159: Are food health claims confusing consumers?
Do you understand what the various health claims on food packaging actually mean for your nutrition? If not, you’re not alone. Food health claims can be confusing to shoppers and manufacturers alike, with regulations muddying the waters and consumers in different countries being skeptical around the claims brands make. How can the health claims on food be simplified, in a way that is transparen...
39m Jul 29, 2021
39m
158: Plant-based? Healthy? Sustainable?: How ice cream is changing in response to new demand
The global ice cream market is expected to hit $75bn by 2024 and to maintain growth brands are constantly having to innovate new recipes and flavours, while responding to changing consumer demands prompted by challenges including Covid-19 and climate change. Is changing consumer demand leading to a surge in plant-based, healthier and more sustainable ice cream? To find out we’re joined by the ...
31m Jul 27, 2021
31m
157: Could apps help improve your gut health?
In this day and age we’ve got apps for everything - travel, making new connections, and of course to help us improve our mental and physical health and well-being. With research showing how important gut health is to mental and physical health, will digital apps to improve your gut health be the next in your download queue? Our guest on this podcast, our second in a series focused on mHealth, ...
32m Jul 22, 2021
32m
156: Is the UK National Food Strategy the key to a healthier future?
The UK Government National Food Strategy, led by Henry Dimbleby the founder of restaurant chain Leon, has submitted a set of recommendations to help the nation become healthier, reduce obesity and become more sustainable. Will the strategy form the foundation of a healthier future? Or do we need to look deeper at key issues that face our dysfunctional food system? The Table Talk Podcast has sp...
38m Jul 17, 2021
38m
155: Reduce, reuse, recycle: how food brands must adapt to help the environment
This week we once again explore the UK Environment Bill, and how it will impact food brands and manufacturers. Following last weeks look at deforestation, we now turn our attention towards packaging. With the bill placing more responsibility on producers to make changes to their packaging in order for them to be easily recyclable, we look at how food brands will need to adapt to help the enviro...
37m Jul 15, 2021
37m
154: Can we make our food supply chains deforestation-free?
The UK Environment Bill aims to ensure that UK-based companies are transparent about their supply chains and their impact on deforestation and proposes fines for those who don’t adhere.  What will this new legislation mean for food and drink brands, why is it important, and does it go far enough? Joining Table Talk this week to share their views are Sam Lawson, Founding Director, Earthsight, A...
35m Jul 08, 2021
35m
153: Will insect farming fix our dysfunctional food system?
With traditional farming using 77% of agricultural land, but only providing 18% of the world's calories, it's clear our food system is fairly dysfunctional. 69% of the EU's protein-rich feed, such as soya, is imported, contributing to a growing climate crisis. With 1kg of insect protein using 99.4% less land than soy, the main ingredient in animal feed, will the insect farming offer a sustainab...
22m Jul 06, 2021
22m
152: Exploring how gut health impacts COVID-19 with Professor Robert Thomas
Professor Robert Thomas is leading the Phyto-V study to understand the impact of gut health on COVID-19. The purpose of the study is to determine if nutritional interventions could help shorten the severity or duration of illness for those infected with the virus. In this latest Table Talk we sit down to talk to Professor Thomas to find out all about this new study. Whilst it is widely known a...
36m Jul 01, 2021
36m
151: Could mobile apps be the answer to managing food allergies?
Could mobile health apps, known as mHealth, be the answer to managing food allergies for those who live with them? Millions of patients suffering from allergic diseases may benefit from mHealth innovations. The European Academy of Allergy & Clinical Immunology created a task force to assess the development and future potential of ICT in the field of allergy. Food allergy apps could play a signi...
30m Jun 29, 2021
30m
150: How can natural ingredients support immune health?
Health and wellbeing has become central to many of our lives with health-conscious consumers demanding natural products made with pure and simple ingredients. Immune health has garnered particular attention owing to the COVID-19 pandemic and the desire for people to choose functional foods that help support their immune system. The Caribbean has historically been a tropical haven for a range o...
31m Jun 24, 2021
31m
149: What are the psychological factors that influence obesity?
