Food Matters Live Podcast

2023 looks set to be another challenging year, and rising to those challenges is going to require innovation and new thinking about how the global food industry feeds a growing population.This episode Food Matters Live podcast is part of a short series shining a light on some of the start-ups who are shaping the future of the food industry.They are the big thinkers, with big ideas about how to solve some of the world's biggest problems.In this episode, we meet Kestutis Lipnickas, CEO of the insect protein company, Divaks.Divaks makes oils, powders, and proteins using from high-quality insect-derived ingredients.Its products are created for the food industry, and customised to meet the highest needs of both clients and consumers. Listen to this short episode to find out more about the work Divaks is doing, the company's ambitions for the future, and how investors and customers can get involved in their journey.About DivaksStarted in 2020 in Vilnius, Lithuania, Divaks is developing fully automated vertically integrated insect protein business. The company is committed to creating high-quality insect-derived ingredients for the food industry, that excel in nutritional and functional qualities. Divaks is growing rapidly and recently launched its own pilot facility, that will allow it to produce and develop high quality insect protein ingredients that can be customised to clients’ needs. Find out more on the Divaks website or via email: info@divaks.com

We could be heading for a shortage of carbon dioxide. Yes, you read that right, despite carbon emissions hitting record levels in 2022, CO2 for use in the food and drink industry is in short supply.CO2 is used all across the sector, soft drink production of course, but also meat processing, brewing, baking, and many many othersBut with the soaring price of natural gas, dwindling supply, and the shutdowns of CO2 plants in Cheshire and Teeside, there are fears that major shortages are just around the corner.We have been here before. Significant CO2 scarcity in 2018 sent shockwaves through the industry.But could we be facing an even worse situation this time around?  Prices of CO2 are already rocketing, so what can the industry do to prepare itself?Mark Lorch, Professor of Public Engagement and Science Communication, University of HullMark Lorch is a chemist, writer and science communicator. He started his research career working on protein folding and has since delved into many other aspects of biological chemistry ranging from how organisms' signalling molecules will be affected by ocean acidification to monitoring micro-pollutants in waterways.Alongside his research, Mark spends his time communicating science to as wide an audience as possible. He founded and directs the Hull Science Festival and leads on widening participation projects in the region. He still finds time to contribute to various media outlets, his prose regularly appears in the mainstream press, and he pops up regularly on broadcast media. He has also provided science consultancy services to film, game production companies and he sits on the Science Advisory Council of the National Police Chiefs' Council.Emma McClarkin, Chief Executive, The British Beer and Pub AssociationEmma McClarkin was appointed Chief Executive of the British Beer and Pub Association in 2019.A passionate beer and pub lover, Emma is the voice for the beer and pub sector leading them through the pandemic, interfacing with government and stakeholders to secure vital grant support and economic stimulus to aid the recovery of the Sector. Protecting the future of the Great British Pub and our world-renowned brewers.Prior to joining the BBPA, Emma served as a Member of the European Parliament for the East Midlands for 10 years. As a true beer lover, she also served as Vice President of the European Parliament Beer Club during this time. She has also held posts including Chairman of the Commonwealth Forum and Director of Global Policy for the Sports Integrity Global Alliance and is currently a Special Advisory Board Member at the Commonwealth Enterprise and Investment Council and a Director of the Ivors Academy.Outside of work, Emma is a big fan of music and sport, closely following the rugby, football and cricket – as well as watching them in her local pub.

