Food Matters Live Podcast

Mushrooms have been eaten since the earliest history; a constant, in cuisines and medicine. So, harnessing their functional properties is nothing new but the mushroom is turning out to be the perfect modern food. Low in calories and carbohydrates, fat, and sodium, cholesterol-free, chock full of vital nutrients and fibre, and, importantly, apparently loaded with nutraceutical properties. There is something of a boom in the mushroom world at the moment, in foraging, in sales of medicinal products, in grow-your-own mushroom kits. So how is the food and supplements industry taking advantage of this boom? And how might they be used in the functional foods of the future? There are 140,000 species of mushrooms, and still lots to learn about many of them. So, are we on the cusp of a mushroom renaissance? Guests: Andy Overall, Field Mycologist Simon Salter, Co-Founder, DIRTEA Zoey Henderson, Founder, Fungtn Grayson Hart, Founder, Puresport

For thousands of years, ginger has been an essential part of many cuisines. It would be hard to think of an ingredient which has quite as distinctive a combination of flavour, aroma and taste. Ginger is a versatile and widely used flavouring in the food and beverage industry, and is used in a range of products, from baked goods and confectionery to drinks, sauces and marinades. Its characteristics are valued by manufacturers of food and drink but increasingly, functional foods, and products in the wellness sector too. It has become a powerful ingredient in many products. So in this episode of the Food Matters Live podcast, made in partnership with Lionel Hitchen, we explore ginger’s potential as a flavour ingredient and look at its complexities, the differences in flavour profiles and the opportunities. We also look at the innovative ways ginger is being used in products to create distinctive tastes that appeal to consumers. Lionel Hitchen Lionel Hitchen is a UK family-owned company manufacturing and supplying natural flavours and flavour ingredients to the food and beverage industry in over 50 countries globally. Founded in 1965, it has over 58 years of expert knowledge in the creation and manufacture of flavours and speciality ingredients, using in-house manufactured raw materials to meet consumer demand for great-tasting natural products. Lionel Hitchen prides itself on its extensive range of flavour ingredients, following the highest quality practices at all stages of manufacturing, from raw material sourcing, processing and production consistency, through to delivery to customer. Guests: Geraldine Coombes, Technical Sales Manager, Lionel Hitchen Fran Padgham, Marketing Manager, Lionel Hitchen

When it comes to food research, there are few places playing a bigger role than Wageningen University and Research. It has been the beating heart of Dutch agricultural innovation for nearly 150 years, helping the country’s food industry become the envy of the world since opening as an agricultural college in 1876. Today, the university is still leading the way in a country with an incredibly entrepreneurial food sector. Whether it is alternative proteins, sustainability, or innovative production processes, the Dutch are forging ahead. In this episode of the Food Matters Live podcast, we try to understand what is behind Wageningen's success, and how it hopes to maintain its place at the forefront of food innovation. And we look in particular at its projects on the future of proteins, part of a drive to make the Netherlands more sustainable. Guest: Luisa Trindade, Professor of Bioresources Breeding and Genetics, Wageningen University and Research

Irritable Bowel Syndrome (IBS) affects more than one-in-twenty people worldwide.It occurs in populations all over the planet and it can be debilitating.But what role can food, diet, and nutrition play in managing IBS flare ups?The causes of IBS are not currently well understood, which makes managing it very difficult for sufferers.There is a lot of research underway into the role diet and nutrition can play in managing the condition though.So, in this episode of the Food Matters Live podcast, we look in detail at which foods might cause flare-ups, the foods you should eat and those you should avoid, and we look at nutrition and lifestyle strategies for dealing with IBS.Guest:Monika Bettney, Founder, MB Dietetics

Have you ever stopped to consider the huge role the potato plays in the global food industry? This humble root vegetable, native to the Americas, has become a staple around the world. It is at the centre of the food industry and at the heart of many of our diets.But what is really interesting, is that over time the potato has revealed even more of its secrets and is emerging as a perfect source of many ingredients. We are not just talking about starches, but protein and fibre too.In an age where the desire for plant-based products is rising, the potato is becoming ever more useful.In this episode of the Food Matters Live podcast, made in partnership with Royal Avebe, we explore the potato's centuries-long journey from exotic foodstuff, to being one of the world's largest food crops.And we ask two big questions: What can the potato offer in today’s cutting edge food industry? And what secrets are still inside the potato, waiting to be discovered?Royal AvebeRoyal Avebe is a market-oriented cooperative of starch potato growers. From plant-based burgers with the perfect texture and taste, to Asian noodles with the perfect bite, to plant-based desserts that requires no cow, they strive to eliminate allergies, e-numbers and unnatural additives.They take responsibility for the whole process, from crop to shop. They are on top of trends, and their international experts help food producers worldwide with the right application of their potato-based ingredients.Guests:Goos Wierbos, Business Leader, Food, Royal AvebeAnnelies Huisingh, Marketing Director, Royal Avebe

Does making greener food choices always come with a cost? More specifically, is the cost of living crisis forcing consumers to act less sustainably? There is tons of research out there on how cost effective going green can be, some people say it is cheaper, while others claim it is simply too expensive. And it can be hard to get to the facts, especially when products labelled as eco-friendly often seem to be at a premium. Join the conversation - take part in Sustainable Food Week The Independent newspaper even claims 6/10 shoppers say they have had to make less sustainable choices during the crisis due to costs. So what is the truth in all of this and how do we all, consumers and producers alike, arrive at a more sustainable future? Guests: Kate Mesher, Research Executive, Ipsos UK Jonathan Hall, Managing Partner, Kantar’s Sustainable Transformation Practice Aoife Allen, Director, Hubbub

Whey protein may conjure up images of gym-goers and competitive athletes, but there is growing evidence that it could benefit many more people.As we see aging populations around the world, attention is increasingly turning to our physical health in later life.As we get older, it becomes more challenging to maintain and build muscle mass, and the effects of that can be devastating.The main hazards are trips and falls, but muscle loss is also associated with comorbidity and mortality.In this episode of the Food Matters Live podcast, made in partnership with Volac, we dig deep into the science and ask: How much can we support the health of our muscles through the things we consume?Volac is currently working with Dr Leigh Breen from the University of Birmingham on a clinical study examining the link between dietary protein and muscle loss in older age.Listen to the full episode to find out more about the study, why some proteins are better able to help slow muscle loss, and what the future holds for whey protein in particular.VolacThanks to Volac’s 25 years of industry expertise and innovative, sustainable technology, the UK-produced Volactive® range supports health through nutrition by offering the finest whey protein isolates in the market. Meticulous research, in partnership with world-leading universities, ensures customers across the globe are provided with superior ingredients developed with proven nutritional efficacy at their core.As pioneers of the industry, Volac specialises as the only whey protein manufacturer dedicated to Sports and Active Nutrition. As a result, in addition to producing quality ingredients perfect for Ready-to-Mix shakes, the in-house R&D team delivers unrivalled support in developing many protein-snacking formats.Guests:​​Dr Elisa Glover, Nutrition Specialist, Volac InternationalDr Leigh Breen, Professor of Metabolic Physiology, University of Birmingham

Many aspects of our lives can potentially affect fertility, but there are few we can control.Our environment, stress and sleep are difficult to change, and our genetics are what they are.But diet is one of the factors we can, in theory at least, have some level of control over.So, how can adjustments to our diet help aid fertility?It is certainly a question the supplements industry has asked, the shelves of chemists sag under the weight of fertility supplements for men and women.And, of course, there is an awful lot of myth, hearsay and tradition about foods which it is claimed can help you get pregnant.But there is strong evidence too - and that is what we are interested in looking at. What does the evidence say about the link between what we eat and fertility for both men and women?Guests:Grace Dugdale, Reproductive Biologist, Nuffield Leeds Hospital