The Health Survey for England 2019 estimates that 28% of adults in England are obese, with a further 36% categorised as overweight. For children, 9.9% of 4-5 year olds are obese, growing to 21% by the time they reach 10-11. It's clear that obesity is a major problem in the country, but what are the psychological factors that influence obesity? Can an understanding of psychology help when trying...
26m Jun 22, 2021
26m
148: In search of sustainability: how brands are developing successful strategies
With a growing climate crisis, and population, food and beverage brands are facing the difficult question of how to produce more while impacting the environment less. The need to utilise our natural resources sustainably has never been greater, and on this podcast we look back at conversations we've had with three well-known brands who are putting sustainability at the heart of their organisati...
36m Jun 17, 2021
36m
147: Could insect protein be the next sports nutrition craze?
With the active lifestyle and sports nutrition markets growing exponentially, how will this group of consumers meet their dietary needs sustainably in the future? Insect cultivation uses a fraction of the land, energy and water required for traditional farming, and has a significantly lower carbon footprint. Crickets produce up to 80% less methane than cows and 8-12 times less ammonia than pigs...
31m Jun 15, 2021
31m
146: In search of growth: what next for food and beverage brands?
In the next 5 years, the top 20 global consumer packaged goods companies are expected to experience slower growth than their smaller category competitors. As consumer expectations and behaviours have shifted in recent years, exacerbated by the Covid-19 pandemic, food and beverage brands need to search for growth in new ways and different places. Will innovating and disrupting the establishment ...
32m Jun 10, 2021
32m
145: Exploring the impact of COVID on nutrition and our enjoyment of food
It sounds cliche, but COVID-19 has completely changed the way many of us think about nutrition, what we need to support our immune health, and the relationship we have with food. Combined with the one in 20 who've had COVID experiencing a prolonged loss of taste and smell due to the virus, it's clear that the impact of COVID on nutrition and our enjoyment of food has been pronounced. In this e...
39m Jun 08, 2021
39m
144: How can we reverse the damage we've done to our soil?
Global soils are the source of all life on land but their future looks bleak. Our soils are in crisis. Their health is declining to the extent that we are just one generation away from a soil system that is unable to meet the needs of the people that depend on it. We urgently need to find solutions to reverse the damage we've done to our soil in order to protect humanity in the future. In this...
38m Jun 03, 2021
38m
143: Meet the personalities driving plant-based innovation and NPD
The Table Talk Podcast has had the pleasure of talking to passionate innovators from across the world of food, drink and nutrition. With plant-based food achieving significant growth in the past few years, the producers, platforms and personalities in the plant-based sector are among the biggest drivers of innovation and NPD in food. In this collection, we look back at three guests who've been...
33m Jun 01, 2021
33m
141: Consumers need inspiration and indulgence. How will food brands and CPGs respond?
The pandemic has changed our day-to-day behaviours and following a year of lockdowns and restrictions consumers have adapted to new routines that have seen them spend more days and nights at home. With food at the heart of these new rituals, brands and manufacturers have tapped into the need for their customers to have indulgent experiences to break the monotony, with meal kits, subscription se...
32m May 27, 2021
32m
142: Meet the race car driver who founded a nootropics brand
Oliver Bennett is a 28-year-old British driver who made his debut in the British Rallycross Championship in 2016 and fought for the title in the following season. Oliver is also the co-founder of Xite Energy, a brand bringing nootropic energy drinks to the mass market. Popular among Gen Z and E-sports athletes, nootropics support healthy brain function and mental ability. This podcast looks at...
23m May 25, 2021
23m
140: Will food advertising bans help improve public health?
The UK government is looking to ban all TV and online advertising for food and drink that are categorised as high in fat, sugar, or salt in an attempt to reduce obesity. What will this ban mean for the food industry, and will it have the impact that the government hopes it will? To explore this question we bring together two experts in the field, Stephen Woodford, Chief Executive, Advertising ...
38m May 20, 2021
38m
139: What do the best brands of the future have in common?
