Table Talk

Continuing our conversations about careers, this episode's focus is on food science. What does it take to be a food scientist? Must you be a geek in a lab coat or have a Frankenstein-like interest in food? Stefan Gates lifts the lid on food science –  what is it and what does it involve? What are the different roles in the profession, and what are the range of skills, and interests, you need to excel? He is joined by Jo Tivers, Head of Food and Quality at KFC, voted most likely to design ready meals for out of space when she left school, and Carole Bingley, Senior Associate Principal Scientist for Product and Ingredient Innovation at Reading Scientific Services. Sharing their passion for all things food and science related, our guests discuss the opportunities within industry, their own unique careers paths, and the secret behind developing a product that tastes truly amazing.

This episode continues our series of conversations taking us inside food science and it centres on the role of micronutrients as we age. For decades, medical scientists and the food industry have studied this microscopic world of vitamins, trace elements, amino acids, essential fatty acids and more in a bid to understand the true extent of the role they play in nutrition and health.   Dr Christina Mesch, a nutrition scientist and product manager at SternVitamin GmbH & Co. talks to Stefan about how we should approach the lifelong task of getting the right micronutrients in our diet and how they can benefit immune health and the prevention of  chronic disease.  Join them for an exploration into this fascinating area of nutrition science and find out how food innovation is helping to fortify key food and drinks to support the healthy ageing process.

This episode is all about green jobs. David Reay, Professor of Carbon Management and Education at the University of Edinburgh, and member of the UK Government's Green Jobs Taskforce speaks to Stefan from COP 26 in Glasgow, where the future of green jobs have been central to the discussions. The UK government has an ambition to create 2 million more green jobs over the next 9 years - part of the plan for an economy with zero fossil fuel emission. But, are we really ready for green jobs?  Join the conversation to explore what we actually mean by a green job and why all jobs in every sector will soon be seen through a ‘green lens.’ Hear how universities are moving to embed sustainability, net zero and climate change across their entire curriculum to benefit student learning outcomes and skills.  Plus, find out what types of green jobs are on offer across the food industry and why green skills and understanding sustainability are fundamental for a sustainable food future.

In Europe alone there are hundreds of protein brands and products, and millions of Euros-worth of sales of protein bars.  With this buoyant market growth, there’s a dilemma for every business entering this space - how do you cut through in such a crowded market? And, from the consumer side, how do you find a bar which is actually as delicious as the marketing? In this episode, Ivan Anton, Senior Development Specialist, and Floris Daamen, Marketing Manager for Performance and Active Nutrition from FrieslandCampina share their insights into the drivers behind the growth of protein, and how consumer attitudes are changing post COVID-19. With expertise ranging from low-protein to protein-plus solutions, they also explain why active nutrition, healthy ageing, digestive and immune health are major consumer trends influencing innovation in this dynamic category. The future is bright for high quality protein solutions at FrieslandCampina. Join them to hear how they are setting a new standard in innovative protein

In this episode, Stefan meets Norberto Chaclin, who is currently leading the Global Bakery Research, Development and Quality team at Mondelez International.  Mondelez International are behind some of the most well-known brands in snacks. Oreo, Belvita, Ritz and Cadbury’s just to name a few. The business has a significant growth aspiration to bring their brands to new markets and to new consumers and they do this through global innovation. In the global bakery research and development part of the business, Norberto and his team find themselves dealing with hundreds of innovation projects across the globe at any one time.  Tracking and measuring the success and impact of these projects is fundamental to the business being able to achieve the growth plans and the management of this on a global scale  is a complex, demanding, diverse and  fast-paced challenge. Norberto describes how Mondelez International has transitioned to create and implement a powerful data infrastructure that enables Mondelez Intern

The latest in the Careers Conversations series from Table Talk explores some of the secrets behind building a career in food communications and brand strategy. Sophie Caplan is a Flavours Communication Specialist at global flavour and fragrance manufacturer Givaudan. She studied English Language and Linguistics at university, during which time she started a personal food blog.  She describes how this personal interest spurred her on to find a company that aligned with her personal values - ultimately leading her to Givaudan.  She shares her journey to her dream job which now involves working with consumer insight experts and food technology teams all the way through to planning social media campaigns, photo shoots, video productions, podcasts and managing media. She is joined by Alex Ririe, Director at The Collaborators -  a specialist food and drink branding agency. Alex studied advertising management at university and went on to work in financial advertising. But, it was her passion for wine and spirits t

In this episode, Stefan talks to Sarah and Geoff Yates, founders of Sea Arch - a distilled non-alcoholic spirit and 2021 winner of the prestigious Food Matters Live New Drink of the Year Award.  Building on their combined experience in the food industry - from pastry chef to wine bar owners - this enterprising couple share how they mastered flavour palettes, blended innovative botanicals on the kitchen table, and dug deep into technical and business know-how to introduce a brand new concept into a young, relatively unknown drinks category. Join the conversation to hear what they wish they’d known before starting out, how they overcame the pitfalls, hurdles and challenges of a young and unpredictable category, and the excitement they feel as they see their home grown Devon brand play a part on the global no alcohol stage.

