By Amy Wilkinson, Lucy Wager
The podcast currently has 171 episodes available.
Welcome to another insightful episode of Oh for Foods Sake. Today, we're tackling the multifaceted nature of creativity in the food industry, inspired by Arne Dietrich’s quadrant model. Lucy introduces the model featuring four types: deliberate-cognitive, deliberate-emotional, spontaneous-cognitive, and spontaneous-emotional creativity.
Amy explains that creativity is not limited to artists and musicians but can also be expressed through methodical problem-solving, like using a VLOOKUP in Excel.
We illustrate deliberate-cognitive creativity through the example of developing a health-focused food product called "Supernatural’s." This type of creativity builds on existing knowledge and carefully iterates towards innovative solutions.
Moving on to deliberate-emotional creativity, we discuss how major events like COVID-19 shifted consumer behaviour and drove the creation of nostalgic products.
We emphasise the importance of emotional engagement and empathy in developing products that resonate with consumers.
Spontaneous-cognitive creativity, known for its "Eureka" moments, is exemplified through stories like the invention of the microwave. Despite appearing serendipitous, these discoveries often rest on a solid foundation of existing knowledge that allows for sudden, innovative connections.
Finally, we cover spontaneous-emotional creativity, the type most associated with artists and chefs. We share techniques to unlock this creativity, such as engaging in art or dance classes, and highlight the importance of allowing mental space for ideas to emerge organically.
Throughout the episode, we emphasise that everyone has the potential to be creative in their unique way and we encourage listeners to tap into their inherent creativity by exploring different approaches and giving themselves the space and permission to innovate.
Timestamps:
0:00 – Introduction to the Episode
1:19 – Explanation of Arne Dietrich’s Quadrant Model
2:08 – Deliberate and Cognitive Creativity
3:30 – Example: Developing "Supernatural’s"
5:01 – The Importance of Iteration in Creativity
6:37 – Using Data and Gap Analysis in Creativity
7:23 – Deliberate and Emotional Creativity
8:01 – Consumer Behaviour Changes During COVID-19
9:00 – Spontaneous and Cognitive Creativity
10:11 – Example: The Invention of the Microwave
12:12 – Spontaneous and Emotional Creativity
13:17 – Unlocking Creativity Through Extracurricular Activities
14:10 – The Neuroscience of Creativity
15:30 – Methods to Foster Creativity in Teams
16:20 – The Value of Diverse Thinking in Problem-Solving
17:30 – Conclusion: Embracing Different Types of Creativity
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
This week we are joined by Julianne Ponan, our special guest who is an allergy expert and the founder of Creative Nature.
Julianne recounts her personal experiences with food allergies and we discuss a harrowing anaphylactic incident involving ex-Love Island star Jack Fowler due to miscommunication about food safety on a flight.
The discussion transitions to the risks associated with peanuts and other allergen-containing products on airplanes. Julianne emphasises the need for airlines to adopt stringent measures to protect passengers with severe allergies. We also highlight positive steps taken by some airlines, such as Virgin Atlantic offering allergy-friendly snacks.
Julianne speaks on the importance of education and awareness, especially among children in primary schools. Lucy remarks that children tend to see allergies factually and without prejudice—an observation underscored by Julianne’s organisation, which offers allergy education programs to reduce bullying and promote understanding.
Listeners are invited to join the Oh For Foods Sake community Facebook group to deepen their engagement and share their experiences.
In closing, we encourage listeners to rate and review the podcast, helping to expand its reach and impact.
Timestamps
00:00 - Introduction and addressing technical difficulties
02:30 - Welcoming Julianne Ponan
05:45 - Julianne’s personal experiences with allergies
10:20 - The risks of peanuts and nuts on airplanes
14:00 - Positive airline safety measures and Virgin Atlantic's efforts
18:25 - Educational programs for children on allergy awareness
23:15 - The importance of advocating for allergy safety
28:00 - Julianne’s TED talk on living with allergies
35:10 - The impact of mislabelling and importance of clear “free from” labels
40:50 - Awareness and inclusivity in the food industry
45:30 - Julianne’s efforts to improve safety on a global scale
50:15 - Closing remarks and call to action: joining the community and rating the podcast
Links and Resources:
Julianne Ponan Ted X Talk: https://youtu.be/ZqSHMsQt7Yo?si=9kKiL0NyCv06lCxe
Juliane Ponan Website https://creativenaturesuperfoods.co.uk/
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
In this engaging and eye-opening episode, we begin by addressing the perception problem that plagues New Product Development (NPD) teams in the food industry.
