284 episodes

On each episode of the Food Matters Live Podcast 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 the podcast on https://www.foodmatterslive.com.

Food Matters Live Podcast Table Talk

    • Arts
    • 3.0 • 2 Ratings

On each episode of the Food Matters Live Podcast 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 the podcast on https://www.foodmatterslive.com.

    What might the future hold for personalised nutrition?

    What might the future hold for personalised nutrition?

    There's no doubt that the personalised nutrition market is growing, and fast.

    Forecasts suggest the sector could be worth anything between $15bn and $25bn within the next five years.

    And it seems to be everywhere you look, with a wealth of apps, advisors, and new companies entering the market.  

    But it’s an area that’s pushing the boundaries of science and medicine.

    In this episode of the Food Matters Live Podcast, we take stock and ask: Where are we at with personalised nutrition?

    What does the science say? Just how optimistic, or cautious, should we be about how effective this approach is? And what’s driving the growth in the sector?

    Technology is certainly helping the sector to grow, but does the future of personalised nutrition lay online or face-to-face consultations?

    Is there much difference, both in quality of advice and outcomes, between visiting a trained professional and using a data-driven app?

    Personalisation could be as simple as following a vegan diet, but it can be as complex as reversing diabetes, or lowering your cholesterol. And the future potential appears to be almost endless.

    But with so many apps fighting for your attention, how do you determine which are offering evidence-based advice, and those looking to make a quick buck?

    Listen to the full episode as we look at what the future might for personalised nutrition. Could it be a game-changer in the developing world? Could it solve the obesity crisis?

    Dr Suzan Wopereis, Principal Scientist, TNO

    Dr Wopereis, principal scientist, joined TNO in 2006 and works with a systems biology research group active on the theme ‘quantification of health and effects of lifestyle on health’, acting as principal investigator in several public private partnerships, as well as on international research programmes focusing on systems health applying genomics technology, bioinformatics, and standardized infrastructures focusing on systems health. 

    Moreover, she is responsible for scientific contents in the TNO programme on personalised health, focusing on inflammatory resilience. 

    In her 16 years of research at TNO, her main focus has been on phenotypic flexibility as a measure of health, where she uses standardised challenge tests to study the response of a multitude of biological processes to quantify resilience in health optimization and chronic lifestyle related diseases such as Diabetes Mellitus type II. 

    Mariette Abrahams, CEO & Founder, QINA

    Mariëtte Abrahams is the CEO and founder of Qina, a platform that helps companies connect and innovate in personalised nutrition. 

    Qina bridges the gap between science and solutions to make nutritious food accessible to all by providing market intelligence, research and innovation services via a global network of domain experts.

    • 37 min
    Career Conversations: Creating new products for Asda

    Career Conversations: Creating new products for Asda

    "I never knew that my job existed," says April Dear, Senior Product and Packaging Development Manager for Asda. "That's why I'm really passionate about letting younger people know about all the different paths that are out there."

    In this episode of the Career Conversations series, we learn all about April's role at one of the UK's biggest supermarkets.

    Her job means she is responsible for a large team of product development managers, covering meat, fish, poultry, vegetables, and frozen foods.

    That means coming up with ideas for new products from scratch, doing market research, then taking them from the drawing board to the supermarket shelves.

    It's no mean feat and can take many months, and thousands of man-hours before a product is ready to be sold.

    April says her career began in the kitchen, where she was a successful chef: "I started working in kitchens when I was 13, just doing pots. And I worked in kitchens the whole time I was a teen.

    "Then I had my daughter when I was 19, and I continued to work in kitchens, but obviously as a single mum with a baby, it didn't really work out."

    April decided she needed a 9-5 job and so she decided to go to the University of Brighton and study Food and Culinary Arts.

    She says, it opened her eyes to the world of a career in food: "There are also so many roles where you can test it out and figure out which part you do like. 

    "You could love food but the bit that really sets you on fire is how you make it safe. Or you could love food but the bit that really sets you on fire is how to make tonnes and tonnes of it."

    Listen to the full episode to find out why April was named Meat Business Women's One to Watch, how working in kitchens set her up for spending some of her time in her current role on the factory floor, and the important role a foot-long pig in blanket has played in her career.

    April Dear, Senior Product and Packaging Development Manager, Asda

    Prior to beginning her role at Asda, April built on her love for food from a young age training as a professional chef working in an array of kitchens from Michelin star restaurant’s to running festival kitchens at Glastonbury. 

    Ten years later to accommodate a more family-friendly work-life balance after having her daughter, April gained her degree in Food and Culinary arts before starting her journey in the meat industry. 

    Kicking off as a commercial graduate, April’s flair for creating products progressed into an New Product Development (NPD) role at pace across product area’s including sausages, beef and ready-to-cook developing products as part of ABP for Asda and the discounters predominantly. 

    From there April joined Cranswick in the cooked meats convenience division leading the NPD team with first-to-market innovation for M&S and Sainsburys, it is here April won the Meat Business Women award and has been fully supported by her Cranswick family in launching, ‘Feed Your Future’ a school enterprise programme in partnership with MBW. 

