Food Matters Live Podcast

Fragile bones mean we are more likely to get fractures, but what role can the foods we eat play in helping us to keep our bones strong and healthy?Osteoporotic or fragility fractures affect an awful lot of us, globally one-in-three women and one-in-five men who are older than 50.   They can be very serious and severely impair quality of life.We know nutrition can play a vital role here. It has long been known that protein, calcium and vitamin D are important elements in bone health. So in this episode of the Food Matters Live podcast, we look at the latest science, and ask: How do we get the right amounts of those nutrients at various stages in our lives?We also investigate the role other factors can play, from magnesium to alcohol consumption and exercise.We also look at how the food industry might learn from this and ask how we could innovate or reformulate to help improve the population’s bone health.Guest:Professor Janet Cade, University of Leeds

It is clear our early years are crucial in shaping the rest of our lives, but when it comes to food, those years can be a roller coaster.   The foods that comfort children, the foods they want, the foods they crave (and the foods they are sold), are not always the best things for them.As any parent knows, it can be a nightmare trying to get your children to eat a balanced diet. And, sorry folks, it does not get any easier with teenagers.So, how should we go about engaging kids in food?How do we help them appreciate tastes and flavours, and go beyond that, to appreciate concepts like healthy nutrition, or diet or sustainability?   It is important, not just for their health, but for the health of the world they are growing up in.Guests:Dr Paul Myers, Managing Director, Farm UrbanHelenna Vaughan-Smith, Senior Product Manager, EnginuityTomo Delaney, Founding Partner, Noshi

Scotland has set itself an ambitious target, to reach net zero emissions of all greenhouse gas emissions by 2045.The Climate Change Act 2019 commits the country to the target, which is more difficult to achieve than a net-zero carbon target, which commits only to balancing carbon dioxide emissions.So how is Scotland doing in its drive to meet this target? And how will it affect the food and drink industry?Scotland was one of the very first countries to declare a climate emergency, and in the last 30 years it has halved its greenhouse gas emissions.Learn more about our Sustainable Food ForumThe targets make for wonderful headlines, but to make a real impact, it is all about the detail.  And unless action is taken, net zero commitments are just hot air.So, how is the Scottish food industry adapting and to what extent are Scottish consumers switching to sustainable food choices?Guests:Pete Richie, Executive Director, Nourish ScotlandIain Clunie, Net Zero Director, FDF Scotland

We all want to make an impact with the work we do, there can be no doubt that Michelle Berriedale-Johnson has achieved just that. She is an expert on food allergies and intolerances, and it would be no underestimation to say she has been crucial in spreading that knowledge to healthcare professionals and the wider public. Over the past decade, we have all become much more aware of food allergies and intolerances. For those who have them, the experience of shopping, cooking and eating can be challenging.   But things have improved. Laws have been introduced to improve labelling and the variety and quality of free-from food has vastly increased too.   But when Michelle first took an interest in the subject, there was very little information out there at all. In this episode of the Food Matters Live podcast, which is part of our Big Interviews series, we ask: Where does the free-from sector go next? Guest: Michelle Berriedale-Johnson, Founder, Freefrom Awards

It is three years since the United Kingdom officially withdrew from the European Union.One year later, in January 2021, a new post-Brexit trade deal came into force between the UK and the EU.  There is no doubt, it has been a bumpy ride for anybody importing or exporting.   Gone are many of the old certainties. Instead, we have had what a recent study from the London School of Economics called a "major shock" to UK-EU trade, with uncertainty, insecurity and hold-ups.But, trade deals are being done around the world. Businesses are trading and those who understand any opportunities emerging, will be best placed to benefit.So in this episode of the Food Matters Live podcast, we are asking: What are the post-Brexit trading opportunities for food and drink companies?What are the best ways to expand into overseas markets? How might companies around the world take advantage of the new trading landscape? And how is the UK government supporting companies who want to trade?Guest:Rachel Gwyon, Department for International Trade, UK Government

