Table Talk

"It's a good conversation starter," says Dr Miriam Ferrer of her job title. "People say 'food supplements? That's just cheap vitamins'. Then I tell them all about it." Dr Ferrer is Head of New Product Development at Cambridge Nutraceuticals, a company that makes health supplements with proven clinical benefits. The company says: "If it isn’t supported by data, we won't sell it." In this episode of the Career Conversations podcast series, Dr Ferrer tells us all about her role and how she ended up in the field of nutraceuticals. Her love of science began when she was a teenager and watched a documentary about the double helix.  "I wanted to genetic engineering," she says. "I was told I had to study biology, so I did." She studied at the University of Barcelona before securing a position at the Laboratory of Molecular Biology in Cambridge: "The very first thing you see when you go in is the pictures of all the Nobel Prize winners. So no pressure!" Dr Ferrer decided that she wanted to lay down some roots i

According to the United Nations, a large percentage of fisheries are overfished. In many parts of the world there simply are not enough fish to catch and make a profit.  72% of the world is ocean and one-in-three of the fish on your plate are considered to be fished unsustainably. Given that there are billions of people who depend on fishing, either as food or a source of income, something has to change. Both for the industry and for the wider health of our oceans. It is not known how long we can go on fishing the way we are globally, but there is general consensus that it is not too late to turn things around. The idea of sustainable fishing is nothing new. But the question is, which methods used by the fishing industry are actually sustainable? And how realistic is it to think we will get a vast global industry to adopt them? In this episode of the Food Matters Live podcast, we look what the impact would be if we carried on as we are, on fish stocks, local economies and on food security. And we ask:

The Food and Agriculture Organization of the United Nations (FAO) says we lose the equivalent of one football field to soil erosion every five seconds. That figure becomes even more shocking the more we learn about what soils are made up of, and the crucial role they play in so many aspects of our lives. Soil is fundamental to human health and society. 95% of food comes from the land, soils filter water to give us clean drinking water, and they provide a range of medicines - most antibiotics come from the soil.  Crucially, when it comes to feeding a growing population, soils are essential.  Whether that’s boosting food production or making sure what we eat contains sufficient nutrients.  The FAO predicts by 2050, we will have up to 10% less crop yield due to erosion, which is the equivalent of removing millions of hectares of land from crop production. In short, soils are so much more than just dirt, and their protection is something that should concern us all. In this episode of the Food Matters Live p

"We hope the students might go on to choose a career in food," says Adele Louise James, Director of Learning for Catering and Technology at Whitefield School in Barnet, North London. "It's a massive industry." "This project shows them the other side of food. Normally, when a student thinks about food they just think about a chef. They don't know about all the other jobs that are involved." Adele is passionate about food and the jobs that the industry can provide in the future for her students. In this episode of the Career Conversations podcast series, made in partnership with the charity School Food Matters, we learn all about the special project that is helping introduce school children to the wonderful world of working in food. The Fresh Enterprise Project is run by School Food Matters in collaboration with the food manufacturer, Belazu. Schools: Find out more about the Fresh Enterprise project and how to apply to join Ethical food brands: How you can partner with School Food Matters It sees teams

"I find it interesting how poorly understood the food system is by politicians in the UK," says Karen Betts, Chief Executive of the Food and Drink Federation (FDF). "Food manufacturing is something we need to educate them on better. We're often hidden away and out of view, but what goes on in our industry is absolutely vital." Karen took on the role at the FDF in December 2021 and what a time to do it. Since her appointment, the food industry has faced enormous challenges, including inflation, a fuel crisis, and the global effects of the war in Ukraine, not to mention the fallout from the Coronavirus pandemic. But she is well-placed to face those challenges, with a CV that is as intriguing as it is impressive.  She is a former lawyer and has had posts including: ambassador to Morocco, positions in the Cabinet Office and the Joint Intelligence Committee, and senior jobs in industry, recently as Chief Executive of the Scotch Whisky Association. So what is her vision for the FDF? What are her priorities amo

