Table Talk

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 anyt

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, Broadcaster Grace Dent is an award-winning restaurant critic who regularly writes for The Guardian and is a frequent guest judge on the

"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 st

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 Epidemiology Tim Spector is a medically qualified Professor of Epidemiology and Director of the TwinsUK registry at King’s College London.  His cur

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 t

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. Enough As a food-tech compa

Sophie Medlin is quite clear about why she loves her job as a dietitian so much. For her, it is all about making a difference to people's lives, something she describes as giving her "the best job satisfaction". Sophie has her own practice, City Dietitians, and is the London Chair of the British Dietetic Association. In this episode of the Career Conversations podcast series, recorded in front of a live audience at our first Inspiring Careers in Food event, she tells us all about her journey to the top. She is one of the UK's leading dietitians and she is incredibly passionate about helping young people join the industry. Sophie says the best way to get experience as a dietitian is to go and work in the NHS. Although many people want their own practice, she says it is important to learn the trade in the national health service, where you will encounter a huge variety of issues. She thinks that stands you in good stead, should you wish to go it alone in future. Sophie specialises in gut health and says

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 Kestutis Lipnickas, CEO of the insect protein company, Divaks. Divaks makes oils, powders, and proteins using from high-quality insect-derived ingredients. Its products are created for the food industry, and customised to meet the highest needs of both clients and consumers.  Listen to this short episode to find out more about the work Divaks is doing, the company's ambitions for the future, and how investors and customers can get involved in their journey. About Divaks Started in 2020 in Vilnius, Lithuania, Divaks is developing fully automat

We could be heading for a shortage of carbon dioxide.  Yes, you read that right, despite carbon emissions hitting record levels in 2022, CO2 for use in the food and drink industry is in short supply. CO2 is used all across the sector, soft drink production of course, but also meat processing, brewing, baking, and many many others But with the soaring price of natural gas, dwindling supply, and the shutdowns of CO2 plants in Cheshire and Teeside, there are fears that major shortages are just around the corner. We have been here before. Significant CO2 scarcity in 2018 sent shockwaves through the industry. But could we be facing an even worse situation this time around?   Prices of CO2 are already rocketing, so what can the industry do to prepare itself? Mark Lorch, Professor of Public Engagement and Science Communication, University of Hull Mark Lorch is a chemist, writer and science communicator. He started his research career working on protein folding and has since delved into many other aspects of

Good nutrition is vital during pregnancy, but how do you separate the myth from the science-based fact? During the time between conception and birth, there are significant changes in the body’s nutritional requirements. But of course there is no one-size-fits-all approach.   Changes during pregnancy are far-reaching and every woman requires different nutrition based on their body, their lifestyle, and their pregnancy. Join our trends panel: Nutrition insight panel: eating for two – what are the latest trends in pregnancy nutrition? There are other challenges too, myths and misleading stories about pregnancy would fill a very large book, or a never-ending twitter feed.   And with diet being so tied up with culture, it is hard to escape their pull.  In this episode of the Food Matters Live podcast, look at the nutritional demands of pregnancy and discuss which aspects of diet are most important, and which advice and products are actually worth taking seriously. Hannah Love, Paediatric Nurse Hannah Love

Shiada Drysdale is a high-flyer, and not just because she works for Virgin Atlantic. As the company's Beverage Lead for Inflight Services, she selects the drinks that appear on all of Virgin's flights. There is so much thought and research that goes into the selection of drinks you get on a flight, and it is Shiada's job to make sure what's on offer is the perfect fit. That manifests itself in a number of different ways, from making sure the beverages chosen are the most popular with passengers, to ensuring the way they are packaged maximises use of space onboard. Throw into that the complexities of how our sense of taste changes at altitude, and working out the logistics of making sure there is the right amount of the right drinks on flights crossing the globe, Shiada's job is not one for the faint-heart. This episode of the Career Conversations podcast series was recorded in front of a live audience as part of our Inspiring Careers in Food event. Listen to the full episode to find out how Shiada worke

What is the state of the relationship between consumers and the food industry? What do consumers think about the food they eat? How safe do they consider the food they buy to be? And what can the food industry learn from tracking consumer behaviour? In the UK, many of those questions can be answered by looking at the results of the Food Standards Agency's flagship Food and You 2 Survey. We all have individual concerns and behaviours around food, but what do these individual preferences add up to when scaled to the national level? And how can the food industry use that information? According to the survey, the biggest consumer concerns are food waste, the amount of sugar in food, and animal welfare.  More than 50% of respondents reported feeling worried about these issues. The environment has shown itself to be a key issue too, with one third of people who responded to the survey saying they have intentionally bought food which has a low environmental impact. Consumer confidence appears high, with 92% s

