Food Matters Live Podcast

Cardiovascular Disease (CVD) is the leading cause of death globally, but can nutrition play a role in reducing its prevalence?The UK National Health Service has identified CVD as the single biggest condition where lives can be saved over the next decade.It says, often, cardiovascular disease can be prevented by leading a healthier lifestyle.It is worth making that point again, the biggest cause of death in the world can be prevented through lifestyle choices.  It begs a couple of questions: how did we end up here in the first place? And what is preventing us from fixing it?It is obviously complex, something we don’t shy away from on this podcast, but perhaps we need to look again at the science and what people are being advised to do.  What advice can modern nutritional science bring, with its understanding of macronutrients and whole-diet approaches?   And how important can diet be in reducing our personal risk factors?Thomas Sander, Emeritus Professor of Nutrition & Dietetics, King's College LondonThomas Sander is a scientist who has spent his career working in the field of human nutrition.He was appointed to the established chair in Nutrition and Dietetics at King's College London in 1994 from which he retired at the end of September 2014. He remains involved in research and publishing as well as TV, radio and consultancy.Thomas Butler, Senior Lecturer Nutrition and Health, Edgehill University.Dr Tom Butler joined the faculty in 2020 following previous appointments at the University of Chester and Manchester Metropolitan University. Tom completed his undergraduate degree in Human Biology at the University of Hull, before undertaking his PhD at the same university with a thesis titled "Impact of dietary manipulation on cardiac hypertrophy". Following this, Tom completed a PD diploma in Nutrition and Dietetics at the University of Chester, subsequently becoming a Registered Dietitian with the Health and Care Professions Council and registered nutritionist with the Association for Nutrition. Tom's research interests are broadly focussed on nutrition and cardiovascular health, including both primary and secondary prevention of cardiovascular disease.  Recent research projects have considered the impact of sarcopenic obesity on health, in addition to the role of portion distortion and energy intake of various breakfast cereals. He has a special interest in the role of nutrition in the management of heart failure.

With the vast growth in the consumption of animal protein in the 20th century came equally vast ecological problems, taking into account land use and emissions, the sector is a significant contributor to climate change. Now that may have been foreseen by some. But what might not be fully appreciated, is the remarkable way in which the food industry has innovated to address the problem.   The alternative protein sector, with its lab grown-meat, plant-based products, and precision fermentation, has been one of the most vibrant and downright fascinating stories of the past few years. But, the challenge remains huge and there are concerns we do not have enough scientists or alternative protein solutions to meet future demand and to address climate challenges. So, how can the alternative protein sector be turbo charged? Where are the gaps? Is it a lack of funding? Too little collaboration? And what about education? Is enough being done to bring through the next generation of scientists and researchers who will help the alternative protein market grow? We hear a lot about new start-ups in this area, and there is no doubt there have been some huge successes in this area, but there is still more to do. The question is: what is preventing the realisation of the alternative protein explosion that appears to be just beyond the horizon? The Good Food Institute's Alt Protein Project is a programme that finds and trains students at key research universities around the world and advocates for alternative protein research. The idea is to increase awareness and collaboration between student groups, whilst also building a stream of talent for alternative protein companies to employ. Could such a project be just the ticket to catapult alternative protein into the promised land? Amy Huang, University Innovation Manager, Good Food Institute Amy Huang oversees the Good Food Institute’s efforts to transform universities into engines for alternative protein research and education. Amy leads GFI’s university-level engagement to catalyse alternative protein R&D and cultivate an inclusive workforce to power the future of food.  She led the establishment of GFI’s Alt Protein Project and continues to support students and faculty as they build research and training ecosystems to reimagine our protein supply.  Amy has a background in global health, education, effective altruism, and design thinking.  She holds a bachelor’s degree in economics from Harvard University and is thrilled to be devoting her career to accelerating alternative proteins in the service of human, animal, and planetary health.

