Table Talk

What role can new developments in ingredients play in moving us towards a more sustainable global food system? As food companies move towards a more circular, less wasteful model, how important will ingredient innovation be? In this episode of the Food Matters Live podcast, recorded live at our Sustainable Food Forum in London, we try to answer those questions. Attend our Sustainability events in April Experts and innovators explore the pipeline of emerging sustainable ingredient development, which will shape the future of food.  They also delve into the potential of up-cycling waste products into new ingredients and foods. Guests: Carl Jones, Plant Sciences Director, Mars Advanced Research Institute Zbigniew Lewicki, Chief R&D and Sustainability Officer, formerly Unilever and Pepsi-Lipton Eve Martinet-Bareau, Global Innovation Program Director, IFF

The gut microbiome is one of the hot topics on the lips of nutritionists, dietitians, and the food industry as a whole. But are consumers keeping up with an area of understanding that is moving at such speed? From probiotics, prebiotics, postbiotics, to the impact of artificial sweeteners on the mind-gut connection, there is a lot to get your head around. In this episode of the Food Matters Live podcast, recorded live at our Inspiring Nutrition event in London in November 2023, we delve into this dynamic market. Our panel moves beyond the buzzwords and discusses the opportunities and the pitfalls of a still evolving market, and which ingredients are driving this area forward. This session was titled: "Staying ahead of the cutting-edge gut microbiome market." Host: Alex Ruani, UCL Doctoral Research and Chief Science Educator, The Health Sciences Academy Guests: Emily Leeming, Registered Dietitian and Nutrition Scientist, King's College London Jon Walsh, Founder and CEO, Bio & Me Susan Gafsen, Direct

There are multiple challenges facing the global food system, so how can we go about changing it to overcome them? It is projected that the system will need to feed nearly 10 billion people by 2050, a big enough challenge in itself. But when you combine that with protecting the planet and building more resilience, it becomes and even more daunting task. In this episode of the Food Matters Live podcast, recorded live at our Sustainable Food Forum in September 2023, we do our best to find some answers. How must the global food system needs to change to meet the challenges of a growing population, whilst simultaneously protecting the planet? And how do we build more resilience into the system, making sure all of us have access to a healthy, affordable, and environmentally-friendly diet? Guests: Jonathon Porritt, Environmental Campaigner Marjolein Brasz, CEO, Foodvalley NL Dr Helen Harwatt, Senior Research Fellow, Chatham House Angela Francis, Chief Advisor Economics and Economic Development, WWF

Traditionally used to make products like vitamins, precision fermentation has been gaining popularity as an alternative way to produce dairy. It harnesses the power of microorganisms and can be used to make all sorts of products like milk, cheese, yoghurt and more. It is a technology that could transform the way we understand animal-free dairy. And with the dairy industry expected to grow by around $300 billion by 2028, according to Statistica, could precision fermentation serve as a sustainable solution to meeting future demand? In this episode of the Food Matters Live podcast, we look at how precision fermentation works, the benefits and challenges of using the technology, and look at what the future might hold for it. Guests: Garrett Broad, Associate Professor of Communication Studies, Rowan University Oscar Zollman Thomas, Analyst, Formo

Personalised nutrition is big business, and it is forecast to get even bigger in the coming years. Some estimate that the sector will be worth between $15-$25bn before the end of the decade. So what are the opportunities? What is getting people exciting? And how can the food industry capitalise on this growing market? This episode of the Food Matters Live podcast was recorded live at our Inspiring Nutrition event, held in London in November 2023. Our panel reflects on why personalised nutrition has gained so much momentum in recent years, the products which are leading the way, and key lessons for companies looking to enter this space. Host:  Alex Ruani, Chief Science Educator, The Health Sciences Academy Guests: Mariette Abrahams, CEO and Founder, Qina Stacey Lockyer, Senior Nutrition Scientist, British Nutrition Foundation Vimal Karani, Professor in Nutrigenetics and Nutrigenomics, University of Reading

For about a century we have been fortifying some of our foods. It has been seen as a powerful tool in the world of nutrition, where essential vitamins, minerals, and nutrients are added to foods to improve their nutritional value. It is a strategy that has the potential to address global health challenges, from vitamin deficiencies to other public health concerns. And still, there are new developments happening today. In the UK, the Government wants to add folic acid to some types of wheat with the aim of reducing birth defects in babies. But how effective is fortification? Who should decide which foods are fortified and with what? And what does the future hold for fortified foods? Guest: Dr Carrie Ruxton, dietitian and health writer

There is no doubt that a shift towards healthier and more sustainable diets presents enormous opportunities for the food industry. But it also throws up a whole host of challenges, many of which the sector is grappling with right now. Although more of us are seeking alternative food products, sometimes the alternatives being offered either don't quite fit the bill, or they will take a while to become established. There are, of course, many fantastic alternatives that are already satisfying consumers all around the world, but there is more work to be done. This episode of the Food Matters Live podcast was recorded at our Sustainable Food Forum in London in September 2023. The panel discussion was titled: "We become what we eat, and so does the planet: changing global diets." Our guests discuss some of the key questions facing the industry, such as: Are consumers ready for a new source of food? How willing are they to make dietary changes? And how do we transition to more sustainable diets? Guests: Jenny

