What’s the Difference? A Woolies Food Podcast

What does a folk-pop singer-songwriter have in common with a food developer? More than you’d think. Majozi, one of South Africa’s most streamed indie artists and fresh off a tour of New Zealand and Australia, joins Sonja Edridge, food stylist, recipe developer and new product development specialist at Woolworths NOW NOW, to unpack the creative process with hosts Sibongile Mafu and Steve Steinfeld.  In Season 2, Episode 5 of What’s the Difference? A Woolies Food Podcast, we explore how creativity works across two very different worlds and what they have in common: simplicity, collaboration, and checking your ego at the door. Majozi shares stories from growing up in Durban’s punk and hardcore scene, how his faith and family keep him grounded, why he never planned on music as a career, and his dream of scoring a Christopher Nolan film.  Sonja takes us inside the Woolworths NOW NOW kitchen, where she develops dishes for a fast-casual concept that need to look beautiful and taste great at speed. She talks about bringing international flavours to South African palates, the 80/20 menu rule, why she was wrong about pesto, and how a monkfish dish proved that customers really do know best. From writer’s block and creative block to the art of knowing when to stop, this episode is a celebration of creativity in all its forms. Subscribe for more conversations about food, and tell us in the comments: what is your go-to comfort food? Episode Details What's the Difference? A Woolies Food Podcast Season 2, Episode 5 Brought to you by Woolworths. Produced by Pop24 Published by Woolworths TASTE Hosts: Sibongile Mafu and Steve Steinfeld Guests: Majozi, indie folk-pop singer-songwriter from Durban (songs include “Darling”, “Fire”, “Waiting”); Sonja Edridge, food stylist, recipe developer and NPD specialist at Woolworths NOW NOW #Creativity #Majozi #WhatsTheDifference Links Majozi official website: https://majozimusic.com/  Majozi on Spotify: https://open.spotify.com/artist/1JvTUHnkJ8yiTQfOKDdArt  Sonja Edridge — food-styling, recipe development and consulting: https://foodbysonja.com/  Woolworths NOW NOW (app, menu and locations): https://www.woolworths.co.za/browse/food-south-africa/food-to-go  Woolworths: Our Quality Meat Difference: https://www.woolworths.co.za/content/5-ways/woolies-buying-guides/our-quality-meat-difference/_/A-cmp207143  Woolworths: The Woolworths Difference — Chicken (air-chilled, matured on the bone): https://www.woolworths.co.za/content/5-ways/chicken/the-woolworths-difference-chicken/_/A-cmp202756  Show Notes In this episode, hosts Sibongile Mafu and Steve Steinfeld welcome indie folk-pop singer-songwriter Majozi and Woolworths NOW NOW food stylist and recipe developer Sonja Edridge for a conversation about creativity across music and food. Together, they unpack how simplicity is the key to great art, why collaboration matters more than ego, and what happens when you trust the people around you. Who is Majozi? Majozi is a proudly South African indie folk-pop singer-songwriter from Durban. He grew up in the punk and hardcore music scene before finding his voice in folk-pop. He signed with Universal Music South Africa in 2014 and is known for hits including “Darling”, “Fire”, “Waiting” and “The Woods” (with TRESOR). His debut album Fire earned a SAMA nomination for Best Adult Contemporary album. He is currently touring internationally, including New Zealand and Australia, and his website is majozimusic.com. How does Majozi approach genre and musical evolution? Majozi has moved through punk, hardcore, Christian music and folk-pop, but says the genre shifts were never strategic; they were simply what he was interested in at the time. He believes people gravitate toward artists who are enjoying what they do and being true to themselves. He loves not fitting into a box and enjoys surprising people: Uber drivers don’t believe him when he says he does folk-pop. He’s curious about classical music and dreams of scoring a Christopher Nolan film but acknowledges he doesn’t currently have the ability to create it. Who is Sonja Edridge? Sonja Edridge is a food stylist, recipe developer and new product development specialist at Woolworths, working on the NOW NOW fast-casual food concept. She trained as a textile designer at Ruth Prowse School of Design in Cape Town before falling in love with food while living in Australia. She spent years in London working as a food stylist for major supermarkets including