Table Talk

There is a bewildering world beneath our feet that is both teeming with life and crucial to the global food system. It is a narrow, constantly moving, ever evolving, region within the soil known as the rhizosphere and it is vital to the health of crops and the land itself. A healthy rhizosphere is filled with a diverse range of microorganisms, which means taking care of it is anything but simple. In fact, there is lots we do not know about this complex region, or about the way those microorganisms interact with the soil and crops. In this episode of the Food Matters Live podcast, made in partnership with Anglo American, we delve into what we do know about the rhizosphere and gain an understanding of what else science is trying to learn about it. The prospect of acquiring new knowledge makes this a fascinating topic, and we know that gaining a greater understanding of the rhizosphere is crucial to the future of farming. There are few people in the world who know more about this topic than our guest. Gue

Microplastics; tiny pieces of plastic usually less than 5mm in length, are a growing concern in the food industry. They come from a variety of sources, and the more research that is done, the more it seems they are making their way into every corner of the globe. Microplastics have been found in our oceans, our farmland, and our woodlands. They are not only polluting the environment, they are also finding their way into our food. One study estimates that the average person consumes roughly five grams of plastic per week, that is about the weight of a credit card. So, in this episode of the Food Matters Live podcast, we ask: How worried should we be, for the planet’s health and our own? And how on earth do we go about eradicating something so tiny, yet so omnipresent? Guests Jeanette Rotchell, Professor of Aquatic Toxicology, University of Hull James Lofty, PhD Research Student, Cardiff University School of Engineering

How much does front-of-pack information affect the food choices we make? When we shop, many of us have our health in mind, but it can be a challenge to work out which products are genuinely good for us. Nutritional labelling is supposed to help us along the way, but how effective is it?   Since the introduction of the traffic light system in the UK, obesity numbers have actually risen. Health claims are made, but do not often give us the full picture, so how do we make food labelling more transparent? And underlying all of this is the big question: Does any of the information on food packaging actually make a difference to our diets and our health? Guests: Zoe Davies, Nutritionist, Consensus Action on Salt, Sugar and Health Jo Tucker, Senior Lecturer, University of West London

As more and more of us turn to a plant-based diet, the challenges the sector faces continue to come into sharper focus. One of the biggest, is recreating the appearance, texture, flavour and mouthfeel of meat products. On the Food Matters Live podcast, we have often talked to companies investing heavily in Research and Development to try to address these complex challenges. In this episode, made in partnership with Royal Avebe, we are asking if the answers could be found in a surprising place - inside starch potatoes? The potato is a vegetable which feeds a billion people a day, but it is also becoming renowned as a source of protein, fibre and starch ingredients.   It is also being used as an ingredient for processes like gelation and emulsification.    So, as the latest data shows that 25% of the UK population alone might be vegan or vegetarian by 2025, could the potato be about to increase its already significant influence on the global food industry? Guests: Jaap Harkema, Segment Manager, Royal Ave

Attention Deficit Hyperactivity Disorder, or ADHD, is a condition that affects people’s behaviour. It is estimated that globally, around 5% of children and 3% of adults have it. There is no cure for ADHD, although there are some medications to help manage the condition. There is also growing evidence that nutrition may have a role to play. The question is: How much can what we eat and drink affect a condition like ADHD? Is it a crucial part of managing the condition, a total red herring, or one important cog in a very complex wheel? Guests: Dr Duane Mellor, Nutrition and Evidence Based Medicine Lead, Aston Medical School Alex Richardson, Founder, Food and Behaviour Research

Obesity is one of the most visible public health problems right across the world.    The World Health Organization started sounding alarm bells in the 1990s.   But despite various interventions by governments, so-called “globesity” has continued its inexorable progress. It is clear that our changing diet plays a role, and many experts have singled out highly processed and refined foods as a major problem, particularly in the West. But in this episode of the Food Matters Live podcast, we ask: What is it about these particular types of food that contribute to obesity?    And given the complexity of the issue, would eliminating them from our diets actually make much of a difference? Guests: Professor David Raubenheimer, Leonard Ullmann Chair in Nutritional Ecology, Charles Perkins Centre, University of Sydney   Dr Amanda Grech, Research Fellow, Charles Perkins Centre, University of Sydney

Over the past few years sustainability has really come to the fore – becoming an essential aspect of any forward-looking food business. On the Food Matters Live podcast, the topic comes up again and again. Given the scale of the global challenges around climate change and a growing population, it seems inevitable we will be talking about it for some time to come.  The tricky thing is lots of claims are made about sustainability, so for investors looking to back businesses, the question is: How do you separate greenwashing from genuine progressive thinking?   Join the conversation – take part in Sustainable Food Week And where should climate-conscious people, who want to see real change in the food system, be looking to invest? In this episode, we investigate sustainable investment trends and ask how investments can help build a sustainable food system. Guests: Rogier Pieterse, Managing Director, Pymwymic  Patrick Thomas, Investment Director, Head of ESG Portfolio Management, Canaccord  Christian Guba,