    The project’s aim is to demonstrate the breadth of opportunity available to young people in the food industry through a mentored product development programme resulting in the opportunity to launch into a retailer.

    • 19 min
    Saliha Mahmood-Ahmed - from MasterChef winner to NHS campaigner

    Saliha Mahmood-Ahmed - from MasterChef winner to NHS campaigner

    Dr Saliha Mahmood-Ahmed's career has taken her in all sorts of different directions.

    She is a junior doctor working in the NHS, an author, and of course she won MasterChef in 2017.

    But her passion for good food doesn't stop there, Saliha co-founded the No Hungry NHS Staff campaign.

    It's about making sure NHS staff have access to hot, affordable, nutritious food - whatever time of the day or night they are working.

    In this episode of the Food Matters Live Podcast, Saliha says she sees the impact bad diet has on people's health every day in her NHS work.

    That's mainly in patients (she specialises in digestive disorders), but also the short-term impact of staff going hungry or being forced to eat poorly.

    She's also keen that, when it comes to diet-related health outcomes, prevention should be given more prominence.

    Saliha believes as much attention should be paid to what people eat in the years before they become ill, as the medicine they are given once a problem emerges.

    Listen to the full episode to hear her views on nutrition as medicine, why she's celebrating what she calls a "new age of curry", and how winning MasterCher in 2017 changed her life - it involves pyjamas and slippers!

    Dr Saliha Mahmood Ahmed, chef, author, campaigner

    Saliha is a junior doctor working in the NHS. She graduated from Kings College London in 2012. Starting her career at St Mary’s Hospital, she has subsequently worked in Hillingdon Hospital and Watford General Hospital.

    She is training to specialise in Gastroenterology, focussing her energies on the treatment of Digestive disorders. She is a member of the Royal College of Physicians, having completed her postgraduate exams. 

    Saliha won MasterChef in 2017, facing off competition from 63 other determined contestants, through seven gruelling weeks of culinary challenges and an exhilarating final cook-off.

    Saliha has published two books. Khazana: An Indo-Persian cookbook with recipes inspired by the Mughals and Foodology: A food-lover's guide to digestive health and happiness.

    • 35 min
    How does what you eat affect brain function?

    How does what you eat affect brain function?

    What’s the link between the food we eat and brain function?

    We’ve spoken on the Food Matters Live Podcast recently about nutrition and healthy ageing, but the link with cognitive function warrants an episode all of its own.

    There’s a lot of current research into whether diet can slow down cognitive ageing and even reduce your risk of dementia.

    The notion of ‘brain food’ is nothing new, but how much of what we’re told stands up to scrutiny?  

    What does the research tell us?  And what should we be eating to keep our brains healthy?

    The brain makes up just two per cent of our bodyweight, but uses 20 per cent of our oxygen intake, 20 per cent of the glucose we consume, and needs more than 1,000 litres of blood every day.

    It would seem to follow that the nutrients we consume through the food we eat will have a big impact on our brain function.

    But we're interested in looking at the facts, the science, and the research that either supports or contradicts that assumption.

    In recent years it’s been suggested there are particular foods which protect cognitive health, does Omega-3 have as big an impact as some would have us believe? And does it matter how it's consumed?

    What role do the food and supplements industries have to play in ensuring we're all getting the right nutrients to maintain cognitive function?

    We also look at the impact nutrition can have on Dementia, how what we eat can affect short-term cognitive function, and ask how you go about getting people to change their diets.

    Anne-Marie Minihane, Professor of Nutrigenetics and Head of Nutrition and Preventive Medicine in the Norwich Medical School, University of East Anglia

    Anne-Marie and her team’s research programme investigates the impact of dietary components (marine omega-3- fatty acids and a Mediterranean-style dietary pattern) and APOE genotype on cardiovascular and cognitive health. 

    A particular focus is the molecular and physiological basis for the interactive impact of menopause and an APOE4  genotype (25% of the UK population) on neuropathology and overall brain health, and examining the ability of the omega-3 fatty acid DHA to mitigate the accelerated brain ageing in APOE4 females. 

    Norwich Institute of Healthy Ageing (NIHA) is focussed on providing agency, and the capability, opportunity and motivation to us as individuals and communities, to adopt heathier behaviours (eating, physical activity, socialisation, sleep etc.) aligned with recommendations

    In addition, at UEA, Anne Marie contributes to the teaching of the Medical and Bioscience students, in the area of nutrition and disease prevention and therapeutics. 

    She is academic advisor to ILSI Europe (a tripartite consortium of Industry, Academia and Policy organisations) and Deputy Editor of Frontiers in Nutrition. 

    • 42 min
    Career Conversations: The secret to becoming a flavourist

    Career Conversations: The secret to becoming a flavourist

    What's the secret to having a successful career as a flavourist? Marie Wright, Chief Global Flavourist at food processing corporation ADM, says it's all about passion.

    In this episode of the Career Conversations series, she reveals all to Elisa Roche about how she rose through the ranks to become one of the best flavourists in the world.

