Consumer trends in wellbeing, healthy ageing and nutrient rich convenience food are creating significant opportunities for nutraceutical manufacturers, with the current market valued at $41.95bn (Market Data Forecast figures). This is expected to continue to grow as conventional pharmaceutical companies also turn their hand to this growing market. In this Table Talk Podcast, recorded back in March at the beginning of the COVID-19 pandemic, we’re joined by a panel of experts who’ll provide their unique insight into this growing category in health and nutrition. Our guests are Nick Bennett, Head of Nutrition and Sustainability at IVc Brunel, Miriam Ferrer, PhD, Head of New Product Development, Cambridge Nutraceuticals, and Cheryl Fallow, MD, Viridian. We’ll focus on how the category is growing, the market accessibility and what it means in terms of product development and new opportunities. We’ll also investigate how regulation could affect manufacturers what significance any proposals in regulation could mean for manufacturers. About our panel Nick Bennett, Head of Nutrition and Sustainability at IVc Brunel Nick Bennett is Head of Nutrition at Brunel Healthcare where he is responsible for Innovation, Communication and Sustainability. Nick has worked in the food supplement industry for more than 21 years specialising in all matters relating to product development, regulations and the support that appropriate nutritional supplementation can provide to health and well-being. Nick qualified in Nutritional Biochemistry from Nottingham University in 1994 and has been a Registered Nutritionist since 2003. During this time he has worked in a variety of food supplement companies of different sizes from very small UK focussed, to very large international, before joining the UK’s number one food supplement manufacturer, IVC Brunel in 2009. Aimee Benbow, Technical Services Manager, Viridian With a degree in nutrition and experience in food law, Aimee is perfectly placed to ensure Quality Control & Quality Assurance at Viridian Nutrition. Aimee is also the hub of education and technical services. Miriam Ferrer, PhD, Head of New Product Development, Cambridge Nutraceuticals Miriam completed her Biology Degree at the University of Barcelona (Barcelona, Spain). She has a PhD from the Vrije Universiteit in Amsterdam (The Netherlands), where she worked on cancer gene therapy. She moved then to Cambridge, as postdoctoral researcher at the prestigious MRC-Laboratory of Molecular Biology, where she further her experience in the DNA repair field working on BRCA1 (Breast cancer type susceptibility protein). She moved out of the research to work for Abcam, one of the leading manufacturers of life-science researchers. Miriam worked at Abcam for 9 years, 7 of them as Product Manager for the cellular assays range. Since 2017, she is Head of New Product Development at Cambridge Nutraceuticals (who commercialises food supplements under the brand FutureYou), where she is responsible for researching ingredients and developing new products. Key areas of expertise: science, role of science in food supplements Food Matters Live On-Demand available now! Food Matters Live brought together five streams of unrivalled unique sessions, more than 50 hours of live webcasts, with the experts shaping the future of food, diet and nutrition. On-demand passes give you access to the complete programme now. Join 5,000 viewers who are already gaining a professional advantage from Food Matters Live On-Demand.

A certified B Corp is a businesses that meets the highest standards of verified social and environmental performance, public transparency, and legal accountability to balance profit and purpose. B Corps are accelerating a global culture shift to  build a more inclusive and sustainable economy. Cotswold Fayre has been a certified B Corp since 2015. In this episode of Table Talk we join Founder and Chief Executive Paul Hargreaves to find out more about B Corps, and why he’s so passionate about Cotswold Fayre being part of the B Corp movement. About Paul Hargreaves, Founder and Chief Exec, Cotswold Fayre Ltd Paul Hargreaves is a well-known character within the speciality food world for both for his insightful views on the sector and general business “know how”. Paul’s blog “Speciality Bites” is widely read by retailers and producers alike, and he is often asked to contribute to debates and articles within the industry. His background includes an M.A. in Zoology and 10 years working in the charitable sector in inner-city London. He became involved in the Bala Children’s Centre seven years ago, as a way of giving back to the wider world community. Since then Cotswold Fayre has become the key partner in starting business projects in Kenya associated with the children’s centre with the goal of making the centre completely self-sufficient for its day-to-day running costs. Paul is the Founder and Chief Exec of Cotswold Fayre Ltd, a speciality & fine food wholesaler supplying nearly 2,000 retail outlets throughout the UK. The business grew from the cellar of his house in London to become the leading wholesaler to farm shops and delicatessens in the UK. The company’s ethos of working in partnership with its suppliers makes it the most sought-after wholesaler for the many new brands launching in the sector. Cotswold Fayre has been certified as a B Corporation since 2015. B Corps are companies that meet the highest standards of overall social and environmental performance and will become the “listened to” voice of business in the future as many realise that capitalism as we knew it is dead and the best objective of a business is to help change the world for better. Paul has had a book published recently on purpose-driven business called ‘Forces for Good’. About Cotswold Fayre In 2015 Cotswold Fayre became one of the 60 or so founding UK B Corporations. Paul is currently a UK B Corp Ambassador. Cotswold Fayre is reported to be the first carbon neutral fine food wholesaler. “Cotswold Fayre has always had the planet as equals with people and profit, but we have recently declared a climate emergency. There are 10 years left before potential environmental meltdown occurs is businesses and people do not change their habits. The government’s target of being carbon neutral by 2050 is far too long and businesses must show the way and act more quickly. Their customers are demanding it, their employees are desiring it and the planet may die without action. I feel that it is important that Cotswold Fayre, as a speciality food wholesaler, leads the way amongst the much larger mainstream food and drink wholesalers and I believe that we are the first wholesaler to announce carbon neutrality.”

The objective of AppHarvest is to grow more with less resources and promote a sustainable approach to agriculture. AppHarvest is constructing the biggest greenhouse in the US and one of the largest in the world with the capacity to ship 45 million pounds of fresh produce annually across North America. This podcast will explore how AppHarvest’s approach to production can bolster food supply and increase resilience in fragile local and international food systems. AppHarvest is creating an environment where government, private businesses and universities (triple Helix approach) work together to support agricultural efforts, drawing heavily on the experience in the Netherlands. The Netherlands found themselves with a severe food shortage during WW2 and focused on growing their own food supply, the country is now the agricultural capital of Europe. Jonathan Webb | AppHarvest Founder & CEO Kentucky native Jonathan Webb is turning his dream of a high-tech farming hub in Appalachia into reality with AppHarvest. The company is building some of the largest indoor farms in the world, combining conventional agricultural techniques with today’s technology to grow non-GMO, chemical-free produce. The company’s first greenhouse will span 60 acres and open this year in Morehead, Ky. Why locate in Appalachia? Like many Kentuckians, Jonathan grew up knowing of the devastating job losses in the region. His grandmother was raised in Whitley County, where a coal mining accident killed his great-grandfather. Jonathan strives to work alongside the hard-working men and women of Eastern Kentucky and build a resilient economy for the future. Before founding AppHarvest, Jonathan worked with the U.S. Department of Defense on what was then the largest solar project in the Southeastern United States. The project aimed to help achieve a White House goal of ensuring the military receives 20% of their electricity from renewable sources by 2025.

Consumers attitudes towards food are continuously evolving, as is the way they look at ingredient labels. How has the label-friendly trend evolved, what are the challenges for manufacturers of culinary products when trying to shift to cleaner labels, and what opportunities exist for reformulation with more familiar ingredients? Joining us on this episode of Table Talk, in partnership with Cargill, are a panel of experts will answer these broad questions as well as give some practical examples. Joining us are Fiona Barnett, Business Development Manager Starch, Mike Baumber, Technical Account Manager, and Matthias Bourdeau, Marketing Manager. Listen in to get a unique insight on the label-friendly movement. For more information on Cargill’s offer of label-friendly functional starches, go to www.cargill.com/simpure  About our panel Matthias Bourdeau 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 Texturizers’ Business Marketing team three years ago, he supports new product launches and drives marketing campaigns. He is passionate about consumer research and market positioning. Matthias is based in Belgium and is a proud new dad. Michael Baumber Technical Account Manager for culinary and bakery customers in the UK. Mike’s role is primarily customer facing. He works together with customers’ in identifying solutions to their formulation challenges and helps them optimise Cargill’s ingredients. With Cargill for 5+ years, Mike has experience in jam manufacturing and has worked with other ingredient companies, as well as spending 8 years working as a chef prior to university. Mike is based in Manchester, UK with 3 kids, one wife, and likes rugby and gardening. Fiona Barnett Fiona is based in the UK and has worked with customers of Cargill’s Starch, Sweeteners and Texturizing portfolio for over 15 years in sales and sales management. Just over a year ago she started to work closely with our product development teams as a Business Development Manager for Food Starches. Here she collaborates with our technical experts to develop starches that meet our customers changing needs, such as in the label friendly space. Fiona runs (slowly) in her spare time where she listens to podcasts about food, and tries to set her 2 children an example that it’s normal to exercise.

With a clear need to reduce the CO2 impact from farming, could regenerative farming be the answer to creating a healthier planet? In this episode of the Table Talk Podcast, recorded in April this year just as the coronavirus pandemic was beginning to cause lockdown worldwide, Ethan Soloviev, Chief Innovation Officer, HowGood.com explains how regenerative farming works, how it can help reduce CO2 in the atmosphere, and provide much-needed security to our food supply chain. About Ethan Soloviev Ethan Soloviev is a farmer in upstate New York and the Chief Innovation Officer at HowGood.com, where he manages the world’s largest product sustainability database: 127 impact attributes across 33,000 unique ingredients and 1,000,000+ products. He develops metrics for Fortune 100 retail and CPG companies that cut through inefficiency and radically transform business decision-making towards sustainability. Ethan is the author of Regenerative Agriculture, Regenerative Enterprise, and the monthly Regeneration Newsroom; you can read his latest articles on agriculture, business, and life at ethansoloviev.com About HowGood.com HowGood is a mission-driven, independent research company with the largest database on food and personal care product sustainability in the industry. With 1,000,000+ products rated, HowGood helps leading retailers and brands improve their environmental and social impact. As an Amazon Associate HowGood earns from qualifying purchases.

This year is the first observance of the UN’s International Day of Awareness of Food Waste and Loss. However, many consumers are not aware that 1.3bn tonnes of food is wasted each year. Compared to awareness of plastic pollution, is food waste an equal or possibly an even greater threat to the environment? What role can plastic play in preventing food waste while being more sustainable? Today we’re joined by experts in the field of sustainability, to debate how we can reduce food waste while simultaneously reducing our reliance on single-use plastic. Our panel includes Leela Dilkes-Hoffman, Project Manager – Innovation, New Plastics Economy, Ellen MacArthur Foundation, Helén Williams, Associate Professor, Karlstad University and Toine Timmerman, Programme Manager Sustainable Food Chains, Wageningen University. About our panel Leela Dilkes-Hoffman, Project Manager – Innovation, New Plastics Economy, Ellen MacArthur Foundation Leela is part of the New Plastic Economy innovation team. She uses her technical background to assess emerging innovation opportunities within the plastic packaging sector, specifically focusing on the exciting innovation and business potential offered by upstream solutions. Helén Williams, Associate Professor in environmental and energy systems, Karlstad University Helén Williams is associate professor in environmental and energy systems at Karlstad University. Helén and colleagues have for more than 10 years explored the services that packaging provide for and specifically focused on the packaging functions that reduce food waste in households. They have in several research articles calculated the environmental impact of packaging versus the impact from food waste in order to prove better basis for design decisions. The researchers have found that it is very important for the producer to make sure that the amount of food matches the needs of the consumers and that the provided information about product safety is improved. To meet the goals of halving food waste by 2030, we need a packaging development that takes a broad responsibility. Toine Timmerman, Programme Manager Sustainable Food Chains, Wageningen Toine Timmermans is Program Manager Sustainable Food Chains at Wageningen University & Research, and Coordinator of the EU projects FUSIONS and REFRESH. He is member of the steering committee of the joint effort to harmonise food loss and waste (FLW) assessment, via the global Food Loss and Waste Reporting and Accounting standard. He is also member of the European Commission Platform on Food Losses and Food Waste. His current research themes are focused on radical technology driven innovations to increase resource efficiency in the food supply chain, by reducing food loss and improved valorization of resources. Also his research is performed to future closed loop supply chains in relation to the use of packaging materials and to reduce methane emissions in the dairy sector. Toine is project leader of the FLW reduction project within the CGIAR Research Program on Climate Change, Agriculture and Food Security (CCAFS) with a focus on developing and emerging countries.

