211: Career Conversations: 'Why everyone needs a mentor'
Rhiannon Lambert is the opitome of hard work; as well as running a hugely successful clinic, she is a best-selling author, a chart-topping podcast host, and a new mother.
17m Jan 21, 2022
17m
210: The history of tea - from ancient China to kombucha
The history of tea is as interesting and varied as the drink itself. In this episode we delve into that history to see what the past can offer present day tea makers. Stefan Gates is joined by Will Battle, Managing Director at Fine Tea Merchants, and author of the World Tea Encyclopaedia. They look back at the role tea has played in the economy of the world, in the past and today. The histo...
47m Jan 20, 2022
47m
209: How do brands predict what we'll be eating years from now?
Food brands need to work out what consumers will be eating in future, but how do they go about it, and what happens if they get it wrong? In this edition of the Table Talk podcast, we look at the business of predicting people's eating habits. How do companies work out what we'll all be reaching for in the supermarket in five years' time? What is the cost to them if they get it wrong? And how ...
36m Jan 18, 2022
36m
208: Low and no alcohol: The "spirit" market and functional ingredients
In this edition of the Table Talk podcast, we're looking at the role of functional ingredients in low and no alcohol drinks.    Stefan Gates is joined by Dash Lilley, co-founder of Three Spirits, and David Begg, co-founder of Real Kombucha.    They discuss ingredients which lift the mood, as well as providing health benefits on the side.   Functional ingredients have been one of the stories o...
44m Jan 13, 2022
44m
207: HFSS: Why retailers want new law postponed
From October 2022, new rules are set to be enforced around the sale of foods that are high in fat, salt and sugar (HFSS). The HFSS promotion ban has been controversial since it was first devised and now retailers are calling for a further delay to its enforcement. The new rules will see the end of deals like buy-one-get-one-free, a ban on free soft drink refills, and restrictions on where HFS...
36m Jan 11, 2022
36m
206: Low and no alcohol: What next for the sector?
Globally, alcohol consumption is thought to have declined by 6% in 2020. And between 2020 and 2024 the “low and no” market is expected to balloon by 31%. But what's next for the sector? What will we all be drinking in ten years' time? And how can "low and no" overcome some of the challenges it faces? In this episode of the Table Talk podcast, Stefan Gates is joined by three experts to help a...
46m Jan 06, 2022
46m
205: Green Jobs: 'Aim to work somewhere that is setting tomorrow's agenda'
You might already know that you want to work in the green sector, but how do you go about finding the right job for you? It's a question we've been asking on Table Talk throughout our Green Jobs series and in this episode, we get more fantastic advice from someone who can not only talk the talk, but is already walking the walk. Marc Zornes is CEO and Winnow Solutions - a company that helps co...
27m Jan 04, 2022
27m
204: From the archive: The future of protein
In this episode, Stefan Gates meets Josh Tetrick, CEO of Eat Just.
38m Jan 01, 2022
38m
203: 200th Edition - Ria Rehberg, Veganuary
In this episode, we hear from Ria Rehberg, CEO of Veganuary.
6m Dec 30, 2021
6m
203: 200th Edition, Derek Sarno, co-founder of Wicked Healthy
In this episode, we hear from Derek Sarno, co-founder of Wicked Healthy, LLC, and Executive Chef & Director of Plant-Based Innovation for Tesco PLC
7m Dec 30, 2021
7m
202: 200th Edition - Barry Smith, Founding Director, Centre for the Study of Senses
In this episode, we hear from Barry Smith, Founding Director of the Centre for the Study of Senses
6m Dec 30, 2021
6m
201: 200th Edition - Anna Taylor, The Food Foundation
In this episode, we hear from Anna Taylor, Executive Director of The Food Foundation.
11m Dec 30, 2021
11m
200: 200th Edition - Andrew Ive, Big Idea Ventures
In this episode, with hear from Andrew Ive, Founder and Managing General Partner at Big Idea Ventures.
9m Dec 30, 2021
9m
199: From the archive: The race car driver who founded a drinks brand
Stefan Gates meets Oliver Bennett; a British race car driver, turned energy drink entrepreneur.
23m Dec 28, 2021
23m
198: The history behind your Christmas dinner
Turkey, roast potatoes, Christmas pudding, Brussels sprouts - Christmas dinner hasn't always been this way.
27m Dec 23, 2021
27m
197: The science behind hangovers, with Prof David Nutt
Professor David Nutt on why hangovers should be considered a form of illness, and how synthetic alternatives could banish them for good.
26m Dec 21, 2021
26m
196: Green Jobs: 'My journey from the arts to science'
If you are kicking yourself for taking an arts degree when really you want to be working in the green economy - this podcast is for you.
22m Dec 16, 2021
22m
195: Flavour - is it all in the mind?
What tricks can be used to enhance flavour? What role do emotions play in the eating experience? And and why is flavour so important?
29m Dec 14, 2021
29m
194: Green Jobs: 'Investors and customers want more action on sustainability'
Carlsberg's Sustainability Manager, Pete Statham, on how a switch to more sustainable packaging became a commercial success.
25m Dec 09, 2021
25m
193: Turning the tide on obesity: Are we too obsessed with targets?
When the UK Government published its Obesity Strategy, many critics argued it didn't go far enough. Now, an alliance of doctors, dentists and charities have set out their vision for change.
28m Dec 07, 2021
28m
192: Revealed: The secrets behind great food photography
Stefan is joined by award-winning food photographer to the stars, Georgia Glynn Smith.
