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Have you ever stopped to consider the huge role the potato plays in the global food industry?  This humble root vegetable, native to the Americas, has become a staple around the world. It is at the centre of the food industry and at the heart of many of our diets. But what is really interesting, is that over time the potato has revealed even more of its secrets and is emerging as a perfect source of many ingredients.  We are not just talking about starches, but protein and fibre too. In an age where the desire for plant-based products is rising, the potato is becoming ever more useful. In this episode of the Food Matters Live podcast, made in partnership with Royal Avebe, we explore the potato's centuries-long journey from exotic foodstuff, to being one of the world's largest food crops. And we ask two big questions: What can the potato offer in today’s cutting edge food industry? And what secrets are still inside the potato, waiting to be discovered? Royal Avebe Royal Avebe is a market-oriented cooperative of starch potato growers.  From plant-based burgers with the perfect texture and taste, to Asian noodles with the perfect bite, to plant-based desserts that requires no cow, they strive to eliminate allergies, e-numbers and unnatural additives. They take responsibility for the whole process, from crop to shop. They are on top of trends, and their international experts help food producers worldwide with the right application of their potato-based ingredients. Guests: Goos Wierbos, Business Leader, Food, Royal Avebe Annelies Huisingh, Marketing Director, Royal Avebe

Does making greener food choices always come with a cost? More specifically, is the cost of living crisis forcing consumers to act less sustainably? There is tons of research out there on how cost effective going green can be, some people say it is cheaper, while others claim it is simply too expensive.  And it can be hard to get to the facts, especially when products labelled as eco-friendly often seem to be at a premium. Join the conversation - take part in Sustainable Food Week The Independent newspaper even claims 6/10 shoppers say they have had to make less sustainable choices during the crisis due to costs. So what is the truth in all of this and how do we all, consumers and producers alike, arrive at a more sustainable future? Guests: Kate Mesher, Research Executive, Ipsos UK Jonathan Hall, Managing Partner, Kantar’s Sustainable Transformation Practice Aoife Allen, Director, Hubbub

Whey protein may conjure up images of gym-goers and competitive athletes, but there is growing evidence that it could benefit many more people. As we see aging populations around the world, attention is increasingly turning to our physical health in later life. As we get older, it becomes more challenging to maintain and build muscle mass, and the effects of that can be devastating. The main hazards are trips and falls, but muscle loss is also associated with comorbidity and mortality. In this episode of the Food Matters Live podcast, made in partnership with Volac, we dig deep into the science and ask: How much can we support the health of our muscles through the things we consume? Volac is currently working with Dr Leigh Breen from the University of Birmingham on a clinical study examining the link between dietary protein and muscle loss in older age. Listen to the full episode to find out more about the study, why some proteins are better able to help slow muscle loss, and what the future holds for whey protein in particular. Volac Thanks to Volac’s 25 years of industry expertise and innovative, sustainable technology, the UK-produced Volactive® range supports health through nutrition by offering the finest whey protein isolates in the market. Meticulous research, in partnership with world-leading universities, ensures customers across the globe are provided with superior ingredients developed with proven nutritional efficacy at their core. As pioneers of the industry, Volac specialises as the only whey protein manufacturer dedicated to Sports and Active Nutrition. As a result, in addition to producing quality ingredients perfect for Ready-to-Mix shakes, the in-house R&D team delivers unrivalled support in developing many protein-snacking formats. Guests: ​​Dr Elisa Glover, Nutrition Specialist, Volac International Dr Leigh Breen, Professor of Metabolic Physiology, University of Birmingham

Many aspects of our lives can potentially affect fertility, but there are few we can control. Our environment, stress and sleep are difficult to change, and our genetics are what they are. But diet is one of the factors we can, in theory at least, have some level of control over. So, how can adjustments to our diet help aid fertility? It is certainly a question the supplements industry has asked, the shelves of chemists sag under the weight of fertility supplements for men and women. And, of course, there is an awful lot of myth, hearsay and tradition about foods which it is claimed can help you get pregnant. But there is strong evidence too - and that is what we are interested in looking at.  What does the evidence say about the link between what we eat and fertility for both men and women? Guests: Grace Dugdale, Reproductive Biologist, Nuffield Leeds Hospital