Eat Just made history earlier this year, following a regulatory approval decision in Singapore for lab grown meat to be sold in a restaurant. System change needs to start somewhere, and this approval offers the potential to be the catalyst for changing the future of meat production and consumption and for cutting down on greenhouse gases, thus being more environmentally friendly. The 1880 restaurant in Singapore is the first restaurant in the world to have lab grown meat on their menu. The restaurant sells a trio of taster dishes using Eat Just cultured chicken: bao bun with crispy sesame cultured chicken and spring onion; filo puff pastry with cultured chicken and black bean puree; and a crispy maple waffle with cultured chicken with spices and hot sauce. In this episode, Stefan Gates is joined by visionary Josh Tetrick, Founder and CEO of Eat Just as they discuss what impact this approval process will have on the future of meat without animal slaughter,  the challenges of moving at scale, and why envi

It’s been 8 years since the introduction of the UK’s front of pack traffic light system which was intended to offer consumers a simple guide for the nutritional value of the food that they are about to buy. With rising levels of obesity and a lack of consumer understanding, is it time for an alternative approach to food labelling?  In this episode  - brought to you in partnership with Danone -  Stefan Gates is joined by Rachel Bradford, Nutrition Policy Manager to talk through Danone’s Nutri Score System, which is their commitment to simplify front of pack nutritional information. Can this new system -  which is already available to consumers in France, Germany and Spain - succeed in enabling healthier consumer food choices across all areas of society?

If you want to know how cashew apples can be turned into beautiful burgers, or how the millions of tonnes of waste from coffee cherries can be turned into nutrient rich drinks, you will love this episode of Table Talk. Join the conversation to understand how the current relationship between sustainability and consumers is changing - and how an innovative, sustainable supply chain can deliver exciting, healthier, nutritious, traceable and safe food to satisfy changing consumer needs.

In this podcast we are joined by barley experts and enthusiasts EverGrain, an ingredients company supplying nutrient dense barley for plant-based products whilst delivering circularity in the food system. How can barley help formulators deliver higher protein and fibres to meet growing consumer demand? What unique role does barley play in supporting sustainability and circularity? 

The plant-based market is absolutely booming, with more and more consumers choosing plant-based foods and meat alternatives as they look to reduce their impact on the climate and improve their health. While the taste and texture of plant-based products has come on leaps and bounds in the past few years, is it still a barrier to some consumers who might make flexitarian choices otherwise? In this podcast we join the plant-based experts from Barentz, an ingredients company supplying plant based ingredients for plant based product concepts, to find out how brands can improve texture and taste of their products. What innovations are available for producers, and why is texture so important to our overall enjoyment of food? Host Stefan Gates is joined by Tracey Sanderson, Managing Director, Sensory Dimensions, Mariano Vasconcellos, Technical Director – Food, Barentz and Angela Whitney, Area Manager, Barentz to explore our senses and how they impact the popularity of plant-based products. Join the conversation on T

Last July, Mintel labelled collagen a ‘hero ingredient’, with the global market set to hit €828.6m by 2023. What is behind the growing consumer demand for supplements, and how is the trend for ‘beauty from within’ driving significant growth in the collagen market. This episode, in partnership with BioCell Technology, brings together a panel of experts to help explain how the demand for collagen has exploded, and why brands are looking at collagen instead of other products such as whey. Joining host Stefan Gates are Suhail Ishaq, President, BioCell Technology LLC Nathan Gray, Science and Technical Director, Collagen Stewardship Alliance and Rowena Thomson, Nutrition Science Communications Manager, Solgar International, The Bountiful Company. Together they’ll explain why self care is so important for consumers right now, especially following COVID-19, and how collagen can help support healthy ageing and overall wellbeing. About our panel Suhail Ishaq, President, BioCell Technology LLC Suhail Ishaq

When you think of Japanese food it’s unlikely that you’d think of plant-based meat alternatives. With a diet rich in fish and meat you’re more likely to think of Wagyu beef or some freshly made sushi delicacy, however the scene in Japan is changing thanks to food-tech start-ups like Next Meats. With products like the NEXT Egg 1.0, a dairy-free egg product, and the NEXT Yakiniku barbecue meat alternative products the company is looking to deliver tasty meat and dairy alternatives to the world from Japan. On this episode we’re joined by Saaya Matsukubo, US Area Manager, Next Meat, who will explain the rich plant-based culture that has existed in Japan for a long time,  how the market for plant-based meat alternatives is growing there, and their ambitions for global expansion for their brand. Join us to hear how Japan might be the perfect location for the next explosion of plant-based innovation. About Next Meats Next Meats Co, the alternative meat venture company from Tokyo, is known for commercialising t

