® softgel. The first 50/25 strength softgel to implement Gencor’s unique AquaCelle® aqueous delivery system, it provides a robust solution to a variety of consumer need states and effectively allows for smaller doses. Listeners can hear all about the process in this podcast.
Discussions to also look out for:
· Key milestones for Cambridge Commodities
· Ingredient diversity that includes finished products
· Technological solutions from AquaCelle® to LipiSperse®
· How CC source innovative suppliers
· Partnership in corporate social responsibility (CSR)
Grab a hot drink and listen to the full podcast to learn all about this unique relationship with their partners now
In this episode of Table Talk we explore the development of bio based plastics, the latest innovations in the space and their true potential as viable alternatives to plastic. Are they the sustainable plastic solution we need to save the planet?
Joining us to explain what bioplastics are, and to shed light on the impact they could have are two experts in the field, David Newman, Executive Director, BBIA and Constance Isbrucker, Head of Environmental Affairs, European Bioplastics. Join us in a fascinating look into the world of bioplastics.
About our panel
David Newman, Executive Director, BBIA
David Newman lived in Europe and the Middle East until 2014 when he returned to the UK. He was the Executive Director of Greenpeace Italy 1994-1997; from 1999 until 2014 he led the Italian composting and biogas association CIC and he led the Italian Bioplastics Association from 2011 to 2015.
From 2012 to 2016 he was President of the International Solid Waste Association in Vienna and initiated the 2015 Global Waste Management Outlook report written by ISWA and UNEP. During this time (2012-13) he was personal advisor to the Italian Minister of Environment, Andrea Orlando. David founded and leads the Bio Based and Biodegradable Industries Association UK since 2015 which works to promote the bioeconomy in the UK.
He is President of the World Biogas Association since November 2016, co-author of the report Global Food Waste Management, an Implementation Guide for Cities, published in May 2018 by the WBA with C40 Cities Climate Leadership Group. He also worked on the 2019 report published by WBA “The Global Potential of Biogas”. He is a member of the Stakeholder Advisory Group at DEFRA and a chartered member of the CIWM. His book “Everything is Connected “ is due to be published in the autumn of 2020.
Constance Ißbrucker, Head of Environmental Affairs, European Bioplastics
Constance Ißbrücker holds a degree from the University of Jena, Germany, specialized in macromolecular and bioorganic chemistry. Before joining European Bioplastics in 2013, she worked in different research groups at universities in Berlin and Jena where she gained valuable experience in the modification and analysis of polysaccharide derivatives and the synthesis of chiral amines by biocatalytic processes. In 2016, she has been promoted to Head of Environmental
Affairs at European Bioplastics and is, among other things, responsible for the Product Groups Biobased and Biodegradables, standardisation of bioplastics, and the Seedling trademark.
FareShare is the UK’s largest food redistribution charity, with more than 30 Regional Centres across the country. It takes food from the food industry that can’t be sold in shops, either because of packaging errors or a short shelf life. FareShare has worked with Tesco since 2012 to help alleviate poverty in the UK by ensuring surplus food within its supply chain is used to feed people and doesn’t end up as waste.
Joining host Stefan Gates for a fascinating look into how charities, brands and retailers are working together to alleviate food waste by distributing surplus food to those who need it are Helen Davies, Retail Partners Senior Manager, FareShare, Claire de Silva, Head of Community and Local Media, Tesco, Nicola Mackay, Community Food Programme Manager, Tesco and Dr Mansukh Morjoria, Trustee, Shree Jalaram Mandi.
About our panel
Helen Davies, Retail Partners Senior Manager, FareShare
Helen Davies is a Senior Commercial Manager at FareShare. She manages relationships with some our key retail partners, particularly Tesco, and is also responsible for business development and management of new partners joining the FareShare Go programme. Helen moved into the charity sector five years ago after a long career in mobile communications where she has run CSR for EE and Orange, communications and engagement for UK R&D and far too many projects in retail to mention!
Claire de Silva, Head of Community and Local Media, Tesco
Claire de Silva is Head of Community and Local Media at Tesco where she leads a team delivering multi-million-pound programmes that support thousands of local communities across the UK and a number of core proactive media campaigns. She began her career as a journalist working for a number of weekly, daily and evening newspapers before moving into public and media relations leading communications at John Lewis, Merlin, Whitbread, Travis Perkins and Centrica and the Hospice of St Francis.
Nicola Mackay, Community Food Programme Manager, Tesco
Nicola (Nicki) Mackay is Community Food Programme Manager at Tesco where she plans and deliver Tesco's operational strategy on food redistribution and food poverty via the delivery of two key community programmes; Tesco Food Collection, the annual food collection in stores in support of the FareShare and The Trussell Trust, and Community Food Connection in partnership with FareShare and FoodCloud, which offers daily edible food surplus to charities to collect for free.
Dr Mansukh Morjoria, Trustee, Shree Jalaram Mandi
Mansukh Morjaria is a Trustee at Shree Jalaram Mandir, a temple situated in Greenford, London, supporting people with food in the local community. As a not for profit organisation, they collect food through Tesco via FareShare Go – the back of store programme where charities and community organisations can collect end of day surplus food. Shree Jalaram Mandir is linked with lots of Tesco stores in London and has been collecting food through the programme since 2017. Throughout the pandemic, they have been supporting a wide range of people in the area, as well as homeless people, through fresh cooked meals and food parcels.
Anthony Warner is known as the Angry Chef who looks to ‘expose lies, pretensions and stupidity in the world of food.’ He has a new book out ‘Ending Hunger: The Quest to Feed the World without destroying it’. In the book he argues that we need significant fundamental change if we have any hope of being able to feed the world in 2050.
‘Without substantial reduction in the number of animal products that we consume, within the next few decades, agriculture will raise global temperatures by two degrees, destroy all of the world’s forests and drive a million species to extinction… we desperately need to change consumption, shrinking down the powerful meat and cattle industries, something that they will fight every step of the way… this is probably the most difficult battle we face.’
Stefan Gates joins Anthony for a fascinating, and often frightening, look at the challenges the food industry faces, and what changes in public policy and approaches could make a huge impact on our future on the planet. About Anthony Warner
Anthony Warner is a professional chef and writer. His first book, The Angry Chef – Bad Science and the Truth About Healthy Eating, was the Guardian Best Food Book of the Year and winner in the Health and Lifestyle category at the inaugural Hearst Big Book Awards.
He graduated in Biochemistry from Manchester University before embarking on a career in professional kitchens. He spent many years working in hotels, restaurants and event catering in the North West and London before taking a job as a development chef in the food manufacturing industry where he worked for over a decade developing recipes for some of the country’s best-known brands and products.
Frustrated by pseudoscience and misinformation in the food industry, in 2016 he started a blog, which led to the bestselling book, The Angry Chef and a career in journalism. Two more books and countless arguments have followed.
Personalised nutrition is the future. With science showing that even twins who share similar DNA have individualised health responses to food and drink, it's clear that we need a more personal approach to our health and nutrition needs. How can we determine what is right for us, what we need to support our health, and what tools can assist us?
Joining us in this latest episode in our series on personalised nutrition are Nard Clabbers, Chief Science Officer, Happ, and Philipp Schulte, CEO & Co-Founder, Baze Labs who will guide us through the technical advances that will illuminate the personal nutrition that we need, and what the future will look like for this exciting sector of healthy food and drink.
About our panel
Nard Clabbers, Chief Science Officer, Happ
After his study of Human Nutrition at Wageningen University in the Netherlands, Nard Clabbers worked for the food industry for more than a decade as the liaison between marketing and science. In 2011 he joined Dutch research organisation TNO to lead the nutrition and health topic. Also at TNO, he then set up the world’s largest public-private research consortium on personalised nutrition and health. His current position is Chief Science Officer for the start-up company Happ.
Philipp Schulte, CEO & Co-Founder, Baze Labs
Philipp has spent the past 15 years working across the Life Sciences where he got a first-row view on the changing paradigms and new technologies that will turn the 21st century into the age of biology and undreamt of potentials. His own contribution to this vision is Baze which has the ambition to power micronutrient status optimisation as the foundation for health and wellness in the 21st century.
As the US reels from the damage caused by COVID-19, one of the long-term impacts will be on food poverty and food security in the US. A staggering 50 million Americans will experience food insecurity, including 17 million children, a level of hunger not seen in the US since the Great Depression.
At Food Matters Live in March, a panel discussed the challenges the country faces as it tries to tackle inequality, and lack of access to healthy food, that sit in the way of building an inclusive food system. Taking part are Michael T. Roberts, Executive Director, Resnick Center for Food Law and Policy, UCLA, Danielle Nierenberg, President & Founder, Food Tank, Dr. Sally Rockey, Executive Director, Foundation for Food & Agriculture, Anne Byrne, Phd Student, Dyson School of Applied Economics and Management, Cornell University, Caitlin Welsh, Director, Global Food Security Program, Center for Strategic and International Studies, and Dr. Travis A. Smith, Associate Professor, Department of Agriculture and Applied Economics, University of Georgia.
Join this special episode of Table Talk, hosted by Stefan Gates, that looks at the highlights from this fascinating live panel discussion.
The UK has one of the highest rates of childhood obesity in Europe, and COVID has impacted the efforts to reduce this number as lockdowns take their toll on activity levels and eating habits. With healthy food costing more per calorie than unhealthy food, how can this growing child obesity crisis be addressed by government, industry and the public? What needs to happen to hit the targets that have been set for 2030?
Joining host Stefan Gates are an expert panel to examine the child obesity crisis including Christina Marriott, CEO, Royal Society of Public Health and Chris Thomas, Senior Research Fellow, IPPR. They’ll examine where we are right now and offer ways that we can improve our understanding of health and nutrition to tackle the issues we face. About our panel Christina Marriott, CEO, Royal Society of Public Health
Christina has been Chief Executive of RSPH since May 2020. Previously, the Chief Executive of Revolving Doors Agency. She has experience in both national and regional roles in the NHS having led a place-based health equity programme before becoming National Lead for Health Inequalities in the then newly-formed NHS England.
She has served on a significant number of Boards including the Ministerial Advisory Board on Female Offenders and the Reducing Reoffending Third Sector Ministerial Advisory Group (RR3). She currently sits on the DHSC Improving Population Health Advisory Group, is a commissioner on the Bright Blue Future Tax Commission and a Board member at Hestia. She chaired the Bradley Report Group and the Health Inequalities Reference Group. She was a Visiting Fellow at the University of Southampton and a finalist in the Third Sector Awards Chief Executive of the Year 2019.
In her early career, she established and led a marketing consultancy for 13 years, before being tempted into academia working on health inequalities at the University of Central Lancashire. Seconded to health inspectorates, she was National Lead of the census of mental health inpatients that underpinned DH’s Delivering Race Equality in Mental Health programme. Chris Thomas, Senior Research Fellow, IPPR
Chris is a senior research fellow at the Institute for Public Policy Research and leads the institute’s health and care research programmes. Prior to joining IPPR, Chris led Macmillan Cancer Support’s inequality policy team, and public health research at Cancer Research UK. He has published extensively on nutrition, in policy reports and academic journals – and in 2017 designed one of the country’s largest youth nutrition surveys.
Chris is also an editor of the journal Progressive Review, a member of an international World Economic Forum partnership looking at healthcare resilience and a regular contributor to broadcast and print media.
Derek Sarno, co-founder of Wicked Healthy, LLC, and Executive Chef & Director of Plant-Based Innovation for Tesco PLC, has taken a fascinating journey on his path to revolutionising plant-based food across the world. From personal tragedy, to discovering compassionate eating in a Buddhist monastery, to bringing plant-based food to the masses his story provides a unique window into what drives his passion for change.
Host Stefan Gates joins Derek to hear his story, and to discover what's next at Wicked Healthy and Tesco for plant-based food and drink.
About Derek Sarno
Derek Sarno is the co-founder of Wicked Healthy, LLC, and also serves as Executive Chef & Director of Plant-Based Innovation for Tesco PLC, where he is leading the company’s efforts to bring delicious, unpretentious vegan foods to market.
Prior to co-founding Wicked Healthy and partnering with Tesco, Derek served as the Senior Global Executive Chef for Whole Foods Market, where he oversaw global research and development for the company’s prepared foods department, worked with suppliers and leadership to develop and promote plant-based foods across the organisation, and served as Culinary Director for the WFM Academy for Conscious Leadership.
Derek is a serial entrepreneur, founding several award-winning restaurants and food service companies in the United States, including the One Hundred Club, Mahalo’s Catering, and Mizuna’s. Derek also served as the resident Chef & Gardener at Padma Samye Ling, a Tibetan Buddhist monastery and retreat center in upstate New York. During his years at the monastery, Derek grew and cooked the meals for the Sangha, and learned how to sit quietly. This time helped him become less of a jerk.
Derek is the co-author of the Whole Foods Market Diet cookbook (Fall 2018), and the Wicked Healthy Cookbook (Spring 2018). He is the proud father of Jake (a human boy), and proud foster-dad to Mildred (a ninja squirrel in Portland, OR) and Buddy (a red fox that hangs out behind his house in London.)
The growth in popularity and scope of E-sports in the past ten years has created a new type of performance athlete. With tournaments such as the League of Legends World Championship, which was watched by 99.6 million people in 2018 alone, gaining huge audiences and offering substantial prize money the stereotypical image of a video gamer has been replaced by serious E-sports athletes who have nutritional needs just like in traditional sports.
Joining us today, in partnership with Gelita, is an expert panel who will give us a look inside the world of E-sports to find out how this growing group of athletes can be supported through nutrition. Host Stefan Gates meets Oliver Weingarten, Founder & CEO, LDN Utd, Franziska Dolle, Gelita and Daniel Herman, Founder, Bio-Synergy to discover how nutrition can maintain the peak-performance an e-sport professional needs to compete at the highest level, and avoid injury and fatigue.
About our panel
Oliver Weingarten, Founder/CEO, LDN UTD
Oliver trained as a lawyer and spent 7 years as General Counsel specialising in commercial and intellectual property matters at the Premier League, where he was also Secretariat of the Sports Rights Owners Coalition. In 2011 Oliver joined the Formula One Teams’ Association where he had responsibility for working with the Teams to shape the regulatory, commercial and governance direction of the sport. Upon dissolution of FOTA, Oliver formed OW Advisory Limited in 2014 providing clients with a boutique offering related to sports rights, lobbying and fan engagement, and organised Fans’ Forums with F1, Formula E and PDC Darts. In October 2014 Oliver also took on the part-time role as General Secretary of the inaugural Formula E Teams’ Association.
From July 2015 to July ‘18, Oliver worked for Virtually Live as a Sports Rights and Partnerships Advisor and thereafter as Director, Content Development building relationships and contracting with sports rights owners, technology companies, managing activations, creating esports offerings, as well as curating content for broadcasters, and formulating strategy around platform, user acquisition and monetisation for mobile gaming.
Oliver is now Founder/CEO of LDN UTD, an esports org that unites with social responsibility, using its platform to address social issues, whilst providing opportunity and accessibility for grassroots gamers to take the path to pro. With a track record of delivering physical and online events to build community, whether on knife crime in Lewisham Shopping Centre, loneliness/mental health, nutrition or anti-racism. The most project fused education and esports in partnership with the Mayor of London.
Franziska Dolle, Gelita
Franziska Dolle (MSc) is a nutritional scientist and an expert for collagen peptides, who is always focused on and passionate about empowering people to improve their nutritional and active lifestyle.
Her goal is to implement population-wide health promotion concepts and effective measures for disease prevention. In pursuit of this goal, she examined the importance of protein intake to prevent sarcopenia – the muscle loss in the elderly.
For the last five years Franziska has co-created and implemented innovative lifestyle nutrition products with Bioactive Collagen Peptides®. In “The White Tissue” guide from GELITA she presents the new role of proteins in Sports Nutrition.
At GELITA AG Germany Franziska Dolle is Product & Account Manager Health & Nutrition. In this role she is in charge of New Business Development and Global Product Management for the brands BODYBALANCE®, FORTIBONE® and CURADERM®. As Account Manager she is responsible for sales of GELITA’s collagen peptides in Northern Europe and Germany.
Daniel Herman, Founder, Bio-Synergy
Before I founded Bio-Synergy, it was my dream to become a contender on Gladiators. To give myself the best chance of winning, I amped up my gym training and started taking supplements. Much to my disappointment, I found the products did not meet their promises and tasted worse than cough medicine. So in 1997, I put my Gladiators dream to one side (although years later we supplied the show) and launched Bio-Synergy. It was my passion for fitness and nutrition that drove me to create our first protein shake, as well as my dislike of drinking raw eggs (thanks, Rocky!). That shake and Creatine Plus was where it all started. From then on, my goal was to create the first clean, effective and high quality range of sports nutrition products to support the goals of all athletes, from elites to weekend warriors. I’m also proud to say we’ve been at the forefront of innovation ever since, launching the first all-in-one shake in 1999, the first ready-to-drink protein powder in 2000 and, unlike many of our competitors, we’ve never lowered the protein content of our powders. More than two decades later, over four million passionate sports and fitness enthusiasts have chosen Bio-Synergy to help them achieve their goals.
The COVID pandemic and subsequent lockdowns have created a unique 'perfect storm' for the work place and health and wellbeing. With uncertainty affecting many, and remote working leaving many employees feeling more isolated, how can businesses support mental health and improve the wellbeing of their staff? What lessons can we learn from this time that can be applied for the future?
Joining host Stefan Gates is an expert panel including Amanda Scott, Director of Talent, Learning and D&I, Compass Group, Sally Wilson, BSc, PhD, FRSA, Senior Research Fellow, Institute for Employment Studies and Maggi Rose, Head of Programme Evolution, Mental Health at Work. They'll share their own experience, and offer up some practical ways we can all keep our workplace mental health in focus.
About our panel
Amanda Scott, Director of Talent, Learning and D&I, Compass Group
Amanda is an experienced HR professional with extensive generalist, talent and D&I experience across a range of industry sectors including energy, financial services and hospitality. She has a proven track record in designing and leading delivery of the HR agenda for top FTSE companies.
She started her career in the NHS before moving into financial services and then oil and gas.
Amanda spent over 15 years with BP in a number of HR roles including leading the Global Graduate Programme. Joined Compass in 2018 to lead the Talent, Learning and D&I agenda for the UK & Ireland. She's passionate about inclusion and creating an environment where people from all backgrounds can join and progress their career.
Sally Wilson, BSc, PhD, FRSA, Senior Research Fellow, Institute for Employment Studies
Sally is based at the Institute for Employment Studies (IES) in Brighton and has twenty years of research experience in occupational health, safety and wellbeing. She has worked with Mind, Macmillan, Epilepsy Action and the Government Inclusive Economy Partnership to inform health-related guidance and training for employers and is currently undertaking a project for the Rail Safety and Standards Board focussing on health behaviours. She has also competed work on food safety cultures for the UK Food Standards Agency. In a European context she has completed research for EU-OSHA (the European Agency for Occupational Safety and Health) as well as the Executive Agency for Small and Medium-sized Enterprises (EASME) in Brussels. Sally’s background is in behavioural and health sciences having completed a PhD in neuropsychology at the MRC Cognition and Brain Sciences Unit in Cambridge. Prior to joining IES, Sally was employed by the Health and Safety Executive and the University of Sheffield.
Maggi Rose, Head of Programme Evolution, Mental Health at Work
Maggi Rose is the Head of Programme Evolution for Mental Health at Work’s learning and development programmes. She has an extensive clinical and academic background in the field of mental health and brings hands-on experience of the specific drivers and challenges to improving mental health awareness in the workplace across a wide range of organisations, industries and sectors. Maggi’s personal mission is to bring positive change to all workplaces by helping de-mystify mental health, bringing clarity and confidence in the language used and making a difference to individuals and their wider community through reducing stigma. Known for her unique facilitation style, Maggi maintains a fine balance between challenging and supporting delegates to bring about an enjoyable, engaging training experience that brings immediate and tangible benefits. Always going the extra mile to ensure the training is fit for purpose, Maggi is grounded, practical and realistic about organisational and culture change. A key part of MHAW since inception, Maggi has been instrumental in developing and moulding specific relevant and highly relevant workshops.
Why do certain foods stimulate our appetite even though we aren't hungry? How do certain foods or meals satiate our appetite more than others? How can we be more attuned to satiety to eat healthier? Do certain foods help control our appetite better than others?
In this second episode of the Table Talk Podcast focused on satiety, the feeling of being full, and the science behind foods that create this feeling we're once again joined by Alexandra Johnstone, Scientist, The Rowett Institute, and this time by Kathryn O’Sullivan, Nutrition Scientist and Registered Dietitian, HRS Communications to unpack the science of satiety and to see if there are foods that can help control our appetite.
About our panel
Kathryn O’Sullivan, Nutrition Scientist and Registered Dietitian, HRS Communications
Kathryn is a Nutrition Scientist and Registered Dietitian, specialising in public health communications. She holds a BSc in Human Nutrition and a Ph.D in clinical medicine from Trinity College Dublin, and has over 25 years of experience working in the food industry and academia. With 10 years international experience working for the Kellogg Company throughout Europe and the Middle East markets, Kathryn now works as an independent nutrition consultant providing expertise in nutrition science, marketing, communications and regulatory affairs to international food companies. She occasionally lectures at universities and health conferences, and has published extensively in peer reviewed journals, healthcare and consumer press.
Kathryn has a special interest in EFSA Nutrition and Health claims. In her spare time, she works as a ceramicist.
Alexandra Johnstone, Scientist, The Rowett Institute
Alex leads a research team to assess eating as a form of behaviour at The Rowett Institute, part of the school of medical sciences, dentistry and nutrition. She obtained her PhD in 2001 and has extensively published scientific papers on the role of appetite across the life course. Appetite is a major influence to what and when we eat and she has conducted diet trials in studies with children through to the elderly, to particularly assess the role of dietary protein on motivation to eat. Her science knowledge has been developed straight to the supermarket shelf with the development of the ‘Balanced for You’ range of food for Marks and Spencer plc, in 2010, an established food range. She is a key collaborator with EU colleagues and leads internationally competitive work through EU and UK Research Council grant awards. As a UK registered Nutritionist, she enjoys working with local, national and international food industry sector colleagues, to develop evidence to support the relationship between diet and health.
The psychology of why we eat the food that we do, even if it isn't good for us, provides a unique insight into human behaviour. Is it our personality, our upbringing, or the stimulus that we are exposed to that control our choices and have us reaching for the unhealthy options?
In the first in a series delving into the psychology of food choices and eating behaviours we join Professor Jacqueline Blissett, Chair in Childhood Eating Behaviour, Co-Director of Aston Institute of Health and Neurodevelopment, Aston University Early Career Researcher Facilitator and Patrick Fagan, Associate Lecturer in Consumer Behaviour, Goldsmith and Lecturer in Consumer Psychology, University of the Arts London to explore why we make the choices we do, and how we can make better choices in the future.
About our panel
Professor Jacqueline Blissett, Chair in Childhood Eating Behaviour, Co-Director of Aston Institute of Health and Neurodevelopment, Aston University Early Career Researcher Facilitator
I have been working in the field of children’s eating behaviour for over twenty years. In that time much of my research has focussed on the biological, affective and cognitive factors of parents and their children which influence parent-child interaction, particularly in the context of feeding and eating problems. I have a particular interest in children’s fussy eating including poor fruit and vegetable acceptance, emotional eating, and obesity.
My broad research interests are:
- Early origins of children’s emotional eating
- Breastfeeding, complementary feeding practices, childhood feeding practices
- Development of flavour preferences
- Individual differences in sensory processing, particularly of taste
- Children’s fruit and vegetable consumption
- Feeding problems and eating behaviour in children with disorders such as autism
- Maternal mental health and parent child interaction
- Infant gut microbiome: relationships with early diet and infant development
- Fetal facial expression in response to flavour stimuli in utero
- Cultural differences in feeding and eating behaviour
Patrick Fagan, Associate Lecturer in Consumer Behaviour, Goldsmith and Lecturer in Consumer Psychology, University of the Arts London
Patrick is a behavioural scientist who specialises in ‘turning minds into money’ - that is, practically applying psychological science for commercial outcomes. On the academic side, Patrick is a part-time lecturer at two universities, has authored papers on topics from facial expressions to Facebook psychology, and published a book on comms psychology with Pearson. On the commercial side, he has been consulting and running research for blue-chip clients for over a decade, and was previously Lead Psychologist at Cambridge Analytica. He is now Chief Scientific Officer at behavioural science outfit Capuchin
The shock of the COVID-19 pandemic has exposed huge inequalities in health outcomes across society. What role has nutrition played in exacerbating the pandemic? How has our nutrition affected susceptibility to COVID-19 and what lessons do we need to learn to protect society in the future?
Joining host Stefan Gates to discuss this fascinating subject is Philip Calder, Professor of Nutritional Immunology, School of Human Development and Health, Faculty of Medicine, University of Southampton, who has recently led a review in the role of nutrition in immunity and host susceptibility to Covid-19. We'll take a look at how the food we eat, our gut microbiome, and the nutrients we consume can impact our health, and what recommendations have arisen from this fascinating research.
About Philip Calder
Philip Calder is Professor of Nutritional Immunology and Head of School of Human Development and Health at the University of Southampton in the UK. He is currently President of ILSI Europe. Professor Calder is an internationally recognised researcher on the metabolism and functionality of fatty acids with an emphasis on the roles of omega-3 fatty acids in immunity, inflammation and cardiometabolic disease. He has also conducted recognised research on amino acids, antioxidants, prebiotics, probiotics and natural products. His research addresses both life course and translational considerations and includes research in cell and animal models and in healthy humans and patients. Professor Calder has published over 600 scientific articles (excluding abstracts) and according to Web of Science his work has been cited over 33,000 times.
He has a Web of Science h-index of 100, a Google Scholar h-index of 130 (i10 index 489) and has been included in every listing of Highly Cited Researchers. He has received many awards and prizes for his work including ESPEN’s Cuthbertson Lecture (2008), the Ralph Holman Lifetime Achievement Award from the American Oil Chemists’ Society (2015), the prestigious Danone International Prize for Nutrition (2016) and the DSM Lifetime Achievement Prize in Human Nutrition (2017). Professor Calder was President of the International Society for the Study of Fatty Acids and Lipids (2009-2012), Chair of the Scientific Committee of the European Society for Clinical Nutrition and Metabolism (ESPEN) (2012-2016) and President of the Nutrition Society (2016-2019). He is currently President of the Federation of European Nutrition Societies. He was Editor-in-Chief of the British Journal of Nutrition (2006 to 2013) and is currently Associate Editor of Clinical Science and Journal of Nutrition.
He previously served on many Editorial Boards of journals in the nutrition, lipidology and biochemistry fields. Professor Calder has a long association with ILSI Europe having served on its Scientific Advisory Committee, as Scientific Co-Chair of one of its Task Forces, and as a member (including Chairing) several Expert Groups.
The UK is world leading in its food standards and laws around animal welfare. However, trade deals with the US and Australia could mean these standards will be lowered to allow cheap imports. From chlorinated chicken to hormone beef this could have a huge impact on the quality of our food and the ability of our farmers to compete on price.
About our panel
Anna Sands, Trade Policy Specialist, WWF UK
Anna Sands is trade policy specialist at WWF UK. She leads on advocacy for the UK’s new independent trade policy to work for climate, nature and people. Prior to WWF, she worked at the Global Economic Governance Programme at the Blavatnik School of Government, a research centre focusing on how the global economy could be governed in a more sustainable and equitable way.
David Baldock, Senior Fellow, Agriculture and Land Management Fellow, Institute for European Environmental Policy
David's background is in philosophy and economics. He joined the Institute in the mid-1980s to establish a programme of work on agricultural and rural environmental issues. He became Deputy Director in 1992, Director in 1998 and active Senior Fellow in 2016. As well as being an authority on European agricultural policy and the environment, David's specialist areas include EU strategies for climate, natural resources, and public investment. He has an active interest in sustainable development and the growing implications of building a bio-economy. Current external commitments include membership of the Commission's high-level group on the competitiveness of the car industry in Europe.
Liz Webster, Founder, Save British Farming
Save British Farming (SBF) was founded by Liz Webster, a farmer in Wiltshire, with the objective of protecting our food standards and our farmers’ livelihoods.
Sophie Medlin, Director and Specialist Dietitian, City Dietitian & Chair of the British Dietetic Association for London
Sophie Medlin is a well-recognised consultant dietitian and is the Chair for the British Dietetic Association for London. Sophie has expertise in gastrointestinal and colorectal health. She worked in acute hospitals specialising in gastrointestinal diseases before moving into academia, where she worked as a lecturer at King’s College London. Sophie is a go-to spokesperson for media when it comes to evidence-based nutrition, regularly featuring in print, broadcast and social media.
Cellular or lab-grown meat is being touted as one of the greatest solutions to environmental and food system challenges. It allows people to enjoy the taste of meat, but without harming animals or increasing the carbon footprint. But how do you convince people to put down the hamburger and pick up the slaughter-free steak?
Guests:
Che Connon, Co-founder and CEO, 3D Bio-Tissues Ltd
Alongside being CEO of 3D Bio-Tissues, I am also Professor of Tissue Engineering at Newcastle University and co-founder of CellulaREvolution which aims to solve critical issues in scale up of cultured meat.
Didier Toubia, Co-Founder & CEO of Aleph Farms
Didier Toubia is the Co-Founder and CEO of Aleph Farms, a cultivated meat company that is shaping the future of food by growing slaughter-free beef steaks directly from cow cells, preserving natural resources, and avoiding the use of antibiotics. Prior to Aleph Farms, Didier co-founded and led IceCure, which went public in 2010, and served as the CEO of NLT Spine, which was acquired by SeaSpine in 2016. Didier was trained as a Food Engineer and Biologist and holds a joint executive MBA from Kellogg and Recanati. He is also co-Founder of BlueTree and Yeap.
Peter Verstrate, Co-Founder & Chief Operating Officer, Mosa Meat
Peter is the food technician behind the world’s first slaughter-free hamburger. He has worked in the processed meat industry for over 20 years in various senior positions ranging from R&D to QA to Operations. He beings a deep knowledge of the meat business developed at international food companies including Sara Lee, Ahold, Smithfield, Campofrio Food Group and Jack Links. He also served as Managing Director of Hulshof Protein Technologies, a leading producer of collage proteins. Peter holds a Master’s in Food Science from Wageningen University. He is passionate about the environment and food security, and highly driven to find a sustainable way to feed the world. Peter co-founded Mosa Meat and as COO is focused on developing an affordable process for high volume production of cultured meat.
Plant-based dairy continues to surge. The key motivators of dairy-free diets include health reasons (allergens, lactose intolerance, digestive discomfort), animal welfare, and environmental concerns. However, many omnivores are also attracted to dairy-free options because they want to try and experience something new. How are dairy-free producers reacting to the potential of this growing market?
To answer this we're joined by the experts from Cargill once again, who give us their unique insight into the state of the current dairy-free market, and where they see the greatest potential for future NPD and growth. What are the challenges of replacing dairy in products, what products are capturing the most attention from consumers right now, and what will the space look like in the future? Join host Stefan Gates to find out.
