Food Matters Live Podcast

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 guestsTorben Vilsgaard, Ice Cream Academy Manager, Tetra PakTorben 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, MintelRegina 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 guestAndré Sommer, Co-Founder and Co-CEO, Cara CareCara 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 guestsTim Lang, Professor of Food Policy at City University London’s Centre for Food PolicyTim 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 CareJo 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 AllianceChris 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 OxfordMike'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 panelMartin Hyde, Policy Leader, Comply DirectMartin 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 pursuethe 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 consultationresponses 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, CCEPJulian 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, EarthsightEarthsight 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 FoundationAlice 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 ConfederationRobert 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 guestKeiran Whitaker, Founder and Director, EntocycleKeiran 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 guestsJames Gardner, Allergy Nurse Consultant, Great North Children’s HospitalJames 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 CentreProf 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 NewsonDr. 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 panelTim Boote, Founder, Protein RebelTim 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, ŸnsectAntoine 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 guestsPhilip CalderPhilip 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 SmithBarry 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 RobinsonFormer 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/3hALdeKAbout our panelAndy Wardlaw, Chief Innovations Officer, MMR ResearchAndrew’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'sEmma 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 RobinsonFormer 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 JeffersMatt 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 guestsChris Venables, Head of Politics, Green AllianceChris 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 OxfordMike'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 panelAlanna Hare, Consultant in Sleep and Ventilation, Royal Brompton Hospitals TrustDr Alanna Hare is a consultant in sleep and ventilation at Royal Brompton Hospital with responsibility for specialist clinics in sleep disorders and domiciliary ventilationDr Neil Stanley, Director of Sleep Science at Sleepstation.org.ukDr 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 guestsJonathan Wolf, Co-Founder & CEO, ZOEJonathan 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 2Dr 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, ZOETim 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 CCWith 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 panelDavid Newman, Executive Director, BBIADavid 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 BioplasticsConstance 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 EnvironmentalAffairs 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, FareShareHelen 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, TescoClaire 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, TescoNicola (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 MandiMansukh 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 panelNard Clabbers, Chief Science Officer, HappAfter 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 LabsPhilipp 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 panelChristina 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 panelOliver Weingarten, Founder/CEO, LDN UTDOliver 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, GelitaFranziska 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-SynergyBefore 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 panelAmanda Scott, Director of Talent, Learning and D&I, Compass GroupAmanda 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 StudiesSally 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 WorkMaggi 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 panelProfessor Jacqueline Blissett, Chair in Childhood Eating Behaviour, Co-Director of Aston Institute of Health and Neurodevelopment, Aston University Early Career Researcher FacilitatorI 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 LondonPatrick 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 panelAnna Sands, Trade Policy Specialist, WWF UKAnna 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 PolicyDavid'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 FarmingSave 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 LtdAlongside 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 FarmsDidier 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 MeatPeter 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 panelMatthias 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 EuropeAfter 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 BerryDr 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 panelTom 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 panelAndy Wardlaw, Chief Innovations Officer, MMR ResearchAndrew’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 ForgePaul 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 MMRMMR 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 NierenbergDanielle 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 panelBasak 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.