The single biggest question that agri-food faces is how do we change the way we eat to assure a sustainable future? Fermentation is under exploited.

In the 21st Century, we're looking at problems like climate change and public health. I think fermentation can address many of these challenges.

Traditional cheese and dairy products are very complex. We need to create a traditional eating experience for flexitarians to stay.

Consumers want plant-based cheese with the stretch, melt, sliceability and taste of the original. Plant-based yoghurt is more about colour, mouthfeel and spoonability.

There is a clear and urgent public health need for an economic, plant-based, sustainable source of vitamin D3.

What do we want agriculture to produce? What foods do we want to be available to people? Technologies like gene-editing have a very, very important role to play.

The rhizosphere is the most dynamic part of the soil in terms of microbial life. It’s fantastically complicated and fantastically interesting.