Table Talk

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

The dairy industry has been a staple of human society for centuries, but in recent years it has begun going through nothing short of a revolution. There have been huge innovations in the types of dairy products available on our shelves, and in the way dairy products are produced. But the story of dairy goes even further than that, and the really big changes have been seen in the emergence and growth of plant-based dairy products. Once the preserve of health food shops, dairy-free milk for example is now available in just about every supermarket and coffee shop. And plant-based has enjoyed such sharp growth that it can be difficult to get a handle on.   The constant emergence of new dairy-alternative products can be bewildering, but energising. The question is, what do consumers want? What do chefs and food manufacturers want? And how can innovation be married with tradition to get the best results? In this episode of the Food Matters Live podcast, made in partnership with Corman, we look at some of tho

The evolutionary success of humankind has relied on a handful of fundamental but often unsung food and drink developments. Featuring on that shortlist are salt, the domestication of plant species, the flint, the invention of irrigation, the potato, fermentation, the domestication of animals, and Jethro Tull's seed drill. The list goes on, but they are some of the fundamentals.  One development that is rarely discussed, which is strange because it is so important, is the domestication of ice. When you take a closer look at it, ice is fascinating and has been crucial to so much of our culinary history. So, sit back and chill out because in this episode of the Food Matters Live podcast, we take you through a short history of ice with the brilliant writer Fred Hogge. Fred's book "Of Ice and Men" is all about how we have used cold to transform humanity. Guest: Fred Hogge, Author

Food security and the sustainability of our food supply chains are major global issues. For anyone considering a green job in the food and drink sector, it is crucial to gain a better understanding of the sustainability challenges we face. It is also vital to explore what is being done to overcome those challenges, and the kind of work the next generation might be doing. 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. Our host, Stefan Gates, was joined by experts from across the food and drink industry to investigate green jobs in a changing world. Guests: Kate Cawley, Founder, Future Food Movement Alastair Trickett, Founder, Grassroots Farming Henry Hamilton Stibber, COO, GrowUp Farms

In this episode of the Food Matters Live podcast, we are turning down the lights, turning up the music, and getting out the finest cutlery as we talk about the food of love. And specifically, the idea of aphrodisiacs – those foods which, it is claimed, have a love-inducing power on us, which are stimulating, potent, and get the blood flowing. In modern times, oysters or chocolate are claimed to do the job. Further back, foie gras and caviar. Through history, stranger things still.   The question is: Do food aphrodisiacs actually work? And if so, are they always sexy or is it about context? We are going to dig into the history to find out and on the way we will see how the food industry has tapped into these sensual foods and drinks. Guests: Martha Hopkins, Author Dr Ursula Janssen, Culinary Historian

The impact of Brexit has been huge for the food and drink industry in the UK, but it has also had a profound effect on its nearest neighbour, the Republic of Ireland. In recent decades, the European Union has been beneficial for Ireland. Not just because of frictionless, tariff-free trade, but in terms of economic development, cultural ties and politics too. And in the middle of all this; the delicate border between Northern Ireland and the Republic.  A border which became ever more transparent after the Good Friday Agreement of 1998. In the aftermath of Brexit, and in order to protect the Good Friday Agreement, there were no new checks on goods passing between Northern Ireland and the Republic. Instead, the border was placed in the Irish Sea between Northern Ireland and the rest of the UK. This has had a ripple effect on politics, on trade, and on the food industries in Northern Ireland, the Republic of Ireland, and Great Britain. So in this episode of the Food Matters Live podcast, we are going to lo

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