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/) .
Are British food standards in jeopardy?
The UK is world leading in its food standards and laws around animal welfare. However, trade deals with the US and Australia could mean these standards will be lowered to allow cheap imports. From chlorinated chicken to hormone beef this could have a huge impact on the quality of our food and the ability of our farmers to compete on price.
About our panel
Anna Sands, Trade Policy Specialist, WWF UK
Anna Sands is trade policy specialist at WWF UK. She leads on advocacy for the UK’s new independent trade policy to work for climate, nature and people. Prior to WWF, she worked at the Global Economic Governance Programme at the Blavatnik School of Government, a research centre focusing on how the global economy could be governed in a more sustainable and equitable way.
David Baldock, Senior Fellow, Agriculture and Land Management Fellow, Institute for European Environmental Policy
David's background is in philosophy and economics. He joined the Institute in the mid-1980s to establish a programme of work on agricultural and rural environmental issues. He became Deputy Director in 1992, Director in 1998 and active Senior Fellow in 2016. As well as being an authority on European agricultural policy and the environment, David's specialist areas include EU strategies for climate, natural resources, and public investment. He has an active interest in sustainable development and the growing implications of building a bio-economy. Current external commitments include membership of the Commission's high-level group on the competitiveness of the car industry in Europe.
Liz Webster, Founder, Save British Farming
Save British Farming (SBF) was founded by Liz Webster, a farmer in Wiltshire, with the objective of protecting our food standards and our farmers’ livelihoods.
Sophie Medlin, Director and Specialist Dietitian, City Dietitian & Chair of the British Dietetic Association for London
Sophie Medlin is a well-recognised consultant dietitian and is the Chair for the British Dietetic Association for London. Sophie has expertise in gastrointestinal and colorectal health. She worked in acute hospitals specialising in gastrointestinal diseases before moving into academia, where she worked as a lecturer at King’s College London. Sophie is a go-to spokesperson for media when it comes to evidence-based nutrition, regularly featuring in print, broadcast and social media.
Are we ready for lab grown meat?
Cellular or lab-grown meat is being touted as one of the greatest solutions to environmental and food system challenges. It allows people to enjoy the taste of meat, but without harming animals or increasing the carbon footprint. But how do you convince people to put down the hamburger and pick up the slaughter-free steak?
Che Connon, Co-founder and CEO, 3D Bio-Tissues Ltd
Alongside being CEO of 3D Bio-Tissues, I am also Professor of Tissue Engineering at Newcastle University and co-founder of CellulaREvolution which aims to solve critical issues in scale up of cultured meat.
Didier Toubia, Co-Founder & CEO of Aleph Farms
Didier Toubia is the Co-Founder and CEO of Aleph Farms, a cultivated meat company that is shaping the future of food by growing slaughter-free beef steaks directly from cow cells, preserving natural resources, and avoiding the use of antibiotics. Prior to Aleph Farms, Didier co-founded and led IceCure, which went public in 2010, and served as the CEO of NLT Spine, which was acquired by SeaSpine in 2016. Didier was trained as a Food Engineer and Biologist and holds a joint executive MBA from Kellogg and Recanati. He is also co-Founder of BlueTree and Yeap.
Peter Verstrate, Co-Founder & Chief Operating Officer, Mosa Meat
Peter is the food technician behind the world’s first slaughter-free hamburger. He has worked in the processed meat industry for over 20 years in various senior positions ranging from R&D to QA to Operations. He beings a deep knowledge of the meat business developed at international food companies including Sara Lee, Ahold, Smithfield, Campofrio Food Group and Jack Links. He also served as Managing Director of Hulshof Protein Technologies, a leading producer of collage proteins. Peter holds a Master’s in Food Science from Wageningen University. He is passionate about the environment and food security, and highly driven to find a sustainable way to feed the world. Peter co-founded Mosa Meat and as COO is focused on developing an affordable process for high volume production of cultured meat.
What next for dairy-free? A look at how dairy-free alternatives will develop in the years ahead
Plant-based dairy continues to surge. The key motivators of dairy-free diets include health reasons (allergens, lactose intolerance, digestive discomfort), animal welfare, and environmental concerns. However, many omnivores are also attracted to dairy-free options because they want to try and experience something new. How are dairy-free producers reacting to the potential of this growing market?
