The Fearless Foodie Podcast

Creativity is not a job title. It is how work gets done.

In this conversation, Susan shares her background in food product development and introduces Creative ID, a framework that helps people understand how they naturally approach ideas, problem-solving, and delivery.

Challenging the idea that creativity belongs to a small group of “ideas people”. In reality, every role in food manufacturing and retail requires creativity, whether that shows up in spreadsheets, processes, communication, or product development.

We explore the five creative styles and how each one contributes to getting work over the line. From generating ideas to refining, selecting, and supporting delivery, each style plays a role in turning thinking into action.

Susan and I share our own Creative ID profiles, which sit at opposite ends of the spectrum. This gives a real insight into how different styles show up at work, what energises people, and what can quickly drain them.

A big theme in this episode is energy. When you understand your natural way of working, you can start to recognise why certain tasks feel easy and others feel exhausting. This awareness is key to managing workload, avoiding burnout, and building teams that actually complement each other.

We also look at how creative differences can cause friction. What one person sees as structure, another might experience as restriction. What one sees as energy, another might find overwhelming. Understanding these differences helps teams move from frustration to collaboration.

There is also a practical side to this. We discuss how to use creative styles to allocate work more effectively, improve communication, and build stronger working relationships both inside and outside of work.

If you want to improve how your team works together, or simply understand your own strengths better, this episode offers a grounded and practical way to think about creativity.

 

 

Timestamps

01:00 – Susan’s background in food innovation and introduction to Creative ID

02:20 – Why creativity is not just for “ideas people”

03:44 – Creativity as problem-solving across all roles

06:03 – What Creative ID is and how it works

11:04 – The five creative styles and their role in teams

19:50 – Working in your preferred style and managing energy

27:02 – Using creative styles to improve teamwork

32:10 – Understanding your own and your team’s strengths

34:24 – Applying creative styles beyond work

35:53 – How to connect with Susan and learn more

Connect with The Fearless Foodies

The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam.

Subscribe at:
https://foodies.fearlessfoodies.co.uk/podcast

Connect with me here:
https://www.linkedin.com/in/amywilkinsoncoach/

Useful Links & Support

If this episode resonated, especially around teamwork, creativity, and understanding how people work best, here are a few places to go next.

Creative ID

Learn more about the framework and how it can support individuals and teams in understanding their creative strengths.

https://www.yourcreativeid.com/

Connect with Susan Arkley

Find out more about Creative ID workshops and how Susan works with food industry teams.
https://www.linkedin.com/in/susan-arkley-mba-fifst-435ab89b/

Work with Fearless Foodie

Leadership development and team support tailored to food manufacturing and retail environments.
https://fearlessfoodies.co.uk

A Big Thank You to Our Sponsors

IFP Labs

Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise.
https://www.ifp-labs.com/

Innovation in food is often overcomplicated. At its core, it comes back to whether people will actually buy your product more than once.

In this conversation, Scott shares the journey of Flava People, from its roots in butchery through to becoming a leading product development business. It is a story shaped by constant adaptation, changing consumer habits, and learning through experience.

We talk about the shift in how people cook and eat. Time pressure, convenience, and “occasion-led” eating are shaping behaviour more than traditional categories. People still want to feel like they have cooked, but they also want it to be quick, simple, and realistic.

A big theme in this episode is the danger of assumptions. It is easy for teams to convince themselves that consumers use products in a certain way, but when those assumptions are wrong, the consequences are clear. Products sit on shelves and do not repeat.

Scott shares examples of where this has happened, and why even strong ideas can fail if they are not grounded in real-life behaviour.

We also get into the commercial reality of food retail. The economics are tough. Cash flow matters. Rates of sale matter. And getting listed is not the finish line many believe it to be.

There is also a focus on creativity and discipline. Great ideas matter, but they need to be balanced with a strong understanding of the basics. Flavour, format, and convenience consistently outperform overcomplicated concepts.