"Pick an area that's either a hobby of yours or something you invest in yourself day-to-day, be that time or money," says Nat Cooper, freelance start-up consultant. "That's what's always worked for me. Thinking about products I really like, reaching out and seeing what the opportunity is."And it is an approach that has worked wonders for Nat.Her career has seen her work with a number of different start-ups within the food and drink industry, and for the past few years she has been able to go it alone as a consultant.She also does regular work as Head of OOH at the crisp-making company Simply Roasted.But, as we often find on the Career Conversations podcast series, her career path looked like it would go in a very different direction when she first started out.Find out more about the up-coming Food Matters Live careers event series"I was really interested in the property sector and ended up doing real estate management at university," she says. "I ended up trying to explore a couple of other industries and stumbled across a position at a food and drink brand."That brand was Vita Coco and Nat says she loved working there: "Like most entry level roles, you end up getting into anything and everything to do with the business."One highlight saw her representing the company at London Fashion Week: "I could get into quite a lot of VIP areas. I felt very cool and important at the grand old age of 23!"Despite enjoying her time at Vita Coco, she decided she needed a break from London life, wanted to learn to surf, and to do more yoga. So she booked a one-way flight to Morocco.Nat still managed to find relevant work out there and after six months she returned to the UK having already lined up a new role at a start-up coffee company.Listen to the full episode to find out how and why Nat moved from being employed to being a consultant, what the OOH stands for in her job title, and why she describes Simply Roasted as "more than just a client".30% Discount at Simply RoastedNat and the team at Simply Roasted have very kindly given Food Matters Live podcast listeners a 30% discount on all products bought through their website.Just visit the Simply Roasted site, fill up your basket, and enter the discount code below when prompted.Happy eating!Discount Code: FML30%Nat Cooper, Startup Consultant and Head of OOH, Simply RoastedAfter 10 years of sales and marketing roles within fast-moving consumer goods (FMCG) and working for the likes of Vita Coco, Doisy & Dam, and Modern Standard Coffee, Nat is now Head of OOH for Simply Roasted crisps as well as mentoring founder-led businesses. Nat is an enthusiastic and knowledgeable sales professional and offers valuable insight into the often-intimidating world of sales and account management. Nat is a passionate foodie and conscious consumer, with a particular interest in start-ups and challenger brands.

The future of organic food has looked healthy in recent years, but how will the cost of living crisis impact the sector's growth?George Dymond, Chief Executive Officer of the organic supermarket chain Planet Organic, has a remarkable CV; featuring senior jobs at Morrisons, Tesco and Holland & Barrett.  But as he has come on board at Planet Organic, there have been rapid expansion plans announced.    So how do you go about executing a large expansion in a period where customers’ food and fuel prices are going up, when your own food and fuel prices are going up, and after the past couple of years of economic turmoil?It takes a fascinating combination of attributes to lead such change, especially in an organisation which has been a pioneer for organic food for a quarter of a century.George previously held a senior position at the mobile phone company, the Carphone Warehouse. Mobile phones sound like they are a-million miles away from organic food, but George thinks there is a link between his previous and current roles.Listen to the full episode to find out why he thinks sales of organic produce are on the rise, why the company is looking to increase its store count from 13 to 50 by 2025, and how the chain plans to maintain its position as a market leader, as sustainability rises to the top of many competitors' agendas.George Dymond, CEO, Planet OrganicGeorge is a senior leader with more than 20 years’ experience in the retail industry in the UK, Australia and US. He has a wealth of leadership, customer, product and buying knowledge which he has developed while working for retailers such as Coles, Carphone Warehouse and Holland & Barrett. For the last few years, George has focused in on the health and wellness sectors and has been proudly running Planet Organic since December last year.