About our panel
Matthias Bourdeau, Marketing Manager Texturizers, Cargill Starches, Sweeteners and Texturizers Europe
Working for the Nielsen Company and other research agencies, Matthias gained over 10 years of experience in consulting packaged food and beverage manufacturers across Europe and Africa on marketing their products in retail. Since joining Cargill’s Starches, Sweeteners and Specialties Business Marketing team three years ago, he supports new product launches and drives marketing campaigns, with a specific focus on dairy alternatives and meat alternatives. He is passionate about consumer research and market positioning. Matthias is based in Belgium and is a proud new dad.
Hannah Keenan, Business Development Manager, INFUSE, Cargill Starches, Sweeteners and Texturizers Europe (CSST)
Hannah has more than 13 years in Cargill Starches, Sweeteners and Texturizers with strong industry experience in ingredients solutions and sales across all market categories. Since joining Cargill she has worked in supply chain and commercial roles before moving into the INFUSE by Cargill™ team almost 2 years ago where she now leads them in developing new concepts and creating solutions for emerging and current trends. She is passionate about customers and development and solving challenges. Hannah is based in the UK and enjoys keeping fit in her free time.
Caroline Delabrousse, Technical Business Development Manager, Dairy, Cargill Starches, Sweeteners and Texturizers Europe
After her BSC degree in Food technologies in 2001, Caroline started in dairy world working in milk production at Lactalis. Then she moved to Paris as Food technologist to start her experience on texturising solutions in ice cream at Rhodia Food. In 2005, Caroline joined Dupont, Danisco and extended her skills on texturising, emulsifiers and sweeteners solutions in France and also in Aarhus, DK. Here she was promoted as Application Specialist supporting sales teams in Europe and Africa on beverages, Frozen and dairy desserts applications.
In 2016, Caroline joined Cargill CSST EMEA as dairy specialist tagged to North Africa, Germany, Turkey and Iran to local technical team across all dairy applications such as yogurts, cheeses, frozen desserts, drinks & desserts. It was also the opportunity to come back to Normandy, her birth place. Today she still enjoys a lot sharing and learning about dairy categories within a multicultural environment.
Dries Cauwenbergh, Technical Business Development Manager – Dairy, Cargill Global Edible Oil Solutions Europe
After obtaining his master’s degree in Bio-Engineering, Dries stayed 4 more years at the university of Ghent as technical manager of the service providing lab at the department of Food Technology and Nutrition. From the non-routine analyses and R&D projects for SME’s, it was quite a step-change moving to the East of Belgium to be a Food Safety consultant. The 5 following years in Liège, next to becoming fluent in French, he also developed his skills and expertise in food safety and crisis management.
In 2010, Dries joined Cargill Refined Oils Europe as Technical Account Manager tagged to the British isles and the French/Belgian sales teams across all food categories and applications. In that role, he has been the technical voice of Cargill in front of customers and vice versa, handling virtually all nutritional, physical-chemical, contaminant, sustainability and quality aspects of refined vegetable oils. Today, Dries still enjoys that same role, albeit with the new title of ‘TBDM’ and an increased focus on Dairy. Since 2020, Dries is also Dairy Category Team lead for Cargill Global Edible Oil Solutions Europe and as such he’s putting the dairy Category’s interests and needs on the Cargill agenda and vice versa.
The world is searching for practical, quality, environmentally friendly foods to sustain the growing population and satisfy surging demand. Food Matters Live Award winner Equinom is paving the way, strategically breeding non-GMO/non-gene edited smarter seeds with super-traits: superior nutrition, improved functionality, enhanced organoleptics and robust yield – for a healthy, nutritious and sustainable food future.
In this episode of the Table Talk Podcast we speak to Equinom Founder and CEO Gil Shalev to find out how they're using science and innovation to create smarter seeds. What are the challenges they've faced and what are the opportunities they see for seeds that can support healthy plant-based eating? Join host Stefan Gates to find out.
About Gil Shalev, Founder & CEO, Equinom
Founder and CEO, Gil Shalev, is the driving force behind food-tech seed innovator, Equinom. He earned his Ph.D. in plant genetics from the Hebrew University of Jerusalem’s Faculty of Agriculture and has expertise in plant genomics and breeding. Gil’s scientific achievements include developing an integrated sequencing technology for breeding and discovering new genes and gene combinations in numerous plants.
Gil has positioned Equinom to be a trailblazer in non-GMO seed breeding to enable global supply chains to provide food companies with grain varieties that precisely meet each application’s functional needs.
The COVID-19 pandemic has pushed food consumers online in huge numbers, with shoppers moving to delivery services to minimise their trips to supermarkets. Additionally the crisis saw many businesses create their own direct-to-consumer marketplaces, cutting out the middle man altogether. Waitrose polled 2,000 people across the UK and found that 77% now do at least some of their grocery shopping online, compared with 61% the year before. Is your brands e-commerce and direct-to-consumer strategy tapping into this growing marketplace?
In today's podcast, host Stefan Gates is joined by Dean McElwee, Integrated Commercial Lead E-Commerce The Kellogg Company and Francis Nicholas, Group Digital Director, Nomad Foods, to hear their experience of e-commerce and direct-to-consumer, and to learn their recommendations for businesses across food and retail.
About our panel
Francis Nicholas, Group Digital Director, Nomad Foods
Francis first got involved in the space more than a decade ago and was responsible for launching many of P&G’s brands into various Pure Plays (in particular Amazon) across multiple European markets. He also worked to drive the Online businesses with multiple Bricks & Clicks retailers. At Nomad Foods, Francis is responsible for driving the Online sales of Family Favourites such as iglo, Findus and Birdseye. Whilst this space has challenges, the consumer is ultimately the boss.
Therefore it’s crucial for Brands and Retailers to understand how they can deliver against increasing consumer expectations whilst at the same time addressing the resulting business challenges – something Francis focusses on.
Dean McElwee, Integrated Commercial Lead E-Commerce, The Kellogg Company
Dean is the Integrated Commercial Lead, eCommerce for Europe at The Kellogg Company. Dean is a commercially focused E-Commerce leader with a broad commercial background with over 18 years’ experience in Retail Consulting and Sales Leadership for blue-chip multinational organisations. He has enjoyed a career spanning both emerging and developed markets across multiple channels. He has broad experience across both emerging and developed markets across multiple channels.
In this Table Talk Podcast episode we explore why a one size fits all approach to diets doesn't work, and what the latest scientific research tells us about our nutrition, the impact of our gut microbiome, and what this means for a more personalised approach to diet and nutrition.
To explain the significance of the research and its findings we're joined by Dr. Sarah Berry, Senior Lecturer from Kings College London and one of the leads on the PREDICT 2 study, to explain what this latest research means for our understanding of our gut microbiome, and the impact it can have on our overall health and well being, and how it debunks the idea of a one size fits all diet.
"And actually what our research shows is how little of it is predetermined by our genes. That's actually really exciting because it shows therefore that our response to food is modifiable, that we do, actually, as individuals have control"
Dr. Sarah Berry will be presenting a nutrition spotlight session at Food Matters live in March. To find out all about this fascinating session, and how to register, click here.
About Dr. Sarah Berry
Dr Sarah Berry’s research interests relate to the influence of dietary components on cardiometabolic disease risk; with particular focus on postprandial metabolism and vascular dysfunction. Since commencing her research career at King’s College London in 2000, she has been the academic leader for more than 30 human nutrition studies in cardio-metabolic health. Sarah’s ongoing research involves human and mechanistic studies to elucidate how markers of cardiometabolic health can be modulated following acute and chronic intakes of different fatty acids and interesterified fats, as well as studies to investigate the influence of cell wall integrity on macronutrient and micronutrient release from different plant-based foods. Sarah is also the lead nutritional scientist on the world’s largest ongoing programme of postprandial metabolic studies (the PREDICT studies), assessing the genetic, metabolic, metagenomic, and meal-dependent effects on postprandial metabolic responses.
About the PREDICT studiesThe landmark study published in Nature Medicine and presented at the American Society of Nutrition shows dietary inflammation varies dramatically among healthy adults, pointing to the need for personalisation in eating.
- The PREDICT Studies reveal multiple factors ranging from gut microbes, blood sugar, fat and insulin levels to exercise and sleep impact an individual’s ability to achieve optimal metabolic health.
- Even identical twins respond differently to the same food; identical twins share only a third of their gut microbes.
- This ongoing study has shown that dietary inflammation varies up to ten fold in healthy adults.
- Results point to the need for personalised eating plans to sustainably combat weight and health challenges, setting the stage for artificial intelligence (AI) to help people manage their health by choosing foods that work optimally with their biology.
- ZOE, the sponsor of the study, is launching a test kit using this science to help people achieve their healthiest weight, by profiling their unique gut microbes and inflammation after meals and using AI to create a personalised eating plan.
To find out more about PREDICT and ZOE, click here
The meat alternative market has plenty of burgers, sausages, and steaks to meet the demands of an increasingly flexitarian marketplace. However, seafood alternatives have been scarce compared to the options available for beef, pork and chicken. Why is this the case? Well, seafood presents some unique experiential challenges, primarily with mouth feel and texture, that are part of what we associate with eating fish. In this podcast we look at these challenges, and the opportunities, that seafood alternative producers are confronting to create new and tasty fish alternatives.
“Seafood is one of those proteins that is everywhere. There’s an endless amount of applications that you can bring into the mix”
CHRIS KERR
Joining host Stefan Gates are a panel of global experts in the field, including Tom Johannsson, Co Founder & CEO, Hooked Seafood AB (Sweden), Jen Lamy, Sustainable Seafood Initiative Manager, The Good Food Institute (US) and Chris Kerr, Founding Partner, CIO, Unovis Partners; CIO New Crop Capital; Co-Founder, Gathered Foods (US). Join them to find out the scope of the challenges they are overcoming, and to find out how big the market could potentially be for fish and seafood alternatives, and the impact their success could have on the environment. About our panel Tom Johannsson, Co Founder & CEO, Hooked Seafood AB
Tom is the Co-Founder & CEO of Hooked Seafood AB. He has an engineering background but with experience from The Boston Consulting Group and Procter & Gamble. With an increasing concern about the climate, food system and a desire to make a meaningful change he started Hooked Seafood with his Co-founders Emil and Peter in 2019. Hooked is now one of the most ambitious and promising startups to unlock the plant-based seafood market in Europe with a €500k seed round just closed to fund their launch in 2021. Jen Lamy, Sustainable Seafood Initiative Manager, The Good Food Institute
Jen manages GFI’s cross-programmatic Sustainable Seafood Initiative to ensure that it proceeds strategically and with the input and involvement of key stakeholders. She works with members of GFI’s Science & Technology, Corporate Engagement, and Policy teams to accelerate the development and commercialisation of alternative seafood through foundational research, open-access resources, and strategic engagement with external partners. Jen holds a master’s in environmental management from Duke University’s Nicholas School of the Environment and a bachelor’s in economics and environmental studies from Wellesley College. Chris Kerr, Founding Partner, CIO, Unovis Partners; CIO New Crop Capital; Co-Founder, Gathered Foods
With almost thirty years of leadership experience with start-ups and venture capital investing, Chris Kerr has spent the last decade focused on impact investing in the plant-based foods sector. Chris is a co-founder of Gathered Foods and its Good Catch plant-based seafood brand and has worked with and helped launch many game changing companies in the plant-based sector, including Beyond Meat, Daiya, Alpha Foods, NUMU and many others.
He is the Chief Investment Officer for Unovis Partners, which is the asset manager for New Crop Capital, one of the world’s most active investors in the plant-based foods and cellular ag technology sectors.
Also, Chris is director of Trellis New Endeavors, Wicked Healthy, Pitcairn Financial Group, and Anark Corporation.
Are you tapping into the the experience economy? Consumers experience brands on a variety of levels, and not all of it is conscious. A great deal of your 'brand effect' will be non-conscious. Specific sensory attributes deployed across your pack and product will be generating deeper, more meaningful levels of engagement. Could creating meaningful consumer experiences help your brand?
Host Stefan Gates is joined by a panel of experts including Andy Wardlaw, Chief Innovations Officer, MMR Research, Mike Faers, Founder & Chairman, Cubo Innovation, and Paul Thomas, Director, The Forge to find out how a decision to go beyond 'liking' on your next development project could be the start of your quest to fully realise your brand's sensory power.
"We are now entering an era where people's demand for experiences is filtering down to every day it's no longer going to be confined to travel and music concerts. I think there is going to be, first of all, a pent up demand for experiences everywhere and a reevaluation of the role of experiences over stuff." - Andy Wardlaw, Chief Innovations Officer, MMR Research
About our panel
Andy Wardlaw, Chief Innovations Officer, MMR Research
Andrew’s career in food and drink began with selling fish paste to local stores and wholesalers for the Shippam’s brand in the south of England. That was in 1992. Since then he has gone on to develop insight and ideas for Old El Paso, Haagen-Dazs and Nature Valley – all at General Mills, as well as stints at functional dairy brand Benecol and every little person’s favourite Ella’s Kitchen.
Now he heads up ideas at the MMR Group, which helps brands develop products that are not just liked, but beautifully aligned across all moments of truth – across brand, pack and product - to create more powerful user experiences. MMR partners with over 2/3 of the world’s leading food and drink manufacturers and has had a very busy 2020 as companies invest in a new consumer landscape.
He lives in Great Missenden, world famous for the writer Roald Dahl, which might explain his love to all things chocolate…
Mike Faers, Founder & Chairman, Cubo Innovation,
CEO and Founder and all round Innovations guru, Mike has a huge amount of experience from the kitchens of Le Gavroche to heading up Product for McDonald’s Europe and then globally. Growing tired of working with agencies who could talk the talk but failed to deliver, mike left his role at McDonalds to start FIS in 2010. Having run and established manufacturing plants, innovation academics and working extensively with many of the UK’s major retailers and brands, Mike offers strategic planning, troubleshooting and innovation best practise to Cubo’s clients, using decades of expertise to ensure that businesses operate efficiently and innovate brilliantly.
Paul Thomas, Director, The Forge
Paul is a Director at the Forge, a strategic insight consultancy. Prior to that, Paul has spent the majority of his career in Head of Insight & Innovation roles at food & drink clients – Asahi, Diageo and Ferrero. Paul specialises in branding, comms and innovation – and believes deeply that brands must bring experience to consumers, especially as his own personal favourite experience, the pubs, are closed at the moment.
About MMR
MMR Research Worldwide is part of the MMR Group; privately owned and proudly independent. This allows us the flexibility and freedom to adopt a strategy focused around innovation and employee empowerment. For our clients, that means outstanding service and access to specialist sensory, fieldwork and online expertise.
Danielle Nierenberg, President of Food Tank, has spent spent two years visiting more than 35 countries, including sub-saharan Africa and Asia, investigating environmentally sustainable ways of alleviating hunger and poverty. She’s also explored extensively the impact of COVID-19 in the US and how the domestic food policy could, and should, change as a result. In this podcast, her unique insight gives us a picture of the global challenges affecting our food system, and the ways in which we can address them.
From sustainable farming, to governmental policy changes that can help our environment, to changes we each can make individually that will make a significant contribution to a more sustainable food system, Danielle provides a comprehensive look at how the industry can create a brighter, healthier food future. About Food Tank
Food Tank is for the 7 billion people who have to eat every day. We will offer solutions and environmentally sustainable ways of alleviating hunger, obesity, and poverty by creating a network of connections and information for all of us to consume and share. Food Tank is for farmers and producers, policy makers and government leaders, researchers and scientists, academics and journalists, and the funding and donor communities to collaborate on providing sustainable solutions for our most pressing environmental and social problems.
Food Tank highlights hope and success in agriculture. We feature innovative ideas that are already working on the ground, in cities, in kitchens, in fields and in laboratories. These innovations need more attention, more research, and ultimately more funding to be replicated and scaled-up. And that is where we need you. We all need to work together to find solutions that nourish ourselves and protect the planet. About Danielle Nierenberg Danielle Nierenberg, President, Food Tank
In 2013, Danielle Nierenberg co-founded Food Tank with Bernard Pollack, a 501(c)(3) nonprofit organization focused on building a global community for safe, healthy, nourished eaters. Food Tank is a global convener, research organization, and non-biased creator of original research impacting the food system.
Danielle also conducts extensive on-the-ground research, traveling to more than 70 countries across sub-Saharan Africa, Asia, Eastern Europe, and Latin America. She has met with thousands of farmers and farmers’ groups, scientists and researchers, policymakers and government leaders, students and academics, as well as journalists, documenting what’s working to help alleviate hunger and poverty while protecting the environment.
Her knowledge of global agriculture issues has been cited widely in more than 20,000 major print and broadcast outlets worldwide, including The New York Times, The Wall Street Journal, USA Today, the International Herald Tribune, The Washington Post, BBC, MSNBC, Fox News, CNN, CBS This Morning, The Guardian (UK), The Telegraph (UK), Le Monde (France), the Mail and Guardian (South Africa), the East African (Kenya), TIME magazine, the Associated Press, Reuters, Agence France Presse, Voice of America, the Times of India, the Sydney Morning Herald, and hundreds more.
Danielle is the recipient of the 2020 Julia Child Award.
She has an M.S. in Agriculture, Food, and Environment from the Tufts University Friedman School of Nutrition Science and Policy and spent two years volunteering for the Peace Corps in the Dominican Republic.
Our world is changing in ways we never imagined. The way we live, work, socialise and entertain ourselves has evolved. During the pandemic, we have collectively experienced life-changing events and circumstances that have caused us to recalibrate and adapt. Whether it’s communicating virtually, working remotely, staying indoors or washing our hands, signs of this new way of life are abundant. Givaudan have conducted in-depth consumer research to find out how their preferences in food and beverages have evolved in recent times – and what this means for our customers. Will these consumer food and drink preferences change for the long-term following the impact of the pandemic?
“44% of our Europe, Africa and Middle East consumers have changed their food and beverage consumption since March 2020”
This episode of the Table Talk Podcast aims to answer that question, in partnership with Givaudan, the global leader in the creation of flavours and fragrances. A recent Givaudan consumer survey of over 5,000 consumers across Europe, Africa and the Middle East identified four major trends in food and beverage consumption.
- Safe, secure and sustainable
- Gourmet experiences at home
- Balancing health with treating yourself
- Value for money
Find out how consumer attitudes will influence innovation in food and beverages with our panel featuring Basak Oker, Head of Consumer & Sensory Insights Europe, Danielle Van Hees, Category Manager for snacks Europe, Marta Kusnierz, Category Manager for Sweet Goods and Dairy Europe, Nely Vlasblom, Product Manager for Beverages Europe, and Virginie Philippe, Category Manager for Culinary Europe.
To find out more about Givaudan’s research, click here
About our panel Basak Oker, Head of Consumer Sensory Insights, Europe
Basak has 15 years of experience in marketing, innovation, digital business and consumer insight generation. She joined Givaudan in 2015 as the Category Manager for Beverages EAME; she was named Head of Consumer & Sensory Insights EAME in June 2020. Prior to joining Givaudan, she held various marketing and innovation roles in FMCG companies within personal care and toy industries.
Basak holds an MBA from Rotterdam School of Management, Erasmus University and a BA in Business Administration from Koc University in Istanbul. Danielle van Hees, Category Manager Snacks Europe
Danielle joined Givaudan in 2006 working in various marketing roles within the different business units. Danielle is now part of the Regional Innovation team for Snacks. Prior to joining Givaudan, Danielle worked at a number of IT companies before joining the FMCG market. Danielle studied Commercial Economics at the University of Utrecht. When not at work she likes spending time with her family playing LEGO with her kids, she also enjoys running, cycling holidays and reading. She is based in Naarden in the Netherlands. Marta Kusnierz, Category Manager Sweet Goods and Dairy Europe
Marta has more than 10 years of experience in sales and marketing in the food and home appliance industry. Marta joined Givaudan in June 2020 and manages the Sweet Goods and Dairy category in Europe. This broad category consists of segments like chocolate, bakery, gum and candies, as well as dairy and plant-based dairy. Marta has a background in sales, marketing and category management and holds a degree in political science and communication. Nely Vlasblom, Product Manager Europe
Nely has 15 years of experience in sales, marketing and innovation. In 2017, she joined Givaudan as a Regional Product Manager for the Beverages, Dairy and Sweet Goods. In this role, she ensures market needs are translated into Givaudan’s innovation programmes. Prior to this role, she worked in food and biotechnology for B2B companies. Nely holds an MSc degree from Wageningen University in The Netherland in which she chose a commercial and technical specialisation. Part of the education program was fulfilled at the University of Illinois in Urbana-Champaign (USA) and the University of Khon Kaen in Thailand.
Virginie Philippe, Category Manager Culinary
Virginie joined Givaudan in 2011 as part of the Sweet Goods and Dairy team where her primary focus was on Sweet Goods. In 2018 she added Dairy categories to her expertise for the EAME region. In 2020, she took over responsibility for Culinary applications including ready meals, sauces, soups and more. Virginie holds two Masters degrees, one in International Marketing and another in Marketing applied to Fragrances & Flavours. Prior to joining Givaudan, she worked for other F&F companies including Takasago. Virginie is passionate about food and enjoys tasting new dishes, travelling and spending time with her family.
For people around the world to be truly healthy, they need access to a balanced diet containing all of the essential primary, secondary and micro nutrients. Where does our food get its nutrients from? The soil. How can we build a sustainable future, feed a growing population, and protect our soil nutrients and arable land at the same time?
The key is promoting farming practices that are profitable for farmers, environmentally sound, and good for communities, and the correct use of fertilisers has a key role to play. In this podcast, in partnership with Anglo American’s Crop Nutrients, we look at the challenges farmers face, and how balanced crop nutrition and sustainable crop production offers the perfect solution. About our panel Robert Meakin, Crop Science Director, Anglo American’s Crop Nutrients
Robert Meakin manages the research and development, crop science function and the POLY4 global agronomy programme. POLY4 is the trademark name of Anglo American Crop Nutrients polyhalite product. Polyhalite is a naturally occurring, evaporite mineral that will be mined at the Woodsmith Mine in North Yorkshire, England. Sustainability and low environmental impact is a central theme which runs through the entire Woodsmith Project, one of the largest engineering projects in Europe. It has been specifically designed to blend into the landscape, with all key infrastructure hidden beneath the surface. As a whole company, Anglo American have targeted a 30% reduction in operational GHG emissions by 2030 and have a long-term plan to become carbon neutral across the operations by 2040.
Multi-nutrient and low chloride POLY4 fertiliser contains four of the six essential macro nutrients – potassium, sulphur, magnesium and calcium – required for crop growth and a range of micro nutrients including iron, boron and zinc. Using this natural material means that it not only improves yield and quality of crops through provision of a balanced nutrition but, due to an environmentally considerate production process, POLY4 can also be used by farmers who choose to adopt organic farming practices. Santiago Bernal, Innovation Director, Cefetra Iberica
Santiago is the innovation director at Cefetra – a Spanish farmer services company that is part of BayWa, the Bavarian farm services giant. With their platform Sembralia.com they serve farmers and ranchers across all Spanish geographies and crop types providing fertilising solutions and digital farming services, promoting the use of technology to optimise farmer income, reduce the environmental impact of agriculture and bridge the rural gap. Marshall Taylor, farmer, Volis Farm, Somerset
Marshall, together with his eldest daughter Caroline, runs a dairy herd farm near Taunton in Somerset. They now run around 280 cross-bred milk cows to produce a profit from milk off grass that is then also used in the production of local cheeses. At Marshall’s Volis Farm, profit is optimised by focusing on soil health. A soil system in nutrient balance, which respects the environment, maintains ecosystems and returns carbon to the soil, is Marshall’s target for optimum performance.
Like many countries across the world, consumers in the UAE are showing a clear preference for cleaner, more ethical and sustainable food. Eating and consumption habits are changing, what does this mean for the food and drink industry in the region? What food and nutrition trends are growing in the UAE in 2021?
In this episode of Table Talk we investigate all this and more, joined by two experts on the UAE and its food supply and consumer habits, Ananya Narayan, Managing Director, Hunter Foods Limited and. Monique Naval, Senior Analyst, Euromonitor International. With host Stefan Gates they'll discuss how attitudes toward health, nutrition and wellbeing are developing, how this is impacting the food and nutrition trends that are growing in the UAE, and how the country intends to become food secure and sustainable.
Ananya Narayan, Managing Director, Hunter Foods Limited
Ananya Narayan, Managing Director of Hunter Foods, has been recognized in growing his family business rapidly in the Better For You gourmet, quality, healthier foods and snacks. Prior to joining Hunter Foods, he has worked in the hospitality industry, with Preferred Hotels & Resorts as Executive VP - Asia Pacific, Middle East and Africa for nine years, and with Hyatt Hotels Corporation as Director of Strategic Marketing prior to that. While he was at Preferred, he expanded his hotel portfolio drastically from 13 hotels to 191. Over the last 5 years, he has tripled Hunter Foods’ revenue and added over 20 export markets. His aim is to transform Hunter Foods into a leading major innovative and healthier foods and snacks manufacturer and supplier within the GCC and the world. He has a Bachelor of Science in Economics and a Masters in Marketing, both from Northwestern University, USA.
Monique Naval, Senior Analyst, Euromonitor International
Monique is a Senior Analyst with Euromonitor International in the UAE. In her current role, she is part of the global Food and Nutrition team that provides strategic recommendations to the world’s largest FMCG companies, shaping the food industry. She leads the Middle East and North Africa research and actively engages with main industry players. She creates datasets, authors annual reports, and is regularly featured as a thought leader in numerous local and international media outlets.
Monique holds a degree in Communication Research and has over ten years’ research experience having successfully handled international projects with different industries such as Utilities, FMCG, Retailing, Banking, Government, Travel and International Development. A seasoned speaker, she has delivered keynote presentations in international conferences and webinars such as Gulfood, Yummex Middle East and ‘More than Food’ webinar hosted by the European Union.
Gulfood 2021
Monique and Ananya will both be in attendance at Gulfood 2021, held on 21-25 February 2021 at the Dubai World Trade Centre. Gulfood 2021 gives food and beverage brands the perfect opportunity to:
- Explore new markets: Open conversations with over 5000 suppliers from 198 countries around the world and discover new market opportunities from across the globe
- Increase profits: Source from one of the widest range of global F&B products, at the most competitive prices for your business.
- Join in discussion with the experts on the future of F&B: Learn about new and sustainable forms of producing and consuming food
To find out more, visit Gulfood 2021 here
Last year we took a look at the start-up environment for food and agri-tech post-COVID 19, and continuing the series we speak to two leading investors to get a sense of the outlook for food and agri-tech investment for 2021. What challenges and opportunities do investors see in this market, and where will they be looking to invest in the future as they focus on health, nutrition and sustainability?
Joining host Stefan Gates are Paul Rous, Director, Open Data Exchange & co-founder, Shake Climate Change and Rogier Pieterse, Managing Director, PYMWYMIC. Together they debate how the investment community will help support the innovators creating solutions to support data-driven agriculture, plant-based meat alternatives, and more. About our panel Paul Rous, Director, Open Data Exchange & co-founder, Shake Climate Change
Paul is a Director of the Open Data Exchange, a joint initiative between Yara and IBM to enable data sharing throughout the agriculture sector. He is also a co-founder of the UK’s first agritech investment programme, Shake Climate Change, supported by Rothamsted Research, UCL, Hertfordshire and Cranfield Universities.
Paul has been involved in investment, innovation, and agriculture for over a decade, having founded two venture capital funds, Fuel Ventures and Blackfinch Ventures focusing and investing in early-stage UK technology. He has also been involved in the launch and scale of tens of companies and had over five successful exits. After serving as an Officer in the Army and at Goldman Sachs, he took an active role in the family’s arable farm.
Paul has been involved in the rural economy and farming whilst serving as Chairman and Committee Member for the Country Landowners Association, District Councillor – East Suffolk, and Board Member for the East of England’s tourism board. Paul holds an MBA from Imperial College London where he held a position on the Dean’s Advisory Council and was awarded the Dean’s award for sustainable business. He is currently undertaking a Ph.D. with Cranfield University and Rothamsted Research focussing on agricultural innovation ecosystems. Rogier Pieterse, Managing Director, PYMWYMIC
As a former entrepreneur himself and being passionate about bringing change and support to those who want to do good, Rogier has been leading PYMWYMIC since 2016. Since then, Pymwymic has fully focussed on the required transition in our food system. Rogier has an investment background with extensive experience in evaluating, negotiating, structuring deals (equity and debt) and creating shareholder value by scaling and initiating successful businesses. Previously CEO of family owned Transmark Holdings Group, Founder/MD of Green Giraffe Investment Management, Investment Manager Ampere Fund/ Triodos and Investment Banker at NIBC. Rogier holds a M.Sc. in Economics from University of Amsterdam.
One year a go, trend forecasters were predicting that food-on-the-go would be the dominant trend for the year ahead but obviously the global pandemic completely changed that. With COVID-19 still out of control in most major countries across the world, we assembled a panel of experts to explain how that will affect which retail trends will grow in 2021, and what the longer post-COVID future looks like.
With history showing that ‘black swan’ events like global pandemics can accelerate long-lasting change, how will plant-based food, personalised nutrition, and health and wellbeing and other retail trends in 2021 potentially be impacted? Joining host Stefan Gates are Mark Driscoll, Director, Tasting the Future, Laura Swain, Editor – Food & Beverage and Travel & Hospitality, Stylus and Simon Waring, Managing Director & Owner, Green Seed UK Ltd. About our panel Mark Driscoll, Director, Tasting the Future
Mark is Founder and Director of Tasting the Future, a purpose and values driven sustainable food systems consultancy. He is a global expert in and a passionate advocate for the need for food systems change. He has over years 30 experience of working with businesses, governments and civil society organisations on solutions that address some of the key social and environmental challenges confronting our global food system.
He has developed and led large sustainable food programmes with organisations including WWF and Forum for the Future, focussing on policy and practice which supports sustainable nutrition – the intersection of health, nutrition and sustainability.
Mark graduated from Wye College (London University) with a degree in Environmental science. He sits on several advisory boards for business, government and non-profit organisations. He also writes and blogs extensively on issues and trends impacting on the food system. Laura Swain, Editor – Food & Beverage and Travel & Hospitality, Stylus
A trained journalist and life-long foodie, Laura tracks the latest trends and developments in product innovation, technology and consumer culture in the food, beverage and travel sectors. Before bringing her passion for food, drink and hospitality to Stylus, Laura tested her chops working with brands agency-side on PR projects – brands like Mondelez and Unilever.
Stylus are experts in trends intelligence, equipping the most forward-thinking brands and agencies with the creative insights they need to make transformative business decisions. Simon Waring, Managing Director & Owner, Green Seed UK Ltd
Simon Waring is owner and managing director of Green Seed UK Ltd, a marketing and business development consultancy focused exclusively on the food and drink industry. Green Seed works with both UK and international food and drink brands, helping them to understand UK trends and market opportunities, with route to market strategy and outsourced sales and marketing. It also guides UK exporters on their international strategy with teams to implement in markets.