Social media is credited with many things and blamed for many more, but what role does it play in the food choices people make? Online, we are bombarded by images of all kinds and food has taken its place alongside everything else. And, of course, we are trapped in our own social media bubbles - drawn to things because our friends have liked them, or because our favourite influencers have been paid to endorse them, or because the algorithms have analysed our online shopping lists and other personal details, and have decided we should see pictures of steaming Sunday roasts, salads or pizzas. We are often warned about the dangers social media can pose to young people, but we are all susceptible to being influenced. So what does all of this add up to when it comes to our diet and nutrition? Has social media made us less healthy, more at risk of eating problems, or more aware of healthy choices?  Guests: Suzanne Higgs, Professor in the Psychobiology of Appetite, University of Birmingham Suzanna Forwood, Associate Professor of Psychology & Sports Science, Anglia Ruskin University

Marketing is an integral part of the food industry, helping to set trends, change behaviour, and of course, sell products. It is a hugely interesting part of the food industry, both creative and analytical, and it has to be said, competitive. So, what skills are needed to succeed? What are the biggest challenges? And what will the role of a marketing professional look like 10 years from now? This episode of the Food Matters Live podcast was recorded in front of a live audience at the BFI in London as part of our Inspiring Careers in Food events. We were delighted to be joined by three wonderful guests to help answer some of those key questions. Guests: Vhari Russell, Founder, The Food Marketing Experts Romy Miller, Global Brand Director, KellyDeli Rosie Long, Nutrition Marketing Lead, Nutrilicious and MyNutriWeb

The food industry spends an increasing amount of time, energy and money on sensory science. Millions are ploughed into carefully studying and manipulating the taste, smell and texture of food.  And not just that, but the sounds that packaging makes, the colours of products and packaging; adjusting them for maximum sensory impact.   All these work together to have a significant psychological and physical effect, changing our eating experience. But the work of food companies only goes so far. Once the food is on our table at home, what happens then?   The plates we eat from, the cutlery we use, the lighting, they all have an effect. In this episode of the Food Matters Live podcast, we discuss the latest science, ask just how much impact receptacles have on what we taste, and we ask whether we can use these techniques to eat more healthily. Guests: Kezia Cruz, Food Scientist Dr G.B. (Garmt) Dijksterhuis, Senior scientist, Wageningen University and Research

Olivia Ferdi, Co-Founder of TRIP, a brand which produces drinks and oils using cannabidiol (CBD), is nothing if not inspiring. You have more than likely seen the brand advertised or on shop shelves in recent months, and it continues to grow. None of that is by accident, Olivia and her husband and Co-Founder, Daniel Khoury, have worked tirelessly to get the brand out there.  She is a former lawyer, which may have come in useful in a sector which has been so controversial with legislators.    Globally the CBD boom is continuing and Trip is achieving remarkable things here in the UK, getting listed in Sainsbury’s, Ocado, and Selfridges among others, and around the world. Trip recently announced a partnership with the international supermarket chain Carrefour. It has been an incredible journey so far and, perhaps, it is just the beginning. Olivia Ferdi, Co-Founder, TRIP Olivia is the co-founder of TRIP, the innovative CBD lifestyle brand on a mission to transform mental wellbeing.  Creating calm in the everyday chaos, TRIP is a range of next-gen wellness products. After a career in law at Allen & Overy LLP and Farfetch, Olivia launched TRIP in 2019.  Featured in Vogue, described as "Glossier for CBD" by Dazed magazine - TRIP's range of CBD infused drinks and wellbeing products are crafted to support daily stress and anxiety.  Harnessing plant-power, TRIP is sold in the most prestigious bars and restaurants globally including Soho House and wellness destinations including Boots.  TRIP is disrupting the alc-alt landscape catering to shifting consumption moments to support the nation's mental wellbeing.

The role of the nutritionist is constantly changing, but what might it look like in the future? Over the last few decades, there have been big advances in nutritional science, and technology is transforming the industry too. There is a whole plethora of apps offering personalised nutritional advice and, as consumers, we are probably more aware than ever of the nutritional value of the food we eat. It is an exciting time to be a nutritionist, but what will the job look like in 10, 20, or 30 years’ time? In this episode of the Food Matters Live podcast, we dive into the role of the nutritionist, explore the jobs they do today and what they might look like in the future. This episode was recorded in front of a live audience at the BFI in London as part of our Inspiring Careers in Food events. Guests: Rosie Martin, Registered Dietitian, Rosemary Nutrition Lizzie Hennig, Nutritionist, BaxterStorey Laura Street, Senior Nutritionist, Marks and Spencer