Just how important is biodiversity in soil, and are we doing enough to protect and promote it?These are the big questions many working in the agricultural sector are asking on a near-daily basis.In this episode of the Food Matters Live podcast, made in partnership with Anglo American, we delve into the crucial role biodiversity plays in soil health, and ask what role fertilizers have to play in protecting it.We have made episodes in the past looking at how important biodiversity is within soil, and it can be incredibly complex stuff.The British journalist, author and activist, George Monbiot has previously told this podcast soil is home to as diverse and abundant an ecosystem as a coral reef. Protecting that biodiversity is as crucial now as it has ever been, but the question is: How can that be done, whilst also maintaining crop yields?Biodiversity plays a big part in our lives. The UN defines it as the variety of life on Earth and the natural patterns it forms.But why is it so important? Why does it need to be protected? And what impact can fertilizers have?We know fertilizers play a crucial role in growing crops, particularly on a large scale, but how can the use of sustainable fertilizers support biodiversity?Listen to the full episode to learn more about the 4Rs approach to sustainable fertilizer use, find out why simply adding lots of nutrients to soil is rarely the best approach to farming, and discover the farming practices that are setting the standards for the future.POLY4 FertilizerPOLY4 is the trademark name for polyhalite products from Anglo American. It is a naturally-occurring, low-chloride, multi-nutrient fertilizer certified for organic use.It includes four of the six key macro nutrients that all plants need to grow: potassium, sulphur, magnesium and calcium, and a range of valuable micro nutrients.It allows farmers to maximise their crop yield, increase quality and improve soil structure with one simple product.Previous episodes featuring Anglo AmericanHow do we stop the rapid erosion of essential soils?Can regenerative agriculture fix our food system?What can be done to ensure that agricultural practices are sustainable?

"If you feel stuck in a rut or bored at work, it may simply be down to the fact you've stopped learning," says Paul A Young, one of the world's leading chocolatiers. "You shouldn't feel guilty about that."Paul's career is fascinating, as much for the various twists and turns, as for the sheer level of achievement.He says it all began as a child, helping his mother and grandmother with the baking on a Sunday: "I wasn't very academic at school," he says. "But I did excel at arts and home economics."After initially getting into art college, he had a very late change of heart and ended up doing a BTEC in hotel and catering management at New College Durham.Find out more about the up-coming Food Matters Live careers event seriesIn this episode of the Career Conversations podcast series, he reveals how he ended up working with Marco Pierre White, forming a lifelong friendship: "That's when my world changed."Paul also reveals the one piece of advice from Marco that sticks with him to this day, and it was more to do with what he wore than what he cooked.But just as he was on a career trajectory that most could only dream of, disaster struck.He had managed to rise to the position of Head Pastry Chef at Marco's restaurant when things took a turn for the worse: "I was on the treadmill trying to be the best I could be. But I left because I got ill. I just couldn't keep up the pace anymore."I didn't know how to look after myself. I wasn't eating very well, that's no reflection on Marco and the team, that's my own responsibility."Eventually Paul saw a doctor who told him he was seriously dehydrated and malnourished.After a period of time out of the kitchen, Paul returned and started the next phase of his career, which has led to the launch of his own chocolate brand, seen him become an author, and cemented his place as one of the world's leading chocolatiers.Listen to the full episode to find out how he ended up making regular television appearances, started creating his own award-winning chocolates, and published four books including his latest release "The Joy of Chocolate: Recipes and Stories from the Wonderful World of the Cacao Bean". Paul A Young, ChocolatierPaul A Young is a ground breaking and inspirational chocolatier who is at the forefront of the British chocolate scene. Paul trained as a chef before moving into the world of chocolate; his passion for his craft and his cutting-edge creativity have won him numerous awards including Best Sea Salted Caramel in the World, two years’ running, which led to him being ranked amongst the world’s best chocolatiers. Paul has his own chocolaterie located on Camden Passage, Islington and all of ‘Paul A Young Fine Chocolates’ can also be purchased via their online shop. Paul has a reputation as an incredibly creative chocolatier, a flavour alchemist who often incorporates unusual flavours into his wonderful chocolates and develops flavour combinations that are original, experimental, sometimes daring, yet always perfectly balanced.Paul’s first book ‘Adventures with Chocolate’ won the World’s Best Chocolate Book at the Gourmand Cookbook Awards in Paris, shortly after publication, and was included in the Independent’s Top 50 cookbooks. He went onto write two further books including charity book Sensational Chocolate in 2016.Paul’s latest book The Joy Of Chocolate was published in Autumn 2022 and is a love letter to chocolate including fascinating facts, stories and of course delicious recipes