The Green Seed Group is an international network of food and drink specialist marketing teams with its own offices based across Europe and North America, and associates in Asia. The Green Seed Group was formed by the former international teams of Food from Britain in 2009. An Oxford University modern languages graduate, Simon worked in marketing roles in France and Germany before joining global market and consumer analysts Mintel International Group, where he was Marketing Director. He then became Director General of the British Food Export Council and, prior to his current role, was International Managing Director of Food from Britain, during which time he developed and managed a network of operations across Europe, North America and Asia, and advised and supported 100+ small, medium and larger companies in strategy and business development in the UK and its key export markets.
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The Agriculture Act has been regarded as the first landmark piece of post-Brexit legislation by the UK Government. Passed in November, the act sets out how farmers and land-owners in the country will be rewarded for adopting sustainable food production practices.
What impact will it have, and how is the act viewed by farmers and land-owners? Will the new legislation change farming and food production for the better? We’ve assembled a panel to discuss these points and more. Joining host Stefan Gates are Professor Jane Rickson, Professor of Soil Erosion and Conservation, Cranfield Soil and AgriFood Institute, Vicki Hird, Head of Sustainable Farming, Food and Farm Policy, Sustain, Emily Norton, Head of Rural Research, Savills UK and Mark Coulman, Chair, Tenants Farming Association. About our panel Professor Jane Rickson, Professor of Soil Erosion and Conservation, Cranfield Soil and AgriFood Institute
Professor Jane Rickson has over 30 years’ experience of research, consultancy and teaching in soil and water engineering, specialising in soil degradation processes and sustainable land management. Her work has focused on better understanding of soil functions and their role in the delivery of ecosystems goods and services, including water regulation, agricultural production and carbon storage. She uses multi-disciplinary approaches to integrate fundamental and applied land resources science at a range of spatial and temporal scales.
Her work is directed at Research Councils, industry, farmers and policy makers. Recent projects include: Development of a Soil Management Information System (AHDB); Better understanding of the soil protection landscape (Defra); Developing a conceptual framework for a soil impact metric for agricultural and commodity supply chains (Institute for Sustainability Leadership, University of Cambridge; CISL); Review of the England and Wales soils evidence base (Welsh Government); Provision of research to develop the evidence base on soil erosion (Committee on Climate Change, Adaptation Sub Committee); and The total costs of soil degradation in England & Wales (Defra). Vicki Hird, Head of Sustainable Farming, Food and Farm Policy, Sustain
Vicki Hird is an award winning author, expert, strategist and senior manager who has been working on environment, food and farming issues for over 25 years. As part- time Sustainable Farm Campaign Coordinator at Sustain, Vicki manages the farm policy and related campaigning and provides comment and guidance on these issues.
Prior to this role, she was director of Campaigns and Policy At War on Want. Previously she was the Senior Campaigner heading up the Land use, Food and Water Programme for Friends of the Earth and Policy Director of Sustain. She was Policy Director of Sustain, 1999 – 2004 and has been an expert consultant for NGOs and institutions (including for RSPB, WSPA, The Sustainable Development Commission, Greenpeace, The Plunkett Foundation and HEAL). She has launched many major food and environment campaigns, from local to global in scope, has blogged frequently and published numerous reports and articles on the sustainability of food systems and published Perfectly Safe to Eat? (Women’s Press 2000).
She has an academic background in pest management and is a Fellow of the Royal Entomological Society and the RSA. Vicki is on the board of Pesticides Action Network, and the Keo Foundation, was chair of the Eating Better Alliance and has sat on numerous government advisory groups over the years. She also runs an independent consultancy undertaking campaigning and research. Emily Norton, Head of Rural Research, Savills UK
Emily heads up the Savills UK Limited Rural Research team, guiding the creation of insight and analysis into rural policy, data and benchmarking for Savills and its clients across the U.K. She consults for clients and government on rural policy and corporate strategy, with a particular focus on rural asset investment and strategic sustainability and climate response. Emily is a director of the Oxford Farming Conference for 2021-2023 and a Nuffield Scholar 2018. Mark Coulman, Chair, Tenants Farming Association
Mark Coulman has been a TFA member for over 20 years, serving as East Midlands Regional Chairman, National Vice-Chairman and now Chairman on the retirement of James Gray in March 2020. Having graduated in Agriculture and Food Marketing from Newcastle University, and undertaken consultancy roles and sales and marketing roles within the agricultural software industry, Mark returned to the family farm in 1993, succeeding as tenant in 1997. Farming 235 hectares of arable land, cropping wheat, rape, sugar beet, peas amongst other things, as well as flower growing which diversified into a successful flower import, packing and distribution business.
Mark has managed several diversified businesses and believes in the ability of farmers to be successful entrepreneurs. Currently, the farm is involved in developing a care & social farm enterprise, providing opportunities for adults and children dealing with challenges to improve their health and well-being. The opportunity to develop this offer within the public money for public good framework is a particular interest. Mark is a firm believer in the ability of the tenanted sector to deliver successful, sustainable farm businesses which both produce quality food and environmental sustainability for the good of the wider rural community.
Meat alternatives continue to increase in popularity, with consumers more likely to choose a flexitarian approach to eating that substitutes alternative proteins for traditional meat products. What are the trends and science behind meat alternatives and how will this growing section of the food and nutrition industry continue to grow?
In this episode of the Table Talk Podcast host Stefan Gates is joined by the experts in meat alternatives from Cargill. Together they explore the trends, consumer expectations and science behind meat alternatives, the challenges of developing a product with great taste, appearance and texture, and to find out what the future of the meat alternative market will look like. About our panel Matthias Bourdeau, Marketing Manager Texturizers, Cargill Starches, Sweeteners and Texturizers Europe (CSST)
Working for the Nielsen Company and other research agencies, Matthias gained over 10 years of experience in consulting packaged food and beverage manufacturers across Europe and Africa on marketing their products in retail. Since joining Cargill’s Starches, Sweeteners and Specialties Business Marketing team three years ago, he supports new product launches and drives marketing campaigns, with a specific focus on solutions for meat alternatives and dairy alternatives. He is passionate about consumer research and market positioning. Matthias is based in Belgium and is a proud new dad. Beatrice Felke, Technical Account Manager, Cargill Global Edible Oil Solutions Europe (GEOS)
Beatrice is working for Cargill since more than 3 years now. She started in the edible oil business directly after university as a Technical Management Trainee, where she gained experience in the different production processes of oils and fats and the quality system around that. In her current role as Technical Account Manager she is building on this knowledge to develop new edible oil solutions to answer the various needs of her customers. Beatrice is based in Germany and her passion is around understanding food trends and studying the used ingredients. This is the major root cause why she sometimes spends hours in supermarkets even though she wanted to buy only the food for one week. Hannah Keenan, Business Development Manager, INFUSE, Cargill Starches, Sweeteners and Texturizers Europe (CSST)
Hannah has more than 13 years in Cargill Starches, Sweeteners and Texturizers with strong industry experience in ingredients solutions and sales across all market categories. Since joining Cargill she has worked in supply chain and commercial roles before moving into the INFUSE by Cargill™ team almost 2 years ago where she now leads them in developing new concepts and creating solutions for emerging and current trends. She is passionate about customers and development and solving challenges. Hannah is based in the UK and enjoys keeping fit in her free time. Zuzana Van Beveren, Application Specialist, Meat and Meat Alternatives Cargill Starches, Sweeteners and Texturizers Europe (CSST)
Zuzana has worked within R&D teams at ingredient solutions providers to food industry and processed meat manufacturer, gaining 17 years of experience in meat business across Europe on formulation of seasoning and functional ingredient blends. Since joining Cargill Starches, Sweeteners and Texturizers Europe business four years ago, she gives technical support to customer request, tests in application and develops Value Proposition for new Cargill solutions in meat and meat alternative space. She is passionate about food and food innovation. Zuzana is based in Belgium and is proud mother of two teenagers.
With the UK leaving the EU on January 1st, what will be the impact on the UK food supply chain long-term? Will new regulations impede deliveries and create new hurdles for producers and manufacturers importing and exporting into the country from Europe? We assembled an expert panel in the run-up to Brexit to find out.
Recorded on December 16th, 2020, with the Brexit trade deal hanging in the balance, our panel looks at the future of food in the UK outside of the EU. Joining host Stefan Gates are David Wells, Chief Executive, Logistics UK, Dr Elitsa Garnizova, Director of LSE Consulting’s Trade Policy Hub, Ian Wright, Chief Executive, Food & Drink Federation, and Tony Heron, Professor of International Political Economy, University of York & Co-Investigator, IKnowFood Project. About our panel David Wells, Chief Executive, Logistics UK
David Wells is Chief Executive of Logistics UK, representing industry’s freight interests by road, rail, sea and air. Logistics UK has over 16,000 members who operate more than 220,000 goods vehicles (half of the UK fleet) consign over 90 per cent of freight moved by rail and 70 per cent of sea and air freight.
David joined Logistics UK (previously FTA) in April 2009 as Finance and IT Director; subsequently taking on additional responsibility for the Association’s Vehicle Inspection Service, Training and Tachograph Analysis Service. David became Chief Executive in early 2015 and since then has seen membership grow by 10%.
Having completed an Engineering Degree in Liverpool, David studied for membership of the Chartered Institute of Management Accountants, qualifying in November 1993 whilst working in industry. His career has centred around engineering and service businesses and has both European and North American finance and operations experience. Dr Elitsa Garnizova is the Director of LSE Consulting’s Trade Policy Hub
Dr Elitsa Garnizova is the Director of LSE Consulting’s Trade Policy Hub (TPH), a dedicated unit offering trade and investment policy research and advice. She is responsible for business development, project management and research for a variety of European and UK clients. Elitsa has worked on a range of projects for the UK government and EU institutions, focusing on barriers to trade and investment in Australia, New Zealand, Japan, and the US. She has recently worked on a range of projects, focusing on the vulnerabilities of the UK supply chains post-Brexit, impact and implementation of trade agreements and sustainability issues. She holds a PhD in international political economy from LSE, focusing on EU trade negotiations and the inclusion of regulatory issues, an MA in European Studies from KU Leuven, Belgium, and a BSc in International Economic and Management from Bocconi University, Italy. Ian Wright, Chief Executive, Food & Drink Federation
Ian Wright is Chief Executive of the Food & Drink Federation. FDF is the representative voice of the companies and trade associations which make up the UK’s largest manufacturing sector. He joined in March 2015. Before then he spent 14 years with Diageo plc – the world’s largest drinks business. He was the executive committee member responsible for its reputation as it became one of the world’s most trusted and respected companies. Earlier, he worked for Boots The Chemist, Mars Confectionery and Pillsbury and had spells in consultancy and politics.
He received a CBE for political and public service in August 2015. Tony Heron, Professor of International Political Economy, University of York & Co-Investigator, IKnowFood Project
Tony Heron is Professor of International Political Economy. He is currently serving as a Parliamentary Academic Fellow to the House of Commons International Trade Committee. Tony is the author of three books and numerous articles and book chapters on different aspects of trade politics. Tony’s current work is centered on interdisciplinary global food systems research, sustainability governance in global value chains and the political economy of agriculture in the context of the UK’s exit from the EU.
The loss of taste and smell have been key symptoms of COVID-19, and many sufferers have had a long-term impact from the illness on their senses. The ZOE COVID symptom app has reported that as many as one in 20 people who have had COVID suffer from symptoms for more than eight weeks. How has this impacted their lives, and what does this sensory loss mean for people’s experience of food, now and in the future? As many sufferers from loss of sense and smell can only experience tastes that are highly salty or sweet, will this lead to a health and nutrition impact that lasts
Barry Smith will be presenting a special nutrition spotlight at Food Matters Live in March focused on Evidence based research on changes in smell and taste due to Covid-19. To find out more click here
Joining host Stefan Gates is Barry Smith, Professor, Institute of Advanced Studies, University of London. Barry Smith is the UK’s lead for the Global Consortium for Chemosensory Research (GCCR) and is studying the long term impact of loss of taste and smell in Covid-19 sufferers. He provides a fascinating insight into the issue, reveals how COVID is causing some to experience smell loss (anosmia), get better and then suffer from smell distortion (parosmia), a situation that hasn’t been seen before, and offers ways that sufferers can reach out for help for their sensory loss. Barry Smith, Professor, Institute of Advanced Studies, University of London
Barry C Smith is a professor of philosophy and director of the Institute of Philosophy at the University of London’s School of Advanced Study, as well as the founding director of the Centre for the Study of the Senses, which pioneers collaborative research between philosophers, psychologists and neuroscientists. He is also the UK lead in the study of the long term impact of the loss of taste and smell in Covid-19 sufferers.
He has held visiting professorships at the University of California at Berkeley and the Ecole Normale Superiéure in Paris, and in 2012 he was appointed as the AHRC Leadership Fellow for the Science in Culture Theme, as well as Pro-Dean for new academic initiatives at the School of Advanced Study. Are you affected?
Barry Smith mentions two charities within the episode that can provide support for those who are suffering from loss of taste and smell, they are Abscent and Fifth Sense. Both are specialised in helping those suffering from the long-term loss of taste and smell through COVID, and have specific resources that can help.
With a small amount of arable land, and a climate that has little rainfall, the UAE faces significant natural challenges standing in the way of its goal to be self-reliant and a champion of food security in the Middle East.
In this episode of the Table Talk Podcast, host Stefan Gates is joined by two experts to discuss the efforts the UAE is making, how investment is being utilised and what opportunities and challenges the region faces on the way to meeting its sustainability goals. Joining our panel are Henry Gordon-Smith, CEO and Managing Director, Agritecture and Hina Kamal, PhD Research Scholar, Future Food, Beacon of Excellence Program, Unversity of Nottingham. They’ll explain how behavioural change will be key to overcoming the unique challenges the UAE faces, but if this can be done the opportunities for the region are huge. About our panel Henry Gordon-Smith, CEO and Managing Director, Agritecture
Henry is a sustainability strategist focused on urban agriculture, water issues, and emerging technologies. Henry was born in Hong Kong and has lived in Japan, Germany, the Czech Republic, Russia, Canada, Spain, Austria, and the United States. Henry earned his BA in Political Science from the University of British Columbia, Vancouver, coursework in Food Security and Urban Agriculture from Ryerson University in Toronto, and an MSc in Sustainability Management from Columbia University. In 2011, Henry started exploring urban agriculture and launched the blog “Agritecture” to share case studies and analysis from around the world. In 2013, Henry Co-Founded the Association for Vertical Farming (AVF) and served on the board until July 2017. In 2014, Henry responded to a global need for technology-agnostic guidance on urban agriculture by launching the advisory firm Agritecture Consulting which has now consulted on over 100 urban agriculture projects in over 20 countries. Agritecture Consulting primarily helps entrepreneurs with vertical farming feasibility studies, recruiting, and systems design. In 2018, Henry was voted top 10 in Produce (USA) and 40 under 40 food policy influencers (NYC). In 2019, Henry was accepted as a Guelph University Food Policy Fellow and an advisor to the Ryerson University urban agriculture and food security curriculum development committee. Henry was named as a top 20 influencer in food and agriculture by Rabobank in December 2019. Henry serves on the advisory board of numerous AgTech startups including Smallhold and Foodshed.io. Henry serves on the board of directors for the not-for-profit food access organization Teens for Food Justice in NYC. Henry has spoken on the topic of urban agriculture in 4 continents and has been interviewed about urban and vertical farming for the WSJ, Futurism, Men’s Health, Bloomberg, The Atlantic, Arabian Business, CNBC, and many more. Henry is based in Brooklyn, NYC. Follow him on social media @theagritect. Hina Kamal, PhD Research Scholar, Future Food, Beacon of Excellence Program, Unversity of Nottingham
Hina Kamal is a PhD research scholar at Future Food, Beacon of Excellence Program, University of Nottingham. Currently her research is focused on sustainability development goals (SDGs) in reference to food waste protein recycling and product development. Earlier she has been associated with United Arab Emirates University (UAEU), where she was a Research Associate at the College of Food and Agriculture. She has won the Alltech Young Scientist Award, USA and is an active researcher primarily in areas including food waste, biodegradable products, dairy chemistry and functional foods.
Veganuary, the annual pledge to give up eating animal products for the month of January, has been growing exponentially in the past few years. With new products hitting the shelves to tie-in with the campaign, what can we expect to see from Veganuary 2021, and how is the movement growing so rapidly year-on-year?
Joining us to answer this and more is Ria Rehberg, CEO of Veganuary. Find out how and why the annual Veganuary challenge has become so popular, how working with manufacturers and retailers is helping to introduce new flexitarians to plant-based food, and what Veganuary 2021 participants will have to look forward to.
Sign up to Veganuary 2021 here
Ria Rehberg, CEO, Veganuary
Ria Rehberg is the CEO of Veganuary, a UK based charity that encourages people worldwide to try vegan for January and beyond. Since 2014, Veganuary has inspired and supported more than one million people in 192 countries to try vegan. Additionally Veganuary works with hundreds of businesses to drive up vegan food provision in shops and restaurants, and have made veganism more visible and accessible through their work with national and international media. About Veganuary 2020 * 400,000 signed up to Veganuary in 2020, from 192 countries with only 3 countries not having any participants (2 of which were North Korea and the Vatican State) * Ran their first ever TV ads in UK, US, Germany, South Africa and Chile * Heavily focused on the environment * Kantar data shows that 10 times as many people who sign up actually took part in Veganuary, with the UK figure at 1.3 million, 800,000 were new to Veganuary * Kantar went onto track the purchases of the people who took part in Veganuary and there was a continued reduction in animal product purchases * 650 new plant based products were launched in January 2020, and 550 new plant based options were added to menus
Each year Tetra Pak produces a global consumer research study, the Tetra Pak Index. COVID-19 has unsurprisingly impacted greatly this year's index, with the impact of the pandemic affecting communities worldwide. In this edition of the Table Talk Podcast we find out how it has transformed the 2020 consumer landscape and created new concerns and needs, and what this means for the industry.
Joining host Stefan Gates is Libby Costin, Vice President Marketing, Tetra Pak. Find out how COVID-19 has disrupted the status quo, focused consumers minds on health, hygiene and food safety, and how manufacturers can build trust through transparency with consumers. What effect will the influence of COVID-19 on the 2020 consumer landscape have on the future? Join us to find out.
Find out more about the Tetra Pak Index here
Libby Costin, Vice President Marketing, Tetra Pak
Libby Costin leads Marketing for Tetra Pak Packaging Solutions. In her role, Libby is responsible for marketing strategy, consumer and industry intelligence, category management and portfolio deployment for the Tetra Pak Packaging business globally.
She also oversees the development of extensive, proprietary research on key beverage categories such as Dairy, Juice, Still Drinks, Food and Wine, developing a strategy to identify and drive new business opportunities worldwide.
Prior to joining Tetra Pak in February 2012, Libby held a number of senior sales and marketing positions in the food and beverage industry. During her 15 years at PepsiCo. she led a sales team in China of 10,000 people, developing business growth strategies and “go-to-market” planning. In the US she led the integration of Tropicana, Gatorade and Quaker foods upon acquisition of Quaker by PepsiCo.
Libby holds a BA degree from Smith College in Northampton, Massachusetts.
Consumers worldwide are increasingly demanding information about where the products they buy come from, and proof that what they purchase is safe and sustainable for both people and the planet. With transparency driving sustainable change, how can data be used to support your efforts?
In this episode of the Table Talk Podcast we investigate the data insights platform AtSource, to discover how end-to-end insights can help you to build trust, repetitional value and be able to report confidently of the impact and progress in your sustainability programmes.
Joining host Stefan Gates for this fascinating look inside AtSource, and to investigate how insights and data can help further sustainable change, is Roel Van Poppel, CEO AtSource, Olam International. Hear why AtSource was created, how it has developed and how it will directly impact sustainable change across the supply chain.
Roel Van Poppel, CEO AtSource, Olam InternationalRoel van Poppel currently holds the position of CEO of AtSource, the customer focused sustainability proposition of global food and agri-business Olam. Roel has more than 20 years of experience in the food industry, working in product line and commercial roles for companies including Olam, Cargill and Wild Flavors. He has a strong experience in leading global teams, strategy development and roll-out, global strategic account management, business development, and change management.
Roel was involved in the inception and creation of AtSource, which combines Olam’s key differentiators of total supply chain ownership and purpose delivery, with true customer focus. He holds an MSc in Environmental Sciences from Wageningen University.
Fibre has the potential to be the next big thing! This podcast covers the important role fibre can play in our overall health, and how California Prunes can help our gut health. We explore how much fibre we need, why we don’t get enough, and the impact on society.
We examine how plant-based diets could help our gut health and immune system, review how dried fruits can help us get more fibre - and can also help add much-needed value to businesses.
About our panel
Jennette Higgs, Registered Dietitian, Food to Fit
Jennette is a Registered Dietitian, Registered Nutritionist and Principal Consultant for Food To Fit Ltd, a well-established international Nutrition & Dietetic Consultancy, working with food industry clients on strategic, marketing, PR and nutrition research issues. Jennette is a nutrition consultant to the California Prune Board.
Kevin Verbruggen, European Marketing Director, the California Prune Board
Kevin has over 25 years’ Marketing and Innovation experience with Cadbury’s, Kellogg’s, Johnson & Johnson, and Weetabix – latterly winning an IPA Marketing Effectiveness Award for the “Have You Had Your Weetabix?” campaign. He has been a member of senior leadership teams and has advised businesses on achieving profitable growth. Kevin leads the teams across Europe, as well as providing strategic direction from Japan to the Gulf Cooperation Council.
In this episode of the Table Talk Podcast we’re joined by the Food Standards Agency to provide information to businesses on the changes that will come into play after the Transition Period ends on 1st January 2021 in relation to food safety risk advice. From January it will be the Food Standards Agency and Food Standards Scotland (FSS) that are responsible for carrying out risk assessments and making recommendations to Ministers on whether to authorise certain food and animal feed products, as well as any new products or processes for the UK market.
We find out what this means for food and drink businesses who will need to adapt their processes accordingly.
Joining our panel are Phil Flaherty, Head of Risk Analysis and Trade Policy Unit, Mark Willis, Head of Chemical Contaminants, and Dr Amie Adkin, Head of Risk Assessment, Food Standards Agency. They’ll explain how the landscape is changing, and what they’re doing to make the process simple for businesses, and how the agency works to assess food safety risks for consumers in the UK.
Find out more about regulated products: https://www.food.gov.uk/business-guidance/placing-a-regulated-product-on-the-market-from-1-january-2021
Find out more about the risk analysis process: https://www.food.gov.uk/business-guidance/food-and-animal-feed-safety-risk-analysis-from-1-january-2021
About our panel Phil Flaherty, Head of Risk Analysis and Trade Policy Unit
Philip Flaherty has worked as a Head of Unit within the Food Standards Agency’s (FSA) Policy Directorate since January 2019. He has been a British civil servant for over 20 years, starting at the Health and Safety Executive before joining the FSA in 2003 to work on the implementation of the General Food Law Regulation. After this he held a range of roles in the organisation, including Head of EU Regulatory Reform and Head of Meat Hygiene Policy. Between 2014 and 2019 he worked for the Foreign and Commonwealth Office as First Secretary for Food and Veterinary issues at the UK Representation to the EU. He is currently Head of Risk Analysis and Trade Policy Unit. Mark Willis, Head of Chemical Contaminants
Mark Willis has headed up the Food Standards Agency’s Chemical Contaminants and Residues Branch since 2016. Prior to that he worked in and then lead the Food Additives, Flavourings and Food Contact Materials Branch. He has been a British civil servant for over 20 years, starting at the Ministry of Agriculture, Fisheries and Food (MAFF) in 2000 just prior to the formation of the Food Standards Agency in April that year. He has previously worked in a range of policy roles including on food additives, flavourings and nutrition and general labelling. Between 2005 and 2009 he undertook a secondment into the European Commission as desk officer on food additives and the development of the new food additives regulation. Dr Amie Adkin, Head of Risk Assessment, Food Standards Agency
Dr Amie Adkin is Head of Risk Assessment at the Food Standards Agency where she has managed the Risk Assessment Unit since 2018. The Unit is comprised of around 50 scientific staff involved in assessing the risks to food and feed from chemical, microbiological, physical, allergen and radiological hazards as the competent authority, and supports three independent Scientific Advisory Committees in the areas of Novel Food and Processes (ACNFP), Toxicity of Chemicals in Food, Consumer Products and the Environment (COT), and Microbiological Safety of Food (ACMSF). Amie has a background in animal and public health risk assessment and particular interest in Transmissible Spongiform Encephalopathies.
WGSN identify patterns and trends from millions of social media posts and online retail shelf data. This proprietary combination of technology, data science and human ingenuity gives a valuable visualisation of how trends will shape the future of food.
In this episode of the Table Talk Podcast we find out how WGSN use social and consumer market data to identify the consumer trends that will shape the future of food, and find out what they feel will be the trends that will define 2021.
Find out how WGSN food reports can help you here. About our panel Kara Nielsen, Director, WGSN Food & Drink
An established food trend expert, Kara leads WGSN’s team of strategists in creating insightful reports and forecasts on global food and drink trends. Kara has years of experience in the strategic innovation sector, researching, writing and speaking about how to translate trends for new product development. She has shared insights with numerous food brands and previously worked at CCD Innovation, Sterling-Rice Group and CEB Iconoculture Consumer Insights.
Based in San Francisco, Kara has experience as a restaurant pastry chef and holds a master’s degree in food studies. Jennifer Creevy, Head of WGSN Food & Drink
Jen heads up a global team of food and drink strategists, analysts and trend forecasters. Always starting with customer insight, she delivers data-led trend content that enables clients to make confident decisions.
Having worked in the food and drink space for over 15 years, Jen has consulted with brands across the globe to develop future strategies. As content director of Retail Week, she set the vision for its intelligence resource, Retail Week Prospect, to provide access to the strategies and financial data of UK retailers.
Jen is passionate about the natural world and is a member of several conservation groups.
Sports nutrition and active lifestyle consumer markets have been expanding rapidly. The coronavirus pandemic has increased awareness of health and fitness, and protein, in aiding the immune system. A key goal for this new group of consumers is ensuring that their nutrition is supporting their healthy active lifestyle, and helps to support their immune system.
Protein is a key component to help support active lifestyle consumers, and whey and dairy protein provides a particularly rich source that they need. In this episode of the Table Talk Podcast we delve into the science of whey with the experts at Volac International, who produce a range of market leading solutions as Volactive. Joining us for this fascinating look at protein, immunity and active nutrition is Dr. Elisa Glover, Nutrition Specialist at Volac International.
To find out more about Volactive products, click here
About Dr. Elisa Glover
Dr Elisa Glover is the Nutrition Specialist at Volac International. She has a Bachelor’s degree in Molecular Biology and Genetics (University of Guelph, Canada) and a Master’s degree in Pharmacology (University of Western Ontario, Canada). She completed her PhD at McMaster University, examining the effects of inactivity and amino acids on muscle protein metabolism. Before Volac she worked at GlaxoSmithKline Consumer Healthcare in New Product Research and Medical Affairs. Elisa’s scientific interests include protein intake and physical activity across the lifespan, the role of protein quality, and functional properties of dairy components.
As part of our future-gazing podcast series, we speak to a panel of ingredients experts who will share their unique perspective about what to expect from the year ahead. Personal nutrition? Immune system-supporting functional ingredients? More plant-based developments? We’ll find out which ingredients trends will shape 2021.
Joining host Stefan Gates are, Carole Bingley, Sr. Associate Principal Scientist Product and Ingredient Innovation, RSSL, Anna Cheely, Senior Scientist, Kalsec and Tony Gay, Head of Technical Sales & NPD, Nutrition, Prinova. About our panel Carole Bingley, Sr. Associate Principal Scientist Product and Ingredient Innovation, RSSL
Carole is a Technical Specialist working in the Product and Ingredient Innovation Team at Reading Scientific Services Ltd (RSSL). During her time with RSSL, she has undertaken both ingredient evaluation and product development projects on a contract basis for clients across a wide range of food categories including development of dairy alternatives and vegan meat alternatives based on plant proteins. Carole has also worked extensively on sugar reduction evaluating both high potency sweeteners and bulking agents in beverages, confectionery and baked goods. Tony Gay, Head of Technical Sales & NPD, Nutrition, Prinova
Tony has built up 20 years of experience within the sports and health supplements industry and has worked for a number of global brands including Natrol, Cytosport and the retailer GNC. Tony joined Prinova in 2013 and over the last 7 years has built out a technical sales division within the company. Tony’s role with Prinova includes product management of specialist ingredients, NPD, sports nutrition and beverages blends and technical support. Anna Cheely, Senior Scientist, Kalsec
Anna is a Chef and Senior Scientist at Kalsec’s head office in Kalamazoo, Michigan, USA. She works in the applications department finding solutions for customers, from seasoning and sauce manufacturers to CPG companies. Anna began her career at culinary school and worked in New York restaurants, followed by a Master of Science at the University of Georgia in sensory and food science. In her current role she combines the world of culinary techniques and knowledge with food science to give customers multifaceted solutions. She has spent summer 2020 building a pizza oven, fermenting anything she can get her hands on, and (slowly learning to) becoming a seasoned mixologist!
There has always been a compelling moral case for diversity and inclusion, but equally there is a compelling business case for it too, from broadening market reach to bringing fresh perspectives to strategic planning.
In this week’s podcast we will explore how forward thinking businesses are championing inclusion and diversity in their workforce to create positive change and stronger engagement with customers. Joining our panel are Amanda Scott, Director of Talent, Learning and D&I Compass Group, Catherine Gillespie, HR Director, Coca-Cola European Partners, and Dan Robertson, Director, Vercida Consulting.
Are you responsible for your organisation’s inclusion strategy or are you championing inclusion and diversity within your organisation? Do you want to get people more engaged in your workplace? In a highly interactive new masterclass from Food Matters Careers, you will receive practical advice and top tips to help you progress your inclusion strategy across the workforce and make a difference. Click here to find out more
About our panel Amanda Scott, Director of Talent, Learning and D&I, Compass Group
Amanda is an experienced HR professional with extensive generalist, talent and D&I experience across a range of industry sectors including energy, financial services and hospitality. She has a proven track record in designing and leading delivery of the HR agenda for top FTSE companies.
Amanda started her career in the NHS before moving into financial services and then oil and gas. She spent over 15 years with BP in a number of HR roles including leading the Global Graduate Programme. She then joined Compass in 2018 to lead the Talent, Learning and D&I agenda for the UK & Ireland. Amanda is passionate about inclusion and creating an environment where people from all backgrounds can join and progress their career. Catherine Gillespie, HR Director, Coca-Cola European Partners
Catherine is people and culture director at Coca-Cola European Partners (CCEP). She has 20 years’ experience in human resources management, holding senior business partnering roles as well as experience across learning and development, organisation development and talent acquisition.