When the bread slicing machine was invented in the 1920s in the US it was initially met with some scepticism by consumers. But it is a huge success story – within five years of that first slicing machine being used in a Missouri bakery it is estimated that 80% of bread sold in the US was pre-sliced. It was so successful that it became the subject of a phrase. Who hasn't heard: 'This is the best thing since sliced bread'? So what does it take to invent such game-changing ideas and make them succeed? Is it genius, luck, or are they somehow just inevitable as society develops? There are so many remarkable food industry innovations to look back at.   In this episode of the Food Matters Live podcast, we pick out the very best from the last 100 years or so. Guests: Neil Buttery, Evolutionary Biologist and Food Historian Dr Morgaine Gaye - Food Futurologist

In this episode of the Food Matters Live podcast, we are delving into the history of one of Britain’s favourite dishes. If you are already smelling salt, vinegar, and tartare sauce, you have guessed right…   Fish and Chips is an absolute British classic and a colossal earner for the food industry. 382 million portions are sold every year by fish and chip shops alone, and Britain has 8,600 of those.     And whether you are at the local chippy, a pub, or a high-end restaurant, it is usually on the menu in some form, countless variations on a very simple theme. But why are fish and chips so popular? Why do Brits love them so much? And, shock horror, is it even a British dish at all? Professor Panikos Panayi, De Montford University Panikos Panayi is Professor of European History at De Montfort University.  He has worked there since 1990 and has held a personal Chair since 1999.  He has published widely and his research fits into the following areas: the history of immigration and interethnic relations; the history of food; the First World War; German history; the history of London; and the history of the Cypriot people. His book "Fish and Chips: A Takeaway History" unwraps the origins, history and identity of Britain's most popular take-away.

In this episode of the Food Matters Live podcast, we are gazing into our crystal ball to look at what the future might hold for New Product Development. New Product Development, or NPD, is at the heart of what makes the food and drink industry an exciting place to be. As we shift to prioritising sustainable diets, it is crucial to adapting our food systems to make that a reality. So how do you get into an NPD role? How can New Product Developers make a difference?   And what might the rewards look like personally, professionally, and environmentally? This episode was recorded in front of a live audience at the BFI in London as part of our Inspiring Careers in Food events. Guests: Manisha Kotecha, Product Developer, Waitrose and Partners Marian Tandy, Culinary Chef, Bowman Ingredients Ben Richardson-Hughes, Food Development Manager, Greene King

The dairy industry has been a staple of human society for centuries, but in recent years it has begun going through nothing short of a revolution. There have been huge innovations in the types of dairy products available on our shelves, and in the way dairy products are produced. But the story of dairy goes even further than that, and the really big changes have been seen in the emergence and growth of plant-based dairy products. Once the preserve of health food shops, dairy-free milk for example is now available in just about every supermarket and coffee shop. And plant-based has enjoyed such sharp growth that it can be difficult to get a handle on.   The constant emergence of new dairy-alternative products can be bewildering, but energising. The question is, what do consumers want? What do chefs and food manufacturers want? And how can innovation be married with tradition to get the best results? In this episode of the Food Matters Live podcast, made in partnership with Corman, we look at some of those innovations and ask: What lies ahead for plant-based dairy and the traditional dairy sector?  Corman Since 1935, Corman’s vocation has been to design, manufacture and market the best butters, creams and functional milk fats. The family company was created by Nicolas Corman and for nearly 100 years has been building its leadership on international acumen and the development of a unique butter know-how to write a history of innovation. Since 1990, Corman has been a subsidiary of Savencia Fromage & Dairy. Guests: Adrien La Neve, Ingredients Marketing Manager, Corman Sylvain Midey, Sales Director, SB BIOTECHNOLOGIES

The evolutionary success of humankind has relied on a handful of fundamental but often unsung food and drink developments. Featuring on that shortlist are salt, the domestication of plant species, the flint, the invention of irrigation, the potato, fermentation, the domestication of animals, and Jethro Tull's seed drill. The list goes on, but they are some of the fundamentals.  One development that is rarely discussed, which is strange because it is so important, is the domestication of ice. When you take a closer look at it, ice is fascinating and has been crucial to so much of our culinary history. So, sit back and chill out because in this episode of the Food Matters Live podcast, we take you through a short history of ice with the brilliant writer Fred Hogge. Fred's book "Of Ice and Men" is all about how we have used cold to transform humanity. Guest: Fred Hogge, Author

