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Olga Cotaga

17 Documents
December 27, 2023
2
Luke Templeman and Olga Cotaga discuss the implications of ageing populations on economies, financial markets and corporate balance sheets. The thematic research analysts rebuke common misconceptions that more retirees equals to government budgets blowing out, or that there could be an equity sell-off as baby boomers switch to bonds. On top of this, they discuss why some Western countries have an underappreciated demographic advantage and why short-term ageing concerns in China may be overdone. [more]
September 12, 2023
5
Intriguing Market Insights from Luke Templeman, Olga Cotaga and Galina Pozdnyakova. Despite being closer to a Fed pause, many rate-sensitive assets are yet to recover. Investors are cautious, perhaps due to last year's rapid drops. But if history is any indicator, any post-pause rally could be swift.
In years like 2023, the latter part of the year tends to be good for equities. Hedge funds, trailing the S&P 500, may make moves to catch up.
In Europe, interdependencies with China are worth noting. Despite recent challenges, we remain optimistic about Chinese markets, with potential catalysts like improved corporate earnings and stimulus on the horizon.
A key concern remains with the lag effects of rate rises impacting the high-yield debt market. [more]
May 30, 2023
8
Artificial intelligence offers the tantalising prospect of improving the perennial underperformance of companies with many employees.

In this podcast, Luke Templeman, Olga Cotaga and Adrian Cox discuss why high-staff companies tend to have a lower market capitalisation, thinner margins and lower growth rates than lower-staff ones. They analyse evidence that suggests AI could enable high-employee companies to get more value from each staff member. That may generate an outsize benefit in return on equity and potentially catalyse equity market returns in the years to come. [more]
May 24, 2023
9
Companies with a large number of employees have a big problem. Quite simply, they fail to extract as much value from each staff member as do low-staff firms. Indeed, labour-intense firms tend to have a lower market cap, thinner margins, and lower growth rates.
AI may be the way forward. In this piece, we argue that AI will make workers more productive, particularly in high-staff firms. The reason is that the profitability of high-staff firms has the highest leverage to the performance of their labour force. AI will help upskill them and streamline repetitive and mundane tasks that are more prevalent in high-staff companies. [more]
March 21, 2023
10
What happens when geo-political tensions create a sense of insecurity in corporate CEOs? One result is that some are reshoring. This applies to both manufacturing and services – both supply chains and operations. In this podcast, Luke Templeman and Olga Cotaga discuss how to identify the reshoring theme and how it has accelerated dramatically over the last couple years. In addition, they consider some of the countries that are best placed to capitalise on the trend and how investors can think about the effects on asset allocation. [more]
November 7, 2022
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Amidst the backdrop of rampant food inflation, this year’s COP27 in the Egyptian city of Sharm El-Sheikh (November 6-18) will be critical. That is because food inflation has been stronger than overall inflation. In fact, in March the US hit an inflection point when food and beverages CPI outpaced broader CPI. This is not just a US issue. The food inflation problem is a global phenomenon. [more]
September 9, 2022
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New Podzept Podcast. The big bust in share prices of Alternative Food stocks has echoes of the dot.com boom & bust in 2000. Yet, just as the bursting of the tech bubble did not stop the inevitable development and adoption of technology, Deutsche Bank Research see the Food Tech revolution as likely continuing despite the cooling of last year’s market euphoria. Olga Cotaga and Luke Templeman, both Thematic Research Analysts, discuss the growth potential in the industry as it continues to simmer, but with the potential to change food as we know it. [more]
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