Catherine is passionate about inclusion and diversity and specifically working for gender equality and facilitated the Women’s Network at CCEP before being a catalyst for the Inclusion culture change programme. In her current role, Catherine leads a team of senior business partners who together with the business have a strong focus on people, culture and capability. Catherine is proud of the philosophy at CCEP, where every employee is encouraged to ‘Be Yourself, Be Valued, Belong’. Dan Robertson, Director, Vercida Consulting
Dan Robertson is the Director of VERCIDA Consulting. Dan has a particular expertise in the science and application of unconscious bias and inclusive leadership. Dan is Chair of the Lord Mayor of London’s Power of Inclusion programme. In 2019 he was named by Hive Learning as one of the top 50 Most Influential D&I leaders globally. He is a contributor to the 3rd edition of the Inclusion Nudges Guidebook.
The push to be a more sustainable business is in full swing across the world, with almost half of UK companies planning to increase their environment-related spending between now and summer 2021, according to HSBC’s Made for the Future report. Consumers are becoming ever more environmentally conscious and are actively looking to buy from companies that are sustainable and purpose driven.
This sustainable business focused podcast brings together experts from four companies leading the charge on sustainability, it will explore what interventions, challenges and innovations are required to enable industry to become more sustainable. Where should companies be investing both money and effort to enable them to achieve zero waste landfill and zero carbon? How can you build a sustainable business? Joining our panel are Anna Pierce, Director of Sustainability, Tate & Lyle, Katie Leggett, Sustainability Cheerleader, Innocent Drinks, Alex Smith, Managing Director, Alara Wholefoods and Andy Griffiths, Head of Value Chain Sustainability, Nestlé. About our panel Anna Pierce, Director of Sustainability, Tate & Lyle
Anna Pierce is the Director of Sustainability at Tate & Lyle, a 160-year-old business-to-business ingredient supplier. She is working to refocus the company’s sustainability programme on initiatives and partnerships that provide the greatest opportunity for positive impact in support of the its purpose – Improving Lives for Generations. She is leading Tate & Lyle’s efforts to infuse sustainability throughout the company’s operations.
Anna joined Tate & Lyle after spending her career in various Environment, Health and Safety roles at General Electric. She holds a Bachelor of Science degree in Environmental Science, a minor in Environmental and Occupational Science and Health, and an MBA from Gannon University. She also maintains accreditation as a Certified Safety Professional. Katie Leggett, Sustainability Cheerleader, Innocent Drinks
Katie is the innocent drinks ‘sustainability cheerleader’ specialising in internal engagement and sustainability communications. Katie has worked with the WBCSD Sustainable Lifestyles team as well as in Corporate Responsibility reporting at ArcelorMittal. Katie joined the innocent sustainability team in 2014 and has since led their approach to human rights, made sure everyone at innocent has sustainability in their objectives and written innocent’s first ever ‘good all round’ report. Katie believes that – since a business is only made up of the people who work within it – it’s really important that sustainability teams invest time to make sure their colleagues are proud of, and can actively support, their company’s commitment to sustainability. Alex Smith, Managing Director, Alara Wholefoods
Alex Smith founded Alara in 1975 with £2 he picked up in the street. Along with others, Alex was very active in the squatting movement of the 1970s and he decided to live without money for almost a year. The day after he decided to start using money again, Alex found £2. He spent the money taking a van around New Covent Garden Market to gather fruits and vegetables which were to go to waste and sold them on in a squatting shop. That shop became one of the first health shops, selling flakes, fruits, dried fruit, seeds and nuts. By 1977, they were producing a mix of these ingredients that became the first muesli recipe with no added sugar. Alara’s focus has always been on clean, healthy food. In 1988, Alara was licensed by the Soil Association to produce the first Organic certified cereal in the world. Andy Griffiths, Head of Value Chain Sustainability, Nestle
Andrew leads Nestlé’s environmental sustainability strategy across its businesses in the UK and Ireland. He has worked for Nestle UK&I for over 20 years, primarily in operational and engineering roles. Andy is both a chartered engineer (IET) and chartered environmentalist (IEMA). He is focused on bringing together the engineering expertise, operational experience and environmental insights of the organisation alongside collaborative partnerships with academia and key delivery partners to develop and implement robust and effective sustainability programmes.
Hear from some of our start-ups and investment experts who joined us at Food Tech Matters this year as they share their journey of being food tech disruptors. Our panellists will talk about how they have approached funding, about their experience of working with investors and corporates, their challenges and frustrations and their greatest learnings to date.
We speak to Matija Zulj, CEO, Agrivi, Hebe-Cecilie Nyquist Næss, former CFO and investment professional and Elsa Bernadette, COO & Co-Founder, Karma to discover the challenges and opportunities facing their business in what has been a very challenging year. Recorded back in March, we reflect on how the impact of the first COVID lockdown was affecting them. Join us for a fascinating look into disruptive food tech.
Food Tech Matters On-Demand offers the opportunity to join food tech disruptors like Karma, and the investment community, as they debate how the future of food and agritech will take shape. To find out more about Food Tech Matters On-Demand click here.
About our panel Elsa Bernadotte, COO & Co-Founder, Karma
Elsa is Co-Founder and COO of Karma. Elsa is passionate about creating a motivated high-growth organization to galvanize the first zero food waste generation. Karma now has 55 employees globally, who have the collective goal to lead the way to a truly circular economy and ultimately solve global food waste.
Since launching, Karma’s 700,000+ users have diverted an average of 450 tonnes of edible food from landfill and reduced CO2 levels caused by food waste by 680 tonnes. In it’s Series A funding, Karma raised $12 million to expand its mission to counteract food waste across the globe. Matija Zulj, CEO, Agrivi
Matija is the founder and CEO of Agrivi. Matija believes that if we provide knowledge and technology to all food producers, we can provide enough food for everyone and keep agriculture sustainable. He holds an MSc in computer science and an MBA. Agrivi is an agri-tech startup that is creating the global agricultural eco-system with vision to change the way food is produced. With an intelligent cloud farm management solution, we help farmers to increase their productivity and find buyers for produced food. Agrivi is the winner of World Startup Competition 2014. Hebe-Cecilie Nyquist Næss, former CFO and investment professional
Hebe is the former CFO for an ESG start-up company (N2 Applied). Responsibilities and experience weighted towards the financial part of the role with capitalisation, investments and IR as key focus areas. Her unique experience offers an inside look at how start-ups can gain investment in the food tech space.
Agriculture is central to both global challenges and solutions related to nutrition, the environment and economic well-being. PepsiCo believes that sustainable agricultural practices will be pivotal in meeting the increasing demand for food as the global population grows, while also addressing the need to manage natural resources.
In this episode of the Table Talk Podcast we join David Wilkinson, Senior Director Agriculture, PepsiCo Europe to discover how they maintain a secure and, crucially, sustainable supply chain, we explore iCrop 2.0 and precision agriculture as farmers face critical challenges as they look to supply more food to a growing population, and we learn about PepsiCo's commitments and goals for sustainability and what that means for their business and the wider supply chain. Get a fascinating look inside PepsiCo Europe's drive for sustainability with the Table Talk Podcast.
About our guest
David Wilkinson, Senior Director Agriculture, PepsiCo Europe
David Wilkinson leads our Agricultural procurement team and is responsible for sourcing our direct agricultural raw materials across Europe and maintaining the relationships we have with our farmers – some extending 3 generations. Farmers are a key part of our business growing the crops that are at the heart of many of our core brands - whether it’s the potatoes that make Walker’s and Lay’s crisps, the oats that make Quaker, or the maize that make Doritos.
David has worked for PepsiCo for 21 years and was originally an engineer by training. He now leads PepsiCo’s team of agronomy experts across the Europe sector and oversees PepsiCo’s Sustainable Farming Programme. He is passionate about the role companies like PepsiCo can play in helping farmers to meet the challenges facing the food industry – from adapting farming techniques in the wake of changing climate conditions, to growing more crops using less water, energy and carbon.
1.8 billion people have access to electricity but still cook with biomass. Four million people die each year from Household Air Pollution. “Clean cooking” means cooking using non-polluting fuels. The Modern Energy Cooking Services (MECS) programme aims to rapidly accelerate the transition from biomass to clean cooking on a global scale.
To understand the problem, and what they are doing to facilitate change, we are joined by four experts from the programme, Prof Ed Brown, Nick Rousseau and Anh Tran from Loughborough University and Simon Batchelor Director of Gamos Ltd.
Join them to hear about the challenges they see and find how you can partner with them to drive innovation in clean cooking.
If you want to find out more about the MECS programme and explore how you could get involved, email n.rousseau@lboro.ac.uk
In addition to the panel discussion, we have recorded interviews with some of our partners in Kenya so you can hear their perspective on the work and why it is exciting the interest of both cooks and utility companies.
An interview by Dr Jon Leary with Mourine Cheruiyot, African Centre for Technology Studies (ACTS)
https://youtu.be/NCJ11SZFhNM
An interview by Dr Jon Leary with Warimu Njehia, Kenya Light and Power Company (KPLC)
https://youtu.be/s2QfT3xIA80
About our panel Ed Brown, MECS Research Director, Loughborough University
Ed Brown is the MECS Research Director. He is a Professor of Global Energy Challenges at Loughborough University with research interests in the fields of governance and international development issues with current research outputs focusing upon: questions of transparency and corruption; financial globalisation and the financial needs of the poor; and energy access and low carbon energy transitions. Ed has also long had a particular interest in the Central American region where he has explored the political economy of state reforms as well as the broader impacts of neoliberal globalisation. As well as being the MECS PI, Ed is the Co-Coordinator of the UK Low Carbon Energy for Development Network through which we are building bridges between the divergent branches of academia working on energy and international development issues. Through this he also leads the LCEDN’s involvement in DFID’s Transforming Energy Access initiative. He is (or has recently been) PI on three EPSRC/DFID-funded projects in this field. One involved networking the projects funded under the RCUK Understanding Sustainable Energy Solutions (USES Network) programme, whilst the other two were research projects, one exploring the implications of political decentralisation for energy governance in Africa (READ) and the other exploring the potential of solar nano-grids in the contexts of Kenya and Bangladesh (SONG). Simon Batchelor, UK Research and Innovation Co-ordinator, Loughborough University
Simon is the UK research and innovation co-ordinator. He has over 30 years’ experience in development. Starting in agriculture and water provision in the 80’s, he focused on Wind and Solar energy, contributing to the early development of renewable energy in Africa and Asia. In the 90’s, he designed and implemented an innovative programme of social mobilisation in Cambodia – which saw considerable impact over a ten year period. This experience influenced his interest in the importance of social factors in technology adoption, and led to stream of participatory research focused on the role of energy in development. In 2002, based on research in Africa, Simon began to Champion the potential of using Mobile Phones for banking the unbanked and lowering remittance costs. From 2010 onwards he has returned to his clean energy roots, and is currently part of a number of research teams on low carbon programmes. A practitioner at heart, he is currently Director of Gamos Ltd, which undertakes action research and learning on the social factors influencing development programmes. Anh Tran, International Liaison Manager, Loughborough University
Anh is one of the MECS International Liaison Managers and her focus is on humanitarian and displacement context in both urban and rural settings, gender and institutional cooking services. Before joining MECS, she was a Senior Lecturer in Humanitarian Engineering at Coventry University and the former head of research for UNESCO UNITWIN Network in Humanitarian Engineering. She has successfully secured over £1.5 million dollars in research funding from EPSRC, RAEng, Innovate UK, British Council and private businesses. Her research interests are in the area of Appropriate and Humanitarian Technology, with a focus on renewable energy, water and sanitation, sustainable waste management, humanitarian applications of 3D printing and drones, social entrepreneurship and engineering education. She has over 10 years’ experience on international development engineering projects in Sub-Saharan Africa, South Asia, Southeast Asia, South America and Australian Indigenous communities. A daughter of refugees, she is passionate about empowering refugee and local communities to access modern energy cooking services and to enable them to thrive and not just survive. Anh has a Bachelor (Honours) and PhD in Chemical Engineering from the University of Queensland, Australia. Nick Rousseau, International Liaison Manager, Loughborough University
Nick has over 20 years of experience of working in UK Government – his final role was Head of International Innovation Strategy at the Department of Business, Innovation and Skills. Nick led the innovation strand of the Newton programme and Government to Government policy dialogues. Nick’s consultancy, Unconventional Connections, focuses on innovation collaboration included work funded by DfID on harnessing the UK’s strengths in clean energy technology to increase access to clean energy in Africa and SE Asia. Nick has a personal interest in sustainable solutions to local and global food-related challenges – in 2015 he set up the Woven Network – UK-based network for those working on insect protein. Nick holds BA, MSc and PhD degrees in psychology from the universities of Cambridge, Loughborough and Sheffield with a focus on psychology and user-centred system design. Within the MECS project, Nick is one of the International Liaison Managers with a focus on driving growth in availability of modern energy cooking devices within the developing world.
Consumer trends in wellbeing, healthy ageing and nutrient rich convenience food are creating significant opportunities for nutraceutical manufacturers, with the current market valued at $41.95bn (Market Data Forecast figures). This is expected to continue to grow as conventional pharmaceutical companies also turn their hand to this growing market.
In this Table Talk Podcast, recorded back in March at the beginning of the COVID-19 pandemic, we’re joined by a panel of experts who’ll provide their unique insight into this growing category in health and nutrition. Our guests are Nick Bennett, Head of Nutrition and Sustainability at IVc Brunel, Miriam Ferrer, PhD, Head of New Product Development, Cambridge Nutraceuticals, and Cheryl Fallow, MD, Viridian. We’ll focus on how the category is growing, the market accessibility and what it means in terms of product development and new opportunities. We’ll also investigate how regulation could affect manufacturers what significance any proposals in regulation could mean for manufacturers. About our panel Nick Bennett, Head of Nutrition and Sustainability at IVc Brunel
Nick Bennett is Head of Nutrition at Brunel Healthcare where he is responsible for Innovation, Communication and Sustainability. Nick has worked in the food supplement industry for more than 21 years specialising in all matters relating to product development, regulations and the support that appropriate nutritional supplementation can provide to health and well-being.
Nick qualified in Nutritional Biochemistry from Nottingham University in 1994 and has been a Registered Nutritionist since 2003. During this time he has worked in a variety of food supplement companies of different sizes from very small UK focussed, to very large international, before joining the UK’s number one food supplement manufacturer, IVC Brunel in 2009. Aimee Benbow, Technical Services Manager, Viridian
With a degree in nutrition and experience in food law, Aimee is perfectly placed to ensure Quality Control & Quality Assurance at Viridian Nutrition. Aimee is also the hub of education and technical services. Miriam Ferrer, PhD, Head of New Product Development, Cambridge Nutraceuticals
Miriam completed her Biology Degree at the University of Barcelona (Barcelona, Spain). She has a PhD from the Vrije Universiteit in Amsterdam (The Netherlands), where she worked on cancer gene therapy. She moved then to Cambridge, as postdoctoral researcher at the prestigious MRC-Laboratory of Molecular Biology, where she further her experience in the DNA repair field working on BRCA1 (Breast cancer type susceptibility protein). She moved out of the research to work for Abcam, one of the leading manufacturers of life-science researchers. Miriam worked at Abcam for 9 years, 7 of them as Product Manager for the cellular assays range. Since 2017, she is Head of New Product Development at Cambridge Nutraceuticals (who commercialises food supplements under the brand FutureYou), where she is responsible for researching ingredients and developing new products. Key areas of expertise: science, role of science in food supplements
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A certified B Corp is a businesses that meets the highest standards of verified social and environmental performance, public transparency, and legal accountability to balance profit and purpose. B Corps are accelerating a global culture shift to build a more inclusive and sustainable economy.
Cotswold Fayre has been a certified B Corp since 2015. In this episode of Table Talk we join Founder and Chief Executive Paul Hargreaves to find out more about B Corps, and why he’s so passionate about Cotswold Fayre being part of the B Corp movement.
About Paul Hargreaves, Founder and Chief Exec, Cotswold Fayre Ltd
Paul Hargreaves is a well-known character within the speciality food world for both for his insightful views on the sector and general business “know how”. Paul’s blog “Speciality Bites” is widely read by retailers and producers alike, and he is often asked to contribute to debates and articles within the industry. His background includes an M.A. in Zoology and 10 years working in the charitable sector in inner-city London. He became involved in the Bala Children’s Centre seven years ago, as a way of giving back to the wider world community. Since then Cotswold Fayre has become the key partner in starting business projects in Kenya associated with the children’s centre with the goal of making the centre completely self-sufficient for its day-to-day running costs.
Paul is the Founder and Chief Exec of Cotswold Fayre Ltd, a speciality & fine food wholesaler supplying nearly 2,000 retail outlets throughout the UK. The business grew from the cellar of his house in London to become the leading wholesaler to farm shops and delicatessens in the UK. The company’s ethos of working in partnership with its suppliers makes it the most sought-after wholesaler for the many new brands launching in the sector.
Cotswold Fayre has been certified as a B Corporation since 2015. B Corps are companies that meet the highest standards of overall social and environmental performance and will become the “listened to” voice of business in the future as many realise that capitalism as we knew it is dead and the best objective of a business is to help change the world for better. Paul has had a book published recently on purpose-driven business called ‘Forces for Good’. About Cotswold Fayre
In 2015 Cotswold Fayre became one of the 60 or so founding UK B Corporations. Paul is currently a UK B Corp Ambassador. Cotswold Fayre is reported to be the first carbon neutral fine food wholesaler. “Cotswold Fayre has always had the planet as equals with people and profit, but we have recently declared a climate emergency. There are 10 years left before potential environmental meltdown occurs is businesses and people do not change their habits. The government’s target of being carbon neutral by 2050 is far too long and businesses must show the way and act more quickly. Their customers are demanding it, their employees are desiring it and the planet may die without action. I feel that it is important that Cotswold Fayre, as a speciality food wholesaler, leads the way amongst the much larger mainstream food and drink wholesalers and I believe that we are the first wholesaler to announce carbon neutrality.”
The objective of AppHarvest is to grow more with less resources and promote a sustainable approach to agriculture. AppHarvest is constructing the biggest greenhouse in the US and one of the largest in the world with the capacity to ship 45 million pounds of fresh produce annually across North America.
This podcast will explore how AppHarvest’s approach to production can bolster food supply and increase resilience in fragile local and international food systems.
AppHarvest is creating an environment where government, private businesses and universities (triple Helix approach) work together to support agricultural efforts, drawing heavily on the experience in the Netherlands. The Netherlands found themselves with a severe food shortage during WW2 and focused on growing their own food supply, the country is now the agricultural capital of Europe. Jonathan Webb | AppHarvest Founder & CEO
Kentucky native Jonathan Webb is turning his dream of a high-tech farming hub in Appalachia into reality with AppHarvest. The company is building some of the largest indoor farms in the world, combining conventional agricultural techniques with today’s technology to grow non-GMO, chemical-free produce. The company’s first greenhouse will span 60 acres and open this year in Morehead, Ky.
Why locate in Appalachia? Like many Kentuckians, Jonathan grew up knowing of the devastating job losses in the region. His grandmother was raised in Whitley County, where a coal mining accident killed his great-grandfather. Jonathan strives to work alongside the hard-working men and women of Eastern Kentucky and build a resilient economy for the future.
Before founding AppHarvest, Jonathan worked with the U.S. Department of Defense on what was then the largest solar project in the Southeastern United States. The project aimed to help achieve a White House goal of ensuring the military receives 20% of their electricity from renewable sources by 2025.
Consumers attitudes towards food are continuously evolving, as is the way they look at ingredient labels. How has the label-friendly trend evolved, what are the challenges for manufacturers of culinary products when trying to shift to cleaner labels, and what opportunities exist for reformulation with more familiar ingredients?
Joining us on this episode of Table Talk, in partnership with Cargill, are a panel of experts will answer these broad questions as well as give some practical examples. Joining us are Fiona Barnett, Business Development Manager Starch, Mike Baumber, Technical Account Manager, and Matthias Bourdeau, Marketing Manager. Listen in to get a unique insight on the label-friendly movement.
For more information on Cargill’s offer of label-friendly functional starches, go to www.cargill.com/simpure About our panel Matthias Bourdeau
Working for the Nielsen Company and other research agencies, Matthias gained over 10 years of experience in consulting packaged food and beverage manufacturers across Europe and Africa on marketing their products in retail. Since joining Cargill’s Starches, Sweeteners and Texturizers’ Business Marketing team three years ago, he supports new product launches and drives marketing campaigns. He is passionate about consumer research and market positioning. Matthias is based in Belgium and is a proud new dad. Michael Baumber
Technical Account Manager for culinary and bakery customers in the UK. Mike’s role is primarily customer facing. He works together with customers’ in identifying solutions to their formulation challenges and helps them optimise Cargill’s ingredients. With Cargill for 5+ years, Mike has experience in jam manufacturing and has worked with other ingredient companies, as well as spending 8 years working as a chef prior to university. Mike is based in Manchester, UK with 3 kids, one wife, and likes rugby and gardening. Fiona Barnett
Fiona is based in the UK and has worked with customers of Cargill’s Starch, Sweeteners and Texturizing portfolio for over 15 years in sales and sales management. Just over a year ago she started to work closely with our product development teams as a Business Development Manager for Food Starches. Here she collaborates with our technical experts to develop starches that meet our customers changing needs, such as in the label friendly space. Fiona runs (slowly) in her spare time where she listens to podcasts about food, and tries to set her 2 children an example that it’s normal to exercise.
With a clear need to reduce the CO2 impact from farming, could regenerative farming be the answer to creating a healthier planet?
In this episode of the Table Talk Podcast, recorded in April this year just as the coronavirus pandemic was beginning to cause lockdown worldwide, Ethan Soloviev, Chief Innovation Officer, HowGood.com explains how regenerative farming works, how it can help reduce CO2 in the atmosphere, and provide much-needed security to our food supply chain.
About Ethan Soloviev
Ethan Soloviev is a farmer in upstate New York and the Chief Innovation Officer at HowGood.com, where he manages the world’s largest product sustainability database: 127 impact attributes across 33,000 unique ingredients and 1,000,000+ products.
He develops metrics for Fortune 100 retail and CPG companies that cut through inefficiency and radically transform business decision-making towards sustainability. Ethan is the author of Regenerative Agriculture, Regenerative Enterprise, and the monthly Regeneration Newsroom; you can read his latest articles on agriculture, business, and life at ethansoloviev.com
About HowGood.com
HowGood is a mission-driven, independent research company with the largest database on food and personal care product sustainability in the industry. With 1,000,000+ products rated, HowGood helps leading retailers and brands improve their environmental and social impact. As an Amazon Associate HowGood earns from qualifying purchases.
This year is the first observance of the UN’s International Day of Awareness of Food Waste and Loss. However, many consumers are not aware that 1.3bn tonnes of food is wasted each year. Compared to awareness of plastic pollution, is food waste an equal or possibly an even greater threat to the environment? What role can plastic play in preventing food waste while being more sustainable?
Today we’re joined by experts in the field of sustainability, to debate how we can reduce food waste while simultaneously reducing our reliance on single-use plastic. Our panel includes Leela Dilkes-Hoffman, Project Manager – Innovation, New Plastics Economy, Ellen MacArthur Foundation, Helén Williams, Associate Professor, Karlstad University and Toine Timmerman, Programme Manager Sustainable Food Chains, Wageningen University. About our panel Leela Dilkes-Hoffman, Project Manager – Innovation, New Plastics Economy, Ellen MacArthur Foundation
Leela is part of the New Plastic Economy innovation team. She uses her technical background to assess emerging innovation opportunities within the plastic packaging sector, specifically focusing on the exciting innovation and business potential offered by upstream solutions. Helén Williams, Associate Professor in environmental and energy systems, Karlstad University
Helén Williams is associate professor in environmental and energy systems at Karlstad University. Helén and colleagues have for more than 10 years explored the services that packaging provide for and specifically focused on the packaging functions that reduce food waste in households. They have in several research articles calculated the environmental impact of packaging versus the impact from food waste in order to prove better basis for design decisions. The researchers have found that it is very important for the producer to make sure that the amount of food matches the needs of the consumers and that the provided information about product safety is improved. To meet the goals of halving food waste by 2030, we need a packaging development that takes a broad responsibility. Toine Timmerman, Programme Manager Sustainable Food Chains, Wageningen
Toine Timmermans is Program Manager Sustainable Food Chains at Wageningen University & Research, and Coordinator of the EU projects FUSIONS and REFRESH. He is member of the steering committee of the joint effort to harmonise food loss and waste (FLW) assessment, via the global Food Loss and Waste Reporting and Accounting standard. He is also member of the European Commission Platform on Food Losses and Food Waste.
His current research themes are focused on radical technology driven innovations to increase resource efficiency in the food supply chain, by reducing food loss and improved valorization of resources. Also his research is performed to future closed loop supply chains in relation to the use of packaging materials and to reduce methane emissions in the dairy sector. Toine is project leader of the FLW reduction project within the CGIAR Research Program on Climate Change, Agriculture and Food Security (CCAFS) with a focus on developing and emerging countries.
One of the major global challenges we are facing is unprecedented urban growth, where over half of the global population is urban and where by 2050 an additional 2.5 billion people are expected to live in urban areas. Urban areas currently consume over 70 % of the global food supply.
“So much of the food in the world is produced in a linear way, depleting finite resources and damaging the health of the ecosystem and humans,” says Emma Chow, food initiative lead, Ellen MacArthur Foundation. “We need to fundamentally redesign the system using circular economy principles. And cities are best placed to lead the change." Find out how this will work in practice, and how urban peri-urban food systems will help fuel the circular economy in the future.
Emma Chow, Project Lead, Food Initiative, Ellen MacArthur Foundation
Emma Chow serves as the project lead on the Ellen MacArthur Foundation’s Food initiative, which brings together major industry players from across the food value chain, along with cities, to take a systemic approach to unlocking the powerful positive potential of the food system. Hailing from Toronto, Canada, Emma previously worked in business management consulting, social entrepreneurship and for environmental NGOs
About Ellen MacArthur Foundation:
The Ellen MacArthur Foundation was launched in 2010 to accelerate the transition to a circular economy. Since its creation, we have emerged as a global thought leader, establishing the circular economy on the agenda of decision makers across business, government, and academia.
Our vision is a new economic system that delivers better outcomes for people and the environment. Business models, products, and materials are designed to increase use and reuse, replicating the balance of the natural world, where nothing becomes waste and everything has value. A circular economy, increasingly built on renewable energy and materials, is distributed, diverse, and inclusive.
In this podcast we take a look at the impact of COVID-19 on plastic reduction. Have consumers become more aware of the plastic packaging and the impact on the environment of the products they buy or has the opposite occurred, with a focus on health and hygiene turning their attention elsewhere?
Joining us for a lively debate on where the future of plastic reduction is headed are Susan Hansen, Global Strategist, Food Packaging and Logistics, Rabobank, David Jones, CEO & Founder, Just One Ocean, Simon Ellin, CEO, The Recycling Association and Geoff Brighty, Founder & MD, Environmental Sustainability Associates Limited.
**About our panel
Susan Hansen, Global Strategist, Food Packaging and Logistics, Rabobank**As the Global Strategist for F&A Supply Chains, Susan Hansen is responsible for developing Rabobank’s global research portfolio and sector expertise related to food packaging and food logistics. Food packaging spans all relevant packaging materials including metal, glass, corrugated paper, folding carton and plastics, while Food logistics mainly covers cold chains and food distribution. Food waste and sustainability are currently hot themes in Susan’s sector research.
Susan and her eight-person, globally operating, team is part of the RaboResearch Food&Agribusiness network of close to 90 analysts worldwide. The analysts are experts in various fields; covering the whole food value chain from farmer to retail, as part of Rabobank’s Banking for Food strategy.
David Jones, CEO and Founder, Just One Ocean
For more than 10 years David Jones, a professional underwater photographer and media specialist, has been raising concerns about the damage we are doing to our oceans, and in particular the effect of single-use plastics.
He has worked for a number of production companies including the BBC alongside TV personalities such as David Attenborough, Bear Grylls and Ben Fogle. As diving supervisor, cameraman and executive adviser he worked on the award-winning film, ‘A Plastic Ocean’, which was 7 years in the making.
In 2009 he joined The Plastic Oceans Foundation where he worked as an education, science and sustainability adviser. Four years later he started his own venture Just One Ocean, a registered UK charity, in order to support research and promote awareness of ocean issues.
He is currently undertaking a PhD at the University of Portsmouth researching the impact of microplastics on the coastal environment and the potential use of citizen science to help resolve the issue.
Simon Ellin, CEO, The Recycling Foundation
After initially graduating in environmental science and completing a PhD on the effects of various air pollutants on the ecosystem, Simon moved into the recycling arena nearly 30 years ago. Initially cutting his teeth as one of the first local government Waste Disposal Authority recycling officers, with Staffordshire County Council.
Still based in Staffordshire, and married with two daughters, Simon has subsequently held a variety of roles in the recycling industry, spending significant periods as a mill buyer for first Cheshire Recycling (now Palm Recycling), and then Smurfit Kappa. Sandwiched in between was a period working in an operational role for Cleanaway (now Veoila), and in the facilities management sector.
Simon joined The Recycling Association in 2009 and is now Chief Executive of both the Recycling Association, and its trading company, IWPP Limited. Simon is very clear on the strategy for the Association over the next few years and lists the balance of supporting members through probably the most difficult trading conditions they have ever experienced whilst retaining compliance and quality as his greatest challenge.
Geoff Brighty, Founder and MD, Environmental Sustainability Associates Limited
Dr Brighty is a sustainability consultant with a career spanning 30 years in the environmental protection and regulation sector. He is a published research scientist, with a PhD in Fish Reproduction and Aquaculture, and has over 20 publications to his name on environmental pollution issues and flood risk.
After leaving his science and chemical regulatory role, in 2004 Geoff moved into the operational-facing part of the Environment Agency. Here as a Deputy Director-Area Manager, he was responsible for waste, water regulation and flood risk management for an area stretching from Oxford to the East Coast, as well as customer facing work with local MPs and CEOs.
After leaving the Agency in 2014, Geoff established his sustainability consultancy working on environmental issues including flooding, water quality and climate change adaptation for Governments, universities and businesses. He also joined the NGO Plastic Oceans, where he led sustainability, science and policy activities for the release of the Foundation’s film A Plastic Ocean in 2017, and is currently Science Advisor. He is Trustee of the Rivers Trust, and the Norfolk Rivers Trust.
Alternative proteins have come a long way. With consumer demand rising for alternatives to meat for environmental, health and ethical concerns we take a look at the latest developments in the alternative proteins space. What is the future for plant-based substitutes, will consumers react positively to lab-grown meat, and where will the market grow in the future?