In this episode of the Food Matters Live podcast, we focus on the role innovation in ingredients has to play in creating a more sustainable global food system. The demand for plant based and vegan ingredients is soaring globally as consumers become ever more health and environmentally conscious in their food and lifestyle choices.  Manufacturers are incorporating new ingredients into their food portfolios to meet this demand.  So, how can we accelerate ingredient innovation? And will these new ingredients meet the need for improved flavours, textures and greater nutritional value? This episode was recorded live at the Food Matters Live Sustainable Food in London in September 2023. Guests: Shayna Fertig, Senior Advisor to the President, The Good Food Institute Gil Horsky, Founding Partner, FLORA Ventures Wouter Zwagemakers, Chief Commercial Officer, The Seaweed Company

In this episode of the Food Matters Live podcast, we explore the nutritional powerhouses that are blueberries. Aside from being delicious, it is claimed blueberries pack an incredible punch when it comes to promoting our well-being. They are bursting with antioxidants, vitamins, and fibre, and the potential health benefits of these small but mighty berries have been jumped on by food producers and news editors hungry for a juicy headline for some time. As well as claims about supporting our overall health, it is suggested they might also play a role in the prevention of disease and illness. But, what does the science say? Guest: Dr Jose Lara Gallegos, Senior Lecturer in Human Nutrition, Northumbria University

Sustainability is a huge concern for the food industry, it is fair to say it has moved well beyond being a buzz word. But to what extent do sustainability, a healthy diet and affordability matter to consumers? It is an important question to explore, and one that throws up a whole host of additional questions. In this episode of the Food Matters Live podcast, recorded live at our Sustainable Food Forum event in London, we delve into those questions. Consumer food choices are influenced by what is available, affordable and accessible.  So, how can the food industry collaborate to help consumers eat more sustainably? What is required to bring this transformation about? Where are the opportunities and who is going to make this change happen? Guests: Fabia Bromovsky, Strategic Advisor, Sustainable Food Trust Alex Smith, Founder & CEO, Alara Wholefoods Ann Trevenen-Jones, Lead: Food Systems Governance, GAIN Andy Shovel, Managing Director, THIS

Sustainability is at the heart of so much of the food sector, with discussions often focusing on manufacturing processes, food waste, and meat and dairy alternatives. But the most difficult sustainability challenges, and arguably the most impactful, are a step before any of that. In this episode of the Food Matters Live podcast, made in partnership with CropLife Europe, we focus on agriculture. There is no getting away from the fact that farmers are under increasing pressure to feed a growing population, and doing so in a sustainable way adds another layer of complexity. In Europe, the challenge has been set. The European Commission’s Farm to Fork Strategy, which is a central part of the European Green Deal, calls for a major reduction in the use of chemical pesticides, while making sure the supermarket shelves remain fully stocked. So, what are the challenges in meeting those goals? What, if anything, needs to change to make them more achievable? And what are some of the solutions being proposed? Guest

In this episode of the Food Matters Live podcast, we look at the economics of creating a more sustainable food system. Sustainability is front of mind for most businesses in the sector, but has the economic argument been won? Does being more sustainable have to mean reduced profits? This episode was recorded live at the Food Matters Live Sustainable Food Forum, held in London in September. This session was titled: The business case for sustainable food across the supply chain. Our panel discusses the economics of moving to a more sustainable system of farming, and asks: have we reached a tipping point in the financial argument? Guests: Kayhan Atalay, Head of Marketing, Anglo American Crop Nutrients (UK) Anne Marie Butler, Global Director of Strategy and Innovation, Edlong Alberto Musacchio, CEO, Food Evolution

In this episode of the Food Matters Live podcast, we dive into the fascinating world of molecular farming. Also known as biofarming, it is redefining the way we produce essential proteins, pharmaceuticals, and other valuable substances. You could describe it as a blend of agriculture and biotechnology, and some say it could transform our world in incredible ways. But, is it all it is cracked up to be? And will the reality live up to the promise? We look at the science behind molecular farming, explore its potential applications, and look at how the food industry might benefit. Guests: Oded Shoseyov Professor of Protein Engineering and Nanobiotechnology, The Hebrew University of Jerusalem Kathleen Hefferon, CEO, Forte Protein

