Food Matters Live Podcast

Olivia Ferdi, Co-Founder of TRIP, a brand which produces drinks and oils using cannabidiol (CBD), is nothing if not inspiring.You have more than likely seen the brand advertised or on shop shelves in recent months, and it continues to grow.None of that is by accident, Olivia and her husband and Co-Founder, Daniel Khoury, have worked tirelessly to get the brand out there. She is a former lawyer, which may have come in useful in a sector which has been so controversial with legislators.   Globally the CBD boom is continuing and Trip is achieving remarkable things here in the UK, getting listed in Sainsbury’s, Ocado, and Selfridges among others, and around the world.Trip recently announced a partnership with the international supermarket chain Carrefour.It has been an incredible journey so far and, perhaps, it is just the beginning.Olivia Ferdi, Co-Founder, TRIPOlivia is the co-founder of TRIP, the innovative CBD lifestyle brand on a mission to transform mental wellbeing. Creating calm in the everyday chaos, TRIP is a range of next-gen wellness products. After a career in law at Allen & Overy LLP and Farfetch, Olivia launched TRIP in 2019. Featured in Vogue, described as "Glossier for CBD" by Dazed magazine - TRIP's range of CBD infused drinks and wellbeing products are crafted to support daily stress and anxiety. Harnessing plant-power, TRIP is sold in the most prestigious bars and restaurants globally including Soho House and wellness destinations including Boots. TRIP is disrupting the alc-alt landscape catering to shifting consumption moments to support the nation's mental wellbeing.

The role of the nutritionist is constantly changing, but what might it look like in the future? Over the last few decades, there have been big advances in nutritional science, and technology is transforming the industry too. There is a whole plethora of apps offering personalised nutritional advice and, as consumers, we are probably more aware than ever of the nutritional value of the food we eat. It is an exciting time to be a nutritionist, but what will the job look like in 10, 20, or 30 years’ time? In this episode of the Food Matters Live podcast, we dive into the role of the nutritionist, explore the jobs they do today and what they might look like in the future. This episode was recorded in front of a live audience at the BFI in London as part of our Inspiring Careers in Food events. Guests: Rosie Martin, Registered Dietitian, Rosemary Nutrition Lizzie Hennig, Nutritionist, BaxterStorey Laura Street, Senior Nutritionist, Marks and Spencer

When the bread slicing machine was invented in the 1920s in the US it was initially met with some scepticism by consumers. But it is a huge success story – within five years of that first slicing machine being used in a Missouri bakery it is estimated that 80% of bread sold in the US was pre-sliced. It was so successful that it became the subject of a phrase. Who hasn't heard: 'This is the best thing since sliced bread'? So what does it take to invent such game-changing ideas and make them succeed? Is it genius, luck, or are they somehow just inevitable as society develops? There are so many remarkable food industry innovations to look back at.   In this episode of the Food Matters Live podcast, we pick out the very best from the last 100 years or so. Guests: Neil Buttery, Evolutionary Biologist and Food Historian Dr Morgaine Gaye - Food Futurologist

In this episode of the Food Matters Live podcast, we are delving into the history of one of Britain’s favourite dishes.If you are already smelling salt, vinegar, and tartare sauce, you have guessed right…  Fish and Chips is an absolute British classic and a colossal earner for the food industry.382 million portions are sold every year by fish and chip shops alone, and Britain has 8,600 of those.    And whether you are at the local chippy, a pub, or a high-end restaurant, it is usually on the menu in some form, countless variations on a very simple theme.But why are fish and chips so popular? Why do Brits love them so much? And, shock horror, is it even a British dish at all?Professor Panikos Panayi, De Montford UniversityPanikos Panayi is Professor of European History at De Montfort University. He has worked there since 1990 and has held a personal Chair since 1999. He has published widely and his research fits into the following areas: the history of immigration and interethnic relations; the history of food; the First World War; German history; the history of London; and the history of the Cypriot people.His book "Fish and Chips: A Takeaway History" unwraps the origins, history and identity of Britain's most popular take-away.

