When it comes to physical performance, increasing endurance is of huge concern to many athletes. In this episode of the Food Matters Live podcast, made in partnership with GELITA, we take a closer look at an ingredient that is making waves in the world of sports nutrition: collagen. Although most of us will be familiar with its potential benefits to skin health, its allure extends far beyond aesthetics, especially for athletes. From its role in enhancing muscle recovery and growth, to its impact on bolstering joint health, collagen is emerging as a game-changer for sports performance both on and off the field. And with athletes constantly pushing their bodies to the limit, collagen could provide the extra endurance needed in striving for that personal best. But what does the science say? Do collagen supplements have the potential to revolutionise athletic performance? And how can it be used to optimise training and endurance? Guests: Dr Andrea Löw, Historian and Endurance Runner Dr Ulrike Braun, Scientific Affairs and Communication, GELITA

There are few industries as innovative as the food sector, and few facing quite so many challenges. Global political turmoil, a growing population, and the climate crisis are once again pushing the food industry to adapt. In this episode of the Food Matters Live podcast, recorded in front of a live audience during our Sustainable Food Forum event in London in September 2023, we shine a light on the people leading that adaptation. Attend our Sustainable Sourcing Event in April Some of the ideas discussed are still in their infancy, hinting at the transformative potential that lies ahead, while good progress is already being made in some more familiar areas. Covering a range of activities, but all reflecting a rethinking of every aspect of the way we source, produce, package, distribute, promote, buy and consume food. Guests: Mariano Oto, CEO, Nucaps Nanotechnology David Erlandsson, Co-Founder, Aliga Microalgae Matthieu Hug, CEO, Tilkal

Gut health is of growing concern for many people, but for athletes it can be of vital importance, and there are some very specific issues. Problems in this area are common among the physically active, and their impact can be wide ranging. In recent years our understanding of gut health has grown considerably, and it appears the more we learn, the more we realise just how central it is to our overall health. We also know that for active consumers, be they professional athletes or more casual gym-goers, finding products that boost their performance and health is a key priority. So, in this episode of the Food Matters Live podcast, made in partnership with FrieslandCampina Ingredients, we marry those two huge topics and looking at gut health in active consumers. What are some of the specific issues that arise in those who are physically active? What might some of the solutions be? And how is the food and beverage industry responding? Backed by a healthy dollop of science, we explore the worlds of fermentation, whey protein, and the gut-muscle axis. Biotis Fermentis FrieslandCampina Ingredients, a global leader in proteins and prebiotics, has recently announced the launch of Biotis® Fermentis, a first-of-its-kind solution which combines the benefits of whey protein, prebiotic galacto-oligosaccharides and probiotic cultures by fermenting them together, creating a unique formulation that supports both athletic performance and holistic health. Designed to support gut health in athletes and active consumers by modulating the gut microbiota composition, Biotis® Fermentis combines FrieslandCampina Ingredients’ protein and prebiotic expertise with its parent company’s (FrieslandCampina) fermentation expertise through 150 years of yoghurt and cheesemaking.  The result is a new ingredient solution that enables brands to create truly holistic performance and active nutrition solutions, such as protein powders and shakes, that provide multiple proven health benefits, including improved gut health and muscle support, as well as perceived improvements to physical well-being, including mood and energy levels. Guests: Linda Bentert, Marketing Manager Biotis® Gut Health, FrieslandCampina Ingredients Sara Camacho, Technical Sales Specialist FrieslandCampina Ingredients

How is consumer demand shaping the future of the food industry? It is a question that is almost constantly being asked by companies, entrepreneurs and staff across the world, in what is a hugely competitive market.  There is arguably no other sector that is as tuned in to what its customers want, and delivering on those wants and needs is crucial for any business to survive. But, as many of our listeners will know, it is not always a straight line and that means plenty of adaptation and innovation. The plant-based sector, for example, has seen some interesting recent developments, with some manufacturers re-thinking the types of products they produce. In this episode of the Food Matters Live podcast, made in partnership with BENEO, we look at some of the trends and innovations designed to satisfy a complex consumer base. In relation to plant-based, we learn more about hydrocolloids and the role they have to play. We also find out how BENEO is responding to consumer demand for reduced sugar products. The products we speak about (and try!) during the episode were on display at the Food Matters Live Tastes of Better event in October - find out more about the event here. Guests: Jolien Lambrechts, Market Insights Manager, BENEO Pieter Caspers, Technical Sales Manager Savoury UK & Benelux, BENEO Guilherme Santos, Country Sales Manager - UK, BENEO

In a world full of uncertainty, a little knowledge can get you so far, but in-depth understanding can really make the difference. Consumers and the food industry itself have been through monumental change in recent years, and the effects are still being felt across the globe. Added into the mix are new emerging uncertainties. In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we asses where consumers are right now, and where they might be heading in the future. Each year Tetra Pak publishes its Index, a report that looks at consumer trends around the world. The Index is a great tool for identifying new growth opportunities and providing the latest facts and figures in the food and beverage industry. The 2023 Index offers some hugely valuable insights into what consumers want, and where the industry might be heading. So, what is the state of play as costs are rising, environmental concerns are reaching fever pitch, and we all get used to a post-pandemic world? Guest: Julia Luscher, VP of Marketing, Tetra Pak