We stress the significance of the NPD role, which other departments often misunderstand and undervalue. We share our frustration over common misconceptions and the unseen effort that goes into creating successful food products.
We talk about the delicate balancing act of cost versus quality. With the current economic climate, inflation, and supply chain issues, product developers face unprecedented pressure to maintain product standards while cutting costs.
We shed light on the complex decision-making process that involves adhering to regulations, staying profitable, and delivering consumer satisfaction.
The topic of ever-changing compliance and guidelines emerges next. With new additives, HFSS regulations, and nutritional standards constantly evolving, NPD teams must stay agile and informed. We touch on the environmental and sustainability concerns that add another layer of complexity to roles.
We emphasise the need for businesses to support their NPD teams in this regard, promoting sustainable practices without compromising on product quality.
Interpersonal skills and cross-functional relationship management are other focal points of the discussion. NPD professionals must wear many hats, from dealing with suppliers to working with the technical team and managing factory logistics. We argue that these skills are critical and often underappreciated in the industry.
Finally, we discuss the growing challenge of finding and retaining the right talent in NPD teams. We point out a worrying trend of professionals moving out of the industry or shifting to other roles due to mismatched expectations and a lack of awareness about the realities of an NPD career.
The episode concludes by urging businesses to offer better training, support, and representation for NPD at the board level.
Timestamps:
[00:00] Introduction: Importance of product development in the food industry
[00:37] Amy's perspective on undervaluation in NPD
[01:56] Lucy shares her experiences and challenges as a product developer
[03:44] Discussion on the complexity of product development
[05:03] Hidden aspects of NPD: Balancing cost vs. quality
[06:12] The pressures of cost management and quality control
[07:24] Division of responsibilities in NPD teams
[08:45] The custodians of quality: Role of NPD teams
[10:07] Tension between cost reduction and maintaining quality
[12:15] Ever-changing compliance and guidelines in the food industry
[14:33] Sustainability concerns and their impact on product development
[16:33] Showcasing the final product: The unseen chaos behind the scenes
[18:10] Managing cross-functional relationships and expectations
[18:51] The importance of interpersonal skills in NPD
[20:01] Mismatch between expectations and reality in NPD careers
[21:16] Addressing additional responsibilities placed on NPD teams
[22:33] The impact of economic downturns on NPD jobs
[23:33] Importance of support and representation for NPD teams
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
This episode explores the essence of market research within the food industry. We start by discussing how real-life context and the right methodologies are crucial in gaining accurate insights for decision-making. Jules highlights the limitations of relying solely on consumer feedback and stresses integrating this with practical, real-world contexts.
Next, we delve into the future of market research, touching on technologies that enable continuous consumer engagement and natural response collection. We discuss the importance of understanding both qualitative and quantitative data and how their integration can provide a fuller picture for making informed decisions.
We also discuss the broader context of consumers' lives, like seasonality, and its impact on their preferences.
Later, Jules shares her journey within the field of market research, emphasising her love for curiosity and working from the agency side. She talks about the merger of Cambridge Market Research with Good Sense Research and introducing new product testing techniques.
We wrap up the episode by emphasising the importance of understanding the audience context in qualitative research, particularly for products and packaging development. Ethnographic research is spotlighted for its ability to capture natural consumer behaviours, while the continuum from qualitative to quantitative research is explored to ensure a holistic approach to understanding market needs.
Timestamps:
00:03:45 Real-life context in market research and its significance.
00:08:22 Integrating consumer feedback with practical considerations.
00:12:10 Future directions in market research technology.
00:16:55 Continuous consumer engagement and "closeness community."
00:21:30 Seasonality and its effect on consumer preferences.
00:26:15 Jules Green's career journey and role at Good Sense Research.
00:30:45 Qualitative vs. quantitative research: Definitions and applications.
00:37:00 The need for context in research findings.
00:42:20 Ethnographic research methods explained.
00:47:55 Jules Green's insights on affordable fruit-flavoured lollies.
00:52:00 Final thoughts and importance of expert interpretation in research.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
This episode explores the holistic approach to project management in the food industry. Georgina Earing and Lucy Wager highlight the significance of stakeholder management, sharing their own experiences and strategies for overcoming barriers and keeping team members focused on project goals. Georgina also talks about her personal growth and the new skills she's developed in her role as a product development manager at Simply Lunch.