One of the major global challenges we are facing is unprecedented urban growth, where over half of the global population is urban and where by 2050 an additional 2.5 billion people are expected to live in urban areas. Urban areas currently consume over 70 % of the global food supply. “So much of the food in the world is produced in a linear way, depleting finite resources and damaging the health of the ecosystem and humans,” says Emma Chow, food initiative lead, Ellen MacArthur Foundation. “We need to fundamentally redesign the system using circular economy principles. And cities are best placed to lead the change." Find out how this will work in practice, and how urban peri-urban food systems will help fuel the circular economy in the future. Emma Chow, Project Lead, Food Initiative, Ellen MacArthur Foundation Emma Chow serves as the project lead on the Ellen MacArthur Foundation’s Food initiative, which brings together major industry players from across the food value chain, along with cities, to take a systemic approach to unlocking the powerful positive potential of the food system. Hailing from Toronto, Canada, Emma previously worked in business management consulting, social entrepreneurship and for environmental NGOs About Ellen MacArthur Foundation: The Ellen MacArthur Foundation was launched in 2010 to accelerate the transition to a circular economy. Since its creation, we have emerged as a global thought leader, establishing the circular economy on the agenda of decision makers across business, government, and academia. Our vision is a new economic system that delivers better outcomes for people and the environment. Business models, products, and materials are designed to increase use and reuse, replicating the balance of the natural world, where nothing becomes waste and everything has value. A circular economy, increasingly built on renewable energy and materials, is distributed, diverse, and inclusive.

In this podcast we take a look at the impact of COVID-19 on plastic reduction. Have consumers become more aware of the plastic packaging and the impact on the environment of the products they buy or has the opposite occurred, with a focus on health and hygiene turning their attention elsewhere? Joining us for a lively debate on where the future of plastic reduction is headed are Susan Hansen, Global Strategist, Food Packaging and Logistics, Rabobank, David Jones, CEO & Founder, Just One Ocean, Simon Ellin, CEO, The Recycling Association and Geoff Brighty, Founder & MD, Environmental Sustainability Associates Limited. About our panel Susan Hansen, Global Strategist, Food Packaging and Logistics, Rabobank As the Global Strategist for F&A Supply Chains, Susan Hansen is responsible for developing Rabobank’s global research portfolio and sector expertise related to food packaging and food logistics. Food packaging spans all relevant packaging materials including metal, glass, corrugated paper, folding carton and plastics, while Food logistics mainly covers cold chains and food distribution. Food waste and sustainability are currently hot themes in Susan’s sector research. Susan and her eight-person, globally operating, team is part of the RaboResearch Food&Agribusiness network of close to 90 analysts worldwide. The analysts are experts in various fields; covering the whole food value chain from farmer to retail, as part of Rabobank’s Banking for Food strategy. David Jones, CEO and Founder, Just One Ocean For more than 10 years David Jones, a professional underwater photographer and media specialist, has been raising concerns about the damage we are doing to our oceans, and in particular the effect of single-use plastics. He has worked for a number of production companies including the BBC alongside TV personalities such as David Attenborough, Bear Grylls and Ben Fogle. As diving supervisor, cameraman and executive adviser he worked on the award-winning film,  ‘A Plastic Ocean’, which was 7 years in the making. In 2009 he joined The Plastic Oceans Foundation where he worked as an education, science and sustainability adviser. Four years later he started his own venture Just One Ocean, a registered UK charity, in order to support research and promote awareness of ocean issues. He is currently undertaking a PhD at the University of Portsmouth researching the impact of microplastics on the coastal environment and the potential use of citizen science to help resolve the issue. Simon Ellin, CEO, The Recycling Foundation After initially graduating in environmental science and completing a PhD on the effects of various air pollutants on the ecosystem, Simon moved into the recycling arena nearly 30 years ago. Initially cutting his teeth as one of the first local government Waste Disposal  Authority recycling officers, with Staffordshire County Council. Still based in Staffordshire, and married with two daughters, Simon has subsequently held a variety of roles in the recycling industry, spending significant periods as a mill buyer for first Cheshire Recycling (now Palm Recycling), and then Smurfit Kappa. Sandwiched in between was a period working in an operational role for Cleanaway (now Veoila), and in the facilities management sector. Simon joined The Recycling Association in 2009 and is now Chief Executive of both the Recycling Association, and its trading company, IWPP Limited. Simon is very clear on the strategy for the Association over the next few years and lists the balance of supporting members through probably the most difficult trading conditions they have ever experienced whilst retaining compliance and quality as his greatest challenge. Geoff Brighty, Founder and MD, Environmental Sustainability Associates Limited Dr Brighty is a sustainability consultant with a career spanning 30 years in the environmental protection and regulation sector. He is a published research scientist, with a PhD in Fish Reproduction and Aquaculture, and has over 20 publications to his name on environmental pollution issues and flood risk. After leaving his science and chemical regulatory role, in 2004 Geoff moved into the operational-facing part of the Environment Agency.  Here as a Deputy Director-Area Manager, he was responsible for waste, water regulation and flood risk management for an area stretching from Oxford to the East Coast, as well as customer facing work with local MPs and CEOs. After leaving the Agency in 2014, Geoff established his sustainability consultancy working on environmental issues including flooding, water quality and climate change adaptation for Governments, universities and businesses. He also joined the NGO Plastic Oceans, where he led sustainability, science and policy activities for the release of the Foundation’s film A Plastic Ocean in 2017, and is currently Science Advisor. He is Trustee of the Rivers Trust, and the Norfolk Rivers Trust.

Alternative proteins have come a long way. With consumer demand rising for alternatives to meat for environmental, health and ethical concerns we take a look at the latest developments in the alternative proteins space. What is the future for plant-based substitutes, will consumers react positively to lab-grown meat, and where will the market grow in the future? Joining us to answer this and more is a panel of experts in the field including Peter Verstrate, Co-Founder & Chief Operating Officer, Mosa Meat, Neil Stephens, Wellcome Trust Research Fellow, Brunel University, London and Dr.-Ing Florian Wild, Food Tech Consultant, Food Tech Consulting. About our panel Neil Stephens, Wellcome Trust Research Fellow, Brunel University, London Dr Neil Stephens is a Wellcome Trust Research Fellow at Brunel University London. He is a sociologist who has been tracking the development of cultured meat since 2008. 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. Dr.-Ing Florian Wild, Food Tech Consultant, Food Tech Consulting Florian works in applied research and development of plant protein ingredients and their application in food. Main applications are plant meat products with a similar fibrous structure and bite as known from various known animal products. He is one of the pioneers using high moisture extrusion for this purpose. Florian Wild graduated as food technologist with a major in cereal technology from the Technical University Berlin in 2003. He joined the Fraunhofer Institute for Process Engineering and Packaging in Freising, Germany conducting more than 20 national or international research projects. Focus has always been in plant proteins, the development of functional ingredients such as from pulses, cereals and oilseeds as well as the application of such proteins in various foods. He formed the extrusion group and established research on premium meat alternatives using high moisture extrusion cooking to create meat-like fibrous structures. Since 2013, after founding an own business, he has been cooperating closely with companies in the field of food ingredients, meat and further plant based alternatives as well as pulses and cereal processors.

The food industry has shown incredible resilience in the face of the challenges presented by COVID-19, but what about food and agritech start-ups? How has the pandemic affected venture capital funding and investment in the sector? We assembled a panel of experts to discuss this, and what the future holds for the start-up community in food and agritech. Spoiler alert: investors still have capital they want to invest, and are looking to support disruptive start-ups with funding. Find out the new opportunities they are seeing in this exciting space. About our panel Nicky Deasy, Co-Founder and Manager Partner, Yield Lab Europe  Nicky is the Managing Partner at Yield Lab Europe. Nicky oversees the day to day operations, including investments, fundraising, portfolio, and company operations. This includes raising capital, dealing with the limited partners and investors, maintaining and managing a deal pipeline, running the due diligence process, and coordinating investments into portfolio companies.  She also works to set up the accelerator programming, and supporting those companies with financial mentoring, commercial mentoring and scaling support, and overall fund management.    Nicky worked for 7 years as Associate Director at KPMG Corporate Finance in Dublin, where she ran the Food & Beverage M&A team, before moving to EY Galway to set up a corporate finance practice for EY’s regional offices, as Director of Corporate Finance, which she ran successfully for 5 years before leaving to set up her own corporate finance practice in Galway.  She was a mentor to the EI HPSU in the role of assisting companies go to market to raise equity.  She has worked with many early stage companies across a variety of sectors to raise seed and Series A equity capital, having advised on rounds totalling hundreds of millions over her 20 year career, and has extensive links with the venture capital and business community in Ireland, both in Dublin and Galway. Costa Yiannoulis, Investment Director, CPT Capital  Costa is the Investment Director at CPT Capital, the venture arm of Jeremy Coller’s family office. Costa has led the building and management of the CPT Capital food and materials tech portfolio including Beyond Meat, Impossible Foods, Memphis Meats and Perfect Day amongst others. Costa sits on the boards of Geltor, Gathered Foods (Good Catch), Redefine Meat, and 3F Bio. Prior to CPT Capital, Costa managed Jeremy Coller’s broader personal technology investments and advised Jeremy across both his corporate (Coller Capital) and philanthropic (FAIRR Initiative / Jeremy Coller Foundation) endeavours. Previously Costa spent 3 years in Management Consulting with Bain & Company in London focussing on Strategy, Organisational Design and Private Equity across sectors; and 5 years within Deutsche Bank in London building the bank’s Emerging Markets platform across Africa. Costa holds a BA(Hons) and MA in Economics from Cambridge University, and an MBA from INSEAD. Andrew Ive, Founder, Big Idea Ventures Andrew is the founder of Big Idea Ventures. Its purpose is to solve the world’s biggest challenges by supporting the world’s best entrepreneurs. Our first fund + accelerator (NY & Singapore) invests in plant-based foods and ingredients to impact climate change, animal welfare and personal health. Investors include Tyson Foods & Temasek. Advisory Board member for Tufts Nutrition Council. Friedman School Entrepreneurship Advisor. Harvard Business School graduate, Procter & Gamble brand management trained.  Yield Lab Europe, CPT Capital and Big Idea Ventures will all be attending Food Tech Matters on 12-14 October 2020. Food Tech Matters is the place for disruptive agri-foodtech start-ups to meet investors and corporates focused on a sustainable future. Join them 

