Table Talk

It is probably a universal concern for parents: Is my child eating the right food to support their physical and mental development? But in between dealing with everyday life and cooking foods your child actually likes, meeting their nutritional needs can be a challenge. And other factors like the cost of living crisis only add to the stress. A recent study in the UK suggests a fifth of parents have struggled to provide food for their families, and around a quarter say their child’s mental health has declined as a result. So what impact can poor nutrition have on a child’s development? How do their nutritional needs change throughout childhood? And how can we encourage picky eaters to enjoy healthy foods? Guest: Hannah Love, Nutritionist and Paediatric Nurse

Vegetarianism, in Western cultures at least, is on the rise. More people are choosing not to eat meat, although globally it is a much more opaque picture. There is no doubt that in the West, adopting a vegetarian diet has been one of the top trends for the food industry to consider in recent years. But the history of vegetarianism is anything but recent. It goes all the way back to new ideas in ancient Greece, through persecution during the early Christian period, two world wars, right up to the present day. So buckle up for a story with more twists than a spiralised courgette as we delve into the history of vegetarianism. Guest: Richard McIlwain, Chief Executive, The Vegetarian Society of the UK

Paul Lindley OBE is a renowned entrepreneur, best-selling author, and philanthropist whose career has been one of innovation and social responsibility. In 2006, he founded the organic children’s food brand Ella's Kitchen which has seen phenomenal success. In the UK, it is the largest baby food business, amongst the 10 fastest growing private companies, and was one of the first certified B Corporations. Paul's work has been recognised globally, receiving numerous awards for his contributions to entrepreneurship and the food industry – including an OBE in 2019. As well as founding Ella’s Kitchen, his other work includes being Chair of the London Child Obesity Taskforce.

We could probably survive in a world without bees, but it would be a poorer one. It is nothing new to say that bees play a crucial role in supporting ecosystems. In a world without bees, not only would we have to get by without their delicious honey, many of the food stuffs we currently enjoy would likely disappear. Food insecurity would rise, and we would be financially worse off – bees contribute a significant chunk of money to the global food industry. We also know they are in danger. The International Union for Conservation of Nature says nearly 10% of wild bee species in Europe may be at risk of extinction. So, is sustainable beekeeping the answer? What does sustainability mean in this context? And is keeping bees, itself, inherently harmful? Listen to the end for our guests' favourite bee facts! Guests: Paul Horton, Director, Bee Farmers Association Nicola Bradbear, Director, Bees for Development Anne Rowberry, President, British Beekeepers Association

Knowing where food comes from may not seem essential to some.  Why know how to grow a courgette when you can simply buy one at the supermarket? But is that attitude sustainable in a world with rising costs, rising temperatures, and rising global insecurity? A recent study suggests our knowledge about food in the UK – how it is made and where it comes from – is limited. 25% of children surveyed said they thought strawberries grow underground. You may be tempted to blame the parents – 20% of them could not recognise a courgette. These figures are not designed to attack anyone, but they highlight the point, there is a knowledge gap. So, in this episode of the Food Matters Live podcast, made in partnership with the charity School Food Matters, we ask: How do we, as adults, help kids learn more about food?  Guests: Stephanie Slater, Founder & Chief Executive, School Food Matters Chantelle Nicholson, Chef & Owner of Apricity Restaurant Linde Stael, Sustainability and Foundation Manager, Belazu Found

Plant-based dairy is, perhaps, the longest-running success story of the plant-based movement. In parts of the world, people have been drinking milk alternatives for centuries, whilst margarine has widely been made without the use of animal products since the end of the Second World War. But there is no doubt that the dairy-free trend has really picked up in recent years. There is now a lot more choice when it comes to plant-based dairy, such as plant-based yoghurts, desserts, dips and spreads, creams, and plant-based cheeses like slices or shreds. And for producers, particularly in creating plant-based cheesewith the right taste and texture, the results can be disappointing. In short, it is a challenge to get right. So, in this episode of the Food Matters Live podcast, made in partnership with Royal Avebe, we are turning once again to potatoes to see how versatile versatile ingredients from this vegetable might be able to help. It is a source for starch and protein ingredients, as well as being a stapl

Across the world, hunger is a daily reality for far too many people. Around 2.4 billion people lack access to sufficient nutrition, which is almost a third of the global population. It is often passed through generations, making the vicious cycle of hunger hard to tackle. And factors like poverty, conflict and climate change only exacerbate the problem. Each year, World Hunger Day acts to call attention to these issues. Founded by The Hunger Project, the day not only highlights the realities of hunger but encourages us to participate in finding solutions. And it is in long-term, sustainable solutions that the organisation has its focus, favouring bottom-up strategies that work to help those most impacted. So, to mark world hunger day, we are eager to explore these strategies, look at the work being done and understand how a difference can be made. World Hunger Day 2023 - How you can get involved Sundays are for getting together with your family and friends. For sharing a meal together, and sharing st