There is a global dietary problem that needs addressing, and it is called ‘the fibre gap’. Put simply, it is the difference between how much fibre we should be consuming (roughly 30 grams per day) and how much we are actually consuming (on average, 18 grams per day). That means the average person has a daily fibre deficit of 12 grams and the effects of that can be far-reaching. Fibre plays a crucial role in our overall health and it has been suggested that bridging the fibre gap, could have a significant impact on public health. In this episode of the Food Matters Live podcast, made in partnership with Tate & Lyle and recorded at our Tastes of Better event, we look at how we might get more fibre into our diets. It appears that messaging around eating more fruit and vegetables simply is not working, so could fortification be the answer? Tate & Lyle has developed Promitor Soluble Fibre, with the promise of increasing fibre intake without affecting taste and texture. Listen to the full episode to learn more about Promitor, prebiotics and symbiotics, and delve into the world of the gut-brain axis. Guests: Delphine Forejt, New Product Commercialisation Manager, Tate & Lyle Marietta Sayegh, Nutrition Scientist, Tate & Lyle Annette Evans, Principle Scientist, Tate & Lyle Amy Jackson, Technical Innovation Expert, Tate & Lyle About Tate & Lyle Supported by its 160-year history of ingredient innovation, Tate & Lyle partners with customers to provide consumers with healthier and tastier choices when they eat and drink. Millions of people around the world consume products containing its ingredients every day. Through its expertise in sweetening, fortification, and texture, Tate & Lyle develops ingredient solutions that reduce sugar, calories, and fat, add fibre and protein, and provide texture and stability in categories including beverages, dairy, bakery, snacks, soups, sauces, and dressings. Tate & Lyle has more than 3,500 employees working in around 57 locations across 39 countries. Science, Solutions, Society is its brand promise and how Tate & Lyle will achieve its purpose of Transforming Lives Through the Science of Food. By living its purpose, Tate & Lyle works to successfully grow its business and have a positive impact on society. The company lives its purpose in three ways: by supporting healthy living, building thriving communities and caring for our planet.

In this episode of the Food Matters Live podcast, we dive deep into the critical topic of fuelling the bodies of athletes, with a particular focus on female athletes.  In previous episodes, we have emphasised the importance of achieving the correct nutritional balance, and explored the lack of research regarding the nutritional requirements of female athletes.  But now, we are taking a more in-depth look at a specific issue that looms large in the realm of sports nutrition - low energy availability. Low energy availability (LEA), affects both male and female athletes, but its impact can be especially pronounced among sportswomen. So, what exactly is low energy availability, and why does it deserve our attention? LEA can have a significant impact on an athlete's overall performance and health. It is a complex area, with dietary choices, energy expenditure, and physiological functions all having a role to play. Understanding how low energy availability relates to nutrition is essential for athletes and their support teams. Inadequate energy intake can lead to reduced muscle strength, impaired recovery, hormonal imbalances, and increased risk of injuries. In this episode, we delve into the intricacies of low energy availability, explore its causes, consequences, and most importantly, how it can be prevented and managed through proper nutrition strategies.  Guest: Renee McGregor, Sports Dietitian, Author and Co-founder of TRAINBRAVE

The food landscape is undergoing huge change, with one of the main driving forces being a pursuit of more sustainable solutions. One key area of focus is reformulation - can we use different ingredients to make products that are healthy, tastey and attractive to consumers? This episode of the Food Matters Live podcast was recorded in front of a live audience during our Sustainable Food Forum event, held in London in September 2023. Our panel discusses some of the new and innovative ways to disrupt and improve food production without putting further pressure on the environment.  They celebrate the progress so far and explore what is coming next.  So, can reformulation be the innovation to reduce emissions of existing food products rather than relying on a shift to plant based alternatives?  And how do you embed sustainability into every phase of product development? Guests: Reniera O'Donnell, Food Initiative Lead, Ellen MacArthur Foundation Annelie Selander, Chief Sustainability Officer, Westbury Street Holdings

By now, you are probably aware of just how important the gut microbiome is.  Studies have linked it to playing a role in supporting the immune system, brain health and metabolism. Now, new research from the Universities of Nottingham Trent and Warwick has uncovered yet another potential link between the gut microbiome and our bodies’ metabolic processes.  The research explores endotoxins - bacterial substances present in the gut, and their potential role in increasing the risk of metabolic disorders such as obesity and Type 2 diabetes.  And with the World Obesity Federation predicting more than half of the world’s population will be overweight or obese within 15 years, research like this could be of great importance. So, in this episode of the Food Matters Live podcast, we delve into what endotoxins are and what the link is between obesity and the gut. Guest: Thomas Barber, Associate Professor and Honorary Consultant Endocrinologist, University of Warwick and University Hospitals Coventry and Warwickshire

In England, more people living with obesity will soon have access to the latest weight loss drugs following the announcement of a £40 million two-year pilot scheme. It comes after NICE, the organisation that publishes guidance on the use of new treatments, gave approval for the medical use of the appetite suppressant semaglutide, marketed as Wegovy, earlier this year. Prime Minister Rishi Sunak has stated that the new drug could be a “game-changer” for the obesity epidemic, especially with obesity costing the NHS £6bn a year. But critics say patients put the weight back on after stopping treatment. So how effective is semaglutide? Are we committing people to a lifetime of treatment? And what could it all mean for the fight against obesity?

