46 episodios

On each episode of Table Talk we dive deeper into the unanswered questions shaping the food and drink landscape. Expect to hear from industry leaders, influencers and innovators on the ground driving the change each and every day.
Join the conversation on Facebook and Twitter by tagging us @foodmatterslive or keep up to date with Table Talk on foodmatters.co.uk (https://www.foodmatters.co.uk/) .

Table Talk Table Talk

    • Gastronomía

On each episode of Table Talk we dive deeper into the unanswered questions shaping the food and drink landscape. Expect to hear from industry leaders, influencers and innovators on the ground driving the change each and every day.
Join the conversation on Facebook and Twitter by tagging us @foodmatterslive or keep up to date with Table Talk on foodmatters.co.uk (https://www.foodmatters.co.uk/) .

    45: What's driving the Agri-tech investment boom?

    45: What's driving the Agri-tech investment boom?

    Investment in European Agtech was expected to double to £2.3bn last year, what is causing such a flurry of activity in the space, and why are investors so drawn to investment in European Agtech?
    Advice for start-ups
    Join our panel including Five Seasons Ventures, Rockstart, Yield Lab Europe, and Food For Thought as we investigate the trends that are driving the agri-tech investment boom. What’s the current landscape for agtech and food tech, what are the challenges and common mistakes that start-ups make when seeking investment, and what advice do they have for start-ups looking to break into the space.
    It’s a fascinating look into the world of investment in agtech, and a great way for young businesses to get insight into what investors want.
    About our panel
    Nicky Deasy, Co-Founder & Managing Partner, Yield Lab Europe
    Nicky Deasy oversees the day to day operations. Previously she ran Alta Corporate Finance, primarily advising early stage MedTech companies to raise venture capital, as well as other M&A advice. She was Director of Corporate Finance with EY, and Associate Director with KPMG Corporate Finance.
    Mark Durno, Managing Partner Agritech, Rockstart
    Mark is an entrepreneur with a focus on the agrifood industry. He grew up farming 350 ha of mixed production (arable/dairy/beef) in Scotland. As a member of the startup team of UrbanFarmers, a first-mover European vertical farming company, he led the expansion of the company from Switzerland to The Netherlands, and was part of growing the team from 3 to ~30 people. In his role as Managing Partner at Rockstart AgriFood, he is a founding partner of the fund and oversees the fund management between Denmark and The Netherlands. Mark is a qualified Scottish lawyer (LLB (Hons), PG Dip. LP) and holds an Executive MBA (cum laude & Student Award 2016) from Rotterdam School of Management.
    Ivan Farneti, Five Seasons Ventures
    Ivan has been an active venture capital investor for the last 20 years and he is the co-founding Partner of Five Seasons Ventures, the first European venture fund fully focused on Foodtech. He is passionate about product and technology innovation aimed at solving big challenges in the food industry: from alternative sources of proteins, to functional foods, from new models of food distribution to the reduction of food waste. At Five Seasons he invested in gene editing company Tropic Biosciences, pet nutrition company Butternut Box and three more companies yet to be announced.
    His experience from previous venture funds in London, includes structuring venture investments, organisational and strategy development, setting up governance for growth and planning for successful exits. He was an early stage investor in Everbridge, Inc. (Nasdaq: EVBG), Tridion BV (acquired by SDL Plc), Gomez, Inc. (acquired by Compuware), Plazes AG (acquired by Nokia), among others.
    Christine Gould, Founder & CEO, Food For Thought
    Christine has dedicated her career to making ag innovation more open and collaborative. She created Thought For Food to inspire young people to get involved in developing the solutions their future depends on. Christine holds an MPA in Science & Technology Policy from Columbia University. She sits on the Board of Young Professionals in Ag Development and is a Founding Member of the Ashoka Changemakers League of Intrapreneurs

    • 50 min
    44: What's next after pasta? A look at consumer trends in the new normal