Social media is credited with many things and blamed for many more, but what role does it play in the food choices people make?Online, we are bombarded by images of all kinds and food has taken its place alongside everything else.And, of course, we are trapped in our own social media bubbles - drawn to things because our friends have liked them, or because our favourite influencers have been paid to endorse them, or because the algorithms have analysed our online shopping lists and other personal details, and have decided we should see pictures of steaming Sunday roasts, salads or pizzas.We are often warned about the dangers social media can pose to young people, but we are all susceptible to being influenced.So what does all of this add up to when it comes to our diet and nutrition?Has social media made us less healthy, more at risk of eating problems, or more aware of healthy choices? Guests:Suzanne Higgs, Professor in the Psychobiology of Appetite, University of BirminghamSuzanna Forwood, Associate Professor of Psychology & Sports Science, Anglia Ruskin University

Marketing is an integral part of the food industry, helping to set trends, change behaviour, and of course, sell products.It is a hugely interesting part of the food industry, both creative and analytical, and it has to be said, competitive.So, what skills are needed to succeed? What are the biggest challenges? And what will the role of a marketing professional look like 10 years from now?This episode of the Food Matters Live podcast was recorded in front of a live audience at the BFI in London as part of our Inspiring Careers in Food events.We were delighted to be joined by three wonderful guests to help answer some of those key questions.Guests:Vhari Russell, Founder, The Food Marketing ExpertsRomy Miller, Global Brand Director, KellyDeliRosie Long, Nutrition Marketing Lead, Nutrilicious and MyNutriWeb

The food industry spends an increasing amount of time, energy and money on sensory science. Millions are ploughed into carefully studying and manipulating the taste, smell and texture of food. And not just that, but the sounds that packaging makes, the colours of products and packaging; adjusting them for maximum sensory impact. All these work together to have a significant psychological and physical effect, changing our eating experience. But the work of food companies only goes so far. Once the food is on our table at home, what happens then? The plates we eat from, the cutlery we use, the lighting, they all have an effect. In this episode of the Food Matters Live podcast, we discuss the latest science, ask just how much impact receptacles have on what we taste, and we ask whether we can use these techniques to eat more healthily. Guests: Kezia Cruz, Food Scientist Dr G.B. (Garmt) Dijksterhuis, Senior scientist, Wageningen University and Research

Olivia Ferdi, Co-Founder of TRIP, a brand which produces drinks and oils using cannabidiol (CBD), is nothing if not inspiring.You have more than likely seen the brand advertised or on shop shelves in recent months, and it continues to grow.None of that is by accident, Olivia and her husband and Co-Founder, Daniel Khoury, have worked tirelessly to get the brand out there. She is a former lawyer, which may have come in useful in a sector which has been so controversial with legislators. Globally the CBD boom is continuing and Trip is achieving remarkable things here in the UK, getting listed in Sainsbury’s, Ocado, and Selfridges among others, and around the world.Trip recently announced a partnership with the international supermarket chain Carrefour.It has been an incredible journey so far and, perhaps, it is just the beginning.Olivia Ferdi, Co-Founder, TRIPOlivia is the co-founder of TRIP, the innovative CBD lifestyle brand on a mission to transform mental wellbeing. Creating calm in the everyday chaos, TRIP is a range of next-gen wellness products. After a career in law at Allen & Overy LLP and Farfetch, Olivia launched TRIP in 2019. Featured in Vogue, described as "Glossier for CBD" by Dazed magazine - TRIP's range of CBD infused drinks and wellbeing products are crafted to support daily stress and anxiety. Harnessing plant-power, TRIP is sold in the most prestigious bars and restaurants globally including Soho House and wellness destinations including Boots. TRIP is disrupting the alc-alt landscape catering to shifting consumption moments to support the nation's mental wellbeing.

The role of the nutritionist is constantly changing, but what might it look like in the future? Over the last few decades, there have been big advances in nutritional science, and technology is transforming the industry too. There is a whole plethora of apps offering personalised nutritional advice and, as consumers, we are probably more aware than ever of the nutritional value of the food we eat. It is an exciting time to be a nutritionist, but what will the job look like in 10, 20, or 30 years’ time? In this episode of the Food Matters Live podcast, we dive into the role of the nutritionist, explore the jobs they do today and what they might look like in the future. This episode was recorded in front of a live audience at the BFI in London as part of our Inspiring Careers in Food events. Guests: Rosie Martin, Registered Dietitian, Rosemary Nutrition Lizzie Hennig, Nutritionist, BaxterStorey Laura Street, Senior Nutritionist, Marks and Spencer

When the bread slicing machine was invented in the 1920s in the US it was initially met with some scepticism by consumers. But it is a huge success story – within five years of that first slicing machine being used in a Missouri bakery it is estimated that 80% of bread sold in the US was pre-sliced. It was so successful that it became the subject of a phrase. Who hasn't heard: 'This is the best thing since sliced bread'? So what does it take to invent such game-changing ideas and make them succeed? Is it genius, luck, or are they somehow just inevitable as society develops? There are so many remarkable food industry innovations to look back at. In this episode of the Food Matters Live podcast, we pick out the very best from the last 100 years or so. Guests: Neil Buttery, Evolutionary Biologist and Food Historian Dr Morgaine Gaye - Food Futurologist

In this episode of the Food Matters Live podcast, we are delving into the history of one of Britain’s favourite dishes.If you are already smelling salt, vinegar, and tartare sauce, you have guessed right… Fish and Chips is an absolute British classic and a colossal earner for the food industry.382 million portions are sold every year by fish and chip shops alone, and Britain has 8,600 of those. And whether you are at the local chippy, a pub, or a high-end restaurant, it is usually on the menu in some form, countless variations on a very simple theme.But why are fish and chips so popular? Why do Brits love them so much? And, shock horror, is it even a British dish at all?Professor Panikos Panayi, De Montford UniversityPanikos Panayi is Professor of European History at De Montfort University. He has worked there since 1990 and has held a personal Chair since 1999. He has published widely and his research fits into the following areas: the history of immigration and interethnic relations; the history of food; the First World War; German history; the history of London; and the history of the Cypriot people.His book "Fish and Chips: A Takeaway History" unwraps the origins, history and identity of Britain's most popular take-away.

In this episode of the Food Matters Live podcast, we are gazing into our crystal ball to look at what the future might hold for New Product Development.New Product Development, or NPD, is at the heart of what makes the food and drink industry an exciting place to be.As we shift to prioritising sustainable diets, it is crucial to adapting our food systems to make that a reality.So how do you get into an NPD role? How can New Product Developers make a difference? And what might the rewards look like personally, professionally, and environmentally?This episode was recorded in front of a live audience at the BFI in London as part of our Inspiring Careers in Food events.Guests:Manisha Kotecha, Product Developer, Waitrose and PartnersMarian Tandy, Culinary Chef, Bowman IngredientsBen Richardson-Hughes, Food Development Manager, Greene King

The dairy industry has been a staple of human society for centuries, but in recent years it has begun going through nothing short of a revolution.There have been huge innovations in the types of dairy products available on our shelves, and in the way dairy products are produced.But the story of dairy goes even further than that, and the really big changes have been seen in the emergence and growth of plant-based dairy products.Once the preserve of health food shops, dairy-free milk for example is now available in just about every supermarket and coffee shop.And plant-based has enjoyed such sharp growth that it can be difficult to get a handle on. The constant emergence of new dairy-alternative products can be bewildering, but energising.The question is, what do consumers want? What do chefs and food manufacturers want? And how can innovation be married with tradition to get the best results?In this episode of the Food Matters Live podcast, made in partnership with Corman, we look at some of those innovations and ask: What lies ahead for plant-based dairy and the traditional dairy sector? CormanSince 1935, Corman’s vocation has been to design, manufacture and market the best butters, creams and functional milk fats.The family company was created by Nicolas Corman and for nearly 100 years has been building its leadership on international acumen and the development of a unique butter know-how to write a history of innovation.Since 1990, Corman has been a subsidiary of Savencia Fromage & Dairy.Guests:Adrien La Neve, Ingredients Marketing Manager, CormanSylvain Midey, Sales Director, SB BIOTECHNOLOGIES

