Food to Go

In the latest episode of Food to Go, In Westcott talks to Dr Sung Poblete, CEO of Food Allergy Research & Education (FARE). In this episode, we discuss FAREs mission to create more equitable living circumstances for the food allergy community, as well as touching on the influence market leaders can have in taking pioneering steps when addressing the disease.

This episode of Food to Go is brought to you by Merck Life Science. Explore the possibilities and learn more about Merck’s contribution to this exciting field at ⁠⁠⁠⁠www.sigmaaldrich.com/CulturedMeat⁠⁠⁠ In the second instalment of Food To Go's mini podcast series on ethical sourcing, the New Food team speaks to Waleed Nasir, Sustainability Business Development Lead at Cargill Cocoa and Chocolate about how much impact has been made in the 10 years since the launch of the Cargill Cocoa Promise. Waleed also shares why he believes sustainability is “becoming a must have rather than a nice to have” in the food sector and why transparency is so important. A little later on, Grace speaks to Grant Lang, Founder of Mozzo Coffee, to find out why the company has partnered with Rebuild Women's Hope to support women coffee growers in the Democratic Republic of Congo and how the partnership is making a lasting impact on the lives of women and children. Listen to the full episode now!

This episode of Food to Go is brought to you by Merck Life Science. Explore the possibilities and learn more about Merck’s contribution to this exciting field at ⁠www.sigmaaldrich.com/CulturedMeat In the first part of New Food's podcast series on ethical sourcing, Josh and Grace speak to David McDiarmid, Corporate Relations Director of Princes to find out how the international food and beverage manufacturer has committed to making its vast supply chain more visible. In this episode, McDiarmid also delves into the work Princes has done to ensure that its ingredients are ethically sourced and sheds light on the importance of clear communication with suppliers to enhance transparency, sustainability and to break down cultural barriers.  Are consumers are happy to pay more for something if they are reassured that everyone in the supply chain is being treated fairly and being paid a fair wage? David McDiarmid (DM): That's the question of our ages... there are surveys that I see throughout a typical working year that seem to somewhat contradict each other. We are, as a business and as an industry, massively mindful of the cost of living crisis we have been going through and are still facing in this country. That is clearly a concern for us. What we do know is that, certainly from customers but also from consumers, they increasingly want to know more about the ingredients in a product. They want to know more about what's going into their food and drink and to know whether it's sustainable or not. The interesting point for me is what would a consumer's expectation be? I would argue that a consumer's expectation is that we are all doing the right thing already. It's kind of baked into that. However, the reality is, as we stand at the moment, many areas of sustainability do cost more. There's no smoke and mirrors to that. It's a simple statement of fact. However, in terms of the premium that sustainable items can attract, now that's a broad church there. You could have fair trade accreditation, you could have Marine Stewardship Council seafood or tuna etc.  So while they do attract that level of premium at the moment, our view is we've got to enhance what we do to help flatten that premium. Are consumers are happy to pay more for something if they are reassured that everyone in the supply chain is being treated fairly and being paid a fair wage?

This episode of Food to Go is brought to you by Merck Life Science. Explore the possibilities and learn more about Merck's contribution to this exciting field at ⁠www.sigmaaldrich.com/CulturedMeat⁠ Josh and Grace travel to London to speak to Nick Allen, CEO of the British Meat Processors Association (BMPA) and discuss the myriad problems his members are facing within the meat sector.  From strained import and export processes, labour shortages and controversial trade deals, Nick takes you through the issues which really matter to the food and beverage sector and explains why in its current form, Brexit is not working for the BMPA's members.  Nick Allen: No. I would say all our membership have seen since Brexit is increased cost, and sooner or later that cost has to be picked up by someone. Either the farmer gets paid less, or that cost has to come out or the consumer has to pay more for it or it eats into their margins. And probably the evidence at the moment is that actually the processes are taking a hit at the moment of the increased costs because of that shortage of supply of livestock, they're having to pay some of the highest prices they've ever paid for livestock. So at the moment the processor is actually picking up the tab for a lot of the increased cost. NA: It's a very unpopular thing to say, but sadly, over the years actually the consumers got used to cheap food and they've paid too little for the cost of it. And it's been supported over the years by government policy, by the common agricultural policy that actually helped farmers stay in business... But I feel the reality is if people in this country can't afford food, that's a societal problem. It's not something the supply chain should have to pay the bill for. Government should actually address those issues. We should strive to have an economy where everyone can afford food, not actually the food supply chain have to produce it cheaply to support what's going on in society. Nick, would you say that for your members, Brexit isn't something that is working for them?Do you think consumers are going to have to get used to paying more for their meat in the future?