M&S, Waitrose, Sainsbury’s and Tesco, and has cooked for the likes of Johnny Depp and Dustin Hoffman as a private chef. She owns The Larder cafés in Cape Town, and the Larder Jam preserve range. Her website is foodbysonja.com. How does Sonja bring international flavours to NOW NOW? Sonja follows an 80/20 rule: 80% of the menu is everyday staples that customers know and love, and 20% is where she introduces new ideas and flavours she’s discovered while travelling. She’s learned that the South African market needs to be taken on a journey gradually. When she first returned to South Africa 14 years ago, she put “crazy things” on the menu and people thought she was mad. Now she introduces new dishes slowly, giving customers time to discover them. Examples include a vegan crunch bowl with Thai elements, a Korean bowl that was slow to start but is now popular, and a Philly-style cheesesteak. Also Discussed - Majozi’s punk and hardcore roots in Durban and how the scene shaped him. - The pressure on musicians to constantly evolve and reinvent their sound. - The 80/20 menu rule: 80% staples, 20% new ideas. - The nut-free pesto innovation: using sunflower seeds instead of nuts. - Writer’s block and creative block: how both guests navigate creative dry spells. - The art of knowing when to stop: stopping too early vs taking something too far. - Food as the purest art form: the emotional satisfaction of watching someone enjoy a meal.    

What makes a great South African braai and why do we get so much of it wrong? Legendary comedian Marc Lottering joins Woolworths Head of Trade for Protein and Dairy, Cecil Mitchell, to unpack braai culture, meat quality and the art of storytelling with hosts Sibongile Mafu and Steve Steinfeld. In Season 2, Episode 4 of What’s the Difference? A Woolies Food Podcast, we dig into everything from boerewors vs braaiwors to how to tell when your steak is medium without cutting it.  Marc shares stories from growing up on the Cape Flats, how his church upbringing inspired his most beloved characters, and why he believes truth is the foundation of great comedy. He talks about the birth of Aunty Merle, the terror of testing new material, and his current national tour, Ankle Marc.  Cecil takes us behind the scenes of Woolworths’ meat quality: why air-chilled chicken tastes better, how steak tenderness is scientifically tested, what the difference is between boerewors and braaiwors, and how to choose the right cut for your braai. From the cultural dynamics of a South African braai to why you should never prick your wors, this episode is a celebration of food, fire and fellowship. Subscribe for more conversations about food, and tell us in the comments: what’s your go-to braai cut? Episode Details What's the Difference? A Woolies Food Podcast Season 2, Episode 4 Brought to you by Woolworths. Produced by Pop24 Published by Woolworths TASTE Hosts: Sibongile Mafu and Steve Steinfeld Guests: Marc Lottering, comedian and performer (Ankle Marc national tour, Aunty Merle musicals); Cecil Mitchell, Head of Trade: Protein and Dairy, Woolworths #Braai #Boerewors #WhatsTheDifference Links Marc Lottering official website (Ankle Marc tickets): https://marclottering.com/  Woolworths: How to Braai in South Africa (step-by-step guide): https://www.woolworths.co.za/content/article/articles/how-to-braai-in-south-africa/_/A-cmp217377  Woolworths: Boerewors Done Right With Woolies: https://www.woolworths.co.za/content/article/articles/boerewors-done-right-with-woolies/_/A-cmp217356  Woolworths: Braai Meat Favourites (shop the braai): https://www.woolworths.co.za/browse/food-south-africa/braai-shop/braai-meat-favourites  Woolworths: Braai Day Tips from Pete: https://www.woolworths.co.za/content/5-ways/braai-day-tips-from-pete/_/A-cmp200606  Woolworths: Our Quality Meat Difference: https://www.woolworths.co.za/content/5-ways/woolies-buying-guides/our-quality-meat-difference/_/A-cmp207143  Woolworths: The Woolworths Difference — Chicken (air-chilled, matured on the bone): https://www.woolworths.co.za/content/5-ways/chicken/the-woolworths-difference-chicken/_/A-cmp202756  Show Notes In this episode, hosts Sibongile Mafu and Steve Steinfeld welcome legendary South African comedian Marc Lottering and Woolworths Head of Trade for Protein and Dairy, Cecil Mitchell, for a conversation about braai culture, meat quality and the art of storytelling. Together, they unpack what makes a great South African braai, how to choose and cook the right cuts of meat, and why Marc’s