The evolutionary success of humankind has relied on a handful of fundamental but often unsung food and drink developments. Featuring on that shortlist are salt, the domestication of plant species, the flint, the invention of irrigation, the potato, fermentation, the domestication of animals, and Jethro Tull's seed drill. The list goes on, but they are some of the fundamentals. One development that is rarely discussed, which is strange because it is so important, is the domestication of ice. When you take a closer look at it, ice is fascinating and has been crucial to so much of our culinary history. So, sit back and chill out because in this episode of the Food Matters Live podcast, we take you through a short history of ice with the brilliant writer Fred Hogge. Fred's book "Of Ice and Men" is all about how we have used cold to transform humanity. Guest: Fred Hogge, Author

Food security and the sustainability of our food supply chains are major global issues.For anyone considering a green job in the food and drink sector, it is crucial to gain a better understanding of the sustainability challenges we face.It is also vital to explore what is being done to overcome those challenges, and the kind of work the next generation might be doing.This episode of the Food Matters Live podcast was recorded in front of a live audience at the BFI in London as part of our Inspiring Careers in Food events.Our host, Stefan Gates, was joined by experts from across the food and drink industry to investigate green jobs in a changing world.Guests:Kate Cawley, Founder, Future Food MovementAlastair Trickett, Founder, Grassroots FarmingHenry Hamilton Stibber, COO, GrowUp Farms

In this episode of the Food Matters Live podcast, we are turning down the lights, turning up the music, and getting out the finest cutlery as we talk about the food of love. And specifically, the idea of aphrodisiacs – those foods which, it is claimed, have a love-inducing power on us, which are stimulating, potent, and get the blood flowing. In modern times, oysters or chocolate are claimed to do the job. Further back, foie gras and caviar. Through history, stranger things still. The question is: Do food aphrodisiacs actually work? And if so, are they always sexy or is it about context? We are going to dig into the history to find out and on the way we will see how the food industry has tapped into these sensual foods and drinks. Guests: Martha Hopkins, Author Dr Ursula Janssen, Culinary Historian

The impact of Brexit has been huge for the food and drink industry in the UK, but it has also had a profound effect on its nearest neighbour, the Republic of Ireland.In recent decades, the European Union has been beneficial for Ireland. Not just because of frictionless, tariff-free trade, but in terms of economic development, cultural ties and politics too.And in the middle of all this; the delicate border between Northern Ireland and the Republic. A border which became ever more transparent after the Good Friday Agreement of 1998.In the aftermath of Brexit, and in order to protect the Good Friday Agreement, there were no new checks on goods passing between Northern Ireland and the Republic.Instead, the border was placed in the Irish Sea between Northern Ireland and the rest of the UK.This has had a ripple effect on politics, on trade, and on the food industries in Northern Ireland, the Republic of Ireland, and Great Britain.So in this episode of the Food Matters Live podcast, we are going to look at all of this from a food industry perspective.Guests:Paul Kelly, Head of Sectors and Director, Food Drink IrelandMichael Haverty, Partner, The Andersons Centre

Fragile bones mean we are more likely to get fractures, but what role can the foods we eat play in helping us to keep our bones strong and healthy?Osteoporotic or fragility fractures affect an awful lot of us, globally one-in-three women and one-in-five men who are older than 50. They can be very serious and severely impair quality of life.We know nutrition can play a vital role here. It has long been known that protein, calcium and vitamin D are important elements in bone health. So in this episode of the Food Matters Live podcast, we look at the latest science, and ask: How do we get the right amounts of those nutrients at various stages in our lives?We also investigate the role other factors can play, from magnesium to alcohol consumption and exercise.We also look at how the food industry might learn from this and ask how we could innovate or reformulate to help improve the population’s bone health.Guest:Professor Janet Cade, University of Leeds

It is clear our early years are crucial in shaping the rest of our lives, but when it comes to food, those years can be a roller coaster. The foods that comfort children, the foods they want, the foods they crave (and the foods they are sold), are not always the best things for them.As any parent knows, it can be a nightmare trying to get your children to eat a balanced diet. And, sorry folks, it does not get any easier with teenagers.So, how should we go about engaging kids in food?How do we help them appreciate tastes and flavours, and go beyond that, to appreciate concepts like healthy nutrition, or diet or sustainability? It is important, not just for their health, but for the health of the world they are growing up in.Guests:Dr Paul Myers, Managing Director, Farm UrbanHelenna Vaughan-Smith, Senior Product Manager, EnginuityTomo Delaney, Founding Partner, Noshi

Scotland has set itself an ambitious target, to reach net zero emissions of all greenhouse gas emissions by 2045.The Climate Change Act 2019 commits the country to the target, which is more difficult to achieve than a net-zero carbon target, which commits only to balancing carbon dioxide emissions.So how is Scotland doing in its drive to meet this target? And how will it affect the food and drink industry?Scotland was one of the very first countries to declare a climate emergency, and in the last 30 years it has halved its greenhouse gas emissions.Learn more about our Sustainable Food ForumThe targets make for wonderful headlines, but to make a real impact, it is all about the detail. And unless action is taken, net zero commitments are just hot air.So, how is the Scottish food industry adapting and to what extent are Scottish consumers switching to sustainable food choices?Guests:Pete Richie, Executive Director, Nourish ScotlandIain Clunie, Net Zero Director, FDF Scotland

We all want to make an impact with the work we do, there can be no doubt that Michelle Berriedale-Johnson has achieved just that. She is an expert on food allergies and intolerances, and it would be no underestimation to say she has been crucial in spreading that knowledge to healthcare professionals and the wider public. Over the past decade, we have all become much more aware of food allergies and intolerances. For those who have them, the experience of shopping, cooking and eating can be challenging. But things have improved. Laws have been introduced to improve labelling and the variety and quality of free-from food has vastly increased too. But when Michelle first took an interest in the subject, there was very little information out there at all. In this episode of the Food Matters Live podcast, which is part of our Big Interviews series, we ask: Where does the free-from sector go next? Guest: Michelle Berriedale-Johnson, Founder, Freefrom Awards

It is three years since the United Kingdom officially withdrew from the European Union.One year later, in January 2021, a new post-Brexit trade deal came into force between the UK and the EU. There is no doubt, it has been a bumpy ride for anybody importing or exporting. Gone are many of the old certainties. Instead, we have had what a recent study from the London School of Economics called a "major shock" to UK-EU trade, with uncertainty, insecurity and hold-ups.But, trade deals are being done around the world. Businesses are trading and those who understand any opportunities emerging, will be best placed to benefit.So in this episode of the Food Matters Live podcast, we are asking: What are the post-Brexit trading opportunities for food and drink companies?What are the best ways to expand into overseas markets? How might companies around the world take advantage of the new trading landscape? And how is the UK government supporting companies who want to trade?Guest:Rachel Gwyon, Department for International Trade, UK Government