As we age, our bodies undergo significant transformations, underscoring the increasing importance of maintaining our health. Protein, often referred to as the cornerstone of life, plays a pivotal role in this transformative journey.  Its contributions extend far and wide, from bolstering muscle strength and fortifying bone density, to assisting in the intricate dance of hormone regulation. For women, the journey of aging presents a unique array of challenges. The onset of menopause ushers in a host of changes that touch every facet of life.  In this episode of the Food Matters Live podcast, made in partnership with Volac, we explore the vital role protein plays in bolstering the wellbeing of women as they navigate this time in their life.  How can protein support the wellbeing of women as they age? Can it help with the symptoms of menopause? And how might it contribute to maintaining an active lifestyle during what can often be a stressful phase of life? Guests: Dr Elisa Glover, Nutrition Specialist, Volac International Ltd  Mike Hughes, Head of Research and Insight, FMCG Gurus

David Nabarro says people are the key to effecting change, and for him, that is no different in the food industry. "Some in the food industry tell me that they read the writing on the wall," he says. "We know we're going to have to change. "We're going to have to reduce our emissions and be much better at regenerating nature. "I would say that's a small proportion of those working in the food sector. So it is starting, but it's not anything like enough." David is Co-Director and Chair of the Institute of Global Health Innovation at Imperial College London. He has had an extraordinary career in public health, working on complex issues that span disease outbreaks, food security, and nutrition. You might remember his regular appearances in the news during the coronavirus pandemic. In 2020, he was appointed Special Envoy of the WHO Director-General on COVID-19. He is also co-lead of the UN Global Crisis Response Group on Food, Energy and Finance. Sustainability has been a key theme throughout his career, curating the Food Systems Summit Dialogues in 2018 and now working as Strategic Director at the 4SD Foundation, providing sustainable development training to leaders in all sectors. Given his expertise and passion for sustainable food systems, David is the ideal person to discuss the critical topics of resilience and equitability in the global food system. In this episode of the Food Matters Live podcast, we explore the existing barriers and assess whether our current system is prepared to tackle the challenges ahead. Guest: Dr David Nabarro, Director, 4SD Foundation

"The two communities act as if they are ships passing in the night." That is Lawrence Haddad's assessment of how those concerned with climate action and those concerned with nutrition behave towards each other. It is a situation he believes needs to change, and urgently. "Climate action, or a lack of action, really affects nutrition status a lot," he says. "What's maybe less known is that nutrition action also affects climate." Lawrence Haddad is the executive director at GAIN - Global Action for Improved Nutrition. Prior to GAIN, he has held a number of executive roles, including founding co-chair and lead author of the Global Nutrition Report, as well as Director of the world-renowned Institute of Development Studies in Sussex. Lawrence’s work has also gained international recognition, seeing him receive the 2018 World Food Prize on top of being made a Companion of the Order of St Michael and St George in 2022. At the heart of it, Lawrence is an economist with an interest in the intersection of poverty, food insecurity, and malnutrition. In this episode of the Food Matters Live podcast, we explore his work at GAIN, look at some of the issues surrounding malnutrition, and discuss how we can create a global food system that sustains us all. Guest: Lawrence Haddad, Executive Director, GAIN

In this episode of the Food Matters Live podcast, we explore the role of education in making the food industry more sustainable. Although it is a priority for many people, studies show sustainability is often misunderstood when it comes to food. An NFS Youth Engagement Report found that the young people they spoke to mostly had a basic understanding of ‘sustainability’ and some preferred not to think about the effects of their food choices. And it is not just young people. A Food Standards Agency poll found only 48% of consumers believe they know what a sustainable diet consists of. So, as concerns around the food industry's impact on climate change deepen, how is this lack of understanding affecting sustainability? What role does education have to play in creating the next generation of sustainability advocates? And how much does better understanding equal sustainable choices? Guests: Carl Edwards, Director of Education & Public Engagement, LEAF Verity Jones, Associate Professor of Education, the University of the West of England Rosalind Rathouse, Founder of the Cookery School at Little Portland Street

