Table Talk

Imagine it’s the year 2032. The summer Olympics are just kicking off in Brisbane, the Perseverance rover has arrived back on Earth carrying Martian rocks, we’ve just finished recording the 2,000th episode of this podcast, and the UK has just become the fattest nation in Europe. OK snap back to the present and there is still something we can do about that last one. A report by the World Health Organization warns that obesity has already reached “epidemic proportions” in Europe, causing 200,000 cancer cases and 1.2 million deaths a year. The UK is currently 4th in its European rankings and in ten years is predicted to top the charts. The question is: How is this possible in a country where the Government has an obesity strategy, and where at least a dozen policies or white papers have been announced on the topic since 1997? In this episode of the Food Matters Live Podcast, we are going to look at the possible solutions and ask what the food industry can do, to help solve the crisis. We will a

"When I go into a supermarket, I look at the ingredients of a product and I can tell exactly what something is going to taste like," says Angela Trofymova. "It's boring shopping with me." Angela has one of those jobs that sounds too good to be true. She is Group Testing Manager for the Good Housekeeping Institute. That means she is in charge of the institute's world-famous taste tests, which are so renowned they have a huge impact on sales and trends. In this episode of the Career Conversations podcast series, we find out exactly what's involved in running taste testing sessions, and what a typical day looks like for someone in a role like Angela's. Her route to the job has not been simple. She's held many roles within the food industry, and outside of it. At one point she worked for a company where things really didn't click. "That completely depleted my energy," she says. "It made me feel inadequate and I felt like I didn't know what I was doing." But the truth is, things just hadn't wo

The World Health Orgnization's European Regional Obesity Report makes grim reading. It says nearly two-thirds of European adults are obese, a third of children are overweight or obese, and crucially, the numbers are rising. The WHO says no European country is on track to stop obesity rising by 2025. For UK readers, the standout headline is that Britain is on course to have the worst obesity rate in Europe by 2033. But there is one line within the report that offers a glimpse of hope. It says: "Europe can reverse its obesity epidemic." In this episode of the Food Matters Live Podcast, we interview one of the authors of the report, Kremlin Wickramasinghe, Acting Head of the WHO European Office for the Prevention and Control of Non-communicable diseases. For decades obesity has been a major global health issue and as time has ticked on, despite research, government health legislation, campaigns, changes within the food industry, things continue to get worse. It’s a topic we’ve covered before

Technion, Israel’s Institute of Technology is the oldest university in the country and one of the leading universities in the world.   Its Faculty of Biotechnology and Food Engineering is a unique department where expertise from many disciplines comes together. Israel is a global centre of food and agri-tech, producing remarkable innovations, and attracting astonishing levels of investment. But, like anywhere else in the world, there are problems; food waste, overfishing, unsustainable practices, feeding a growing population. Israel is facing all of the above and the issues are taxing its brightest minds. The Food Matters Live Podcast has looked at innovation in Israel before, but in this episode we are going to get a unique insight into one of the world’s leading research centres. The Faculty of Biotechnology and Food Engineering is led by Professor Marcelle Machluf, a remarkable woman who was named Lady Globe Magazine’s ‘Woman of the Year’ in 2018. Her work has been included in the Israel

"It came as it of a surprise," says Jessica Pinnick about landing her job as Brand Manager for the soft drinks company, Belvoir Farm. "As the best thing often do" Jessica has been in the role for around a year and describes her job as being about telling the story of the brand. Belvoir Farm has been around for more than 40 years and is perhaps best-known for its elderflower cordial. So how did Jessica end up in this fantastic marketing role? Her career began at Boots, where she joined as an apprentice and went on a development programme. She says that really helped her decide which direction to take her career in: "I was able to try lots of things until I worked out what I really wanted to do." Jessica stayed at Boots for nearly ten years, before making the move to Belvoir and says it was the level of creativity required in the role, that really attracted her. "It's about getting to understand what consumers want and what they're looking for," she tells Elisa Roche in this episode of the