Food security and the sustainability of our food supply chains are major global issues. For anyone considering a green job in the food and drink sector, it is crucial to gain a better understanding of the sustainability challenges we face. It is also vital to explore what is being done to overcome those challenges, and the kind of work the next generation might be doing. This episode of the Food Matters Live podcast was recorded in front of a live audience at the BFI in London as part of our Inspiring Careers in Food events. Our host, Stefan Gates, was joined by experts from across the food and drink industry to investigate green jobs in a changing world. Guests: Kate Cawley, Founder, Future Food Movement Alastair Trickett, Founder, Grassroots Farming Henry Hamilton Stibber, COO, GrowUp Farms

In this episode of the Food Matters Live podcast, we are turning down the lights, turning up the music, and getting out the finest cutlery as we talk about the food of love. And specifically, the idea of aphrodisiacs – those foods which, it is claimed, have a love-inducing power on us, which are stimulating, potent, and get the blood flowing. In modern times, oysters or chocolate are claimed to do the job. Further back, foie gras and caviar. Through history, stranger things still.   The question is: Do food aphrodisiacs actually work? And if so, are they always sexy or is it about context? We are going to dig into the history to find out and on the way we will see how the food industry has tapped into these sensual foods and drinks. Guests: Martha Hopkins, Author Dr Ursula Janssen, Culinary Historian

The impact of Brexit has been huge for the food and drink industry in the UK, but it has also had a profound effect on its nearest neighbour, the Republic of Ireland. In recent decades, the European Union has been beneficial for Ireland. Not just because of frictionless, tariff-free trade, but in terms of economic development, cultural ties and politics too. And in the middle of all this; the delicate border between Northern Ireland and the Republic.  A border which became ever more transparent after the Good Friday Agreement of 1998. In the aftermath of Brexit, and in order to protect the Good Friday Agreement, there were no new checks on goods passing between Northern Ireland and the Republic. Instead, the border was placed in the Irish Sea between Northern Ireland and the rest of the UK. This has had a ripple effect on politics, on trade, and on the food industries in Northern Ireland, the Republic of Ireland, and Great Britain. So in this episode of the Food Matters Live podcast, we are going to look at all of this from a food industry perspective. Guests: Paul Kelly, Head of Sectors and Director, Food Drink Ireland Michael Haverty, Partner, The Andersons Centre

Fragile bones mean we are more likely to get fractures, but what role can the foods we eat play in helping us to keep our bones strong and healthy? Osteoporotic or fragility fractures affect an awful lot of us, globally one-in-three women and one-in-five men who are older than 50.    They can be very serious and severely impair quality of life. We know nutrition can play a vital role here. It has long been known that protein, calcium and vitamin D are important elements in bone health.  So in this episode of the Food Matters Live podcast, we look at the latest science, and ask: How do we get the right amounts of those nutrients at various stages in our lives? We also investigate the role other factors can play, from magnesium to alcohol consumption and exercise. We also look at how the food industry might learn from this and ask how we could innovate or reformulate to help improve the population’s bone health. Guest: Professor Janet Cade, University of Leeds

It is clear our early years are crucial in shaping the rest of our lives, but when it comes to food, those years can be a roller coaster.    The foods that comfort children, the foods they want, the foods they crave (and the foods they are sold), are not always the best things for them. As any parent knows, it can be a nightmare trying to get your children to eat a balanced diet.  And, sorry folks, it does not get any easier with teenagers. So, how should we go about engaging kids in food? How do we help them appreciate tastes and flavours, and go beyond that, to appreciate concepts like healthy nutrition, or diet or sustainability?    It is important, not just for their health, but for the health of the world they are growing up in. Guests: Dr Paul Myers, Managing Director, Farm Urban Helenna Vaughan-Smith, Senior Product Manager, Enginuity Tomo Delaney, Founding Partner, Noshi

Scotland has set itself an ambitious target, to reach net zero emissions of all greenhouse gas emissions by 2045. The Climate Change Act 2019 commits the country to the target, which is more difficult to achieve than a net-zero carbon target, which commits only to balancing carbon dioxide emissions. So how is Scotland doing in its drive to meet this target? And how will it affect the food and drink industry? Scotland was one of the very first countries to declare a climate emergency, and in the last 30 years it has halved its greenhouse gas emissions. Learn more about our Sustainable Food Forum The targets make for wonderful headlines, but to make a real impact, it is all about the detail.   And unless action is taken, net zero commitments are just hot air. So, how is the Scottish food industry adapting and to what extent are Scottish consumers switching to sustainable food choices? Guests: Pete Richie, Executive Director, Nourish Scotland Iain Clunie, Net Zero Director, FDF Scotland