Good nutrition is vital during pregnancy, but how do you separate the myth from the science-based fact? During the time between conception and birth, there are significant changes in the body’s nutritional requirements. But of course there is no one-size-fits-all approach.   Changes during pregnancy are far-reaching and every woman requires different nutrition based on their body, their lifestyle, and their pregnancy. Join our trends panel: Nutrition insight panel: eating for two – what are the latest trends in pregnancy nutrition? There are other challenges too, myths and misleading stories about pregnancy would fill a very large book, or a never-ending twitter feed.   And with diet being so tied up with culture, it is hard to escape their pull.  In this episode of the Food Matters Live podcast, look at the nutritional demands of pregnancy and discuss which aspects of diet are most important, and which advice and products are actually worth taking seriously. Hannah Love, Paediatric Nurse Hannah Love is a paediatric nurse, nutritional therapist, parenting and sleep expert.  She has spent the last 25 years helping growing families with everything parenting related- from pregnancy all the way to toddlers.  Through her CALM approach (Consistent, Achievable, Loving and Manageable) she shows families that small changes can make a huge difference, whatever situation they find themselves in.   You can be a gentle parent, have a baby who sleeps well and who fits into your lifestyle - whatever that means to you.  She advises parents ,and parents to be, on everything from nutrition and weaning, to toddler behaviour and her favourite subject - sleep.  Visit Hannah's free private parenting Facebook community. 

Shiada Drysdale is a high-flyer, and not just because she works for Virgin Atlantic.As the company's Beverage Lead for Inflight Services, she selects the drinks that appear on all of Virgin's flights.There is so much thought and research that goes into the selection of drinks you get on a flight, and it is Shiada's job to make sure what's on offer is the perfect fit.That manifests itself in a number of different ways, from making sure the beverages chosen are the most popular with passengers, to ensuring the way they are packaged maximises use of space onboard.Throw into that the complexities of how our sense of taste changes at altitude, and working out the logistics of making sure there is the right amount of the right drinks on flights crossing the globe, Shiada's job is not one for the faint-heart.This episode of the Career Conversations podcast series was recorded in front of a live audience as part of our Inspiring Careers in Food event.Listen to the full episode to find out how Shiada worked her way up to her current role, why she says she is always learning on the job, and hear about some of the female leaders who have inspired her throughout her career.Shiada Drysdale, Inflight Services, Beverage Lead, Virgin AtlanticShiada has worked for Virgin Atlantic since 2007 holding a variety of key management roles with a customer focus. Shiada currently manages and leads the global beverage proposition for Virgin Atlantic based within Inflight Services. She curates and selects the beverage listings across all cabins, manages the supplier relationships and brand partnerships from concept to execution. She enjoys the variety and the fast-paced aviation environment, and being part of the current evolution the beverage industry is entering in order to support the airlines sustainability ambitions.

What is the state of the relationship between consumers and the food industry? What do consumers think about the food they eat? How safe do they consider the food they buy to be? And what can the food industry learn from tracking consumer behaviour? In the UK, many of those questions can be answered by looking at the results of the Food Standards Agency's flagship Food and You 2 Survey. We all have individual concerns and behaviours around food, but what do these individual preferences add up to when scaled to the national level? And how can the food industry use that information? According to the survey, the biggest consumer concerns are food waste, the amount of sugar in food, and animal welfare.  More than 50% of respondents reported feeling worried about these issues. The environment has shown itself to be a key issue too, with one third of people who responded to the survey saying they have intentionally bought food which has a low environmental impact. Consumer confidence appears high, with 92% saying they believe food bought in Britain is safe to eat. Listen to the full episode to find out more about the survey's results, how the data is being used in the food industry and beyond, and how the cost of living crisis is already having an impact on people's behaviour around food. Michelle Patel, Food Standards Agency Michelle Patel is the Deputy Director of Analysis and Insight within the Science team at the Food Standards Agency.  With nearly twenty years in Government and a background in communications she remains an endlessly curious scholar of public attitudes and behaviours.  She leads a fine team of over 50 analysts and has access to leading experts and a wide range of research tools to understand how and why people do what they do, and what the future holds when it comes to food.