Dr Rupy Aujla is an NHS GP who is making waves, linking food and medicine. His story is a remarkable and deeply personal one, which has led him on a journey he never imagined he would embark on. Claims about the medicinal properties of certain foods have been spoken about for years. The use of food as medicine dates back centuries – the Ancient Egyptians, for instance, consumed onions to aid digestion and goose fat was used to ease pain. But how far can we go with the idea of using food to help with medical conditions? It is clear there are dangers in getting the messaging wrong around this, medicine has saved countless lives. So in this episode of the Food Matters Live podcast, we speak to Dr Rupy and ask: What does the science say?  Guest: Dr Rupy Aujla, NHS GP, best-selling author, Founder ‘The Doctor’s Kitchen’

Millions of Jewish families around the world are celebrating Passover with storytelling, wine, and food. If you do not know, Passover is a religious festival that commemorates the liberation of the Israelites from slavery in ancient Egypt. The celebrations are filled with deep meaning and powerful symbolism. The Seder Meal takes centre stage. It has many elements, with each item having its own symbolic meaning. And like the story behind Passover, these foods have been passed down for generations and hold significance for lots of people. So, in this episode of the Food Matters Live podcast, we explore this delicious tradition, unpack the symbolism within, and look at how people are celebrating in the modern world. Guests: Nora Rubel, Chair of the Department of Religion and Classics, University of Rochester Helene Sinnreich, Director of the Fern and Manfred Steinfeld Program in Judaic Studies, University of Tennessee

Arthritis is a debilitating condition which affects millions of people around the world.   In the UK alone, there are up to 10 million people living with it and it affects people of all ages. So, what role can what we eat play in preventing and managing the condition? Spoiler alert - there is no one-size-fits-all miracle diet. But while we can be sure there is no miracle diet for arthritis, there are many foods which appear beneficial in fighting inflammation and joint pain. So a greater understanding of the role of diet and nutrition is really important. In this edition of the Food Matters Live podcast, we discuss which foods might be useful and which to avoid.  And we ask whether supplements can play a role, and whether current research into areas like the gut microbiome might bring new solutions. Guest: Martin Lau, Services Development Manager and Dietitian, Arthritis Action

Throughout history, where there have been human beings, there has been fermentation. Human beings have a long-standing fascination with fermented foods, the question is: why? Fermented products are enjoying a huge boom at the moment, Kimchi, Kefir and Kombucha are all on the up. But that is just the tip of the iceberg. The truly interesting fact is something like a third of all food consumed by humans is fermented. Fermentation is used in the making of pickles, olives, bread, beer, wine, chocolate, coffee, vinegar, soy sauce – the list goes on. And we have been doing it for thousands of years. So, in this episode of the Food Matters Live podcast, we look at why humans ferment their food, find out about different fermentation methods, and ask what today’s food innovators are taking from this vast, rich tradition. Guests: Simon Poffley, Founder, The Fermentarium Eve Kalinik, Registered Nutritional Therapist, Author and Podcaster

Mushrooms have been eaten since the earliest history; a constant, in cuisines and medicine.  So, harnessing their functional properties is nothing new but the mushroom is turning out to be the perfect modern food.   Low in calories and carbohydrates, fat, and sodium, cholesterol-free, chock full of vital nutrients and fibre, and, importantly, apparently loaded with nutraceutical properties. There is something of a boom in the mushroom world at the moment, in foraging, in sales of medicinal products, in grow-your-own mushroom kits. So how is the food and supplements industry taking advantage of this boom? And how might they be used in the functional foods of the future?   There are 140,000 species of mushrooms, and still lots to learn about many of them. So, are we on the cusp of a mushroom renaissance? Guests: Andy Overall, Field Mycologist Simon Salter, Co-Founder, DIRTEA Zoey Henderson, Founder, Fungtn Grayson Hart, Founder, Puresport

For thousands of years, ginger has been an essential part of many cuisines. It would be hard to think of an ingredient which has quite as distinctive a combination of flavour, aroma and taste.  Ginger is a versatile and widely used flavouring in the food and beverage industry, and is used in a range of products, from baked goods and confectionery to drinks, sauces and marinades. Its characteristics are valued by manufacturers of food and drink but increasingly, functional foods, and products in the wellness sector too. It has become a powerful ingredient in many products. So in this episode of the Food Matters Live podcast, made in partnership with Lionel Hitchen, we explore ginger’s potential as a flavour ingredient and look at its complexities, the differences in flavour profiles and the opportunities. We also look at the innovative ways ginger is being used in products to create distinctive tastes that appeal to consumers. Lionel Hitchen Lionel Hitchen is a UK family-owned company manufacturing and

