Denis Carrigan, head of R&D for Glanbia Consumer Foods in Ireland, talks to Shaun Weston about the range of milk products the company is working on, such as lactose-free, UHT and high-protein.

Richard Thorpe is development director at The Cheese Warehouse. In this podcast, he talks to Claire Phoenix about the growth market for grated cheese for ready meals, as well as new moves in shaved and diced cheese.

Shaun Weston talks to Carla Clissman about Glanbia's moves into bakery, which is supporting the launch of the company's new OatPure gluten-free oats.

In this short interview with Shaun Weston, Sam and Jacob from Granny Tigg's talk about the challenges they faced in setting up the company and the plans they have for its future.

Colin Davis of Olives Et Al talks to Shaun Weston about the company's move from trays to a resealable tub format.

Ben Ticehurst of The Fine Cheese Co (based in Bath, UK) talks about new moves in cheese, cheese revivals and accompaniments such as fine toasts, pickles and condiments.

Bill Bruce talks to Ann O'Hara about the development of LiquiForm bottle-making technology, and next steps.

Jasmine Kershaw, company director of Jaz & Jul's, lets us know about latest flavours for organic and single-origin drinking chocolate.

Shaun Weston interviewed Ten Acre CEO Tony Goodman at the Speciality & Fine Food Fair in London recently and discovered that the company's cheese & onion flavouring is, according to the Vegan Society, the only vegan cheese & onion crisp in Europe.

Pavle Švaić of Agroposta talks about his airmail-style plastic sachets of natural cordials, which have found popularity in the retail sector as well as hotels and restaurants.

Shaun Weston talks to David Rose about how the spark of interest in the granola market lay dormant for some 20 years; how he and his wife made their own granola recipe for their hotel guests for three years.

The Sensible Dave was launched in the first half of 2014 by managing director David Rose, who recently showcased the brand at the Speciality & Fine Food Fair in London.

Donatantonio has imported and distributed Mediterranean products in the UK for over 100 years, and at the Speciality & Fine Food Fair 2014, Simon Bell unveiled 16 new products in the Lupetta range.

In this short interview, chief executive Simon Bell talks to Shaun Weston about the new products and how they're being used to showcase the quality of ingredients from various regions in Italy.

At the London Evening Standard Business Connections event, Claire Rowan, group technical editor of FoodBev Media, spoke to Lord Karan Bilimoria CBE, who is a crossbench peer within the UK's House of Lords, as well as chairman and founder of Cobra Beer.

He also talks about the importance of innovation in being (and maintaining) an award-winning beer producer, and how being 'restless' as an innovator has led to Belu Cobra Foundation glass water bottles.

Bill Bruce talks to Eden Springs CEO Raanan Zilberman about the significance of the recent Nestlé Waters Direct deal for the European water cooler industry, plus coffee, vending and the future.