In this episode of the Food Talk Show, host Ollie Lloyd talks to Clara Latham about creating category-smashing start-ups and her new venture, Deeply.

Clara Latham has built her career in some quite radical startups, including Bounce protein balls and Seedlip non-alcoholic spirits. Today, she is focused on what she sees as the most significant consumer health gap: fibre. Like protein 15–20 years ago, fibre is a fundamental but neglected macronutrient: over 90% of people don’t hit the ~30g daily target, and one in three struggle with gut issues at any given time.

Clara argues that fixing fibre intake is a problem worth addressing. She argues that boosting the intake of prebiotic fibres will ultimately support digestion, immunity, mood, energy, and long-term disease risk. Deeply is her answer: a simple, delicious, routine-friendly way to “close the fibre gap.” The product is a ready-to-drink, smoothie-like prebiotic fibre shot made from whole fruits and vegetables (no concentrates, preservatives or added junk) delivering 7.5g fibre per serving—about 25% of a day’s need. It comes in approachable flavours (e.g., carrot-ginger-turmeric; kiwi-spinach-seaweed) as single grab-and-go shots for retail and a seven-measure aluminium bottle for subscriptions. The big idea is changing habits: the bottle is designed to live in the fridge door, so you take your dose at the start of the day. If a health product isn’t effortless and enjoyable, people won’t take it daily. Deeply is built to be both.

Strategically, Clara applies the “halo, then scale” playbook she honed at Seedlip. In early years, you win with narrow-and-deep distribution and high-influence advocates (e.g., Whole Foods, members’ clubs, premium cafés, best-in-class retailers) to build credibility, trial, and education. Clara believes that expanding too soon leads to low awareness, a poor rate of sales, and delistings that are hard to reverse. Category creation requires patience, education, and roots before shoots—think bamboo that grows underground for years, then suddenly rises.

Looking forward, Clara expects “fibre-called-out” claims to proliferate across foods, just as protein did. But this isn't perceived to be a problem as Deeply is clear on what it can offer. A simple way to hit your fibre goal and that is a win, because when fibre goes up, the gut thrives, and when the gut thrives, everything else tends to follow.

In this episode of the Food Talk Show, host Ollie Lloyd talks all things oil with Sarah Vachon, an olive oil sommelier and the founder of Citizens of Soil. Her company is dedicated to sourcing and promoting high-quality, sustainably produced olive oil. Sarah’s journey into the world of olive oil began with her fascination for its complexities and nuances, similar to fine wine. As she explains, olive oil possesses a rich terroir, with over a thousand varieties influenced by various factors, including soil composition and climate conditions.

Throughout the conversation, Sarah emphasises her mission to support small-scale farmers who often struggle to sustain their livelihoods in a market dominated by mass production and profit-driven motives. This purpose is her true north, not a desire to sell the business and achieve an impressive exit. She passionately advocates for regenerative agriculture, which focuses on restoring soil health and promoting biodiversity. Sarah highlights the challenges of balancing quality with accessibility, acknowledging that while her oils are premium products, there is a growing need for more affordable options that do not compromise sustainability.

Sarah elaborates on the craftsmanship involved in producing exceptional olive oil, noting that each bottle represents the hard work and dedication of the farmers behind it. She shares her experience in sourcing oils that meet high flavour standards and align with ethical farming practices, creating a product that consumers can feel good about purchasing. The episode discusses how the olive oil industry has evolved, with a growing awareness of the importance of quality and the stories behind the products we consume.

One of Citizens of Soil's standout features is its innovative subscription model, the Olive Oil Club. This program allows consumers to explore different oils each month and learn about the unique characteristics of each variety and the farmers who produce them. By fostering a sense of community, Sarah aims to create a deeper connection between consumers and producers, enriching the overall experience of using olive oil.

As the conversation progresses, Sarah reflects on the broader implications of food choices and the importance of supporting sustainable practices in the food industry. She believes that by prioritising quality and ethical sourcing, consumers can contribute to a more sustainable future while enjoying the richness and flavour that high-quality olive oil brings to their kitchens. This episode ultimately serves as an inspiring reminder of the power of food to connect us to the land, the people who cultivate it, and the shared values of sustainability and community.

In the latest episode of The Food Talk Show, host Ollie Lloyd talks to Philip Teverow, co-founder and CEO of Yolélé, a brand pioneering the development of fonio, a grain that you might not have heard of but has tremendous potential.

Fonio is not just any grain; it's a “gluten-free ancient grain that cooks in five minutes and is drought tolerant," emphasises Philip. Women in West Africa traditionally cultivate the grain as a subsistence crop. However, Philip and his business partner, legendary NY chef, Pierre Thiam, envision fonio as a grain that can support livelihoods through sustainable agriculture. Their mission began when Pierre tried to create a cookbook using authentic ingredients and realised there was a broader opportunity to create something altogether new with Teverow.

Teverow explains that fonio has challenges at its core: "It's very easy to grow, but hard to process due to its tiny grain size." The technical complexity of processing fonio involves removing an inedible hull from a minuscule grain. Despite these obstacles, the potential market for this grain appeals to major food companies, not just for its nutritional properties but also for its alignment with organisations' sustainable development goals.

The journey from conception to commercialisation began when they found a willing retail partner. “Whole Foods became our testing ground,” Philip explains, where they started by promoting fonio in a single Harlem store as a raw ingredient. The grain and its incredible story immediately got media attention, bringing Yolélé into the spotlight. Pretty quickly, global food companies started showing interest in incorporating fonio into their products, but there is still a lot of work to be done regarding the process.

The driving factor in fonio's potential lies in its versatility and its environmental promise. “Fonio can substitute for less sustainable grains, like rice or corn,” states Philip, highlighting its minimal water and carbon footprint. Its adaptability is evident in sectors beyond just whole grain consumption, finding its place in brewing, as well as in making crisps and flour and Yolélé already offer a number of these products direct to consumers.

Philip’s approach resonates with a broader outlook: supporting smallholder farmers in West Africa while maintaining the identity of fonio as an indigenous crop. Despite the steep capital required to scale processing, the commitment to fully industrialise production persists, balancing their commercial scale with the sustainability ethos.

Philip envisions a food system where fonio is just the beginning. He aims to incorporate multiple crops into this new regenerative agriculture model to support biodiversity and sustainable farming practices.