Table Talk

In this episode of the Food Matters Live podcast, we focus on the role innovation in ingredients has to play in creating a more sustainable global food system. The demand for plant based and vegan ingredients is soaring globally as consumers become ever more health and environmentally conscious in their food and lifestyle choices.  Manufacturers are incorporating new ingredients into their food portfolios to meet this demand.  So, how can we accelerate ingredient innovation? And will these new ingredients meet the need for improved flavours, textures and greater nutritional value? This episode was recorded live at the Food Matters Live Sustainable Food in London in September 2023. Guests: Shayna Fertig, Senior Advisor to the President, The Good Food Institute Gil Horsky, Founding Partner, FLORA Ventures Wouter Zwagemakers, Chief Commercial Officer, The Seaweed Company

In this episode of the Food Matters Live podcast, we explore the nutritional powerhouses that are blueberries. Aside from being delicious, it is claimed blueberries pack an incredible punch when it comes to promoting our well-being. They are bursting with antioxidants, vitamins, and fibre, and the potential health benefits of these small but mighty berries have been jumped on by food producers and news editors hungry for a juicy headline for some time. As well as claims about supporting our overall health, it is suggested they might also play a role in the prevention of disease and illness. But, what does the science say? Guest: Dr Jose Lara Gallegos, Senior Lecturer in Human Nutrition, Northumbria University

Sustainability is a huge concern for the food industry, it is fair to say it has moved well beyond being a buzz word. But to what extent do sustainability, a healthy diet and affordability matter to consumers? It is an important question to explore, and one that throws up a whole host of additional questions. In this episode of the Food Matters Live podcast, recorded live at our Sustainable Food Forum event in London, we delve into those questions. Consumer food choices are influenced by what is available, affordable and accessible.  So, how can the food industry collaborate to help consumers eat more sustainably? What is required to bring this transformation about? Where are the opportunities and who is going to make this change happen? Guests: Fabia Bromovsky, Strategic Advisor, Sustainable Food Trust Alex Smith, Founder & CEO, Alara Wholefoods Ann Trevenen-Jones, Lead: Food Systems Governance, GAIN Andy Shovel, Managing Director, THIS

Sustainability is at the heart of so much of the food sector, with discussions often focusing on manufacturing processes, food waste, and meat and dairy alternatives. But the most difficult sustainability challenges, and arguably the most impactful, are a step before any of that. In this episode of the Food Matters Live podcast, made in partnership with CropLife Europe, we focus on agriculture. There is no getting away from the fact that farmers are under increasing pressure to feed a growing population, and doing so in a sustainable way adds another layer of complexity. In Europe, the challenge has been set. The European Commission’s Farm to Fork Strategy, which is a central part of the European Green Deal, calls for a major reduction in the use of chemical pesticides, while making sure the supermarket shelves remain fully stocked. So, what are the challenges in meeting those goals? What, if anything, needs to change to make them more achievable? And what are some of the solutions being proposed? Guest

In this episode of the Food Matters Live podcast, we look at the economics of creating a more sustainable food system. Sustainability is front of mind for most businesses in the sector, but has the economic argument been won? Does being more sustainable have to mean reduced profits? This episode was recorded live at the Food Matters Live Sustainable Food Forum, held in London in September. This session was titled: The business case for sustainable food across the supply chain. Our panel discusses the economics of moving to a more sustainable system of farming, and asks: have we reached a tipping point in the financial argument? Guests: Kayhan Atalay, Head of Marketing, Anglo American Crop Nutrients (UK) Anne Marie Butler, Global Director of Strategy and Innovation, Edlong Alberto Musacchio, CEO, Food Evolution

In this episode of the Food Matters Live podcast, we dive into the fascinating world of molecular farming. Also known as biofarming, it is redefining the way we produce essential proteins, pharmaceuticals, and other valuable substances. You could describe it as a blend of agriculture and biotechnology, and some say it could transform our world in incredible ways. But, is it all it is cracked up to be? And will the reality live up to the promise? We look at the science behind molecular farming, explore its potential applications, and look at how the food industry might benefit. Guests: Oded Shoseyov Professor of Protein Engineering and Nanobiotechnology, The Hebrew University of Jerusalem Kathleen Hefferon, CEO, Forte Protein

When it comes to physical performance, increasing endurance is of huge concern to many athletes. In this episode of the Food Matters Live podcast, made in partnership with GELITA, we take a closer look at an ingredient that is making waves in the world of sports nutrition: collagen. Although most of us will be familiar with its potential benefits to skin health, its allure extends far beyond aesthetics, especially for athletes. From its role in enhancing muscle recovery and growth, to its impact on bolstering joint health, collagen is emerging as a game-changer for sports performance both on and off the field. And with athletes constantly pushing their bodies to the limit, collagen could provide the extra endurance needed in striving for that personal best. But what does the science say? Do collagen supplements have the potential to revolutionise athletic performance? And how can it be used to optimise training and endurance? Guests: Dr Andrea Löw, Historian and Endurance Runner Dr Ulrike Braun, Scienti

