Why is fibre lacking in so many countries, across different cultures and diets? And what impact is that having on our health?

Exploring plastic bottle Deposit Return Schemes and, in particular, a scheme due to be introduced in the UK in the next couple of years.

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.

The plant-based sector is one of the most innovative, with new ideas, new concepts, and new technologies emerging all the time.

The kidney is one of the more overlooked organs in the body. But kidney disease is more prevalent than you might think.

Max Jamilly, Co-Founder of Hoxton Farms, has a vision - a world where the industrial farming of animals is a thing of the past.

Precision nutrition seems to offer huge potential in health and wellbeing, but exactly how much is yet to be discovered.

Huge amounts of work go into developing the taste and texture of plant-based meat alternatives, but we can often tell it's a substitute.

How can consumers find their way to a diet which can really help mental wellbeing? And what lessons should the food industry take on board?

Freya Cox is no shrinking violet. Her Instagram account shows her penchant for colourful fashion, and that approach is reflected in her work.

Red wine is particularly intriguing for health researchers because there are so many claims about it - but do they stack up?

Drought, floods, political comings and goings, rising energy prices, avian flu, the war in Ukraine. 2022 has been a lot.

HECK products are seen on supermarket shelves up and down the country and, for Jamie Keeble, it is a lifelong passion.

How well crops take up and use nutrients from the soil is of vital importance, in terms of crop yield, soil health, and the environment.

In this episodes of the Food Matters Live podcast, Stefan meets Grace Dent, restaurant critic, broadcaster, author and podcaster.

Laura Willoughby's drive has seen her career move in a number of different directions, but always with politics playing some role.

Tim Spector, whose first book introduced millions to the gut microbiome, talks about his new book "Food for Life".

Ryan Riley from Life Kitchen helps us explore sensory cooking techniques which can help people to start enjoying their food again.

This episode is part of a short series shining a light on some of the start-ups who are shaping the future of the food industry.

Sophie Medlin specialises in gut health and says she was first drawn to it "because it's embarassing and taboo".