There’s no arguing that more consumers are choosing to vary their diets with plant-based foods and drink, but what does this mean for the future of meat? Is a blanket ‘no meat’ future the best for sustainability? Or does that blanket approach show a lack of understanding for agriculture? On this Table Talk Podcast, recorded back in March 2020 as COVID-19 lockdowns were just taking shape in the UK, our panel argues that perhaps we should change the conversation around meat and future diets. Joining us are Patrick Holden, Founder & Chief Executive, Sustainable Food Trust, Shefali Sharma, Director, IATP Europe, Ursula Arens, Author, One Blue Dot and Jimmy Woodrow from the Pasture Fed Livestock Association. Find out how they see the future of meat taking shape, in an increasingly plant-based world. About our panel Patrick Holden, Founder & Chief Executive, Sustainable Food Trust Patrick Holden is founder and chief executive of the Sustainable Food Trust, an organisation working internationally to accelerate the transition towards more sustainable food systems. Between 1995 and 2010 he was director of the Soil Association, during which time he pioneered the development of UK and international organic standards, policy incentives for organic production and the organic market. His policy advocacy is underpinned by his practical experience in agriculture on his 100 hectare holding, now the longest established organic dairy farm in Wales, where he produces a raw milk cheddar style cheese from his 80 native Ayrshire cows. Patrick is a frequent broadcaster and speaker, was awarded the CBE for services to organic farming in 2005 and an Ashoka Fellowship in 2016. Shefali Sharma, Director, IATP Europe Shefali Sharma is the director of the Institute for Agriculture and Trade Policy (IATP) European office. From the global production of feed grains to meat processing and retail, her current work and publications focus on the economic, social and environmental impacts of the global meat and dairy industries. She continues to examine how international trade rules and global governance on food security and climate intersect with the sector. Shefali established IATP’s Geneva office in 2000 and led its Trade Information Project for several years. She has worked with and consulted for several other civil society organisations, such as the Malaysia-based Third World Network, as the South Asia coordinator of the Bank Information Center, based in Delhi, and ActionAid International. She has a MPhil from the Institute of Development Studies (IDS) in Sussex and a Bachelor of Arts in anthropology from the College of William and Mary. Ursula Arens, Author, One Blue Dot Ursula Arens is currently a freelance nutrition consultant writer. She is a monthly columnist with Network Health Digest magazine (www.nhdmag.com), which is read by 6000+ dietitians in the UK. She has a degree in Dietetics and has spent most of her career working in the food industry: with a retailer, with a pharmaceutical company and at the British Nutrition Foundation (BNF). She is a member of the Nutrition Society, the British Dietetic Association, and the Guild of Health Writers. She is very interested in the environmentally sustainable diet: what it is, and what it is not. She is part of the expert group behind the report, One Blue Dot, produced by the British Dietetic Association. Jimmy Woodrow, Pasture Fed Livestock Association Jimmy is primarily responsible for growing the market for Pasture for Life products through building public awareness of the PFLA’s activities and developing pasture-fed supply chains. In addition, he is leading on the PFLA’s upcoming ten-year strategy. Jimmy started his career in corporate finance and has recently spent seven years in a range of senior roles within the food industry, including at Neal’s Yard Dairy and GAIL’s Bakery. He is now freelancing and focused on the financing and development of agroecological supply chains.

The research that Professor Tim Spector has been involved in has been ground-breaking in revealing our highly individualised responses to food. In his latest book, Spoon-fed, he details how almost everything we've been told about nutrition is wrong. Join us for a fascinating conversation with Tim about his book, and find out why he thinks that we need to have honest discussions about food, how to challenge outdated thinking about nutrition, and how the industry has to play a leading role in improving health. About Tim Spector Tim Spector is a Professor of Genetic Epidemiology and Director of the TwinsUK Registry at Kings College, London and has recently been elected to the prestigious Fellowship of the Academy of Medical Sciences. He trained originally in rheumatology and epidemiology. In 1992 he moved into genetic epidemiology and founded the UK Twins Registry, of 13,000 twins, which is the richest collection of genotypic and phenotypic information worldwide. He is past President of the International Society of Twin Studies, directs the European Twin Registry Consortium (Discotwin) and collaborates with over 120 centres worldwide. He has demonstrated the genetic basis of a wide range of common complex traits, many previously thought to be mainly due to ageing and environment. Through genetic association studies (GWAS), his group have found over 500 novel gene loci in over 50 disease areas. He has published over 800 research articles and is ranked as being in the top 1% of the world’s most cited scientists by Thomson-Reuters. He held a prestigious European Research Council senior investigator award in epigenetics and is a NIHR Senior Investigator. His current work focuses on omics and the microbiome and directs the crowdfunded British Gut microbiome project. Together with an international team of leading scientists including researchers from King’s College London, Massachusetts General Hospital, Tufts University, Stanford University and nutritional science company ZOE he  is conducting the largest scientific nutrition research project, showing that individual responses to the same foods are unique, even between identical twins. You can find more on https://joinzoe.com/ He is a prolific writer with several popular science books and a regular blog, focusing on genetics, epigenetics and most recently microbiome and diet (The Diet Myth). He is in demand as a public speaker and features regularly in the media.

Sustainable packaging is no longer a nice-to-have, but a responsibility of all manufacturers and retailers to deliver on, as they face ever more scrutiny from consumers on their sustainability credentials. It’s never been a more exciting time for a career in the sector, we’ll take a look at what is influencing developments in packaging, and the challenges and rewards of working within sustainable packaging. How has the skillset changed in order to meet the demands of the more eco conscious consumer and improve the health of the planet? What next-gen materials and packaging alternatives are on the horizon? Where is the next generation of packaging technologists coming from and how can we ensure that they are armed with the right skills to evolve sustainable packaging to the next level? Joining our panel are two pioneers of sustainable packaging, Pierre Paslier, Co-Founder, Notpla and Kevin Vyse, Head of Technical, RAP UK. About our panel Pierre Paslier, Co-Founder, Notpla Pierre is a London-based Innovation Design Engineer. After graduating from the RCA, he cofounded three startups, Notpla, Skipping Rocks Lab (edible water bottle) and Gravity Sketch (3D design tool). When he’s not working on these innovative startups, you can find him building 3D printers, home made drones and mechanical-drawing robots. He has given a number of conferences about his projects including TEDx conferences and has written for Wired Magazine. Skipping Rocks Lab is a sustainable packaging startup based in London. We’ve created Ooho!, the edible water bottle. It’s a flexible sachet made of seaweed, entirely natural and biodegradable. Our goal is to create a waste-free alternative to small plastic bottles and cups. Oohos can encapsulate any beverage including water, soft drinks, spirits and sauces. At the heart of our solution is a machine to locally produce Oohos in the range of 10-150mL per sachet. Akin to a barista coffee machine, the business model of Skipping Rocks Lab is to provide machine and materials for marathons, festivals and takeaway restaurants to produce and sell fresh Oohos on site. Kevin Vyse, Head of Technical, RAP UK Kevin’s career has spanned three decades in packaging design and development. He has worked for many of the best known brands in the UK and Europe as well as for manufacturers and retailers. He also wrote the Plastic Packaging Strategy for Plan A – an initiative by Marks & Spencer that called for plastic to become a circular industrial resource, rather than exportable waste or environmental pollution.

The agri-foodtech space is one of the most dynamic and exciting sectors in tech focused on helping to build a sustainable future for our planet. In this Table Talk Podcast we speak to two women who are working in agri-foodtech to share their personal experience. What inspired them to work in the sector, how did their career journey begin, what challenges they've faced and what is happening to increase diversity in agri-foodtech. Joining our panel are Claudia Roessler, Agriculture - Strategic Partnerships, Principle Program Manager Azure Global Engineering at Microsoft, and Mikayla Sullivan, Co-Founder, Get Kinosol. Find out about their story and how the work they are doing is helping to promote change. Claudia Roessler, Agriculture - Strategic Partnerships, Principle Program Manager Azure Global Engineering at Microsoft Claudia Roessler is Director Agriculture in Microsoft Azure Global Engineering. She is responsible for developing strategic partnerships for Digital Innovation and Technology in the Agriculture and Food Industry. She helps organizations to achieve growth through digital solutions enabled by data & advanced analytics. Claudia Roessler joined Microsoft in 1992 in Munich, Germany. Her career is focused on Industry Solutions and Business Development. She assumed international roles in several disciplines including Business Development, Strategy & Operations, Sales & Marketing, and Engineering. In addition, Claudia Roessler is on the Board of Directors for Ag Growth International. She is Venture Partner for Radicle Growth. And, she supports “Women for Agriculture” as part of their Advisory Board for Women in Food and Agriculture. Mikayla Sullivan, Co-Founder, Get Kinosol Mikayla Sullivan is an entrepreneur on a global mission. After traveling to over 20 countries and witnessing similar problems with food insecurity, she co-founded KinoSol, a social good startup focused on decreasing food waste, via solar food dehydrators and educational programs. Over the past five years, Mikayla's grown KinoSol’s team and impact, while working to inspire other entrepreneurs to address global problems and assist them on their journey.

New research into gut health and nutrition has revealed that our response to food is very individual. Even identical twins have shown to have different metabolic reactions when consuming the same meals in research studies. As this awareness grows, and consumers become conscious of its impact, the demand for personalised nutrition is set to sky-rocket as people focus on their long term health and wellbeing. What are the scientific breakthroughs being made in the personalised nutrition space? How is data being used to give people a greater insight into their personal diet and health? How will technology advance in the future and what areas will see the most growth? Join our panel including TNO Healthy Living, Avansere, The Future Laboratory, The Naked Nutritionist, and Rabobank as the Table Talk Podcast looks at the exciting future for personalised nutrition. About our panel Nard Clabbers, Senior Business Developer, Personalised Nutrition & Health, TNO Healthy Living As a committed mountain bike racer, nutritionist, strategic thinker and a type 1 diabetic himself, Nard believes that measuring aspects of your health, knowing your behaviour and using that information for personalised advice will be the future of food and healthcare. For the Dutch knowledge institute TNO, he has set up a large international research consortium together with Wageningen Research that investigates the technical and social innovations that will enable personalised nutrition through consumer empowerment. This pre-competitive public private consortium is unique in combining different scientific expertise across the whole value chain of personalised nutrition and using real world field labs. Tom Savigar, Founder of Avansere AS & Co-owner, The Future Laboratory For two decades, Tom have been making a better future happen for the world’s best known corporations. However, more often than not, even the best foresight, strategies and innovations to deliver positive social and environmental impact lie on the shelf unused, or worse still on the workshop room floor. To tackle this, at the dawn of the 2020s, via Avansere Tom now focuses on what will really matter to all of us in the decades ahead — accelerating the transformation of industry systems that, if advanced, will ensure billions of people live well within planetary boundaries. Indeed, Avansere fullest expression and deepest satisfaction comes from foreseeing and solving complex future human and environmental need puzzles; and simplifying the transition through these puzzles so that everyone can move forwards and prosper. Daniel O’Shaughnessy, The Naked Nutritionist Daniel discovered nutrition through suffering from some personal nutritional issues, including acne and fatigue. Through genetic and functional testing, he was able to understand factors which helped alleviate his symptoms, giving him more energy, and a full understanding of how he was meant to function. He is a firm believer in personalised nutrition and wants you to understand your body holistically, transform your life, and feel great. His programmes have worked for thousands of people internationally who have benefited from weight loss, better skin, more energy, and less stress. Let him help transform you and get you to the place you want to be in your own skin. He has recently completed further training to become a Certified Functional Medicine Practitioner which there are only about 30 practitioners in the UK. This is the Gold Standard in Functional Medicine training so his clients are assured he is working to the highest level possible. Cyrille Filott, Global Strategist Consumer Foods, Rabobank Cyrille Filott is global strategist for Consumer Foods, responsible for setting and executing the research agenda for the Consumer Foods franchise within Rabobank globally. This includes thematic and industry research as well as company insights. Within the sector he is focusing on thematic research and the baked goods chain. He and the team publish research that is relevant to food companies worldwide. Next to that Cyrille is the host of the Consumer Foods-to-Go podcast series, a bi-weekly podcast that discusses important topics in the food sector. Cyrille spends most of his time discussing sector issues with food & agribusiness corporates. He is very frequently invited at C-suite meetings to bring insights and to discuss business strategies in food.