    44: What's next after pasta? A look at consumer trends in the new normal

    The Covid-19 pandemic has changed consumer perception of the food industry and supply chains, with workers in the industry being recognised for their resilience and being key to our health and wellbeing. The crisis has caused some noticeable short-term changes in consumer purchasing behaviour but how will it affect long-term consumer trends? Will the focus on health and nutrition that has resulted from the coronavirus pandemic continue for the foreseeable future? What about attitudes to plant-based alternatives, healthy snacking, new tastes or experiences and sustainability? Will consumers continue to re-evaluate their food choices in order to reduce their impact on the environment?
    On this episode of the Table Talk Podcast, this time in partnership with Givaudan the global leader in the creation of flavours and fragrances, we find out the answers from the experts. Joining host Stefan Gates our panel from Givaudan includes Danielle Van Hees, Category Manager Snacks EAME, Mieke Acda, Product Manager, Naturals & Nutrition EAME, Sophie Davodeau, Innovation Director Sweet Goods & Dairy EAME, Lucas Huber, Category Manager for Protein EAME, and Anne Passemard, Innovation Director Functional and Nutritional Ingredients EAME. Listen in for a fascinating look at how consumer trends and purchasing behaviour will look in a post-Covid-19 world.
    About our panel
    Danielle van Hees, Category Manager Snack EAME
     
    Danielle joined Givaudan in 2006 and has held various marketing roles within the different business units. Danielle is part of the Regional Innovation Team for Snacks.
     
    Prior to joining Givaudan, Danielle worked in a number of IT companies before joining the FMCG market. Danielle studied Commercial Economics at the University of Utrecht. 
     
    When not at work she likes spending time with her family playing LEGO with her kids, she also enjoys running, cycling holidays and reading. She is based in Naarden in the Netherlands.
     
    Mieke Acda, Product manager natural and nutrition EAME
    Mieke Acda has more than a decade of experience in technical and marketing roles in the food and nutrition industry.
     
    Mieke joined Givaudan in 2018 and is managing the Innovation Platform Naturals and Nutrition for Sweet Goods, Dairy and the Beverages segments EAME. This platform is responsible for innovation in natural flavours and developing solutions for the nutrition industry.
     
    Mieke has a background as nutritionist and a degree in marketing. She is based in the Givaudan Zürich Innovation Center in Switzerland. 
    Sophie Davodeau, Innovation Director Sweet Goods & Dairy EAME
    Sophie joined Givaudan in 2007 as the Head of Global Sensory; in 2015 she became the Director of Consumer Sensory Insights. In these roles she led teams driving commercialisation of sensory performant and consumer relevant innovation.
     
    In November 2019 she was named the Innovation Director for Sweet Goods & Dairy EAME. 
     
    Sophie has worked for Kraft Foods (UK), Bel Group (FR), and HJ Heinz (NL) in various roles in the domain of sensory science and consumer insights.
     
    Sophie graduated from the Institut National Supérieur de Formation Agro-alimentaire with a master’s degree in Food Science. She is based in Naarden in the Netherlands.
    Lucas Huber, Category Manager Proteins EAME
     
    Lucas joined Givaudan in 2019 as Category Manager for Protein EAME. He is responsible for the strategic development of the meat and plant-based protein category.
     
    Lucas has worked in various marketing roles for Pringles International, Kellogg Switzerland and Valoratrade accumulating a wealth of experience in the FMCG sector. He is based in the Givaudan Zürich Innovation Center in Switzerland.
     
    Outside of work he enjoys cooking at home or experiencing vegetarian cuisine across the world. He is also a passionate wakeboarder, squash player and never misses an opportunity to go for a run outdo

    • 34 min
    43: Can the industry and academia work together to plug the food skills shortage?

    43: Can the industry and academia work together to plug the food skills shortage?

