We all want to make an impact with the work we do, there can be no doubt that Michelle Berriedale-Johnson has achieved just that. She is an expert on food allergies and intolerances, and it would be no underestimation to say she has been crucial in spreading that knowledge to healthcare professionals and the wider public. Over the past decade, we have all become much more aware of food allergies and intolerances. For those who have them, the experience of shopping, cooking and eating can be challenging.   But things have improved. Laws have been introduced to improve labelling and the ..read more

It is three years since the United Kingdom officially withdrew from the European Union. One year later, in January 2021, a new post-Brexit trade deal came into force between the UK and the EU.   There is no doubt, it has been a bumpy ride for anybody importing or exporting.    Gone are many of the old certainties. Instead, we have had what a recent study from the London School of Economics called a "major shock" to UK-EU trade, with uncertainty, insecurity and hold-ups. But, trade deals are being done around the world. Businesses are trading and those who understand any oppo ..read more

In this episode of the Food Matters Live podcast we are following the money, looking ahead and asking where investors will be putting their cash in 2023. It is not necessarily a straightforward question, the world continues to be a complex place. We have had heatwaves and floods, inflation is causing economic turmoil all over the place, and the ongoing conflict in Ukraine is causing global turbulence as well as devastation for the people and the industry in that country. So what does this mean for investors? Is food and agri-tech still a good bet? If we had recorded this episode 12 months ..read more

Launching and establishing a successful coffee brand is no mean feat. There are plenty of well-established brands already in the market and finding space for a new one presents a whole host of challenges. Will Little, Managing Director of Little's Coffee, puts the success of his brand down to a quality product, honesty, and most importantly, passion. In this episodes of the Career Conversations podcast series, Will reveals all about his journey from being a graphic designer to where he is today. He speaks about how to get your product on supermarket shelves, the importance of strong brandi ..read more

Anyone who has worked irregular hours knows that the world is built around daytime eating, not just in the home, but at shops, cafes, restaurants and canteens. But there are millions of us working rotating shifts, nightshifts and irregular hours. And when the shops are shut, and decent food is in short supply, we tend to reach all too often for those quick fixes – the crisps and the chocolate bars. Vending machines at dark, deserted bus stations can tide us over until the next meal.   Shift work has long been associated with negative health outcomes, but does when we eat matter as much ..read more

Plant-based meat alternatives are supposed to be better for the planet and they are supposed to be good for you. But as they have grown in popularity, there are claims from some quarters that there is something of a halo effect at play, and that some of these health and environmental claims do not quite stack up. Evidence is offered which mentions the nutritional shortcomings of plant-based processed foods, as well as the carbon footprint being far higher than vegetables or legumes.    In the midst of a climate crisis, where greenwashing is commonplace, this stuff really matters a ..read more

"We have a growing population, lots of changes in the climate, lots of greenhouse gas emissions which are jeopardising our food production, and we are at risk of not being able to feed the world." Natalia Falagán, Lecturer in Food Science and Technology, Cranfield University, succinctly sets out some of the major issues the world is facing, and why students are queuing up to enrol on her courses. Enthusiasm for the subject is key, she says, and students "will get that enthusiasm and passion back from the lecturers". In this episode of the Career Conversations podcast series, made in partner ..read more

When it comes to fibre, the fact is we are not getting enough of it. Across most of the Western world, there is a lack of adequate fibre in our diets and that is contributing to health problems. In the UK, the Government says we are consuming an average of 20 grams per day, but we should be consuming 30 grams. And it is similar around the world. But why is fibre lacking in so many countries, across different cultures and diets? And why does it matter? In this episode of the Food Matters Live podcast, made in partnership with Puratos, we take a look at the innovations that are out there in ..read more

Today we are looking at plastic bottle Deposit Return Schemes and, in particular, a scheme due to be introduced in the UK in the next couple of years. The idea is to reduce the millions of plastic bottles a day that go un-recycled, by getting consumers to pay a little extra for a drink. They can then claim that extra payment back if they return the bottle for recycling. Deposit return schemes are nothing new, they have been around in various forms for decades. So, you might ask why it is taking the UK so long to get this off the ground. But what does the drinks industry make of the scheme ..read more

Charles Michel is a man of many talents, not least, thinking deeply about cooking. You may recognise him from the Netflix show "The Final Table", where he was selected to take part in a global culinary competition. But Charles' career has taken him on all sorts of journeys, and his love of the art, science and philosophy of cooking is what motives him. In this episode of the Career Conversations podcast series, he reveals all about his career to date, and discusses some of the philosophical issues he feels are relevant to the food industry today. Sign up for the next Inspiring Careers in F ..read more