In this episode of the Food Matters Live podcast we are following the money, looking ahead and asking where investors will be putting their cash in 2023. It is not necessarily a straightforward question, the world continues to be a complex place. We have had heatwaves and floods, inflation is causing economic turmoil all over the place, and the ongoing conflict in Ukraine is causing global turbulence as well as devastation for the people and the industry in that country. So what does this mean for investors? Is food and agri-tech still a good bet? If we had recorded this episode 12 months ago, alternative meat and ag-tech would be two of the big hits rising up the investment charts. But there are signs of a slow down in both these areas. So where are the sharp-eyed investors looking as 2023 approaches? And where is the smart money heading? Guests: Andrew Ive, Founder, Big Idea Ventures Ivan Farneti, Managing Partner, Five Seasons Ventures

Launching and establishing a successful coffee brand is no mean feat. There are plenty of well-established brands already in the market and finding space for a new one presents a whole host of challenges. Will Little, Managing Director of Little's Coffee, puts the success of his brand down to a quality product, honesty, and most importantly, passion. In this episodes of the Career Conversations podcast series, Will reveals all about his journey from being a graphic designer to where he is today. He speaks about how to get your product on supermarket shelves, the importance of strong branding, and his ambitions for the future. Sign up for the next Inspiring Careers in Food events in 2023 Will Little, Managing Director, Little's Coffee As managing Director of Little’s Coffee and co-founder of Roastworks Coffee Co., Will Little has clocked up an impressive 12 years of experience at the helm of some of the most innovative and quality-driven coffee companies in the UK. With a background in Graphic Design, Will’s main focus now is his family business; Little’s Coffee, which he runs with his wife Caroline. Together they’ve taken the business from humble beginnings and built arguably the most exciting challenger brand in the category that is challenging the status quo with their innovative flavoured coffees. Having gained listings in Sainsbury’s, Waitrose, and Tesco, Little’s Coffee is here to turn up the flavour, level up on quality and put our planet first. Will believes you should have coffee your way not the way, and that quality and convenience shouldn’t be mutually exclusive.

Anyone who has worked irregular hours knows that the world is built around daytime eating, not just in the home, but at shops, cafes, restaurants and canteens.But there are millions of us working rotating shifts, nightshifts and irregular hours.And when the shops are shut, and decent food is in short supply, we tend to reach all too often for those quick fixes – the crisps and the chocolate bars.Vending machines at dark, deserted bus stations can tide us over until the next meal. Shift work has long been associated with negative health outcomes, but does when we eat matter as much as what we eat?And considering all of that, is it really possible for most people to separate the two?What can shift workers do to make healthy lifestyle choices? And what solutions could the food industry offer?Guests:Professor Alexandra Johnstone, The Rowett Institute, University of AberdeenDr Sally Wilson, Principal Research Fellow, Institute for Employment Studies

Plant-based meat alternatives are supposed to be better for the planet and they are supposed to be good for you.But as they have grown in popularity, there are claims from some quarters that there is something of a halo effect at play, and that some of these health and environmental claims do not quite stack up.Evidence is offered which mentions the nutritional shortcomings of plant-based processed foods, as well as the carbon footprint being far higher than vegetables or legumes. In the midst of a climate crisis, where greenwashing is commonplace, this stuff really matters and it can be hard to cut through the noise to get to the facts.Which is where today's guest on the Food Matters Live podcast, Chris Bryant comes in, he has reviewed a host of previous studies to see where we are up to.Dr Chris Bryant, Research Associate, University of Bath - Director, Bryant ResearchChris Bryant PhD is a social scientist and an expert on alternative protein markets and marketing. He is a Research Associate at the University of Bath.He has published several papers on consumer acceptance of cultivated meat, plant-based meat, and fermentation-derived animal product alternatives. Through his company, Bryant Research Ltd, he works with alternative protein companies and non-profits, including Formo, Ivy Farm Technologies, Aleph Farms, Wild Type, and the Good Food Institute.

"We have a growing population, lots of changes in the climate, lots of greenhouse gas emissions which are jeopardising our food production, and we are at risk of not being able to feed the world."Natalia Falagán, Lecturer in Food Science and Technology, Cranfield University, succinctly sets out some of the major issues the world is facing, and why students are queuing up to enrol on her courses.Enthusiasm for the subject is key, she says, and students "will get that enthusiasm and passion back from the lecturers".In this episode of the Career Conversations podcast series, made in partnership with Cranfield University, we delve into the detail of what the courses cover and how they can set students on the path to a rewarding career.Cranfield's Masters in Future Food Sustainability is described as taking a whole system approach to solving some of the biggest challenges facing the global food system.Natalia says usually food people look at food, energy people look at energy, and water people look at water. "That's not going to take us anywhere," she says. "We need co-operation."That co-operative approach presents itself in a number of different ways. One of the key elements of the course is the opportunity to work alongside industry.Students work with Cranfield's industry partners to ensure they get real world experience and a real sense of what is actually happening on the ground.Another key element is the group project, where students work alongside others on different Masters courses at Cranfield to solve a problem posed by an industry partner or academic. Natalia says this helps students develop crucial soft skills, as well as broadening their knowledge base.Kate Jones studied on the course in 2021-22, leaving behind her job and salary.Despite the risk, she says she felt confident taking the leap "because I was following my passion. I knew there would be an answer at the end of it".Future Food Sustainability MSc at a glanceDuration: One year full-time, two or three years part-timeWho it's for: Graduates who are passionate about food production and the sustainability of our food system.Potential future roles: Technical managers, sustainability managers, technical development managers, product technologists, resilience officers, supply chain/logistics analysts, commodity analysts, regulatory affairs advisers, and policy officers.Find out more and applyCranfield also runs a Masters in Food Systems and Management, which is slightly more technical.Natalia says students often go on to work in quality and safety of food products, as well as certification.Food Systems and Management MSc at a glanceDuration: One year full-time, two or three years part-timeWho it's for: Science or technology graduates, or professionals already in the food industry looking to further their career. You will be passionate about improving major worldwide problems such as food security and food safety.Potential future roles: Management, food innovation, production, logistics, research or academia, retail sector, food storage.Find out more and applyListen to the full episode to find out more about the big challenges facing the global food system, what life is like on the Cranfield University campus, and how you might go about choosing which course is right for you.Natalia Falagán, Lecturer in Food Science and Technology, Cranfield UniversityDr Natalia Falagan is an agricultural engineer by training and is driven by the need to reduce food waste and improve food security; while maintaining the quality and safety of fresh produce across the supply chain. Her work focuses on optimising food systems from an integrated perspective, considering the impacts on the environment to develop mitigating actions for a more sustainable and resilient supply chain. In particular, she investigates the underlying ripening and senescence mechanisms of fruit and vegetables and develops innovative strategies for postharvest management, combining both biology and technology fields. Natalia is a Member of the Royal Society of Biology, Member of the Institute of Agricultural Engineers, Fellow of the Higher Education Academy, and Member of the Scientific Advisory Committees in the Food Standards Agency. In 2021, Natalia won the 'Top 50 Women in Engineering: Engineering Heroes' award and a medal awarded by the Royal Academy of Engineering (Spain) in 2022 for her work towards food loss and waste reduction.Kate Jones, PhD student, Cranfield UniversityKate studied for an MSc in Future Food Sustainability at Cranfield University in 2021-2. After starting out as a teacher, Kate gained an MSc in Development Studies, and went on to work in education for sustainability, including at the Fairtrade Foundation (2010-2017) and Marine Stewardship Council (since 2015). She has nearly 20 years’ experience managing major projects to create educational and awareness raising campaigns for adults and young people, including at Comic Relief (2005-2010), with Greenpeace (2008-10) and a