What are the key ingredients that the best future  brands share as they carve their path to success? Are there ways aspiring young brands can tap into their success as they are starting out? This episode of the Table Talk Podcast will ask the industry experts who judged the Future Brands competition at Food Matters Live to get their perspective on the recipe that helps fuel success. Joining ou...
40m May 18, 2021
40m
138: Grocery: what's the recipe for future success?
By and large, consumers perceive that supermarkets have come out of the pandemic relatively well. After initial problems, they’ve been expanding delivery services, working to ensure the elderly and vulnerable receive provisions and sourced enough produce to ensure the nation is fed. Indeed, as one of the few permissible reasons to leave the home under lockdown, the weekly grocery shop became a ...
51m May 13, 2021
51m
137: Meat and dairy off the menu? How the government plans to meet climate targets
The UK Government has committed to reduce carbon emissions by 78% by 2035, and it has been specifically recommended by the Committee on Climate Change that meat and dairy consumption are reduced by 20% by 2030, rising to 35% by 2050 for meat only. What role do our eating habits have on the environment, and will cutting meat and dairy consumption help the environment? Joining us to discuss thes...
34m May 11, 2021
34m
136: How sleep, and sleep loss, can impact your health
We all feel better when we've had a good nights sleep, right? However, many people are finding it harder than ever to sleep, especially due to stress and anxiety which has been heightened due to the pandemic. The number of people suffering from sleep loss due to stress has risen from one in six to one in four, how is this sleep loss impacting physical and mental health? Joining us today to del...
39m May 06, 2021
39m
135: Could food waste fuel your next flight?
Researchers in the US have discovered a way of turning food waste into a type of paraffin that can be used in jet engines. Now, the concept of bio fuels is not new, but normally biofuels have to come from ‘virgin’ vegetables that are grown especially for fuel. This alternative method is able to turn food waste, animal manure and waste water into a competitive, cleaner jet fuel. Could this solv...
37m May 04, 2021
37m
134: How ZOE is increasing our understanding of personal nutrition with Tim Spector, Jonathan Wolf and Dr. Sarah Berry
ZOE has been the source of some of the most groundbreaking research around nutrition and how the food we eat affects us individually. Formed three years ago when Tim Spector joined forces with Jonathan Wolf and George Hadjigeorgiou, ZOE was founded on the belief that new technologies could enable scientific research at an unprecedented scale, allowing us to understand individual responses in th...
35m Apr 29, 2021
35m
133: Recovering from COVID-19: what role does nutrition play?
Covid-19 patients suffer a deterioration of overall health and weight loss,  and while nutrition can be integrated into their treatment to aid recovery it is often overlooked. In this week’s podcast we talk to Dr Riccardo Caccialanza and Shane McAuliffe to explore the role nutrition can play in aiding COVID-19 recovery. Is there any practical, clinical guidance that can be shared to help those...
36m Apr 27, 2021
36m
132: How can we succeed in reducing household food waste?
UK households still waste 4.5m tonnes of food a year that could be eaten, in fact the majority (71%) of edible food waste in the UK happens in the home. To succeed in reducing food waste, the public need to be engaged and motivated to reduce their own waste. Could encouraging behavioural change and providing access to pioneering apps like Olio be essential tools to create this social movement? ...
39m Apr 22, 2021
39m
131: Innovation in partnership: how to get ahead of the game for consumer demand
“Innovation is often the result of partnerships.” A unique standing relationship with partner brands and the newest cutting-edge technology with Cambridge Commodities and Gencor. This podcast will have you wanting more. Cambridge Commodities (CC) have joined their very first table talk podcast with Food Matters Live to bring you a deeper insight into the latest trends and innovation in the foo...
26m Apr 19, 2021
26m
130: Will bioplastics be the sustainable plastic solution?
In this episode of Table Talk we explore the development of bio based plastics, the latest innovations in the space and their true potential as viable alternatives to plastic. Are they the sustainable plastic solution we need to save the planet? Joining us to explain what bioplastics are, and to shed light on the impact they could have are two experts in the field, David Newman, Executive Dire...