For anyone working in product development or leading teams, this episode is a reminder to stay close to the customer, focus on what really matters, and not get distracted by trends at the expense of fundamentals.

Timestamps

00:00 – Why branding alone does not drive repeat purchase

00:10 – Introduction and focus on cooking habits and assumptions in product development

01:24 – Flava People’s journey and adapting over time

07:06 – Changes in cooking habits and the rise of convenience

10:22 – Shortcuts, “packet guilt”, and the need to feel like you have cooked

13:00 – The risk of building products on assumptions

15:09 – Challenger brands and the importance of standing out

17:39 – The reality of retail economics and rates of sale

21:08 – Working with retailers and adding real value

22:36 – Brand licensing and what makes it successful

27:06 – Marketing, branding, and product quality

29:34 – Why flavour remains the most important factor

34:32 – Advice for creatives: do not ignore the basics

37:07 – Where to find Scott and Flava People

Connect with The Fearless Foodies

The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam.

Subscribe at:
https://foodies.fearlessfoodies.co.uk/podcast

Connect with me here:
https://www.linkedin.com/in/amywilkinsoncoach/

Useful Links & Support

If this episode resonated, especially around leadership, AI, and building stronger teams, here are a few places to go next.

Fearless Foodies

Leadership development and team support designed specifically for food manufacturing and retail environments.
https://fearlessfoodies.co.uk

Flava People

Product development and flavour innovation specialists helping brands create food that works in real life, not just on paper.
https://www.flavapeople.com

Connect with Scott Dixon

Follow Scott for insights on food innovation, branding, and commercial reality in the industry.

https://www.linkedin.com/in/dixonscott/

A Big Thank You to Our Sponsors

IFP Labs

Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise.
https://www.ifp-labs.com/

AI is not the story. People are.

In this episode, I focus on what’s really changing in food manufacturing and retail as AI becomes more embedded in day-to-day work.

There has always been a gap when it comes to human skills. Communication, confidence, influence, and the ability to challenge constructively have often been overlooked in favour of technical expertise. AI is now bringing that gap into sharp focus.

As more technical tasks become automated, the value shifts to how people think, communicate, and make decisions. Data can inform, but it cannot replace judgment.

I share real examples from the industry to bring this to life. From major commercial decisions to product failures, the common thread is rarely a lack of data. It is a lack of challenge, clarity, or confidence in the room.

There is also a leadership reality to face. The pace of the food industry is not slowing down, but the excuse of being too busy to develop people is becoming harder to justify. Teams need support to build the skills that AI cannot replace.

This includes creating psychological safety so people feel able to speak up, strengthening communication so decisions are clearer, and developing confidence so individuals can challenge what they see and hear, including outputs from AI.

The risk is not that AI takes over. The risk is that teams rely on it without questioning it.

The opportunity is for leaders who double down on human capability. Those who invest in people, not just systems, will build stronger, more resilient teams.

Timestamps

00:11 – Why AI is exposing a skills gap in food teams

01:48 – What AI cannot do and why that matters

03:01 – The real challenges are human, not technical

04:12 – Industry example and the role of human judgment

06:14 – Critical thinking in food safety and innovation

08:23 – Confidence to challenge AI and decision-making

09:10 – Emotional connection and its role in food businesses

09:49 – How AI highlights weak leadership behaviours

12:11 – Challenges in confidence, communication, and prioritisation

13:25 – The opportunity for leaders who invest in people

14:42 – The risk of polished outputs without depth

15:28 – Who will thrive in the AI era

16:44 – Core skills: influence, communication, and challenge

20:18 – Psychological safety and its impact on teams

22:41 – AI outputs vs human judgment

23:49 – Final reflections and building stronger teams

Connect with The Fearless Foodies

The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam.