Joining us to answer this and more is a panel of experts in the field including Peter Verstrate, Co-Founder & Chief Operating Officer, Mosa Meat, Neil Stephens, Wellcome Trust Research Fellow, Brunel University, London and Dr.-Ing Florian Wild, Food Tech Consultant, Food Tech Consulting. About our panel Neil Stephens, Wellcome Trust Research Fellow, Brunel University, London
Dr Neil Stephens is a Wellcome Trust Research Fellow at Brunel University London. He is a sociologist who has been tracking the development of cultured meat since 2008. Peter Verstrate, Co-Founder & Chief Operating Officer, Mosa Meat
Peter is the food technician behind the world’s first slaughter-free hamburger. He has worked in the processed meat industry for over 20 years in various senior positions ranging from R&D to QA to Operations. He beings a deep knowledge of the meat business developed at international food companies including Sara Lee, Ahold, Smithfield, Campofrio Food Group and Jack Links. He also served as Managing Director of Hulshof Protein Technologies, a leading producer of collage proteins. Peter holds a Master’s in Food Science from Wageningen University. He is passionate about the environment and food security, and highly driven to find a sustainable way to feed the world. Peter co-founded Mosa Meat and as COO is focused on developing an affordable process for high volume production of cultured meat. Dr.-Ing Florian Wild, Food Tech Consultant, Food Tech Consulting
Florian works in applied research and development of plant protein ingredients and their application in food. Main applications are plant meat products with a similar fibrous structure and bite as known from various known animal products. He is one of the pioneers using high moisture extrusion for this purpose.
Florian Wild graduated as food technologist with a major in cereal technology from the Technical University Berlin in 2003. He joined the Fraunhofer Institute for Process Engineering and Packaging in Freising, Germany conducting more than 20 national or international research projects. Focus has always been in plant proteins, the development of functional ingredients such as from pulses, cereals and oilseeds as well as the application of such proteins in various foods. He formed the extrusion group and established research on premium meat alternatives using high moisture extrusion cooking to create meat-like fibrous structures. Since 2013, after founding an own business, he has been cooperating closely with companies in the field of food ingredients, meat and further plant based alternatives as well as pulses and cereal processors.
The food industry has shown incredible resilience in the face of the challenges presented by COVID-19, but what about food and agritech start-ups? How has the pandemic affected venture capital funding and investment in the sector?
We assembled a panel of experts to discuss this, and what the future holds for the start-up community in food and agritech. Spoiler alert: investors still have capital they want to invest, and are looking to support disruptive start-ups with funding. Find out the new opportunities they are seeing in this exciting space.
About our panel
Nicky Deasy, Co-Founder and Manager Partner, Yield Lab Europe
Nicky is the Managing Partner at Yield Lab Europe. Nicky oversees the day to day operations, including investments, fundraising, portfolio, and company operations. This includes raising capital, dealing with the limited partners and investors, maintaining and managing a deal pipeline, running the due diligence process, and coordinating investments into portfolio companies. She also works to set up the accelerator programming, and supporting those companies with financial mentoring, commercial mentoring and scaling support, and overall fund management.
Nicky worked for 7 years as Associate Director at KPMG Corporate Finance in Dublin, where she ran the Food & Beverage M&A team, before moving to EY Galway to set up a corporate finance practice for EY’s regional offices, as Director of Corporate Finance, which she ran successfully for 5 years before leaving to set up her own corporate finance practice in Galway. She was a mentor to the EI HPSU in the role of assisting companies go to market to raise equity. She has worked with many early stage companies across a variety of sectors to raise seed and Series A equity capital, having advised on rounds totalling hundreds of millions over her 20 year career, and has extensive links with the venture capital and business community in Ireland, both in Dublin and Galway.
Costa Yiannoulis, Investment Director, CPT Capital
Costa is the Investment Director at CPT Capital, the venture arm of Jeremy Coller’s family office. Costa has led the building and management of the CPT Capital food and materials tech portfolio including Beyond Meat, Impossible Foods, Memphis Meats and Perfect Day amongst others. Costa sits on the boards of Geltor, Gathered Foods (Good Catch), Redefine Meat, and 3F Bio.
Prior to CPT Capital, Costa managed Jeremy Coller’s broader personal technology investments and advised Jeremy across both his corporate (Coller Capital) and philanthropic (FAIRR Initiative / Jeremy Coller Foundation) endeavours.
Previously Costa spent 3 years in Management Consulting with Bain & Company in London focussing on Strategy, Organisational Design and Private Equity across sectors; and 5 years within Deutsche Bank in London building the bank’s Emerging Markets platform across Africa.
Costa holds a BA(Hons) and MA in Economics from Cambridge University, and an MBA from INSEAD.
Andrew Ive, Founder, Big Idea Ventures
Andrew is the founder of Big Idea Ventures. Its purpose is to solve the world’s biggest challenges by supporting the world’s best entrepreneurs. Our first fund + accelerator (NY & Singapore) invests in plant-based foods and ingredients to impact climate change, animal welfare and personal health. Investors include Tyson Foods & Temasek. Advisory Board member for Tufts Nutrition Council. Friedman School Entrepreneurship Advisor. Harvard Business School graduate, Procter & Gamble brand management trained.
Yield Lab Europe, CPT Capital and Big Idea Ventures will all be attending Food Tech Matters on 12-14 October 2020. Food Tech Matters is the place for disruptive agri-foodtech start-ups to meet investors and corporates focused on a sustainable future. Join them
There’s no arguing that more consumers are choosing to vary their diets with plant-based foods and drink, but what does this mean for the future of meat? Is a blanket ‘no meat’ future the best for sustainability? Or does that blanket approach show a lack of understanding for agriculture? On this Table Talk Podcast, recorded back in March 2020 as COVID-19 lockdowns were just taking shape in the UK, our panel argues that perhaps we should change the conversation around meat and future diets.
Joining us are Patrick Holden, Founder & Chief Executive, Sustainable Food Trust, Shefali Sharma, Director, IATP Europe, Ursula Arens, Author, One Blue Dot and Jimmy Woodrow from the Pasture Fed Livestock Association. Find out how they see the future of meat taking shape, in an increasingly plant-based world. About our panel Patrick Holden, Founder & Chief Executive, Sustainable Food Trust
Patrick Holden is founder and chief executive of the Sustainable Food Trust, an organisation working internationally to accelerate the transition towards more sustainable food systems. Between 1995 and 2010 he was director of the Soil Association, during which time he pioneered the development of UK and international organic standards, policy incentives for organic production and the organic market.
His policy advocacy is underpinned by his practical experience in agriculture on his 100 hectare holding, now the longest established organic dairy farm in Wales, where he produces a raw milk cheddar style cheese from his 80 native Ayrshire cows.
Patrick is a frequent broadcaster and speaker, was awarded the CBE for services to organic farming in 2005 and an Ashoka Fellowship in 2016. Shefali Sharma, Director, IATP Europe
Shefali Sharma is the director of the Institute for Agriculture and Trade Policy (IATP) European office. From the global production of feed grains to meat processing and retail, her current work and publications focus on the economic, social and environmental impacts of the global meat and dairy industries. She continues to examine how international trade rules and global governance on food security and climate intersect with the sector. Shefali established IATP’s Geneva office in 2000 and led its Trade Information Project for several years. She has worked with and consulted for several other civil society organisations, such as the Malaysia-based Third World Network, as the South Asia coordinator of the Bank Information Center, based in Delhi, and ActionAid International. She has a MPhil from the Institute of Development Studies (IDS) in Sussex and a Bachelor of Arts in anthropology from the College of William and Mary. Ursula Arens, Author, One Blue Dot
Ursula Arens is currently a freelance nutrition consultant writer. She is a monthly columnist with Network Health Digest magazine (www.nhdmag.com), which is read by 6000+ dietitians in the UK. She has a degree in Dietetics and has spent most of her career working in the food industry: with a retailer, with a pharmaceutical company and at the British Nutrition Foundation (BNF). She is a member of the Nutrition Society, the British Dietetic Association, and the Guild of Health Writers.
She is very interested in the environmentally sustainable diet: what it is, and what it is not. She is part of the expert group behind the report, One Blue Dot, produced by the British Dietetic Association. Jimmy Woodrow, Pasture Fed Livestock Association
Jimmy is primarily responsible for growing the market for Pasture for Life products through building public awareness of the PFLA’s activities and developing pasture-fed supply chains. In addition, he is leading on the PFLA’s upcoming ten-year strategy.
Jimmy started his career in corporate finance and has recently spent seven years in a range of senior roles within the food industry, including at Neal’s Yard Dairy and GAIL’s Bakery. He is now freelancing and focused on the financing and development of agroecological supply chains.
The research that Professor Tim Spector has been involved in has been ground-breaking in revealing our highly individualised responses to food. In his latest book, Spoon-fed, he details how almost everything we've been told about nutrition is wrong.
Join us for a fascinating conversation with Tim about his book, and find out why he thinks that we need to have honest discussions about food, how to challenge outdated thinking about nutrition, and how the industry has to play a leading role in improving health.
About Tim Spector
Tim Spector is a Professor of Genetic Epidemiology and Director of the TwinsUK Registry at Kings College, London and has recently been elected to the prestigious Fellowship of the Academy of Medical Sciences. He trained originally in rheumatology and epidemiology. In 1992 he moved into genetic epidemiology and founded the UK Twins Registry, of 13,000 twins, which is the richest collection of genotypic and phenotypic information worldwide. He is past President of the International Society of Twin Studies, directs the European Twin Registry Consortium (Discotwin) and collaborates with over 120 centres worldwide. He has demonstrated the genetic basis of a wide range of common complex traits, many previously thought to be mainly due to ageing and environment.
Through genetic association studies (GWAS), his group have found over 500 novel gene loci in over 50 disease areas. He has published over 800 research articles and is ranked as being in the top 1% of the world’s most cited scientists by Thomson-Reuters. He held a prestigious European Research Council senior investigator award in epigenetics and is a NIHR Senior Investigator. His current work focuses on omics and the microbiome and directs the crowdfunded British Gut microbiome project. Together with an international team of leading scientists including researchers from King’s College London, Massachusetts General Hospital, Tufts University, Stanford University and nutritional science company ZOE he is conducting the largest scientific nutrition research project, showing that individual responses to the same foods are unique, even between identical twins. You can find more on https://joinzoe.com/ He is a prolific writer with several popular science books and a regular blog, focusing on genetics, epigenetics and most recently microbiome and diet (The Diet Myth). He is in demand as a public speaker and features regularly in the media.
Sustainable packaging is no longer a nice-to-have, but a responsibility of all manufacturers and retailers to deliver on, as they face ever more scrutiny from consumers on their sustainability credentials.
It’s never been a more exciting time for a career in the sector, we’ll take a look at what is influencing developments in packaging, and the challenges and rewards of working within sustainable packaging. How has the skillset changed in order to meet the demands of the more eco conscious consumer and improve the health of the planet? What next-gen materials and packaging alternatives are on the horizon? Where is the next generation of packaging technologists coming from and how can we ensure that they are armed with the right skills to evolve sustainable packaging to the next level?
Joining our panel are two pioneers of sustainable packaging, Pierre Paslier, Co-Founder, Notpla and Kevin Vyse, Head of Technical, RAP UK.
About our panel
Pierre Paslier, Co-Founder, Notpla
Pierre is a London-based Innovation Design Engineer. After graduating from the RCA, he cofounded three startups, Notpla, Skipping Rocks Lab (edible water bottle) and Gravity Sketch (3D design tool). When he’s not working on these innovative startups, you can find him building 3D printers, home made drones and mechanical-drawing robots. He has given a number of conferences about his projects including TEDx conferences and has written for Wired Magazine.
Skipping Rocks Lab is a sustainable packaging startup based in London. We’ve created Ooho!, the edible water bottle. It’s a flexible sachet made of seaweed, entirely natural and biodegradable. Our goal is to create a waste-free alternative to small plastic bottles and cups. Oohos can encapsulate any beverage including water, soft drinks, spirits and sauces. At the heart of our solution is a machine to locally produce Oohos in the range of 10-150mL per sachet. Akin to a barista coffee machine, the business model of Skipping Rocks Lab is to provide machine and materials for marathons, festivals and takeaway restaurants to produce and sell fresh Oohos on site.
Kevin Vyse, Head of Technical, RAP UK
Kevin’s career has spanned three decades in packaging design and development. He has worked for many of the best known brands in the UK and Europe as well as for manufacturers and retailers. He also wrote the Plastic Packaging Strategy for Plan A – an initiative by Marks & Spencer that called for plastic to become a circular industrial resource, rather than exportable waste or environmental pollution.
The agri-foodtech space is one of the most dynamic and exciting sectors in tech focused on helping to build a sustainable future for our planet. In this Table Talk Podcast we speak to two women who are working in agri-foodtech to share their personal experience. What inspired them to work in the sector, how did their career journey begin, what challenges they've faced and what is happening to increase diversity in agri-foodtech.
Joining our panel are Claudia Roessler, Agriculture - Strategic Partnerships, Principle Program Manager Azure Global Engineering at Microsoft, and Mikayla Sullivan, Co-Founder, Get Kinosol. Find out about their story and how the work they are doing is helping to promote change.
Claudia Roessler, Agriculture - Strategic Partnerships, Principle Program Manager Azure Global Engineering at Microsoft
Claudia Roessler is Director Agriculture in Microsoft Azure Global Engineering. She is responsible for developing strategic partnerships for Digital Innovation and Technology in the Agriculture and Food Industry. She helps organizations to achieve growth through digital solutions enabled by data & advanced analytics. Claudia Roessler joined Microsoft in 1992 in Munich, Germany. Her career is focused on Industry Solutions and Business Development. She assumed international roles in several disciplines including Business Development, Strategy & Operations, Sales & Marketing, and Engineering.
In addition, Claudia Roessler is on the Board of Directors for Ag Growth International. She is Venture Partner for Radicle Growth. And, she supports “Women for Agriculture” as part of their Advisory Board for Women in Food and Agriculture.
Mikayla Sullivan, Co-Founder, Get Kinosol
Mikayla Sullivan is an entrepreneur on a global mission. After traveling to over 20 countries and witnessing similar problems with food insecurity, she co-founded KinoSol, a social good startup focused on decreasing food waste, via solar food dehydrators and educational programs. Over the past five years, Mikayla's grown KinoSol’s team and impact, while working to inspire other entrepreneurs to address global problems and assist them on their journey.
New research into gut health and nutrition has revealed that our response to food is very individual. Even identical twins have shown to have different metabolic reactions when consuming the same meals in research studies. As this awareness grows, and consumers become conscious of its impact, the demand for personalised nutrition is set to sky-rocket as people focus on their long term health and wellbeing.
What are the scientific breakthroughs being made in the personalised nutrition space? How is data being used to give people a greater insight into their personal diet and health? How will technology advance in the future and what areas will see the most growth? Join our panel including TNO Healthy Living, Avansere, The Future Laboratory, The Naked Nutritionist, and Rabobank as the Table Talk Podcast looks at the exciting future for personalised nutrition.
About our panel
Nard Clabbers, Senior Business Developer, Personalised Nutrition & Health, TNO Healthy Living
As a committed mountain bike racer, nutritionist, strategic thinker and a type 1 diabetic himself, Nard believes that measuring aspects of your health, knowing your behaviour and using that information for personalised advice will be the future of food and healthcare.
For the Dutch knowledge institute TNO, he has set up a large international research consortium together with Wageningen Research that investigates the technical and social innovations that will enable personalised nutrition through consumer empowerment. This pre-competitive public private consortium is unique in combining different scientific expertise across the whole value chain of personalised nutrition and using real world field labs.
Tom Savigar, Founder of Avansere AS & Co-owner, The Future Laboratory
For two decades, Tom have been making a better future happen for the world’s best known corporations. However, more often than not, even the best foresight, strategies and innovations to deliver positive social and environmental impact lie on the shelf unused, or worse still on the workshop room floor. To tackle this, at the dawn of the 2020s, via Avansere Tom now focuses on what will really matter to all of us in the decades ahead — accelerating the transformation of industry systems that, if advanced, will ensure billions of people live well within planetary boundaries. Indeed, Avansere fullest expression and deepest satisfaction comes from foreseeing and solving complex future human and environmental need puzzles; and simplifying the transition through these puzzles so that everyone can move forwards and prosper.
Daniel O’Shaughnessy, The Naked Nutritionist
Daniel discovered nutrition through suffering from some personal nutritional issues, including acne and fatigue. Through genetic and functional testing, he was able to understand factors which helped alleviate his symptoms, giving him more energy, and a full understanding of how he was meant to function. He is a firm believer in personalised nutrition and wants you to understand your body holistically, transform your life, and feel great. His programmes have worked for thousands of people internationally who have benefited from weight loss, better skin, more energy, and less stress. Let him help transform you and get you to the place you want to be in your own skin. He has recently completed further training to become a Certified Functional Medicine Practitioner which there are only about 30 practitioners in the UK. This is the Gold Standard in Functional Medicine training so his clients are assured he is working to the highest level possible.
Cyrille Filott, Global Strategist Consumer Foods, Rabobank
Cyrille Filott is global strategist for Consumer Foods, responsible for setting and executing the research agenda for the Consumer Foods franchise within Rabobank globally. This includes thematic and industry research as well as company insights. Within the sector he is focusing on thematic research and the baked goods chain. He and the team publish research that is relevant to food companies worldwide. Next to that Cyrille is the host of the Consumer Foods-to-Go podcast series, a bi-weekly podcast that discusses important topics in the food sector. Cyrille spends most of his time discussing sector issues with food & agribusiness corporates. He is very frequently invited at C-suite meetings to bring insights and to discuss business strategies in food.
Consumers are becoming more health conscious, and the impact of the Covid-19 pandemic has only accelerated that trend. More than ever producers of drinks need to highlight the health benefits of the beverages they are producing in order to make an impact.
But what health benefits are consumers looking for? What are the trends that manufacturers are seeing in the drinks market? What does the future of healthy beverages look like? In the latest Table Talk Podcast in partnership with Givaudan we get their invaluable insight into the future of healthy beverages. Joining host Stefan Gates are Mieke Acda, Product Manager, Naturals & Nutrition, Marta Kusnierz, Category Manager, Sweet Goods & Dairy, and Carine Egoroff, Consumer Sensory Insights manager, Beverages EAME.
About our panel
Mieke Acda, Product manager natural and nutrition EAME
Mieke Acda has more than a decade of experience in technical and marketing roles in the food and nutrition industry.
Mieke joined Givaudan in 2018 and manages the Innovation Platform Naturals and Nutrition for Sweet Goods, Dairy and the Beverages segments in EAME. This platform is responsible for innovation in natural flavours and developing solutions for the nutrition industry.
Mieke has a background as nutritionist and a degree in marketing.
Marta Kusnierz, Category Manager Sweet Goods and Dairy, Europe, Africa, Middle East (EAME)
Marta has more than 10 years of experience in sales and marketing in the food and home appliance industry.
Marta joined Givaudan in June 2020 and manages the Sweet Goods and Dairy category in EAME. This wide category consists of segments like chocolate, bakery, gum and candies, as well as dairy and plant based dairy.
Marta has a background in sales, marketing and category management and holds a degree in political science and communication.
Carine Egoroff, Consumer Sensory Insight Manager for Beverages, Europe Africa, Middle East (EAME)
Carine Egoroff has more than 20 years of experience in sensory and consumer science.
Carine joined Givaudan in 2009 as Senior Sensory Project Manager for EAME. In 2011 she became the Sensory Group Leader for Snacks. In 2015, she became the Consumer Sensory Insight Manager for Beverages, supporting innovation in various applications in alcoholic and non-alcoholic beverages. Prior to joining Givaudan, Carine worked in the sensory research field for E&J Gallo winery in US, and PSA automotive company in France, exploring sound and tactile perceptions.
Carine graduated from the University of Technology of Compiègne in France with an engineer degree in Biology.
Apprentice schemes are in the spotlight, as governments look to encourage young people eager to jump on the path to a rewarding career towards them. With these schemes providing superb on the job, real world training experience, and a rich source of talent for companies we take a look at how the food and nutrition sector has embraced this opportunity with their own apprentice schemes.
According to the UK Commission for Employment and Skills, food and drink manufacturing needs 140,000 recruits by 2024. As older workers retire and younger recruits are attracted to other more alluring sectors, the industry needs to ensure that it can attract new talent and bridge future skills shortages. Apprenticeships offer huge opportunities for both employers and employees and are seen as vital to the industry’s future. The PM and the Chancellor have both announced that they see apprenticeships as key to restarting the economy post COVID.
With this in mind, the latest of a series of Table Talk Podcasts focused on connecting industry, academia and the brightest new recruits investigates apprenticeships and the numerous benefits they offer to the industry as a whole. Joining our panel to provide their unique insight are Professor Sharon Green, Deputy Head and Lead for Apprenticeships and Business Partnerships at the University of Lincoln’s National Centre for Food Manufacturing, Dave Everett, Apprenticeship Training Advisor / Internal Quality Assurance, Young & Co.’s Brewery P.L.C. and Jordan Brosnan, Apprenticeship Ambassador & Reliability Engineer, Coco-Cola European Partners.
The Uk Government has announced a new obesity strategy which it hopes will tackle the growing problem of obesity in the country, and lead to more positive health outcomes. The Covid-19 pandemic has further highlighted the impact obesity can have on overall health and wellbeing, so focusing on this issue is important to everyone.
However, do the plans go far enough? Are these interventions likely to lead to a positive result or should they be addressing areas that could be more impactful? To get their insight we’ve assembled a panel featuring the Food and Drink Federation, University of London and Association of Convenience Stores to discover how these measures will impact industry, and whether they’re the right approach to solving the obesity problem.
About our panel
Professor Martin Caraher, PhD and Msc, Emeritus Professor of Food and Health Policy Centre for Food Policy, City, University of London
Martin trained as an EHO in Dublin before moving into public health and health promotion work. He was a founder member of the London Food Board and was the public health representative on the London 2012 Olympic Food Advisory Board. In 2012/13 he was the ‘Thinker in Residence’ at Deakin University, Melbourne and was the Australian Healthway’s fellow for 2008 and again in 2016.
His work covers the range from food access in local communities, through work on food taxes, school food, fast food to food banks and food poverty.
Martin has published over 160 articles, 5 books and 30 books chapters. He lives with his wife Maggie in west London and in his spare time he runs, reads, goes to live music events the cinema & theatre, gardens and plays with his four grandchildren (pre COVID-19).
Kate Halliwell, Head of UK Diet and Health Policy, FDF
Kate’s role involves the development, implementation and promotion of FDF’s nutrition and health policies across a broad remit, from product reformulation through to workplace wellbeing approaches. This includes extensive liaison with food companies to develop cross-industry policy positions and responding to scientific consultations. Previously Kate worked for the Department of Health and the Food Standards Agency on a range of nutrition policies. Kate sits on the Nutrition Society Council representing industry and is a registered nutritionist.
Chris Noice, Communications Director, Association for Convenience Stores
Chris joined ACS in October 2009 having graduated from York University with a degree in English and Linguistics. As Communications Director, Chris is responsible for all ACS external and internal communications, media relations and a growing research portfolio which includes the industry leading Local Shop Report. Chris is an official spokesperson for ACS, appearing frequently on national and regional radio and television including BBC News, Sky News, BBC Breakfast and the Daily Politics show. Chris completed the Chartered Institute of Public Relations Diploma in 2013 and the CIM Strategic Marketing Masterclass in 2017.
The Covid-19 pandemic has highlighted the dangers that obesity presents to overall health and wellbeing. With obese people more likely to develop serious illness, and require hospitalisation, it's clear that the UK needs a new strategy to help tackle the growing obesity crisis across the country.
In response, the government has put together a strategy that they think will help to encourage healthy change, and address the obesity problem. The new measures include advertising regulations, ending buy one get one free deals on unhealthy food, and new labelling guidelines. Does it go far enough?
Joining us to discuss these new proposals is Jo Churchill MP, Parliamentary Under Secretary of State for Prevention, Public Health and Primary Care. Jo explains what the government is hoping to achieve, what success will look like, and how the industry can help in a fascinating look at this new government policy.
About Jo Churchill
About Jo Churchill
Jo Churchill was brought up in East Anglia and, before moving to Suffolk two years ago, lived and worked in the rural county of Lincolnshire, with her husband and four daughters. Her early career started in retail for both regional and global brands and led her into site development and the building industry. Since 1994, she has run two successful contracting companies.
As a mature student, studying part time as she worked, she achieved first class degrees at both BSc and MSc levels. She began to study for a PhD in Small and Medium Sized Enterprise and Social Responsibility at the University of Nottingham. Unfortunately, a second bout of cancer forced her to put her research on hold.
Her lifelong interest in politics became more focused five years ago, when she started campaigning for improved cancer outcomes. As a thirty one mother of two, she was first diagnosed with thyroid cancer and she was treated again in her mid 40's for breast cancer.
Her personal experience of the services and support available to patients, led to her involvement with Breakthrough, the Breast Cancer charity. In her time as a healthcare campaigner, she spoke in Parliament on cancer outcomes and undertook national awareness campaigns.
Her drive to improve everyday lives, led her to being elected as a Lincolnshire County Councillor. In this role she immediately took on an executive function covering and working with a broad range of external bodies, but still with a particular focus for health and business such as the Local Enterprise Partnership and Health and Well-Being Board.
As her daughters have grown up, she has been a Vice chair of Governors at one of the East Midlands top Grammar schools and has chaired their finance committee. She has also been a governor at a BESD school rated as outstanding and sat on a Sure Start Board.
Throughout her life, she has always juggled working, studying, raising her four daughters and a two time cancer diagnosis. She now brings her broad base of experience to the constituency and her home of Bury St Edmunds. First elected as a Member of Parliament and the first female representative for Bury St Edmunds in 2015, re-elected again in 2017.
In July 2016, she was elected, with joint highest nominations to join the Executive Committee of the Commonwealth Parliamentary Association (CPA).
In July 2016, she was appointed Parliamentary Private Secretary (PPS) to Rt Hon Mike Penning MP, Minister of State for Armed Forces.
In 2017, she was appointed PPS to Jeremy Hunt MP, Secretary of State for the Department of Health.
In 2018, she was appointed to Assistant Government Whip in HM Government.
In 2019, she was appointed Parliamentary Under Secretary of State for Prevention, Public Health and Primary Care in HM Government.
This episode will focus on data-driven agriculture and its potential to transform the ecosystem. With an extra 2.5bn of the population to feed by 2050, and grappling with increasing land degradation and water stress, set in the context of the climate challenge, we explore how data-driven agriculture can become more efficient whilst being better for environment and the economy.
Data for and from farmers has become a growth area, driving expectations and investments in big data, blockchain, technology and precision agriculture. With new sources of information such as satellites, unmanned aerial vehicles and mobile weather stations providing mountains of data, how can farmers get value from this mass of intelligence? And what are the challenges to implementation?
About our panel
Calum Murray, Head of Agriculture and Food, Innovate UK
Calum is currently Head of Agriculture and Food at Innovate UK. He has led substantial publicly funded programmes for applied research in the agrifood sector and sat on the X Whitehall Group that delivered the 2013 AgriTech Strategy. He was an Interim Challenge Director during 2018 jointly responsible for establishing the £90m Industrial Strategy Transforming Food Production Challenge. Calum currently sits on Defra’s external R&D panel, and the Agricultural Productivity Working Group within the Food and Drink Sector Council structure.
Calum studied agriculture at Aberdeen University, started his career with the Ministry of Agriculture 1982 (ADAS) moving to David Anderson & Co in ‘85/86 then back north to SRUC in 1989. In 1995 he was appointed by Bank of Scotland as national agricultural specialist. Calum joined Innovate UK in Feb 2010.
Dr Louise Sutherland, Director, Ceres Agri-Tech
Louise Sutherland is Director of the Ceres Agri-Tech Knowledge Exchange Partnership, a joint collaboration between five world-leading UK universities and three of the country’s top agricultural research institutes. Ceres provides funding and expertise to accelerate the commercialisation of agri-tech research coming out of its partner universities, ensuring that high-quality agricultural innovation is translated from lab to field. Louise’s extensive agri-tech credentials include chairing the Raspberry Breeding Consortium (a joint research and industry partnership) at James Hutton Ltd., as well as previously chairing both the AHDB Soft Fruit Research Panel and the Red Tractor Fresh Produce Scheme. Louise has also been a member of the AHDB Horticulture Board and the Assured Food Standards Board. She has over a decade’s experience working at Marks & Spencer, holding a variety of technical and commercial roles across their food business. Louise has a PhD in Plant Pathology from the University of Reading and worked on novel biocontrol systems for tree diseases during her time as a researcher at the Forestry Commission.
Find Ceres Agri-Tech on social media:
LinkedIn: @ceresagritech
Twitter: @AgritechCeres
Dave Ross, Chief Executive Officer, Agri-EPI Centre Ltd
Dave Ross (BSc Hons, PDip, AMIMechE, AIAgrE, FRAgS) is Chief Executive Officer of Agri-EPI Centre Ltd, one of the four UK Centres of Agricultural Innovation, with a specific focus on Precision technologies and engineered solutions. He is responsible for leading development of the Centre, both nationally and internationally. A trained engineer, Dave started his career in the defence technology sector, designing electro-optic systems. He moved to agricultural engineering and technology in 1990, taking the opportunity to move back to his roots (having been brought up on a mixed/dairy farm). He worked for more than 25 work as a Senior Research Engineer with Scotland’s Rural College, originally focusing on systems for crop monitoring and handling and post-harvest quality. More recently he has focused on livestock-related technologies. He has been involved in the research and development of several novel and patented developments across the agricultural production sectors. Some of these have been fully commercialised, and he has assisted with aligned spin-out and new company formations.
Emily Norton, Head of Rural Research, Savills
Emily heads up the Savills UK Limited Rural Research team, guiding the creation of insight and analysis into rural policy, data and benchmarking for Savills and its clients across the U.K. She consults for clients and government on rural policy and corporate strategy, with a particular focus on rural asset investment and strategic sustainability and climate response. Emily is a director of the Oxford Farming Conference for 2021-2023 and a Nuffield Scholar 2018.
Consumer demand for more sustainable and healthier products continues to grow, as does the focus on transparency across the supply chain. Ingredients, now more than ever, are an essential factor in customer decision-making and helping manufacturers deliver on consumer trends. Could ingredients careers be the perfect route to a rewarding role in food and nutrition?
This podcast will look at ingredients careers within this exciting industry, why it is an integral part of the supply chain and the challenges and opportunities for individuals working in the sector. It will explore how the industry is moving, the trends that influence this, and in turn how the workforce’s skillset must evolve, along with the personal types that are needed to give companies their competitive edge.
About our panel
Charlotte Catignani, Lead Category Manager, TREATT
Charlotte is the Lead Category Manager at Treatt, a trusted ingredients manufacturer and solutions provider to the global flavour, fragrance and consumer goods markets. She joined Treatt in 2005 following medicinal chemistry research in academia and has gained vast experience in bench to market product development. Charlotte has recently progressed from her role as Research and Development Manager to join the commercial team and establish a category management department at Treatt.
Charlotte leads the group’s global Category Management team, maximising cross business collaboration, sales and contribution. She ensures that Treatt is utilising maximum potential from our seven core product categories by delivering strategic plans and road maps for future success. Supporting a global sales team, Charlotte is on the frontline when it comes to customer training, knowledge sharing and collaboration. She has presented to some of the world’s biggest beverage brands, educating their internal teams on the cutting edge technology of our industry.