comedy is rooted in truth and observation. Marc Lottering’s story Marc Lottering is one of South Africa’s most beloved comedians, with a career spanning nearly three decades. Born and raised on the Cape Flats, Marc started doing stand-up on his 30th birthday and has since become a household name. He is known for his character work, particularly Aunty Merle, and has been inducted into the South African Comics Choice Hall of Fame. He is currently on a national tour with his new show, Ankle Marc, and is heading to London, Australia and Amsterdam. His website is marclottering.com. How did Marc’s upbringing shape his comedy? Marc grew up in a religious household on the Cape Flats, where his father was a pastor. As a child, he observed the drama, intensity and humour of church life, people being prayed over for hours to cast out demons, prayer meetings at the house where the women would gossip about neighbours before the actual prayer started. Marc thought all of this was completely normal. When he finally took to the stage for the first time, he had so many church stories that his early material was essentially a box of observations from his upbringing. The character Aunty Merle was born from listening to his mother’s friends talk at prayer meetings, viewing weddings, discussing bridesmaids’ dress colours, and dissecting the food. What is the South African braai and why is it so culturally significant? Marc and the hosts unpack the braai as a uniquely South African cultural institution. Everyone in South Africa has been to a braai, and the dynamics are universal: the men gather at the fire while the women are in the kitchen with the salads. Marc observes the delicious humour in these dynamics – couples who can’t speak about issues at home to each other but can somehow talk freely around the braai. He also notes the hierarchy of meat: who brings the boerewors, who brings the lamb, and the unspoken rules of who does what. The braai is as much about fellowship and gathering as it is about food. Why is Woolworths meat not as expensive as people think? Cecil addresses the common misconception that Woolworths meat is overpriced. He explains that you get what you pay for: from the way the animals are raised and fed, to animal welfare standards, to the trimming process. Woolworths removes excess fat and bone so customers aren’t paying for parts they can’t eat. While you might lose some weight in trimming, you can utilise every gram of what you buy, unlike cheaper alternatives where you’re left with bone and fat you paid for but can’t use. How does Woolworths ensure consistent meat quality? Cecil explains that steak is only about 11% of a carcass so if you slaughter an animal, you have to be able to sell the other 89% too. Woolworths controls the entire process from central packing facilities, ensuring full traceability and consistent ageing. Steak tenderness is scientifically measured using a shear force device, and every cut must fall within specific parameters. For chicken, Woolworths uses air-chilling rather than water-chilling (so customers pay for chicken, not water), and skinless breast fillets are matured on the bone for a minimum of 24 hours so natural enzymes can tenderise the meat. Also Discussed - The cultural dynamics of the South African braai: men at the fire, women in the kitchen, and why it still resonates - How food trends are changing meat prices: oxtail, tongue and cheek going from cheap cuts to delicacies - The challenge of selling 100% of a carcass when steak is only 11% - South African offal culture: trotters, tripe, sheep heads and regional preferences - The “dirty braai” technique: cooking with flames directly around the meat for colour and flavour - Why you should never prick your boerewors with a fork - Marc’s induction into the South African Comics Choice Hall of Fame

How much protein do you actually need, and is the social media obsession with it doing more harm than good? Sports dietician Rosey Lombard, who works with the Springbok Women’s rugby team, Cricket South Africa and the Emirates Lions, joins Woolworths Head of Trade for Protein and Dairy, Cecil Mitchell, to unpack the protein conversation.  In Season 2, Episode 3 of What is the Difference? A Woolies Food Podcast, we dig into why most people are eating more protein than they realise, how to build balanced meals without overcomplicating them, and what the 80/20 approach really looks like. Rosey breaks down the numbers from 0.8 grams per kilo for the average person to 1.6 grams for active athletes and explains why chocolate milk is a legitimate recovery drink.  