There is no doubt that the alternative meat and dairy sector is growing, but it is likely that we as a species will ever completely remove animals from our diet? There are huge existential reasons we should all remove meat and dairy from our diets, and thus the reliance on industrial farming and the damage that can do to the planet, not to mention the obvious; animal welfare. A 2019 YouGov report, looking at the eating habits of people in Britain, showed only one per cent identified as being vegan and just three per cent as vegetarian. So, it looks like a big mountain to climb and it could take some time. But in this episode of the Food Matters Live podcast, we meet a man who not only thinks it will happen, he thinks it will happen relatively soon. Klaus Mitchell is founder of the media platform Plant Based News, which produces podcasts, editorial, and plant-based lifestyle news all about making veganism and plant-based living part of the mainstream. We delve into his personal story to find out what inspired him to form Plant Based News and why he believes it is only a matter of time before we move away from the current model of food production. We also discuss the rise of Plant Based News and how shifting ideas around veganism and vegetarianism have helped the platform to grow. Listen to the full episode to find out why he believes current economic concerns could accelerate the transition away from meat and dairy, what he sees as the main obstacles to change, and the parts of the world he believes are leading the way in overcoming those obstacles. Klaus Mitchell, Founder, Plant Based News Klaus Mitchell has always had a passion for health and nutrition, initially coming top of his year for Human Biosciences BSc from the University of Exeter, and then doing a masters in The Genetics of Human Disease MSc on a full scholarship at University College London. Upon graduating in 2015, Klaus launched Plant Based News to raise awareness around the health and environmental benefits of a plant-based diet, which now boasts over 2.8 million followers on social media.  In 2021, Plant Based News raised over £1 million via investment platform SeedRS as a way of scaling up and expanding its reach.  Klaus has been an author of an article published in the journal of Public Health Nutrition, which explored the effect of diet on various health markers; was script editor on groundbreaking Netflix documentary Seaspiracy; and directs an annual documentary series on Plant Based News, showcasing the developments in the sustainability and alternative protein sector.

For the past few years, nutraceuticals have been a wild success story.  Whatever a customer has needed, there has been a team of researchers, product developers and marketeers bringing new solutions to aid gut health, sleep, mood, immunity, sports performance, and so on.During the pandemic, when we all became more focused on our health, the sector continued to innovate.So as we move into a time where the world is opening up, where we perhaps have a different perspective on our personal and collective health, which areas in nutraceuticals are seeing the most demand?  It is a question worth asking, because nutraceuticals are big business. And the people who can spot consumer trends and shifts in the market, will flourish.Gauging the size of the market though, is difficult. There are so many different types of products that fall into the category, it is tricky to quantify exactly how big it is.But it is clear that it is growing and it is growing across multiple sectors of society.Covid-19 changed a lot of people's perspectives and behaviours, with people of all demographics looking at their long-term health.The question is: Are those changes going to last and form a long-term trend?Listen to the full episode to find out what a nutraceutical is, what is driving the latest trends in the sector, and what role regulation might play in how the market develops.Mike Hughes, Head of Research and Insight, FMCG Gurus Mike Hughes has over 13 years’ experience analysing consumer trends, attitudes and behaviours and currently heads up the research and insight division at FMCG Gurus. Mike has a particular interest in highlighting how consumer attitudes and behaviours can often differ and what the true meaning of trends are for the industry.Chris Newbold, Head of Nutrition Strategy, BiocareChris is an experienced nutritional therapist who worked in the NHS for 12 years before retraining in naturopathic nutrition. Utilising his wide variety of healthcare experience, he ran a busy clinic in Birmingham, working with clients with a range of complex disorders.He has worked in the Biocare nutrition team since 2006 and is now Head of Nutrition Strategy, developing the nutrition vision for the brand, including product development, the adaptive health model and its extensive practitioner education programme.