When it comes to food research, there are few places playing a bigger role than Wageningen University and Research. It has been the beating heart of Dutch agricultural innovation for nearly 150 years, helping the country’s food industry become the envy of the world since opening as an agricultural college in 1876. Today, the university is still leading the way in a country with an incredibly entrepreneurial food sector. Whether it is alternative proteins, sustainability, or innovative production processes, the Dutch are forging ahead. In this episode of the Food Matters Live podcast, we try to understand what is behind Wageningen's success, and how it hopes to maintain its place at the forefront of food innovation. And we look in particular at its projects on the future of proteins, part of a drive to make the Netherlands more sustainable. Guest: Luisa Trindade, Professor of Bioresources Breeding and Genetics, Wageningen University and Research

Irritable Bowel Syndrome (IBS) affects more than one-in-twenty people worldwide. It occurs in populations all over the planet and it can be debilitating. But what role can food, diet, and nutrition play in managing IBS flare ups? The causes of IBS are not currently well understood, which makes managing it very difficult for sufferers. There is a lot of research underway into the role diet and nutrition can play in managing the condition though. So, in this episode of the Food Matters Live podcast, we look in detail at which foods might cause flare-ups, the foods you should eat and those you should avoid, and we look at nutrition and lifestyle strategies for dealing with IBS. Guest: Monika Bettney, Founder, MB Dietetics

Have you ever stopped to consider the huge role the potato plays in the global food industry?  This humble root vegetable, native to the Americas, has become a staple around the world. It is at the centre of the food industry and at the heart of many of our diets. But what is really interesting, is that over time the potato has revealed even more of its secrets and is emerging as a perfect source of many ingredients.  We are not just talking about starches, but protein and fibre too. In an age where the desire for plant-based products is rising, the potato is becoming ever more useful. In this episode of the Food Matters Live podcast, made in partnership with Royal Avebe, we explore the potato's centuries-long journey from exotic foodstuff, to being one of the world's largest food crops. And we ask two big questions: What can the potato offer in today’s cutting edge food industry? And what secrets are still inside the potato, waiting to be discovered? Royal Avebe Royal Avebe is a market-oriented coope

Does making greener food choices always come with a cost? More specifically, is the cost of living crisis forcing consumers to act less sustainably? There is tons of research out there on how cost effective going green can be, some people say it is cheaper, while others claim it is simply too expensive.  And it can be hard to get to the facts, especially when products labelled as eco-friendly often seem to be at a premium. Join the conversation - take part in Sustainable Food Week The Independent newspaper even claims 6/10 shoppers say they have had to make less sustainable choices during the crisis due to costs. So what is the truth in all of this and how do we all, consumers and producers alike, arrive at a more sustainable future? Guests: Kate Mesher, Research Executive, Ipsos UK Jonathan Hall, Managing Partner, Kantar’s Sustainable Transformation Practice Aoife Allen, Director, Hubbub

Whey protein may conjure up images of gym-goers and competitive athletes, but there is growing evidence that it could benefit many more people. As we see aging populations around the world, attention is increasingly turning to our physical health in later life. As we get older, it becomes more challenging to maintain and build muscle mass, and the effects of that can be devastating. The main hazards are trips and falls, but muscle loss is also associated with comorbidity and mortality. In this episode of the Food Matters Live podcast, made in partnership with Volac, we dig deep into the science and ask: How much can we support the health of our muscles through the things we consume? Volac is currently working with Dr Leigh Breen from the University of Birmingham on a clinical study examining the link between dietary protein and muscle loss in older age. Listen to the full episode to find out more about the study, why some proteins are better able to help slow muscle loss, and what the future holds for w

Many aspects of our lives can potentially affect fertility, but there are few we can control. Our environment, stress and sleep are difficult to change, and our genetics are what they are. But diet is one of the factors we can, in theory at least, have some level of control over. So, how can adjustments to our diet help aid fertility? It is certainly a question the supplements industry has asked, the shelves of chemists sag under the weight of fertility supplements for men and women. And, of course, there is an awful lot of myth, hearsay and tradition about foods which it is claimed can help you get pregnant. But there is strong evidence too - and that is what we are interested in looking at.  What does the evidence say about the link between what we eat and fertility for both men and women? Guests: Grace Dugdale, Reproductive Biologist, Nuffield Leeds Hospital

Social media is credited with many things and blamed for many more, but what role does it play in the food choices people make? Online, we are bombarded by images of all kinds and food has taken its place alongside everything else. And, of course, we are trapped in our own social media bubbles - drawn to things because our friends have liked them, or because our favourite influencers have been paid to endorse them, or because the algorithms have analysed our online shopping lists and other personal details, and have decided we should see pictures of steaming Sunday roasts, salads or pizzas. We are often warned about the dangers social media can pose to young people, but we are all susceptible to being influenced. So what does all of this add up to when it comes to our diet and nutrition? Has social media made us less healthy, more at risk of eating problems, or more aware of healthy choices?  Guests: Suzanne Higgs, Professor in the Psychobiology of Appetite, University of Birmingham Suzanna Forwood, Ass