What will be the impact of Britain’s withdrawal from the EU on food standards in the UK? When the Brexit referendum was held, trade was trumpeted as a great benefit. No longer would the UK be constrained by EU deals; the country could sign trade agreements with whomever it wanted.     Almost immediately, concerns were raised about the effect on food standards, food quality and animal welfare. Consumers and farmers would suffer, it was said. Well, several years on, those trade deals are slowly emerging, and the warnings have returned.      A recent focus has been the big trade deal signed with Australia, which eliminates tariffs on a vast range of products, including lamb, beef, sugar, and dairy.      The Australia deal was the first to be built from scratch, most others have rolled over from what the UK had when it was in the EU, or in some cases deals have been slightly extended. The brand-newness of the Australia deal makes it significant. But how big a deal is it and how significant is th

The Mediterranean diet is the cornerstone of cultures considered to be the healthiest in the world, but do you know exactly what defines it? In many previous editions of the Food Matters Live podcast, it’s kept cropping up… When we talked about Covid and nutrition, there it was.  When we talked about the gut microbiome, there it was.  And when we talked about nutrition and age, you guessed it, there it was again. It’s hugely influential, but our guest in this episode, says many people are confused about what a Mediterranean diet actually is. That confusion means many people are failing to get the benefits of the diet. So if people are confused, how can they be sure that they are eating the right foods? Apparently, it's all in the colour and the taste of what we consume. And what are the benefits? Why is the Mediterranean diet so good for us? What chemistry is happening inside our bodies when we eat certain foods? Critics of adopting the diet away from the Mediterranean think it's difficut

"Rice for breakfast is absolutely standard," says James Forsyth, Performance Chef for elite cycling team the INEOS Grenadiers. That's just one of the many, slightly odd, things he has to think about as part of his role. His job is to prepare meals for all members of the cycling team, as they compete at major events such as the Tour de France. So much thought goes into what the athletes eat and it varies depending on what role the individual cyclist has within the team. One thing is for certain, a lot of food needs to be consumed to make sure the riders are fit and ready to compete at the very top level. "It's about the volume of what they eat at each mealtime," James tells Elisa Roche in this episode of the Career Conversations podcast series. "Each meal would probably equate to around six or seven meals." The INEOS Grenadiers, formerly known as Team Sky, are one of the most successful cycling teams of recent years. Geraint Thomas, who won the Tour de France in 2018, currently rides for t

What is it that motivates Dan Saladino; journalist, broadcaster and author, to continue to tell stories of food? He has spent years producing and presenting BBC Radio 4's prestigious and long-running show The Food Programme, has made documentaries about food all over the world, and most recently has published an award-winning book. "Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them" has been picking up awards left, right, and centre since it was published, most recently picking up two prizes at the Guild of Food Writers Awards 2022. In this episodes of the Food Matters Live Podcast, Dan reveals how his passion for food, and the stories behind it, are inspired by his Sicilian roots. Not only because of the fantastic array of different foods he was exposed to at a time when UK cuisine left a little to be desired, but also because he saw first-hand just how central food was to people's lives and livelihoods. That drove him to a career telling stories about food, how it's

"You don't have to do what everyone else does. Really, really think about what you love in life." That's the advice from Helen Pattinson, co-founder of the hugely successful Montezuma's chocolate brand, in this episode of the Career Conversations podcast series. Helen started her working life as a lawyer, and enjoyed a successful career. But she says, she "didn't really know" what her passion was at the time. Whilst still working is a lawyer, she met her future husband and the pair decided to pack it all in and go travelling. It was whilst they were in Argentina that the idea of starting a chocolate brand first emerged. Helen says they were staying in a small town which had a whole host of chocolate shops. "They can sustain all of these chocolate shops in this tiny little town," she says, "what have we got in the UK?" The couple drew up a business plan, returned to the UK, and opened their first shop in Brighton in the south of England. Listen to the full episode to find out about s