There are few industries as innovative as the food sector, and few facing quite so many challenges. Global political turmoil, a growing population, and the climate crisis are once again pushing the food industry to adapt. In this episode of the Food Matters Live podcast, recorded in front of a live audience during our Sustainable Food Forum event in London in September 2023, we shine a light on the people leading that adaptation. Attend our Sustainable Sourcing Event in April Some of the ideas discussed are still in their infancy, hinting at the transformative potential that lies ahead, while good progress is already being made in some more familiar areas. Covering a range of activities, but all reflecting a rethinking of every aspect of the way we source, produce, package, distribute, promote, buy and consume food. Guests: Mariano Oto, CEO, Nucaps Nanotechnology David Erlandsson, Co-Founder, Aliga Microalgae Matthieu Hug, CEO, Tilkal

Gut health is of growing concern for many people, but for athletes it can be of vital importance, and there are some very specific issues. Problems in this area are common among the physically active, and their impact can be wide ranging. In recent years our understanding of gut health has grown considerably, and it appears the more we learn, the more we realise just how central it is to our overall health. We also know that for active consumers, be they professional athletes or more casual gym-goers, finding products that boost their performance and health is a key priority. So, in this episode of the Food Matters Live podcast, made in partnership with FrieslandCampina Ingredients, we marry those two huge topics and looking at gut health in active consumers. What are some of the specific issues that arise in those who are physically active? What might some of the solutions be? And how is the food and beverage industry responding? Backed by a healthy dollop of science, we explore the worlds of fermentat

How is consumer demand shaping the future of the food industry? It is a question that is almost constantly being asked by companies, entrepreneurs and staff across the world, in what is a hugely competitive market.  There is arguably no other sector that is as tuned in to what its customers want, and delivering on those wants and needs is crucial for any business to survive. But, as many of our listeners will know, it is not always a straight line and that means plenty of adaptation and innovation. The plant-based sector, for example, has seen some interesting recent developments, with some manufacturers re-thinking the types of products they produce. In this episode of the Food Matters Live podcast, made in partnership with BENEO, we look at some of the trends and innovations designed to satisfy a complex consumer base. In relation to plant-based, we learn more about hydrocolloids and the role they have to play. We also find out how BENEO is responding to consumer demand for reduced sugar products. T

In a world full of uncertainty, a little knowledge can get you so far, but in-depth understanding can really make the difference. Consumers and the food industry itself have been through monumental change in recent years, and the effects are still being felt across the globe. Added into the mix are new emerging uncertainties. In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we asses where consumers are right now, and where they might be heading in the future. Each year Tetra Pak publishes its Index, a report that looks at consumer trends around the world. The Index is a great tool for identifying new growth opportunities and providing the latest facts and figures in the food and beverage industry. The 2023 Index offers some hugely valuable insights into what consumers want, and where the industry might be heading. So, what is the state of play as costs are rising, environmental concerns are reaching fever pitch, and we all get used to a post-pandemic world? Guest:

There is a global dietary problem that needs addressing, and it is called ‘the fibre gap’. Put simply, it is the difference between how much fibre we should be consuming (roughly 30 grams per day) and how much we are actually consuming (on average, 18 grams per day). That means the average person has a daily fibre deficit of 12 grams and the effects of that can be far-reaching. Fibre plays a crucial role in our overall health and it has been suggested that bridging the fibre gap, could have a significant impact on public health. In this episode of the Food Matters Live podcast, made in partnership with Tate & Lyle and recorded at our Tastes of Better event, we look at how we might get more fibre into our diets. It appears that messaging around eating more fruit and vegetables simply is not working, so could fortification be the answer? Tate & Lyle has developed Promitor Soluble Fibre, with the promise of increasing fibre intake without affecting taste and texture. Listen to the full episode to

In this episode of the Food Matters Live podcast, we dive deep into the critical topic of fuelling the bodies of athletes, with a particular focus on female athletes.  In previous episodes, we have emphasised the importance of achieving the correct nutritional balance, and explored the lack of research regarding the nutritional requirements of female athletes.  But now, we are taking a more in-depth look at a specific issue that looms large in the realm of sports nutrition - low energy availability. Low energy availability (LEA), affects both male and female athletes, but its impact can be especially pronounced among sportswomen. So, what exactly is low energy availability, and why does it deserve our attention? LEA can have a significant impact on an athlete's overall performance and health. It is a complex area, with dietary choices, energy expenditure, and physiological functions all having a role to play. Understanding how low energy availability relates to nutrition is essential for athletes and the

