Food Matters Live Podcast

“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.

For people around the world to be truly healthy, they need access to a balanced diet containing all of the essential primary, secondary and micro nutrients. Where does our food get its nutrients from? The soil. How can we build a sustainable future, feed a growing population, and protect our soil nutrients and arable land at the same time? The key is promoting farming practices that are profitable for farmers, environmentally sound, and good for communities, and the correct use of fertilisers has a key role to play. In this podcast, in partnership with Anglo American’s Crop Nutrients, we look at the challenges farmers face, and how balanced crop nutrition and sustainable crop production offers the perfect solution.About our panelRobert Meakin, Crop Science Director, Anglo American’s Crop Nutrients Robert Meakin manages the research and development, crop science function and the POLY4 global agronomy programme. POLY4 is the trademark name of Anglo American Crop Nutrients polyhalite product. Polyhalite is a naturally occurring, evaporite mineral that will be mined at the Woodsmith Mine in North Yorkshire, England. Sustainability and low environmental impact is a central theme which runs through the entire Woodsmith Project, one of the largest engineering projects in Europe. It has been specifically designed to blend into the landscape, with all key infrastructure hidden beneath the surface. As a whole company, Anglo American have targeted a 30% reduction in operational GHG emissions by 2030 and have a long-term plan to become carbon neutral across the operations by 2040. Multi-nutrient and low chloride POLY4 fertiliser contains four of the six essential macro nutrients – potassium, sulphur, magnesium and calcium – required for crop growth and a range of micro nutrients including iron, boron and zinc. Using this natural material means that it not only improves yield and quality of crops through provision of a balanced nutrition but, due to an environmentally considerate production process, POLY4 can also be used by farmers who choose to adopt organic farming practices.Santiago Bernal, Innovation Director, Cefetra Iberica Santiago is the innovation director at Cefetra – a Spanish farmer services company that is part of BayWa, the Bavarian farm services giant. With their platform Sembralia.com they serve farmers and ranchers across all Spanish geographies and crop types providing fertilising solutions and digital farming services, promoting the use of technology to optimise farmer income, reduce the environmental impact of agriculture and bridge the rural gap.Marshall Taylor, farmer, Volis Farm, Somerset Marshall, together with his eldest daughter Caroline, runs a dairy herd farm near Taunton in Somerset. They now run around 280 cross-bred milk cows to produce a profit from milk off grass that is then also used in the production of local cheeses. At Marshall’s Volis Farm, profit is optimised by focusing on soil health. A soil system in nutrient balance, which respects the environment, maintains ecosystems and returns carbon to the soil, is Marshall’s target for optimum performance.