To answer this we're joined by the experts from Cargill once again, who give us their unique insight into the state of the current dairy-free market, and where they see the greatest potential for future NPD and growth. What are the challenges of replacing dairy in products, what products are capturing the most attention from consumers right now, and what will the space look like in the future? Join host Stefan Gates to find out.
About our panel
Matthias Bourdeau, Marketing Manager Texturizers, Cargill Starches, Sweeteners and Texturizers Europe
Working for the Nielsen Company and other research agencies, Matthias gained over 10 years of experience in consulting packaged food and beverage manufacturers across Europe and Africa on marketing their products in retail. Since joining Cargill’s Starches, Sweeteners and Specialties Business Marketing team three years ago, he supports new product launches and drives marketing campaigns, with a specific focus on dairy alternatives and meat alternatives. He is passionate about consumer research and market positioning. Matthias is based in Belgium and is a proud new dad.
Hannah Keenan, Business Development Manager, INFUSE, Cargill Starches, Sweeteners and Texturizers Europe (CSST)
Hannah has more than 13 years in Cargill Starches, Sweeteners and Texturizers with strong industry experience in ingredients solutions and sales across all market categories. Since joining Cargill she has worked in supply chain and commercial roles before moving into the INFUSE by Cargill™ team almost 2 years ago where she now leads them in developing new concepts and creating solutions for emerging and current trends. She is passionate about customers and development and solving challenges. Hannah is based in the UK and enjoys keeping fit in her free time.
Caroline Delabrousse, Technical Business Development Manager, Dairy, Cargill Starches, Sweeteners and Texturizers Europe
After her BSC degree in Food technologies in 2001, Caroline started in dairy world working in milk production at Lactalis. Then she moved to Paris as Food technologist to start her experience on texturising solutions in ice cream at Rhodia Food. In 2005, Caroline joined Dupont, Danisco and extended her skills on texturising, emulsifiers and sweeteners solutions in France and also in Aarhus, DK. Here she was promoted as Application Specialist supporting sales teams in Europe and Africa on beverages, Frozen and dairy desserts applications.
In 2016, Caroline joined Cargill CSST EMEA as dairy specialist tagged to North Africa, Germany, Turkey and Iran to local technical team across all dairy applications such as yogurts, cheeses, frozen desserts, drinks & desserts. It was also the opportunity to come back to Normandy, her birth place. Today she still enjoys a lot sharing and learning about dairy categories within a multicultural environment.
Dries Cauwenbergh, Technical Business Development Manager – Dairy, Cargill Global Edible Oil Solutions Europe
After obtaining his master’s degree in Bio-Engineering, Dries stayed 4 more years at the university of Ghent as technical manager of the service providing lab at the department of Food Technology and Nutrition. From the non-routine analyses and R&D projects for SME’s, it was quite a step-change moving to the East of Belgium to be a Food Safety consultant. The 5 following years in Liège, next to becoming fluent in French, he also developed his skills and expertise in food safety and
How one brand is transforming food with smarter seeds
The world is searching for practical, quality, environmentally friendly foods to sustain the growing population and satisfy surging demand. Food Matters Live Award winner Equinom is paving the way, strategically breeding non-GMO/non-gene edited smarter seeds with super-traits: superior nutrition, improved functionality, enhanced organoleptics and robust yield – for a healthy, nutritious and sustainable food future.
In this episode of the Table Talk Podcast we speak to Equinom Founder and CEO Gil Shalev to find out how they're using science and innovation to create smarter seeds. What are the challenges they've faced and what are the opportunities they see for seeds that can support healthy plant-based eating? Join host Stefan Gates to find out.
About Gil Shalev, Founder & CEO, Equinom
Founder and CEO, Gil Shalev, is the driving force behind food-tech seed innovator, Equinom. He earned his Ph.D. in plant genetics from the Hebrew University of Jerusalem’s Faculty of Agriculture and has expertise in plant genomics and breeding. Gil’s scientific achievements include developing an integrated sequencing technology for breeding and discovering new genes and gene combinations in numerous plants.
Gil has positioned Equinom to be a trailblazer in non-GMO seed breeding to enable global supply chains to provide food companies with grain varieties that precisely meet each application’s functional needs.
How to perfect your e-commerce and direct-to-consumer strategy
The COVID-19 pandemic has pushed food consumers online in huge numbers, with shoppers moving to delivery services to minimise their trips to supermarkets. Additionally the crisis saw many businesses create their own direct-to-consumer marketplaces, cutting out the middle man altogether. Waitrose polled 2,000 people across the UK and found that 77% now do at least some of their grocery shopping online, compared with 61% the year before. Is your brands e-commerce and direct-to-consumer strategy tapping into this growing marketplace?