The food landscape is undergoing huge change, with one of the main driving forces being a pursuit of more sustainable solutions. One key area of focus is reformulation - can we use different ingredients to make products that are healthy, tastey and attractive to consumers? This episode of the Food Matters Live podcast was recorded in front of a live audience during our Sustainable Food Forum event, held in London in September 2023. Our panel discusses some of the new and innovative ways to disrupt and improve food production without putting further pressure on the environment.  They celebrate the progress so far and explore what is coming next.  So, can reformulation be the innovation to reduce emissions of existing food products rather than relying on a shift to plant based alternatives?  And how do you embed sustainability into every phase of product development? Guests: Reniera O'Donnell, Food Initiative Lead, Ellen MacArthur Foundation Annelie Selander, Chief Sustainability Officer, Westbury Street

By now, you are probably aware of just how important the gut microbiome is.  Studies have linked it to playing a role in supporting the immune system, brain health and metabolism. Now, new research from the Universities of Nottingham Trent and Warwick has uncovered yet another potential link between the gut microbiome and our bodies’ metabolic processes.  The research explores endotoxins - bacterial substances present in the gut, and their potential role in increasing the risk of metabolic disorders such as obesity and Type 2 diabetes.  And with the World Obesity Federation predicting more than half of the world’s population will be overweight or obese within 15 years, research like this could be of great importance. So, in this episode of the Food Matters Live podcast, we delve into what endotoxins are and what the link is between obesity and the gut. Guest: Thomas Barber, Associate Professor and Honorary Consultant Endocrinologist, University of Warwick and University Hospitals Coventry and Warwickshi

In England, more people living with obesity will soon have access to the latest weight loss drugs following the announcement of a £40 million two-year pilot scheme. It comes after NICE, the organisation that publishes guidance on the use of new treatments, gave approval for the medical use of the appetite suppressant semaglutide, marketed as Wegovy, earlier this year. Prime Minister Rishi Sunak has stated that the new drug could be a “game-changer” for the obesity epidemic, especially with obesity costing the NHS £6bn a year. But critics say patients put the weight back on after stopping treatment. So how effective is semaglutide? Are we committing people to a lifetime of treatment? And what could it all mean for the fight against obesity?

As we age, our bodies undergo significant transformations, underscoring the increasing importance of maintaining our health. Protein, often referred to as the cornerstone of life, plays a pivotal role in this transformative journey.  Its contributions extend far and wide, from bolstering muscle strength and fortifying bone density, to assisting in the intricate dance of hormone regulation. For women, the journey of aging presents a unique array of challenges. The onset of menopause ushers in a host of changes that touch every facet of life.  In this episode of the Food Matters Live podcast, made in partnership with Volac, we explore the vital role protein plays in bolstering the wellbeing of women as they navigate this time in their life.  How can protein support the wellbeing of women as they age? Can it help with the symptoms of menopause? And how might it contribute to maintaining an active lifestyle during what can often be a stressful phase of life? Guests: Dr Elisa Glover, Nutrition Specialist, V

David Nabarro says people are the key to effecting change, and for him, that is no different in the food industry. "Some in the food industry tell me that they read the writing on the wall," he says. "We know we're going to have to change. "We're going to have to reduce our emissions and be much better at regenerating nature. "I would say that's a small proportion of those working in the food sector. So it is starting, but it's not anything like enough." David is Co-Director and Chair of the Institute of Global Health Innovation at Imperial College London. He has had an extraordinary career in public health, working on complex issues that span disease outbreaks, food security, and nutrition. You might remember his regular appearances in the news during the coronavirus pandemic. In 2020, he was appointed Special Envoy of the WHO Director-General on COVID-19. He is also co-lead of the UN Global Crisis Response Group on Food, Energy and Finance. Sustainability has been a key theme throughout his career,

"The two communities act as if they are ships passing in the night." That is Lawrence Haddad's assessment of how those concerned with climate action and those concerned with nutrition behave towards each other. It is a situation he believes needs to change, and urgently. "Climate action, or a lack of action, really affects nutrition status a lot," he says. "What's maybe less known is that nutrition action also affects climate." Lawrence Haddad is the executive director at GAIN - Global Action for Improved Nutrition. Prior to GAIN, he has held a number of executive roles, including founding co-chair and lead author of the Global Nutrition Report, as well as Director of the world-renowned Institute of Development Studies in Sussex. Lawrence’s work has also gained international recognition, seeing him receive the 2018 World Food Prize on top of being made a Companion of the Order of St Michael and St George in 2022. At the heart of it, Lawrence is an economist with an interest in the intersection of pover

In this episode of the Food Matters Live podcast, we explore the role of education in making the food industry more sustainable. Although it is a priority for many people, studies show sustainability is often misunderstood when it comes to food. An NFS Youth Engagement Report found that the young people they spoke to mostly had a basic understanding of ‘sustainability’ and some preferred not to think about the effects of their food choices. And it is not just young people. A Food Standards Agency poll found only 48% of consumers believe they know what a sustainable diet consists of. So, as concerns around the food industry's impact on climate change deepen, how is this lack of understanding affecting sustainability? What role does education have to play in creating the next generation of sustainability advocates? And how much does better understanding equal sustainable choices? Guests: Carl Edwards, Director of Education & Public Engagement, LEAF Verity Jones, Associate Professor of Education, the