Over the last few years, the sale of sustainable foods has seen massive growth. Between 2015 and 2022, sales of food products marketed as sustainable grew 2.7 times faster than conventionally marketed products. However, the figures in 2023 are not looking as promising. Recent figures from the consumer intelligence company NIQ show that in the UK, the sale of chilled meat alternatives during this year’s Veganuary were down 16.8% compared to last year. And a number of brands have recently pulled their plant-based ranges from the shelves. Although plant-based is just one aspect of choosing food sustainably, a 2023 Mintel report claims that due to the cost of living crisis, sustainability is now less of a priority for consumers in general. So, are consumer attitudes towards sustainability changing? What is behind the slowdown in growth? And where could the market be heading? Guest: Klaus Grunert, Founder, MAPP Research Center

Natalie Bennett sits in the House of Lords, the upper house of the UK Parliament. She was leader of the Green Party between 2012 and 2016, and is one of only two Green Party peers in the Lords. It is a far cry from where it all began. Natalie was born in suburban Sydney to teenage parents and was the first in her family to go to university. After gaining a degree in Agricultural Science, she went on to have a successful career in journalism before moving into politics in 2006, and leading the Greens during the 2015 General Election.  In this episode of the Food Matters Live podcast, we learn more about Natalie’s rise to the top of British politics, how a family tragedy had an “indelible” impact on her, why she is so driven to affect change in the world, and what she thinks needs to change in the food industry to ensure a more sustainable future.

In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes. Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people. And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry. In this episode, we re-visit some of the best conversations we have had about the history of food. Featured episodes: Caffeine culture - how coffee shaped the world Aphrodisiacs - is anything really up to the job? The dark history of sugar How curry conquered the world

Start-ups are often regarded as the lifeblood of innovation, introducing disruptive ideas that challenge the status quo and push the boundaries of what is possible. But behind every successful start-up, there is a support system working tirelessly to fuel growth and unlock their potential. Accelerators and investors, beyond mere financial backing, provide start-ups with a blend of mentorship, guidance, and resources. They serve as a guiding compass, navigating founders through the treacherous waters of early-stage development. And they themselves can be catalysts for innovation, steering start-ups towards sustainable growth and enabling them to tackle some of the industry’s most pressing challenges. But how do accelerators and investors go beyond the numbers? What opportunities can they provide start-ups? And how do they identify those that possess the power to shape our future for the better? Guests: Mark Durno, Co Founder of the global accelerator and investor, Rockstart Priya Bhullar, COO & Co Founder, Planboo  Philippe Birker, Co-Founder, Climate Farmers John Smedegaard, CEO and Co-Founder, Cordulus

Spain not only stands as a prominent player in the global agricultural landscape, but has also emerged as a powerhouse in the field of agricultural technology. As of 2022, the Spanish foodtech sector has seen a remarkable surge in investment, reaching an impressive €268 million.  This represents a substantial 9.38% growth within just a year, as revealed by the latest report from ICEX Spain Trade and Investment.  The sector is currently thriving, showcasing Spain's prowess in innovation. From groundbreaking advancements such as 3D-printed meats, to cutting-edge nanotechnology applications, Spain is leading the way in providing inventive solutions to address some of the most pressing challenges within the agricultural industry. So, in this episode, made in partnership with ICEX, we ask: What groundbreaking innovations is Spain bringing to the table?  How might these innovations influence the broader food industry on a global scale?  And how can Spanish ingenuity contribute to sustainability efforts, crucial in today's world? Guests: Sunil Mahtani, International Business Development Manager, DACSA Maria Naranjo, Director of the Food and Drink Industry, ICEX Álvaro Nadal, Head Counsellor, Spanish Economic and Commercial Office in London

In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes. Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people. And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry. Today take a look back at some of the best conversations we have had about industry trends with leading figures in the food sector.  Getting under the surface to discover what motivates and inspires them, and looking at their work to see how it is shaping the future of food. Featured episodes Post-pandemic - how shifting relationships are influencing consumer trends Is plant-based always better for you - and the planet? Are we on the cusp of a mushroom renaissance? What does the future look like for CBD?

In this episode of the Food Matters Live podcast, we are taking a look back at some of the highlights from previous episodes. Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people. And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry. In this episode, we take a look back at some of the conversations we have had with leading figures in the world of sustainability.  Getting under the surface to discover what motivates and inspires them, and looking at their work to see how it has shaping the future of food. Featured episodes Following the green - sustainable investment trends for 2023 Could mycoforestry help feed the world and save the planet? The £3.2bn food waste challenge facing the food industry A measure of success? New initiative to standardise emissions reporting Honey: Are we overlooking the bess' needs?

