The Food Business
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Beyond the CO2 shortage: lessons for the food industry
One day there was CO2. The next day there wasn’t. This summer businesses in the food and drinks industries were left reeling when one of the most important components of their supply chain suddenly became unavailable. A perfect storm of conditions had hit the production of CO2 and left consumers unable to buy this essential...
#6 Worms: fantastic plastic destroyer
As the world embarks upon its crusade to tackle the blight of single use plastics, The Food Business examines an unlikely, yet highly promising new solution to the crisis. What if all plastics could be made to biodegrade under the right treatment conditions? Well this just might be possible. There is already a unique bioreactor...
#5 The Innovation Challenge
For this episode of The Food Business, producer Rhian Owen set her colleague Bernadette Ballantyne a challenge: to discover what innovations are driving the industry, find out how businesses are responding and look ahead to future trends. Accepting this mission Bernadette headed over to the Global Trends: driing innovation in the UK and international markets...
#4 How not to break the Gin craze
The gin market is booming, however you measure it. According to The Wine and Spirit Trade Association’s latest report things are on the up and up. In the past five years sales have doubled, revenue has doubled, exports have double, the number of distilleries has doubled and the number of brands has doubled. There are...
#3 Can you make a living selling cheese?
In this episode we ask if you can make a living just selling cheese. We visit cheese makers, chat to the Academy of Cheese, look at the impact of Brexit and meet with cheese mongers. We look at the state of the domestic market and the opportunities in export. The changes being seen in the...
#2 We try and understand the sugar tax
The Food Business looks at the UK’s soft drinks sugar tax, and whether a levy could be rolled out to cover products containing the highest levels of sugar – like chocolate and confectionary. We speak with a nutritionist at Coventry University; talk about Denmark’s failed “fat tax” with a professor at Copenhagen University on what...
#1 On the tea trend
In this very first episode of The Food Business we track the surging demand for tea, what is driving Generation I (iGen) to drink, experiment with and eat more tea. We visit a kombucha brew house in London, have afternoon tea at Fortnum & Mason and fly to Berlin to try nitro tea. We also...