    In the past few weeks, the resilience and agility of the food and drink industry has touched people everywhere. Those working across the industry around the globe are rightly recognised as the ‘hidden heroes’ in the battle against COVID-19.  At the same time, the connections between health, nutrition and diet are rarely out of the media spotlight currently with public health voices joining industry providing advice on nutrition, key vitamins and the role of supplements in maintaining general health and immunity during these unprecedented times.
    The food and nutrition sectors are key to a sustainable future but they are also facing a significant skills shortage with an estimated 140,000 new recruits needed in food manufacturing alone by 2024 according to the UK Food and Drink Federation. What can be done to help fill this skills gap, and how can academia and the industry work together to help make a difference?
    About our panel
    Moira Stalker, Skills Manager, Food and Drink Federation Scotland
    Moira manages FDF Scotland’s skills initiative – A Future in Food – which is funded by Scottish Government through Scotland Food & Drink. A Future in Food helps educators, students, careers influencers and parents better understand the wide variety of careers food and drink has to offer and the skills required by employers. To achieve this Moira work with schools, colleges, universities, industry and a very wide range of other stakeholder organisations to develop and deliver innovative activities. These help participants understand where their food comes from and how it gets to their plate.
    Moira is passionate about raising the profile the food and drink industry and making it a career destination of choice for a new generation of recruits. Prior to joining FDF Scotland, Moira worked with Scottish Enterprise’s food and drink team. She also spent a number of years working as an Industrial Engineer.
    Emma Weston, Associate Professor in Food Sciences, Faculty of Science, University of Nottingham
    Emma studied Animal Physiology and Nutrition at Leeds University followed by a Masters Degree in Food Science. After working in Clinical Biochemistry research at the University of Oxford, Emma then moved into the food industry working initially as a Process Technologist, then in different Technical Management roles for over 14 years. She has experience in flour milling, bakery/snacks and a variety of chilled convenience food production operations.
    Emma joined the University in May 2009 and gained her PGCHE within the University of Nottingham in December 2012 to support her predominately teaching role and has completed doctorate study part time. She is a Senior Fellow of the Higher Education Academy and a Member of the Institute of Food Science and Technology.
    Emma specialises in translating Food Science principles into realistic modern manufacturing and retail applications for students. She is also responsible for the problem based learning teaching aspects within other Biosciences course structures.
    Rosina Borrelli (Workplace Engagement Lead), IFSTAL
    Rosina Borrelli has a background in change management consultancy and food education with a first degree in European Business with Technology and a mid-career Master’s in food. She has worked in a variety of areas of the food system including hospitality, manufacturing, retail and FMCG. Her most recent experience is with the Children’s Food Trust, the National Childbirth Trust and Slow Food where she specialised in early years food education. She has tri-sector experience and therefore brings a wide range of workplace skills and understanding to the programme.
    Rosina is passionate about effecting change through your work-based learning experiences and your eventual options and choices after graduating. She connects the food sector with the programme and raises awareness of the value and u

    • 38 min
    42: What's in store for the future of plant-based food?

    42: What's in store for the future of plant-based food?