Charlotte is passionate about science and flavour and loves broadening her knowledge in these areas, particularly when food and drink is involved. She also enjoys the challenge of muddy obstacle course races. She is well-known and respected across the group as a colleague with extensive knowledge and experience, but also a relentlessly positive attitude and a truly creative outlook.
Tayab Haq, Food Business Development Manager, Brenntag
Tayab is a Food Technologist with 18 years manufacturing experience. He has worked in NPD roles across a diverse range of categories for major UK food manufacturers; sandwiches, desserts, ready meals, herbs & spices, sauces and soups. Tayab has managed teams in the UK and France and even spent 6 months living and studying in France during his degree. Inspired to go into the food industry after a family friend got him tickets for an open day at an ice cream factory, he now enjoys helping manufacturers with technical and formulation advice on ingredients in his current role with Brenntag Food & Nutrition.
Find out more about Food Matters Careers
Food Matters Careers has been launched to connect industry, academia and potential recruits who are looking to start a rewarding and fulfilling career in food and nutrition. Three events will be taking place in October and November this year, find out more by visiting Food Matters Careers.
Connoils™ was founded by Stacy Peterson in 2007 when the division of Cargill she was employed with closed operations. She was out of a job, the customer base was out of product and after a detailed discussion with her husband Keith, and Cargill management, Stacy decided to start Connoils™.
From the humble beginning of leased space in a certified food warehouse to a facility she thought she’d never outgrow and did, to a new state-of-the art green technology certified processing facility in Big Bend, Wisconsin, her goal then, and still today, is to listen, learn and educate to improve the health and vitality of peoples’ lives by creating, selling and growing a product line of nutritionally stable ingredients and bulk supplements for brands.
In this fascinating discussion, we speak to Connoils International Sales Director Michelle Coluccio, to find out about the Connoils story, and what differentiates them from other businesses with their offerings to manufacturers including their seed or berry-derived oils.
About Michelle Coluccio
Michelle Coluccio, International Sales Director, Connoils
You see a raw natural product. We see what it can be and how it can be restructured to encompass a large range of Finished Products. As the International Sales Director, I'm responsible for delivering the very best Natural Oils, Free Flowing Oil Powders, Water Soluble Converted Liquids and Bulk Vegetarian and Soft-Gel Supplements. Let Connoils, LLC be part of your vision in 2020!
To find out how Connoils can help you, contact them now
Find out more about Connoils here
The UK Government has committed to going 'net zero' by 2050. In practice this means getting rid of as many emissions as we produce. This can be achieved through removing harmful emissions as much as possible and in the instances where we still rely on fossil fuels, offsetting the emissions we produce.
This has particular ramifications for the food and nutrition industry, and will affect how businesses operate in the near future. From energy efficiency, to moving towards more sustainable practices, how will the industry be impacted? We join Emma Piercy, Head of Climate Change & Energy Policy at the Food and Drink Federation to find out, and to learn how businesses can take a proactive approach to do their part to achieve net zero.
About Emma Piercy
Emma Piercy, Head of Climate Change & Energy Policy - FDF
Emma joined FDF in October 2019 to lead the Food and Drink Federation’s work programme in Climate Change and Energy. With the UK’s target of net zero by 2050, Emma is currently focused on decarbonising heat in the manufacturing process, to feed into Government’s forthcoming Energy White Paper and Heat Decarbonisation Roadmap. Before joining FDF, Emma held a number of policy and regulation roles in the energy sector covering: RWE AG; RWE Npower Cogen; Elexon; Sustainable Energy Association; First Utility (now Shell Energy) and National Grid Gas.
Professor Tim Lang published his new book this March, Feeding Britain, which argues that ‘UK is de facto, facing a war time scale of food challenge’. COVID-19 has put a sharp focus on the issues that Professor Lang raises in the book around our unsustainable food system. This podcast will explore what makes our current food system dysfunctional and what can be done to revert the damage.
Tim Lang will be taking part in the Global Food Futures programme at Food Matters Live in March, with his session focusing on improving food security and reducing food poverty in the UK. To find out more, and register, click here
About Tim Lang
Tim Lang has been Professor of Food Policy at City University London’s Centre for Food Policy since 2002. He founded the Centre in 1994. After a PhD in social psychology at Leeds University, he became a hill farmer in the 1970s in the Forest of Bowland, Lancashire which shifted his attention to food policy, where it has been ever since. For years, he’s engaged in academic and public research and debate about its direction, locally to globally. His abiding interest is how policy addresses the mixed challenge of being food for the environment, health, social justice, and citizens. What is a good food system? How is ours measured and measuring up? His current research interests are (a) sustainable diets, (b) the meaning of modern food security and (c) the implications of Brexit for the food system.
He has been a consultant to the World Health Organisation (eg auditing the Global Top 25 Food Companies on food and health 2005), FAO (eg co-chairing the FAO definition of sustainable diets 2010) and UNEP (eg co-writing its 2012 Avoiding Future Famines report). He has been a special advisor to four House of Commons Select Committee inquiries, two on food standards (1998-9 & 1999), globalisation (2000) and obesity (2003-04), and a consultant on food security to the Royal Institute of International Affairs (Chatham House 2007-09). He was a Commissioner on the UK Government’s Sustainable Development Commission (2006-11), reviewing progress on food sustainability. He was on the Council of Food Policy Advisors to the Dept for Environment, Food & Rural Affairs (2008-10), and is a member of the Mayor of London’s Food Board (2009 – present).
He helped launch the 100 World Cities Urban Food Policy Pact in Milan 2015. He was a Commissioner on the EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems (2016-19) which published the highly acclaimed ‘Food in the Anthropocene’ report (The Lancet, January 2019)
He and the Centre for Food Policy at City University London work closely with scientific and civil society organisations, the latter in the UK notably through the Food Research Collaboration (run from this Centre since 2014), Sustain (which he chaired in the past), the UK Food Group (of development NGOs), and Food & Climate Research Network (Oxford University). He has been Vice-President of the Chartered Institute of Environmental Health (since 1999) and President of Garden Organic (since 2008). He is special advisor to the Food Research Collaboration on Food and Brexit ((www.foodresearch.org.uk). He helped create City’s role in the 7 University IFSTAL partnership (www.ifstal.ac.uk) which shared food systems thinking for post-graduates in a wide range of disciplines (2015-19).
He has written and co-written many articles, reports, chapters and books. His most recent books are Food Wars (with Michael Heasman, Routledge, 2015), Unmanageable Consumer (with Yiannis Gabriel, Sage, 2015), Ecological Public Health (with Geof Rayner, Routedge Earthscan, 2012), Food Policy (with D Barling and M Caraher, Oxford University Press, 2009) and the Atlas of Food (with E Millstone, Earthscan 2003/2008), which won the André Simon award 2003. He writes frequently in the media and wrote a monthly column in The Grocer 2000-15.
Where will the nutrition bar market go next? Should your brand go with it? The discussion continues with a survey of markets & products that have caught the attention of the Glanbia Nutritionals Healthy Snacking team. In part two of the nutrition bar series, Brad Meyers, Paul O’Mahony, Jason Demmerly & Max Maxwell share what brands should be aware of when exploring the nutrition bar market and what to consider when building a bar. They discuss technical challenges many brand owners face, their take on how taste & texture will affect regional trends, and the science of building a better nutrition bar. The conversation journeys into future trends they predict will drive innovation across nutrition bars, into snacks and beyond.
Glanbia Nutritionals (glanbianutritionals.com) is a global provider of innovative nutritional solutions through its extensive portfolio of dairy & non-dairy ingredients and capabilities. Glanbia Nutritionals provides a wide range of science-led solutions to customers across the globe. It is the number one supplier of whey-based nutritional solutions globally and leading provider of customized nutrient premix solutions. Glanbia Nutritionals is a part of Glanbia Plc, a global nutrition company, grounded in science and nature, dedicated to delivering better nutrition for every step of life’s journey. To learn more about Glanbia Nutritionals expertise in bars & healthy snacking visit https://www.glanbianutritionals.com/barsolutions
About our panel
Paul O’Mahony – Product Strategic Manager, EMEA – Dairy Protein, Bars & Healthy Snacking
Paul is responsible for business development of functional dairy proteins and the healthy snacking portfolio of ingredients for Glanbia Nutritionals in Europe & the Middle East, particularly India. Paul has helped to develop Glanbia’s functional solution portfolio across the globe for many years. Brad Meyers – Senior Director, Product Strategic Management
Brad oversees the Healthy Snacking portfolio of ingredients for the Glanbia Nutritionals globally. Brad has been working in the food industry since 2004 and is considered a subject matter expert in specialty ingredients. Max Maxwell – Market Intelligence Manager, Healthy Snacking
Max is the category expert for market insights & intelligence in Healthy Snacking category. Based in Madison, Wisconsin Max has a degree in Food & Nutrition from Evergreen State College, Washington, an MBA in Marketing from the University of Wisconsin, Madison. Jason Demmerly – Director of Research, Global Ingredients
Jason is R&D director of R&D and specialises in research and development, innovation strategy, new product development and commercialisation. Years of experience in mentoring and inspiring others to achieve personal and professional goals as well as desired outcomes of the business.
Explore the evolution of the nutrition bar market from humble beginnings as a chocolate bar to the healthy alternative granola bar and on to high protein nutrition bars and back again. What do nutrition bars look like today compared to 10 years ago? Which ingredients have stood the test of time? On this episode of the Table Talk Podcast, the Glanbia Nutritionals Healthy Snacking team share their first-hand experience in the progression of the nutrition bar market and offer insight into their collaboration model and how they use it to build better bars & snacks with their global customers. Join Glanbia Nutritionals experts Brad Meyers, Paul O’Mahony, Jason Demmerly & Max Maxwell as they share their expertise on how and why nutrition bar formulations and ingredients have changed.
Glanbia Nutritionals (glanbianutritionals.com) is a global provider of innovative nutritional solutions through its extensive portfolio of dairy & non-dairy ingredients and capabilities. Glanbia Nutritionals provides a wide range of science-led solutions to customers across the globe. It is the number one supplier of whey-based nutritional solutions globally and leading provider of customized nutrient premix solutions. Glanbia Nutritionals is a part of Glanbia Plc, a global nutrition company, grounded in science and nature, dedicated to delivering better nutrition for every step of life’s journey. To learn more about Glanbia Nutritionals expertise in bars & healthy snacking visit https://www.glanbianutritionals.com/barsolutions
About our panel Paul O’Mahony – Product Strategic Manager, EMEA – Dairy Protein, Bars & Healthy Snacking
Paul is responsible for business development of functional dairy proteins and the healthy snacking portfolio of ingredients for Glanbia Nutritionals in Europe & the Middle East, particularly India. Paul has helped to develop Glanbia’s functional solution portfolio across the globe for many years. Brad Meyers – Senior Director, Product Strategic Management
Brad oversees the Healthy Snacking portfolio of ingredients for the Glanbia Nutritionals globally. Brad has been working in the food industry since 2004 and is considered a subject matter expert in specialty ingredients. Max Maxwell – Market Intelligence Manager, Healthy Snacking
Max is the category expert for market insights & intelligence in Healthy Snacking category. Based in Madison, Wisconsin Max has a degree in Food & Nutrition from Evergreen State College, Washington, an MBA in Marketing from the University of Wisconsin, Madison. Jason Demmerly – Director of Research, Global Ingredients
Jason is R&D director of R&D and specializes in research and development, innovation strategy, new product development and commercialization. Years of experience in mentoring and inspiring others to achieve personal and professional goals as well as desired outcomes of the business.
Another in a series of podcasts focused on how Covid-19 consumer behaviours are changing brings together Mintel, HeyHuman and Brand Potential to discuss how habits are changing and how brands and retailers can adapt to those changes.
The introduction of lockdown in the UK was a catalyst for a change in consumer behaviour with consumers panicking and stockpiling everyday essentials. With retailers and the supply chain swiftly responding to meet demand, and huge queues to get into supermarkets, consumers had to adjust to a new way of shopping. With these new restrictions, online grocery has seen a boom, the sector will grow by 33% in 2020 following 4 consecutive years of decline (Mintel). The traditional ‘big shop’ has come back, as seen by a significant reduction in weekly transactions.
Find out from those in-the-know how this consumer behaviour may continue, with the impact of the pandemic developing new trends in how we shop for, eat, and think about our food. About our panel Kate Vlietstra, Global Food and Drink Analyst, Mintel
Kate is a Global Food and Drink Analyst at Mintel. She specialises in analysing the dairy sector, with previous experience in FMCG sales and marketing roles. Liz Richardson, Managing Director, HeyHuman
Liz is one of the three Managing Partners part of the Management buyout of HeyHuman. Liz was involved in the re-launch and re-positioning of the agency and developing alternative agency models. Throughout Liz’s career she has launched multiple brands, and has extensive experience working with a range of clients; from start-ups to big corporate businesses. Her experience has been invaluable to HeyHuman, as a growing business itself Liz has been part of HeyHuman’s growth and successes; from winning awards to new entrepreneurial clients as well as developing existing relationships with major clients. Chris Molloy, Co-founder, Brand Potential
Chris Molloy is a co-founder of Brand Potential, a brand and innovation agency that unlocks potential for ambitious brand owners and investors. Formed in 2010, we provide digital insight and innovation, brand positioning and design for global portfolio businesses and local entrepreneurial brands. We also work with Private Equity firms by providing brand due diligence support on buy-side and sell-side deals.
Chris leads client and new business development and is responsible for Brand Potential’s private equity practise. He has over 25 years’ experience both client and agency side and is passionate about translating insight into practical and commercially valid growth opportunities for clients.
As the effects of COVID-19 are starting to show, will this force consumers to shift to cheaper, chemically modified ingredients & additives? Or, will the pandemic make consumers be more mindful in what they eat, leading to greater transparency in products? The latest Table Talk Podcast looks at the impact COVID-19 may have on the clean label movement.
Join one of the founders of Ulrick & Short, Adrian Short, and their R&D Manager, Danni Schroeter, as they discuss the origins of the clean-label movement, what the future of food transparency looks like, new trends on the horizon, and if clean-label itself will survive COVID-19. About Ulrick & Short
Based in the UK & Holland, Ulrick & Short have been at the forefront of clean-label ingredient technologies for 20 years, designing & manufacturing clean-label starches, flours, fibres & proteins for all food sectors.
They offer industry leading expertise & technical support to food manufacturers across the world – www.cleanlabelingredients.com.
About our panel Adrian Short, Co-Owner and Director, Ulrick & Short
Back in the late 90’s Andrew Ulrick and Adrian Short could see what was then the niche category of ‘Clean Label Ingredients’ was going to become mainstream. With that in mind they combined their experience and expertise in ingredients, cereals and crops with application knowledge across all processed foods and founded Ulrick & Short Limited with a view to developing functional clean label ingredients for food manufacturers.
Now in its 20th Year Ulrick & Short has established itself as the leading British owned company in this field. Manufacturing in five countries around the world utilising crops such as Wheat, Tapioca, Waxy Maize, Rice & Potato we have created a unique range of starches , fibres and proteins with a whole host of functions for all processed foods, supplying them to food manufacturers in the UK, Ireland, France, Germany, The Benelux countries and even as far Australia.
Ulrick & Short offer food manufacturers the opportunity to simplify their ingredient declaration, improve nutritional profiles and remove unwanted allergens without compromising eating experience and maintaining stability and textural requirements. Danni Schroeter, R&D Manager, Ulrick & Short
Danni Schroeter, R&D manager, has been at Ulrick & Short for the past seven years, concentrating on new ingredients and product innovation. Her most recent focus has been on sugar & egg replacement in a range of applications as well as researching and developing vegan and allergen free solutions. Danni, a chemistry Graduate from Leeds University is currently studying for a MSc in Food, Nutrition and Health – to further enhance her understanding of the functionality different ingredients bring to a product.
Umami, the fifth taste, has been well known in Asian cuisine for centuries and comes from the ingredients and food processing methods used traditionally in that part of the world. In recent years umami has taken the world by storm as consumers have become more familiar with the fifth taste. There has been a rise in restaurants and food outlets which incorporate umami into their concept, imagery and menus as well as an increase in consumer products utilising umami in their marketing. Consumers are actively seeking umami-rich products without unwanted flavour enhancers.
What are the latest umami trends and innovations? Why do consumers love umami? What does umami actually taste like? What does consumer research tell us about the umami taste experience?
On this episode of the Table Talk Podcast, this time in partnership with Givaudan the global leader in the creation of flavours and fragrances, we find out the answers to all of these questions and more! Joining host Stefan Gates our panel from Givaudan includes Magdalena Olszowka, Product Manager Savoury EAME, Jean-Louis Thibaudeau, Team Leader Creation/Principal Flavourist EAME, and Nicole Oelhafen, Senior Project Manager for Consumer Sensory Insights EAME.
Listen in for everything you need to know about umami, the fifth taste on everybody’s lips.
About Givaudan
Givaudan is the global leader in the creation of flavours and fragrances. In close collaboration with food and beverage customers and partners, the company creates delicious flavour and taste experiences across several key segments, including beverages, sweet goods, savoury and snacks, dairy, and functional and nutritional ingredients.
About our panel
Nicole Oelhafen, Senior Project Manager for Consumer Sensory Insights EAME
Nicole joined Givaudan in 2004 as Sensory Panel Leader; in 2015 she became Consumer Sensory Project Manager for EAME. She helps to translate consumer insights into actionable concepts and solutions, bringing the voice of the consumer into the heart of the business.
She holds a Master’s Degree in Social Sciences and German Literature & Linguistics from the University of Zurich. Outside of work she enjoys spending time with her family, hiking, cooking, and exploring nature. She is based in the Givaudan Zürich Innovation Center in Switzerland.
Jean-Louis Thibaudeau, Team Leader Creation/Principal Flavourist EAME
Jean-Louis Thibaudeau has over 35 years of experience in the creation of savoury flavours. He joined Givaudan in 1995 as a flavourist for savoury and is now Team leader creation / Principal Flavourist in the Regional Innovation Savoury team. He is passionate about taste in the culinary world.
Outside of work he enjoys photography, hiking and listening to jazz music. He is based in the Givaudan Zürich Innovation Center in Switzerland.
Magdalena Olszowka, Product Manager Savoury EAME
Magda joined Givaudan in 2005 as an Application Technologist in Vienna before moving onto a Key Account Manager position in Poland. In 2017 she took on the role of Product Manager for Savoury combining her technical and commercial experience.
She holds a Master’s Degree in Food Science and Technology from Warsaw University of Life Sciences. In her free time Magda enjoys travelling, outdoor activities and cooking with her kids. She is based in the Givaudan Zürich Innovation Center in Switzerland.
Tech innovation offers huge opportunities to make the supply chain more efficient and sustainable, de-risking previously challenging decisions for farmers and suppliers. What are the technologies that are going to have the most significant impact on the seed to plate supply chain? Join us as we explore the innovations on the horizon that promise to further disrupt the journey from seed to plate.
In this fascinating look at how the seed to plate supply chain is being disrupted, we join RethinkX, Eatable Adventures, iNewtrition, and the University of Reading to see how tech can truly revolutionise the way we produce food for the future. About our panel Catherine Tubb, Senior Research Analyst, RethinkX
Catherine Tubb is focused primarily on disruption in the agriculture and food industries and is co-author of RethinkX’s recent report “Rethinking Food & Agriculture 2020-2030”. Prior to joining RethinkX, she was a vice president at the equity research firm Sanford Bernstein, focusing on the chemicals sector, particularly the pesticide and fertilizer industries. Catherine has a PhD in Chemistry and a MSci in Natural Sciences from Cambridge University. Dr David Christian Rose, Elizabeth Creak Associate Professor of Agricultural Innovation and Extension, University of Reading
Dr David Rose is Elizabeth Creak Associate Professor of Agricultural Innovation and Extension at the University of Reading. He works on technology adoption and behaviour change in farming, as well as exploring the ethics of the fourth technology revolution. He is also conducting research on the co-design of the new Environmental Land Management Scheme in England. Research students in the group are exploring the implications of precision livestock farming for animal welfare (Juliette Schillings) and how farming futures can be made more inclusive (Auvikki de Boon). Raphaëlle O’Connor, Founder iNewtrition
Food Innovation expert with over 25 years’ experience working internationally for start ups and multinationals. After starting my career as a food scientist and technologist, I have led multiple technical, brand extension and business deployment projects with Johnson & Johnson, Wyeth, Pfizer and Nestle. Paula Álvarez, Ecosystem Development Manager, Eatable Adventures
Paula Álvarez is responsible for analysing the different innovations encompassing the food system and integrating the relevant actors involved in Eatable Adventures Ecosystem. Eatable Adventures is a food business accelerator that connects new food ventures with main industry stakeholders through its online community www.gastroemprendedores.com and www.food.entrepreneurs.com. It helps organisations to understand the complexity of startups and selects the best approach towards successful partnerships. Paula holds a BSc Nutrition from the autonomous university of Madrid and a MSc Food Marketing and Product Development degree from Sheffield Hallam University.
In times of disruption organisations need to be agile in adapting to changing demands. How can food businesses innovate their processes, prioritise new ideas, and build customer-centric innovation pipelines?
In this Table Talk Podcast, in partnership with Sopheon, we join Hain Celestial and Sopheon to find out how food companies can successfully implement processes, approaches and tools to support innovation and new product development. Joining in this lively discussion are Jeff George, Senior Vice President, R&D, The Hain Celestial Group, Brad Eby, Client Executive, Sopheon, and Iain King, Global Enterprise Services Leader, Sopheon. About Hain Celestial
The Hain Celestial Group (NASDAQ: HAIN), headquartered in Lake Success, NY, is a leading organic and natural products company with operations in North America, Europe and India.
The company’s purpose is to create and inspire A Healthier Way of Life™. Their mission is to be the leading marketer, manufacturer, and seller of organic and natural better-for-you products.
The company is committed to growing sustainably while continuing to implement environmentally sound business practices and manufacturing processes. About Sopheon
Sopheon partners with customers to provide complete Enterprise Innovation Management (EIM) solutions including software, expertise, and best practices. The company has operating bases in the United States, the United Kingdom, The Netherlands and Germany, with distribution, implementation and support channels worldwide. Sopheon (LSE: SPE) is listed on the AIM Market of the London Stock Exchange.
Sopheon’s Accolade is a cross-functional collaborative decision-support software that helps intelligently navigate business and product innovation in our fast-moving, digital economy. Rich in embedded best practices, Accolade becomes the single source of truth that ensures innovation execution is aligned with corporate strategies. It gives business leaders the visibility and transparency needed to understand the future impacts of today’s decisions.
What is the circular economy? How would a food system built around it work? How would it help us meet the challenge of producing more food for a growing population in an environmentally friendly and sustainable way?
This podcast will explore how the Advance London programme is working with start ups and innovative food businesses on the nexus between circular economy, innovation and food and how London, as one of three Flagship Cities selected by the Ellen MacArthur Foundation, is bringing to life the vision laid out in the Cities and Circular Economy for Food report.
With consumers asking more and more for sustainable products in order to make positive changes, and with business able to benefit from cost reductions of wasting less food, could now be the perfect time to focus on creating the circular economy for food?
Joining host Stefan Gates for this fascinating look at how it could work is Jean Billant, Senior Business Advisor at the Advance London programme of the London Waste and Recycling Board.
About Jean Billant, Senior Business Advisor, Advance London, London Waste and Recycling Board
Jean is Senior Business Advisor at the Advance London programme of the London Waste and Recycling Board, delivering circular economy focused support and advice to companies within London to help them scale-up existing circular economy operations or transition to more circular business operating models. Jean is leading Advance London’s work on the food and drink sector.
Jean delivers circular economy focused business support and advice to SMEs within London. Prior to this, he advised SMEs and manufacturing enterprises to design market-ready solutions around waste to energy, decentralised energy production and bio-based materials. His sound knowledge on technical related issues combined with business and financial skills give him a unique perspective on the development of innovative and low carbon business solutions.
COVID-19 has changed the way that consumers shop, with online grocery shopping experiencing a boom of 33% after 4 years of consecutive decline. What does the future hold in store for retail, how is the landscape changing and what does this means for the supply chain?
As we now ease our way out of lockdown, this podcast will explore how COVID-19 has impacted on the future of retail, for the short and longer term. Can we expect change to continue, how must the supply chain evolve to meet with the demand.
About our panel
Mike Watkins, Head of Retailer and Business Insight, Nielsen
Mike Watkins is Head of Retailer and Business and Insight for Nielsen UK and is responsible for commercial development with food, non food and e commerce retailers. Having graduated from Loughborough University with an Economics degree, he worked for Co-operative retailers in various line management positions across buying, marketing and merchandising, before leaving to join Nielsen as Business Manager.
Before taking on his current role, he was Senior Manager for Retailer Services, with responsibility for strategic planning across the retail and wholesale channels in the UK. Mike is a lead contributor to white papers for Nielsen and regularly shares his viewpoints on the Retail State of the Nation with the media, and is a member of the Nielsen Global Thought Leadership team, supporting retailer, manufacturer and financial services clients with retail, business and shopper insight for the UK and Europe.
With over 25 years’ experience in retailing, his view is that over the next 5 years we will see the biggest ever change in how we shop, which will challenge the traditional industry business models.
Sam Roscoe, Senior Lecturer in Operations Management, University of Sussex
Sam is a Senior Lecturer in Operations Management and teaches in the areas of Operations and Supply Chain Management. Sam has published in the Journal of Operations Management on digital manufacturing in the aerospace sector. He has also published on dynamic supply chain capabilities in the International Journal of Operations and Production Management (IJOPM) and local volunteerism in disaster relief situations with the International Journal of Production Research (IJPR). Sam received funding from the EPSRC to investigate how 3D printing is reconfiguring pharmaceutical supply chains; moving production closer to patients and consumers. Sam's research interests are on how emerging technologies (3D printing, Blockchain, Artificial Intelligence) are reconfiguring global supply chains. He is the research leader for the Supply Chain 4.0 Hub at the University of Sussex Business School.
Shane Brennan, Chief Executive, Cold Chain Federation
Shane leads the Cold Chain Federation team, having joined the Federation in July 2018. He is an experienced lobbyist and campaigner. He has worked in membership organisations across the food industry and brings a track record of running influencing campaigns that make a positive difference. Shane is a political geek, he can recite sections of early 2000’s political drama the West Wing verbatim (don’t ask him to!) He is also a part time supporter of Bristol City and father to two girls.
The human body is a system of interconnected organs and functions. It is difficult to pinpoint the role of the gut in wider health and wellness, particularly when it comes to its relationship with the body’s natural defence and immune system. To help separate fact from fiction, Clasado Biosciences has teamed up with Food Matters to present a Table Talk podcast showcasing the impressive science powering modern nutrition. It highlights our current understanding of the gut microbiome and makes the complex area of gut health more digestible.
In the podcast ‘The role of the gut microbiome in immune health’ Stefan Gates moderates discussion with a panel of experts on the links between gut health and the effectiveness of the immune system. The discussion covers important foundational knowledge of the gut microbiome and immune system, including how they shift and change throughout the human life span.
The podcast then leans into the lifestyle factors and prebiotic supplements that can change or improve the function of the gut microbiome and how this may support the immune system. The discussion highlights many contemporary examples of research that connect the trillions of bacteria in the gut with immune health, as well as how success is measured and where the future of immune health study may lie. About our panel Dr Caroline Childs
Dr Caroline Childs is Lecturer in Nutritional Sciences within Medicine at the University of Southampton. Dr Childs’ research to date has investigated nutrients including dietary fatty acids, probiotics, and prebiotics. Experimental approaches have included assessment tissue composition, immune function, inflammatory status, immunosenescence, and the gut microbiota. Dr Childs is currently a Member of the ILSI Europe Expert Group on Immune Competence and Co-Chair of ILSI Europe’s Nutrition, Immunity and Inflammation Task Force. Dr Gemma Walton
Dr Gemma Walton is a Lecturer in Metagenomics at the University of Reading. Dr Walton’s primary area of interest is the gut microbial community and how it is influenced by lifestyle and diet, how it supports health and how we can change this community through dietary intervention; such as consumption of prebiotics and probiotics. Dr Lucien Harthoorn
Dr Lucien Harthoorn is R&D Director at Clasado Biosciences. He has an MSc in Biomedical Sciences with specialisation in Pharmacology from the Free University Amsterdam and holds a PhD in Metabolic Physiology from Utrecht University. Dr Harthoorn has held various R&D positions both in academia and corporate companies in Europe and the USA, leading research programmes in various health and disease areas. Dr Harthoorn is a guest lecturer in Pharmacology, Physiology and Nutrition.
To find out more, visit the Clasado website here
Today’s podcast takes a look at AI and machine learning and the significant potential they offer for automating processes, reducing costs and human error in the food industry. Joining hose Stefan Gates for this fascinating look inside the world of AI is Daniel Hulme, Founder & CEO of Satalia who gives us insight into the application of AI in the food industry and the opportunities that it offers. About Daniel Hulme
Daniel Hulme is the CEO of Satalia, a London-based company that provides Artificial Intelligence (AI) solutions to solve industry’s hardest problems. He is also the Director of UCL’s Business Analytics MSc, applying AI to solve business, governmental and social problems.
Hulme specialises in philosophy, technology, innovation and organisational design. He is passionate about how technology can be used to govern organisations and bring positive social impact. Hulme’s work outlines a framework for understanding data-driven decision making. He understands the capabilities of AI but also the future challenges and opportunities for AI, and how and why we need to embrace these emerging technologies.
Daniel Hulme’s expertise also spans both the philosophical and ethical issues surrounding these emerging technologies. He has a Masters and Doctorate in AI from UCL, lectures on topics in Computer Science and Business, and is passionate about how technology can be used to govern organisations and bring positive social impact.
Dr Daniel Hulme has advisory and executive positions across companies and governments. He holds an international Kauffman Global Entrepreneur Scholarship and actively promotes purposeful. He is a popular public speaker specialising in the topics of Artificial Intelligence, Blockchain, Decentralisation, Philosophy, Technology, Innovation and Organisational Design. He is a serial speaker for Google and TEDx, and is a faculty member of Singularity University (https://su.org/about/). About Satalia
Satalia is an AI-driven organization developing its own products that optimize industries such as transport, retail and hospitality. Satalia’s tools and solutions are being used by names such as Tesco, BBC, PwC, DFS, to name a few. Satalia has implemented a unique organizational structure and culture that fosters autonomous decision making, self-sustainability, curiosity and exploration. Satalia has acquired Data Dog, UAB (currently Satalia Lithuania) in 2019, though the two companies have formed a deep partnership since 2014.
Essentially – Satalia came up with the algorithm for Tesco’s delivery logistics to work out the quickest and most efficient delivery journey.
The Covid-19 pandemic has shown the links between good nutrition, diet and overall health, and consumers are showing a heightened interest in the nutritional benefit that the food they eat offers. This interest is bound to grow, and will mean more demand for specialised nutritionists to improve health and wellbeing. Sadly, like many areas of the food industry that are facing a pronounced skills shortage, many are unaware of just how rewarding careers in nutrition are.