Consumers are becoming more health conscious, and the impact of the Covid-19 pandemic has only accelerated that trend. More than ever producers of drinks need to highlight the health benefits of the beverages they are producing in order to make an impact. But what health benefits are consumers looking for? What are the trends that manufacturers are seeing in the drinks market? What does the future of healthy beverages look like? In the latest Table Talk Podcast in partnership with Givaudan we get their invaluable insight into the future of healthy beverages. Joining host Stefan Gates are Mieke Acda, Product Manager, Naturals & Nutrition, Marta Kusnierz, Category Manager, Sweet Goods & Dairy, and Carine Egoroff, Consumer Sensory Insights manager, Beverages EAME. About our panel 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 manages the Innovation Platform Naturals and Nutrition for Sweet Goods, Dairy and the Beverages segments in 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. Marta Kusnierz, Category Manager Sweet Goods and Dairy, Europe, Africa, Middle East (EAME) Marta has more than 10 years of experience in sales and marketing in the food and home appliance industry. Marta joined Givaudan in June 2020 and manages the Sweet Goods and Dairy category in EAME. This wide category consists of segments like chocolate, bakery, gum and candies, as well as dairy and plant based dairy. Marta has a background in sales, marketing and category management and holds a degree in political science and communication. Carine Egoroff, Consumer Sensory Insight Manager for Beverages, Europe Africa, Middle East (EAME) Carine Egoroff has more than 20 years of experience in sensory and consumer science. Carine joined Givaudan in 2009 as Senior Sensory Project Manager for EAME. In 2011 she became the Sensory Group Leader for Snacks. In 2015, she became the Consumer Sensory Insight Manager for Beverages, supporting innovation in various applications in alcoholic and non-alcoholic beverages. Prior to joining Givaudan, Carine worked in the sensory research field for E&J Gallo winery in US, and PSA automotive company in France, exploring sound and tactile perceptions. Carine graduated from the University of Technology of Compiègne in France with an engineer degree in Biology.

Apprentice schemes are in the spotlight, as governments look to encourage young people eager to jump on the path to a rewarding career towards them. With these schemes providing superb on the job, real world training experience, and a rich source of talent for companies we take a look at how the food and nutrition sector has embraced this opportunity with their own apprentice schemes. According to the UK Commission for Employment and Skills, food and drink manufacturing needs 140,000 recruits by 2024. As older workers retire and younger recruits are attracted to other more alluring sectors, the industry needs to ensure that it can attract new talent and bridge future skills shortages. Apprenticeships offer huge opportunities for both employers and employees and are seen as vital to the industry’s future. The PM and the Chancellor have both announced that they see apprenticeships as key to restarting the economy post COVID.  With this in mind, the latest of a series of Table Talk Podcasts focused on connecting industry, academia and the brightest new recruits investigates apprenticeships and the numerous benefits they offer to the industry as a whole. Joining our panel to provide their unique insight are Professor Sharon Green, Deputy Head and Lead for Apprenticeships and Business Partnerships at the University of Lincoln’s National Centre for Food Manufacturing, Dave Everett, Apprenticeship Training Advisor / Internal Quality Assurance, Young & Co.’s Brewery P.L.C. and Jordan Brosnan, Apprenticeship Ambassador & Reliability Engineer, Coco-Cola European Partners.

The Uk Government has announced a new obesity strategy which it hopes will tackle the growing problem of obesity in the country, and lead to more positive health outcomes. The Covid-19 pandemic has further highlighted the impact obesity can have on overall health and wellbeing, so focusing on this issue is important to everyone. However, do the plans go far enough? Are these interventions likely to lead to a positive result or should they be addressing areas that could be more impactful? To get their insight we’ve assembled a panel featuring the Food and Drink Federation, University of London and Association of Convenience Stores to discover how these measures will impact industry, and whether they’re the right approach to solving the obesity problem. About our panel Professor Martin Caraher, PhD and Msc, Emeritus Professor of Food and Health Policy Centre for Food Policy, City, University of London Martin trained as an EHO in Dublin before moving into public health and health promotion work. He was a founder member of the London Food Board and was the public health representative on the London 2012 Olympic Food Advisory Board. In 2012/13 he was the ‘Thinker in Residence’ at Deakin University, Melbourne and was the Australian Healthway’s fellow for 2008 and again in 2016. His work covers the range from food access in local communities, through work on food taxes, school food, fast food to food banks and food poverty. Martin has published over 160 articles, 5 books and 30 books chapters. He lives with his wife Maggie in west London and in his spare time he runs, reads, goes to live music events the cinema & theatre, gardens and plays with his four grandchildren (pre COVID-19). Kate Halliwell, Head of UK Diet and Health Policy, FDF Kate’s role involves the development, implementation and promotion of FDF’s nutrition and health policies across a broad remit, from product reformulation through to workplace wellbeing approaches. This includes extensive liaison with food companies to develop cross-industry policy positions and responding to scientific consultations. Previously Kate worked for the Department of Health and the Food Standards Agency on a range of nutrition policies. Kate sits on the Nutrition Society Council representing industry and is a registered nutritionist. Chris Noice, Communications Director, Association for Convenience Stores Chris joined ACS in October 2009 having graduated from York University with a degree in English and Linguistics. As Communications Director, Chris is responsible for all ACS external and internal communications, media relations and a growing research portfolio which includes the industry leading Local Shop Report. Chris is an official spokesperson for ACS, appearing frequently on national and regional radio and television including BBC News, Sky News, BBC Breakfast and the Daily Politics show. Chris completed the Chartered Institute of Public Relations Diploma in 2013 and the CIM Strategic Marketing Masterclass in 2017.

The Covid-19 pandemic has highlighted the dangers that obesity presents to overall health and wellbeing. With obese people more likely to develop serious illness, and require hospitalisation, it's clear that the UK needs a new strategy to help tackle the growing obesity crisis across the country. In response, the government has put together a strategy that they think will help to encourage healthy change, and address the obesity problem. The new measures include advertising regulations, ending buy one get one free deals on unhealthy food, and new labelling guidelines. Does it go far enough? Joining us to discuss these new proposals is Jo Churchill MP, Parliamentary Under Secretary of State for Prevention, Public Health and Primary Care. Jo explains what the government is hoping to achieve, what success will look like, and how the industry can help in a fascinating look at this new government policy. About Jo Churchill About Jo Churchill Jo Churchill was brought up in East Anglia and, before moving to Suffolk two years ago, lived and worked in the rural county of Lincolnshire, with her husband and four daughters. Her early career started in retail for both regional and global brands and led her into site development and the building industry. Since 1994, she has run two successful contracting companies. As a mature student, studying part time as she worked, she achieved first class degrees at both BSc and MSc levels. She began to study for a PhD in Small and Medium Sized Enterprise and Social Responsibility at the University of Nottingham. Unfortunately, a second bout of cancer forced her to put her research on hold. Her lifelong interest in politics became more focused five years ago, when she started campaigning for improved cancer outcomes. As a thirty one mother of two, she was first diagnosed with thyroid cancer and she was treated again in her mid 40's for breast cancer. Her personal experience of the services and support available to patients, led to her involvement with Breakthrough, the Breast Cancer charity. In her time as a healthcare campaigner, she spoke in Parliament on cancer outcomes and undertook national awareness campaigns. Her drive to improve everyday lives, led her to being elected as a Lincolnshire County Councillor. In this role she immediately took on an executive function covering and working with a broad range of external bodies, but still with a particular focus for health and business such as the Local Enterprise Partnership and Health and Well-Being Board. As her daughters have grown up, she has been a Vice chair of Governors at one of the East Midlands top Grammar schools and has chaired their finance committee. She has also been a governor at a BESD school rated as outstanding and sat on a Sure Start Board. Throughout her life, she has always juggled working, studying, raising her four daughters and a two time cancer diagnosis. She now brings her broad base of experience to the constituency and her home of Bury St Edmunds. First elected as a Member of Parliament and the first female representative for Bury St Edmunds in 2015, re-elected again in 2017.  In July 2016, she was elected, with joint highest nominations to join the Executive Committee of the Commonwealth Parliamentary Association (CPA).  In July 2016, she was appointed Parliamentary Private Secretary (PPS) to Rt Hon Mike Penning MP, Minister of State for Armed Forces.  In 2017, she was appointed PPS to Jeremy Hunt MP, Secretary of State for the Department of Health.  In 2018, she was appointed to Assistant Government Whip in HM Government.  In 2019, she was appointed Parliamentary Under Secretary of State for Prevention, Public Health and Primary Care in HM Government.

This episode will focus on data-driven agriculture and its potential to transform the ecosystem. With an extra 2.5bn of the population to feed by 2050, and grappling with increasing land degradation and water stress, set in the context of the climate challenge, we explore how data-driven agriculture can become more efficient whilst being better for environment and the economy. Data for and from farmers has become a growth area, driving expectations and investments in big data, blockchain, technology and precision agriculture. With new sources of information such as satellites, unmanned aerial vehicles and mobile weather stations providing mountains of data, how can farmers get value from this mass of intelligence? And what are the challenges to implementation? About our panel Calum Murray, Head of Agriculture and Food, Innovate UK Calum is currently Head of Agriculture and Food at Innovate UK. He has led substantial publicly funded programmes for applied research in the agrifood sector and sat on the X Whitehall Group that delivered the 2013 AgriTech Strategy. He was an Interim Challenge Director during 2018 jointly responsible for establishing the £90m Industrial Strategy Transforming Food Production Challenge. Calum currently sits on Defra’s external R&D panel, and the Agricultural Productivity Working Group within the Food and Drink Sector Council structure. Calum studied agriculture at Aberdeen University, started his career with the Ministry of Agriculture 1982 (ADAS) moving to David Anderson & Co in ‘85/86 then back north to SRUC in 1989. In 1995 he was appointed by Bank of Scotland as national agricultural specialist. Calum joined Innovate UK in Feb 2010. Dr Louise Sutherland, Director, Ceres Agri-Tech Louise Sutherland is Director of the Ceres Agri-Tech Knowledge Exchange Partnership, a joint collaboration between five world-leading UK universities and three of the country’s top agricultural research institutes. Ceres provides funding and expertise to accelerate the commercialisation of agri-tech research coming out of its partner universities, ensuring that high-quality agricultural innovation is translated from lab to field. Louise’s extensive agri-tech credentials include chairing the Raspberry Breeding Consortium (a joint research and industry partnership) at James Hutton Ltd., as well as previously chairing both the AHDB Soft Fruit Research Panel and the Red Tractor Fresh Produce Scheme. Louise has also been a member of the AHDB Horticulture Board and the Assured Food Standards Board. She has over a decade’s experience working at Marks & Spencer, holding a variety of technical and commercial roles across their food business. Louise has a PhD in Plant Pathology from the University of Reading and worked on novel biocontrol systems for tree diseases during her time as a researcher at the Forestry Commission. Find Ceres Agri-Tech on social media: LinkedIn: @ceresagritech Twitter: @AgritechCeres Dave Ross, Chief Executive Officer, Agri-EPI Centre Ltd Dave Ross (BSc Hons, PDip, AMIMechE, AIAgrE, FRAgS) is Chief Executive Officer of Agri-EPI Centre Ltd, one of the four UK Centres of Agricultural Innovation, with a specific focus on Precision technologies and engineered solutions. He is responsible for leading development of the Centre, both nationally and internationally. A trained engineer, Dave started his career in the defence technology sector, designing electro-optic systems. He moved to agricultural engineering and technology in 1990, taking the opportunity to move back to his roots (having been brought up on a mixed/dairy farm). He worked for more than 25 work as a Senior Research Engineer with Scotland’s Rural College, originally focusing on systems for crop monitoring and handling and post-harvest quality. More recently he has focused on livestock-related technologies. He has been involved in the research and development of several novel and patented developments across the agricultural production sectors. Some of these have been fully commercialised, and he has assisted with aligned spin-out and new company formations. Emily Norton, Head of Rural Research, Savills Emily heads up the Savills UK Limited Rural Research team, guiding the creation of insight and analysis into rural policy, data and benchmarking for Savills and its clients across the U.K. She consults for clients and government on rural policy and corporate strategy, with a particular focus on rural asset investment and strategic sustainability and climate response. Emily is a director of the Oxford Farming Conference for 2021-2023 and a Nuffield Scholar 2018.