Simply Lunch’s significant expansion, new working policies, and digital transformation efforts take centre stage. Georgina emphasises the importance of effective communication and engaging team members during these periods of change. Lucy underlines the challenge of maintaining engagement and awareness about new systems within a team.
Sustainability is a key theme, with Georgina detailing Simply Lunch’s initiatives such as removing beef from their ingredient selection to reduce carbon emissions, sourcing local produce, minimising single-use plastics, and partnering with regenerative farms for their plant-powered product range.
Our discussion moves towards the intricate balance between convenience and health in food offerings and the challenges of using specific ingredients. We address the emotive language surrounding ultra-processed foods and the practical aspect of managing ingredient lists for both health and commercial viability.
Georgina also shares her career trajectory, from her public health and nutrition background to her role at Simply Lunch, demonstrating the value of transferable skills in product development. We finish by discussing the importance of continuous learning and adaptation, particularly in stakeholder management and effective communication.
Timestamps
02:30 Discussing stakeholder management and overcoming barriers
07:50 Georgina's journey and new skills in product development
13:20 Simply Lunch’s expansion and digital transformation
20:45 Importance of communication during periods of change
26:35 Lucy’s experience with new system implementation challenges
32:20 Simply Lunch’s sustainability initiatives
40:15 Balancing convenience and health in food offerings
48:30 The role of specific ingredients in product development
55:45 The significance of transferable skills in career growth
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
This episode is packed with actionable tips and strategies designed to help food industry professionals streamline their workflow and enhance productivity.
With the industry's fast-paced environment and ever-growing demands, effective time management becomes pivotal to sustaining a rewarding and fulfilling career.
Drawing from our personal experiences and expertise, we discuss how to prioritise tasks, the concept of time blocking, and ways to overcome procrastination.
We begin by discussing the overwhelming nature of extensive to-do lists and provide insights into how breaking these lists into smaller, prioritised tasks can create a more manageable workflow.
We introduce the Pomodoro Technique, explaining how concentrated, timed work intervals can significantly boost focus and efficiency.
We also touch on the importance of giving oneself mental breaks, the concept of "eating the frog" (tackling the most dreaded task first), and the reality of estimating task durations accurately.
We also emphasise the need to balance creative headspace with day-to-day responsibilities, ensuring both creativity and productivity.
Timestamps:
- [00:00:00] Introduction to the summer rewind and the importance of time management.
- [00:02:06] The challenge of working alone and managing time in a hybrid work environment.
- [00:03:22] Basics of prioritizing tasks and organizing to-do lists.
- [00:06:10] Overcoming overwhelming feelings with segmented to-do lists.
- [00:07:39] The impact of procrastination and methods to combat it.
- [00:09:00] Sponsor acknowledgments and appreciation for Dama Ingredients and Simply Lunch.
- [00:10:45] Introduction to the Pomodoro Technique and its benefits.
- [00:12:03] Importance of time blocking and focusing on creative headspace.
- [00:15:27] Strategies for prioritizing and categorizing tasks.
- [00:16:41] The do-delegate-ditch technique for effective task management.
- [00:17:29] The concept of "Eating the Frog" and tackling most-dreaded tasks first.
- [00:18:51] Closing remarks and reflections on time management strategies.
procrastination, food business, work-life balance, project management.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
In this episode, we have an in-depth discussion about emotional intelligence and why it's becoming increasingly important in the food industry.
The term Emotional Intelligence was first coined by Daniel Goleman in the 1990s and is defined as "the ability to understand, use, and manage your own emotions in positive ways to relieve stress, communicate effectively, empathise with others, overcome challenges and defuse conflict."
We talk about how people with high emotional intelligence tend to be better at their jobs than those with just a high IQ, because EQ enables you to understand and work with your own emotions while also being empathetic to others' feelings.
We also discuss using emotional intelligence to be aware of emotions and measure responses rather than just reacting and we cover the personal and professional benefits of being emotionally intelligent and why it's so relevant in the high-stress food industry.