35m Apr 15, 2021
35m
129: How FareShare help brands like Tesco redistribute surplus food to those in need
FareShare is the UK’s largest food redistribution charity, with more than 30 Regional Centres across the country. It takes food from the food industry that can’t be sold in shops, either because of packaging errors or a short shelf life. FareShare has worked with Tesco since 2012 to help alleviate poverty in the UK by ensuring surplus food within its supply chain is used to feed people and does...
30m Apr 13, 2021
30m
128: Anthony Warner: "We need fundamental change to feed the world"
Anthony Warner is known as the Angry Chef who looks to ‘expose lies, pretensions and stupidity in the world of food.’ He has a new book out ‘Ending Hunger: The Quest to Feed the World without destroying it’. In the book he argues that we need significant fundamental change if we have any hope of being able to feed the world in 2050. ‘Without substantial reduction in the number of animal produc...
54m Apr 08, 2021
54m
127: Will technology make truly personalised nutrition a reality?
Personalised nutrition is the future. With science showing that even twins who share similar DNA have individualised health responses to food and drink, it's clear that we need a more personal approach to our health and nutrition needs. How can we determine what is right for us, what we need to support our health, and what tools can assist us? Joining us in this latest episode in our series on...
41m Apr 06, 2021
41m
126: 50 million Americans will experience food insecurity and hunger, what can be done to help?
As the US reels from the damage caused by COVID-19, one of the long-term impacts will be on food poverty and food security in the US. A staggering 50 million Americans will experience food insecurity, including 17 million children, a level of hunger not seen in the US since the Great Depression. At Food Matters Live in March, a panel discussed the challenges the country faces as it tries to ta...
35m Apr 01, 2021
35m
125: How can we tackle the growing child obesity crisis?
The UK has one of the highest rates of childhood obesity in Europe, and COVID has impacted the efforts to reduce this number as lockdowns take their toll on activity levels and eating habits. With healthy food costing more per calorie than unhealthy food, how can this growing child obesity crisis be addressed by government, industry and the public? What needs to happen to hit the targets that h...
51m Mar 30, 2021
51m
124: Derek Sarno: bringing plant-based food to the masses
Derek Sarno, co-founder of Wicked Healthy, LLC, and Executive Chef & Director of Plant-Based Innovation for Tesco PLC, has taken a fascinating journey on his path to revolutionising plant-based food across the world. From personal tragedy, to discovering compassionate eating in a Buddhist monastery, to bringing plant-based food to the masses his story provides a unique window into what drives h...
23m Mar 25, 2021
23m
123: How E-sports athletes are using nutrition to give themselves a competitive edge
The growth in popularity and scope of E-sports in the past ten years has created a new type of performance athlete. With tournaments such as the League of Legends World Championship, which was watched by 99.6 million people in 2018 alone, gaining huge audiences and offering substantial prize money the stereotypical image of a video gamer has been replaced by serious E-sports athletes who have n...
25m Mar 23, 2021
25m
122: How to support health and wellbeing in the workplace
The COVID pandemic and subsequent lockdowns have created a unique 'perfect storm' for the work place and health and wellbeing. With uncertainty affecting many, and remote working leaving many employees feeling more isolated, how can businesses support mental health and improve the wellbeing of their staff? What lessons can we learn from this time that can be applied for the future? Joining hos...
40m Mar 18, 2021
40m
121: How can we control our appetite?
Why do certain foods stimulate our appetite even though we aren't hungry? How do certain foods or meals satiate our appetite more than others? How can we be more attuned to satiety to eat healthier? Do certain foods help control our appetite better than others? In this second episode of the Table Talk Podcast focused on satiety, the feeling of being full, and the science behind foods that crea...
41m Mar 16, 2021
41m
120: Why do we make poor food choices?
The psychology of why we eat the food that we do, even if it isn't good for us, provides a unique insight into human behaviour. Is it our personality, our upbringing, or the stimulus that we are exposed to that control our choices and have us reaching for the unhealthy options? In the first in a series delving into the psychology of food choices and eating behaviours we join Professor Jacqueli...
