Coffee with Charles
Coffee with Charles
Podcast Description
Charles sits down for informal coffee conversations with authors to demystify their recent research articles on food and nutrition.
As an acclaimed international speaker, pioneering innovator, and multi-awarded author, Charles takes the opportunity in the business of a day to sit down for a cup of coffee with expert scientists around the world to get their version of what makes food so nutritious and how to make sure we provide sustainable foods for the consumer.
Take a few minutes out of your day and listen to the true evidence of food ingredients and how they affect your health.
Podcast Insights
Content Themes
The podcast focuses on a variety of topics related to food and nutrition, including alternative proteins, local food sustainability, cultivated meat, and the role of seaweeds. Recent episodes detail research on the sustainability of alternative proteins and discuss consumer perceptions of plant-based diets, showcasing examples like Dr Claire Munialo's work on global nutrition and Dr Ponjan Walter's insights on local Thai foods.
Charles sits down for informal coffee conversations with authors to demystify their recent research articles on food and nutrition.
As an acclaimed international speaker, pioneering innovator, and multi-awarded author, Charles takes the opportunity in the business of a day to sit down for a cup of coffee with expert scientists around the world to get their version of what makes food so nutritious and how to make sure we provide sustainable foods for the consumer.
Take a few minutes out of your day and listen to the true evidence of food ingredients and how they affect your health.
Will the trend for alternative proteins enhance the sustainable and healthy eating choices for us as consumers ? (Season 1 Episode 9)
In Episode 9 of “Coffee with Charles” Charles Brennan catches up with Dr Claire
Munialo from Harper Adams University in the UK at the headquarters of the Institute of Food Science and Technology (UK) in London and continues with his informal coffee conversations with authors to demystify their recent research articles.
In this episode Charles speaks with Dr Claire Munialo.
They discuss the recent research “An exploration of alternative proteins as a potential sustainable solution to meeting the nutritional needs of the ever-increasing global population.”
SYNOPSIS
What is the real environmental and societal impacts in using alternative proteins for foods ?
Recent research highlights the environmental impact of animal-based proteins and explores sustainable alternatives like plant, insect, and mycoprotein sources. These alternatives offer promising techno-functional properties but face challenges in mimicking the taste and texture of animal proteins.
The study also addresses issues like allergenicity and consumer acceptance, which are crucial for the success of alternative proteins in food production. By evaluating these factors, the research aims to contribute to the development of sustainable, cost-effective protein sources that can benefit health, communities, and the environment. This work is a step towards more eco-friendly food solutions.
Read Dr Munialo’s paper published in the International Journal of Food Science and Technology here: READ
Or watch the full video of the interview on the YouTube channel here: WATCH
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