In this episode of the Food Matters Live podcast we are following the money, looking ahead and asking where investors will be putting their cash in 2023. It is not necessarily a straightforward question, the world continues to be a complex place. We have had heatwaves and floods, inflation is causing economic turmoil all over the place, and the ongoing conflict in Ukraine is causing global turbulence as well as devastation for the people and the industry in that country. So what does this mean for investors? Is food and agri-tech still a good bet? If we had recorded this episode 12 months ago, alternative meat and ag-tech would be two of the big hits rising up the investment charts.    But there are signs of a slow down in both these areas. So where are the sharp-eyed investors looking as 2023 approaches? And where is the smart money heading? Guests: Andrew Ive, Founder, Big Idea Ventures Ivan Farneti, Managing Partner, Five Seasons Ventures

Launching and establishing a successful coffee brand is no mean feat. There are plenty of well-established brands already in the market and finding space for a new one presents a whole host of challenges. Will Little, Managing Director of Little's Coffee, puts the success of his brand down to a quality product, honesty, and most importantly, passion. In this episodes of the Career Conversations podcast series, Will reveals all about his journey from being a graphic designer to where he is today. He speaks about how to get your product on supermarket shelves, the importance of strong branding, and his ambitions for the future. Sign up for the next Inspiring Careers in Food events in 2023 Will Little, Managing Director, Little's Coffee As managing Director of Little’s Coffee and co-founder of Roastworks Coffee Co., Will Little has clocked up an impressive 12 years of experience at the helm of some of the most innovative and quality-driven coffee companies in the UK. With a background in Graphic Design, Will’s main focus now is his family business; Little’s Coffee, which he runs with his wife Caroline. Together they’ve taken the business from humble beginnings and built arguably the most exciting challenger brand in the category that is challenging the status quo with their innovative flavoured coffees. Having gained listings in Sainsbury’s, Waitrose, and Tesco, Little’s Coffee is here to turn up the flavour, level up on quality and put our planet first. Will believes you should have coffee your way not the way, and that quality and convenience shouldn’t be mutually exclusive.

Anyone who has worked irregular hours knows that the world is built around daytime eating, not just in the home, but at shops, cafes, restaurants and canteens.But there are millions of us working rotating shifts, nightshifts and irregular hours.And when the shops are shut, and decent food is in short supply, we tend to reach all too often for those quick fixes – the crisps and the chocolate bars.Vending machines at dark, deserted bus stations can tide us over until the next meal.  Shift work has long been associated with negative health outcomes, but does when we eat matter as much as what we eat?And considering all of that, is it really possible for most people to separate the two?What can shift workers do to make healthy lifestyle choices? And what solutions could the food industry offer?Guests:Professor Alexandra Johnstone, The Rowett Institute, University of AberdeenDr Sally Wilson, Principal Research Fellow, Institute for Employment Studies

Plant-based meat alternatives are supposed to be better for the planet and they are supposed to be good for you.But as they have grown in popularity, there are claims from some quarters that there is something of a halo effect at play, and that some of these health and environmental claims do not quite stack up.Evidence is offered which mentions the nutritional shortcomings of plant-based processed foods, as well as the carbon footprint being far higher than vegetables or legumes.   In the midst of a climate crisis, where greenwashing is commonplace, this stuff really matters and it can be hard to cut through the noise to get to the facts.Which is where today's guest on the Food Matters Live podcast, Chris Bryant comes in, he has reviewed a host of previous studies to see where we are up to.Dr Chris Bryant, Research Associate, University of Bath - Director, Bryant ResearchChris Bryant PhD is a social scientist and an expert on alternative protein markets and marketing. He is a Research Associate at the University of Bath.He has published several papers on consumer acceptance of cultivated meat, plant-based meat, and fermentation-derived animal product alternatives. Through his company, Bryant Research Ltd, he works with alternative protein companies and non-profits, including Formo, Ivy Farm Technologies, Aleph Farms, Wild Type, and the Good Food Institute.