Consumer demand for more sustainable and healthier products continues to grow, as does the focus on transparency across the supply chain. Ingredients, now more than ever, are an essential factor in customer decision-making and helping manufacturers deliver on consumer trends. Could ingredients careers be the perfect route to a rewarding role in food and nutrition? This podcast will look at ingredients careers within this exciting industry, why it is an integral part of the supply chain and the challenges and opportunities for individuals working in the sector. It will explore how the industry is moving, the trends that influence this, and in turn how the workforce’s skillset must evolve, along with the personal types that are needed to give companies their competitive edge. About our panel Charlotte Catignani, Lead Category Manager, TREATT Charlotte is the Lead Category Manager at Treatt, a trusted ingredients manufacturer and solutions provider to the global flavour, fragrance and consumer goods markets. She joined Treatt in 2005 following medicinal chemistry research in academia and has gained vast experience in bench to market product development. Charlotte has recently progressed from her role as Research and Development Manager to join the commercial team and establish a category management department at Treatt. Charlotte leads the group’s global Category Management team, maximising cross business collaboration, sales and contribution. She ensures that Treatt is utilising maximum potential from our seven core product categories by delivering strategic plans and road maps for future success. Supporting a global sales team, Charlotte is on the frontline when it comes to customer training, knowledge sharing and collaboration. She has presented to some of the world’s biggest beverage brands, educating their internal teams on the cutting edge technology of our industry. Charlotte is passionate about science and flavour and loves broadening her knowledge in these areas, particularly when food and drink is involved. She also enjoys the challenge of muddy obstacle course races. She is well-known and respected across the group as a colleague with extensive knowledge and experience, but also a relentlessly positive attitude and a truly creative outlook. Tayab Haq, Food Business Development Manager, Brenntag Tayab is a Food Technologist with 18 years manufacturing experience. He has worked in NPD roles across a diverse range of categories for major UK food manufacturers; sandwiches, desserts, ready meals, herbs & spices, sauces and soups. Tayab has managed teams in the UK and France and even spent 6 months living and studying in France during his degree. Inspired to go into the food industry after a family friend got him tickets for an open day at an ice cream factory, he now enjoys helping manufacturers with technical and formulation advice on ingredients in his current role with Brenntag Food & Nutrition. Find out more about Food Matters Careers Food Matters Careers has been launched to connect industry, academia and potential recruits who are looking to start a rewarding and fulfilling career in food and nutrition. Three events will be taking place in October and November this year, find out more by visiting Food Matters Careers.

Connoils™ was founded by Stacy Peterson in 2007 when the division of Cargill she was employed with closed operations. She was out of a job, the customer base was out of product and after a detailed discussion with her husband Keith, and Cargill management, Stacy decided to start Connoils™. From the humble beginning of leased space in a certified food warehouse to a facility she thought she’d never outgrow and did, to a new state-of-the art green technology certified processing facility in Big Bend, Wisconsin, her goal then, and still today, is to listen, learn and educate to improve the health and vitality of peoples’ lives by creating, selling and growing a product line of nutritionally stable ingredients and bulk supplements for brands. In this fascinating discussion, we speak to Connoils International Sales Director Michelle Coluccio, to find out about the Connoils story, and what differentiates them from other businesses with their offerings to manufacturers including their seed or berry-derived oils. About Michelle Coluccio Michelle Coluccio, International Sales Director, Connoils You see a raw natural product. We see what it can be and how it can be restructured to encompass a large range of Finished Products. As the International Sales Director, I'm responsible for delivering the very best Natural Oils, Free Flowing Oil Powders, Water Soluble Converted Liquids and Bulk Vegetarian and Soft-Gel Supplements. Let Connoils, LLC be part of your vision in 2020! To find out how Connoils can help you, contact them now Find out more about Connoils here

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. This has particular ramifications for the food and nutrition industry, and will affect how businesses operate in the near future. From energy efficiency, to moving towards more sustainable practices, how will the industry be impacted? We join Emma Piercy, Head of Climate Change & Energy Policy at the Food and Drink Federation to find out, and to learn how businesses can take a proactive approach to do their part to achieve net zero. About Emma Piercy Emma Piercy, Head of Climate Change & Energy Policy - FDF Emma joined FDF in October 2019 to lead the Food and Drink Federation’s work programme in Climate Change and Energy. With the UK’s target of net zero by 2050, Emma is currently focused on decarbonising heat in the manufacturing process, to feed into Government’s forthcoming Energy White Paper and Heat Decarbonisation Roadmap. Before joining FDF, Emma held a number of policy and regulation roles in the energy sector covering: RWE AG; RWE Npower Cogen; Elexon; Sustainable Energy Association; First Utility (now Shell Energy) and National Grid Gas.

Professor Tim Lang published his new book this March, Feeding Britain, which argues that ‘UK is de facto, facing a war time scale of food challenge’. COVID-19 has put a sharp focus on the issues that Professor Lang raises in the book around our unsustainable food system. This podcast will explore what makes our current food system dysfunctional and what can be done to revert the damage. Tim Lang will be taking part in the Global Food Futures programme at Food Matters Live in March, with his session focusing on improving food security and reducing food poverty in the UK. To find out more, and register, click here About Tim Lang Tim Lang has been Professor of Food Policy at City University London’s Centre for Food Policy since 2002. He founded the Centre in 1994. After a PhD in social psychology at Leeds University, he became a hill farmer in the 1970s in the Forest of Bowland, Lancashire which shifted his attention to food policy, where it has been ever since. For years, he’s engaged in academic and public research and debate about its direction, locally to globally. His abiding interest is how policy addresses the mixed challenge of being food for the environment, health, social justice, and citizens. What is a good food system? How is ours measured and measuring up? His current research interests are (a) sustainable diets, (b) the meaning of modern food security and (c) the implications of Brexit for the food system. He has been a consultant to the World Health Organisation (eg auditing the Global Top 25 Food Companies on food and health 2005), FAO (eg co-chairing the FAO definition of sustainable diets 2010) and UNEP (eg co-writing its 2012 Avoiding Future Famines report). He has been a special advisor to four House of Commons Select Committee inquiries, two on food standards (1998-9 & 1999), globalisation (2000) and obesity (2003-04), and a consultant on food security to the Royal Institute of International Affairs (Chatham House 2007-09). He was a Commissioner on the UK Government’s Sustainable Development Commission (2006-11), reviewing progress on food sustainability. He was on the Council of Food Policy Advisors to the Dept for Environment, Food & Rural Affairs (2008-10), and is a member of the Mayor of London’s Food Board (2009 – present). He helped launch the 100 World Cities Urban Food Policy Pact in Milan 2015. He was a Commissioner on the EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems (2016-19) which published the highly acclaimed ‘Food in the Anthropocene’ report (The Lancet, January 2019) He and the Centre for Food Policy at City University London work closely with scientific and civil society organisations, the latter in the UK notably through the Food Research Collaboration (run from this Centre since 2014), Sustain (which he chaired in the past), the UK Food Group (of development NGOs), and Food & Climate Research Network (Oxford University). He has been Vice-President of the Chartered Institute of Environmental Health (since 1999) and President of Garden Organic (since 2008). He is special advisor to the Food Research Collaboration on Food and Brexit ((www.foodresearch.org.uk). He helped create City’s role in the 7 University IFSTAL partnership (www.ifstal.ac.uk) which shared food systems thinking for post-graduates in a wide range of disciplines (2015-19). He has written and co-written many articles, reports, chapters and books. His most recent books are Food Wars (with Michael Heasman, Routledge, 2015), Unmanageable Consumer (with Yiannis Gabriel, Sage, 2015), Ecological Public Health (with Geof Rayner, Routedge Earthscan, 2012), Food Policy (with D Barling and M Caraher, Oxford University Press, 2009) and the Atlas of Food (with E Millstone, Earthscan 2003/2008), which won the André Simon award 2003. He writes frequently in the media and wrote a monthly column in The Grocer 2000-15.

Where will the nutrition bar market go next? Should your brand go with it? The discussion continues with a survey of markets & products that have caught the attention of the Glanbia Nutritionals Healthy Snacking team. In part two of the nutrition bar series, Brad Meyers, Paul O’Mahony, Jason Demmerly & Max Maxwell share what brands should be aware of when exploring the nutrition bar market and what to consider when building a bar. They discuss technical challenges many brand owners face, their take on how taste & texture will affect regional trends, and the science of building a better nutrition bar. The conversation journeys into future trends they predict will drive innovation across nutrition bars, into snacks and beyond. Glanbia Nutritionals (glanbianutritionals.com) is a global provider of innovative nutritional solutions through its extensive portfolio of dairy & non-dairy ingredients and capabilities. Glanbia Nutritionals provides a wide range of science-led solutions to customers across the globe. It is the number one supplier of whey-based nutritional solutions globally and leading provider of customized nutrient premix solutions. Glanbia Nutritionals is a part of Glanbia Plc, a global nutrition company, grounded in science and nature, dedicated to delivering better nutrition for every step of life’s journey. To learn more about Glanbia Nutritionals expertise in bars & healthy snacking visit https://www.glanbianutritionals.com/barsolutions About our panel Paul O’Mahony – Product Strategic Manager, EMEA – Dairy Protein, Bars & Healthy Snacking Paul is responsible for business development of functional dairy proteins and the healthy snacking portfolio of ingredients for Glanbia Nutritionals in Europe & the Middle East, particularly India. Paul has helped to develop Glanbia’s functional solution portfolio across the globe for many years. Brad Meyers – Senior Director, Product Strategic Management Brad oversees the Healthy Snacking portfolio of ingredients for the Glanbia Nutritionals globally. Brad has been working in the food industry since 2004 and is considered a subject matter expert in specialty ingredients. Max Maxwell – Market Intelligence Manager, Healthy Snacking Max is the category expert for market insights & intelligence in Healthy Snacking category. Based in Madison, Wisconsin Max has a degree in Food & Nutrition from Evergreen State College, Washington, an MBA in Marketing from the University of Wisconsin, Madison. Jason Demmerly – Director of Research, Global Ingredients Jason is R&D director of R&D and specialises in research and development, innovation strategy, new product development and commercialisation. Years of experience in mentoring and inspiring others to achieve personal and professional goals as well as desired outcomes of the business.

Explore the evolution of the nutrition bar market from humble beginnings as a chocolate bar to the healthy alternative granola bar and on to high protein nutrition bars and back again. What do nutrition bars look like today compared to 10 years ago? Which ingredients have stood the test of time? On this episode of the Table Talk Podcast, the Glanbia Nutritionals Healthy Snacking team share their first-hand experience in the progression of the nutrition bar market and offer insight into their collaboration model and how they use it to build better bars & snacks with their global customers. Join Glanbia Nutritionals experts Brad Meyers, Paul O’Mahony, Jason Demmerly & Max Maxwell as they share their expertise on how and why nutrition bar formulations and ingredients have changed. Glanbia Nutritionals (glanbianutritionals.com) is a global provider of innovative nutritional solutions through its extensive portfolio of dairy & non-dairy ingredients and capabilities. Glanbia Nutritionals provides a wide range of science-led solutions to customers across the globe. It is the number one supplier of whey-based nutritional solutions globally and leading provider of customized nutrient premix solutions. Glanbia Nutritionals is a part of Glanbia Plc, a global nutrition company, grounded in science and nature, dedicated to delivering better nutrition for every step of life’s journey. To learn more about Glanbia Nutritionals expertise in bars & healthy snacking visit https://www.glanbianutritionals.com/barsolutions About our panel Paul O’Mahony – Product Strategic Manager, EMEA – Dairy Protein, Bars & Healthy Snacking Paul is responsible for business development of functional dairy proteins and the healthy snacking portfolio of ingredients for Glanbia Nutritionals in Europe & the Middle East, particularly India. Paul has helped to develop Glanbia’s functional solution portfolio across the globe for many years. Brad Meyers – Senior Director, Product Strategic Management Brad oversees the Healthy Snacking portfolio of ingredients for the Glanbia Nutritionals globally. Brad has been working in the food industry since 2004 and is considered a subject matter expert in specialty ingredients. Max Maxwell – Market Intelligence Manager, Healthy Snacking Max is the category expert for market insights & intelligence in Healthy Snacking category. Based in Madison, Wisconsin Max has a degree in Food & Nutrition from Evergreen State College, Washington, an MBA in Marketing from the University of Wisconsin, Madison. Jason Demmerly – Director of Research, Global Ingredients Jason is R&D director of R&D and specializes in research and development, innovation strategy, new product development and commercialization. Years of experience in mentoring and inspiring others to achieve personal and professional goals as well as desired outcomes of the business.