Cecil takes us behind the scenes of Woolworths’ protein and dairy range: why biltong is a protein powerhouse at 40–60% protein, what goes into Woolies’ air-chilled chicken, how the team tests steak tenderness with science, and what’s coming next in the high-protein dairy aisle. From label-reading and supplement safety to the Informed Sport certification and why creatine isn’t just for bodybuilders, this episode separates protein fact from fiction. Subscribe for more conversations about food and tell us in the comments: are you team protein shake or team real food?   Episode Details What's the Difference? A Woolies Food Podcast Season 2, Episode 3 Brought to you by Woolworths. Produced by Pop24 Published by Woolworths TASTE Hosts: Sibongile Mafu and Steve Steinfeld Guests: Rosey Lombard, sports dietician, and co-founder of The Nutrition House (Springbok Women’s Rugby, Cricket South Africa, Emirates Lions); Cecil Mitchell, Head of Trade: Protein and Dairy, Woolworths #Protein #SportsNutrition #WhatsTheDifference Links The Nutrition House (Rosey Lombard’s practice): https://thenutritionhouse.co.za/pages/sports-nutrition  Woolworths: Our Quality Meat Difference: https://www.woolworths.co.za/content/5-ways/woolies-buying-guides/our-quality-meat-difference/_/A-cmp207143  Woolworths: The Woolworths Difference Chicken (air-chilled, matured on the bone): https://www.woolworths.co.za/content/5-ways/chicken/the-woolworths-difference-chicken/_/A-cmp202756  Woolworths: Fishing for the Future (sustainable seafood): https://www.woolworths.co.za/content/article/fishing-for-the-future/fishing-for-the-future/_/A-cmp214480  Woolworths: Need to know — Free Range Chicken: https://www.woolworths.co.za/content/article/chicken/need-to-know-free-range-chicken/_/A-cmp202758  Woolworths: Our Five Freedoms of Free Range: https://www.woolworths.co.za/content/howto/our-five-freedoms-of-free-range/_/A-cmp210687  Show Notes In this episode, hosts Sibongile Mafu and Steve Steinfeld welcome sports dietician Rosey Lombard and Woolworths Head of Trade for Protein and Dairy, Cecil Mitchell, for a conversation about protein, sports nutrition and the science behind Woolworths’ meat and dairy products. Together, they unpack how much protein we actually need, why social media has created a protein obsession, and how Woolworths ensures consistent quality across its protein range. Who is Rosey Lombard and what does she do? Rosey Lombard is a registered sports dietician and co-founder of The Nutrition House in Johannesburg. She works with elite athletes including the Springbok Women’s rugby team, Cricket South Africa (the Proteas), and the Emirates Lions rugby team. She holds a BSc in Sport Science and a BSc Honours in Kinderkinetics from Stellenbosch University, and a BSc (Med)(Sci) Honours in Nutrition and Dietetics from UCT. Rosey is also a new mother and is passionate about helping people realise that nutrition doesn’t have to be complicated. Why is everyone suddenly obsessed with protein? Rosey explains that the protein conversation has shifted dramatically, driven largely by social media and the rise of fitness trends such as CrossFit and HYROX. People are now visiting dieticians fearing they’re not getting enough protein, even when they’re not athletes. The algorithm has made protein the answer to everything  from muscle-building to longevity but Rosey cautions that the opposite extreme is also unhelpful. You don’t need to be terrified of under-eating protein, and you also don’t need unrealistic targets that require handfuls of supplements to hit. How much protein do you actually need? According to the most recent research, the average person who is not doing specific training needs only 0.8 to 1 gram of protein per kilogram of body weight per day. If you are moderately active, the range is roughly 1.3 to 1.6 grams per kilogram. Social media often tells people to eat 2 grams or more per kilogram, but Rosey says a safer range for most people is between 1.2 and 1.6 grams per kilogram and that target should be based on your actual training load, not a blanket number. Who is Cecil Mitchell and what does he do at Woolworths? Cecil Mitchell is the Head of Trade for Protein and Dairy at Woolworths, based in Cape Town. He has been with Woolworths for over 20 years, starting as a technical manager in dairy before moving through category management roles in protein. His team is responsible for everything from