The hormones which charge around in our bloodstream are incredibly influential, but what role can nutrition play in regulating them? We are probably most familiar with oestrogen, progesterone and testosterone, the female and male sex hormones But they are just part of a vast endocrine system, affecting our bodies in countless ways. Things like appetite, metabolism, sleep, reproduction, body temperature, mood, you name it, there is a hormone controlling it.  But this is a delicate system and, if hormonal balance is out of sync, it can affect pretty much everything else.   So how does our nutrition interact with this system?   Is it possible to improve overall hormonal balance by tweaking what we eat?   And can we target specific things like better sleep or a more regulated appetite, without adversely affecting other aspects of the system?   Finally, in this episode of the Food Matters Live podcast, we ask: Is the food industry aware of its effect on our inner hormonal lives? Suzie Sawyer, Clinical Nut

Sometimes the best ideas are born out of necessity, and that is exactly what happened for Jessica Harris, Founder of Little Bandits. Her journey into the food industry began when her son was diagnosed with a severe allergy to cow's milk. She had never worked with food before but was driven to create her own products after being disappointed with the free-from range that was on offer for children at the time. In this episode of the Career Conversations podcast series, recorded in front of a live audience at our Inspiring Careers in Food event, Jessica tells us she was driven by a feeling that she did not want her son to feel excluded. The ultimate guide to setting up your food and drinks brand Little Bandits makes yoghurts which are free from the top 14 allergens, low in sugar, and free from additives. But Jessica says it is not just about making free-from products, her aim has always been to make them tasty and convenient. One of the big challenges was making sure the yoghurts were available in superma

How concerned are consumers with what is included on food and drink labels? To some, it might sound like something regulators are more concerned about than shoppers. But a European survey shows more than 80% of consumers believe product information is of major importance. So, it is crucial that food and drink producers get them right. In this episode of the Food Matters Live podcast, which is part of a short series made in partnership with Brenntag, we take a look at the differences between clean and clear labels. We hear a lot about clean label products, but is there an agreed definition of what it actually means? Does it mean the same to regulators, producers and consumers? And what about clear labels? What is the difference?  What is needed? What could be improved? And what might a clear label look like in the future? More from Brenntag:  How to get a slice of the alternative protein market Functional drinks - more than just a question of taste In short, clean labels make it easier for consumers t

The United Nations Climate Change Conference is underway in Sharm El Sheikh in Egypt. In this episode of the Food Matters Live podcast, we are taking stock to ask the food industry about its hopes for COP27. We have spoken to key figures from the sector to ask them: - What they want to see achieved - How hopeful they are that meaningful change can come about - Whether or not the food industry gets enough attention at these climate change conferences  And we ask them to reflect on COP26 and what progress has been made in the last 12 months. Dr Emma Keller, Head of Sustainability, Nestlé UK & Ireland Emma Keller is Head of Sustainability for Nestlé UK&I, focussing on delivering the ambitious net-zero climate commitment and driving the business to be a force for good. Prior to joining Nestlé, Emma led a team at WWF on food system transformation and before that was in Unilever’s sustainability team working on bringing the Unilever Sustainable Living Plan to life. She also holds a doctorate in s

To mark National School Meals Week in the UK, the Food Matters Live podcast is making a series of episodes looking at the challenges around providing nutritious food for our children in the school canteen. In recent episodes, we have heard from the school caterer’s trade body, LACA, about the challenges they are facing, and from School Food Matters, a charity fighting to improve school meals. Rising prices and supply chain issues are leading to some providers saying they will have to change their menus. In this episode, we meet Dr Jennie Parnham, a researcher at Imperial College London who has studied the impact school meals can have on a child’s learning. Dr Jennie Parnham, Researcher, Public Health Policy Evaluation Unit, Imperial College London Dr Jennie Parnham is a researcher based in the Public Health Policy Evaluation Unit at Imperial College London whose work focuses on the inequalities in diet and nutrition for low-income children and the policies which can be used to address these.  Through he

To mark National School Meals Week in the UK, the Food Matters Live podcast is making a series of episodes looking at the challenges around providing nutritious food for our children in the school canteen. In the last episode, we heard from the school caterer’s trade body LACA, about the challenges they are facing from rising costs and supply chain issues. There is no denying the difficulties being faced by school meal providers, but are there some innovative solutions out there? In this episode we meet Stephanie Slater, Founder and Chief Executive of the charity School Food Matters.  Look out for the next episode, where we hear from a researcher, who has studied the important role school meals can play in a child’s learning. Stephanie Slater, Chief Executive and Founder, School Food Matters Stephanie Slater is Founder and Chief Executive at School Food Matters.  She set up the charity in 2007 after successfully campaigning to improve the food at her children’s primary school.   In 2012, she was invit

To mark National School Meals Week in the UK, the Food Matters Live podcast is making a series of episodes looking at the challenges around providing nutritious food for our children in the school canteen. School meals are under pressure. Rising costs and supply chain issues are leading to some providers saying they will have to change their menus. So what does that mean for the food that is provided and the children who are eating it? Later in the series we will speak to a researcher, who has studied the impact of school meals on a child’s learning, and a school food charity. But in this episode we meet Brad Pearce, Managing Director of the school caterers trade body LACA, to find out more about the challenges they are facing and how they are hoping to overcome them. Brad Pearce, Managing Director, LACA Brad started his local government career straight from school at 16 joining Devon’s Trading Standards Team before taking up Client roles for Compulsory Competitive Tendering (CCT) in cleaning and school