The hormones which charge around in our bloodstream are incredibly influential, but what role can nutrition play in regulating them?We are probably most familiar with oestrogen, progesterone and testosterone, the female and male sex hormonesBut they are just part of a vast endocrine system, affecting our bodies in countless ways.Things like appetite, metabolism, sleep, reproduction, body temperature, mood, you name it, there is a hormone controlling it. But this is a delicate system and, if hormonal balance is out of sync, it can affect pretty much everything else.  So how does our nutrition interact with this system?  Is it possible to improve overall hormonal balance by tweaking what we eat?  And can we target specific things like better sleep or a more regulated appetite, without adversely affecting other aspects of the system?  Finally, in this episode of the Food Matters Live podcast, we ask: Is the food industry aware of its effect on our inner hormonal lives?Suzie Sawyer, Clinical NutritionistSuzie Sawyer is a Clinical Nutritionist with over 20 years’ experience in the natural healthcare arena. From working in a private clinic in Harley Street, to managing a team of nutritionists in one of the UK’s leading food supplement manufacturers, Suzie is passionate about the topic of nutrition with a specialisation in female health and menopause. Working within a very evolved industry also requires her to be current on the latest science and researchSuzie’s work is broad and varied, running a busy nutrition clinic dealing with complex health conditions, offering sophisticated DNA testing, writing for a myriad of health publications, working as a regulatory consultant for various food supplement manufacturers, to educating others on the topic of nutrition. She enjoys delivering inspirational and motivational seminars in the workplace including in 10 Downing Street, and speaking at industry events. Suzie encourages positive change and lasting results. She has also worked as a Guest Presenter on QVC television and is a member of the Guild of Health Writers.

Sometimes the best ideas are born out of necessity, and that is exactly what happened for Jessica Harris, Founder of Little Bandits.Her journey into the food industry began when her son was diagnosed with a severe allergy to cow's milk.She had never worked with food before but was driven to create her own products after being disappointed with the free-from range that was on offer for children at the time.In this episode of the Career Conversations podcast series, recorded in front of a live audience at our Inspiring Careers in Food event, Jessica tells us she was driven by a feeling that she did not want her son to feel excluded.The ultimate guide to setting up your food and drinks brandLittle Bandits makes yoghurts which are free from the top 14 allergens, low in sugar, and free from additives.But Jessica says it is not just about making free-from products, her aim has always been to make them tasty and convenient.One of the big challenges was making sure the yoghurts were available in supermarkets, so parents could buy them as part of the weekly shop.Listen to the full episode to find out how she got the business off the ground, and how she managed to beat cancer and raise a child all at the same time.Useful organisations mentioned in the episode:Bread and Jam - a community of emerging UK food and drink brandsBig Idea Ventures - a venture capital fund supporting start-upsJessica Harris, Chief Bandit and Founder, Little BanditsJess formerly worked in the international development sector directly raising and managing income of over £80 million during her 22-year career. Prior to launching Little Bandits, Jess ran her own consultancy for five years and before that was a Director at Restless Development, responsible for a global team of 16 and accountable for partnerships, strategy and investments doubling income from £5m to £9m under her tenure. Little Bandits has been inspired by her son Jonah’s food allergies and the lack of healthy, allergy-friendly products available. Determined that Jonah and children like him, shouldn’t miss out on fun, tasty treats Little Bandits was born and launched into 157 Asda stores in July 2020.