The World Health Organization says there are four-times as many people with Type 2 Diabetes today than there were just 30 years ago. Type 2 Diabetes is often called a “lifestyle disease”, with inactivity and an unhealthy diet greatly increasing the risk of developing it.   Food is a central part of the cause and appears to be a major part of the solution.      So what role has the food industry played in the huge rise in cases, and what role it might be able to play in bringing them down? This episode also delves into the advice given to people to avoid developing Type 2 Diabetes and looks at the work being done to reverse the condition in those who have it. For both of the above, we ask: Is general advice applicable to everyone, or do we need to adopt a more personalised approach? Listen to the full episode to find out what happens deep within someone's body when they go intro remission, how much is known about diabetes in people in all populations, and where anyone worried about Type 2 Diabetes can go

"I've always been driven, not by wealth, but by a desire to make a difference." Wendy Wilson-Bett is the co-founder of Peter's Yard, the food company that makes sourdough treats, most-famously their sourdough crackers. Her career has seen her working for some of the biggest food brands in the world, and her story of launching Peter's Yard is one of perseverance. She discovered a baker making the crackers whilst touring Sweden and approached him about working together to take the product to the UK. Now, 12 years after the brand was first launched, Peter's Yard has been bought by a bigger company, potentially helping the business to grow even further. Despite the timescales involved in the journey, Wendy says she does not regret a thing mainly because: "I love what I do." She is a big advocate of having a solid plan if you want to achieve success, something she says comes from her time working at big companies: "I don't think you can work in marketing in a big corporation and not believe in the strength o

For decades, the global food system has evolved around a small number of plants and animals. 75% of our calories now come from just five animals and 12 crops.     But as the world becomes more insecure, and the climate crisis worsens, the risk of relying on a small number of crops rises.   And the risks are not just around the crops, they are around the geography of the system. We are all seeing that now, as the war in Ukraine causes global issues in food price and supply. So the food system needs to adapt and change; we should be growing different crops in different places. The good news is, our world is full of incredible, edible things. There are thousands of plants which can give us what we need, and which are not currently being eaten at scale.   Within that diversity, surely there are plants which could become new global or regional staples, which could resist drought, which could make us healthier. In this episode of the Food Matters Live podcast, our panel of experts look at what the diet of the

Throughout history, the link between social class and food has been undeniable. But is it still there today? So many of the things we do signify social status; how we speak, our hobbies, the things we buy. But how does food fit into all that?     We may no longer live in a country where the upper classes are feasting on peacock, whilst the lower classes make do with gruel, but that doesn’t mean social class and food are not linked.    Avocados have almost been weaponised in recent years in Britain, often used by those apparently keen on a class war. How have avocados ended up being used in that way? And are there other examples of certain foods becoming powerful symbols in quite the same way? The language of food can be important too in this context. Just think about the different ways people refer to their dinner, supper, or tea. In this episode of the Food Matters Live podcast we look to the history for clues about how much class still influences food in the modern world. Are there certain foods in t

"Your first job is not necessarily what you're going to do for the rest of your life. Just think about what you would enjoy, rather than stressing that you've committed to a career for 50 years." Ella Jones is Junior Brand Manager at Mondelez International, the multinational company which boasts the likes of Cadbury, Oreo, Ritz, and Green and Black's in its portfolio. She's only been in the role a few years, but her story could prove inspirational for anyone receiving exam results this summer, and starting to consider where their career might be heading. Ella studied English Literature at the University of Exeter and wasn't entirely sure what she would do after. In this episode of the Career Conversations podcast series, she reveals the unconventional approach she took to hunting for a job and ended up at Mondelez. She says she looked at the Times Top 100 Graduate Employers list and thumbed through, highlighting companies that she though looked interesting. When she came across Mondelez, she says she th