When it comes to fibre, the fact is we are not getting enough of it.Across most of the Western world, there is a lack of adequate fibre in our diets and that is contributing to health problems.In the UK, the Government says we are consuming an average of 20 grams per day, but we should be consuming 30 grams. And it is similar around the world.But why is fibre lacking in so many countries, across different cultures and diets? And why does it matter?In this episode of the Food Matters Live podcast, made in partnership with Puratos, we take a look at the innovations that are out there in the food industry, helping us to increase our fibre intake.There used to be a view that fibre did not really do much, that our bodies could not digest it and it just sailed through. Thankfully, because of a wealth of scientific research, that view has been comprehensively debunked and we are learning even more about its benefits.Fibre is crucial to maintaining our health, in particular a healthy digestive system.Adequate fibre intake is associated with good health, and a lack of fibre is a risk factor for a number of diseases, including heart disease, diabetes, and colon cancer.A global study in 2017 estimated that 100,000 deaths per year can be linked to poor fibre intake.All of which leads to the question: How can we get more fibre into our diets? PuratosPuratos’ journey started in Belgium in 1919, and has evolved from a father-and-son start-up to a successful international business. The company is now in 81 countries to date and has 93 innovation centres, offering a full range of cutting-edge services and the best quality ingredients to customers in bakery, patisserie and chocolate.Innovation and people have always been key motivators for Puratos, whether that is working with artisans, retailers or food-service enterprises of any size, its focus is on ‘Food Innovation for Good’. This is evident within the Happy Gut bakery products range, which includes specific types of fibres to support consumers’ gut health. Learn more about how Puratos supports customer success.Guests:James Slater, Director of Research and Development for Puratos UKDr Raluca Florea, Gut Health Lead, PuratosPhil Metcalfe, Managing Director Biopower Technologies Limited

Today we are looking at plastic bottle Deposit Return Schemes and, in particular, a scheme due to be introduced in the UK in the next couple of years.The idea is to reduce the millions of plastic bottles a day that go un-recycled, by getting consumers to pay a little extra for a drink.They can then claim that extra payment back if they return the bottle for recycling.Deposit return schemes are nothing new, they have been around in various forms for decades.So, you might ask why it is taking the UK so long to get this off the ground.But what does the drinks industry make of the scheme? And will this really persuade consumers to change their recycling habits?Guests: Gavin Partington, Director General, British Soft Drinks AssociationJulian Hunt, Vice President of Public Affairs, Communications & Sustainability for GB, and Northern Europe, Coca-Cola Europacific Partners.

Charles Michel is a man of many talents, not least, thinking deeply about cooking.You may recognise him from the Netflix show "The Final Table", where he was selected to take part in a global culinary competition.But Charles' career has taken him on all sorts of journeys, and his love of the art, science and philosophy of cooking is what motives him.In this episode of the Career Conversations podcast series, he reveals all about his career to date, and discusses some of the philosophical issues he feels are relevant to the food industry today.Sign up for the next Inspiring Careers in Food events in 2023Charles Michel, Educator and ActivistCharles Michel is a nomad philomath, working at the intersection of food education and food activism. He connects art, gastronomy, psychology, cross modalism, human-centred design, theory of change and ritual to catalyse communities and foster human development. He was recently selected as ‘one of the best chefs in the world’ to participate in Netflix’s Global Culinary Competition ‘The Final Table’.Originally trained at the Institut Paul Bocuse and in classical fine-dining kitchens in Europe, including two years at Dal Pescatore Santini, one of the best restaurants in the world. Between 2009 and 2012, he ran a multi-disciplinary community of artists creating immersive cultural events in abandoned urban spaces in Bogotá.Based at Oxford University between 2013 and 2015, he studied the convergence of art, science and multi-sensory food aesthetics at the department of experimental psychology-publishing over a dozen papers in scientific journals on modalsensory perception. Most recently, he was a co-editor of the Gastrophysics issue of the International Journal of Food Design. He has given over 50 talks on the future of food, including three TEDx talks, and presentations at the Royal Institution of Science in London, and the Royal Society.Today, he works as an experience designer in a variety of fields, as a Creator on Patreon, as a food educator, flavour expert, and as an artist using food and ritual as medium. He is co-founder of Michel/Fabian, a design studio looking at the future of cutlery, has worked with the World Food Programme in Colombia, and teaches culinary leadership, sensorial exploration and transformational hospitality at the Institut Paul Bocuse in Lyonand the Basque Culinary Center in San Sebastián.The World’s 50 Best Restaurants and Bars recently named him an Empowering Educator in the 50 Next Class of 2022, a list of global game changers shaping the future of gastronomy.At the intersection of science, food, community and entrepreneurship, Charles is currently writing his first book, aiming to inspire solutions for substantial challenges in the human/nature relationship.

As Veganuary 2023 gets into full swing, we are taking a look at the future of plant-based food.The plant-based sector is one of the most innovative in the food industry, with new ideas, new concepts, and new technologies emerging all the time.That makes it a fascinating area to be involved in, and a fascinating area to watch as it develops at seemingly lightning speed.In this episode of the Food Matters Live podcast, made in partnership with Givaudan, we look at some of the latest innovations taking the sector to the next level.For those in the industry, the incredible growth in plant-based alternatives is not new, but it continues to astonish.There is a huge range of innovative solutions, meeting challenges like taste, colour and texture, as well as supporting the health, environmental and ethical goals of consumers.One of the leaders in this field is Givaudan, which has solutions that address the challenges associated with creating delicious and nutritious plant-based food experiences. Listen to the full episode to learn about the company's new solution that imitates animal fat cells, why meat-free pork is gaining so much attention, and find out where alternative protein could be heading in the future.Dr Flavio Garofalo, Global Platform Director, Culinary & Plant Attitude, GivaudanDr Flavio Garofalo is a chemical engineer who joined Givaudan in 1990. For his first 20 years at the company he worked in technical areas, then in 2010 he transitioned to a commercial role; throughout this time he has worked in many different regions (and lived in seven countries) and is now settled in the Netherlands. Flavio is currently responsible for developing and executing the Global Savoury strategy which includes plant protein as a significant component. Currently a flexitarian, he is an aspiring vegetarian.Igor Parshin, Global Marketing Manager Plant Attitude, Givaudan Igor has more than 12 years of marketing experience across several industries and regions. Igor joined Givaudan in 2020 and has held several roles in marketing and Innovation. He is based in the Netherlands and took on his current role in 2022.Camila Carrascal, Marketing Manager for Plant Attitude in Europe, Givaudan Camile holds a Bachelor's in Business Administration from Esade Business School in Barcelona and a Master's in Marketing Management from the Rotterdam School of Management. Camila joined Givaudan in 2021 and since then has been involved in the development of European innovation initiatives, with a focus on plant-based alternatives. She is passionate about nature and food innovation.

It is probably fair to say the kidney is one of the more overlooked organs in the body.As with a lot of things, we do not tend to pay it much attention until it is not functioning properly.But kidney disease is more prevalent than you might think. 3.5 million people in the UK are living at risk of chronic kidney disease and it can affect anyone at any time.While kidney disease can be extremely serious, nutrition is vital in managing the condition effectively, and correct nutrition can also help prevent kidney damage in the first place. Eating with our kidneys in mind is a very good idea.In this episode of the Food Matter Live podcast, we look at some of the most common issues with kidney disease, how diet can be used to prevent and control it, and ask: what role can the food industry play in improving our kidney health?Dr Barbara Engel, Programme Director Dietetics, University of SurreyBarbara has been a dietitian for over 25 years and has covered most areas of dietetics but, in particular, she has worked in the fields of renal disease, gastroenterology, diabetes and intensive care. She has been the Programme Director for Dietetics for the last seven years. Her main remit as Programme Director is to ensure the Dietetic Programme meets the high standards expected by the British Dietetic Association and the Health and Care Professions Council. As the Team Lead for Dietetics, Barbara coordinates the activities of a small but vibrant team to ensure high standards of teaching and excellent placement opportunities for the students.Until March 2020, she worked one day a week at St George's hospital as a renal dietitian where she cared for people with renal disease on dialysis in particular looking after the young adults on dialysis. In the last 10 years, she has also worked for Central Surrey Health where she was the highly specialist Nutrition Support Dietitian and Team Leader for Acute Dietetic Services. She was awarded the Spirit Award for outstanding contribution to patient care (March 2011).Since March 2020, she has developed and led a Public Health Project called Be Your Best. Throughout lockdown Barbara's nutrition and dietetic students, aided by facilitators, have been running a five-week course for families on healthy eating, the importance of exercise and sleep, budgeting and meal planning.