When it comes to physical performance, increasing endurance is of huge concern to many athletes. In this episode of the Food Matters Live podcast, made in partnership with GELITA, we take a closer look at an ingredient that is making waves in the world of sports nutrition: collagen. Although most of us will be familiar with its potential benefits to skin health, its allure extends far beyond aesthetics, especially for athletes. From its role in enhancing muscle recovery and growth, to its impact on bolstering joint health, collagen is emerging as a game-changer for sports performance both on and off the field. And with athletes constantly pushing their bodies to the limit, collagen could provide the extra endurance needed in striving for that personal best. But what does the science say? Do collagen supplements have the potential to revolutionise athletic performance? And how can it be used to optimise training and endurance? Guests: Dr Andrea Löw, Historian and Endurance Runner Dr Ulrike Braun, Scienti

There are few industries as innovative as the food sector, and few facing quite so many challenges. Global political turmoil, a growing population, and the climate crisis are once again pushing the food industry to adapt. In this episode of the Food Matters Live podcast, recorded in front of a live audience during our Sustainable Food Forum event in London in September 2023, we shine a light on the people leading that adaptation. Attend our Sustainable Sourcing Event in April Some of the ideas discussed are still in their infancy, hinting at the transformative potential that lies ahead, while good progress is already being made in some more familiar areas. Covering a range of activities, but all reflecting a rethinking of every aspect of the way we source, produce, package, distribute, promote, buy and consume food. Guests: Mariano Oto, CEO, Nucaps Nanotechnology David Erlandsson, Co-Founder, Aliga Microalgae Matthieu Hug, CEO, Tilkal

Gut health is of growing concern for many people, but for athletes it can be of vital importance, and there are some very specific issues. Problems in this area are common among the physically active, and their impact can be wide ranging. In recent years our understanding of gut health has grown considerably, and it appears the more we learn, the more we realise just how central it is to our overall health. We also know that for active consumers, be they professional athletes or more casual gym-goers, finding products that boost their performance and health is a key priority. So, in this episode of the Food Matters Live podcast, made in partnership with FrieslandCampina Ingredients, we marry those two huge topics and looking at gut health in active consumers. What are some of the specific issues that arise in those who are physically active? What might some of the solutions be? And how is the food and beverage industry responding? Backed by a healthy dollop of science, we explore the worlds of fermentat

How is consumer demand shaping the future of the food industry? It is a question that is almost constantly being asked by companies, entrepreneurs and staff across the world, in what is a hugely competitive market.  There is arguably no other sector that is as tuned in to what its customers want, and delivering on those wants and needs is crucial for any business to survive. But, as many of our listeners will know, it is not always a straight line and that means plenty of adaptation and innovation. The plant-based sector, for example, has seen some interesting recent developments, with some manufacturers re-thinking the types of products they produce. In this episode of the Food Matters Live podcast, made in partnership with BENEO, we look at some of the trends and innovations designed to satisfy a complex consumer base. In relation to plant-based, we learn more about hydrocolloids and the role they have to play. We also find out how BENEO is responding to consumer demand for reduced sugar products. T

In a world full of uncertainty, a little knowledge can get you so far, but in-depth understanding can really make the difference. Consumers and the food industry itself have been through monumental change in recent years, and the effects are still being felt across the globe. Added into the mix are new emerging uncertainties. In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we asses where consumers are right now, and where they might be heading in the future. Each year Tetra Pak publishes its Index, a report that looks at consumer trends around the world. The Index is a great tool for identifying new growth opportunities and providing the latest facts and figures in the food and beverage industry. The 2023 Index offers some hugely valuable insights into what consumers want, and where the industry might be heading. So, what is the state of play as costs are rising, environmental concerns are reaching fever pitch, and we all get used to a post-pandemic world? Guest:

There is a global dietary problem that needs addressing, and it is called ‘the fibre gap’. Put simply, it is the difference between how much fibre we should be consuming (roughly 30 grams per day) and how much we are actually consuming (on average, 18 grams per day). That means the average person has a daily fibre deficit of 12 grams and the effects of that can be far-reaching. Fibre plays a crucial role in our overall health and it has been suggested that bridging the fibre gap, could have a significant impact on public health. In this episode of the Food Matters Live podcast, made in partnership with Tate & Lyle and recorded at our Tastes of Better event, we look at how we might get more fibre into our diets. It appears that messaging around eating more fruit and vegetables simply is not working, so could fortification be the answer? Tate & Lyle has developed Promitor Soluble Fibre, with the promise of increasing fibre intake without affecting taste and texture. Listen to the full episode to

In this episode of the Food Matters Live podcast, we dive deep into the critical topic of fuelling the bodies of athletes, with a particular focus on female athletes.  In previous episodes, we have emphasised the importance of achieving the correct nutritional balance, and explored the lack of research regarding the nutritional requirements of female athletes.  But now, we are taking a more in-depth look at a specific issue that looms large in the realm of sports nutrition - low energy availability. Low energy availability (LEA), affects both male and female athletes, but its impact can be especially pronounced among sportswomen. So, what exactly is low energy availability, and why does it deserve our attention? LEA can have a significant impact on an athlete's overall performance and health. It is a complex area, with dietary choices, energy expenditure, and physiological functions all having a role to play. Understanding how low energy availability relates to nutrition is essential for athletes and the