In this episode of the Food Matters Live podcast, we continue our series looking at careers in the food industry. In the UK, thousands of people are receiving their GCSE results and will be thinking hard about their future careers. Our guest in this episode is Sadhbh Moore, who has the fantastic job title of Eco Nutritionist. Sadhbh’s interest in the environment goes right back to her childhood in Ireland and has seen her travel the world, cooking in some of the most challenging environments on the planet. She has two Masters degrees, has worked for Greenpeace, the British Antarctic Survey, and has a passion for sustainable food systems. She has also devoted much of her career to working on youth projects. Guest: Sadhbh Moore, Eco Nutritionist

We are well and truly into exam results season in many parts of the world and so we are having a bit of a focus on careers. In this episode of the Food Matters Live podcast, we welcome the brilliant Abi Aspen Glencross to the podcast. Abi is Co-Founder of FoodSquared, which makes plant-based shellfish. Her previous role at Duchess Farms saw her spending her time searching the globe for the best varieties of grains, whilst she also co-founded The Sustainable Food Story, a platform to help tell stories of what sustainability could look like from different perspectives, including farmers, academics, activists and more. She says her mission is to add a sense of hope to often bleak discussions on the ecological crisis and encourage collaborative efforts towards finding solutions. Abi also has a background in cellular agriculture. Listen to the full episode as we delve into Abi’s career, find out more about FoodSquared and The Sustainable Food Story, and explore her expertise in the worlds of agriculture and biotech. Guest: Abi Aspen Glencross, Co-Founder, FoodSquared

In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes. Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people. And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry. This episode focusses on some of the conversations we have had with leading figures in the food sector. We get under the surface to discover what motivates and inspires them, and looking at their work to see how it is shaping the future of food. Featured episodes: Pip & Nut Founder: 'Entrepreneurs need to be hungry to learn' Paul Lindley - from Ella's Kitchen to tackling childhood obesity The heartbreaking story that inspires WRAP CEO Harriet Lamb Planet Organic CEO: 'Why we're more planet than organic'

Each year, food waste costs the industry £3.2 billion.  That’s according to WRAP, which found that 1.1 million tonnes of it comes from food services and hospitality. But businesses are often unsure of how to tackle the issue, so the cycle of waste continues. In 2019, WRAP launched Guardians of Grub, a campaign that aims to empower professionals from across the hospitality and food service sector to take action. Through providing support and resources, the campaign aims to equip them with the proper skills needed to address their food waste problems once and for all. So how is the campaign going? Is it assisting the sector in making the necessary changes? And how much of a dent will this make to the food industry’s waste problem? Guest: Eleanor Morris, Special Advisor Hospitality and Food Service, WRAP

In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes. Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people. And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry. This episode focusses on some of the best conversations we have had about Nutrition. Join us as we look back at some of the conversations we have had with leading figures in the food sector.  Getting under the surface to discover what motivates and inspires them, and looking at their work to see how it is shaping the future of food. Featured episodes: Nutrition and the menopause - can diet affect the symptoms? Ket diet: Exploring the science and busting the myths Is red wine good for you? You are what you eat - the link between nutrition and stress

Cultivated meat is something many of us are yet to experience. But for US consumers, it will soon become a reality.  In June this year, the Department of Agriculture approved the sale of lab grown meat, allowing two Californian companies to offer “cultivated chicken” to US consumers. This makes the US just the second country, after Singapore, to clear the sale of these products. With the US being such a huge market, plenty of people will be watching to see what impact the decision has on the wider industry. But cultivated meat is still controversial. We recently made an episode about the Italian government’s intention to ban the products. So, just how much of an impact will this decision have on the future of cultivated meat? Guests: Mathilde Alexandre, Corporate and Institutional Engagement Manager, ProVeg Ricardo San Martin, Director and Co-founder, the Alt:Meat Lab, University of California Berkeley Stefano Lattanzi, CEO, Brunocell

In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes. Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people. And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry. This episode focusses on some of the best conversations we have had about food innovation. Join us as we look back at some of the conversations we have had with leading figures in the food sector.  Getting under the surface to discover what motivates and inspires them, and looking at their work to see how it is shaping the future of food. Featured episodes Functional drinks - more than just a question of taste Is fermentation still the future of food? Deep dive: How to overcome the difficulties in creating plant-based cheese and dairy Are consumers ready for gene-edited crops? The rhizosphere - the mysterious world crucial to the future of food

Waste is a huge concern for the food industry. According to a 2022 UN report, 17% of global food production is wasted. And it will continue to be if the industry continues as it is. Recognising this, the Ellen MacArthur Foundation is leading the new Big Food Redesign Challenge with the aim of bringing together producers, suppliers and retailers in embracing a circular food system. The challenge, launched in partnership with the Sustainable Food Trust, has tasked participants with designing new food products that reflect this regenerative vision. And with the system still far from being sustainable, the hope is that the Big Food Redesign Challenge will act as a catalyst for necessary change. So, how will the challenge work to inspire this change? Who is taking part? And how do we keep the momentum be kept going once the challenge ends? Guest: Rebecca Hesketh, Food Programme Manager, Ellen MacArthur Foundation

