Food Matters Live Podcast

When it comes to fibre, the fact is we are not getting enough of it.Across most of the Western world, there is a lack of adequate fibre in our diets and that is contributing to health problems.In the UK, the Government says we are consuming an average of 20 grams per day, but we should be consuming 30 grams. And it is similar around the world.But why is fibre lacking in so many countries, across different cultures and diets? And why does it matter?In this episode of the Food Matters Live podcast, made in partnership with Puratos, we take a look at the innovations that are out there in the food industry, helping us to increase our fibre intake.There used to be a view that fibre did not really do much, that our bodies could not digest it and it just sailed through.  Thankfully, because of a wealth of scientific research, that view has been comprehensively debunked and we are learning even more about its benefits.Fibre is crucial to maintaining our health, in particular a healthy digestive system.Adequate fibre intake is associated with good health, and a lack of fibre is a risk factor for a number of diseases, including heart disease, diabetes, and colon cancer.A global study in 2017 estimated that 100,000 deaths per year can be linked to poor fibre intake.All of which leads to the question: How can we get more fibre into our diets?  PuratosPuratos’ journey started in Belgium in 1919, and has evolved from a father-and-son start-up to a successful international business. The company is now in 81 countries to date and has 93 innovation centres, offering a full range of cutting-edge services and the best quality ingredients to customers in bakery, patisserie and chocolate.Innovation and people have always been key motivators for Puratos, whether that is working with artisans, retailers or food-service enterprises of any size, its focus is on ‘Food Innovation for Good’. This is evident within the Happy Gut bakery products range, which includes specific types of fibres to support consumers’ gut health.  Learn more about how Puratos supports customer success.Guests:James Slater, Director of Research and Development for Puratos UKDr Raluca Florea, Gut Health Lead, PuratosPhil Metcalfe, Managing Director Biopower Technologies Limited

Today we are looking at plastic bottle Deposit Return Schemes and, in particular, a scheme due to be introduced in the UK in the next couple of years.The idea is to reduce the millions of plastic bottles a day that go un-recycled, by getting consumers to pay a little extra for a drink.They can then claim that extra payment back if they return the bottle for recycling.Deposit return schemes are nothing new, they have been around in various forms for decades.So, you might ask why it is taking the UK so long to get this off the ground.But what does the drinks industry make of the scheme? And will this really persuade consumers to change their recycling habits?Guests: Gavin Partington, Director General, British Soft Drinks AssociationJulian Hunt, Vice President of Public Affairs, Communications & Sustainability for GB, and Northern Europe, Coca-Cola Europacific Partners.

Charles Michel is a man of many talents, not least, thinking deeply about cooking.You may recognise him from the Netflix show "The Final Table", where he was selected to take part in a global culinary competition.But Charles' career has taken him on all sorts of journeys, and his love of the art, science and philosophy of cooking is what motives him.In this episode of the Career Conversations podcast series, he reveals all about his career to date, and discusses some of the philosophical issues he feels are relevant to the food industry today.Sign up for the next Inspiring Careers in Food events in 2023Charles Michel, Educator and ActivistCharles Michel is a nomad philomath, working at the intersection of food education and food activism. He connects art, gastronomy, psychology, cross modalism, human-centred design, theory of change and ritual to catalyse communities and foster human development. He was recently selected as ‘one of the best chefs in the world’ to participate in Netflix’s Global Culinary Competition ‘The Final Table’.Originally trained at the Institut Paul Bocuse and in classical fine-dining kitchens in Europe, including two years at Dal Pescatore Santini, one of the best restaurants in the world. Between 2009 and 2012, he ran a multi-disciplinary community of artists creating immersive cultural events in abandoned urban spaces in Bogotá.Based at Oxford University between 2013 and 2015, he studied the convergence of art, science and multi-sensory food aesthetics at the department of experimental psychology-publishing over a dozen papers in scientific journals on modalsensory perception. Most recently, he was a co-editor of the Gastrophysics issue of the International Journal of Food Design. He has given over 50 talks on the future of food, including three TEDx talks, and presentations at the Royal Institution of Science in London, and the Royal Society.Today, he works as an experience designer in a variety of fields, as a Creator on Patreon, as a food educator, flavour expert, and as an artist using food and ritual as medium. He is co-founder of Michel/Fabian, a design studio looking at the future of cutlery, has worked with the World Food Programme in Colombia, and teaches culinary leadership, sensorial exploration and transformational hospitality at the Institut Paul Bocuse in Lyonand the Basque Culinary Center in San Sebastián.The World’s 50 Best Restaurants and Bars recently named him an Empowering Educator in the 50 Next Class of 2022, a list of global game changers shaping the future of gastronomy.At the intersection of science, food, community and entrepreneurship, Charles is currently writing his first book, aiming to inspire solutions for substantial challenges in the human/nature relationship.