How concerned are consumers with what is included on food and drink labels? To some, it might sound like something regulators are more concerned about than shoppers. But a European survey shows more than 80% of consumers believe product information is of major importance. So, it is crucial that food and drink producers get them right. In this episode of the Food Matters Live podcast, which is part of a short series made in partnership with Brenntag, we take a look at the differences between clean and clear labels. We hear a lot about clean label products, but is there an agreed definition of what it actually means? Does it mean the same to regulators, producers and consumers? And what about clear labels? What is the difference?  What is needed? What could be improved? And what might a clear label look like in the future? More from Brenntag:  How to get a slice of the alternative protein market Functional drinks - more than just a question of taste In short, clean labels make it easier for consumers to recognise certain ingredients, often by using simple language. Clear labels are about transparency, sign-posting claims about provenance or sustainability, for example. But there is a lot more to it than those two simple lines of text. Labelling can be a complex world to navigate without expert guidance. Listen to the full episode to learn more about informed consumers and connected consumers (and how to cater for both), why e-numbers are not always a bad thing, and how technology is helping food and drink manufacturers tell a more complete story about their products. If you would like assistance from Brenntag with your development projects you can visit their booth at the upcoming Food Ingredients Europe show in Paris between 6th-8th December, or get in touch via their website.  Brenntag Brenntag’s Nutrition team is home for more than 900 technical and commercial experts who are passionate about food and sustainable nutrition.  In its 28 fully-equipped application and development centres worldwide the team has specialized technical service capabilities and offers excellent service in co-creating the solutions for tomorrow.  The team’s aim is to achieve the optimum balance in nutritional composition looking for healthier options and nutritious formulations that satisfy every appetite.

The United Nations Climate Change Conference is underway in Sharm El Sheikh in Egypt. In this episode of the Food Matters Live podcast, we are taking stock to ask the food industry about its hopes for COP27. We have spoken to key figures from the sector to ask them: - What they want to see achieved - How hopeful they are that meaningful change can come about - Whether or not the food industry gets enough attention at these climate change conferences  And we ask them to reflect on COP26 and what progress has been made in the last 12 months. Dr Emma Keller, Head of Sustainability, Nestlé UK & Ireland Emma Keller is Head of Sustainability for Nestlé UK&I, focussing on delivering the ambitious net-zero climate commitment and driving the business to be a force for good. Prior to joining Nestlé, Emma led a team at WWF on food system transformation and before that was in Unilever’s sustainability team working on bringing the Unilever Sustainable Living Plan to life. She also holds a doctorate in supply chain sustainability. Toni Vernelli, International Head of Communications and Marketing, Veganuary The daughter of a butcher from a small town in Northern Canada, Toni gave up meat in her teens when she learned that we can live and be healthy without it.  Now vegan for more than 30 years, she believes passionately that we need a mass shift towards plant-based eating and is proud to be part of an organisation, Veganuary, fuelling this change.  She also holds a PhD in Animal Behaviour. James Hand, Co-Founder, Giki James Hand is a data scientist and carbon footprint specialist who co-founded Giki with his wife Jo in 2017. Before setting up Giki, James worked for 20 years in fund management at Ninety One where he was co-CIO, co-head of the 4Factor equity team and built the ESG team. James has worked with various academics, including Dr Richard Carmichael, on the role that individuals can play in achieving Net Zero and lectured on behavioural finance and personal carbon footprints

To mark National School Meals Week in the UK, the Food Matters Live podcast is making a series of episodes looking at the challenges around providing nutritious food for our children in the school canteen. In recent episodes, we have heard from the school caterer’s trade body, LACA, about the challenges they are facing, and from School Food Matters, a charity fighting to improve school meals. Rising prices and supply chain issues are leading to some providers saying they will have to change their menus. In this episode, we meet Dr Jennie Parnham, a researcher at Imperial College London who has studied the impact school meals can have on a child’s learning. Dr Jennie Parnham, Researcher, Public Health Policy Evaluation Unit, Imperial College London Dr Jennie Parnham is a researcher based in the Public Health Policy Evaluation Unit at Imperial College London whose work focuses on the inequalities in diet and nutrition for low-income children and the policies which can be used to address these.  Through her work she has developed an expertise in policy evaluation, nutritional epidemiology, and nutrition welfare policies.  These research interests were developed through her studies in Nutrition (BSc) at the University of Leeds and Social Epidemiology (MSc) at University College London.  She completed a NIHR School of Public Health Research funded PhD evaluating nutrition welfare policies in the UK at Imperial College London.  As part of this project, she used quantitative methods to explore the impact of the Healthy Start voucher scheme and free school meals on low-income children, filling critical evidence gaps for these policies.