beef, lamb, chicken and pork to venison, ostrich, fish, biltong, and the full dairy range – sourcing, quality, supplier relationships and product development. How does Woolworths ensure consistent meat quality? Cecil explains that Woolworths’ meat quality is the result of science applied at every stage. Steak tenderness is measured using a shear force device that tests how much force is needed to cut through the meat – every cut must fall within specific parameters. The team controls the whole process from central packing facilities, ensuring full traceability and consistent ageing. For chicken, Woolworths uses air-chilling rather than water-chilling, which means no excess water absorption; customers pay for chicken, not water. Skinless breast fillets are matured on the bone for a minimum of 24 hours, allowing natural enzymes to tenderise the meat. The right cuts are used for the right products: tenderised meat for stir-fries, bone-in cuts for juicier results. How does Woolworths approach sustainable seafood? Woolworths’ Fishing for the Future programme ensures the retailer does not sell any red-listed fish species. All wild-caught seafood is either WWF-SASSI green-listed or MSC-certified, and Woolworths sometimes sources from fisheries on improvement programmes to help them achieve sustainability certification. The trout range is farmed locally in South Africa, while fresh salmon is flown in from Norway twice a week. Cecil highlights the trout sausage and trout patties as affordable, delicious ways to eat healthy fats and protein. What should you look for when reading protein product labels? Cecil advises that ingredients are listed in descending order by weight, so whatever is the biggest component appears first. Look for products that are as natural as possible, with minimal added sugars. Rosey adds that for Woolworths’ marinated proteins, any sugar in the marinade is low on the ingredient list and is primarily for flavour – including a marinated steak as part of a balanced meal is still far better than grabbing a takeaway. On the protein side, look for products that are highest in protein and lower in fat and sodium. Also discussed: - The Informed Sport certification: what it means and why it matters for supplement safety. - Intermittent fasting and training: why Rosey doesn’t recommend it for morning exercisers. - The evolution of protein bars: from gym-bro staple to mainstream snack - Woolworths’ nose-to-tail approach: using every part of the animal, including drying cuts for biltong. - Woolworths’ central packing model: full traceability from abattoir to shelf - The 80/20 lifestyle approach: balanced eating without diet culture - Creatine beyond bodybuilding: benefits for menopausal women, brain fog, and muscle preservation

What does “free range” actually mean – and who checks? There is no legal definition of free range in South Africa, so what should you look for when you buy eggs? Farmer Khaya Burwana and Woolworths category manager for seafood and poultry, Ebrahim Moosajee, join hosts Sibongile Mafu and Steve Steinfeld to unpack free-range farming, egg quality and the journey from coop to carton. In Season 2, Episode 2 of What’s the Difference? A Woolies Food Podcast, we crack open the world of free-range eggs. From stocking densities and chicken welfare to yolk colour, refrigeration and the float test, the conversation connects farming practices with everyday shopping choices. Khaya shares how he swapped a master’s in IT for 100 chickens and a rented farm in Mfuleni, his work introducing hydroponic farming to schools, and what the Woolworths Youth Makers programme has done for his business. Ebrahim takes us behind the scenes of Woolworths’ free-range standards – including why the team put toys and music in chicken coops, why Woolworths moved the eggs into the fridge, and why a darker yolk doesn’t always mean a better egg. Subscribe for more conversations about food, and tell us in the comments: do you store your eggs in the fridge or on the counter?   