Max Jamilly has a vision - a world where the industrial farming of animals is a thing of the past. With its impact on the environment, human health, and the health and wellbeing of animals, his vision is not unique. But where Max Jamilly differs from many others, is the work he is doing to make that vision become a reality. Max set up Hoxton Farms in 2020 alongside his childhood friend Ed Steele. The company is a cellular agriculture and biotech start-up that cultivates cell-grown fat which can be added to meat-alternative products. The idea is that you get all the desirable things about cooking animal fat, without harming any animals. In this episode of the Career Conversations podcast series, recorded in front of a live audience as part of our Inspiring Careers in Food event, Max reveals all about his career so far. Sign up for the next Inspiring Careers in Food events in 2023 Listen to the full episode to find out what drove Max and Ed to set up Hoxton Farms, their ambitions for the future, and how the company just secured a massive round of investment. Max Jamilly, Co-Founder, Hoxton Farms Max Jamilly is the co-founder of Hoxton Farms. Based in London, Hoxton Farms make real animal fat – without the animals. Max has a PhD in synthetic biology from Oxford and two degrees in biotech and business from Cambridge. He has spent the past decade in the UK and US using biotechnology to solve problems. He is obsessed with the future of food.

Everyone knows that we are not all the same, there is wonderful diversity in our bodies, our genetics, our lifestyles, and our preferences.And yet, when it comes to nutrition, the most successful public health messages are the broad guidelines, which suggests one size can fit all. Think five-a-day, taking Vitamin D through the autumn and winter, and so on.At the same time, the science behind nutrition, the understanding of our metabolism and of our gut microbiome, has been increasing at a fantastic rate.The question is: how do you bring these two worlds together? How do you bring the best of intricate nutritional science to a broader population?Could the answer lay in precision nutrition? It is an emerging and exciting field which helps tailor dietary recommendations and nutritional guidelines, and there is some evidence it can have remarkable health impacts.It is an area which seems to offer huge potential, but exactly how much is yet to be discovered.Karen Vousden, Principal Group Leader, Francis Crick InstituteKaren received her PhD from the University of London and following postdoctoral fellowships at the ICR and NCI, she returned to London to establish a research group at the Ludwig Institute. Returning to the US, she was Chief of the Regulation of Cell Growth Laboratory at the NCI before coming back to the UK to take on the role of Director of the CRUK Beatson Institute in Glasgow. In 2017, she moved her research group to the Francis Crick Institute in London and served as Chief Scientist for Cancer Research UK from 2016-2022.Karen’s research has made contributions to our understanding of how the tumour suppressor protein p53 is regulated and the functions of p53 that contribute to its ability to control cancer progression. During these studies, her group revealed an unexpected ability of p53 to help cells adapt and survive under transient periods of nutrient starvation. This work led to a more general investigation of cancer cell metabolism, focused on exploring the role of oxidative stress and serine metabolism in cancer development and metastatic progression.Greg Hannon, Director of Cancer Research UK Cambridge InstituteGreg Hannon FRS FMedSci is a professor of molecular cancer biology and director of the Cancer Research UK Cambridge Research Institute at the University of Cambridge. Professor Hannon is internationally recognised for his contributions to small RNA biology, cancer biology, and mammalian genomics. He has a long history in the discovery of cancer genes, beginning with work at CSHL that led to the identification of CDK inhibitors and their links to cancer. More recently, his work has focused on small RNA biology, which led to an understanding of the biochemical mechanisms and biological functions of RNAi. Building upon this foundation, he has developed widely-used tools and strategies for manipulation of gene expression in mammalian cells and animals and has generated genome-wide shRNA libraries that are available to the cancer community. He was among the first to uncover roles for microRNAs in cancer, including the discovery of the miR-17-92 cluster as an oncogene, the placement of miR-34 within the p53 pathways, and the understanding that let-7 and miR-93 are critical regulators of both normal stem cells and tumour initiating cells in several tissues. His laboratory also discovered the piRNA pathway and linked this to transposon repression and the protection of germ cell genomes.

Eating is a multi-sensory experience, all our sensory mechanisms working together to judge taste, flavour, texture, and assess the underlying nutrition.Humans have evolved to become incredibly good at this, which can be a problem for innovators, particularly for those in the plant-based sector.Because despite the huge amount of brainwork going into developing the taste and texture of plant-based meat alternatives, the bottom line is, we can often tell that it is a substitute. Our senses tell us that it is not the same.Now for some that is all part of the fun, having new taste experiences. But for many, the lure of animal protein is just too strong and they want an exact replica just without the animal.So could artificial intelligence be the answer? Could we use machine learning to match animal products to meat-free ingredients at the molecular level? To outsmart our senses and, possibly, save the environment at the same time.That is the question which the people at the food tech company NotCo have asked themselves and which we explore in this episode of the Food Matters Live podcast.Karim Pichara, Co-Founder, The Not CompanyThe Not Company is a global plant-based food tech unicorn founded in Chile, and the fastest growing food tech brand in Latin America. Karim Pichara is known as “the father of Giuseppe,” the brand’s patented artificial intelligence technology that is the key to cracking one of the most challenging aspects facing the food industry today, creating mind blowing, delicious food that is good for our bodies and the environment.Pichara leads a team of more than 50 people, including Machine Learning and Software engineers, food scientists and chefs in multiple countries working alongside Giuseppe to combine machine learning technology and breakthrough science to rapidly advance the development of the plant-based industry. He is tasked with the design of NotCo's AI approach and vision, and mapping Giuseppe’s collaboration with the human team.The first-of-its-kind technology is designed to constantly learn, matching products at the molecular level to deliver plant-based derived options that taste, cook, and function just like their animal-based counterparts, the key to consumer adoption.

Over the past few years there has been increasing public discussion of mental health. The food industry is a big part of this trend, with foods, supplements and nutraceuticals promising to boost energy, aid concentration, and banish lethargy.The relationship between nutrition and mood is complex. So increasing our understanding of this area seems really important, not just for consumers hoping to lift their mood or reduce anxiety, but for the food industry too.But this a world where on the one hand there is pseudo-science and creative marketing, and on the other very generalised government advice; think 5 a day and plenty of exercise.So how should consumers find their way to a diet which can really help mental wellbeing? And what lessons from science should the food industry be taking on board?Jackie Lynch, NutritionistAward-winning nutritionist and author, Jackie Lynch is the founder of the WellWellWell nutrition clinic, where she specialises in women’s health and the menopause. Keen to break the taboo about discussing the menopause, she launched the hugely popular diet & lifestyle podcast The Happy Menopause in 2019 and her latest book, The Happy Menopause: Smart Nutrition to Help You Flourish is out now. She is also the author of Va Va Voom; The 10-Day Energy Diet (Headline, 2017) and The Right Bite: Smart Food Choices for Eating on the Go (Nourish, 2016). Jackie’s advice features in a range of national media and she has appeared as a guest expert on radio and TV, including Channel 4’s Superfoods. Jackie’s nutrition clinic was recognised as Menopause Nutrition Clinic of the Year in the 2021 and 2022 London & South-East Prestige Awards. She is also a Guardian Masterclass tutor. Visit her website www.well-well-well.co.uk.