Timestamps:
00:00 - Episode introduction
02:09 - Definition of emotional intelligence
03:17 - High EQ vs. high IQ in the workplace
05:37 - Evolutionary reasons for emotions; using EQ to manage responses
08:32 - Benefits of emotional intelligence for individuals and teams
10:18 - Lack of EQ in food industry leadership
12:46 - Top tips for improving emotional intelligence
17:08 - Personalised nature of EQ and its broader impact
17:37 - Episode wrap-up
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
In this episode, we explore the concept of growth mindset and why it's so important in the food industry. We start by defining the difference between a fixed mindset and a growth mindset, and how they can impact our success and happiness at work.
We share some personal examples of times when we've struggled with a fixed mindset, such as Amy’s aversion to competitive sports and Lucy's childhood disappointment with not being able to read and write immediately.
We then discuss how a growth mindset is essential for thriving in the fast-paced and ever-changing world of food product development.
When projects don't go as planned or products fail to launch, it's crucial to view these setbacks as learning opportunities rather than failures.
We also emphasise the importance of actively seeking out feedback, even if it's scary or not what you want to hear, in order to continuously grow and improve.
Throughout the episode, we provide practical tips for developing a growth mindset, such as reframing challenges as puzzles to be solved, being patient with yourself when learning new things, and letting go of the need to be perfect.
We also discuss how leaders can foster a growth mindset culture within their teams by encouraging risk-taking, providing a safe space for failure, and regularly reflecting on learnings from past projects.
Timestamps
00:00 Intro
02:24 Definition of growth mindset vs fixed mindset
04:23 How a growth mindset affects children's learning
05:29 Switching between fixed and growth mindsets
08:33 Perfectionism as a fixed mindset trait
09:15 Handling criticism and feedback
11:32 How growth mindset manifests in the food industry
13:10 Sponsor break
14:13 Importance of reflecting on project learnings
15:16 Practical tips for developing a growth mindset
17:12 Fostering a growth mindset culture in your business
18:06 Wrap-up and outro
Links and Resources
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
In this episode, we dive into the topic of perfectionism and how it can be both a blessing and a curse in our careers and businesses. We share our own experiences of striving for perfection and how it has sometimes held us back from taking risks and trying new things.
We discuss how perfectionism can be a comfort zone and how it can prevent us from focusing on the things that really matter for our growth and development.
We offer some practical tips for letting go of perfectionism, including starting small by letting go of little things, finding perspective by recognizing that no one is perfect despite what social media may portray, and trying new things even if we're not going to be good at them right away.
We also emphasise the importance of being kind to ourselves and talking to ourselves like we would to a child who is learning something new.
Throughout the episode, we remind you that done is better than perfect and that it's okay to not have everything figured out all the time and we encourage you to take a step back and recognise when perfectionism may be holding them back and to find ways to let go and embrace imperfection.
Timestamps
00:00:00 - Introduction and background on the topic of perfectionism
00:02:16 - Lucy and Amy share their experiences with perfectionism in their careers
00:05:40 - How perfectionism can hold us back and prevent us from focusing on what really matters
00:07:44 - Sponsor break
00:09:03 - The importance of recognizing when perfectionism is holding us back
00:10:08 - Top tips for letting go of perfectionism
00:13:12 - Trying new things and being okay with not being perfect at them right away
00:15:32 - Wrap-up and encouragement for listeners to let go of perfectionism
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
In this episode of "Oh for Food Sake," we engage in a thought-provoking discussion with guests April Dear and Kirsty Henshaw about their experiences in the food industry.
The conversation covers a wide range of topics, from the challenges of starting a business and dealing with personal setbacks to the importance of redefining success and finding happiness in both work and life.
April and Kirsty share their inspiring journeys, highlighting the determination and resilience required to overcome obstacles and achieve success at a young age. We also delve into the challenges of balancing parenthood with demanding careers and the importance of finding supportive employers and building strong support systems.
Our guests discuss their own experiences with therapy and the role it plays in building confidence and showing vulnerability in the workplace. We also explore the concept of personal branding and the importance of being genuine and authentic in portraying oneself.
Our guests share their passions for empowering the next generation in the food industry, discussing initiatives such as advertising job roles to students, supporting women returning to work after having a child, and providing mentoring opportunities and also highlight the need for more education on nutrition and food in schools.
We emphasise the importance of resilience, determination, and focusing on one's strengths in the face of setbacks. The conversation also touches on the value of self-awareness, emotional intelligence, and understanding one's own strengths and weaknesses in career development.
Key points from the episode
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
KEYWORDS:
Foodconsultant, foodindustrycoach, foodindustry
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