In today's podcast, host Stefan Gates is joined by Dean McElwee, Integrated Commercial Lead E-Commerce The Kellogg Company and Francis Nicholas, Group Digital Director, Nomad Foods, to hear their experience of e-commerce and direct-to-consumer, and to learn their recommendations for businesses across food and retail.
About our panel
Francis Nicholas, Group Digital Director, Nomad Foods
Francis first got involved in the space more than a decade ago and was responsible for launching many of P&G’s brands into various Pure Plays (in particular Amazon) across multiple European markets. He also worked to drive the Online businesses with multiple Bricks & Clicks retailers. At Nomad Foods, Francis is responsible for driving the Online sales of Family Favourites such as iglo, Findus and Birdseye. Whilst this space has challenges, the consumer is ultimately the boss.
Therefore it’s crucial for Brands and Retailers to understand how they can deliver against increasing consumer expectations whilst at the same time addressing the resulting business challenges – something Francis focusses on.
Dean McElwee, Integrated Commercial Lead E-Commerce, The Kellogg Company
Dean is the Integrated Commercial Lead, eCommerce for Europe at The Kellogg Company. Dean is a commercially focused E-Commerce leader with a broad commercial background with over 18 years’ experience in Retail Consulting and Sales Leadership for blue-chip multinational organisations. He has enjoyed a career spanning both emerging and developed markets across multiple channels. He has broad experience across both emerging and developed markets across multiple channels.
Is it time to ditch the idea of the 'one size fits all' diet?
In this Table Talk Podcast episode we explore why a one size fits all approach to diets doesn't work, and what the latest scientific research tells us about our nutrition, the impact of our gut microbiome, and what this means for a more personalised approach to diet and nutrition.
To explain the significance of the research and its findings we're joined by Dr. Sarah Berry, Senior Lecturer from Kings College London and one of the leads on the PREDICT 2 study, to explain what this latest research means for our understanding of our gut microbiome, and the impact it can have on our overall health and well being, and how it debunks the idea of a one size fits all diet.
"And actually what our research shows is how little of it is predetermined by our genes. That's actually really exciting because it shows therefore that our response to food is modifiable, that we do, actually, as individuals have control"
Dr. Sarah Berry will be presenting a nutrition spotlight session at Food Matters live in March. To find out all about this fascinating session, and how to register, click here (https://bit.ly/3bUV4aE) .
About Dr. Sarah Berry
Dr Sarah Berry’s research interests relate to the influence of dietary components on cardiometabolic disease risk; with particular focus on postprandial metabolism and vascular dysfunction. Since commencing her research career at King’s College London in 2000, she has been the academic leader for more than 30 human nutrition studies in cardio-metabolic health. Sarah’s ongoing research involves human and mechanistic studies to elucidate how markers of cardiometabolic health can be modulated following acute and chronic intakes of different fatty acids and interesterified fats, as well as studies to investigate the influence of cell wall integrity on macronutrient and micronutrient release from different plant-based foods. Sarah is also the lead nutritional scientist on the world’s largest ongoing programme of postprandial metabolic studies (the PREDICT studies), assessing the genetic, metabolic, metagenomic, and meal-dependent effects on postprandial metabolic responses.
About the PREDICT studies
The landmark study published in Nature Medicine and presented at the American Society of Nutrition shows dietary inflammation varies dramatically among healthy adults, pointing to the need for personalisation in eating.
The PREDICT Studies reveal multiple factors ranging from gut microbes, blood sugar, fat and insulin levels to exercise and sleep impact an individual’s ability to achieve optimal metabolic health.
Even identical twins respond differently to the same food; identical twins share only a third of their gut microbes.
This ongoing study has shown that dietary inflammation varies up to ten fold in healthy adults.
Results point to the need for personalised eating plans to sustainably combat weight and health challenges, setting the stage for artificial intelligence (AI) to help people manage their health by choosing foods that work optimally with their biology.
ZOE, the sponsor of the study, is launching a test kit using this science to help people achieve their healthiest weight, by profiling their unique gut microbes and inflammation after meals and using AI to create a personalised eating plan.
To find out more about PREDICT and ZOE, click here (https://joinzoe.com/our-science)
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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