    The growth in demand for plant-based products continues. New tech developments are providing more opportunities to not only bring plant-based diets into the mainstream, but make our plants work even harder to provide more protein.
    In a fascinating and lively discussion we join three experts in the sector from The Meatless Farm Company, Natural, and Tasting the Future. Find out how the plant-based world is changing, what blockers still stand in the way of increased consumer adoption of plant-based food and drink, and what exciting developments lie ahead in the near future.
    About our panel
    Morten Toft Bech, Founder, Meatless Company
    Morten is an entrepreneur and investor and started The Meatless Farm Co in 2016 with the ambition to help reduce overall meat consumption. He also aims to improve people’s health by promoting better eating, whilst supporting the environment and animal welfare.
    The Meatless Farm Co’s plant-based products use a range of natural ingredients to create an experience that delivers on taste and texture and makes it easy to substitute meat. Morten has a background from finance and is a serial entrepreneur in the Technology sector. Combined with a passion for plant-based eating, he brings a wealth of business acumen and experience to The Meatless Farm Co.
    Henrik Lund, CEO, Naturli
    Henrik Lund is a front runner in shifting eating habits towards meat- and dairy-free alternatives. He is vegan and wishes to counter climate changes by distributing plant-based food to a broader audience. Led Naturli´ Foods to record earnings in 2018 and plans to grow further by taking on the United States next. Naturli’ Foods is present inn 16 markets around the world, from Norway to Australia. Naturli’ challenges long-established food products through sustainable product innovation, with the clear goal to offer people 1:1 non compromising plantbased food – it should not be a sacrifice choosing a meat and dairy free day.
    Henrik Lund is 47 years old and has been in the FMCG business for more than 20 years. Since 2016, he has been CEO at Naturli and he has been in Naturli since 2010.
    Mark Driscoll, Director, Tasting the Future
    Having graduated from Wye College (London University) with a degree in Agriculture and environmental science, Mark has worked in the fields of sustainable development and sustainable food for over 25 years, having worked with organisations such as WWF and the National Trust. Mark has been involved in a wide range of innovative external food initiatives, working with governments and the food industry, both within the UK and globally. He sits on a number of governmental and business advisory boards and works with a number of global food businesses supporting the development of their sustainability strategies. In his spare time, Mark manages a smallholding in Herefordshire focussed on growing traditional varieties of fruit and vegetables.

    • 46 min
    41: Plastics Pact: How Nestlé are moving toward a sustainable packaging future

    41: Plastics Pact: How Nestlé are moving toward a sustainable packaging future

    As part of our series focusing on packaging, we will be joined by the CEO of Nestlé UK & Ireland, Stefan Agostini, to talk about how Nestlé are leading the charge on plastic reduction and making a significant financial commitment to tackle the problem of plastic waste.
    What are the overall ambitions for Nestlé and its packaging commitment and what are the biggest challenges, and opportunities, in meeting the targets it has set for the future?
    About Stefano Agostini
    Stefano Agostini joined Nestlé in Italy in 1989 as Regional Sales Manager, rising rapidly through a range of senior roles until becoming National Sales Director for Nestlé Waters Italy in 2001.
    He transferred to the UK in 2004 as Country Business Manager for Nestlé Waters UK, and was a member of the leadership team for Nestlé in the UK and Ireland market.
    In 2007 Stefano was appointed President and CEO of Sanpellegrino, Nestlé Waters Italy. Under his leadership the Sanpellegrino and Acqua Panna brands delivered significant growth, with increased market share and profitability. In his ten years as CEO, Sanpellegrino tripled its international business.
    Stefano became CEO of Nestlé UK and Ireland on 1 July 2017. He is a member of the Food and Drink Federation Board and President’s Committee, and chairs its Packaging Taskforce.

    • 26 min
    40: Immune health and nutrition in the wake of COVID-19

    40: Immune health and nutrition in the wake of COVID-19

    The coronavirus COVID-19 has put a renewed focus on the immune system, and particularly how to improve individual immune response. What can consumers do to support their immune system through improved nutritional health?  With mis-information spreading widely around immune health on social media can the food and nutrition industry help ensure that the focus remains on science-based facts?
    In this podcast, in partnership with Yestimun® Beta Glucan from Leiber GmbH, we investigate the role diet and nutrition plays in supporting a healthy immune system, how gut health impacts health, and how the industry is responding to growing demand from consumers for immune health supporting products, ingredients, and nutraceuticals. Joining us for this fascinating look at immune health are Eike Hagemann, Business Unit Director Health, Leiber GmbH, Samanta Maci, Senior Commercial & Technical Manager, EMEA, Kemin Human Nutrition and Health and Philip C. Calder, Professor of Nutritional Immunology, University of Southampton.
    To find out more about Yestimun® Beta Glucan (https://bit.ly/3f0EkQ7) please click here (https://bit.ly/3f0EkQ7) .
    To find out more about BetaVIA™ Complete from Kemin please click here (https://bit.ly/2VOPgsj) .

    • 40 min

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