40m Dec 04, 2021
40m
191: Green Jobs: Why we might be moving beyond sustainability roles
Dorothy Shaver is Global Marketing Sustainability Lead at Unilever – but how did a self-confessed “hippie at heart” end up working for one of the world’s biggest companies?
32m Dec 02, 2021
32m
190: How Veg Power is winning the war on veg and changing the way kids eat
Trying to get kids to eat their 5 a day can be a losing battle, but a battle that one man is brave to enough to take on. Dan Power, Chief Executive of Veg Power, and mastermind behind the Eat Them to Defeat Them campaign, joins Stefan Gates to talk about how a campaign to overpower veg has helped to increase vegetable sales by 500 million children’s portions.    Dan shares his passion and amb...
50m Nov 30, 2021
50m
189: The truth about protein
This episode delves further into our exploration of food science and nutrition and continues to explore just how food affects our bodies.  Protein is often see as the magic ingredient in our diets, the key to unlocking our fitness and strength – but are these spurious health claims or does protein provide genuine health benefits?   Richard MacKenzie, Director for Sport & Exercise Science Res...
32m Nov 25, 2021
32m
188: Sustainability and the secret ingredients to Denmark's success
The food industry in Denmark is renowned for ambitious sustainable goals. This episode gathers a top panel of Danish experts who describe how the sector is working collaboratively with government, business, academics along with some non-conventional partnerships to continue to raise the bar on sustainability.   Green technologies, resource efficiency, food waste, innovative business models, m...
39m Nov 23, 2021
39m
187: Career conversations: inside the world of food science
Continuing our conversations about careers, this episode's focus is on food science. What does it take to be a food scientist? Must you be a geek in a lab coat or have a Frankenstein-like interest in food? Stefan Gates lifts the lid on food science –  what is it and what does it involve? What are the different roles in the profession, and what are the range of skills, and interests, you need to...
41m Nov 19, 2021
41m
186: Healthy ageing: the lifelong task of getting the right micronutrients
This episode continues our series of conversations taking us inside food science and it centres on the role of micronutrients as we age.   For decades, medical scientists and the food industry have studied this microscopic world of vitamins, trace elements, amino acids, essential fatty acids and more in a bid to understand the true extent of the role they play in nutrition and health.   Dr C...
23m Nov 16, 2021
23m
185: Towards 2 million green jobs by 2030
This episode is all about green jobs. David Reay, Professor of Carbon Management and Education at the University of Edinburgh, and member of the UK Government's Green Jobs Taskforce speaks to Stefan from COP 26 in Glasgow, where the future of green jobs have been central to the discussions.   The UK government has an ambition to create 2 million more green jobs over the next 9 years - part of...
25m Nov 12, 2021
25m
184: How FrieslandCampina Ingredients is setting a new standard for protein snacks
In Europe alone there are hundreds of protein brands and products, and millions of Euros-worth of sales of protein bars.  With this buoyant market growth, there’s a dilemma for every business entering this space - how do you cut through in such a crowded market? And, from the consumer side, how do you find a bar which is actually as delicious as the marketing?   In this episode, Ivan Anton, S...
22m Nov 11, 2021
22m
183: How Mondelez International is achieving growth through innovation with Sopheon
In this episode, Stefan meets Norberto Chaclin, who is currently leading the Global Bakery Research, Development and Quality team at Mondelez International.  Mondelez International are behind some of the most well-known brands in snacks. Oreo, Belvita, Ritz and Cadbury’s just to name a few. The business has a significant growth aspiration to bring their brands to new markets and to new consume...
24m Nov 09, 2021
24m
182: From linguist graduate to communication specialist: intriguing pathways to rewarding careers in food
The latest in the Careers Conversations series from Table Talk explores some of the secrets behind building a career in food communications and brand strategy.   Sophie Caplan is a Flavours Communication Specialist at global flavour and fragrance manufacturer Givaudan. She studied English Language and Linguistics at university, during which time she started a personal food blog.  She describe...
45m Nov 04, 2021
45m
181: How the spirit of the Devon Coast inspired the creation of a global non alcoholic brand
In this episode, Stefan talks to Sarah and Geoff Yates, founders of Sea Arch - a distilled non-alcoholic spirit and 2021 winner of the prestigious Food Matters Live New Drink of the Year Award.  Building on their combined experience in the food industry - from pastry chef to wine bar owners - this enterprising couple share how they mastered flavour palettes, blended innovative botanicals on th...
39m Nov 02, 2021
39m
180: The Future of Protein with Josh Tetrick, Founder and CEO, Eat Just
Eat Just made history earlier this year, following a regulatory approval decision in Singapore (https://foodmatterslive.com/discover/podcast/why-is-food-tech-booming-in-singapore/) for lab grown meat to be sold in a restaurant. System change needs to start somewhere, and this approval offers the potential to be the catalyst for changing the future of meat production and consumption and for cutt...
38m Oct 28, 2021
38m
179: Is a colour coded nutrition score the future of front of pack?
It’s been 8 years since the introduction of the UK’s front of pack traffic light system which was intended to offer consumers a simple guide for the nutritional value of the food that they are about to buy. With rising levels of obesity and a lack of consumer understanding, is it time for an alternative approach to food labelling?    In this episode  - brought to you in partnership with Danon...
24m Oct 26, 2021
24m
178: People power: intriguing ways that consumers are creating a better food system
In this episode, Stefan Gates is joined by Kamesh Ellajosyula, Chief Innovation and Quality Officer from Olam Food Ingredients (OFI), to explore how can we can encourage consumers to use their spending power to create a better, sustainable food system. These are huge questions, but this episode finds out that the solutions are fascinating.
27m Oct 21, 2021
27m
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