45m Mar 11, 2021
45m
119: Learning lessons from COVID-19 - how nutrition can support immune health
The shock of the COVID-19 pandemic has exposed huge inequalities in health outcomes across society. What role has nutrition played in exacerbating the pandemic? How has our nutrition affected susceptibility to COVID-19 and what lessons do we need to learn to protect society in the future? Joining host Stefan Gates to discuss this fascinating subject is Philip Calder, Professor of Nutritional I...
35m Mar 09, 2021
35m
118: Are British food standards in jeopardy?
The UK is world leading in its food standards and laws around animal welfare. However, trade deals with the US and Australia could mean these standards will be lowered to allow cheap imports. From chlorinated chicken to hormone beef this could have a huge impact on the quality of our food and the ability of our farmers to compete on price. About our panel Anna Sands, Trade Policy Specialist, ...
31m Mar 04, 2021
31m
117: Are we ready for lab grown meat?
Cellular or lab-grown meat is being touted as one of the greatest solutions to environmental and food system challenges. It allows people to enjoy the taste of meat, but without harming animals or increasing the carbon footprint. But how do you convince people to put down the hamburger and pick up the slaughter-free steak? Guests: Che Connon, Co-founder and CEO, 3D Bio-Tissues Ltd Alongside ...
29m Mar 02, 2021
29m
116: What next for dairy-free? A look at how dairy-free alternatives will develop in the years ahead
Plant-based dairy continues to surge. The key motivators of dairy-free diets include health reasons (allergens, lactose intolerance, digestive discomfort), animal welfare, and environmental concerns. However, many omnivores are also attracted to dairy-free options because they want to try and experience something new. How are dairy-free producers reacting to the potential of this growing market...
35m Feb 25, 2021
35m
115: How one brand is transforming food with smarter seeds
The world is searching for practical, quality, environmentally friendly foods to sustain the growing population and satisfy surging demand. Food Matters Live Award winner Equinom is paving the way, strategically breeding non-GMO/non-gene edited smarter seeds with super-traits: superior nutrition, improved functionality, enhanced organoleptics and robust yield – for a healthy, nutritious and sus...
29m Feb 23, 2021
29m
114: How to perfect your e-commerce and direct-to-consumer strategy
The COVID-19 pandemic has pushed food consumers online in huge numbers, with shoppers moving to delivery services to minimise their trips to supermarkets. Additionally the crisis saw many businesses create their own direct-to-consumer marketplaces, cutting out the middle man altogether. Waitrose polled 2,000 people across the UK and found that 77% now do at least some of their grocery shopping ...
43m Feb 18, 2021
43m
113: Is it time to ditch the idea of the 'one size fits all' diet?
In this Table Talk Podcast episode we explore why a one size fits all approach to diets doesn't work, and what the latest scientific research tells us about our nutrition, the impact of our gut microbiome, and what this means for a more personalised approach to diet and nutrition. To explain the significance of the research and its findings we're joined by Dr. Sarah Berry, Senior Lecturer from...
32m Feb 16, 2021
32m
112: Why are there so few plant-based seafood alternatives?
The meat alternative market has plenty of burgers, sausages, and steaks to meet the demands of an increasingly flexitarian marketplace. However, seafood alternatives have been scarce compared to the options available for beef, pork and chicken. Why is this the case? Well, seafood presents some unique experiential challenges, primarily with mouth feel and texture, that are part of what we associ...
43m Feb 11, 2021
43m
111: How creating consumer experiences can help your brand
Are you tapping into the the experience economy? Consumers experience brands on a variety of levels, and not all of it is conscious. A great deal of your 'brand effect' will be non-conscious. Specific sensory attributes deployed across your pack and product will be generating deeper, more meaningful levels of engagement. Could creating meaningful consumer experiences help your brand? Host Stef...
44m Feb 09, 2021
44m
110: Exploring the global challenges affecting our food system with Food Tank President Danielle Nierenberg
Danielle Nierenberg, President of Food Tank (https://foodtank.com/) , has spent spent two years visiting more than 35 countries, including sub-saharan Africa and Asia, investigating environmentally sustainable ways of alleviating hunger and poverty. She’s also explored extensively the impact of COVID-19 in the US and how the domestic food policy could, and should, change as a result. In this po...
36m Feb 04, 2021
36m