    And, although she says there are many elements to forging a successful career, passion, grit, and a desire to keep learning will get you a long way: "It's important that you don't ever get to a position where you say I'm there now, I don't need to learn anymore."

    Marie's job involves helping brands to create new flavours from scratch, or recreating complicated flavours that excite the senses. But how do you go about doing that? 

    She says a good analogy for her job is a perfumer, creating tastes and flavours for food.

    She grew up in the UK, now lives in America, and was influenced by her Turkish father and Italian mother's cooking. All of which stood her in good stead for the career she chose.

    "I didn't grow up in a traditional way from a food perspective," she says. "I feel very lucky."

    And being a flavourist isn't the sort of thing you can pick up overnight. In fact, you can't really study to become a flavourist in the conventional way, you need to go through years of training on the job.

    ADM runs a mentoring programme and it takes seven years to complete. Luckily for us, Marie founded the programme and gives us some top tips on what she looks for in potential candidates.

    Listen to the full episode to find out what Marie thinks makes a good leader, why you don't need to choose between the arts and sciences, and why a good sense of humour is a must for anyone starting out.

    Marie Wright, President, Creation, Design & Development and Chief Global Flavourist, ADM

    Marie manages a team of over 500 people, including 400 scientists, 70 flavourists and 12 chefs. 

    As a transformational leader with extensive technical marketing and global technical management experience, Marie drives creative ingenuity with her team to deliver ground-breaking flavour solutions that satisfy tastes all over the world.

    Among the industry’s most prolific flavour creators, Marie has developed well over 2,500 flavours for the world’s leading CPG, private label and quick serve food companies for products ranging from plant-based burgers, to candy, snack bars, hard seltzers and more. 

    Whereas most flavourists specialize in one of sweet or savoury, Marie is a cross-category flavourist capable of making any type of flavour – sweet, fruit or savoury – across all market segments in foods and beverages alike. 

    She also formulates flavours for the nutraceutical space, creating taste-pleasing products with functional health and wellness benefits.

    Marie studied Food Science and Chemistry at King’s College London, graduating with Honours First Class. 

    Her commitment to sharing knowledge is highlighted in the chapter ‘Creating elegant flavors’ of John Wright’s world-renowned book, Flavor Creation.

    • 18 min
    Is collaboration the key to the future of food?

    Is collaboration the key to the future of food?

    How can the food industry innovate to meet the demands and challenges it's facing, and do so in an efficient way? The answer, according to Tetra Pak: Partnerships, partnerships, and more partnerships.

    There are all kinds of issues that need to be tackled, not least the question of sustainability.

    In this episode of the Food Matters Live Podcast, we shine a light on a small company that says it's found a solution to a big problem, and how it's working with a big company to get that solution out into the world.

    EnginZyme takes waste materials from food processing and uses enzymes to transform that material into useful, sustainable, and natural added-value products.

    The company says its method requires less energy and leads to far less waste than conventional methods.

    Join our complimentary webinar: 

    Climate optimism – shifting the narrative on climate change

    Featuring Anne Therese Gennari in partnership with Tetra Pak

    But it is expensive work and EnginZyme isn't primarily a food company.

    That's where Tetra Pak comes in. It too is concerned with increasing sustainability and reducing waste in food processing.

    By working together and combining EnginZyme's biomanufacturing innovation together with Tetra Pak's food expertise, could we be on the cusp of a transformation in the way food is processed?

    Listen to the full episode to find out more about the science behind EnginZyme's work, the challenges smaller companies face when trying to up-scale their big ideas, and how working with external partners is helping.

    We also delve into Tetra Pak's partnership programme, how it chooses which projects to support, and the innovations it thinks are going to take off in the years to come.

    Dr Karim Engelmark Cassimjee, CEO, EnginZyme

    Dr Karim Engelmark Cassimjee co-founded EnginZyme in 2014 to make the chemical industry green by unlocking the potential in enzymes. 

    Dr Engelmark Cassimjee has a PhD in biotechnology from KTH and conducted postdoctoral studies at Stockholm University. 

    In 2021, Karim was selected as the KTH Alumnus of the Year, and EnginZyme as a Technology Pioneer by the World Economic Forum.

    Lidia GarciaPou, Head of Project Management and External Innovation, Tetra Pak

    Lidia has worked at Tetra Pak for 12 years and she believes that innovation is a powerful tool to drive the transformative changes needed by today’s society in the food system.

    Responsible for the external partnerships at Tetra Pak Processing, she is committed to deliver and contribute to the field of sustainable food processing by creating and fostering innovative thinking, engaging internal resources in open innovation, and advocating for new disruptive technologies.

    She has 20 years of international business experience within business development, product management, project management, sales and R&D in different large organisations around Europe.  

    Lidia likes getting people excited about the things she is passionate about which is creating strategic partnerships with startups and small companies whose technologies and skills will help Tetra Pak in expanding its own capabilities.

    • 32 min

Customer Reviews

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2 Ratings

BettiePage23 ,

Podcast for foodies!

Just discovered this podcast & so far I’m digging it. The show focuses on unique topics each episode. Its the pod you didnt even know you wanted but will be glad you found! —Mountain Murders Podcast

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