Another in a series of podcasts focused on how Covid-19 consumer behaviours are changing brings together Mintel, HeyHuman and Brand Potential to discuss how habits are changing and how brands and retailers can adapt to those changes. The introduction of lockdown in the UK was a catalyst for a change in consumer behaviour with consumers panicking and stockpiling everyday essentials. With retailers and the supply chain swiftly responding to meet demand, and huge queues to get into supermarkets, consumers had to adjust to a new way of shopping. With these new restrictions, online grocery has seen a boom, the sector will grow by 33% in 2020 following 4 consecutive years of decline (Mintel). The traditional ‘big shop’ has come back, as seen by a significant reduction in weekly transactions. Find out from those in-the-know how this consumer behaviour may continue, with the impact of the pandemic developing new trends in how we shop for, eat, and think about our food. About our panel Kate Vlietstra, Global Food and Drink Analyst, Mintel Kate is a Global Food and Drink Analyst at Mintel. She specialises in analysing the dairy sector, with previous experience in FMCG sales and marketing roles. Liz Richardson, Managing Director, HeyHuman Liz is one of the three Managing Partners part of the Management buyout of HeyHuman. Liz was involved in the re-launch and re-positioning of the agency and developing alternative agency models. Throughout Liz’s career she has launched multiple brands, and has extensive experience working with a range of clients; from start-ups to big corporate businesses. Her experience has been invaluable to HeyHuman, as a growing business itself Liz has been part of HeyHuman’s growth and successes; from winning awards to new entrepreneurial clients as well as developing existing relationships with major clients. Chris Molloy, Co-founder, Brand Potential Chris Molloy is a co-founder of Brand Potential, a brand and innovation agency that unlocks potential for ambitious brand owners and investors. Formed in 2010, we provide digital insight and innovation, brand positioning and design for global portfolio businesses and local entrepreneurial brands. We also work with Private Equity firms by providing brand due diligence support on buy-side and sell-side deals. Chris leads client and new business development and is responsible for Brand Potential’s private equity practise. He has over 25 years’ experience both client and agency side and is passionate about translating insight into practical and commercially valid growth opportunities for clients.

As the effects of COVID-19 are starting to show, will this force consumers to shift to cheaper, chemically modified ingredients & additives? Or, will the pandemic make consumers be more mindful in what they eat, leading to greater transparency in products? The latest Table Talk Podcast looks at the impact COVID-19 may have on the clean label movement. Join one of the founders of Ulrick & Short, Adrian Short, and their R&D Manager, Danni Schroeter, as they discuss the origins of the clean-label movement, what the future of food transparency looks like, new trends on the horizon, and if clean-label itself will survive COVID-19. About Ulrick & Short Based in the UK & Holland, Ulrick & Short have been at the forefront of clean-label ingredient technologies for 20 years, designing & manufacturing clean-label starches, flours, fibres & proteins for all food sectors. They offer industry leading expertise & technical support to food manufacturers across the world – www.cleanlabelingredients.com. About our panel Adrian Short, Co-Owner and Director, Ulrick & Short Back in the late 90’s Andrew Ulrick and Adrian Short could see what was then the niche category of ‘Clean Label Ingredients’ was going to become mainstream. With that in mind they combined their experience and expertise in ingredients, cereals and crops with application knowledge across all processed foods and founded Ulrick & Short Limited with a view to developing functional clean label ingredients for food manufacturers. Now in its 20th Year Ulrick & Short has established itself as the leading British owned company in this field. Manufacturing in five countries around the world utilising crops such as Wheat, Tapioca, Waxy Maize, Rice & Potato we have created a unique range of starches , fibres and proteins with a whole host of functions for all processed foods, supplying them to food manufacturers in the UK, Ireland, France, Germany, The Benelux countries and even as far Australia. Ulrick & Short offer food manufacturers the opportunity to simplify their ingredient declaration, improve nutritional profiles and remove unwanted allergens without compromising eating experience and maintaining stability and textural requirements. Danni Schroeter, R&D Manager, Ulrick & Short Danni Schroeter, R&D manager, has been at Ulrick & Short for the past seven years, concentrating on new ingredients and product innovation. Her most recent focus has been on sugar & egg replacement in a range of applications as well as researching and developing vegan and allergen free solutions. Danni, a chemistry Graduate from Leeds University is currently studying for a MSc in Food, Nutrition and Health – to further enhance her understanding of the functionality different ingredients bring to a product.

Umami, the fifth taste, has been well known in Asian cuisine for centuries and comes from the ingredients and food processing methods used traditionally in that part of the world. In recent years umami has taken the world by storm as consumers have become more familiar with the fifth taste. There has been a rise in restaurants and food outlets which incorporate umami into their concept, imagery and menus as well as an increase in consumer products utilising umami in their marketing.  Consumers are actively seeking umami-rich products without unwanted flavour enhancers. What are the latest umami trends and innovations? Why do consumers love umami? What does umami actually taste like?  What does consumer research tell us about the umami taste experience? 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 to all of these questions and more! Joining host Stefan Gates our panel from Givaudan includes Magdalena Olszowka, Product Manager Savoury EAME, Jean-Louis Thibaudeau, Team Leader Creation/Principal Flavourist EAME,  and Nicole Oelhafen, Senior Project Manager for Consumer Sensory Insights EAME. Listen in for everything you need to know about umami, the fifth taste on everybody’s lips.  About Givaudan Givaudan is the global leader in the creation of flavours and fragrances. In close collaboration with food and beverage customers and partners, the company creates delicious flavour and taste experiences across several key segments, including beverages, sweet goods, savoury and snacks, dairy, and functional and nutritional ingredients. About our panel Nicole Oelhafen, Senior Project Manager for Consumer Sensory Insights EAME Nicole joined Givaudan in 2004 as Sensory Panel Leader; in 2015 she became Consumer Sensory Project Manager for EAME. She helps to translate consumer insights into actionable concepts and solutions, bringing the voice of the consumer into the heart of the business. She holds a Master’s Degree in Social Sciences and German Literature & Linguistics from the University of Zurich. Outside of work she enjoys spending time with her family, hiking, cooking, and exploring nature. She is based in the Givaudan Zürich Innovation Center in Switzerland. Jean-Louis Thibaudeau, Team Leader Creation/Principal Flavourist EAME Jean-Louis Thibaudeau has over 35 years of experience in the creation of savoury flavours. He joined Givaudan in 1995 as a flavourist for savoury and is now Team leader creation / Principal Flavourist in the Regional Innovation Savoury team. He is passionate about taste in the culinary world. Outside of work he enjoys photography, hiking and listening to jazz music. He is based in the Givaudan Zürich Innovation Center in Switzerland. Magdalena Olszowka, Product Manager Savoury EAME Magda joined Givaudan in 2005 as an Application Technologist in Vienna before moving onto a Key Account Manager position in Poland. In 2017 she took on the role of Product Manager for Savoury combining her technical and commercial experience. She holds a Master’s Degree in Food Science and Technology from Warsaw University of Life Sciences. In her free time Magda enjoys travelling, outdoor activities and cooking with her kids. She is based in the Givaudan Zürich Innovation Center in Switzerland.

Tech innovation offers huge opportunities to make the supply chain more efficient and sustainable, de-risking previously challenging decisions for farmers and suppliers. What are the technologies that are going to have the most significant impact on the seed to plate supply chain? Join us as we explore the innovations on the horizon that promise to further disrupt the journey from seed to plate. In this fascinating look at how the seed to plate supply chain is being disrupted, we join RethinkX, Eatable Adventures, iNewtrition, and the University of Reading to see how tech can truly revolutionise the way we produce food for the future. About our panel Catherine Tubb, Senior Research Analyst, RethinkX Catherine Tubb is focused primarily on disruption in the agriculture and food industries and is co-author of RethinkX’s recent report “Rethinking Food & Agriculture 2020-2030”. Prior to joining RethinkX, she was a vice president at the equity research firm Sanford Bernstein, focusing on the chemicals sector, particularly the pesticide and fertilizer industries. Catherine has a PhD in Chemistry and a MSci in Natural Sciences from Cambridge University. Dr David Christian Rose, Elizabeth Creak Associate Professor of Agricultural Innovation and Extension, University of Reading Dr David Rose is Elizabeth Creak Associate Professor of Agricultural Innovation and Extension at the University of Reading. He works on technology adoption and behaviour change in farming, as well as exploring the ethics of the fourth technology revolution. He is also conducting research on the co-design of the new Environmental Land Management Scheme in England. Research students in the group are exploring the implications of precision livestock farming for animal welfare (Juliette Schillings) and how farming futures can be made more inclusive (Auvikki de Boon). Raphaëlle O’Connor, Founder iNewtrition Food Innovation expert with over 25 years’ experience working internationally for start ups and multinationals. After starting my career as a food scientist and technologist, I have led multiple technical, brand extension and business deployment projects with Johnson & Johnson, Wyeth, Pfizer and Nestle. Paula Álvarez, Ecosystem Development Manager, Eatable Adventures Paula Álvarez is responsible for analysing the different innovations encompassing the food system and integrating the relevant actors involved in Eatable Adventures Ecosystem. Eatable Adventures is a food business accelerator that connects new food ventures with main industry stakeholders through its online community www.gastroemprendedores.com and www.food.entrepreneurs.com. It helps organisations to understand the complexity of startups and selects the best approach towards successful partnerships. Paula holds a BSc Nutrition from the autonomous university of Madrid and a MSc Food Marketing and Product Development degree from Sheffield Hallam University.

In times of disruption organisations need to be agile in adapting to changing demands. How can food businesses innovate their processes, prioritise new ideas, and build customer-centric innovation pipelines? In this Table Talk Podcast, in partnership with Sopheon, we join Hain Celestial and Sopheon to find out how food companies can successfully implement processes, approaches and tools to support innovation and new product development. Joining in this lively discussion are Jeff George, Senior Vice President, R&D, The Hain Celestial Group, Brad Eby, Client Executive, Sopheon, and Iain King, Global Enterprise Services Leader, Sopheon. About Hain Celestial The Hain Celestial Group (NASDAQ: HAIN), headquartered in Lake Success, NY, is a leading organic and natural products company with operations in North America, Europe and India. The company’s purpose is to create and inspire A Healthier Way of Life™. Their mission is to be the leading marketer, manufacturer, and seller of organic and natural better-for-you products. The company is committed to growing sustainably while continuing to implement environmentally sound business practices and manufacturing processes. About Sopheon Sopheon partners with customers to provide complete Enterprise Innovation Management (EIM) solutions including software, expertise, and best practices. The company has operating bases in the United States, the United Kingdom, The Netherlands and Germany, with distribution, implementation and support channels worldwide. Sopheon (LSE: SPE) is listed on the AIM Market of the London Stock Exchange. Sopheon’s Accolade is a cross-functional collaborative decision-support software that helps intelligently navigate business and product innovation in our fast-moving, digital economy. Rich in embedded best practices, Accolade becomes the single source of truth that ensures innovation execution is aligned with corporate strategies. It gives business leaders the visibility and transparency needed to understand the future impacts of today’s decisions.