As Veganuary 2023 gets into full swing, we are taking a look at the future of plant-based food.The plant-based sector is one of the most innovative in the food industry, with new ideas, new concepts, and new technologies emerging all the time.That makes it a fascinating area to be involved in, and a fascinating area to watch as it develops at seemingly lightning speed.In this episode of the Food Matters Live podcast, made in partnership with Givaudan, we look at some of the latest innovations taking the sector to the next level.For those in the industry, the incredible growth in plant-based alternatives is not new, but it continues to astonish.There is a huge range of innovative solutions, meeting challenges like taste, colour and texture, as well as supporting the health, environmental and ethical goals of consumers.One of the leaders in this field is Givaudan, which has solutions that address the challenges associated with creating delicious and nutritious plant-based food experiences. Listen to the full episode to learn about the company's new solution that imitates animal fat cells, why meat-free pork is gaining so much attention, and find out where alternative protein could be heading in the future.Dr Flavio Garofalo, Global Platform Director, Culinary & Plant Attitude, GivaudanDr Flavio Garofalo is a chemical engineer who joined Givaudan in 1990. For his first 20 years at the company he worked in technical areas, then in 2010 he transitioned to a commercial role; throughout this time he has worked in many different regions (and lived in seven countries) and is now settled in the Netherlands. Flavio is currently responsible for developing and executing the Global Savoury strategy which includes plant protein as a significant component. Currently a flexitarian, he is an aspiring vegetarian.Igor Parshin, Global Marketing Manager Plant Attitude, Givaudan Igor has more than 12 years of marketing experience across several industries and regions. Igor joined Givaudan in 2020 and has held several roles in marketing and Innovation. He is based in the Netherlands and took on his current role in 2022.Camila Carrascal, Marketing Manager for Plant Attitude in Europe, Givaudan Camile holds a Bachelor's in Business Administration from Esade Business School in Barcelona and a Master's in Marketing Management from the Rotterdam School of Management. Camila joined Givaudan in 2021 and since then has been involved in the development of European innovation initiatives, with a focus on plant-based alternatives. She is passionate about nature and food innovation. 

It is probably fair to say the kidney is one of the more overlooked organs in the body.As with a lot of things, we do not tend to pay it much attention until it is not functioning properly.But kidney disease is more prevalent than you might think. 3.5 million people in the UK are living at risk of chronic kidney disease and it can affect anyone at any time.While kidney disease can be extremely serious, nutrition is vital in managing the condition effectively, and correct nutrition can also help prevent kidney damage in the first place. Eating with our kidneys in mind is a very good idea.In this episode of the Food Matter Live podcast, we look at some of the most common issues with kidney disease, how diet can be used to prevent and control it, and ask: what role can the food industry play in improving our kidney health?Dr Barbara Engel, Programme Director Dietetics, University of SurreyBarbara has been a dietitian for over 25 years and has covered most areas of dietetics but, in particular, she has worked in the fields of renal disease, gastroenterology, diabetes and intensive care. She has been the Programme Director for Dietetics for the last seven years. Her main remit as Programme Director is to ensure the Dietetic Programme meets the high standards expected by the British Dietetic Association and the Health and Care Professions Council. As the Team Lead for Dietetics, Barbara coordinates the activities of a small but vibrant team to ensure high standards of teaching and excellent placement opportunities for the students.Until March 2020, she worked one day a week at St George's hospital as a renal dietitian where she cared for people with renal disease on dialysis in particular looking after the young adults on dialysis. In the last 10 years, she has also worked for Central Surrey Health where she was the highly specialist Nutrition Support Dietitian and Team Leader for Acute Dietetic Services. She was awarded the Spirit Award for outstanding contribution to patient care (March 2011).Since March 2020, she has developed and led a Public Health Project called Be Your Best. Throughout lockdown Barbara's nutrition and dietetic students, aided by facilitators, have been running a five-week course for families on healthy eating, the importance of exercise and sleep, budgeting and meal planning. 