Should we all be considering switching to a diet made up of seasonal food?  It's a big question, and the impact could be huge too. How would it affect the food system? What difference would it make to the planet? In theory, only eating foods that are produced in your region at certain times of the year should mean fewer carbon emissions and less waste. But how big an impact would it really have? How likely is it that such a big change can be affected? And would it really benefit all of us? Our guest in this episode of the podcast is the food entrepreneur, Emilie Vanpoperinghe. Emilie is co-founder of Oddbox, a company that delivers thousands of boxes of in-season fruit and vegetables every week as part of its fight to make the world more sustainable.       Oddbox has one of the clearest tag-lines around: Wonky Fruit & Veg | Deliciously Odd & Delivered to Your Door. Listen to the full episode to find out more about Emilie and Oddbox, why she believes switching to a seasonal diet could have a dra

Is there a link between nutrition and the health changes associated with the menopause? It’s an area that traditionally has not received as much attention as one might hope, but things are perhaps changing. There has been a lot of recent media interest in the menopause, notably Davina McCall’s TV programmes, Scotland First Minister Nicola Sturgeon’s interviews, and other celebrity interventions getting lots of coverage.     But while this public discussion is a welcome change, it has also helped highlight that far-from-enough is known about the health issues associated with the menopause. And the question of menopause and nutrition is an area unfortunately still swamped in myth and pseudoscience. That is where our guest, Dr Sarah Berry comes in. She is Reader in the Department of Nutritional Sciences at King's College London and is Chief Scientist at the health science company ZOE. ZOE has been studying the effect of the menopause on body composition, sleep, heart disease risk, gut microbiome compositi

"Don't be shy. Don't be ashamed. Apply for the jobs and schemes you would love to do." So says Taïeb Mestiri, Scientific and Regulatory Affairs Manager at the Coca-Cola Company, in this episode of the Career Conversations podcast series with Elisa Roche. As millions of students prepare to receive exam results this summer, many will be thinking about their next steps, and Taïeb's story is one which should provide some inspiration. Less than four years ago he applied for an internship at Coca-Cola in Paris and it has been the start of a great partnership. He says that when he first applied, he didn't think he stood much of a chance of being taken on. But he was proved wrong and now his advice to others is to put yourself forward, even if you have some self-doubt. Find out more about the up-coming Food Matters Live careers event series Initially Taïeb studied for a degree in engineering, but his love of food forced him to change course, eventually studying Food Science and Nutrition at Sorbonne University.

There is no doubt that the UK is a nation of curry lovers, curry addicts even, with many of our best, and biggest nights out happening in Indian restaurants.   They are a huge player in the UK food industry. Estimates vary, but one trade group suggests curry houses employ 100,000 people and have annual sales of £4.2 billion.  And that’s not even counting supermarket sales, recipe book sales, and so on.    The impact on our food culture is immense. And the UK is not alone. In so many parts of the world, there’s a big curry culture. Whether you’re sitting under palm trees in Durban, or on a night out in Glasgow, you’re part of a global curry scene. And with this global spread comes a fascinating history, bringing together centuries of trade, immigration, colonisation and culinary innovation. But how do you define a curry? Why has this amalgamation of cuisines become so popular? And what does the future hold? Listen to the full episode to find out why the British in particular have fallen in love with curr

For decades, there has been a fiery debate around Genetic Modification.   It’s seen by many as a solution to some of the world’s biggest food problems, but by others as a reckless scientific gamble, endangering human health and the environment.   Those of us with memories of the 1990s and 2000s will remember GM trial crops in East Anglia being trashed by protesters, with farmers defending them using tractors as battering rams. Genetically modified crops are effectively banned across Europe and the same applies to gene edited crops. And it’s gene editing we’re interested in because the UK Government is trying to pass a new law which could lead to these crops being grown commercially in England. Researchers hope gene editing might help solve global food and health problems, and be more palatable to the public than GM. So, will it be a game changer? To discuss its potential, we are joined by Professor Cathie Martin from the John Innes Centre, where she is leading a research project creating tomatoes which

