177: Uncovering the power of barley for plant-based innovation
In this podcast we are joined by barley experts and enthusiasts EverGrain, an ingredients company supplying nutrient dense barley for plant-based products whilst delivering circularity in the food system.
32m Oct 19, 2021
32m
176: Will taste and texture innovations encourage more consumers to go plant-based?
The plant-based market is absolutely booming, with more and more consumers choosing plant-based foods and meat alternatives as they look to reduce their impact on the climate and improve their health. While the taste and texture of plant-based products has come on leaps and bounds in the past few years, is it still a barrier to some consumers who might make flexitarian choices otherwise? In th...
24m Oct 14, 2021
24m
175: Why are people so excited about collagen?
Last July, Mintel labelled collagen a ‘hero ingredient’, with the global market set to hit €828.6m by 2023. What is behind the growing consumer demand for supplements, and how is the trend for ‘beauty from within’ driving significant growth in the collagen market. This episode, in partnership with BioCell Technology, brings together a panel of experts to help explain how the demand for collage...
40m Oct 12, 2021
40m
174: Will Japan become the new centre for plant-based innovation?
When you think of Japanese food it’s unlikely that you’d think of plant-based meat alternatives. With a diet rich in fish and meat you’re more likely to think of Wagyu beef or some freshly made sushi delicacy, however the scene in Japan is changing thanks to food-tech start-ups like Next Meats. With products like the NEXT Egg 1.0, a dairy-free egg product, and the NEXT Yakiniku barbecue meat al...
19m Oct 05, 2021
19m
173: Why is food tech booming in Singapore?
In this episode we cast our eyes toward Singapore, home of a rapidly growing food and agri-tech sector. Why is food tech booming in Singapore? What start-ups are disrupting the future of food in the region? What is making investors so excited when it comes to innovation in the country? Join us to find out! From pioneering cellular meat tech to plant-based innovation centres, we'll discover why...
39m Sep 30, 2021
39m
172: Could plant protein create Better Meat?
When you think of plant protein you immediately think of vegan food, right? Yet plant protein is also being used to make meat products healthier and more sustainable. Producing animal protein requires considerably more resources than plant protein. Using plants to enhance the meat most people already enjoy is a great way to reduce the meat products’ carbon footprint. In this episode of Table Ta...
33m Sep 23, 2021
33m
171: Is Net Zero distracting us from the real work needed to tackle climate change?
In the latest in a series of episodes focused on Net Zero, and its impact on food industry manufacturers, producers and retailers, we join Aditi Sen, Policy Lead at Oxfam to find out whether the focus on net zero is distracting us from the priority of cutting emissions to reduce our impact on the environment. Aditi co-authored Oxfam’s ‘Tightening the Net’ report which discovered that many gover...
25m Sep 21, 2021
25m
170: From perfecting plant-based flavours to achieving net zero: what's trending on Table Talk?
Over 3,100 listeners from across the world of food, nutrition and health joined the Table Talk community in August, and in a stellar month on the podcast we unpacked some of the most important challenges for food, drink, diet, sustainability and nutrition. The top trending Table Talk episodes in August included a look at how Edlong are perfecting their plant-based cheese flavours by incorporati...
42m Sep 16, 2021
42m
169: How a beekeeper launched a sports nutrition brand
In the second of our Behind the Brand series, we catch up with Food Matters Live Awards Innovative natural and organic product of the year winner, Melligel, and find out how the brand behind it, Mellifera, has created a sports nutrition supplement from organic honey.  What motivated them to head down this path, and what are the potentials for organic honey within the sports nutrition sector? J...
15m Sep 09, 2021
15m
168: What are the global hotspots for food and agtech?
What are the leading global food and agtech scenes? In this episode of Table Talk we join experts from the food and agtech investment community to shed some light on how countries are helping to support innovation and disruption and find out what is the secret to success. Joining host Stefan Gates are Christian Guba, Associate, Atlantic Foods Ivan Farneti, Co-Founder, Five Seasons Ventures and...
48m Aug 31, 2021
48m
167: From the world of finance to award-winning gelato makers: the unusual success story behind Beau’s Gelato
In this new series we get personal with the people behind the brands, with the debut episode focusing on Beau’s Gelato. We join Co-Founder and CEO Joseph Eyre to find out how two partners with no previous experience in the food industry, one with a background in nursing the other in finance, came to start an award winning plant-based gelato brand. We discuss what made them take the plunge and ...
25m Aug 26, 2021
25m
166: Can regenerative agriculture fix our food system?
Healthy soil is full of living organisms that help to generate the nutrients crops need to grow. But many conventional farming practices inadvertently degrade soil health over time, which in turn can reduce crop yields. Regenerative Agriculture aims to capture carbon in soil and aboveground biomass, reversing current global trends of atmospheric accumulation. At the same time, it offers increas...
24m Aug 24, 2021
24m
165: Busting the myths about intermittent fasting
Intermittent fasting has been accepted for many years as a fast and effective way to lose weight, in fact Michael Moseley has published a number of best sellers on the 5:2 diet. However, a new and recently published study looks at the effects of fasting and lower energy intake in lean people. This podcast will explore the results of the study and what this means for our understanding of the suc...
31m Aug 19, 2021
31m
164: Why we need to talk about soil
The UN has described our degradation of soil being 'as important as climate change' yet soil is often overlooked when we talk about the threats to future generations. It's easy to degrade soil quickly, but not easy to repair the damage that is caused so what can be done to protect our precious resource for agriculture in the future? To find out we've assembled a panel of experts including Caro...
32m Aug 17, 2021
32m
163: The road to net zero: how can the food industry reach it?
The UK Government has committed to going 'net zero' by 2050. In practice this means getting rid of as many emissions as we produce. This can be achieved through removing harmful emissions as much as possible and in the instances where we still rely on fossil fuels, offsetting the emissions we produce. In the second of a series of podcasts focused on net zero, we rejoin the Food and Drink Federa...
32m Aug 13, 2021
32m
162: Getting the flavour right: how one brand is changing plant-based dairy
The traditional foods we love often have regional differences that make them unique. For example, the cheddar cheese you buy from your local supermarket may have a completely different flavour profile from the one you’d find in a sandwich in a pub in Ireland. These subtle differences can greatly impact our enjoyment of food, and flavour experts are applying this knowledge to create innovative a...
28m Aug 11, 2021
28m
161: What do insect protein, next-gen dairy alternatives, e-sports nutrition and umami have in common?
Some of the largest ingredients companies are leading the way with food and drink innovations that will feed the future. In this special edition of the Table Talk podcast we look back to conversations we've had with Cargill, Gelita, Givaudan and Ÿnsect to find out how they're developing the flavours to support consumer trends. Find out why insect protein could be the future of sports nutrition...
32m Aug 04, 2021
32m
160: One year on: has the government's obesity strategy helped?
One year ago Table Talk Podcast host Stefan Gates sat down with members of the food industry and the UK government to hear about the new strategy that was intended to tackle a growing obesity epidemic in the country. One year on, what impact have the measures had, what will be adapted for the future, and is the strategy working? Joining us to dissect the benefits of the UK obesity strategy, an...
34m Aug 03, 2021
34m
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