Crohn's disease and colitis are the two main forms of inflammatory bowel disease (IBD) and they affect over 500,000 people in the UK. Characterised by chronic inflammation of the gastrointestinal tract, IBD can cause a whole range of health complications and can have a profound impact on a person's life. Although there is no cure, there are ways of managing the symptoms, including through diet. Regulating what you eat and drink can help ease the impact IBD may have on someone's quality of life. So, how does nutrition affect the development and management of IBD? What food might trigger flares? And how can diet control help with those in remission? Guests: Dr Miranda Lomer, Senior Consultant Dietitian in Gastroenterology, Guy’s & St Thomas’ Hospital Mairi Wilcock RD BSc (Hons), Dietitian, Stanner Nutrition Clinic

Parkinson's disease is a disorder that causes unintended or uncontrollable movements, such as shaking, stiffness, and difficulty with balance and coordination. It is caused by a loss of nerve cells in the brain, but what causes that loss is unclear. Parkinson’s is fundamentally a condition that affects the brain but there is growing evidence that the gut may have a role to play. The idea has ignited a wave of scientific exploration, delving deeper into the gut-brain axis and its potential implications for people with the disease. The question is: if your gut plays a role in the development of Parkinson’s, could what you eat and drink play a role too? Guest: Professor K Ray Chaudhuri, Consultant Neurologist

In March 2023, Italy's minister of agriculture, Francesco Lollobrigida, announced that the country will be the first to ban lab-grown foods, including the production and commercialisation of cultivated meat. The draft bill has been put forward in the name of farmers, to protect them from the perceived threats that what they call “synthetic” foods pose to traditional cuisine. Those behind the bill also say it will protect human health and the national agri-food industry. The head of the Italian dairy industry group Assolatte praised the government’s efforts in blocking so-called "unnatural" products that he claims are promoted "under the pretext of protecting the environment". But some feel the proposal completely misses the mark, such as Alice Ravenscroft the European Policy Head for the Good Food Institute. She notes that 54% of Italians want to give cultivated meat a try. She also claims that “the passing of such a law would shut down the economic potential of this nascent field in Italy, holding back scientific progress and climate mitigation efforts”. So, are lab grown meats a real threat to traditional Italian cuisine? How could Italy’s banning of them affect the food industry? And is the ban ever likely to actually come to fruition? Guests: Sharon Cittone, Founder and CEO, Edible Planet Adventures Robert Jones, Chair, Cellular Agriculture Europe & VP Public Affairs, Mosa Meat

Food inflation is a huge concern across the world. Over the course of 2022, food prices were on average 14.3% higher than the year before. In the UK, things are looking a little worse than average. The Office for National Statistics found that in the 12 months leading up to March 2023, food prices rose 19.2%. The thing is, the World Bank is reporting that, globally, wholesale prices are starting to fall. In this episode of the Food Matters Live podcast, we explore the implications of high food prices on consumers, businesses, and the broader food industry. We discuss when we might see a drop in the cost of food, and ask: "Why are food prices still so high?" Guests: Liliana Danila, Lead Economist, the Food and Drink Federation Rachelle Earwaker, Senior Economist, Joseph Rowntree Foundation

Nutritional studies are vital to the world of sports. The right nutrients can optimise an athlete’s performance, reduce their risk of injury and help them get the most out of training. But traditionally, research on nutrition for female athletes has been lacking. Despite their incredible achievements and contributions to sports, a review from the University of Chester suggests just 6% of sports science research has focused specifically on female athletes. That figure is even more shocking when you consider just how popular women’s sport is. 49% of athletes at the last Olympic Games in Tokyo were female, while 50 million people around the world tuned in to watch the England women’s football team win the Euros in 2022. All of this makes it even more important to grow the body of research so that the increasing number of women in sport are not under-served by it. So, what exactly is the role of nutrition in women’s sports? How does it differ to men’s sport. And how can we encourage more studies in this area? Guests: Mhairi Keil, Senior Performance Nutritionist, The UK Sports Institute Renee McGregor, Sports Dietitian, Author and Co-founder of TRAINBRAVE

The measuring and reporting of carbon emissions by companies in the food industry is not uncommon. It helps businesses understand where their environmental impacts lie, where they need to reduce emissions most, and helps track their progress towards sustainability. The problem is, they do not all measure their carbon footprint in the same way.   That leads to inconsistencies and can make it difficult to compare one company’s emissions with another. But, we have news of progress - among some of the UK’s biggest supermarkets at least. WWF and the charity WRAP have joined forces to create the Retailer Net Zero Collaboration Action Programme, which aims to remove the barriers posed by a lack of standardised reporting methods. And eight supermarkets have signed up. Listen to the full episode to find out more. Guest: Kate Norgrove, Executive Director Advocacy and Campaigns, WWF-UK

“I’m putting on weight because my metabolism is slowing down.” It is something many of us hear, or maybe even say ourselves, fairly regularly. Or the contrary: “So-and-so can eat what they like because they have a fast metabolism.” The truth is, for many, we might have a vague idea of what our metabolism is, but do we really understand it? Beyond these casual remarks, do we truly grasp the intricacies of what our metabolism is and does?  Do we genuinely comprehend the profound impact our lifestyles can have on this vital bodily process? In this episode of the Food Matters Live podcast, we embark on a journey to unravel the mysteries of metabolism, delving deep into its inner workings.  We explore the mechanisms that define metabolism, shed light on how the foods we consume can influence its functioning, and uncover the key steps we can all take to promote and maintain a well-functioning metabolism. Guests: Professor Alexandra Johnstone, Nutrition Scientist, The Rowett Institute of Nutrition and Health, University of Aberdeen Dylan Thompson, Professor of Human Physiology, the Department for Health, the University of Bath

