Food Matters Live Podcast

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 supplying natural flavours and flavour ingredients to the food and beverage industry in over 50 countries globally.   Founded in 1965, it has over 58 years of expert knowledge in the creation and manufacture of flavours and speciality ingredients, using in-house manufactured raw materials to meet consumer demand for great-tasting natural products. Lionel Hitchen prides itself on its extensive range of flavour ingredients, following the highest quality practices at all stages of manufacturing, from raw material sourcing, processing and production consistency, through to delivery to customer. Guests: Geraldine Coombes, Technical Sales Manager, Lionel Hitchen Fran Padgham, Marketing Manager, Lionel Hitchen

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 AvebeRoyal Avebe is a market-oriented cooperative of starch potato growers. From plant-based burgers with the perfect texture and taste, to Asian noodles with the perfect bite, to plant-based desserts that requires no cow, they strive to eliminate allergies, e-numbers and unnatural additives.They take responsibility for the whole process, from crop to shop. They are on top of trends, and their international experts help food producers worldwide with the right application of their potato-based ingredients.Guests:Goos Wierbos, Business Leader, Food, Royal AvebeAnnelies Huisingh, Marketing Director, Royal Avebe

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 whey protein in particular.VolacThanks to Volac’s 25 years of industry expertise and innovative, sustainable technology, the UK-produced Volactive® range supports health through nutrition by offering the finest whey protein isolates in the market. Meticulous research, in partnership with world-leading universities, ensures customers across the globe are provided with superior ingredients developed with proven nutritional efficacy at their core.As pioneers of the industry, Volac specialises as the only whey protein manufacturer dedicated to Sports and Active Nutrition. As a result, in addition to producing quality ingredients perfect for Ready-to-Mix shakes, the in-house R&D team delivers unrivalled support in developing many protein-snacking formats.Guests:​​Dr Elisa Glover, Nutrition Specialist, Volac InternationalDr Leigh Breen, Professor of Metabolic Physiology, University of Birmingham

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 BirminghamSuzanna Forwood, Associate Professor of Psychology & Sports Science, Anglia Ruskin University

Marketing is an integral part of the food industry, helping to set trends, change behaviour, and of course, sell products.It is a hugely interesting part of the food industry, both creative and analytical, and it has to be said, competitive.So, what skills are needed to succeed? What are the biggest challenges? And what will the role of a marketing professional look like 10 years from now?This episode of the Food Matters Live podcast was recorded in front of a live audience at the BFI in London as part of our Inspiring Careers in Food events.We were delighted to be joined by three wonderful guests to help answer some of those key questions.Guests:Vhari Russell, Founder, The Food Marketing ExpertsRomy Miller, Global Brand Director, KellyDeliRosie Long, Nutrition Marketing Lead, Nutrilicious and MyNutriWeb

The food industry spends an increasing amount of time, energy and money on sensory science. Millions are ploughed into carefully studying and manipulating the taste, smell and texture of food.  And not just that, but the sounds that packaging makes, the colours of products and packaging; adjusting them for maximum sensory impact.   All these work together to have a significant psychological and physical effect, changing our eating experience. But the work of food companies only goes so far. Once the food is on our table at home, what happens then?   The plates we eat from, the cutlery we use, the lighting, they all have an effect. In this episode of the Food Matters Live podcast, we discuss the latest science, ask just how much impact receptacles have on what we taste, and we ask whether we can use these techniques to eat more healthily. Guests: Kezia Cruz, Food Scientist Dr G.B. (Garmt) Dijksterhuis, Senior scientist, Wageningen University and Research