Max Jamilly has a vision - a world where the industrial farming of animals is a thing of the past. With its impact on the environment, human health, and the health and wellbeing of animals, his vision is not unique. But where Max Jamilly differs from many others, is the work he is doing to make that vision become a reality. Max set up Hoxton Farms in 2020 alongside his childhood friend Ed Steele. The company is a cellular agriculture and biotech start-up that cultivates cell-grown fat which can be added to meat-alternative products. The idea is that you get all the desirable things about cooking animal fat, without harming any animals. In this episode of the Career Conversations podcast series, recorded in front of a live audience as part of our Inspiring Careers in Food event, Max reveals all about his career so far. Sign up for the next Inspiring Careers in Food events in 2023 Listen to the full episode to find out what drove Max and Ed to set up Hoxton Farms, their ambitions for the future, and how the company just secured a massive round of investment. Max Jamilly, Co-Founder, Hoxton Farms Max Jamilly is the co-founder of Hoxton Farms. Based in London, Hoxton Farms make real animal fat – without the animals.  Max has a PhD in synthetic biology from Oxford and two degrees in biotech and business from Cambridge.  He has spent the past decade in the UK and US using biotechnology to solve problems.  He is obsessed with the future of food.

Everyone knows that we are not all the same, there is wonderful diversity in our bodies, our genetics, our lifestyles, and our preferences.And yet, when it comes to nutrition, the most successful public health messages are the broad guidelines, which suggests one size can fit all.  Think five-a-day, taking Vitamin D through the autumn and winter, and so on.At the same time, the science behind nutrition, the understanding of our metabolism and of our gut microbiome, has been increasing at a fantastic rate.The question is: how do you bring these two worlds together?  How do you bring the best of intricate nutritional science to a broader population?Could the answer lay in precision nutrition?  It is an emerging and exciting field which helps tailor dietary recommendations and nutritional guidelines, and there is some evidence it can have remarkable health impacts.It is an area which seems to offer huge potential, but exactly how much is yet to be discovered.Karen Vousden, Principal Group Leader, Francis Crick InstituteKaren received her PhD from the University of London and following postdoctoral fellowships at the ICR and NCI, she returned to London to establish a research group at the Ludwig Institute. Returning to the US, she was Chief of the Regulation of Cell Growth Laboratory at the NCI before coming back to the UK to take on the role of Director of the CRUK Beatson Institute in Glasgow.  In 2017, she moved her research group to the Francis Crick Institute in London and served as Chief Scientist for Cancer Research UK from 2016-2022.Karen’s research has made contributions to our understanding of how the tumour suppressor protein p53 is regulated and the functions of p53 that contribute to its ability to control cancer progression.  During these studies, her group revealed an unexpected ability of p53 to help cells adapt and survive under transient periods of nutrient starvation. This work led to a more general investigation of cancer cell metabolism, focused on exploring the role of oxidative stress and serine metabolism in cancer development and metastatic progression.Greg Hannon, Director of Cancer Research UK Cambridge InstituteGreg Hannon FRS FMedSci is a professor of molecular cancer biology and director of the Cancer Research UK Cambridge Research Institute at the University of Cambridge.  Professor Hannon is internationally recognised for his contributions to small RNA biology, cancer biology, and mammalian genomics.  He has a long history in the discovery of cancer genes, beginning with work at CSHL that led to the identification of CDK inhibitors and their links to cancer.  More recently, his work has focused on small RNA biology, which led to an understanding of the biochemical mechanisms and biological functions of RNAi.  Building upon this foundation, he has developed widely-used tools and strategies for manipulation of gene expression in mammalian cells and animals and has generated genome-wide shRNA libraries that are available to the cancer community.  He was among the first to uncover roles for microRNAs in cancer, including the discovery of the miR-17-92 cluster as an oncogene, the placement of miR-34 within the p53 pathways, and the understanding that let-7 and miR-93 are critical regulators of both normal stem cells and tumour initiating cells in several tissues.  His laboratory also discovered the piRNA pathway and linked this to transposon repression and the protection of germ cell genomes. 