In this final 2024 episode of Food to Go, brought to you by the New Food team, Assistant Editor Ben Cornwell provides a quick roundup of the biggest industry stories and talking points of the past year. From food safety concerns and supply chain vulnerabilities to the impact of new regulations, innovations, and sustainable processes, a lot has happened over the past 12 months. We hope you enjoy this roundup of 2024. On behalf of everyone at New Food, thank you for your continued support of the podcast. Happy holidays and best wishes for the New Year!

In this week’s episode of Food to Go, brought to you by the New Food team, Julie Vargas, Vice President and General Manager of Identification Solutions at Avery Dennison, joins Assistant Editor Ben Cornwell to discuss the digital tools which are helping reshape food safety and compliance. Ben and Julie also explore some of the most exciting and innovative ways these technologies are transforming the food industry—from enhancing risk management and preventing recalls to driving sustainability and reducing food waste. Later in the episode, Julie shares practical tips and valuable advice for overcoming the challenges of adopting these cutting-edge solutions, as well as insights into emerging technologies that could have the biggest impact on food safety and compliance in the years to come. We hope you enjoy this fascinating discussion as much as we did and be sure to keep your eyes peeled for the last 2024 episode of the Food to Go podcast!

In this week’s episode of Food to Go, brought to you by the New Food team, Karthik Kondepudi, Partner at Herbochem, joins Assistant Editor Ben Cornwell to discuss the emerging trends shaping the nutraceutical industry and how the market has evolved in recent years. Karthik reveals Herbochem’s approach to innovating the sector and highlights some of the most important buying considerations for consumers. Later in the episode, Karthik and Ben explore the exciting future of personalised nutrition, the latest innovations in plant-based ingredients, and the challenges of formulating functional foods and beverages, particularly when balancing taste and shelf stability. We hope you enjoy this fascinating discussion about the nutraceutical industry as much as we did and be sure to keep your eyes peeled for the next episode of the Food to Go podcast!

In this week’s episode of Food to Go, brought to you by the New Food team, brought to you by the New Food team, Briony Mansell-Lewis, Managing Director for Food Matters Live, joins Assistant Editor Ben Cornwell to discuss the challenges of organising live food industry events in the modern digital age and the importance of these events in shaping the future of the sector. Briony reveals how global crises, from the 2020 pandemic to recent geopolitical conflicts, have tested the food industry’s resilience while highlighting the pivotal role of in-person networking in fostering innovation and growth. Later in the episode, Briony and Ben explore Food Matters Live's European expansion, including its move to Rotterdam next year, and the emerging trends shaping the food industry in 2024 and beyond. We hope you enjoy this fascinating discussion as much as we did and be sure to keep your eyes peeled for the next episode of the Food to Go podcast!

In this week’s episode of Food to Go, brought to you by the New Food team, Sophie Brisbourne-Rhodes, Global Chief Marketing Officer for CleanCo, joins Assistant Editor Ben Cornwell to discuss the alcohol-free spirits industry and the importance of evolving a brand to align with an ever-growing and changing market. Sophie shares insights into the factors driving recent consumer demand for alcohol-free products and the pivotal role played by the "sober curious" generation in this growth. Later in the episode, Sophie and Ben explore CleanCo’s transition from 0.4% to 0.0% ABV last month, as well as the challenges of marketing alcohol-free products alongside traditional spirits brands. We hope you enjoy this fascinating discussion as much as we did and be sure to keep your eyes peeled for the next episode of the Food to Go podcast next Wednesday!