The link between nutrition and our skin is complex. Various claims have been made and new products are constantly being developed. Yet a review in the Journal of Cosmetic Dermatology found that the data on the link is not well supported and that this often leaves medical professionals and patients confused and uncertain. Recognising that diet and skin could be better understood, Dr Thivi Maruthappu pioneered the field of Nutritional Dermatology. As the UK’s first dual-qualified dermatologist and nutritionist, she views the skin as being connected to our internal health, in which diet plays a huge role. So exactly how are skin and nutrition related? How does nutritional dermatology differ from conventional medicine? And how could this help improve the treatment of skin conditions? Guest: Dr Thivi Maruthappu, Consultant Dermatologist, Nutritionist and Researcher

Six new Diet and Health Innovation Hubs are starting work in the UK to overcome the challenges of producing and getting us all to consume healthier, more nutritious food. They form part of a group called the Diet and Health Open Innovation Club. £15m worth of funding has been made available by three public bodies and a Government department. It is a big project, with big challenges to overcome. Various reports suggest poor nutrition costs our health services around £20bn per year. A key part of the project is encouraging collaboration between researchers and industry. So, in this episode of the Food Matters Live podcast, we find out more about the types of research being undertaken, what it could mean for the food industry, and how the research might translate into improvements in nutrition. Guests: Philip Calder, Professor of Nutritional Immunology, Medicine at the University of Southampton Gemma Walton, Associate Professor, University of Reading Professor Martin Warren – Chief Scientific Officer and Group Leader at the Quadram Institute

Pushing for better diversity and inclusion is important in every industry. A 2018 report from the charity Stonewall found that, due to their sexuality, 18% of the UK’s LGBTQ+ workers had been negatively targeted by colleagues. And the agricultural industry is no different. In fact, it can come with a whole lot of its own specific challenges. Farming can be a lonely, high-pressure business. The UK Office for National Statistics says suicide rates in farmers are among the highest in any occupational group. Every year, 50 gay farmers take their own lives, with the fear of coming out as one of the main reasons. This simply cannot continue. And there are great potential benefits to making our agricultural sector more diverse. So, through the lens of LGBTQ+ farmers, in this episode of the Food Matters Live podcast, we explore diversity in agriculture. Relevant resources: The Samaritans The Gay Farmer Helpline Agrespect - the rural LGBTQ+ network Guest: Amie Burke, Inclusivity Programme Manager, IGD

Deforestation, soil health and biodiversity are all major concerns in the agricultural industry. A recent United Nations report claims an estimated 80% of global deforestation is down to agricultural practices, as well as being the leading cause of habitat destruction. But does farming always have to lead to deforestation? Can crops and trees not only co-exist, but possibly thrive together? The emerging field of mycoforestry is a means of managing forest communities through the introduction of fungi. In this episode of the Food Matters Live podcast, we look at a new study which suggests edible fungi could be used, with potentially huge consequences for the future of sustainable agriculture. So what did the study find? What could it mean for deforestation? And how can all of this benefit the food industry? Guest: Professor Paul Thomas, Honorary Professor, Department of Biological and Environmental Sciences, University of Stirling

Why have, for many years, eating disorders disproportionately affected girls? In a previous episode of the Food Matters Live podcast, we focused on how eating disorders affect boys and men. For boys and men, it is a relatively new topic of discussion, even if the issue has been around for some time. But girls and young women eating disorders have been spoken about in public discourse for much longer. The problem is, the number of people affected is still rising. According to the NHS, more young people than ever are receiving treatment for eating disorders. In the last year, there has been a 35% increase in hospital admissions, with girls aged 17-to-19 having higher rates than any other demographic. They are difficult figures to ignore and raise the question: Why do eating disorders affect more girls than boys? What role do the media, the food industry, and social pressure have to play? And, as the London Centre for Eating Disorders suggests, has the Covid pandemic had an impact on cases? Guests: Fiona Hamlin, Registered Dietitian Cliona Brennan, The London Centre for Eating Disorders and Body Image

In this episode of the Food Matters Live podcast, we are looking to the future. Specifically, at the food innovators who may well be shaping the industry for years to come. EcoTrophelia UK is a national competition where students design eco-innovative food products. The winners go on to compete in a European final and, as well as receiving a cash prize, some of the entrants could see their products end up on supermarket shelves. The competition is organised jointly by the Institute of Food Science and Technology, and Campden BRI.  The competition is open to teams of students registered at a university or other establishment of scientific or technical higher education.  We went along to the UK final, which was held at Sainsbury’s HQ in central London in June. From all at Food Matters Live, a huge congratulations to each of the finalists. Visit the EcoTrophelia website to find out how you can enter a team into next's year competition.