What is the circular economy? How would a food system built around it work? How would it help us meet the challenge of producing more food for a growing population in an environmentally friendly and sustainable way? This podcast will explore how the Advance London programme is working with start ups and innovative food businesses on the nexus between circular economy, innovation and food and how London, as one of three Flagship Cities selected by the Ellen MacArthur Foundation, is bringing to life the vision laid out in the Cities and Circular Economy for Food report. With consumers asking more and more for sustainable products in order to make positive changes, and with business able to benefit from cost reductions of wasting less food, could now be the perfect time to focus on creating the circular economy for food? Joining host Stefan Gates for this fascinating look at how it could work is Jean Billant, Senior Business Advisor at the Advance London programme of the London Waste and Recycling Board. About Jean Billant, Senior Business Advisor, Advance London, London Waste and Recycling Board Jean is Senior Business Advisor at the Advance London programme of the London Waste and Recycling Board, delivering circular economy focused support and advice to companies within London to help them scale-up existing circular economy operations or transition to more circular business operating models. Jean is leading Advance London’s work on the food and drink sector. Jean delivers circular economy focused business support and advice to SMEs within London. Prior to this, he advised SMEs and manufacturing enterprises to design market-ready solutions around waste to energy, decentralised energy production and bio-based materials. His sound knowledge on technical related issues combined with business and financial skills give him a unique perspective on the development of innovative and low carbon business solutions.

COVID-19 has changed the way that consumers shop, with online grocery shopping experiencing a boom of 33% after 4 years of consecutive decline. What does the future hold in store for retail, how is the landscape changing and what does this means for the supply chain? As we now ease our way out of lockdown, this podcast will explore how COVID-19 has impacted on the future of retail, for the short and longer term. Can we expect change to continue, how must the supply chain evolve to meet with the demand. About our panel Mike Watkins, Head of Retailer and Business Insight, Nielsen Mike Watkins is Head of Retailer and Business and Insight for Nielsen UK and is responsible for commercial development with food, non food and e commerce retailers. Having graduated from Loughborough University with an Economics degree, he worked for Co-operative retailers in various line management positions across buying, marketing and merchandising, before leaving to join Nielsen as Business Manager. Before taking on his current role, he was Senior Manager for Retailer Services, with responsibility for strategic planning across the retail and wholesale channels in the UK. Mike is a lead contributor to white papers for Nielsen and regularly shares his viewpoints on the Retail State of the Nation with the media, and is a member of the Nielsen Global Thought Leadership team, supporting retailer, manufacturer and financial services clients with retail, business and shopper insight for the UK and Europe. With over 25 years’ experience in retailing, his view is that over the next 5 years we will see the biggest ever change in how we shop, which will challenge the traditional industry business models. Sam Roscoe, Senior Lecturer in Operations Management, University of Sussex Sam is a Senior Lecturer in Operations Management and teaches in the areas of Operations and Supply Chain Management. Sam has published in the Journal of Operations Management on digital manufacturing in the aerospace sector. He has also published on dynamic supply chain capabilities in the International Journal of Operations and Production Management (IJOPM) and local volunteerism in disaster relief situations with the International Journal of Production Research (IJPR). Sam received funding from the EPSRC to investigate how 3D printing is reconfiguring pharmaceutical supply chains; moving production closer to patients and consumers. Sam's research interests are on how emerging technologies (3D printing, Blockchain, Artificial Intelligence) are reconfiguring global supply chains. He is the research leader for the Supply Chain 4.0 Hub at the University of Sussex Business School. Shane Brennan, Chief Executive, Cold Chain Federation Shane leads the Cold Chain Federation team, having joined the Federation in July 2018. He is an experienced lobbyist and campaigner. He has worked in membership organisations across the food industry and brings a track record of running influencing campaigns that make a positive difference. Shane is a political geek, he can recite sections of early 2000’s political drama the West Wing verbatim (don’t ask him to!) He is also a part time supporter of Bristol City and father to two girls.

The human body is a system of interconnected organs and functions. It is difficult to pinpoint the role of the gut in wider health and wellness, particularly when it comes to its relationship with the body’s natural defence and immune system. To help separate fact from fiction, Clasado Biosciences has teamed up with Food Matters to present a Table Talk podcast showcasing the impressive science powering modern nutrition. It highlights our current understanding of the gut microbiome and makes the complex area of gut health more digestible. In the podcast ‘The role of the gut microbiome in immune health’ Stefan Gates moderates discussion with a panel of experts on the links between gut health and the effectiveness of the immune system. The discussion covers important foundational knowledge of the gut microbiome and immune system, including how they shift and change throughout the human life span. The podcast then leans into the lifestyle factors and prebiotic supplements that can change or improve the function of the gut microbiome and how this may support the immune system. The discussion highlights many contemporary examples of research that connect the trillions of bacteria in the gut with immune health, as well as how success is measured and where the future of immune health study may lie. About our panel Dr Caroline Childs Dr Caroline Childs is Lecturer in Nutritional Sciences within Medicine at the University of Southampton. Dr Childs’ research to date has investigated nutrients including dietary fatty acids, probiotics, and prebiotics. Experimental approaches have included assessment tissue composition, immune function, inflammatory status, immunosenescence, and the gut microbiota. Dr Childs is currently a Member of the ILSI Europe Expert Group on Immune Competence and Co-Chair of ILSI Europe’s Nutrition, Immunity and Inflammation Task Force. Dr Gemma Walton Dr Gemma Walton is a Lecturer in Metagenomics at the University of Reading. Dr Walton’s primary area of interest is the gut microbial community and how it is influenced by lifestyle and diet, how it supports health and how we can change this community through dietary intervention; such as consumption of prebiotics and probiotics. Dr Lucien Harthoorn Dr Lucien Harthoorn is R&D Director at Clasado Biosciences. He has an MSc in Biomedical Sciences with specialisation in Pharmacology from the Free University Amsterdam and holds a PhD in Metabolic Physiology from Utrecht University. Dr Harthoorn has held various R&D positions both in academia and corporate companies in Europe and the USA, leading research programmes in various health and disease areas. Dr Harthoorn is a guest lecturer in Pharmacology, Physiology and Nutrition. To find out more, visit the Clasado website here

Today’s podcast takes a look at AI and machine learning and the significant potential they offer for automating processes, reducing costs and human error in the food industry. Joining hose Stefan Gates for this fascinating look inside the world of AI is Daniel Hulme, Founder & CEO of Satalia who gives us insight into the application of AI in the food industry and the opportunities that it offers. About Daniel Hulme Daniel Hulme is the CEO of Satalia, a London-based company that provides Artificial Intelligence (AI) solutions to solve industry’s hardest problems. He is also the Director of UCL’s Business Analytics MSc, applying AI to solve business, governmental and social problems. Hulme specialises in philosophy, technology, innovation and organisational design. He is passionate about how technology can be used to govern organisations and bring positive social impact. Hulme’s work outlines a framework for understanding data-driven decision making. He understands the capabilities of AI but also the future challenges and opportunities for AI, and how and why we need to embrace these emerging technologies. Daniel Hulme’s expertise also spans both the philosophical and ethical issues surrounding these emerging technologies. He has a Masters and Doctorate in AI from UCL, lectures on topics in Computer Science and Business, and is passionate about how technology can be used to govern organisations and bring positive social impact. Dr Daniel Hulme has advisory and executive positions across companies and governments. He holds an international Kauffman Global Entrepreneur Scholarship and actively promotes purposeful. He is a popular public speaker specialising in the topics of Artificial Intelligence, Blockchain, Decentralisation, Philosophy, Technology, Innovation and Organisational Design. He is a serial speaker for Google and TEDx, and is a faculty member of Singularity University (https://su.org/about/). About Satalia Satalia is an AI-driven organization developing its own products that optimize industries such as transport, retail and hospitality. Satalia’s tools and solutions are being used by names such as Tesco, BBC, PwC, DFS, to name a few. Satalia has implemented a unique organizational structure and culture that fosters autonomous decision making, self-sustainability, curiosity and exploration. Satalia has acquired Data Dog, UAB (currently Satalia Lithuania) in 2019, though the two companies have formed a deep partnership since 2014. Essentially – Satalia came up with the algorithm for Tesco’s delivery logistics to work out the quickest and most efficient delivery journey.

The Covid-19 pandemic has shown the links between good nutrition, diet and overall health, and consumers are showing a heightened interest in the nutritional benefit that the food they eat offers. This interest is bound to grow, and will mean more demand for specialised nutritionists to improve health and wellbeing. Sadly, like many areas of the food industry that are facing a pronounced skills shortage, many are unaware of just how rewarding careers in nutrition are. The third in our podcast series focused on the many rewarding careers available in food and nutrition, join our panel including Moira Howie, Health and Nutrition Manager, Waitrose, and Claire Baseley, Registered Nutritionist and Nutrition Consultant as they explain their roles discuss their day-to-day responsibilities, and talk about why it’s so rewarding to pursue a career in nutrition. About our panel Moira Howie, Health and Nutrition Manager, Waitrose Moira Howie is the Health and Nutrition Manager for retailer Waitrose. Waitrose & Partners is provides a range of products, services and experiences to help its customers lead healthier lives. Earlier this year, the supermarket announced the launch of Healthy Eating Specialists. In a retail first, these shop floor specialists direct customers who ask towards healthier choices. Claire Baseley, Registered Nutritionist and Nutritional Consultant Claire is a highly qualified, experienced Registered Nutritionist. With a degree in Biological Science from Oxford University and a Masters of Medical Sciences in Human Nutrition from Sheffield University, Claire takes an evidence-based, professional approach to all her nutrition projects. Registered with the Association for Nutrition, Claire continually develops her expertise, so you can be sure you will always receive up to date, trusted advice. Claire is also passionate about health and nutrition and always goes the extra mile to achieve the best results. Claire has worked for the Food Standards Agency and then with the Food Industry for many years, building up in-depth experience in areas as diverse as infant and child nutrition, weight loss, adult nutrition, sports nutrition, nutrition for older people. She is experienced in product development, nutrition communications and strategy building, nutrition legislation, copy writing, and recipe analysis. Claire now runs a successful nutrition consultancy, CLB Nutrition Ltd offering a wide range of services for the food industry, individuals, families and the media. Claire has worked with the media for many years, appearing on ITV’s Save Money Good Food, Channel 4’s Jaime and Jimmy’s Friday Night Feast and Food Unwrapped, as well as numerous TV and radio appearances to comment on topical nutrition news issues. A keen writer, Claire is often quoted in the press, particularly in OK! Magazine, as well as the Telegraph, Daily Mail and Mother & Baby Magazine. Image credit: Chinnapong / Shutterstock.com