In this episode of the Food Matters Live podcast, we are gazing into our crystal ball to look at what the future might hold for New Product Development.New Product Development, or NPD, is at the heart of what makes the food and drink industry an exciting place to be.As we shift to prioritising sustainable diets, it is crucial to adapting our food systems to make that a reality.So how do you get into an NPD role? How can New Product Developers make a difference?  And what might the rewards look like personally, professionally, and environmentally?This episode was recorded in front of a live audience at the BFI in London as part of our Inspiring Careers in Food events.Guests:Manisha Kotecha, Product Developer, Waitrose and PartnersMarian Tandy, Culinary Chef, Bowman IngredientsBen Richardson-Hughes, Food Development Manager, Greene King

The dairy industry has been a staple of human society for centuries, but in recent years it has begun going through nothing short of a revolution.There have been huge innovations in the types of dairy products available on our shelves, and in the way dairy products are produced.But the story of dairy goes even further than that, and the really big changes have been seen in the emergence and growth of plant-based dairy products.Once the preserve of health food shops, dairy-free milk for example is now available in just about every supermarket and coffee shop.And plant-based has enjoyed such sharp growth that it can be difficult to get a handle on.  The constant emergence of new dairy-alternative products can be bewildering, but energising.The question is, what do consumers want? What do chefs and food manufacturers want? And how can innovation be married with tradition to get the best results?In this episode of the Food Matters Live podcast, made in partnership with Corman, we look at some of those innovations and ask: What lies ahead for plant-based dairy and the traditional dairy sector? CormanSince 1935, Corman’s vocation has been to design, manufacture and market the best butters, creams and functional milk fats.The family company was created by Nicolas Corman and for nearly 100 years has been building its leadership on international acumen and the development of a unique butter know-how to write a history of innovation.Since 1990, Corman has been a subsidiary of Savencia Fromage & Dairy.Guests:Adrien La Neve, Ingredients Marketing Manager, CormanSylvain Midey, Sales Director, SB BIOTECHNOLOGIES

The evolutionary success of humankind has relied on a handful of fundamental but often unsung food and drink developments. Featuring on that shortlist are salt, the domestication of plant species, the flint, the invention of irrigation, the potato, fermentation, the domestication of animals, and Jethro Tull's seed drill. The list goes on, but they are some of the fundamentals.  One development that is rarely discussed, which is strange because it is so important, is the domestication of ice. When you take a closer look at it, ice is fascinating and has been crucial to so much of our culinary history. So, sit back and chill out because in this episode of the Food Matters Live podcast, we take you through a short history of ice with the brilliant writer Fred Hogge. Fred's book "Of Ice and Men" is all about how we have used cold to transform humanity. Guest: Fred Hogge, Author

Food security and the sustainability of our food supply chains are major global issues.For anyone considering a green job in the food and drink sector, it is crucial to gain a better understanding of the sustainability challenges we face.It is also vital to explore what is being done to overcome those challenges, and the kind of work the next generation might be doing.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.Our host, Stefan Gates, was joined by experts from across the food and drink industry to investigate green jobs in a changing world.Guests:Kate Cawley, Founder, Future Food MovementAlastair Trickett, Founder, Grassroots FarmingHenry Hamilton Stibber, COO, GrowUp Farms

In this episode of the Food Matters Live podcast, we are turning down the lights, turning up the music, and getting out the finest cutlery as we talk about the food of love. And specifically, the idea of aphrodisiacs – those foods which, it is claimed, have a love-inducing power on us, which are stimulating, potent, and get the blood flowing. In modern times, oysters or chocolate are claimed to do the job. Further back, foie gras and caviar. Through history, stranger things still.   The question is: Do food aphrodisiacs actually work? And if so, are they always sexy or is it about context? We are going to dig into the history to find out and on the way we will see how the food industry has tapped into these sensual foods and drinks. Guests: Martha Hopkins, Author Dr Ursula Janssen, Culinary Historian

The impact of Brexit has been huge for the food and drink industry in the UK, but it has also had a profound effect on its nearest neighbour, the Republic of Ireland.In recent decades, the European Union has been beneficial for Ireland. Not just because of frictionless, tariff-free trade, but in terms of economic development, cultural ties and politics too.And in the middle of all this; the delicate border between Northern Ireland and the Republic. A border which became ever more transparent after the Good Friday Agreement of 1998.In the aftermath of Brexit, and in order to protect the Good Friday Agreement, there were no new checks on goods passing between Northern Ireland and the Republic.Instead, the border was placed in the Irish Sea between Northern Ireland and the rest of the UK.This has had a ripple effect on politics, on trade, and on the food industries in Northern Ireland, the Republic of Ireland, and Great Britain.So in this episode of the Food Matters Live podcast, we are going to look at all of this from a food industry perspective.Guests:Paul Kelly, Head of Sectors and Director, Food Drink IrelandMichael Haverty, Partner, The Andersons Centre