Denmark is a key player in the global food system, from meat and dairy exports to beer production, the label “Made in Denmark” means a lot. And now, the country is turning much of its attention to plant-based in a major way.  Over the last couple of years, the Danish government has set aside well over £1bn to support the production of plant-based food and a ‘green transformation’ of the agriculture sector. With plans to halve the country’s greenhouse gas emissions from agriculture by 2030, the investment will provide support to businesses, new product development, education and research as they all make their moves towards plant-based. It is the largest ever investment in plant-based food throughout the European Union. So, politically, how have they got to this stage? What is the money likely to be spent on? And what is on the horizon for plant-based food in Denmark? Guest: Rune-Christoffer Dragsdahl, Secretary-General, the Vegetarian Society of Denmark 

In March this year, the UK Government passed a new law allowing gene-edited food to be developed commercially in England. It is a controversial subject and one which has its supporters and its detractors. Those in favour say it will improve food security, making it easier to develop hardier crops that will help us meet one of the challenges of climate change. Critics fear as-yet, unknown, unintended consequences for the food system and the environment. So, what does the new law actually allow for? What safeguards are in place? And what does all of this mean for the food industry? In this episode of the Food Matters Live podcast, Stefan Gates interviews a key figure in the introduction of the Precision Breeding Act. Guest: Professor Gideon Henderson, Chief Scientific Adviser, Defra

The coronation of King Charles the Third is upon us. But away from the street parties and the pomp at Westminster Abbey and Buckingham Palace, we are going to focus on the new King’s impact on agriculture. As Prince of Wales, Charles was a long-time advocate for sustainable agriculture – sometimes getting in trouble for expressing his views. Once described as a one-man NGO, he was arguably ahead of his time as a high-profile figure talking about things like climate change, pollution, and organic produce. But why was he so focused on the environment? Just how influential has he been? And how will things change now that he is king? Guests: Dr Tony Juniper CBE, Environmentalist Bob Ward, Grantham Research Institute on Climate Change and the Environment

In this episode of the Food Matters Live podcast, we investigate the potential link between mental health and ultra-processed foods. The term ‘processed food’ encompasses more than you might think. From grinding wheat to cooking an egg, processed just means altering a food in some way during preparation. Ultra-processed foods are a bit different, usually altered beyond recognition and with plenty of additives thrown into the mix – there is not a part of a chicken called a nugget, for example. Around the world, processed foods account for a large portion of what we eat. According to one study, they now make up for roughly 55% of total food intake in the UK. We have spoken on the podcast before about physical health and ultra-processed foods, but what about mental health? Is there a link? What does the science say? And if there is a problem, how do we go about fixing it? Guest: Kimberley Wilson, Chartered Psychologist and Author

African Swine Fever is an incurable disease that is currently spreading between pig populations in Africa, Asia and Europe. It affects domestic pigs and wild boar, and has a mortality rate between 95% and 100%. There is no risk to human health, but the World Organisation for Animal Health says the disease is the biggest threat to commercial pig production the industry has ever seen. In the UK, there have been no reported cases, and the Government says there is a medium risk of it arriving here. So how are pig farmers and the wider pork industry preparing?   What preventative measures can be taken?   And how well will those industries cope should the disease be detected in the UK? Guests: Stewart Houston CBE, Chair, Red Tractor Pigs Rebecca Veale, Chief Policy Adviser, the National Pig Association  Nick Allen, Chief Executive, the British Meat Processing Association 

There are probably few spices that have been written about as much as turmeric. It is a fantastic thing to behold, the colour alone, a rich yellow or deep orange, makes it stand out from the crowd. Half of the world's turmeric is consumed in India where it is often referred to as "the golden goddess". It has been used in cooking for centuries and, in the UK at least, has long been regarded as merely a versatile, fragrant and colourful spice for many dishes. More recently, claims have been made about its health benefits. Perhaps it is just the UK catching up with the rest of the world; medicinal claims around turmeric go back hundreds of years. But why has turmeric captivated us for so long? Is there any truth in the medicinal claims? And what is next for the famous yellowy-orange powder? Guests: Dr Vivien Rolfe, Head of Herbal Research, Pukka Herbs Dr Kristopher Paultre, University of Miami