"It's a good conversation starter," says Dr Miriam Ferrer of her job title. "People say 'food supplements? That's just cheap vitamins'. Then I tell them all about it." Dr Ferrer is Head of New Product Development at Cambridge Nutraceuticals, a company that makes health supplements with proven clinical benefits. The company says: "If it isn’t supported by data, we won't sell it." In this episode of the Career Conversations podcast series, Dr Ferrer tells us all about her role and how she ended up in the field of nutraceuticals. Her love of science began when she was a teenager and watched a documentary about the double helix.  "I wanted to genetic engineering," she says. "I was told I had to study biology, so I did." She studied at the University of Barcelona before securing a position at the Laboratory of Molecular Biology in Cambridge: "The very first thing you see when you go in is the pictures of all the Nobel Prize winners. So no pressure!" Dr Ferrer decided that she wanted to lay down some roots in Cambridge, something she says is not always easy to do as a scientist. "With science, you end up having to travel, which is great to some extent," she says. "But at some point you might want to start a family and not keep moving from one place to another." She got her current job at Cambridge Nutraceuticals in 2017 and has not looked back since. "The products we develop have a lot of scientific research behind them," she explains. "I am able to read through all of that and say whether or not I agree with the science. "I can also use my expertise to help the marketing team translate the scientific knowledge into layman's terms and communicate that to our customers." Listen to the full episode to find out exactly what a nutraceutical is, why Dr Ferrer thinks it is possible to balance both science and art within your career, and how much you can expect to earn if you follow a career path similar to hers. Dr Miriam Ferrer, Head of New Product Development, Cambridge Nutraceuticals Miriam Ferrer studied Biology at the University of Barcelona (Spain) and later at the Biochemistry Department of Wageningen University (Netherlands). She then moved to the Vrije Universiteit of Amsterdam to start her PhD, which focused on cancer gene therapy. After graduating she took a post-doctoral research position at the prestigious MRC Laboratory of Molecular Biology in Cambridge to work on BRCA1, a DNA repair protein involved in breast cancer. Miriam decided to move into industry and went on to work for nine years at Abcam, a leading supplier of research reagents for life scientists. Her roles included Business Development Associate and Product Manager for biochemical kits. Looking for a change, she took on her current position at Cambridge Nutraceuticals, which commercialises premium supplements under the brand FutureYou Cambridge. Her scientific background helps her to evaluate research data and develop effective supplements that are backed by science.

According to the United Nations, a large percentage of fisheries are overfished. In many parts of the world there simply are not enough fish to catch and make a profit. 72% of the world is ocean and one-in-three of the fish on your plate are considered to be fished unsustainably.Given that there are billions of people who depend on fishing, either as food or a source of income, something has to change. Both for the industry and for the wider health of our oceans.It is not known how long we can go on fishing the way we are globally, but there is general consensus that it is not too late to turn things around.The idea of sustainable fishing is nothing new. But the question is, which methods used by the fishing industry are actually sustainable?And how realistic is it to think we will get a vast global industry to adopt them?In this episode of the Food Matters Live podcast, we look what the impact would be if we carried on as we are, on fish stocks, local economies and on food security.And we ask: If we have known about the problems caused by overfishing for so many years, why have we not seen meaningful change so far?Listen to the full episodes to find out what the most damaging fishing methods are, how destructive fishing is defined, and the important role diversification could play in helping fish stocks to recover.Dr Antonia Leroy, Head of Ocean Policy, WWFDr Antonia Leroy, Head of Ocean Policy at WWF European Policy Office, leads the implementation of WWF’s objectives to secure healthy ocean ecosystems and sustainable fisheries at EU level. She is an expert on ocean governance and has worked for many years on in IUU fishing issues, including those related to geopolitical instability and security.WWF is a member of several advisory councils concerning EU policy preparation, including the Market Advisory Council (MAC) and the Long distance Advisory Council (LDAC). The mission of the WWF European Policy Office is to ensure that policies are adopted and implemented for the sustainable management and use of our seas, and to secure the protection of marine wildlife and habitats for the benefit of people and nature.Sophie Benbow, Head of Marine, Flora and Fauna InternationalAs Head of Marine, Sophie leads Flora and Fauna International’s marine programme, supporting implementation of its marine portfolio globally. She supports knowledge exchange and communication between FFI’s marine projects and promotes external collaboration. She has worked for FFI for over seven years supporting marine project delivery and development across Asia, Africa and Eurasia, and previously led coral reef research and sustainable fisheries management focussed in Madagascar.