Episode details What’s the Difference? A Woolies Food Podcast Season 2, Episode 2 Brought to you by Woolworths. Produced by Pop24 Published by Woolworths TASTE Hosts: Sibongile Mafu and Steve Steinfeld Guests: Khaya Burwana, farmer and founder of AgriKey Farming; Ebrahim Moosajee, Category Manager: Poultry and Seafood, Woolworths #FreeRange #Eggs #WhatsTheDifference   Links Woolworths: Need to know – Free Range Chicken: https://www.woolworths.co.za/content/article/chicken/need-to-know-free-range-chicken/_/A-cmp202758 Woolworths: Our Five Freedoms of Free Range: https://www.woolworths.co.za/content/howto/our-five-freedoms-of-free-range/_/A-cmp210687 Woolworths Youth Makers: Khaya: https://www.woolworths.co.za/content/article/youth-makers-khaya/_/A-cmp214843 AgriKey Farming website: https://www.agrikey-farming.co.za/   Show notes In this episode Hosts Sibongile Mafu and Steve Steinfeld welcome farmer Khaya Burwana and Woolworths category manager Ebrahim Moosajee for a conversation about free-range eggs, animal welfare and the journey from farm to shelf. Together, they explore what free range actually means in South Africa, how Woolworths sets and audits its standards, and how a young farmer from the Eastern Cape is using technology and education to change the way communities think about food. How did Khaya go from IT to farming? Khaya grew up in a rural area near King William’s Town in the Eastern Cape, where looking after livestock was part of daily life. After moving to Cape Town at age 10, he noticed the opportunity in poultry through his mother, an informal trader who bought and sold chickens. Despite holding a master’s in IT, Khaya felt called to farming. In 2021, he started AgriKey Farming in Mfuleni with 100 chickens on a rented farm, and the business has grown and diversified since. Why does Khaya advocate for young people in farming? Khaya challenges the stereotype of the old-fashioned farmer by showing that farming can be modern, efficient and technology-driven. He uses automated irrigation, hydroponic structures and social media to run and market his business. He is passionate about showing young people that farming is not just manual labour but can incorporate technology, entrepreneurship and innovation. What has the Woolworths Youth Makers programme done for Khaya? As a Youth Makers recipient, Khaya received a cash grant, mentorship from Woolworths experts and the opportunity to showcase his products nationwide. The mentorship helped him professionalise his business – from tracking his best-performing products by percentage to improving how he sets up his stall and markets his brand. The association with Woolworths also opened doors and built credibility in rooms where a young farmer might not otherwise be taken seriously. What does free range mean in South Africa? Ebrahim explains that there is no legislated definition of free range in South Africa. As a responsible retailer, Woolworths has developed its own standards based on international research and best practice. These include stocking densities, minimum outdoor ranging space, access to food and water, and the ability for birds to display natural behaviour. What is Woolworths’ free-range eggs journey? Woolworths stopped selling whole eggs from caged hens in 2004 – 20 years ago. By the mid-2010s, the retailer had converted all products containing eggs to use only free-range eggs, including liquid and powdered egg ingredients in private label foods. This was not an easy journey: it required taking long-standing generational farmers on a journey to adopt new welfare standards. Why did Woolworths move eggs into the fridge? Refrigeration improves egg quality and extends shelf life. Woolworths measures egg quality using the Haugh value – the strength of the albumen around the yolk. Refrigerated eggs maintain better integrity than eggs kept at room temperature, meaning less food waste for consumers. Woolworths does not wash its eggs, preserving the natural coating (bloom) that protects against bacteria. Every egg is date-stamped and traceable to the farm and date of lay. How should you store and handle eggs at home? Keep eggs in the fridge from purchase. For poaching or frying, take them straight from the fridge. For baking, bring eggs to room temperature by placing them under warm water for 5-10 minutes – don’t leave them out for more than two hours. Don’t wash eggs; the natural coating protects against bacteria. Quick freshness test: place the egg in water – if it sinks it’s fresh, if it floats, throw it away. Does a darker yolk mean a better egg? No. Some producers add colour to chicken feed to create the dark yellow yolk that consumers associate with freshness. Woolworths feeds its chickens natural ingredients like marigold, which gives a natural colour variation. Ebrahim notes that when a yolk is bright orange, that may actually be a sign to be concerned. How does Woolworths manage supply and demand for eggs? Eggs are one of Woolworths’ highest-volume products. The team