Table Talk

Dr Rupy Aujla is an NHS GP who is making waves, linking food and medicine. His story is a remarkable and deeply personal one, which has led him on a journey he never imagined he would embark on. Claims about the medicinal properties of certain foods have been spoken about for years. The use of food as medicine dates back centuries – the Ancient Egyptians, for instance, consumed onions to aid digestion and goose fat was used to ease pain. But how far can we go with the idea of using food to help with medical conditions? It is clear there are dangers in getting the messaging wrong around this, medicine has saved countless lives. So in this episode of the Food Matters Live podcast, we speak to Dr Rupy and ask: What does the science say?  Guest: Dr Rupy Aujla, NHS GP, best-selling author, Founder ‘The Doctor’s Kitchen’

Millions of Jewish families around the world are celebrating Passover with storytelling, wine, and food. If you do not know, Passover is a religious festival that commemorates the liberation of the Israelites from slavery in ancient Egypt. The celebrations are filled with deep meaning and powerful symbolism. The Seder Meal takes centre stage. It has many elements, with each item having its own symbolic meaning. And like the story behind Passover, these foods have been passed down for generations and hold significance for lots of people. So, in this episode of the Food Matters Live podcast, we explore this delicious tradition, unpack the symbolism within, and look at how people are celebrating in the modern world. Guests: Nora Rubel, Chair of the Department of Religion and Classics, University of Rochester Helene Sinnreich, Director of the Fern and Manfred Steinfeld Program in Judaic Studies, University of Tennessee

Arthritis is a debilitating condition which affects millions of people around the world.   In the UK alone, there are up to 10 million people living with it and it affects people of all ages. So, what role can what we eat play in preventing and managing the condition? Spoiler alert - there is no one-size-fits-all miracle diet. But while we can be sure there is no miracle diet for arthritis, there are many foods which appear beneficial in fighting inflammation and joint pain. So a greater understanding of the role of diet and nutrition is really important. In this edition of the Food Matters Live podcast, we discuss which foods might be useful and which to avoid.  And we ask whether supplements can play a role, and whether current research into areas like the gut microbiome might bring new solutions. Guest: Martin Lau, Services Development Manager and Dietitian, Arthritis Action

Throughout history, where there have been human beings, there has been fermentation. Human beings have a long-standing fascination with fermented foods, the question is: why? Fermented products are enjoying a huge boom at the moment, Kimchi, Kefir and Kombucha are all on the up. But that is just the tip of the iceberg. The truly interesting fact is something like a third of all food consumed by humans is fermented. Fermentation is used in the making of pickles, olives, bread, beer, wine, chocolate, coffee, vinegar, soy sauce – the list goes on. And we have been doing it for thousands of years. So, in this episode of the Food Matters Live podcast, we look at why humans ferment their food, find out about different fermentation methods, and ask what today’s food innovators are taking from this vast, rich tradition. Guests: Simon Poffley, Founder, The Fermentarium Eve Kalinik, Registered Nutritional Therapist, Author and Podcaster

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

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 Avebe Royal Avebe is a market-oriented coope

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 w

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 Birmingham Suzanna Forwood, Ass

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 Experts Romy Miller, Global Brand Director, KellyDeli Rosie 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, TRIP Olivia is the co-founder of TRIP, the innovative CBD lifestyle brand on a mission to transform mental wellbeing.  Creating calm in the e

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 University Panikos 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; t

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 Partners Marian Tandy, Culinary Chef, Bowman Ingredients Ben Richardson-Hughes, Food Development Manager, Greene King