In this special UK Malnutrition Awareness Week episode of Food to Go, brought to you by the New Food team, Emily Walters, Malnutrition Officer for The British Association for Parenteral and Enteral Nutrition (BAPEN) joins Assistant Editor Ben Cornwell to shine a spotlight on malnutrition in the UK. Emily shares what malnutrition is, the importance of hydration, and how to spot some of the early signs. Later in the episode, Emily and Ben explore the role of the food industry in tackling this issue, and how food innovation and nutritional science have been critical to treating malnourished individuals, both in hospitals and at home. If you are interested in learning more about malnutrition or BAPEN’s initiatives, click here. We hope you enjoy this fascinating discussion as much as we did and be sure to keep your eyes peeled for the next episode of the Food to Go podcast next Wednesday!

In this episode of Food to Go, brought to you by the New Food team, Assistant Editor Ben Cornwell sits down with Sophie Trueman, UK & Ireland Managing Director at Too Good To Go, to discuss the ongoing global food waste crisis. Sophie reveals the staggering scale of food waste worldwide and emphasises the crucial need to address this issue across the entire supply chain—from manufacturers to retailers and consumers. She also shares practical tips for reducing food waste in your own home and dives into Too Good To Go’s latest initiative, Too Good To Go Parcels, a delivery service designed to make surplus food even more accessible. Learn about the inspiration behind this innovative launch and how it aligns with the company’s mission to combat food waste on a large scale. With insights into the challenges of changing consumer habits and the evolving role of technology, Sophie and Ben explore how Too Good To Go is making it easier than ever for food companies to take action against food waste. We hope you enjoy this fascinating discussion as much as we did and be sure to keep your eyes peeled for upcoming Food to Go podcasts!

In this World Vegan Day special episode of Food to Go, brought to you by the New Food team, Maisie Stedman, Media and PR Officer for The Vegan Society, and Mirrin Lewis, the charity’s Deputy Sales Manager, join Assistant Editor Ben Cornwell to discuss all things vegan in the food industry.Maisie shares the history of The Vegan Society and how it led to the founding of the first World Vegan Day back in 1994. She also addresses some common misconceptions surrounding veganism.Later in the episode, Mirrin and Ben explore the importance of the charity’s Vegan Trademark and the criteria that determine whether a product can achieve this certification. They also take a look at some of the newest and most exciting developments in the vegan food industry.We hope you enjoy this fascinating discussion as much as we did and be sure to keep your eyes peeled for upcoming Food to Go podcasts!

In the latest episode of Food to Go, brought to you by the New Food team, Professor Gary Hardiman, Chair in Food Systems Biology at the Institute for Global Food Security at Queen’s University Belfast, sits down with Assistant Editor Ben Cornwell to discuss the growing concern of microplastics in the food industry. Professor Hardiman shares whether the two decades of research into microplastics and growing consumer awareness on the topic are enough to drive change and prompt global action. Later in the episode, Professor Hardiman and Ben discuss emerging technologies and research initiatives that show promise in eliminating or reducing microplastic contamination, as well as the next steps for the industry to mitigate this growing issue. We hope you enjoy this fascinating discussion as much as we did and be sure to keep your eyes peeled for upcoming Food to Go podcasts!

In the latest episode of Food to Go, brought to you by the New Food team, Dr Kristy Leissle, CEO and founder of African Cocoa Marketplace (ACM), sits down with Assistant Editor Ben Cornwell to discuss the complexity of cocoa supply chains and ACM’s goal to not only streamline the process but also elevate the value of Africa’s cocoa. Dr Leissle shares how she first entered the world of cocoa and chocolate, as well as the key takeaways and lessons she has learned throughout her cocoa journey. Later in the episode, Dr Leissle and Ben discuss the role of ACM’s new platform in the cocoa supply chain and its potential to create dialogue and foster conversations between the key parties involved. The ‘Doc of Choc’ also shares her thoughts on the emergence of lab-grown or cocoa-free chocolate in the industry and the implications it may have for local producers.