When elite triathlete Justus Nieschlag suffered a partial rupture of his Achilles tendon, it couldn't have come at a worse time. The Tokyo Olympics in 2021, delayed by a year because of the Coronavirus pandemic, were just around the corner and the then 29-year-old was in pain. "Knowing I couldn't perform as I would like and I couldn't train and race 100 per cent meant it was a really tough time for me," he tells Stefan Gates in this episode of the Food Matters Live Podcast, made in partnership with GELITA. "You prepare for four years then it's like this. It was super hard and it was not a good time for me." Justus did compete at the Games, representing Germany in the Triathlon. Despite carrying the Achilles injury, he helped the team to an impressive sixth-placed finish in the team relay. But after the Games came the prospect of a long period of rehabilitation.  Profile: Justus Nieschlag Age: 30 Nationality: German Discipline: Triathlon Honours:  Germany’s middle-distance IRONMAN 70

The US is, of course, a huge player in the food industry and its influences are felt far and wide. From agricultural production, to processing, to fast food chains and advertising. And it’s home to some of the biggest food companies in the world. But is there such a thing as a defined American cuisine? Is it new world ingredients like corn, squash and beans, fast-food foods such as hamburgers, hotdogs and fries? Of course it is more than that, but how do you define it? Can it be defined? In such a vast country, both in terms of area and population, is there one dish that everyone identifies with? Paul Freedman is an expert on the subject and tells the Food Matters Live Podcast there are three elements to US food; Regional, Modern Industrial Food, and Variety. Listen to the full episode to hear about the different dishes that play a major role in the eating habits of Americans, why how and where you eat can be just as important as what you eat, and the important role of race and gender in def

How much do consumers want to know about the environmental impact of the food products they buy? There's no doubt that environmental issues are increasingly on the minds of shoppers, but it can be difficult to know if what you're buying is "good" or "bad" for the planet. With that in mind, Foundation Earth is trying to establish a simple front-of-pack grading system that offers answers at a glance, whilst also providing the opportunity for further reading through a QR code. The United Nations estimates that the food system accounts for more than one-third of global greenhouse gas emission, a sobering thought. But the environmental impact of a food product goes well beyond just how much carbon is pumped into the atmosphere. Foundation Earth says we need to be looking much more broadly at things like land use, water pollution, and biodiversity. And it's no use just looking at how production impacts the environment without considering transport, how the product is cooked, and how waste packagin

"It was a very humbling experience, with many learnings that I still treasure." That's how Alberto Lo Bue, Managing Director at the food waste app, OLIO, describes an attempt earlier in his career to launch his own start-up. "It's not enough to do something just because you want to do it," he tells Elisa Roche in the latest episode of the Career Conversations podcast series. "You can do a much better job if you care deeply about the mission and the cause." Alberto's career has seen him work for some of the biggest players in the tech sector. He started life in southern Italy, but moved to the north of the country and eventually the UK to complete his studies. After doing a degree in management and economics, his first job was working with a start-up incubator in Berlin. He describes his role as helping new companies solve their biggest issues. Next up was Foodpanda, an online food and grocery delivery programme which is massive in Asia and many other parts of the world. "That was my 'in' int

Sustainability is at the top of the agenda for many consumers and businesses in the food sector, but how do you make your hospitality business more sustainable without breaking the bank? There's no doubt that consumers are more aware than ever of climate change, and in some cases are willing to pay more for the planet-friendly choice. But sustainability works on many levels, it's not just about your carbon footprint, and highlighting your environmental credentials can be tricky. And it must not be forgotten that for many, a more expensive choice simply isn't an option. In this episode of the Food Matters Live Podcast, we look at how hospitality businesses can be more sustainable and how doing so could even help to bring their costs down. Join our Masterclass: How to integrate sustainability into your foodservice business The Sustainable Restaurant Association (SRA) is helping businesses in this area and says, when it comes to sustainability, a 360-degree approach is needed. Companies ne

