Table Talk

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

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

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

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

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

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,

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

Plant-based meat alternatives are supposed to be better for the planet and they are supposed to be good for you. But as they have grown in popularity, there are claims from some quarters that there is something of a halo effect at play, and that some of these health and environmental claims do not quite stack up. Evidence is offered which mentions the nutritional shortcomings of plant-based processed foods, as well as the carbon footprint being far higher than vegetables or legumes.    In the midst of a climate crisis, where greenwashing is commonplace, this stuff really matters and it can be hard to cut through the noise to get to the facts. Which is where today's guest on the Food Matters Live podcast, Chris Bryant comes in, he has reviewed a host of previous studies to see where we are up to. Dr Chris Bryant, Research Associate, University of Bath - Director, Bryant Research Chris Bryant PhD is a social scientist and an expert on alternative protein markets and marketing. He is a Research Associate

"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 wa

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.

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

Charles Michel is a man of many talents, not least, thinking deeply about cooking. You may recognise him from the Netflix show "The Final Table", where he was selected to take part in a global culinary competition. But Charles' career has taken him on all sorts of journeys, and his love of the art, science and philosophy of cooking is what motives him. In this episode of the Career Conversations podcast series, he reveals all about his career to date, and discusses some of the philosophical issues he feels are relevant to the food industry today. Sign up for the next Inspiring Careers in Food events in 2023 Charles Michel, Educator and Activist Charles Michel is a nomad philomath, working at the intersection of food education and food activism.  He connects art, gastronomy, psychology, cross modalism, human-centred design, theory of change and ritual to catalyse communities and foster human development.  He was recently selected as ‘one of the best chefs in the world’ to participate in Netflix’s Globa

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

It is probably fair to say the kidney is one of the more overlooked organs in the body. As with a lot of things, we do not tend to pay it much attention until it is not functioning properly. But kidney disease is more prevalent than you might think. 3.5 million people in the UK are living at risk of chronic kidney disease and it can affect anyone at any time. While kidney disease can be extremely serious, nutrition is vital in managing the condition effectively, and correct nutrition can also help prevent kidney damage in the first place.  Eating with our kidneys in mind is a very good idea. In this episode of the Food Matter Live podcast, we look at some of the most common issues with kidney disease, how diet can be used to prevent and control it, and ask: what role can the food industry play in improving our kidney health? Dr Barbara Engel, Programme Director Dietetics, University of Surrey Barbara has been a dietitian for over 25 years and has covered most areas of dietetics but, in particular, she

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

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 Leade

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 NotC

Over the past few years there has been increasing public discussion of mental health.   The food industry is a big part of this trend, with foods, supplements and nutraceuticals promising to boost energy, aid concentration, and banish lethargy. The relationship between nutrition and mood is complex.   So increasing our understanding of this area seems really important, not just for consumers hoping to lift their mood or reduce anxiety, but for the food industry too. But this a world where on the one hand there is pseudo-science and creative marketing, and on the other very generalised government advice; think 5 a day and plenty of exercise. So how should consumers find their way to a diet which can really help mental wellbeing?   And what lessons from science should the food industry be taking on board? Jackie Lynch, Nutritionist Award-winning nutritionist and author, Jackie Lynch is the founder of the WellWellWell nutrition clinic, where she specialises in women’s health and the menopause.  Keen to

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