In the latest episode of Food to Go, brought to you by the New Food team, Erika Thiem, Chief Supply Chain Officer at Feeding America, sits down with Editor Leah Hockley to discuss how the nationwide network of food banks, food pantries and local meal programmes are enabling better access to food for consumers across the US that are facing food insecurity. Beginning the conversation, Erika offers her insight into her role at Feeding America, and shares with our audience an overview of Feeding America's goals and efforts to support improve food security across the US.  From there, Leah and Erika delve into the organisation's Food Rescue Challenge, which is inviting the public to secure five billion pounds of food rescued annually, an additional 1 billion pounds than is currently recovered each year. The challenge will directly address heightened levels of food insecurity across the US and ensure wholesome food is used to fill fridges, not landfills. Then, in the second half of the conversation, Erika shares her thoughts on what more can be done by the industry to rescue food safely and securely, in order to enable consumers across the US that are facing food insecurity to be able to access familiar foods that are safe for consumption. To end the episode, Erika offers a call to action to listeners ahead of Hunger Action Month® in September. This Hunger Action Month, choose to end the impossible choices of hunger.

This episode of Food to Go is brought to you in partnership with Merck Life Science. To learn more about how Merck can help you maintain high standards of safety and quality, click here.  In the latest episode of Food to Go, brought to you by the New Food team, Craig van Niekerk, Vice President of Marketing for Malibu and Kahlúa at The Absolut Group, sits down with Grace Galler to discuss the company's efforts to drive innovation in the spirits sector.  Beginning the conversation, Craig discusses Malibu's mission to "liberate sunshine", and shares with us how Malibu is continuously innovating in order to be able to remain an industry leader and to be able to "bring out the spirit of summer and enable good times” for consumers. Then, Grace and Craig delve into some of Malibu's most recent industry-leading collaborations, including the company's latest partnership with Oatly to launch the new Piña Oatlada soft serve, and discusses the importance of catering to a variety of consumer preferences in an ever-changing market. To end the discussion, Craig considers how the industry must adapt in order to meet the demand for more low/ no alcohol options as consumer demand for such options increases, and shares his thoughts on whether there will always be a place for alcohol in the beverage sector of the future. Finally, find out from Craig what he thinks the future of the alcohol will look like in five years' time, and what exciting new projects are set to come from Malibu in the near future.

This episode of Food to Go is brought to you by Merck Life Science. To learn more about how Merck can help you maintain high standards of safety and quality, click here.  Welcome back to Food To Go, the podcast bought to you by the New Food team. In our latest installment, New Food's Assistant Editor Grace Galler sits down with Roee Nir, Co-Founder and CEO of Forsea Foods. Roee takes us on a fascinating journey through the world of cell cultivation, explaining in simple terms why this groundbreaking technology is revolutionising the food sector. Grace also asks Roee more about the intricate process of developing cell-cultivated eel unagi, uncovering the challenges and successes along the way. Discover how Forsea’s unique organoid technology sets them apart from other cell-cultivation methods and the significance of achieving price parity with traditionally aqua-farmed eel meat. You will also be able to hear firsthand feedback from Forsea's recent tasting event and learn about the steps they are taking to ensure scalability and commercial viability. Roee also shares Forsea’s commitment to sustainability and environmental protection, and their strategic plans for entering the Japanese market. Finally, get a sneak peek into the future products and innovations from Forsea Foods and Roee’s vision for the cultivated meat and fish market over the next five years. Stay up to date with the latest Food to Go podcast episodes on the New Food website.