plans bird placements around seasonal demand cycles, including an influx of European visitors to the Western Cape in summer who are big free-range customers. When there is a surplus, eggs are converted into liquid format for use in other products. During avian influenza outbreaks, Woolworths chooses not to source from non-free range suppliers to fill gaps, even at better prices. Also discussed The gut-brain connection in chickens: happy, stress-free chickens produce better quality eggs Egg traceability: every Woolworths egg can be traced back to the farm, date and site of lay Supply and demand during Easter and other high-demand periods The role of the EPWP Entrepreneurship Training Programme in Khaya’s business growth Khaya’s brand story: quality, free range and building trust with customers Food security, food education and normalising food production in urban communities  

What should you look for on a food label – and what does it tell you about your everyday food choices? Nutritional therapist Hannah Kaye and Woolworths product developer Christelle van Zyl join Sibongile Mafu and Steve Steinfeld to unpack gut health, added sugar and processed versus ultra-processed foods. In Season 2, Episode 1 of What’s the Difference? A Woolies Food Podcast, we turn over the packet and explore what goes into the foods we buy. From Greek-style yoghurt and kefir to breakfast cereals, fibre and fermented foods, the conversation connects nutrition with real-life shopping, budgets and taste. Hannah discusses why more fibre doesn’t suit everyone, the connection between the gut and brain, and simple food swaps. Christelle takes us behind the scenes of Woolworths product development, including the Gut Club range – and reveals what happened when the team removed sugar from its iced teas. Subscribe for more conversations about food, and tell us in the comments: what’s the first thing you check on a food label? Episode details What’s the Difference? A Woolies Food PodcastSeason 2, Episode 1 Brought to you by Woolworths. Produced by Pop24 Published by Woolworths TASTE  Hosts: Sibongile Mafu and Steve Steinfeld Guests: Hannah Kaye, nutritional therapist; Christelle van Zyl, Woolworths #GutHealth #FoodLabels #WhatsTheDifference Show notes In this episode Hosts Sibongile Mafu and Steve Steinfeld welcome nutritional therapist Hannah Kaye and Woolworths product developer Christelle van Zyl for a conversation about gut health and the choices we make in the supermarket. Together, they explore how nutrition advice translates into everyday meals and how food developers balance ingredients, convenience and flavour. What should you check on a food label? The guests discuss ingredient lists, sugar content and nutritional information and how to interpret it. Hannah uses a product as an example, highlighting its calcium content, to explain why shoppers should also turn over the packet and check for added sugar. What’s the difference between processed and ultra-processed food? The discussion distinguishes everyday processing from more complex formulations. Oats provide a practical example of a processed food that the guests include in their suggested breakfast options. Why can eating more fibre leave some people bloated? Hannah explains why advice about fibre and vegetables needs to account for individual digestive symptoms and tolerance. She discusses gradual changes rather than assuming the same approach works for everyone. Which food swaps come up? The guests suggest plain yoghurt with berries as an alternative to high-sugar fruit yoghurt, and oats as an alternative to sugary cereal. They also discuss fermented foods, including kefir and amasi. Does eating for gut health have to be expensive? The conversation considers food access and affordability in South Africa, with amasi and cabbage among the examples Hannah offers. The emphasis is on manageable changes rather than replacing everything in the cupboard. What happens behind the scenes at Woolworths? Christelle discusses Greek-style yoghurt, the Gut Club range, ingredient choices and product reformulation. In the “cold seat”, she explains the challenges of recyclable packaging and shares the customer response to removing sugar from iced tea. Also discussed The gut-brain axis and the relationship between food and mood Blood sugar, inflammation and nutritional psychiatry Children’s eating habits and modelling food choices at home Peri-menopause and changing nutritional needs Diet culture, food enjoyment and everyday practicality