Set against the growing interest in supplements which has been heightened by the Covid-19 pandemic, this podcast will look at what role nutraceuticals and supplements might play in boosting immunity and the potential benefits this could bring to the health system. What is the science behind nutraceuticals and supplements boosting immunity? What is the right advice to give to consumers and what role can industry play? Do nutraceuticals and supplements act as a good resource for boosting immunity? We explore the science behind the headlines and how industry, academia and policy makers can work together to deliver the right solutions that will help consumers and potentially benefit the wider public health agenda and system. About our panel Professor Mairead Kiely, Professor of Human Nutrition and Head, School of Food and Nutritional Sciences, University College Cork Mairead is co-chair of the Cork Centre for Vitamin D and Nutrition Research at UCC and led a Pan-EU project on vitamin D requirements, food fortification and health outcomes until early 2018. She leads the Maternal and Child Nutrition Programme at the INFANT Research Centre. Mairead has more than 25 years experience in human nutrition and health research and she has worked on vitamins, minerals and bioactive food constituents throughout her career. She is a registered public health nutritionist with the Association for Nutrition and is currently the chair of the Irish Section of the Nutrition Society. Professor Susan Lanham-New, Head of the Department of Nutritional Sciences, University of Surrey Professor Susan Lanham-New is head of the Department of Nutritional Sciences at the University of Surrey and is a registered Public Health Nutritionist (RPHNutr). She completed her BSc in Exercise Physiology at the University of Chicester and her MSc in Human Nutrition and Metabolism and PhD in Nutrition and Bone at University of Aberdeen. As a PhD student, Sue was awarded a PhD Scholarship by the Nutritional Consultative Panel, and has three times won the Young Investigator Award at the World Osteoporosis Conference, at the National Osteoporosis Society Conference, and at the Joint Meeting of ECTS and IBMS. Currently, Professor Lanham-New’s research focusses on the nutritional aspects of bone health, including specific projects such Interaction between diet and sunlight exposure on vitamin D status in Caucasian and Asian women (D-FINES) study, Extent of vitamin D deficiency in Saudi Arabian women and boys and girls, Impact of veiling on Vitamin D status in Kuwait adolescent girls: impact on bone mass and Protein and bone health: systematic review and meta-analysis. Professor Lanham-New is a member of the Academic Assembly Policy Committee, an Editor-in-Chief of the Nutrition Society Textbook Series and a member of NS Publications Committee. Professor Judith Buttriss, Director General, The British Nutrition Foundation Judy studied Nutrition and Dietetics at the University of Surrey. She worked as a research dietitian in Professor John Waterlow’s obesity unit for about a year before returning to Surrey to study for a PhD concerning vitamin C and hepatic drug metabolism, which combined the disciplines of nutrition, biochemistry and toxicology. Equipped with a doctorate, Judy worked in various labs as a postdoc researcher, in particular on vitamin E and selenium at Guy’s Hospital Medical School. In 1985 she decided to leave the lab environment and joined the National Dairy Council (NDC) as Senior Nutritionist, where she stayed until 1998 when she joined the BNF as Science Director. She became the BNF’s Director General in October 2007. Rob Hobson, Nutrition Consultant As a registered nutritionist (Association for Nutrition), Rob's worked with many of the UK’s largest food and health companies and with training in public health (MSc public health nutrition). He also works with organisations including schools, care homes, government agencies and the NHS. With over a decade of work experience in the field of nutrition, Rob has also established an impressive network of health media and those working in the food and health industry including nutritionists, chefs, personal trainers and PR that have proven to be an invaluable resource.

The COVID-19 pandemic has caused a surge of focus on nutrition and the impact it can have on our health. Some of the most at-risk groups for severe symptoms from Covid-19 include those with health conditions such as diabetes, obesity, or heart disease – all chronic conditions that are impacted by our diet. Sadly, those most vulnerable in our society often lack access to quality, affordable, healthy food. How can we address this imbalance in nutrition to create a fairer and healthier community, and what steps does the industry need to take to help support this? Joining our host Stefan Gates is an expert panel who will lend their insight into the problem at hand, including Michael Baber, Director, Health Action Campaign, Alison Smith, Chair of the Older People Specialist Group of the British Dietetic Association and Duane Mellor, Senior Teaching Fellow, Aston Medical School. About our panel Duane Mellor, Senior Teaching Fellow, Aston Medical School Duane Mellor is an experienced dietitian, researcher and educator having published over 60 papers in the fields of dietetics, nutrition and food science. Having spent the first decade of his career working in diabetes care as a dietitian he moved into research where he investigated the effects of dark chocolate on cardiovascular risk in people with type 2 diabetes. Recently he has moved into medical education at Aston Medical School, but still is active in diabetes care as part of the Diabetes UK Nutrition Working Group and British Dietetic Association Diabetes Special Interest Group committee. Michael Baber, Director, Health Action Campaign Michael is Director of Health Action Campaign and a Fellow of the Royal Society for Public Health. He is a former College Principal and Charity CEO. Health Action Campaign encourages government and businesses to make healthy choices easier for people. It is a member of the Obesity Health Alliance. Alison Smith, Chair of the Older People Specialist Group of the British Dietetic Association Alison has been qualified as a Dietitian for more than 20 years, and for the last 7 years has worked as a Prescribing Support Dietitian within a Clinical Commissioning Group. Her role focuses on appropriate prescribing of all products relating to nutrition, with a particular remit for appropriate prescription of oral nutritional supplements and appropriate identification and treatment of malnutrition. Her particular interests include malnutrition, care homes, dysphagia, dementia, frailty, pressure ulcers and end of life. She is the chair of the Older People Specialist Group of the British Dietetic Association (BDA), and as part of her role she has represented dietitians working with older people on a number of national initiatives and spoken at many national conferences.

The latest in our focus on the gut microbiome, this episode takes a further look deep into our lower intestine to find out all about our gut health and how it impacts on our overall health and wellbeing. Why does our gut microbiome affect us so greatly? What foods can we eat to cultivate a healthy gut microbiome? How are popular diets and supplements affect this area of our health? To answer all these questions and more, we've assembled an incredible panel of experts who will take us on a journey into our gut microbiome. Joining host Stefan Gates are Julie Thompson, Information Manager, Guts UK, Allison Clark, Nutritionist and Mariette Abrahams, CEO, Qina. About our panel Allison Clark, Nutritionist Allison Clark has a masters in nutrition and health from Open University in Barcelona and a master in journalism. She is a freelance writer and nutritionist and has written various peer review papers about the role the gut microbiota plays in health, disease and endurance exercise performance. Allison is passionate about the role diet and the gut microbiota play in health and disease. Julie Thompson, Guts UK Julie Thompson is the Information Manager at Guts UK charity www.gutscharity.org.uk. She has had twelve years’ experience of working in the NHS as a dietitian specialising in gastroenterology. She has also written for the British Journal of Nursing, Nurse Prescribing magazine and NHD magazine. Professionally, she is a member of the Gastroenterology Specialist Group of the British Dietetic Association and was a member of the working group for development of UK guidelines on Irritable Bowel Syndrome and diet and a lay member of the NICE Quality Standards for IBS development group. She has also written a systematic review on probiotic treatment in IBS. Guts UK have information booklets and pages on the website called ‘The role of gut bacteria in health and disease’ and also ‘Gut microbiome (poo) testing’  for people to read more on the subject. They can be downloaded from www.gutscharity.org.uk on the lifestyle page or contact [email protected] or 07821 122246 for a hardcopy Mariëtte Abrahams, CEO, Qina Mariëtte Abrahams MBA PhD- Nutrition business consultant and founder of Qina, a boutique consultancy that provides nutrition expertise, nutrition data-science, speaking and innovation services with the goal of closing the gap between industry, technology, academia and health practitioners. She is a guest lecturer at London’s St Mary’s university on business innovation and entrepreneurship for nutrition professionals and a published researcher. She is passionate about prevention, how technology can be an enabler for equitable health solutions as well as ethical AI with a focus on inclusion. She is a regular speaker, panellist, and moderator on the topic of personalised nutrition and wellbeing at national, international and corporate events. She is currently based in Portugal and her mission is to challenge, to inspire and to connect.

An industry perspective on the food skills shortage As these times tell, the food and nutrition sectors are proven to be key to a sustainable future but they are also facing a significant food industry skills shortage with an estimated 140,000 new recruits needed in food manufacturing alone by 2024 according to the UK Food and Drink Federation. Why is the food industry struggling with an image problem when it comes to getting bright and eager new recruits? In the second episode in a series of podcasts focused on careers in food, drink and nutrition we look at the problem from the industry perspective. Hear directly from industry experts who have built their own careers in the food and drink industry to explore their views on the challenges of not just attracting but also developing young talent so that the food and drink industry can keep innovating to ensure a sustainable future for both national and global food systems. About our panel Helen McNair, Technical Director, Lionel Hitchen Helen McNair is the Technical Director responsible for Quality Management Systems and Product Development in flavour ingredients manufacturing. Helen has over 30 years experience in the food and beverage industry including manufacturing, retail and food service, ensuring food safety, quality and innovation. Jacinta George, Managing Director, Reading Scientific Services Ltd (RSSL) Jacinta George is Managing Director at Reading Scientific Services Ltd (RSSL) and has a wealth of proven industry experience in the Food and Pharma Industry. Jacinta joined RSSL following her role as Mondelēz International’s Director for Ingredient Research and Wellbeing.

Tackling the impact of plastic pollution is key to building a sustainable food industry and a circular economy. How can the food and drink industry help become leaders in transitioning to an environmentally-friendly future? As part of our packaging innovation podcast series, this podcast will explore the UK’s pioneering Plastics Pact, its ambitions and progress to date and how WRAP Global is now leading a global network to tackle the impact of plastic pollution and move to a circular economy. Joining us for this fascinating look into the Plastics Pact is Peter Skelton, Head of Strategic Partnerships, WRAP. About Peter Skelton Peter is WRAP Global’s Strategic Partnerships Manager.  In this role he works with WRAP’s strategic business partners in the UK and internationally to help deliver our shared vision on resource efficiency and waste prevention by informing, advising and helping shape their sustainability priorities. Peter has worked on all four phases of WRAP’s pioneering voluntary agreement, The Courtauld Commitment, working extensively with leading retailers and brands to implement initiatives that deliver efficiencies and environmental improvements in the areas of food waste prevention, packaging, recycling and operational waste reduction.  He has also worked with businesses on consumer engagement with WRAP’s LoveFoodHateWaste campaign.  Peter led on the development and launch of The UK Plastics Pact – the first of a global network of Pacts to help tackle plastic waste and develop a circular economy for plastic packaging. He is therefore well placed to approach the challenge, and opportunities, of the packaging / food waste debate.  His expertise is based on a strong combination of an extensive knowledge on environmental issues from 16 years at WRAP, with over 12 years’ in commercial marketing and product development roles in the UK grocery and retail sector. Peter has represented WRAP extensively in the UK, Europe and globally in delivering, developing and promoting WRAP’s work.  Peter has a degree in Geography from the University of Manchester, diplomas in Marketing and is a Chartered Waste Manager with the Chartered Institute of Waste Management (CIWM).  

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

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 outdoors. Anne Passemard, Innovation Director Functional and Nutritional Ingredients at Naturex EAME   Anne’s journey (and passion) in the food industry started more than 15 years ago as a food technologist, renovating and developing new products (soups/sauces, beverages and ice cream) for various consumer goods companies.   After 10 years developing the applications activities to support the growth of Naturex across the globe and help customers from the food industry to switch from artificial to natural and plant-based ingredients and additives, Anne took on the role Innovation Director Functional and Nutritional Ingredients at Naturex in 2020.   Anne graduated from AgroParisTech with a master’s degree in Food Science. She is based in Avignon in France.

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 uniqueness of IFSTAL participants while looking for possible and exclusive opportunities. IFSTAL is a pioneering learning community and resource to enable a step change in food systems thinking. We have already built a large and diverse community of over 1500 food systems thinkers, including students from a wide range of backgrounds, alumni and workplace practitioners. IFSTAL is available to all postgraduate students enrolled at the participating institutions. The programme equips participants with the skills to apply critical interdisciplinary systems thinking to issues of long-term food security through fostering intra- and inter-institution activities, and the means for taking new learning to the work-place.

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.

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.

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 please click here. To find out more about BetaVIA™ Complete from Kemin please click here.

More and more consumers are looking to better their physical and mental wellbeing through exercise. The rise of this new type of active lifestyle consumer has created huge demand for sports nutrition products, and is pushing innovation and NPD in the sector.  In this Table Talk podcast we focus on this new consumer demand and what impact it is currently having, and will have, on future sports nutrition development. What challenges does the industry face as it develops credibility, and what will the future of sports nutrition look like? Will the move to plant-based proteins be reflected in the sports nutrition sector that has traditionally relied on whey? Join our expert panel including Luca Bucchini, Vice Chair, ESSNA (European Specialist Sports Nutrition Alliance), Ryan Page, NPD Manager, USN and James Markey, Managing Director, Nutrition X to find out.