With Allergen Awareness Week in full swing, the Food Matters Live podcast, in partnership with Dutch Spices, is focussing on allergen-free food. Food allergies and intolerances affect millions of people worldwide. In Europe alone, more than 17 million people suffer with them. They may find themselves avoiding eating out, missing meals with family and friends, and endlessly checking food labels. And when it comes to something as serious as food allergies, trust is a big issue. We have had high-profile cases in recent years which have shown the devastating effects of what can happen when things go wrong. With food allergies seemingly on the rise, the need for innovation is becoming ever more important. So, how is the food industry responding to these safety concerns? Guests: Piet Buis, Business Unit Manager Export, Dutch Spices  Peter Curry, Managing Director, Gastrome Professional Ingredients John Smith, General Manager, Finnegan’s Farm

There is a bewildering world beneath our feet that is both teeming with life and crucial to the global food system. It is a narrow, constantly moving, ever evolving, region within the soil known as the rhizosphere and it is vital to the health of crops and the land itself. A healthy rhizosphere is filled with a diverse range of microorganisms, which means taking care of it is anything but simple. In fact, there is lots we do not know about this complex region, or about the way those microorganisms interact with the soil and crops. In this episode of the Food Matters Live podcast, made in partnership with Anglo American, we delve into what we do know about the rhizosphere and gain an understanding of what else science is trying to learn about it. The prospect of acquiring new knowledge makes this a fascinating topic, and we know that gaining a greater understanding of the rhizosphere is crucial to the future of farming. There are few people in the world who know more about this topic than our guest. Gue

Microplastics; tiny pieces of plastic usually less than 5mm in length, are a growing concern in the food industry. They come from a variety of sources, and the more research that is done, the more it seems they are making their way into every corner of the globe. Microplastics have been found in our oceans, our farmland, and our woodlands. They are not only polluting the environment, they are also finding their way into our food. One study estimates that the average person consumes roughly five grams of plastic per week, that is about the weight of a credit card. So, in this episode of the Food Matters Live podcast, we ask: How worried should we be, for the planet’s health and our own? And how on earth do we go about eradicating something so tiny, yet so omnipresent? Guests Jeanette Rotchell, Professor of Aquatic Toxicology, University of Hull James Lofty, PhD Research Student, Cardiff University School of Engineering

How much does front-of-pack information affect the food choices we make? When we shop, many of us have our health in mind, but it can be a challenge to work out which products are genuinely good for us. Nutritional labelling is supposed to help us along the way, but how effective is it?   Since the introduction of the traffic light system in the UK, obesity numbers have actually risen. Health claims are made, but do not often give us the full picture, so how do we make food labelling more transparent? And underlying all of this is the big question: Does any of the information on food packaging actually make a difference to our diets and our health? Guests: Zoe Davies, Nutritionist, Consensus Action on Salt, Sugar and Health Jo Tucker, Senior Lecturer, University of West London

As more and more of us turn to a plant-based diet, the challenges the sector faces continue to come into sharper focus. One of the biggest, is recreating the appearance, texture, flavour and mouthfeel of meat products. On the Food Matters Live podcast, we have often talked to companies investing heavily in Research and Development to try to address these complex challenges. In this episode, made in partnership with Royal Avebe, we are asking if the answers could be found in a surprising place - inside starch potatoes? The potato is a vegetable which feeds a billion people a day, but it is also becoming renowned as a source of protein, fibre and starch ingredients.   It is also being used as an ingredient for processes like gelation and emulsification.    So, as the latest data shows that 25% of the UK population alone might be vegan or vegetarian by 2025, could the potato be about to increase its already significant influence on the global food industry? Guests: Jaap Harkema, Segment Manager, Royal Ave

Attention Deficit Hyperactivity Disorder, or ADHD, is a condition that affects people’s behaviour. It is estimated that globally, around 5% of children and 3% of adults have it. There is no cure for ADHD, although there are some medications to help manage the condition. There is also growing evidence that nutrition may have a role to play. The question is: How much can what we eat and drink affect a condition like ADHD? Is it a crucial part of managing the condition, a total red herring, or one important cog in a very complex wheel? Guests: Dr Duane Mellor, Nutrition and Evidence Based Medicine Lead, Aston Medical School Alex Richardson, Founder, Food and Behaviour Research

Obesity is one of the most visible public health problems right across the world.    The World Health Organization started sounding alarm bells in the 1990s.   But despite various interventions by governments, so-called “globesity” has continued its inexorable progress. It is clear that our changing diet plays a role, and many experts have singled out highly processed and refined foods as a major problem, particularly in the West. But in this episode of the Food Matters Live podcast, we ask: What is it about these particular types of food that contribute to obesity?    And given the complexity of the issue, would eliminating them from our diets actually make much of a difference? Guests: Professor David Raubenheimer, Leonard Ullmann Chair in Nutritional Ecology, Charles Perkins Centre, University of Sydney   Dr Amanda Grech, Research Fellow, Charles Perkins Centre, University of Sydney