Eating is a multi-sensory experience, all our sensory mechanisms working together to judge taste, flavour, texture, and assess the underlying nutrition.Humans have evolved to become incredibly good at this, which can be a problem for innovators, particularly for those in the plant-based sector.Because despite the huge amount of brainwork going into developing the taste and texture of plant-based meat alternatives, the bottom line is, we can often tell that it is a substitute.   Our senses tell us that it is not the same.Now for some that is all part of the fun, having new taste experiences. But for many, the lure of animal protein is just too strong and they want an exact replica just without the animal.So could artificial intelligence be the answer?  Could we use machine learning to match animal products to meat-free ingredients at the molecular level?  To outsmart our senses and, possibly, save the environment at the same time.That is the question which the people at the food tech company NotCo have asked themselves and which we explore in this episode of the Food Matters Live podcast.Karim Pichara, Co-Founder, The Not CompanyThe Not Company is a global plant-based food tech unicorn founded in Chile, and the fastest growing food tech brand in Latin America. Karim Pichara is known as “the father of Giuseppe,” the brand’s patented artificial intelligence technology that is the key to cracking one of the most challenging aspects facing the food industry today, creating mind blowing, delicious food that is good for our bodies and the environment.Pichara leads a team of more than 50 people, including Machine Learning and Software engineers, food scientists and chefs in multiple countries working alongside Giuseppe to combine machine learning technology and breakthrough science to rapidly advance the development of the plant-based industry. He is tasked with the design of NotCo's AI approach and vision, and mapping Giuseppe’s collaboration with the human team.The first-of-its-kind technology is designed to constantly learn, matching products at the molecular level to deliver plant-based derived options that taste, cook, and function just like their animal-based counterparts, the key to consumer adoption.

Over the past few years there has been increasing public discussion of mental health.  The food industry is a big part of this trend, with foods, supplements and nutraceuticals promising to boost energy, aid concentration, and banish lethargy.The relationship between nutrition and mood is complex.  So increasing our understanding of this area seems really important, not just for consumers hoping to lift their mood or reduce anxiety, but for the food industry too.But this a world where on the one hand there is pseudo-science and creative marketing, and on the other very generalised government advice; think 5 a day and plenty of exercise.So how should consumers find their way to a diet which can really help mental wellbeing?  And what lessons from science should the food industry be taking on board?Jackie Lynch, NutritionistAward-winning nutritionist and author, Jackie Lynch is the founder of the WellWellWell nutrition clinic, where she specialises in women’s health and the menopause. Keen to break the taboo about discussing the menopause, she launched the hugely popular diet & lifestyle podcast The Happy Menopause in 2019 and her latest book, The Happy Menopause: Smart Nutrition to Help You Flourish is out now. She is also the author of Va Va Voom; The 10-Day Energy Diet (Headline, 2017) and The Right Bite: Smart Food Choices for Eating on the Go (Nourish, 2016).  Jackie’s advice features in a range of national media and she has appeared as a guest expert on radio and TV, including Channel 4’s Superfoods. Jackie’s nutrition clinic was recognised as Menopause Nutrition Clinic of the Year in the 2021 and 2022 London & South-East Prestige Awards. She is also a Guardian Masterclass tutor. Visit her website www.well-well-well.co.uk.

Whichever way you look at it, Freya Cox is a trailblazer. In 2021 she was the first vegan baker to appear on the popular TV cooking show The Great British Bake Off. She took part in the gruelling filming schedule whilst studying for a degree in psychology and since the show, she has built a huge online profile. Freya is no shrinking violet. A quick look at her Instagram account shows her penchant for colourful fashion, and that bold approach is reflected in her work. She has a new book out "Simple Vegan Baking" which is full of colour and, most importantly, a plethora of delicious vegan bakes. In this episode of the Career Conversations podcast series, recorded in front of a live audience as part of our Inspiring Careers in Food event, Freya reveals all about her career so far. Sign up for the next Inspiring Careers in Food events in 2023 She lifts the lid on life in the Great British Bake Off tent, opens up about life in the media spotlight, and tells us about her ambition to launch a career as a food writer. Freya Cox, Vegan Baker and Author Freya is a psychology student who has taken a year out to pursue baking.  From Scarborough, she was a breath of fresh air on The Great British Bake Off in 2021 with her North Yorkshire accent and her status as the first vegan baker on the show.  She is passionate about simple vegan baking and about showing everyone how effortless and delicious it is.