Table Talk

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

Ever since wine production began 8,000 years ago, people have suggested it can do remarkable things. Whether it increases courage, passion, happiness, is good for your heart, bad for your heart, good for your mental health, bad for your mental health, claims and counter claims are still made to this day. But in this episode of the Food Matters Live podcast, we are looking at the evidence, not the stories.  Red wine is particularly intriguing for health researchers because there are so many claims about it reducing cholesterol, improving heart health, being beneficial for our bones, and so on. But, we know that drinking too much alcohol is bad for us. So, do the health claims stack up? Are some wines healthier than others? And how much is too much? Alex Glover, Senior Nutritionist, Holland & Barrett Alex is senior nutritionist within the global R&D team at Holland & Barrett and graduated with an MSc in Clinical Nutrition from the University of Aberdeen.  He has published research in the fie

For many, 2022 has felt like a very long year. Even after the turmoil of 2020 and 2021, the last 12 months have been particularly difficult, and last Christmas seems like a very long time ago. On the positive side, there has been possibly more innovation, ideas and forward thinking in the food sector than ever before. Stacked up against that have been an incredible number of challenges. Drought, floods, political comings and goings, the continuation of and the fallout from the pandemic, rising energy prices, avian flu and, of course, the war in Ukraine. There has been a lot to take in. So to reflect on a turbulent 12 months, in this episode of the Food Matters Live podcast, we scrutinise our traditional Christmas dinner, and consider how the food and drink we are going to enjoy on December 25th has been affected by the events of 2022.   We are joined by three fantastic guests, offering their insights on the year that was. Paul Kelly is Managing Director of KellyBronze Turkeys, Tom Bradshaw is Deputy Pre

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