There's no doubt that the personalised nutrition market is growing, and fast. Forecasts suggest the sector could be worth anything between $15bn and $25bn within the next five years. And it seems to be everywhere you look, with a wealth of apps, advisors, and new companies entering the market.   But it’s an area that’s pushing the boundaries of science and medicine. In this episode of the Food Matters Live Podcast, we take stock and ask: Where are we at with personalised nutrition? What does the science say? Just how optimistic, or cautious, should we be about how effective this approach is? And what’s driving the growth in the sector? Technology is certainly helping the sector to grow, but does the future of personalised nutrition lay online or face-to-face consultations? Is there much difference, both in quality of advice and outcomes, between visiting a trained professional and using a data-driven app? Personalisation could be as simple as following a vegan diet, but it can be as co

"I never knew that my job existed," says April Dear, Senior Product and Packaging Development Manager for Asda. "That's why I'm really passionate about letting younger people know about all the different paths that are out there." In this episode of the Career Conversations series, we learn all about April's role at one of the UK's biggest supermarkets. Her job means she is responsible for a large team of product development managers, covering meat, fish, poultry, vegetables, and frozen foods. That means coming up with ideas for new products from scratch, doing market research, then taking them from the drawing board to the supermarket shelves. It's no mean feat and can take many months, and thousands of man-hours before a product is ready to be sold. April says her career began in the kitchen, where she was a successful chef: "I started working in kitchens when I was 13, just doing pots. And I worked in kitchens the whole time I was a teen. "Then I had my daughter when I was 19, and I conti

Dr Saliha Mahmood-Ahmed's career has taken her in all sorts of different directions. She is a junior doctor working in the NHS, an author, and of course she won MasterChef in 2017. But her passion for good food doesn't stop there, Saliha co-founded the No Hungry NHS Staff campaign. It's about making sure NHS staff have access to hot, affordable, nutritious food - whatever time of the day or night they are working. In this episode of the Food Matters Live Podcast, Saliha says she sees the impact bad diet has on people's health every day in her NHS work. That's mainly in patients (she specialises in digestive disorders), but also the short-term impact of staff going hungry or being forced to eat poorly. She's also keen that, when it comes to diet-related health outcomes, prevention should be given more prominence. Saliha believes as much attention should be paid to what people eat in the years before they become ill, as the medicine they are given once a problem emerges. Listen to the fu

What’s the link between the food we eat and brain function? We’ve spoken on the Food Matters Live Podcast recently about nutrition and healthy ageing, but the link with cognitive function warrants an episode all of its own. There’s a lot of current research into whether diet can slow down cognitive ageing and even reduce your risk of dementia. The notion of ‘brain food’ is nothing new, but how much of what we’re told stands up to scrutiny?   What does the research tell us?  And what should we be eating to keep our brains healthy? The brain makes up just two per cent of our bodyweight, but uses 20 per cent of our oxygen intake, 20 per cent of the glucose we consume, and needs more than 1,000 litres of blood every day. It would seem to follow that the nutrients we consume through the food we eat will have a big impact on our brain function. But we're interested in looking at the facts, the science, and the research that either supports or contradicts that assumption. In recent years it’s

What's the secret to having a successful career as a flavourist? Marie Wright, Chief Global Flavourist at food processing corporation ADM, says it's all about passion. In this episode of the Career Conversations series, she reveals all to Elisa Roche about how she rose through the ranks to become one of the best flavourists in the world. And, although she says there are many elements to forging a successful career, passion, grit, and a desire to keep learning will get you a long way: "It's important that you don't ever get to a position where you say I'm there now, I don't need to learn anymore." Marie's job involves helping brands to create new flavours from scratch, or recreating complicated flavours that excite the senses. But how do you go about doing that?  She says a good analogy for her job is a perfumer, creating tastes and flavours for food. She grew up in the UK, now lives in America, and was influenced by her Turkish father and Italian mother's cooking. All of which stood her in good