"I literally have the best job in the world," says Hari Ghotra, Global Food and Beverage Manager at Virgin Atlantic. "I get to travel a lot, meet some amazing chefs, and eat some incredible food." It's hard to argue with that assessment. If you love food and love travel, this is up there as one of the dream jobs. Added to that, Hari is also a hugely successful cook, author and entrepreneur, founding the biggest Indian food digital platform in the UK harighotra.co.uk Her book "Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love" is proving extremely popular too. Hari's job at Virgin Atlantic sees her travelling all around the world, working with caterers, and trying to find the best food to serve in the air. She manages the menus on all inbound flights to the UK and goes to painstaking lengths to make sure that what is served meets the needs of the passengers and crew. There are certain challenges to serving 300 meals at 35,000-feet, not least the way our taste pallets change at alti

Personalised nutrition has been making headlines for some time, but how much impact do different types of interventions have, and which work best? Science has now advanced to a point where it can look deep inside us as individuals and calculate individual nutrition and health needs.   As a result, the personalised nutrition sector is rapidly expanding. But among the hundreds of apps and advisors out there, reliable research about the effectiveness of these tools isn’t easy to find.    The health advice may be personal, the question is: Will it work?  And will any lifestyle changes stick around long-term? This where the Preventomics Programme comes in. It has been gathering evidence on the effectiveness of different approaches to personalised nutrition, and analysing their worth. It is a huge bit of research, looking at the potential of omics sciences, especially metabolomics, and changes in habits as drivers of development. Participants were given personalised plans for nutrition and lifesty

Spain is a food superpower; the fourth largest agri-food player in Europe and the tenth biggest in the world. It is perhaps less well-known as an obvious choice for agritech and innovation. But that feeling is misplaced, and it is changing, as Spain grows as a leading light in this area. In this episode of the Food Matters Live Podcast, we meet one of the organisations fuelling that growth, Eatable Adventures. Eatable Adventures discovers and supports innovative foodtech start-ups. Spain has always been famous for its fishing, aquaculture, vegetables, and much more. Eatable Adventures is helping to raise the country’s profile in areas such as alternative proteins, biotech, AI, and innovative, climate-friendly solutions. It supports start-ups, helping them grow from good ideas, to real-world solutions to the global food system’s biggest challenges. Eatable Solutions’ main focus is on start-ups that supply industry, rather than being consumer-facing. That’s partly down to funding opportunit

"There's no industry like the food industry," says Dai Llewellyn. "No other industry encapsulates all of your senses in the same way." Dai is Head Chef of Product Development at Co-Op UK, but it didn't always looks like he would have a successful food career. In fact, he started out studying a business degree: "I fell into a world of business by sort of doing what I thought I was meant to do, or what my parents expected me to do." Everything changed for him when he got his first job in a restaurant. He says he was instantly hooked after experiencing the comradery and fun: "There was just an amazing buzz around the place." Before taking on his role at Co-Op, Dai worked in a number of high-end restaurants, and he used to work in sandwich development at Greencore. He even won some awards, including one for, what he calls "just a chicken sandwich". We think he's being modest. Listen to full episode to find out why he finds the food industry so exciting, why he believes experience is not the be-a

In the last few years there’s been a growing interest in food and drink products that claim to improve gut health. Research has been booming and, on the Food Matters Live Podcast, we have spoken to some of the world’s leading experts, exploring connections between our gut, what we eat, and our physical and mental health.    In this episode we explore the many different ways the food and nutrition industry is tapping into this market.  It is already a large territory to navigate, around every corner there’s a new probiotic. So which avenues are most beneficial for our individual health, and for developing a business? We take a look at some of the latest trends; fermentation, grain-based foods, and yoghurts spring to mind. But what else is out there? Which parts of the world are most interested in products that claim to promote gut health? Which demographics are fuelling the rapid rise? And how can consumers protect themselves from potentially dubious claims? Listen to the full episode for som