Food Matters Live Podcast Food Matters Live

Palm oil is on everybody’s lips, not just metaphorically, but physically too.

It is a hugely versatile ingredient and it is widely used in the food industry.

It has so many properties that make it useful, including being an extremely efficient crop, which is why it is present in a huge array of products.

The farming of palm oil has made the headlines because of links to deforestation and unsustainable farming practices — but does it have to be that way? 

In this episode of the Food Matters Live podcast, made in partnership with Daabon, we look at how palm oil can be produced sustainably.

Daabon is a Colombian third generation family business dedicated to sustainable and organic palm oil.

It has established themselves as a flagship example of how to grow, harvest process, and deliver fully traceable and sustainable palm oil ingredients that help local communities.

In this episode we ask: is palm oil inherently bad? What will new EU regulations mean for the industry? And we will look at some of the practical applications of palm oil in food.

Daabon

The Grupo Daabon is a pioneer company, leader in the production of organic ingredients in South America. Its headquarters are located in Santa Marta, Colombia. This family-owned company was founded in 1914 and it employs over 3000 people and has presence in the 5 continents.

The mission of the Grupo Daabon is to grow, transform and sell top quality organic products, based on a permanent research process framed within corporate policies that guarantee the wellbeing of our employees, the protection of the environment and the search for economic profitability.

Guests:
Manuel Davila, Managing Director Daabon UK and Daabon Europe
Felipe Guerrero, Executive Vice President, Daabon
Balachandar Selvamohan, Global Innovation Director, Daabon

Butchers shops, once a common sight in most towns and villages across Europe, are declining in number.

The impact of that decline can be felt in communities throughout the continent, and it could also be impacting our diets too.

On Allergen Awareness Week, and in partnership with Dutch Spices, we look at why butchers shops are disappearing, but also how that trend can be reversed.

We delve into some of the methods butchers can use to get themselves fit for the future, and compete with the supermarkets.

In the UK, we have seen a reduction in the number of butchers shops of more than 18 per cent in the last decade.

It is around 16 per cent in the Netherlands, nearly 20 per cent in Belgium, and the list goes on.

So, what is behind the decline? What is the impact on our diets and our communities? And what can be done to reverse it?

Guests:
Peter Curry, Managing Director, Gastrome Professional Ingredients
Piet Buis, Business Unit Manager, Dutch Spices
John West, award winning butcher, product development & innovation specialist

About Dutch Spices

Dutch Spices offers a wealth of tasty solutions like herb mixtures, marinades and sauces.

It also specialises in developing seasonings and flavours that answer its customers’ specific wishes and develops new flavours especially for their products.

Its specialists would be delighted to hear your requirements and preferences so they can offer you tailor-made advice.

Dutch Spices only uses ingredients that comply with the most stringent allergen safety, vegan and halal guidelines.

Has there been a more challenging time for the global food system in modern times?

It is difficult to argue against considering the amount of geopolitical turmoil and the growing climate crisis.

Add into that, a growing population, and the scale of the challenge of keeping everyone fed is clear.

But that is where innovation will be key. The global food system needs to keep innovating in order to meet the challenges it faces.

Attend our Food Innovation, Nutrition and Sustainability events

In this episode of the Food Matters Live Podcast, recorded live at the Sustainable Food Forum in London in September 2023, we shine a light on the innovators who are making a difference.

Our panel is made up of innovators defining the future of food, covering a range of activities. 

Some are still embryonic, but all reflect a rethinking of every aspect of the way we source, produce, package, distribute, promote, buy and consume food and drink.

Guests:
Matilde de las Rivas, Chief Technology Officer, Levprot
Aurelia Greystroke, Chief Transformation Officer, Aleph Farms
Farayde Fakhouri, Co-Founder, BIO2Coat

Few industries embrace new technology as readily as the food industry, so what does the future hold?

In this episode of the Food Matters Live podcast, recorded live at the Sustainable Food Forum held in London in September 2023, we ask a panel of experts to answer that question.

They explore the latest ground-breaking technological developments in food processing, and delve into the potential impact of robotics and AI on the food industry as a whole.

Attend our Tastes of Better events in Ascot, Manchester and Dublin

What will their impact be on the next generation of ingredients and products? 

And can we protect our food supply chain with precision fermentation and lab-grown meat?

Guests:
John Casey, Chief Manufacturing and Supply Chain Officer, Nuritas
Annette Granéli, CEO & Co-Founder, Green-On
Stephan Verdier, VP Research & Innovation, Solvay Aroma
Alessio D'Antino, Founder & CEO, Forward Fooding

From the first apple orchards, to its resurgence in modern craft cideries, cider’s history is a story of innovation, tradition, and deep connection to the land.

But it is not just a tale of apples and fermentation. It is a journey that has shaped communities, cultures, and the way we raise a glass to celebrate life's moments.

It is also a tale of adaptation, with cider evolving alongside the changing tastes and technology of today’s modern world.

So, in this episode of the Food Matters Live podcast, we uncover the twists and turns in cider's evolution, and explore the fascinating interplay between nature, science, and craftsmanship, that transformed the humble apple into a timeless libation

Guest:
Jane Peyton, Drinks educator, broadcaster and the UK’s first Pommelier (cider sommelier)

When we think about sustainable nutrition, many of us will think about plant-based eating.

There is no doubt that switching to a plant-based diet helps the sustainability cause in multiple ways, but the bigger picture is far more nuanced than that.

Every consumer, ingredient, product and brand has their own context, which makes generalising about environmental impact very difficult. 

In this episode of the Food Matters Live podcast, recorded live at our Inspiring Nutrition event in London in 2023, we look at how some of the complexities in this area might be addressed.

Attend our Sustainability events in April

Our panel discusses consumer demands, legislation, and labeling.

They unpick the food industry’s role in climate commitments, the nuances of communicating effectively with consumers in this area, and how to avoid unintentional greenwashing. 

Guests:
Emma Piercy, Head of Climate Change and Energy Policy, Food and Drink Federation
Lucy Williamson, Award Winning Nutritionist, Lucy Williamson Nutrition
Fay Cooke, Chief Impact and Financial Officer, Yeo Valley
Lee Holdstock, Trade Relations Manager, Soil Association