Subscribe at:
https://foodies.fearlessfoodies.co.uk/podcast

Connect with me here:
https://www.linkedin.com/in/amywilkinsoncoach/

Useful Links & Support

If this episode resonated, especially around leadership, AI, and building stronger teams, here are a few places to go next.

Fearless Foodies

Leadership development and team support designed specifically for food manufacturing and retail environments.
https://fearlessfoodies.co.uk

A Big Thank You to Our Sponsors

IFP Labs

Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise.
https://www.ifp-labs.com/

Welcome to Bethan’s Bite-Sized Bulletin - your quick-fire briefing on what’s happening across the food and drink industry. In under five minutes, journalist and Food Manufacture editor Bethan Grylls shares the latest headlines, trends and developments to keep you in the know.

Explore more industry news at foodmanufacture.co.uk

Links and Resources:

Website Link: https://fearlessfoodies.co.uk

FB Link: https://www.facebook.com/thefearlessfoodiepod

LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod

You can follow us here on Instagram: @thefearlessfoodiepod

Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.

IFP Labs sponsors the Fearless Foodie Podcast https://www.ifp-labs.com/en/index.php

Innovation isn’t just about products. It’s about how people think, collaborate, and make decisions across the business.

In this conversation, David shares his journey from working as a chef through to leading global innovation at Kerry. It is a path shaped by sideways moves, hands-on experience, and a willingness to learn by doing.

We talk about what innovation really requires in food manufacturing and retail environments. Not just strategy, but culture, curiosity, and leaders who are willing to admit they don’t have all the answers.

One of the strongest themes in this episode is the idea of “winging it”. Not as a lack of competence, but as a necessary part of working at the edge of change. David shares why feeling uncomfortable or uncertain is often a sign you’re doing the right kind of work.

We also explore the realities of cross-functional working. The frustrations, the silos, and the missed opportunities when innovation is seen as someone else’s job. David challenges the idea that innovation sits purely in R&D and makes the case for involving every function, from finance to operations.

There’s a strong leadership thread throughout. We discuss the difference between being nice and being kind, why honest feedback matters more than surface-level harmony, and how a leader’s real role is to develop others, even when that means having difficult conversations.

The episode also touches on balancing instinct and insight. In fast-moving food businesses, data matters, but so does experience and gut feel. The best decisions often come from using both.

If you’re trying to build a more innovative culture, break down silos, or lead teams through uncertainty, this episode is a reminder that you don’t need to have it all figured out.

Staying curious, asking better questions, and being willing to learn as you go is often where the real progress happens.

 

Timestamps

00:00 – The real role of a leader: developing others and building your successor

03:00 – David’s career journey from chef to Chief Innovation Officer

06:03 – Why “winging it” is part of innovation and growth

08:42 – Moving beyond the idea that innovation sits only in R&D

11:02 – Cross-functional collaboration and unexpected breakthroughs

13:40 – Why innovation needs a seat at the top table

17:06 – Creating cultures where failure and change are possible

22:01 – The difference between being nice and being kind

26:28 – Breaking down silos and encouraging honest collaboration

31:12 – Advice for early-career professionals: stay curious and ask questions

34:23 – Instinct vs insight in decision-making

37:00 – Final reflections: where innovation really sits in your business

 

Connect with The Fearless Foodies

The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam.

Subscribe at:
https://foodies.fearlessfoodies.co.uk/podcast

Connect with me here:
https://www.linkedin.com/in/amywilkinsoncoach/

 

Useful Links & Support

If this episode resonated, especially around innovation, leadership, and building stronger team cultures, here are a few places to continue the conversation.

Connect with David Hamilton

Follow David’s insights and experience in food innovation and leadership on LinkedIn.

https://www.linkedin.com/in/davidaihamilton/

Work with The Fearless Foodies

Leadership development and team support tailored specifically to food manufacturing and retail environments.
https://fearlessfoodies.co.uk

A Big Thank You to Our Sponsors

IFP Labs

Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise.
https://www.ifp-labs.com/