Whichever way you look at it, Freya Cox is a trailblazer. In 2021 she was the first vegan baker to appear on the popular TV cooking show The Great British Bake Off. She took part in the gruelling filming schedule whilst studying for a degree in psychology and since the show, she has built a huge online profile. Freya is no shrinking violet. A quick look at her Instagram account shows her penchant for colourful fashion, and that bold approach is reflected in her work. She has a new book out "Simple Vegan Baking" which is full of colour and, most importantly, a plethora of delicious vegan bakes. In this episode of the Career Conversations podcast series, recorded in front of a live audience as part of our Inspiring Careers in Food event, Freya reveals all about her career so far. Sign up for the next Inspiring Careers in Food events in 2023 She lifts the lid on life in the Great British Bake Off tent, opens up about life in the media spotlight, and tells us about her ambition to launch a career as a food writer. Freya Cox, Vegan Baker and Author Freya is a psychology student who has taken a year out to pursue baking. From Scarborough, she was a breath of fresh air on The Great British Bake Off in 2021 with her North Yorkshire accent and her status as the first vegan baker on the show. She is passionate about simple vegan baking and about showing everyone how effortless and delicious it is.

Ever since wine production began 8,000 years ago, people have suggested it can do remarkable things. Whether it increases courage, passion, happiness, is good for your heart, bad for your heart, good for your mental health, bad for your mental health, claims and counter claims are still made to this day. But in this episode of the Food Matters Live podcast, we are looking at the evidence, not the stories. Red wine is particularly intriguing for health researchers because there are so many claims about it reducing cholesterol, improving heart health, being beneficial for our bones, and so on. But, we know that drinking too much alcohol is bad for us. So, do the health claims stack up? Are some wines healthier than others? And how much is too much? Alex Glover, Senior Nutritionist, Holland & Barrett Alex is senior nutritionist within the global R&D team at Holland & Barrett and graduated with an MSc in Clinical Nutrition from the University of Aberdeen. He has published research in the field of public health nutrition specifically looking at the effects of plant-based alternative products and cardiovascular health. Alex is currently looking to publish further research in the field of Sarcopenia. Jo Travers, AKA The London Nutritionist, Registered Dietitian Jo Travers, The London Nutritionist and author of The Low-Fad Diet, is a state Registered Dietitian with a First Class BSc (Hons) in Human Nutrition & Dietetics. She has been in private practice for five years, and in her media role has consulted on and off-screen for the BBC; Channel 4; and comments regularly in print and on radio (more often than not as the voice of reason when the latest outlandish food story hits the news). She is also a spokesperson for the British Dietetic Association.

For many, 2022 has felt like a very long year. Even after the turmoil of 2020 and 2021, the last 12 months have been particularly difficult, and last Christmas seems like a very long time ago.On the positive side, there has been possibly more innovation, ideas and forward thinking in the food sector than ever before.Stacked up against that have been an incredible number of challenges.Drought, floods, political comings and goings, the continuation of and the fallout from the pandemic, rising energy prices, avian flu and, of course, the war in Ukraine.There has been a lot to take in.So to reflect on a turbulent 12 months, in this episode of the Food Matters Live podcast, we scrutinise our traditional Christmas dinner, and consider how the food and drink we are going to enjoy on December 25th has been affected by the events of 2022. We are joined by three fantastic guests, offering their insights on the year that was. Paul Kelly is Managing Director of KellyBronze Turkeys, Tom Bradshaw is Deputy President of the National Farmers Union, and Mardi Roberts is Director of Communications at Ridgeview Wine Estate.

Jamie Keeble is the man behind one of the most recognisable sausage brands in the UK.HECK products are seen on supermarket shelves up and down the country and, for Jamie, it is a lifelong passion.By his own admission, he struggled at school, and went to work in the family business making sausages.In this episode of the Career Conversations podcast series, recorded in front of a live audience as part of our Inspiring Careers in Food events, we hear all about Jamie's journey to launching HECK and beyond.Jamie started on the factory floor, sold sausages at markets, and worked long and hard hours.He eventually started out on his own, launching HECK, which makes a wide variety of meat and meat-free products.Listen to the full episode to find out how they managed to secure deals with major retailers, and why Jamie believes flexitarian diets are a key driver for the company's future growth.Sign up for the next Inspiring Careers in Food events in 2023

How well crops take up and use nutrients from the soil is of vital importance, in terms of crop yield, soil health, and the wider environment. In this episode of the Food Matters Live podcast, made in partnership with Anglo American, we investigate why nutrient use efficiency is taking on evermore importance in the world of farming. The increased global demand for food and the depletion of many natural resources, including our soils, has posed a big challenge for farmers. Namely, getting the right nutrients into crops to meet the ever-increasing demand in a way that is sustainabl, whilst also being gentle on the environment. Fertilisers play a critical role in making this possible by providing essential nutrients to the soil. Previous episodes featuring Anglo American Biodiversity in soil - why it matters to us all How do we stop the rapid erosion of essential soils? Can regenerative agriculture fix our food system? What can be done to ensure that agricultural practices are sustainable? As with anything, the incorrect use of fertilisers can also have negative effects on the soil and the wider environment too. So finding a more sustainable approach is vital. And there is a big discussion in the industry about nutrient use efficiency. Because increased nutrient efficiency could help improve crop yield and also move agriculture along the road towards net-zero. But what exactly is nutrient use efficiency and how do we improve it? POLY4 Fertilizer POLY4 is the trademark name for polyhalite products from Anglo American. It is a naturally-occurring, low-chloride, multi-nutrient fertilizer certified for organic use. It includes four of the six key macro nutrients that all plants need to grow: potassium, sulphur, magnesium and calcium, and a range of valuable micro nutrients. It allows farmers to maximise their crop yield, increase quality and improve soil structure with one simple product. Juergen Berwinkel, Commercial Agronomist, Anglo American Juergen has been a Commercial Agronomist at Anglo American working on the market introduction of POLY4 in Germany, Poland, Austria and Southeast Europe since 2022. He lives in North West Germany, running his own small farm with arable land and nature reserves (grassland for bird sanctuary). He studied agriculture at the University of Applied Sciences in Osnabrueck and has worked in various areas of fertilization since 1995 (fertilization with organic residue products such as compost, sewage sludge, food production waste [1995 – 2007]). He has worked in the fertiliser industry since 2007, and until 2021 was with EuroChem Agro in various research, consultancy and fertilizer sales positions in Central and Northern Europe.

In this episodes of the Food Matters Live podcast, Stefan meets Grace Dent.Grace is a restaurant critic, broadcaster, author and podcaster.She is well known to audiences in the UK in particular, having written for the Guardian and Evening Standard newspapers, making regular appearances on MasterChef, and presenting The Untold, a series on BBC Radio 4.She has also written a number of novels and her award-winning memoir “Hungry”, as well as hosting the hugely popular podcast “Comfort Eating with Grace Dent.”Listen to the full episode to find out about the one meal that has made Grace cry with joy, why she once dressed up as a Christmas pudding, and why she generally prefers a restaurant with one Michelin star over one that has three.Oh, and there is a quick-fire round which reveals some of her more controversial food opinions!Grace Dent, Restaurant Critic, Author, BroadcasterGrace Dent is an award-winning restaurant critic who regularly writes for The Guardian and is a frequent guest judge on the hit BBC show Masterchef.Grace also hosts a chart-topping podcast, Comfort Eating, for The Guardian and has written a best-selling memoir, Hungry.Grace has partnered with P&G Professional to reveal how hospitality businesses can impress even the toughest critics, highlighting the importance of superlative cleaning to help lift up businesses, so they can lift up their communities.