This episode of Food to Go is brought to you by Merck. Explore the possibilities and learn more about Merck’s contribution to this exciting field at www.sigmaaldrich.com/HACCP  In the second instalment of “A conversation with the FSA”, Assistant Editor Grace Galler sits back down with Emily Miles, Chief Executive of the Food Standards Agency (FSA) to talk all things food fraud and allergy safety. If you missed the first part, you can access the episode here. In this episode, we discuss the current landscape of food fraud and measures to combat it. Emily highlights the importance of vigilance in a system where criminals seek to exploit vulnerabilities. She also highlights the FSA’s free food fraud hotline and how this aims to encourage reporting and ensure confidentiality for whistleblowers. Additionally, Emily shares the FSA's efforts to enhance allergen safety, particularly in light of Allergy Awareness Week. Emily addresses misconceptions surrounding vegan labelling and the regulator’s campaign to raise awareness. Grace and Emily also take time to explore the agency's support for Owen's Law. Listen today to find out how these topics are shaping the future of food safety and regulation. Grace Galler (GG): What measures is the FSA implementing to reduce the impact of food fraud? Emily Miles (EM): It's actually the food businesses themselves who need to put in most of the effort. As I have mentioned, it's really important that people report stuff to us or share their concerns if they are anxious about things that are going on. I think the level of sampling that goes on is really good, and obviously the more sampling the better. Last year about 50,000 samples were taken by retailers and manufacturers and through the Food Industry Intelligence Network that was set up after the horse meat crisis about 10 years ago. That information gets shared with us in an aggregated, anonymised way so that we can see what kind of compliances and non-compliances are happening through that sampling. That helps us know where the risk is and then it helps local authorities focus on the risk too. I think that intelligence picture also informs what retailers and manufacturers are looking at as well, and that really does inform our work on preventing and controlling food fraud.

This episode of Food to Go is brought to you by Merck. Explore the possibilities and learn more about Merck’s contribution to this exciting field at www.sigmaaldrich.com/HACCP  In the latest episode of Food To Go, New Food’s Assistant Editor Grace Galler sits down with Emily Miles, Chief Executive of the FSA to discuss the importance of international cooperation when it comes to keeping food systems as safe as they can be. Listen to hear Emily discuss the critical work the FSA is doing to ensure food safety, recount her recent trip to Brussels, and share insights from speaking with other regulatory bodies around the world. In the first part of this mini-podcast series, Emily shares the FSA's plans to maintain strong relationships post-Brexit and addresses issues like food safety inspections, international cooperation, and regulatory frameworks. Join us for an engaging conversation that dives into the complexities of food safety and regulation. Make sure to subscribe to stay updated on future episodes where we tackle topics like food fraud and allergy safety.

This episode of Food to Go is brought to you by Merck Life Science. Explore the possibilities and learn more about Merck's contribution to this exciting field at www.sigmaaldrich.com/CulturedMeat In part two of this series, Josh and Grace learn the nuts and bolts of AI usage in the food and beverage indsutry, as they speak to Bas van der Velden of Wageningen University in the Netherlands.  Bas explains why big data could soon become a key weapon in the food safety arsenal, and also reveals why using AI to flag danger isn't as novel as you might think...  How do we use big data to keep food safe? In a nutshell, why does this matter to the food and beverage industry? Bas van der Velden: Why does this matter? I think that by not analysing all this data, you get to anecdotal evidences and we would like to work an evidence-based approach. And to do that, you really need to analyse the patterns in the data and data's becoming more complex and more abundant. Back in the day, it used to be just one measurement per sample. Now we have in some cases entire metagenomic profiles which we need to analyse. So the data becomes more and more complex and therefore the methodology that we need to adopt to better processes data and to get clear patterns and also warnings.  And where does the AI come in then? Bas van der Velden: We have multiple approaches that we use. For example, let's say a sample comes in and it gets smashed up and we look at it on a microscope. A human then looks at whether there's something in there that shouldn't be in there, but we can of course also use computer vision techniques for that. Those are similar to what the big tech companies have been using a while, but we in research have been using those techniques also for decades now.