Last November, the eyes of the world were on Sharm el-Sheik as Egypt hosted COP27, the UN Climate Change Conference. The host country was rallying other nations to gear up their climate action, hoping to persuade politicians around the globe to take us in a direction which avoids climate catastrophe. COP26 in Glasgow in 2021 was criticised in some quarters for failing to put food systems at the heart of the conversation. So, were things any different at COP27? Major global companies attended, including Tetra Pak, which hosted panels on technological innovation, net zero and sustainable protein. In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we review the progress made at COP27 and ask: Has there been meaningful discussion, which will result in meaningful change? We also look back at COP15, which focused on biodiversity. At that conference, nearly 200 countries signed an historic agreement to halt biodiversity loss by 2030. Finally, we look ahead to what might be achieved at COP28, the next UN Climate Change Conference, which is being held in Dubai from November 30th 2023. Guest: Gilles Tisserand, VP Climate and Biodiversity, Tetra Pak

Pippa Murray is a visionary entrepreneur, a trailblazer in the world of nut butter, and the founder of the acclaimed brand Pip & Nut. Founded in 2013, it saw incredible success from the very beginning. Just a couple years in, her products were winning awards and were launched in Sainsbury's and Selfridges. It has been B Corp Certified since 2019 and is now the fastest growing nut butter brand in the UK and Ireland. Pippa has also been listed in the Evening Standard’s "London’s Most Influential People" and as ‘Start-Up Entrepreneur of the Year’ at the Natwest Great British Entrepreneur Awards. In this episode of the Food Matters Live podcast, we look into how Pippa’s nut butter went from hobby to business venture, how she successfully grew the brand, and what she has planned for the future of Pip & Nut. Guest: Pip Murray, Founder, Pip & Nut

The picnic is a pastime loved by many. They bring people together, connect us with nature and make mealtime a little more exciting. But the evolution of the picnic is a fascinating one and there is a rich history behind this outdoor feast. From 18th century banquets to modern-day gatherings in the park, the picnic has evolved over time, reflecting changes in social norms and everyday life. Finger foods and picnic blankets were not always typical and – hold the front page! They were not even originally held outside! So where did it all begin? And how did we arrive at the picnic as the summertime staple we know and love today? Guest: Dr Alexander Lee, Fellow, Centre for the Study of the Renaissance, Warwick University

Climate change is the great challenge of our time – a problem so big, that tackling it requires co-operation on a scale we have never seen before. Our reliance on fossil fuels means that most aspects of our lives as individuals, and the economies we rely on, contribute to rising temperatures. And the food and drink industry is central to that. There is no getting away from the fact that the global food and drink industry is one of the largest contributors to greenhouse gas emissions; estimated to make up 20 to 30 percent of the total. That means the industry has to play its part when it comes to striving achieve the United Nations’ Sustainable Development Goal of net zero greenhouse gas emissions by 2050. Download our new Sustainable Food Digest Net zero means cutting emissions to as close to zero as possible, with any remaining emissions re-absorbed. By doing so, the United Nations says, we may be able to limit global temperature rises to 1.5 degrees Celsius above pre-industrial levels, and therefore limit the worst impacts of climate change. But that is easier said than done. Scientists are already predicting that we will exceed that temperature within five years, albeit temporarily. Targets have been set and good work is being done, but there is plenty more still to do. So, in this episode of the Food Matters Live podcast, we ask: How is the food industry doing when it comes to its net zero targets? How do we speed up the pace of change? And what challenges lie ahead? Guests: Andy Wright, Director of Responsible Business, Samworth Brothers Emma Piercy, Head of Climate Change and Energy Policy, Food and Drink Federation

As more of us look to improve our health and wellbeing, antioxidants have piqued the interest of some in the food and drinks industry. There is plenty of evidence that antioxidants are vital in protecting our cells from harm, but how does that link to our diets? How does what we eat correlate with the number and type of antioxidants in our bodies? And what about supplements? What role can they play, if any, in this area? Guest: Dr Christine Bösch, Associate Professor in Nutrition, University of Leeds

In this episode we explore the links between alcohol and religion. The consumption of alcohol is central to some of the world’s most popular religions, and for centuries it has been an important part of religious and spiritual rituals. The question is – why? This relationship between religion and alcohol has a long and fascinating history, and has been explored in great depth by the author, broadcaster and journalist Tom Morton in his recent book ‘Holy Waters: Searching for the sacred in a glass’. Recently the recipient of a Fortnum and Mason Food and Drink Award, the book explores the spiritual tales of drinks like mead, saké and rum, unpacks their religious significance, and highlights the links between brewing, winemaking, and worship. So how does the connection between religion and alcohol manifest across the world?   How has this evolved over time?   And what impact has religion had on the alcoholic drinks we make, sell and consume today? Guest: Tom Morton, Writer, broadcaster, musician