"You wouldn't have wanted to have been my friend when I was at school," says Club Soda Founder, Laura Willoughby. " I'd have had you doing all sorts of things."Laura describes herself as a doer: "When I see a problem, I want to fix it."That level of drive has seen her career move in a number of different directions, but always with politics and social change playing some role.In this episode of the Career Conversations series, recorded in front of a live audience at our Inspiring Careers in Food event, she reveals all about her journey.It started with student politics, progressed to a powerful role in local politics, and even saw her dabble in Westminster politics.Throughout all of that, alcohol was a feature. Laura says she never got to the stage where she needed help, but says she started to bore herself and found she was drinking without even thinking about it.After a period of turning up to pubs with teabags so she had something intersting to drink whilst still socialising, she decided to start Club Soda.It's all about promoting non-alcoholic options that are designed for adults and still serve as a treat ("cola poured from a hose is not a treat," she says).Club Soda has gone from success to success and that is largely down to Laura's committment, can-do attitude, and an unwavering desire for change.Listen to the full episode to find out about the latest exciting evolution in the Club Soda journey, why Laura did not particularly enjoy university, and her unlikely connection to the Premier League football club, Arsenal.Laura Willoughby MBE, Founder, Club SodaLaura Willoughby MBE is the founder of the world’s largest mindful drinking, Club Soda, and the UK’s foremost expert in low and no alcoholic drinks. Receiving an MBE for services to the community in 2004, Laura’s devotion to Club Soda means hundreds of thousands of people are supported in their journeys to live well by being more mindful about drinking alcohol. Laura is an IWSC judge, and was voted one of 2022’s 100 most influential women in hospitality by CODE, named as one of Drinks Retailing’s latest Top 100 Most Influential People in Drink and is a Trustee for The Drinks Trust.

In 2015 a book was published that, for millions, was their first introduction to the gut microbiome.“The Diet Myth: The Real Science Behind What We Eat” looks at the relationship between microbes, genetics, and diet.A few years later, along came “Spoon-Fed” – a book which claimed to expose the bad science behind many government diet recommendations.The author of both is, of course, Tim Spector, one of the most interesting, engaging, and knowledgeable speakers in the world of food.He is also one of the most qualified. He is Professor of Genetic Epidemiology at King’s College London, honorary consultant physician at Guy’s and St Thomas’ hospital, and he is one of the top 100 most-cited scientists in the world.He has been on the podcast before, and we were delighted to welcome him back to talk about his new book “Food For Life”.Tim Spector, Professor of EpidemiologyTim Spector is a medically qualified Professor of Epidemiology and Director of the TwinsUK registry at King’s College London. His current work focuses on the microbiome and nutrition, and he is co-founder of the data science company ZOE Ltd which has commercialised a home kit for personalised nutrition. He is also the lead researcher behind the world's biggest citizen science health project - the ZOE Covid study of over 4 million people, for which he was awarded an OBE. Having published more than 900 research articles, he is ranked in the top 100 of the world’s most-cited scientists by Google. He is the author of four popular science books, including "The Diet Myth”, “Spoon-Fed” and the most recent “Food for Life" which is a Sunday Times bestseller. He makes regular appearances on social and mainstream media

Eating food is one of the most multisensory, emotional experiences we can have. It is not something we are always that conscious of, but the smell of food cooking in the lead up to mealtime can take you back to your childhood, and the taste of a certain meal can transport you halfway around the world to a holiday that lives somewhere in the depths of your memory.Even on a day-to-day basis, tasting food is one of life’s pleasures. A bit of joy on an otherwise dull day, it can be the focus of your evening, even a comfort at times.So for people whose senses have been altered by illness, cooking and eating can become joyless, even isolating.It is something lots of people have experienced with Covid. But it can be true too for people suffering other illnesses or going through invasive treatments, and the effect can be profound for people’s wider health and wellbeing.So in this episode of the Food Matters Live podcast, we are exploring sensory cooking techniques which can help people to start enjoying their food again.Ryan Riley, Co-Founder, Life KitchenRyan Riley opened a cookery school for people with Cancer in 2019.Life Kitchen is a not-for-profit cookery school for people whose taste has been affected by cancer or cancer treatment. It also teaches anyone who is experiencing an altered sense of taste due to Covid. Life Kitchen’s focus is on taste and flavour and helping people enjoy food again.During cancer treatment and Covid, a lot of patients lose or experience changes to their sense of taste or smell. This is a really difficult side effect that can make mealtimes difficult and isolating. Life Kitchen is run by co-founders Ryan Riley, author, cook and food stylist, and Kimberley Duke, recipe developer, trained chef and food stylist.Both Ryan and Kim were inspired to launch Life Kitchen after losing parents to cancer. Throughout Ryan’s mum Krista’s two-year battle with cancer, Ryan saw how chemotherapy was affecting her ability to taste and experience food. After her death, he wanted to honour his mother’s memory and use his cooking skills to help cancer patients find flavour and pleasure in food again. And so, Life Kitchen was born.Life Kitchen is backed by science and they are advised by Professor Barry Smith, the founder of the Centre for Study of the Senses. Professor Smith guides the Life Kitchen team on recipes and ingredients so that people living with an altered sense of taste get enjoyment out of food.

2023 looks set to be another challenging year, and rising to those challenges is going to require innovation and new thinking about how the global food industry feeds a growing population.This episode Food Matters Live podcast is part of a short series shining a light on some of the start-ups who are shaping the future of the food industry.They are the big thinkers, with big ideas about how to solve some of the world's biggest problems.In this episode, we meet Jim Laird, CEO and co-founder of alternative protein company Enough.Enough grows ABUNDA mycoprotein, a fermented food ingredient which is rich in protein and fibre.ABUNDA is a highly versatile mycoprotein. It can be incorporated as a protein and fibre rich ingredient in established recipes or used to inspire new culinary creations.Listen to this short episode to find out more about the work Enough is doing, the company's ambitions for the future, and how investors and customers can get involved in their journey.EnoughAs a food-tech company whose purpose is “to make protein sustainable” ENOUGH passionately believes in the merits of fermentation as the most technologically and economically viable solution to sustainably feed a growing global population.As a team of 55 representing 17 nationalities, we want to do something that is “bigger than us” and are building what we hope will become the World’s largest protein facility, located in the Netherlands and from where we will start to supply in early 2023, initially producing the equivalent of five cows worth of protein every hour. ENOUGH’s product Abunda® mycoprotein is a solution to make great tasting food that both provides an alternative and removes the need for the unacceptable impacts of intensive animal farming. This addresses demand for non-animal protein that is forecast to grow by +15k tonnes every day for the next 5,000 days. ENOUGH’s current plans are not enough to meet a relevant share of this but with collaboration, we embrace the opportunity to go further and faster.Find out more by visiting the Enough website, emailing [email protected] or following Enough on LinkedInJim Laird, CEO and co-founder, EnoughAs CEO and co-founder of ENOUGH, Jim has worked in the food industry for 30 years. This included supply chain roles running frozen beef and chicken factories in the early 1990s and managing the Quorn brand internationally in the late noughties.Jim co-founded ENOUGH (formerly 3F BIO) in 2015 and feels massively privileged to work with a team who span three locations and 17 nationalities, and who are motivated by a collective purpose “to do something where the impact is bigger than us”. As a motivated reducetarian Jim continues to acknowledge the need for further improvements in the way that we grow and produce protein to make great tasting foods and celebrates collaboration as a means to achieve this goal.