The third in our podcast series focused on the many rewarding careers available in food and nutrition, join our panel including Moira Howie, Health and Nutrition Manager, Waitrose, and Claire Baseley, Registered Nutritionist and Nutrition Consultant as they explain their roles discuss their day-to-day responsibilities, and talk about why it’s so rewarding to pursue a career in nutrition. About our panel Moira Howie, Health and Nutrition Manager, Waitrose
Moira Howie is the Health and Nutrition Manager for retailer Waitrose. Waitrose & Partners is provides a range of products, services and experiences to help its customers lead healthier lives. Earlier this year, the supermarket announced the launch of Healthy Eating Specialists. In a retail first, these shop floor specialists direct customers who ask towards healthier choices.
Claire Baseley, Registered Nutritionist and Nutritional Consultant
Claire is a highly qualified, experienced Registered Nutritionist. With a degree in Biological Science from Oxford University and a Masters of Medical Sciences in Human Nutrition from Sheffield University, Claire takes an evidence-based, professional approach to all her nutrition projects. Registered with the Association for Nutrition, Claire continually develops her expertise, so you can be sure you will always receive up to date, trusted advice. Claire is also passionate about health and nutrition and always goes the extra mile to achieve the best results.
Claire has worked for the Food Standards Agency and then with the Food Industry for many years, building up in-depth experience in areas as diverse as infant and child nutrition, weight loss, adult nutrition, sports nutrition, nutrition for older people. She is experienced in product development, nutrition communications and strategy building, nutrition legislation, copy writing, and recipe analysis.
Claire now runs a successful nutrition consultancy, CLB Nutrition Ltd offering a wide range of services for the food industry, individuals, families and the media. Claire has worked with the media for many years, appearing on ITV’s Save Money Good Food, Channel 4’s Jaime and Jimmy’s Friday Night Feast and Food Unwrapped, as well as numerous TV and radio appearances to comment on topical nutrition news issues. A keen writer, Claire is often quoted in the press, particularly in OK! Magazine, as well as the Telegraph, Daily Mail and Mother & Baby Magazine.
Image credit: Chinnapong / Shutterstock.com
Set against the growing interest in supplements which has been heightened by the Covid-19 pandemic, this podcast will look at what role nutraceuticals and supplements might play in boosting immunity and the potential benefits this could bring to the health system. What is the science behind nutraceuticals and supplements boosting immunity?
What is the right advice to give to consumers and what role can industry play? Do nutraceuticals and supplements act as a good resource for boosting immunity? We explore the science behind the headlines and how industry, academia and policy makers can work together to deliver the right solutions that will help consumers and potentially benefit the wider public health agenda and system. About our panel
Professor Mairead Kiely, Professor of Human Nutrition and Head, School of Food and Nutritional Sciences, University College Cork
Mairead is co-chair of the Cork Centre for Vitamin D and Nutrition Research at UCC and led a Pan-EU project on vitamin D requirements, food fortification and health outcomes until early 2018. She leads the Maternal and Child Nutrition Programme at the INFANT Research Centre.
Mairead has more than 25 years experience in human nutrition and health research and she has worked on vitamins, minerals and bioactive food constituents throughout her career. She is a registered public health nutritionist with the Association for Nutrition and is currently the chair of the Irish Section of the Nutrition Society.
Professor Susan Lanham-New, Head of the Department of Nutritional Sciences, University of Surrey
Professor Susan Lanham-New is head of the Department of Nutritional Sciences at the University of Surrey and is a registered Public Health Nutritionist (RPHNutr). She completed her BSc in Exercise Physiology at the University of Chicester and her MSc in Human Nutrition and Metabolism and PhD in Nutrition and Bone at University of Aberdeen. As a PhD student, Sue was awarded a PhD Scholarship by the Nutritional Consultative Panel, and has three times won the Young Investigator Award at the World Osteoporosis Conference, at the National Osteoporosis Society Conference, and at the Joint Meeting of ECTS and IBMS. Currently, Professor Lanham-New’s research focusses on the nutritional aspects of bone health, including specific projects such Interaction between diet and sunlight exposure on vitamin D status in Caucasian and Asian women (D-FINES) study, Extent of vitamin D deficiency in Saudi Arabian women and boys and girls, Impact of veiling on Vitamin D status in Kuwait adolescent girls: impact on bone mass and Protein and bone health: systematic review and meta-analysis. Professor Lanham-New is a member of the Academic Assembly Policy Committee, an Editor-in-Chief of the Nutrition Society Textbook Series and a member of NS Publications Committee.
Professor Judith Buttriss, Director General, The British Nutrition Foundation
Judy studied Nutrition and Dietetics at the University of Surrey. She worked as a research dietitian in Professor John Waterlow’s obesity unit for about a year before returning to Surrey to study for a PhD concerning vitamin C and hepatic drug metabolism, which combined the disciplines of nutrition, biochemistry and toxicology. Equipped with a doctorate, Judy worked in various labs as a postdoc researcher, in particular on vitamin E and selenium at Guy’s Hospital Medical School. In 1985 she decided to leave the lab environment and joined the National Dairy Council (NDC) as Senior Nutritionist, where she stayed until 1998 when she joined the BNF as Science Director. She became the BNF’s Director General in October 2007.
Rob Hobson, Nutrition Consultant
As a registered nutritionist (Association for Nutrition), Rob's worked with many of the UK’s largest food and health companies and with training in public health (MSc public health nutrition). He also works with organisations including schools, care homes, government agencies and the NHS. With over a decade of work experience in the field of nutrition, Rob has also established an impressive network of health media and those working in the food and health industry including nutritionists, chefs, personal trainers and PR that have proven to be an invaluable resource.
The COVID-19 pandemic has caused a surge of focus on nutrition and the impact it can have on our health. Some of the most at-risk groups for severe symptoms from Covid-19 include those with health conditions such as diabetes, obesity, or heart disease – all chronic conditions that are impacted by our diet.
Sadly, those most vulnerable in our society often lack access to quality, affordable, healthy food. How can we address this imbalance in nutrition to create a fairer and healthier community, and what steps does the industry need to take to help support this? Joining our host Stefan Gates is an expert panel who will lend their insight into the problem at hand, including Michael Baber, Director, Health Action Campaign, Alison Smith, Chair of the Older People Specialist Group of the British Dietetic Association and Duane Mellor, Senior Teaching Fellow, Aston Medical School. About our panel Duane Mellor, Senior Teaching Fellow, Aston Medical School
Duane Mellor is an experienced dietitian, researcher and educator having published over 60 papers in the fields of dietetics, nutrition and food science. Having spent the first decade of his career working in diabetes care as a dietitian he moved into research where he investigated the effects of dark chocolate on cardiovascular risk in people with type 2 diabetes. Recently he has moved into medical education at Aston Medical School, but still is active in diabetes care as part of the Diabetes UK Nutrition Working Group and British Dietetic Association Diabetes Special Interest Group committee. Michael Baber, Director, Health Action Campaign
Michael is Director of Health Action Campaign and a Fellow of the Royal Society for Public Health. He is a former College Principal and Charity CEO. Health Action Campaign encourages government and businesses to make healthy choices easier for people. It is a member of the Obesity Health Alliance. Alison Smith, Chair of the Older People Specialist Group of the British Dietetic Association
Alison has been qualified as a Dietitian for more than 20 years, and for the last 7 years has worked as a Prescribing Support Dietitian within a Clinical Commissioning Group. Her role focuses on appropriate prescribing of all products relating to nutrition, with a particular remit for appropriate prescription of oral nutritional supplements and appropriate identification and treatment of malnutrition. Her particular interests include malnutrition, care homes, dysphagia, dementia, frailty, pressure ulcers and end of life.
She is the chair of the Older People Specialist Group of the British Dietetic Association (BDA), and as part of her role she has represented dietitians working with older people on a number of national initiatives and spoken at many national conferences.
The latest in our focus on the gut microbiome, this episode takes a further look deep into our lower intestine to find out all about our gut health and how it impacts on our overall health and wellbeing. Why does our gut microbiome affect us so greatly? What foods can we eat to cultivate a healthy gut microbiome? How are popular diets and supplements affect this area of our health?
To answer all these questions and more, we've assembled an incredible panel of experts who will take us on a journey into our gut microbiome. Joining host Stefan Gates are Julie Thompson, Information Manager, Guts UK, Allison Clark, Nutritionist and Mariette Abrahams, CEO, Qina.
About our panel
Allison Clark, Nutritionist
Allison Clark has a masters in nutrition and health from Open University in Barcelona and a master in journalism. She is a freelance writer and nutritionist and has written various peer review papers about the role the gut microbiota plays in health, disease and endurance exercise performance. Allison is passionate about the role diet and the gut microbiota play in health and disease. Julie Thompson, Guts UK
Julie Thompson is the Information Manager at Guts UK charity www.gutscharity.org.uk. She has had twelve years’ experience of working in the NHS as a dietitian specialising in gastroenterology. She has also written for the British Journal of Nursing, Nurse Prescribing magazine and NHD magazine. Professionally, she is a member of the Gastroenterology Specialist Group of the British Dietetic Association and was a member of the working group for development of UK guidelines on Irritable Bowel Syndrome and diet and a lay member of the NICE Quality Standards for IBS development group. She has also written a systematic review on probiotic treatment in IBS.
Guts UK have information booklets and pages on the website called ‘The role of gut bacteria in health and disease’ and also ‘Gut microbiome (poo) testing’ for people to read more on the subject. They can be downloaded from www.gutscharity.org.uk on the lifestyle page or contact info@gutscharity.org.uk or 07821 122246 for a hardcopy Mariëtte Abrahams, CEO, Qina
Mariëtte Abrahams MBA PhD- Nutrition business consultant and founder of Qina, a boutique consultancy that provides nutrition expertise, nutrition data-science, speaking and innovation services with the goal of closing the gap between industry, technology, academia and health practitioners. She is a guest lecturer at London’s St Mary’s university on business innovation and entrepreneurship for nutrition professionals and a published researcher. She is passionate about prevention, how technology can be an enabler for equitable health solutions as well as ethical AI with a focus on inclusion. She is a regular speaker, panellist, and moderator on the topic of personalised nutrition and wellbeing at national, international and corporate events. She is currently based in Portugal and her mission is to challenge, to inspire and to connect.
An industry perspective on the food skills shortage
As these times tell, the food and nutrition sectors are proven to be key to a sustainable future but they are also facing a significant food industry skills shortage with an estimated 140,000 new recruits needed in food manufacturing alone by 2024 according to the UK Food and Drink Federation.
Why is the food industry struggling with an image problem when it comes to getting bright and eager new recruits? In the second episode in a series of podcasts focused on careers in food, drink and nutrition we look at the problem from the industry perspective. Hear directly from industry experts who have built their own careers in the food and drink industry to explore their views on the challenges of not just attracting but also developing young talent so that the food and drink industry can keep innovating to ensure a sustainable future for both national and global food systems. About our panel
Helen McNair, Technical Director, Lionel Hitchen
Helen McNair is the Technical Director responsible for Quality Management Systems and Product Development in flavour ingredients manufacturing. Helen has over 30 years experience in the food and beverage industry including manufacturing, retail and food service, ensuring food safety, quality and innovation.
Jacinta George, Managing Director, Reading Scientific Services Ltd (RSSL)
Jacinta George is Managing Director at Reading Scientific Services Ltd (RSSL) and has a wealth of proven industry experience in the Food and Pharma Industry. Jacinta joined RSSL following her role as Mondelēz International’s Director for Ingredient Research and Wellbeing.
Tackling the impact of plastic pollution is key to building a sustainable food industry and a circular economy. How can the food and drink industry help become leaders in transitioning to an environmentally-friendly future?
As part of our packaging innovation podcast series, this podcast will explore the UK’s pioneering Plastics Pact, its ambitions and progress to date and how WRAP Global is now leading a global network to tackle the impact of plastic pollution and move to a circular economy. Joining us for this fascinating look into the Plastics Pact is Peter Skelton, Head of Strategic Partnerships, WRAP.
About Peter Skelton
Peter is WRAP Global’s Strategic Partnerships Manager. In this role he works with WRAP’s strategic business partners in the UK and internationally to help deliver our shared vision on resource efficiency and waste prevention by informing, advising and helping shape their sustainability priorities.
Peter has worked on all four phases of WRAP’s pioneering voluntary agreement, The Courtauld Commitment, working extensively with leading retailers and brands to implement initiatives that deliver efficiencies and environmental improvements in the areas of food waste prevention, packaging, recycling and operational waste reduction.
He has also worked with businesses on consumer engagement with WRAP’s LoveFoodHateWaste campaign.
Peter led on the development and launch of The UK Plastics Pact – the first of a global network of Pacts to help tackle plastic waste and develop a circular economy for plastic packaging. He is therefore well placed to approach the challenge, and opportunities, of the packaging / food waste debate.
His expertise is based on a strong combination of an extensive knowledge on environmental issues from 16 years at WRAP, with over 12 years’ in commercial marketing and product development roles in the UK grocery and retail sector. Peter has represented WRAP extensively in the UK, Europe and globally in delivering, developing and promoting WRAP’s work.
Peter has a degree in Geography from the University of Manchester, diplomas in Marketing and is a Chartered Waste Manager with the Chartered Institute of Waste Management (CIWM).
Investment in European Agtech was expected to double to £2.3bn last year, what is causing such a flurry of activity in the space, and why are investors so drawn to investment in European Agtech? Advice for start-ups
Join our panel including Five Seasons Ventures, Rockstart, Yield Lab Europe, and Food For Thought as we investigate the trends that are driving the agri-tech investment boom. What’s the current landscape for agtech and food tech, what are the challenges and common mistakes that start-ups make when seeking investment, and what advice do they have for start-ups looking to break into the space.
It’s a fascinating look into the world of investment in agtech, and a great way for young businesses to get insight into what investors want. About our panel Nicky Deasy, Co-Founder & Managing Partner, Yield Lab Europe
Nicky Deasy oversees the day to day operations. Previously she ran Alta Corporate Finance, primarily advising early stage MedTech companies to raise venture capital, as well as other M&A advice. She was Director of Corporate Finance with EY, and Associate Director with KPMG Corporate Finance. Mark Durno, Managing Partner Agritech, Rockstart
Mark is an entrepreneur with a focus on the agrifood industry. He grew up farming 350 ha of mixed production (arable/dairy/beef) in Scotland. As a member of the startup team of UrbanFarmers, a first-mover European vertical farming company, he led the expansion of the company from Switzerland to The Netherlands, and was part of growing the team from 3 to ~30 people. In his role as Managing Partner at Rockstart AgriFood, he is a founding partner of the fund and oversees the fund management between Denmark and The Netherlands. Mark is a qualified Scottish lawyer (LLB (Hons), PG Dip. LP) and holds an Executive MBA (cum laude & Student Award 2016) from Rotterdam School of Management. Ivan Farneti, Five Seasons Ventures
Ivan has been an active venture capital investor for the last 20 years and he is the co-founding Partner of Five Seasons Ventures, the first European venture fund fully focused on Foodtech. He is passionate about product and technology innovation aimed at solving big challenges in the food industry: from alternative sources of proteins, to functional foods, from new models of food distribution to the reduction of food waste. At Five Seasons he invested in gene editing company Tropic Biosciences, pet nutrition company Butternut Box and three more companies yet to be announced.
His experience from previous venture funds in London, includes structuring venture investments, organisational and strategy development, setting up governance for growth and planning for successful exits. He was an early stage investor in Everbridge, Inc. (Nasdaq: EVBG), Tridion BV (acquired by SDL Plc), Gomez, Inc. (acquired by Compuware), Plazes AG (acquired by Nokia), among others. Christine Gould, Founder & CEO, Food For Thought
Christine has dedicated her career to making ag innovation more open and collaborative. She created Thought For Food to inspire young people to get involved in developing the solutions their future depends on. Christine holds an MPA in Science & Technology Policy from Columbia University. She sits on the Board of Young Professionals in Ag Development and is a Founding Member of the Ashoka Changemakers League of Intrapreneurs
The Covid-19 pandemic has changed consumer perception of the food industry and supply chains, with workers in the industry being recognised for their resilience and being key to our health and wellbeing. The crisis has caused some noticeable short-term changes in consumer purchasing behaviour but how will it affect long-term consumer trends? Will the focus on health and nutrition that has resulted from the coronavirus pandemic continue for the foreseeable future? What about attitudes to plant-based alternatives, healthy snacking, new tastes or experiences and sustainability? Will consumers continue to re-evaluate their food choices in order to reduce their impact on the environment?
On this episode of the Table Talk Podcast, this time in partnership with Givaudan the global leader in the creation of flavours and fragrances, we find out the answers from the experts. Joining host Stefan Gates our panel from Givaudan includes Danielle Van Hees, Category Manager Snacks EAME, Mieke Acda, Product Manager, Naturals & Nutrition EAME, Sophie Davodeau, Innovation Director Sweet Goods & Dairy EAME, Lucas Huber, Category Manager for Protein EAME, and Anne Passemard, Innovation Director Functional and Nutritional Ingredients EAME. Listen in for a fascinating look at how consumer trends and purchasing behaviour will look in a post-Covid-19 world.
**About our panel
Danielle van Hees, Category Manager Snack EAME**
Danielle joined Givaudan in 2006 and has held various marketing roles within the different business units. Danielle is part of the Regional Innovation Team for Snacks. Prior to joining Givaudan, Danielle worked in a number of IT companies before joining the FMCG market. Danielle studied Commercial Economics at the University of Utrecht. When not at work she likes spending time with her family playing LEGO with her kids, she also enjoys running, cycling holidays and reading. She is based in Naarden in the Netherlands.
Mieke Acda, Product manager natural and nutrition EAME
Mieke Acda has more than a decade of experience in technical and marketing roles in the food and nutrition industry. Mieke joined Givaudan in 2018 and is managing the Innovation Platform Naturals and Nutrition for Sweet Goods, Dairy and the Beverages segments EAME. This platform is responsible for innovation in natural flavours and developing solutions for the nutrition industry. Mieke has a background as nutritionist and a degree in marketing. She is based in the Givaudan Zürich Innovation Center in Switzerland.
Sophie Davodeau, Innovation Director Sweet Goods & Dairy EAME
Sophie joined Givaudan in 2007 as the Head of Global Sensory; in 2015 she became the Director of Consumer Sensory Insights. In these roles she led teams driving commercialisation of sensory performant and consumer relevant innovation. In November 2019 she was named the Innovation Director for Sweet Goods & Dairy EAME. Sophie has worked for Kraft Foods (UK), Bel Group (FR), and HJ Heinz (NL) in various roles in the domain of sensory science and consumer insights. Sophie graduated from the Institut National Supérieur de Formation Agro-alimentaire with a master’s degree in Food Science. She is based in Naarden in the Netherlands.
Lucas Huber, Category Manager Proteins EAME
Lucas joined Givaudan in 2019 as Category Manager for Protein EAME. He is responsible for the strategic development of the meat and plant-based protein category. Lucas has worked in various marketing roles for Pringles International, Kellogg Switzerland and Valoratrade accumulating a wealth of experience in the FMCG sector. He is based in the Givaudan Zürich Innovation Center in Switzerland. Outside of work he enjoys cooking at home or experiencing vegetarian cuisine across the world. He is also a passionate wakeboarder, squash player and never misses an opportunity to go for a run outdoors. Anne Passemard, Innovation Director Functional and Nutritional Ingredients at Naturex EAME Anne’s journey (and passion) in the food industry started more than 15 years ago as a food technologist, renovating and developing new products (soups/sauces, beverages and ice cream) for various consumer goods companies. After 10 years developing the applications activities to support the growth of Naturex across the globe and help customers from the food industry to switch from artificial to natural and plant-based ingredients and additives, Anne took on the role Innovation Director Functional and Nutritional Ingredients at Naturex in 2020. Anne graduated from AgroParisTech with a master’s degree in Food Science. She is based in Avignon in France.
In the past few weeks, the resilience and agility of the food and drink industry has touched people everywhere. Those working across the industry around the globe are rightly recognised as the ‘hidden heroes’ in the battle against COVID-19. At the same time, the connections between health, nutrition and diet are rarely out of the media spotlight currently with public health voices joining industry providing advice on nutrition, key vitamins and the role of supplements in maintaining general health and immunity during these unprecedented times.
The food and nutrition sectors are key to a sustainable future but they are also facing a significant skills shortage with an estimated 140,000 new recruits needed in food manufacturing alone by 2024 according to the UK Food and Drink Federation. What can be done to help fill this skills gap, and how can academia and the industry work together to help make a difference? About our panel Moira Stalker, Skills Manager, Food and Drink Federation Scotland
Moira manages FDF Scotland’s skills initiative – A Future in Food – which is funded by Scottish Government through Scotland Food & Drink. A Future in Food helps educators, students, careers influencers and parents better understand the wide variety of careers food and drink has to offer and the skills required by employers. To achieve this Moira work with schools, colleges, universities, industry and a very wide range of other stakeholder organisations to develop and deliver innovative activities. These help participants understand where their food comes from and how it gets to their plate.
Moira is passionate about raising the profile the food and drink industry and making it a career destination of choice for a new generation of recruits. Prior to joining FDF Scotland, Moira worked with Scottish Enterprise’s food and drink team. She also spent a number of years working as an Industrial Engineer. Emma Weston, Associate Professor in Food Sciences, Faculty of Science, University of Nottingham
Emma studied Animal Physiology and Nutrition at Leeds University followed by a Masters Degree in Food Science. After working in Clinical Biochemistry research at the University of Oxford, Emma then moved into the food industry working initially as a Process Technologist, then in different Technical Management roles for over 14 years. She has experience in flour milling, bakery/snacks and a variety of chilled convenience food production operations.
Emma joined the University in May 2009 and gained her PGCHE within the University of Nottingham in December 2012 to support her predominately teaching role and has completed doctorate study part time. She is a Senior Fellow of the Higher Education Academy and a Member of the Institute of Food Science and Technology.
Emma specialises in translating Food Science principles into realistic modern manufacturing and retail applications for students. She is also responsible for the problem based learning teaching aspects within other Biosciences course structures. Rosina Borrelli (Workplace Engagement Lead), IFSTAL
Rosina Borrelli has a background in change management consultancy and food education with a first degree in European Business with Technology and a mid-career Master’s in food. She has worked in a variety of areas of the food system including hospitality, manufacturing, retail and FMCG. Her most recent experience is with the Children’s Food Trust, the National Childbirth Trust and Slow Food where she specialised in early years food education. She has tri-sector experience and therefore brings a wide range of workplace skills and understanding to the programme.
Rosina is passionate about effecting change through your work-based learning experiences and your eventual options and choices after graduating. She connects the food sector with the programme and raises awareness of the value and uniqueness of IFSTAL participants while looking for possible and exclusive opportunities.
IFSTAL is a pioneering learning community and resource to enable a step change in food systems thinking. We have already built a large and diverse community of over 1500 food systems thinkers, including students from a wide range of backgrounds, alumni and workplace practitioners. IFSTAL is available to all postgraduate students enrolled at the participating institutions. The programme equips participants with the skills to apply critical interdisciplinary systems thinking to issues of long-term food security through fostering intra- and inter-institution activities, and the means for taking new learning to the work-place.
The growth in demand for plant-based products continues. New tech developments are providing more opportunities to not only bring plant-based diets into the mainstream, but make our plants work even harder to provide more protein.
In a fascinating and lively discussion we join three experts in the sector from The Meatless Farm Company, Natural, and Tasting the Future. Find out how the plant-based world is changing, what blockers still stand in the way of increased consumer adoption of plant-based food and drink, and what exciting developments lie ahead in the near future.
About our panel
Morten Toft Bech, Founder, Meatless Company
Morten is an entrepreneur and investor and started The Meatless Farm Co in 2016 with the ambition to help reduce overall meat consumption. He also aims to improve people’s health by promoting better eating, whilst supporting the environment and animal welfare.
The Meatless Farm Co’s plant-based products use a range of natural ingredients to create an experience that delivers on taste and texture and makes it easy to substitute meat. Morten has a background from finance and is a serial entrepreneur in the Technology sector. Combined with a passion for plant-based eating, he brings a wealth of business acumen and experience to The Meatless Farm Co.
Henrik Lund, CEO, Naturli
Henrik Lund is a front runner in shifting eating habits towards meat- and dairy-free alternatives. He is vegan and wishes to counter climate changes by distributing plant-based food to a broader audience. Led Naturli´ Foods to record earnings in 2018 and plans to grow further by taking on the United States next. Naturli’ Foods is present inn 16 markets around the world, from Norway to Australia. Naturli’ challenges long-established food products through sustainable product innovation, with the clear goal to offer people 1:1 non compromising plantbased food – it should not be a sacrifice choosing a meat and dairy free day.
Henrik Lund is 47 years old and has been in the FMCG business for more than 20 years. Since 2016, he has been CEO at Naturli and he has been in Naturli since 2010.
Mark Driscoll, Director, Tasting the Future
Having graduated from Wye College (London University) with a degree in Agriculture and environmental science, Mark has worked in the fields of sustainable development and sustainable food for over 25 years, having worked with organisations such as WWF and the National Trust. Mark has been involved in a wide range of innovative external food initiatives, working with governments and the food industry, both within the UK and globally. He sits on a number of governmental and business advisory boards and works with a number of global food businesses supporting the development of their sustainability strategies. In his spare time, Mark manages a smallholding in Herefordshire focussed on growing traditional varieties of fruit and vegetables.
As part of our series focusing on packaging, we will be joined by the CEO of Nestlé UK & Ireland, Stefan Agostini, to talk about how Nestlé are leading the charge on plastic reduction and making a significant financial commitment to tackle the problem of plastic waste.
What are the overall ambitions for Nestlé and its packaging commitment and what are the biggest challenges, and opportunities, in meeting the targets it has set for the future?
About Stefano Agostini
Stefano Agostini joined Nestlé in Italy in 1989 as Regional Sales Manager, rising rapidly through a range of senior roles until becoming National Sales Director for Nestlé Waters Italy in 2001.
He transferred to the UK in 2004 as Country Business Manager for Nestlé Waters UK, and was a member of the leadership team for Nestlé in the UK and Ireland market.
In 2007 Stefano was appointed President and CEO of Sanpellegrino, Nestlé Waters Italy. Under his leadership the Sanpellegrino and Acqua Panna brands delivered significant growth, with increased market share and profitability. In his ten years as CEO, Sanpellegrino tripled its international business.
Stefano became CEO of Nestlé UK and Ireland on 1 July 2017. He is a member of the Food and Drink Federation Board and President’s Committee, and chairs its Packaging Taskforce.
The coronavirus COVID-19 has put a renewed focus on the immune system, and particularly how to improve individual immune response. What can consumers do to support their immune system through improved nutritional health? With mis-information spreading widely around immune health on social media can the food and nutrition industry help ensure that the focus remains on science-based facts?
In this podcast, in partnership with Yestimun® Beta Glucan from Leiber GmbH, we investigate the role diet and nutrition plays in supporting a healthy immune system, how gut health impacts health, and how the industry is responding to growing demand from consumers for immune health supporting products, ingredients, and nutraceuticals. Joining us for this fascinating look at immune health are Eike Hagemann, Business Unit Director Health, Leiber GmbH, Samanta Maci, Senior Commercial & Technical Manager, EMEA, Kemin Human Nutrition and Health and Philip C. Calder, Professor of Nutritional Immunology, University of Southampton.
To find out more about Yestimun® Beta Glucan please click here.
To find out more about BetaVIA™ Complete from Kemin please click here.
More and more consumers are looking to better their physical and mental wellbeing through exercise. The rise of this new type of active lifestyle consumer has created huge demand for sports nutrition products, and is pushing innovation and NPD in the sector.
In this Table Talk podcast we focus on this new consumer demand and what impact it is currently having, and will have, on future sports nutrition development. What challenges does the industry face as it develops credibility, and what will the future of sports nutrition look like? Will the move to plant-based proteins be reflected in the sports nutrition sector that has traditionally relied on whey? Join our expert panel including Luca Bucchini, Vice Chair, ESSNA (European Specialist Sports Nutrition Alliance), Ryan Page, NPD Manager, USN and James Markey, Managing Director, Nutrition X to find out.
Unpredictable variables throughout the manufacturing life cycle can cause a huge drain on productivity and waste. Understanding the impact of these changes helps food and drink manufacturers decide on the best intervention - before it’s too late. But with today’s technology, more connected supply chain and industry collaboration – there is light at the end of the tunnel. If every manufacturer were able to predict and control variability to intervene before it’s too late, the transformation could be huge.
In this episode, in partnership with Siemens, we look at the challenges facing the food and drink industry when trying to manage variability, what pinch points affect businesses and how these can be resolved through tech. Joining our panel for this fascinating debate are Siemens, Speedibake, Raynor Foods, Polestar Interactive and Digital Catapult.
To find out more about how Siemens is helping predict variability click here
Achieving Zero Hunger and eradicating malnutrition by 2030 is the United Nations World Food Programme’s raison d’être. The World Food Programme is the world's largest humanitarian agency fighting hunger worldwide. In emergencies, WFP gets food to where it is needed, saving the lives of victims of war, civil conflict and natural disasters. Hila Cohen, Head of Business Development at the United Nations World Food Programme Innovation Accelerator explains how they support entrepreneurs and startups working towards ending hunger. Find out how they apply a human-centred design and a lean startup approach to accelerate disruptive innovations as Hila joins us for a fascinating look into the UN WFP Innovation Accelerator.
About Hila Cohen, Head of Business Development and the United Nations World Food Programme Innovation Accelerator
The United Nations World Food Programme (WFP) Innovation Accelerator which was launched in August 2015 in Munich, Germany. The Innovation Accelerator’s aim is to accelerate disruptive innovations to reach a world without hunger. The accelerator supports entrepreneurs and startups working towards ending hunger applying a human-centred design and a lean startup approach.
Hila worked in WFP for more than three years before joining the Innovation Accelerator. Beforehand, she worked for 4 year as a hi-tech corporate lawyer in a leading firm in Tel Aviv. She holds an MBA from the SDA Bocconi School of Management (Italy) and a Bachelors in Law from the University of Haifa (Israel). She has an avid interest in the latest developments and trends in the technology realm.
Find out more about the UN WFP Innovation Accelerator here
Last week we joined Professor Glenn Gibson, Professor of Food Microbiology, Head of Food Microbial Sciences, Reading University and Laura Tilt, UK Registered Dietitian and health writer as took a fascinating look at our gut microbiome, and how it can be positively impacted by diet and fibre-consumption.
This week we join our panel again, brought to you by the Wellbeing Team at Kelloggs, to look even further into the potential of the gut, and how we can facilitate dietary change to benefit our gut, and benefit our physical and mental wellbeing.
Our gut microbiome has an important role to play in our health and wellbeing, with new research demonstrating the positive impact a healthy gut can have on our physical and mental health. What do we mean by a healthy gut, and what impact can changing our diet and fibre intake have on improving our gut health?