"We have a growing population, lots of changes in the climate, lots of greenhouse gas emissions which are jeopardising our food production, and we are at risk of not being able to feed the world."Natalia Falagán, Lecturer in Food Science and Technology, Cranfield University, succinctly sets out some of the major issues the world is facing, and why students are queuing up to enrol on her courses.Enthusiasm for the subject is key, she says, and students "will get that enthusiasm and passion back from the lecturers".In this episode of the Career Conversations podcast series, made in partnership with Cranfield University, we delve into the detail of what the courses cover and how they can set students on the path to a rewarding career.Cranfield's Masters in Future Food Sustainability is described as taking a whole system approach to solving some of the biggest challenges facing the global food system.Natalia says usually food people look at food, energy people look at energy, and water people look at water. "That's not going to take us anywhere," she says. "We need co-operation."That co-operative approach presents itself in a number of different ways. One of the key elements of the course is the opportunity to work alongside industry.Students work with Cranfield's industry partners to ensure they get real world experience and a real sense of what is actually happening on the ground.Another key element is the group project, where students work alongside others on different Masters courses at Cranfield to solve a problem posed by an industry partner or academic. Natalia says this helps students develop crucial soft skills, as well as broadening their knowledge base.Kate Jones studied on the course in 2021-22, leaving behind her job and salary.Despite the risk, she says she felt confident taking the leap "because I was following my passion. I knew there would be an answer at the end of it".Future Food Sustainability MSc at a glanceDuration: One year full-time, two or three years part-timeWho it's for: Graduates who are passionate about food production and the sustainability of our food system.Potential future roles: Technical managers, sustainability managers, technical development managers, product technologists, resilience officers, supply chain/logistics analysts, commodity analysts, regulatory affairs advisers, and policy officers.Find out more and applyCranfield also runs a Masters in Food Systems and Management, which is slightly more technical.Natalia says students often go on to work in quality and safety of food products, as well as certification.Food Systems and Management MSc at a glanceDuration: One year full-time, two or three years part-timeWho it's for: Science or technology graduates, or professionals already in the food industry looking to further their career. You will be passionate about improving major worldwide problems such as food security and food safety.Potential future roles: Management, food innovation, production, logistics, research or academia, retail sector, food storage.Find out more and applyListen to the full episode to find out more about the big challenges facing the global food system, what life is like on the Cranfield University campus, and how you might go about choosing which course is right for you.Natalia Falagán, Lecturer in Food Science and Technology, Cranfield UniversityDr Natalia Falagan is an agricultural engineer by training and is driven by the need to reduce food waste and improve food security; while maintaining the quality and safety of fresh produce across the supply chain. Her work focuses on optimising food systems from an integrated perspective, considering the impacts on the environment to develop mitigating actions for a more sustainable and resilient supply chain. In particular, she investigates the underlying ripening and senescence mechanisms of fruit and vegetables and develops innovative strategies for postharvest management, combining both biology and technology fields. Natalia is a Member of the Royal Society of Biology, Member of the Institute of Agricultural Engineers, Fellow of the Higher Education Academy, and Member of the Scientific Advisory Committees in the Food Standards Agency. In 2021, Natalia won the 'Top 50 Women in Engineering: Engineering Heroes' award and a medal awarded by the Royal Academy of Engineering (Spain) in 2022 for her work towards food loss and waste reduction.Kate Jones, PhD student, Cranfield UniversityKate studied for an MSc in Future Food Sustainability at Cranfield University in 2021-2. After starting out as a teacher, Kate gained an MSc in Development Studies, and went on to work in education for sustainability, including at the Fairtrade Foundation (2010-2017) and Marine Stewardship Council (since 2015). She has nearly 20 years’ experience managing major projects to create educational and awareness raising campaigns for adults and young people, including at Comic Relief (2005-2010), with Greenpeace (2008-10) and at Childnet (2018-21), where she co-ordinated Safer Internet Day, which in 2021 reached 51% of UK young people aged 8-17 and nearly 4 in 10 of their parents. Kate’s now starting a PhD at Cranfield, focusing on the role of early warning systems in food supply chain disruption, and she is looking to use this, as well as her work experience, to help create an equitable, sustainable food system able to provide for people and planet in an uncertain future.