In this episode we cast our eyes toward Singapore, home of a rapidly growing food and agri-tech sector. Why is food tech booming in Singapore? What start-ups are disrupting the future of food in the region? What is making investors so excited when it comes to innovation in the country? Join us to find out! From pioneering cellular meat tech to plant-based innovation centres, we'll discover why Singapore has proven such a fertile ground for next-gen solutions to the challenges our food systems face. Providing their unique insight and perspective are Dilys Boey, Assistant CEO, Enterprise Singapore and Andrew Ive, Founder, Big Idea Ventures. They'll explain the reasons why Singapore is leading the way on food and agri tech and what exciting things are coming from the investment that's being made in the country. About our panel Dilys Boey, Assistant CEO, Enterprise Singapore Ms Dilys Boey is Assistant Chief Executive Officer of Enterprise Singapore, overseeing industry development of the Lifestyle & Con

When you think of plant protein you immediately think of vegan food, right? Yet plant protein is also being used to make meat products healthier and more sustainable. Producing animal protein requires considerably more resources than plant protein. Using plants to enhance the meat most people already enjoy is a great way to reduce the meat products’ carbon footprint. In this episode of Table Talk we join Paul Shapiro, CEO, The Better Meat Company, to discover how plant protein can be used effectively in meat products as well as in 100% plant-based applications. “If you contemplate that the best tasting frozen chicken nugget in America is only 50% chicken, just imagine what we could do if every chicken manufacturer in the country were utilising these products,” said Paul Shapiro, co-founder and CEO of The Better Meat Co. “We’re using a combination of plant protein, fibre, fat and flavours that when combined in proprietary ways help to seamlessly blend directly into meat and improve on taste. That’s the real

In the latest in a series of episodes focused on Net Zero, and its impact on food industry manufacturers, producers and retailers, we join Aditi Sen, Policy Lead at Oxfam to find out whether the focus on net zero is distracting us from the priority of cutting emissions to reduce our impact on the environment. Aditi co-authored Oxfam’s ‘Tightening the Net’ report which discovered that many governments are hiding behind unreliable, unrealistic and unproven carbon removal schemes to meet their 2050 goals. Is net zero causing more of a distraction than a help as we address climate change? Join host Stefan Gates as he chats to Aditi, and discovers the detail and research that has gone into Oxfam’s report, and what can be done next to effect real change.  About Aditi Sen Aditi Sen, Policy Lead, Oxfam Working at the intersection of climate change, sustainability, and international development and advancing equity in climate solutions. Broad experience in policy analysis and advocacy, program design and

Over 3,100 listeners from across the world of food, nutrition and health joined the Table Talk community in August, and in a stellar month on the podcast we unpacked some of the most important challenges for food, drink, diet, sustainability and nutrition. The top trending Table Talk episodes in August included a look at how Edlong are perfecting their plant-based cheese flavours by incorporating regional tastes and nuances, how the latest research is exploding some important myths about the health benefits of intermittent fasting, and how the food industry can come together to achieve net zero by 2040, ten years ahead of national targets. Each week Table Talk connects you to the key thinkers and change-makers from food and drink, sharing future trends and giving you a glimpse of the science-backed research that will shape how we eat. Follow on Apple, Spotify or your preferred platform to hear each new episode each week and join a community of more than 75,000 food industry professionals getting a head start

In the second of our Behind the Brand series, we catch up with Food Matters Live Awards Innovative natural and organic product of the year winner, Melligel, and find out how the brand behind it, Mellifera, has created a sports nutrition supplement from organic honey.  What motivated them to head down this path, and what are the potentials for organic honey within the sports nutrition sector? Join the conversation on Table Talk to find out. About MelliGEL by Mellifera Ltd. Carbohydrate is needed to fuel almost every type of activity as the amount of glycogen has a direct effect on physical and mental performance. Organic honey with its predominantly carb content is first class source used from the time of the first Olympian runners of the ancient Greece. Nowadays, there is numerous scientific documents and evidence that honey is the perfect fuel to consume before exercise in order to achieve both fast energy and endurance. MelliGEL is the first 100% organic certified energy gel, which is also cert

What are the leading global food and agtech scenes? In this episode of Table Talk we join experts from the food and agtech investment community to shed some light on how countries are helping to support innovation and disruption and find out what is the secret to success. Joining host Stefan Gates are Christian Guba, Associate, Atlantic Foods Ivan Farneti, Co-Founder, Five Seasons Ventures and Nadav Berger, Founder & Managing Director, Peakbridge VC. Join the conversation to find out what different countries are doing to nurture food and agtech start-ups in this fascinating look at the future of food. About our panel Christian Guba, Associate, Atlantic Foods Christian is an Investor with Atlantic Food Labs, an early-stage VC Fund & Venture Studio based in Berlin. Atlantic Food Labs invests in ambitious and mission-driven startups along the entire food value chain and has backed companies such as Gorillas, Formo, Mushlabs or Infarm. Christian gained a Master in Management from HHL Leipzig and