In part one of this two-part series, brought to you by the Wellbeing Team at Kellogg’s, we’re joined by two experts in the field of gut health, Professor Glenn Gibson, Professor of Food Microbiology, Head of Food Microbial Sciences, Reading University and Laura Tilt, UK Registered Dietitian and health writer as we explore the fascinating world of fibre and the gut microbiome.
Feeding more people sustainably is a challenge that affects the whole of the food and drink industry. With consumers focusing more and more on where their food comes from, and how it is produced, demonstrating that supply chains are sustainable will be key for many businesses that want to succeed. The Global Salmon Initiative (GSI) is a leadership initiative established by global farmed salmon producers focused on making significant progress on industry sustainability. In this episode we speak to GSI CEO Sophie Ryan to find out how they are tackling the challenges the industry faces, and how they are helping to advance sustainability goals.
About Sophie Ryan
Sophie is CEO of the Global Salmon Initiative (GSI) - a leadership group representing 50% of the global farmed salmon industry committed to continuous improvements in their sustainability performance. Her work focuses on motivating environmental improvements, developing effective communication strategies to improve industry transparency, and building multi-stakeholder relationships to help achieve the group’s sustainability goals. Having worked with the group since it’s conception in 2013, Sophie has supported the growth of the group to where it is today and helped construct and launch the first industry-wide Sustainability Report in the food sector. Sophie also consults to the Sustainable Shrimp Partnership (SSP).
Find out more about GSI here
Consumers are demanding more transparency from the brands they purchase. Today's shopper is focused on sustainability, and more than ever wants to know the story of the products they are buying.
In this podcast we talk to Danone, who are launching a new Track and Connect blockchain food traceability solution to its baby formula brands, to help consumers get a full picture of where the product has been from farm to fork. What challenges have they experienced, where do they see the technology going in the future, and why is it so important for them to provide this functionality for their customers?
To see an animated demonstration of the way this new functionality works, click here.
**About our guest
Sumathi Manjunath, Director of Sustainability and Digital Infrastructure, Danone Specialized Nutrition**Danone manufactures sells and distributes dairy products, waters and specialised nutritional products, which include baby formulas across the world. Sumathi's tenure in the company started in July 2011, initially working in Danone’s Middle East regional organisation as Supply chain Director, Quality lead & Country manager. After 2 years she was appointed plant manager for a Danone production facility in Ireland. She then moved on to the global team being responsible for defining SAP core model & implementation across all manufacturing sites within Danone’s Specialized Nutrition business. In 2017, she moved to Danone’s Specialized Nutrition Operations board as the Nature & Sustainability Director for the division moving quickly to also take Systems & Central Master data on board.
The ingredients sector is constantly under pressure to deliver new flavours, experiences, and sensations. It's also expected to lead the way on health and sustainability. Consumer demand, amplified by social media, has led to a surge in new food trends in the last few years, and ingredients companies have had to react swiftly to support these needs.
In the latest podcast we sat down with four experts from Brenntag, Kalsec, GNT and FMCG Gurus who will explain how ingredients companies manage to respond to these changing trends, and what they see as the trends that will drive the future of food and drink.
Joining our panel today are:
Tayab Haq, Business Development Manager, Brenntag
Tayab is a Food Technologist with 18 years manufacturing experience. He has worked in NPD roles across a diverse range of categories for major UK food manufacturers; sandwiches, desserts, ready meals, herbs & spices, sauces and soups. Tayab has managed teams in the UK and France and even spent 6 months living and studying in France during his degree. Inspired to go into the food industry after a family friend got him tickets for an open day at an ice cream factory, he now enjoys helping manufacturers with technical and formulation advice on ingredients in his current role with Brenntag Food & Nutrition.
Helen Vine, Business Development Manager, GNT
Helen Vine is Business Development Manager for GNT UK and has extensive experience supporting the industry to create colourful and appetising food and drink products using EXBERRY® Colouring Foods. Helen’s background is technical having studied Food Science and Nutrition at Nottingham University and started her career as a Nutritionist for a Food Supplement manufacturer before spending 5 year in alcoholic beverage development for a major International brewery prior to joining GNT in 2005. Helen is an ambassador for delivering colour in the most healthy and natural way and takes pride in supporting successful product development and marketing from concept to launch.
Mike Hughes, Head of Insight, FMCG Gurus
Mike Hughes has over 13 years’ experience analysing consumer trends, attitudes and behaviours and currently heads up the research and insight division at FMCG Gurus. Mike has a particular interest in highlighting how consumer attitudes and behaviours can often differ and what the true meaning of trends are for the industry.
Gareth Jones, Protein Sector Specialist, Kalsec
Gareth Jones is Protein Sector Specialist for Kalsec Europe, working with the company’s natural spice and herb extracts to add value to food manufactures in Europe. Holding a degree in microbiology, Gareth has previously worked within the dairy sector alongside QSRs and retailers, with functional starches and wheat proteins, and with both natural and high intensity sweeteners. Gareth has also worked with natural antimicrobial products, specifically in the meat and poultry sectors. His current role for Kalsec focuses on partnering with customers in traditional meat and poultry applications alongside the continuously evolving alternative protein market.
The category of CBD-infused food and drink is booming, with revenue in the UK expected to top £1bn by 2025. Dominated by startups, new products are flooding onto the market in Europe to meet a surging consumer demand.
In this podcast we explore the science behind CBD-infused food and drink, what benefits it offers, why is there such a growing interest from consumers, what new launches we can expect in the next year, and what regulation will mean for manufacturers and retailers. Joining our panel are MMR Research, Botanic-Lab and Harris Interactive to share their experience and insight into the fascinating world of CBD.
Joining us on our panel are:
Amirah Ashouri, Associate Director, MMR Research
Amirah joined MMR in 2016, with a focus on making brands, packs and products work harder by enhancing the sensory experience. Amirah designs bespoke research approaches covering qual and quant techniques, working with a wide range of global FMCG clients. With a background in nutrition and sensory, Amirah is particularly interested in helping clients develop products which deliver on functional benefits, whilst also meeting taste expectations.
To find out more about MMR Research please visit www.mmr-research.com
Magdalena Jablkowska-Citko, Research Director, Harris Interactive
Magda has over 15 years of well-rounded experience in market research with a strong blend of quantitative and qualitative expertise. She spent nearly 10 years with Nielsen being responsible for developing and growing several key regional and global client relationships. She currently holds Research Director position at Harris Interactive with a strategic role of supporting the growth of the FMCG & pharma business sectors. She is passionate about innovative digital solutions and developing consumer and shopper insights to effectively drive business decision making.
To find out more about Harris Interactive please visit https://harris-interactive.co.uk/industries/consumer-packaged-goods/
Rebekah Hall, CEO & Founder, Botanic-Lab
Since 2015, Rebekah’s strategic vision and business acumen have been the driving force behind Botanic Lab, rewriting the rulebook on stereotypical ‘health drinks’ and catapulting the business to success in a very competitive landscape. Botanic Lab has become synonymous with high quality functional drinks and in 2018 Botanic Lab became the first brand in Europe to launch a CBD beverage, the multi award winning Dutch Courage. Botanic Lab products are unique in formulation and design and are unapologetically taking over the shelves of key retail players such as Sainsbury’s, Co-Op, Holland & Barrett, Ocado and Eat.
To find out more about their Dutch Courage CBD drink please visit https://botanic-lab.co.uk/collections/social-lubricants/products/dutch-courage-30-day-cbd-supply. Use code FOODMATTERSLIVE£5 in order to get £5 off a 30 day CBD pack.
The impact of plastic on the environment has become a global concern in the past few years, and the food and drink industry is experiencing understandable pressure to ditch plastic and move to newer sustainable packaging. However, it's not an easy transition, with plastic acting as a great way to keep food fresher for longer.
In today's podcast we're joined by Sian Sutherland, Co-Founder, A Plastic Planet, to discuss the scale of the problem the industry faces, and find ways that companies small and large can make an impact as we look towards a plastic-free future.
Sian Sutherland, Co-Founder, A Plastic Planet
Sian Sutherland is Co-Founder of campaign group A Plastic Planet. The campaign has a single mission - a Plastic Free Aisle in supermarkets.
Sian is also a serial entrepreneur with a varied background in advertising, Michelin Star restaurants, film production and brand creation design agencies. In 2005 she created Mama Mio, with her 3 partners, the first premium pregnancy skincare range and in 2014 launched Mio, again creating a new niche in a saturated market – delivering skin fitness to active women. She is often asked to speak about female empowerment, entrepreneurship and how to build positive, passionate, responsible brands people really connect to.
Sian will be taking part in Smart Food Matters, the first high level, international gathering in London addressing the key challenges facing the industry, and how technology and innovation can solve them. Get your delegate pass for more than £200 off here
In this episode of the Table Talk Podcast host Stefan Gates is joined on location at the food Matters Summit by three of the most exciting disruptors in food tech, all with a shared common goal of increasing sustainability.
Join us and find out how Shiok Meats are growing seafood using stem cells, how Protifarm are helping us get our protein from insects, and how Too Good To Go is aiming to make sure that no meal goes to waste.
Our guests this week include:
Dr Sandhya Sriram, CEO & Co-Founder, Shiok Meats
Dr Sandhya Sriram is the CEO and co-founder of Shiok Meats Pte. Ltd., Singapore. Sandhya is a stem cell scientist with over 10 years of experience. After graduating with a PhD from Nanyang Technological University in Singapore, Sandhya pursued her postdoc at A*STAR in Singapore. Following 4 years of postdoctoral work, she took up business development at a research institute. Alongside, she co-founded 2 companies, Biotech In Asia and SciGlo. Sandhya has been featured on Forbes Women in Tech for her entrepreneurial ventures and is an author for Nature Biotechnology blog. Currently her company, Shiok Meats, is employing cellular agriculture by growing sustainable seafood and meat using stem cells instead of animals; their first product being Shiok Shrimp.
Tom Morhmann, CEO, Protifarm
Tom Mohrmann has been Chief Executive Officer at Protifarm since 2018. Protifarm is a Dutch agri-tech leader producing functional and sustainable ingredients for the food industry from food-grade farmed insects. One of his goals is the international deployment of the effective ingredient line, AdalbaPro – made of the Alphitobius diaperinus (also known as the Buffalo Beetle). Besides digestible proteins, AdalbaPro ingredients also contain essential nutrients like vitamins, minerals, fibres, and healthy fats. The high quality food ingredients can add value to applications in for example sports nutrition, meat (alternatives), bakery and many more.
Jamie Crummie, Co Founder, Too Good To Go
Jamie Crummie trained as a lawyer before pursuing his mission of fighting food waste. He is the co-founder of Too Good To Go: the world’s largest marketplace for surplus food. The free app connects cafes, restaurants and food retailers who have unsold food available with local consumers who purchase, collect and enjoy it. Too Good To Go operates in ten countries (and counting!) and has saved over 13m meals globally. In the UK, over 600,000 meals have been saved to date.
Want to discover how tech is responding to the biggest challenges facing the food and drink industry? Join the most disruptive startups, investors and corporates sharing their insight at Food Tech Matters 2020.
As a really successful Veganuary wraps up many consumers who took the plunge for January will continue to consume plant-based food and drink in larger quantities than before. With statistics showing more and more people looking to reduce meat and dairy what will be driving new product development in the future, and is the industry ready?
In this Table Talk Podcast we pose these questions to businesses at the pointy-end of the supply chain, with guests from Deliveroo, Premier Foods, and Happen explain what innovation is happening, and how plant-based food and drink will evolve in 2020.
Joining host Stefan Gates this week are:
Kate Yateman-Smith, Marketing Controller, Premier Foods
After seven years at Diageo, and a year at Lindt, Kate moved to Premier Foods to deliver a new-to-world Health Brand as part of a strategic ambition. It has been an interesting and challenging journey to navigate the world of health, and now plant-based, but this is trend she firmly believes is only just getting started.
Tom Peters, Global Director New Businesses, Deliveroo
Tom Peters is Director, New Businesses at Deliveroo, the leading global food delivery platform. He has responsibility for launching new consumer concepts to help drive Deliveroo's mission to become the definitive food company and feed people three times a day.
Suzanne Robinson, Managing Director, Happen UK
Suzanne is Managing Director of Happen UK. Part of Happen Group, this global innovation consultancy helps clients create commercially successful innovation in crowded consumer markets. Over the past 10 years Happen have incremented over $5Bn in revenue for their clients.
This episode focuses on packaging, and the challenges that packaging pioneers face as they work to reduce our carbon footprint and point us in the direction of a sustainable future.
Joining us to discuss how we can solve the important problems now are Gordon McSkimming, Sustainable Packaging Manager, Coca Cola European Partners, Suze and Jimmy Cregan, Co Founder's, Jimmy’s Iced Coffee
Robin Clark, Global Director of Restaurant Services and Sustainability, Just Eat. and Pierre-Yves Paslier, Co-Founder, Notpla.
Find out where we are, what developments are going to change the future, and practical ways small businesses can get involved in the sustainability movement.
In this episode we focus on the rise of low and no-alcohol drinks, and how a new, young, health-conscious consumer is causing a surge in demand for these products. Joining us in the studio are Kantar, Three Spirit, and Club Soda: The Mindful Drinking Movement to discuss how the landscape has changed, the new products and development that are invigorating the market, and whether retailers should see the low and no-alcohol sector as a threat, or as an opportunity.
About our panel
Andy Crossan, Consumer Insight Director,Kantar
Andy has been with Kantar for over 10 years. In that time he has worked internationally as well as domestically within their Worldpanel division which delves into the shopping habits, consumption and attitudes of adults in Great Britain. Specialising in Alcohol shopper and consumer behaviours for the past 6 years, Andy represents Kantar at conferences presenting on key topics such as the movement towards moderation and the low/no alcohol sector.’
Dash Lilley, Co Founder, Three Spirit
Three Spirit is a functional, alcohol free, adult drinks company based in London. Dash manages product and oversees everything to do with liquid development, ingredient sourcing and supplier / manufacturer relations. He also plays a key role in brand creation and development. Dash has worked extensively as a drinks consultant for multiple innovative start ups as well as some large corporate clients. This has enabled a wide understanding of the market as well as the various challenges that can face both large and small business’.
Laura Willoughby MBE, Co-Founder of Club Soda; The Mindful Drinking Movement
Laura Willoughby MBE is co-founder of Club Soda, the Mindful Drinking Movement. Their aim is to create a world where nobody feels out of place not drinking. Club Soda has individuals, drinks brands, and social spaces in its membership. Club Soda has over 50,000 individual members, have built a venue listing guide for mindful drinkers (clubsodaguide.com) and they run the UK’s only Mindful Drinking Festival which is now in it’s 7th edition. She is author of How to Be a Mindful Drinker, a new book for 2020 published by DK books. Laura is chair of Imbibe’s No & Low Taste Awards judging panel for 2020.
Club Soda's Mindful Drinking Festival, in association with Lindeman's, takes place at the Truman Brewery, Brick Lane, London on January 18th and 19th, it is free to attend.
2019 has been the year of the vegan. Whether it's pundits debating the Gregg's vegan sausage roll or the announcement of new alternative protein sources, scarcely a day passes without some new development that helps to feed the massive demand for plant-based food and drink.
Launched in 2014, Veganuary has been an effective advocate for plant-based eating, encouraging people to try abstaining from meat and dairy for a month. As a by-product it has created a huge opportunity for producers, who have a larger audience ready to consume their newest creations. In this episode we talk all things Veganuary, and are joined by Toni Vernelli, Head of Communications and Marketing International, Veganuary, Dr Carys Bennett, Senior Corporate Liaison, PETA and Nic Jones, Founding Partner, All Things Better – The Planets Agency, to gain their views on how plant-based eating will develop.
Find out more about Veganuary and sign up here
How can our global resources feed an increasing population, without further damaging our biodiversity? How can the food and drink industry play a crucial role in introducing and promoting change that will help?
Tony Hunter, Futurist for Food, is a global futurist and consultant specialising in helping food companies prepare for a changing marketplace. Following his session at Food Matters Summit he sat down with the Table Talk Podcast to discuss what a sustainable future looks like, and how the industry can help achieve it.
Inspired by the Fortune 500, Forward Fooding is proud to present The FoodTech 500, 2019’s definitive list of the most inspirational shortlisted businesses in the world of AgriFoodTech.
The FoodTech 500 shortlist showcases companies (early-stage startup to scaleup) that are building and scaling AgriFoodTech businesses, addressing the rapid need for change across the food ecosystem. Founder of Forward Fooding, Alessio D'Antino, explains how the FoodTech 500 concept started, what criteria was used to select the shortlisted companies, and what happens next in a special Table Talk Podcast direct from the Food Matters Summit.
Find out more about the Food Tech 500 here https://forwardfooding.com/foodtech500
What potential does technology, including AI, have to help revolutionise farming and agriculture systems? Is agritech the answer to a sustainable future?
Join a panel of experts in the fields of technology & sustainability, including Dr Katrina Hayter, Industrial Strategy Challenge Director, Innovate UK, Iggy Bassi, Founder & CEO, Cervest, Belinda Clarke, Director, Agri Tech East, & JP Dorgan, Global Head of Client Services, Map of Ag, who'll provide the answers to those questions.
About our panel
Dr Belinda Clarke, Director, Agri-Tech East
Agri-Tech East is a membership organisation that is bringing together entrepreneurial farmers, early-stage and established technology companies and researchers in leading academic centres to create a global innovation hub in agri-tech. Collaborations and innovations emerging from the cluster are accelerating progress towards sustainable and productive and profitable food systems. Our REAP conference on November 6th (www.reapconference.co.uk) is a chance to network with the wider ecosystem about the necessary steps to achieve this.
Dr Katrina Hayter, Industrial Strategy Challenge Director, Innovate UK
Katrina Hayter has worked on the commercialisation of technology innovation both from a public and government perspective throughout her career. She is the challenge director for UK Research and Innovation’s Transforming Food Production, a £90 million programme supporting technology and data-driven transformation in agriculture. She has worked for organisations across the agri-tech sector, including FERA Science, DuPont Pioneer and World Economic Forum.
Iggy Bassi, Founder & CEO, Cervest
Iggy works at the intersection of technology, sustainability, food security, global security, and the collaborative economy in both emerged and emerging markets.
A passionate advocate for innovative ventures and ideas that address global sustainability and natural resource concerns. He is Founder & CEO of Cervest – an AI platform for predicting short and long range crop yields and natural resources. The platform is used by large enterprises, growers and policy makers to make resource-smart decisions.
JP Dorgan, Global Head of Client Services, Map of Ag
Over the last 20 years JP has been fortunate enough to have experienced a lot of fun working in both agriculture & food. He's driven tractors, milked cows, worked in dairy nutrition, sourced organic produce, helped to develop beef producer clubs, plus an array of many other life skills! All of these adventures have assisted him in gaining an overview of the industry from all angles.
Since 2016 JP has been working as Global Head of Client Services for Map of Ag.
Map of Ag is a global pioneer in farm data and digital agri-technology. They specialise in farm connectivity, analytics and insight. Their aim is to connect, inform and transform agriculture.
Health claims are an important marketing tool for food businesses, if your product has a nutritional or health benefit, why not shout about it? However, many businesses, especially SME's, may not know the regulations they need to comply with when they make these claims.
Join Jessica Burt, Associate (Food Law), Mills & Reeve, & Liz Tucker, AfN Registered Nutritionist & Food & Drink Industry Advisor as they explore the challenges food businesses face in relation to health food claims, and what impact new legislation like Natasha's Law, has on the claims businesses can make.
The EAT Lancet Commission Report was published earlier this year to answer the key question ‘Can we feed a future population of 10 billion people a healthy diet within planetary boundaries?’ It brought together 37 world leading scientists from across the globe & looked at how diet & behaviour would need to change in order to do this.
In the latest Table Talk Podcast join EAT Science Director Fabrice DeClerck as he explains the scale of the problem we face, how a sustainable diet can be defined, & what we need to do to help facilitate a positive change.
Technology has changed the retail landscape. Shoppers have become more demanding and expect rich, accurate data on everything they purchase, from provenance to allergens, packaging composition to calorie counts, and everything in between.
In the latest Table Talk Podcast, in partnership with GS1 UK, we investigate what retailers, manufacturers and the industry as a whole are doing to tackle these challenges. Lending their valuable insight are Richard Sadler, customer director at Unilever, Dan Sands, head of brand engagement at GS1 UK, and Paul Sumner, programme manager at Tesco.
To find out more about productDNA please click here
The second in our Gut Health Series looks at the mystery and science of the gut:brain axis. In this episode, Dr. Megan Rossi (The Gut Health Doctor), a leading researcher in gastrointestinal health and author of Eat Yourself Healthy, joins us to talk about the intrinsic link between gut health and mental health.
About Dr Megan Rossi
Dr. Megan Rossi, The Gut Health Doctor, is considered one the most influential gut health specialists internationally. A practicing Dietitian and Nutritionist for the last decade and with an award-winning PhD in gut health, Dr Rossi is passionate about empowering others to take control of their health and happiness from the inside out. Dr. Rossi’s latest book Eat Yourself Healthy: An easy-to-digest guide to health and happiness from the inside out is released today.
A leading Research Fellow at King’s College London, Dr. Rossi is currently investigating nutrition-based therapies in gut health, including pre- and probiotics, dietary fibres, plant-based diversity, the low-FODMAP diet and food additives. She has also founded The Gut Health Clinic on Harley Street and works with food industry to bring products that are genuinely good for your gut to market. For more information about the work Dr. Rossi is involved in please visit www.theguthealthdoctor.com.
Laser weeding? Agricultural robots? Is the future of farming going to be a hybrid of human and technology? Yes, and in the latest Table Talk Podcast we explain how and why.
Joining us to provide his expert insight into AgTech is Professor Simon Blackmore, a key figure in the development of Precision Farming and agricultural robotics, who will discuss what is happening now and how the future of farming will be affected by technology.
What makes a diet sustainable? How can the food industry encourage diets that are sustainable? What scientific, economic and social factors have prevented these diets becoming mainstream already?
Professor Charles Godfray, Director, Oxford Martin School and Lead Researcher of the Oxford Martin Programme on the Future of Food answers these questions in the latest Table Talk Podcast. His expertise provides an insight into the changes that will be needed to make sustainability the norm.
Following last week's fascinating look at satiety, and the science behind foods that make you feel 'fuller for longer' we keep our eye focused on nutrition. This episode offers an exploration on how the time you eat can affect your nutrition, energy balance and health. What are studies on the field of chrono-nutrition concluding? How does the research linking our meal time, our circadian rhythm and metabolism impact our approach to weight management?
Joining host Stef Gates is Professor Alex Johnstone, Senior Research Fellow, The Rowett Institute, University of Aberdeen. Alex is a Senior Research Fellow and Registered UK Nutritionist based at the Rowett Institute, University of Aberdeen. She leads internationally competitive research in the area of human appetite control, with frequent interaction with local, national and international food sectors.
Satiety is key to weight management, but what is the science behind satiety-enhancing 'fuller for longer' foods?
An expert podcast panel including Professor Alex Johnstone, Senior Research Fellow, The Rowett Institute, University of Aberdeen, Dr Kavita Karnik, VP Global Nutrition and Open Innovation, Innovation & Commercial Development, Tate & Lyle Plc, and Dr Adrian Brown PhD RD NIHR Lecturer/Research Fellow in Nutrition & Dietetics Honorary Specialist Dietitian, Centre for Obesity Research University College London investigate the science behind satiety and how producers can use it to create products perfect for the health-conscious consumer.
Your packaging is the first thing a consumer sees when shopping for their food, it conveys information about taste, experience, and your brand. The latest Table Talk Podcast looks at packaging design, and how food and drink brands can use it to help promote their products, and most importantly, become more sustainable.
Join our panel including the Deborah Dawton, Chief Executive, Design Business Association, Chris Aukett, Director, The Big Picture, and Chris Griffin, Chief Executive, Museum of Brands, Packaging and Advertising explain how brands can make a connection with consumers through creative pack design.
In this week's Table Talk Podcast we take a look at one of the foremost issues affecting our planet, the need to be more sustainable. How can the food industry help promote sustainability, and make money at the same time?
An expert panel including Dawn Carr, Director of Vegan Corporate Projects, People for the Ethical Treatment of Animals (PETA), Ursula Arens, Working Group Member, the British Dietetic Association's One Blue Dot programme, and Matt Loose, Senior Director, SustainAbility join the debate to identify how the industry and consumers can move towards a sustainable future together.
What next for nutraceuticals? With the nutraceutical world growing host Stefan Gates is joined by an expert panel including Nick Bennett, Head of Nutrition, Brunel Healthcare & Chair of the Council for Responsible Nutrition UK, Miriam Ferrer, PhD, Head of New Product Development, Cambridge Nutraceuticals and David Crooks, Nutrition, Science & Communications Manager, The Nature's Bounty Company to discuss the challenges the sector faces, and what are the opportunities for the future.
Are they better suited to being supporting actors – supplementary to diets and fulfilling a quasi-healthcare function? Or can they play a leading role, and become part of mainstream food and drink formulation and manufacture?
There has been huge disruption within the food and drink industry, as we have heard through our earlier episodes of Table Talk. Consumer demand for more sustainable and healthier products is on the rise as consumers look to shift their dietary habits to more plant based and meat free alternatives.
Industry are meeting demand with an abundance of new product development and innovation in plant based, alternative proteins/ meats and healthier options. What role can sensory science play in development of these new food solutions? Disruptive food design and technologies are all well and good, but success inevitably comes down to the question of taste. In today’s podcast we’ll explore what role sensory science plays in product development and the experience of consuming food that these technologies play into.
Joining host Stefan Gates are Barry Smith, Professor, Institute of Advanced Studies, University of London, Charlotte Catignani, Research and Development Manager, Treatt, Jozef Youssef, Founder, Kitchen Theory, Andy Wardlaw, Marketing & Insights Director, MMR-Research.
Recent high profile mistakes in food labelling have brought into sharp focus exactly how dangerous it can be to be complacent about allergies, allergens and your legal duty to provide customers with information. Compliance isn’t just about ticking the box marked ’14 allergens’. It requires a comprehensive strategy and commitment throughout your supply chain, from raw ingredients suppliers to the consumer. This week’s podcast will explore the changes in food information regulation and the practicalities of compliance.
Joining host Stefan Gates by phone are Liz Tucker, AfN Registered Nutritionist & Food & Drink Industry Advisor, and Nicola Smith, Director, Squire Patton Boggs (UK) LLP, who will discuss what regulations are changing, what steps retailers have taken to increase the prominence of allergen information, and what companies need to consider in light of proposed regulatory changes.
The third in a series of podcasts focused on food tech, this episode meets four disruptive start-ups transforming the food and drink industry. Joining host Stefan Gates are Bernie Williams, CEO of myDNAhealth, Domini Hogg, Founder, Tried and Supplied, Ben Scott-Robinson, Co-Founder, Small Robot Company, and Barney Wragg, CEO, Karakuri. First up Dominic Oughton, Industrial Associate & Open Innovation Forum Lead, Institute for Manufacturing, University of Cambridge speaks about what he is looking for from start-ups taking part in their Food Tech Matters pitch session.
The first in a series on gut health, hear from one of the most exciting people working in this field, Tim Spector. A renowned Professor of Genetic Epidemiology and author of The Diet Myth, join Tim from Kings College, London as he explores the relationship between the microbiome, health and wellbeing and what this means for the food and drink industry and consumers.
Tim discusses what the microbiome is, what we can do to improve our gut health, what potential benefits we could see from improving our gut health, and what exciting research is taking place that suggests good gut health is a way to prevent disease.
Find out more about Tim Spector here
The first in a series of sports nutrition podcasts, with this epdisode in partnership with Volactive, a panel discuss the growing world of sports nutrition, and how a new group of older consumers are driving that growth.
Lending their considerable insight to the panel are Mel Billows, Head of Marketing and Consumer Insights, Volac, Mike Hughes, Head of Research and Insight, FMCG Gurus, Jo Dell, Category Development Controller, Sci-Mx, and Kate Percy, Founder, Go Faster Food.
For more information about Volactive please click here
The second episode in a series of podcasts on food tech focuses on investment and the recipe start-ups need to succeed. Tomer Strikovsky, Investor, ETF Partners, Milena Lazarevska, Head of Future Brands, Sainsbury's, and Phil Verey, Director, Winnow Solutions provide insight from their valuable experience.
Join them as they reveal why food tech is so attractive for investment, how start-ups can find the investment they need, and what steps can help them succeed.
Shoppers are more conscious of the impact food and drink packaging has on the environment and want to make sustainable choices for a better tomorrow. Our panel look at what the food and drink industry is doing to help, and what more needs to be done to ensure a better future. Take an in-depth look at how brands and retailers are reducing their plastic waste, what is the next generation of packaging, and how changing consumer attitudes will shape the packaging of the future. Joining host Jo Kirkland are Caroline Ottoy, Food Service Director at Planet Organic, Catherine Conway, Founder of Unpackaged, and Ian Bates, MD at Reel Brands, to discuss where we are today and where we will be in the future as we look to become more sustainable.
In this episode we dive into the food tech trends and global advances in food tech innovations. We’ll be hearing from industry experts at the forefront of meeting the demand for sustainable food ecosystems, the impact of food innovation on retailers and sharing valuable advice for start-up business’ looking to scale up in the industry.
Joining Table Talk’s Jo to discuss this and so much more is Chris Fung who is the ex-CEO of Crussh Fit Food & Juice Bars and now a NED/Board Advisor/Investor in a number of disruptive high-growth potential Food and Food Tech businesses. As well as Alessio D’Antino CEO of Forward Fooding, the world’s first collaborative platform for the food and beverage industry, and finally Zina Mavroeidi, Managing Director of e-Fresh.gr, the largest and most comprehensive online supermarket in the region of Attica in Greece.
This episode focuses on the clean-label and plant-based food revolutions. We investigate what clean label means, how consumers want to see fewer and more recognisable ingredients on labels, and the rise of plant-based foods.
Joining Table Talk host Jo Kirkland are Carole Bingley, Technical Specialist at RSSL who help world-leading brands and SMEs develop new products, Jenifer Pardoe, founder and CEO of Plant-Based To Business who specialise in Plant-based product development and the founders of Plantifull, Adam and Becca Courtenay.
Food and nutrition continue to transform the world we live in, our behaviours and our health. However, many still struggle to make healthy living a permanent lifestyle change. We’ll be looking at much more than simply going on a diet to lose weight, but in fact why we find permanent behaviour change so challenging when we want to improve our health. We’ll be asking what’s the scale of the obesity problem? What external factors impact our behaviour? What ways are producers, retailers and nutritionists helping? Joining our host Jo Kirkland to answer all of this and more is Ed Gardiner, Behaviour Design Lead at Warwick Business School; Jenny Rosborough, a Registered Nutritionist; Michael Beber, Director at Health Action Campaign; Karis Betts, Health Information Manager, Cancer Research UK and Moira Howie, Nutrition & Health Manager at Waitrose and Partners. For all the latest food industry news, views and insight visit foodmatterslive.com