Food Matters Live Podcast

No parent wants their child to miss out, and from day one that often means paying close attention to what goes on their plate - sometimes with more anxiety than confidence.So what's actually keeping parents up at night? What shapes their choices, what ends up in the shopping basket, and what would they do differently given the chance?In this episode of the Food Matters Live podcast, made in partnership with FrieslandCampina Ingredients (FCI), we go looking for answers. FCI has carried out a study, covering eleven countries with vastly different cultures, approaches to food, and ideas about what healthy eating actually looks like.We unpack their findings and explore what they signal for food manufacturers trying to reach this audience in a meaningful way.FrieslandCampina IngredientsFrieslandCampina Ingredients is a global leader in proteins and prebiotics, addressing the growing need for innovative nutritional solutions to the world’s health and well-being challenges. Its drive is to get the right ingredients to you so you can create highly nutritious, sustainable applications for consumers with special dietary needs and preferences. So they can get the most out of life, always. Parent company, FrieslandCampina, daily provides millions of consumers throughout the world with dairy products containing valuable nutrients from milk.

Between 70 and 85% of new food products fail in their first year. And the reason often isn't the nutrition, it's the mouthfeel.When manufacturers remove sugar, fat or calories to make food healthier, they risk destroying the very sensory experience that makes consumers reach for that product again. And consumers, it turns out, are unreliable witnesses to their own preferences, saying they want something "lighter" while consistently choosing products that are thick, smooth and dense. Bridging that gap between what consumers say and what they actually want is one of the most underestimated challenges in food innovation.In this episode of the Food Matters Live podcast, made in partnership with Tate & Lyle, we explore the science, strategy and commercial implications of mouthfeel. Professor Charles Spence from Oxford University's Cross Modal Research Laboratory opens with a masterclass on multisensory perception, explaining how retronasal aroma accounts for as much as 95% of what we think we're tasting, and how simply amplifying the sound of a crisp can make it seem fresher and crispier without changing a single ingredient. We unpack the science behind mouthfeel, how social media listening is revealing new mouthfeel trends, and how all of that information is being turned into real R&D solutions.Tate & LyleSupported by its 160-year history of ingredient innovation, Tate Lyle partners with customers to provide consumers with healthier and tastier choices when they eat and drink. Millions of people around the world consume products containing its ingredients every day. Through its expertise in sweetening, fortification, and texture, Tate & Lyle develops ingredient solutions that reduce sugar, calories, and fat, add fibre and protein, and provide texture and stability in categories including beverages, dairy, bakery, snacks, soups, sauces, and dressings. Tate & Lyle has more than 3,500 employees working in around 57 locations across 39 countries. Science, Solutions, Society is its brand promise and how Tate & Lyle will achieve its purpose of Transforming Lives Through the Science of Food. By living its purpose, Tate & Lyle works to successfully grow its business and have a positive impact on society. The company lives its purpose in three ways: by supporting healthy living, building thriving communities and caring for our planet.

Fibre is arguably one of the most important and most neglected nutrients in the Western diet.Sixty per cent of people are not hitting their daily requirements and, unlike protein, it has an image problem that public health campaigns have largely failed to fix.In this episode of the Food Matters Live podcast, recorded at our Ascot event, three experts examine the fibre gap from three very different angles: the supply chain, the behavioural science, and the cutting-edge physiology.We hear the case for "stealth health" and invisible integration as the only realistic route to getting more fibre into consumer diets right now, and how a landmark Danish intervention doubled national fibre intake.

What if the greatest threat to your supply chain isn't a disease outbreak or a logistics failure, but a ransomware attack on a supplier you've never met?The regulatory and risk landscape facing food businesses has shifted dramatically, from The Corporate Sustainability Reporting Directive, to EU Deforestation Regulation, and the increased risk of cyber attacks in food supply chains.In this episode of the Food Matters Live podcast, recorded at our Dublin event, three specialists in supply chain technology and compliance unpack what all of this means in practice. The question the industry faces is whether it can treat data with the same rigour it has always applied to physical ingredients.

The gut health market is booming. But if you can't make a meaningful health claim, how do you build a commercially successful product?Despite decades of research, billions spent on ingredients, and a consumer base that's genuinely hungry for gut health solutions, the industry faces a fundamental tension: the science is outpacing what regulators will allow on pack. In this episode of the Food Matters Live podcast, recorded at our Ascot event, our panel of experts debate where the real opportunity lies in gut health NPD - and where the industry keeps tripping itself up. They examine why the gut-brain axis is both the most exciting frontier and the hardest to substantiate for regulators; why one well-designed study will never be enough to unlock a claim, and why flooding the market with poorly powered trials actively damages the entire field.

Why has women's health historically been an underfunded sector in the food industry - and what do we stand to gain as that begins to change?With supplement launches carrying a women's health claim growing in recent years, and perimenopause product launches alone up 45% in 2024, the commercial opportunity is significant. But so is the scientific gap. Women's health has been studied through a one-size-fits-all lens for too long - and the nutrition needs of a woman in her 20s, through pregnancy, perimenopause and beyond, are not the same.As we approach International Women's Day, this episode, recorded at the Food Matters Live event in Rotterdam, sees our panel of experts map both the opportunity and the unknowns.

What happens to consumers, and to the food and wellness industries, when millions of people come off GLP-1 medication?With GLP-1 drugs surging in popularity, the food industry is already grappling with something far more complex than simply weightloss: who is this consumer, what do they need while on the medication, and crucially, what do they need when they stop?In this episode of the Food Matters Live podcast, recorded at our Ascot event, our panel of experts dig into the physiology, the food innovation opportunity, and the gaps the industry is not yet filling. They explore how GLP-1 drugs alter taste and texture perception, why the craving for sweetness and alcohol diminishes whilst on the drugs, and what nutrient-dense, small-format product innovation looks like for a consumer eating far less.They also look to the future, when patients come off medication, as the critical, underleveraged opportunity for functional food, probiotics, and fibre innovation.

How does the food we eat affect our immune health during different stages of our lives?In this episode of the Food Matters Live podcast, recorded at our Rotterdam event, a panel of experts reveal how food shapes immune resilience from before birth, through to old age. They delve into the science, covering gut health, ultra-processed foods, the 1,000 day rule, and plenty more.The question is: is the food industry serving our immune systems well and is it ready to respond to an increased interest in the topic among consumers?

GLP-1 is the hot topics at the moment. But how do we know it’s more than just a fad? And could the emergence of GLP-1 drugs be leading to other, less pharmaceutical, innovations in the food industry?In this episode of the Food Matters Live podcast, recorded at our Rotterdam event, a panel of experts explain why the eveidence suggests GLP-1 medications do represent a true, long-term disruption. With tens-of-millions of people already using the drugs, our speakers suggest we are already seeing consumer spending shifting away from junk food.How the industry responds will be critical, and there is an opportunity for brands targeting a more health-curious demographic.Collagen peptides that trigger natural GLP-1 secretion are already gaining attention as an alternative to daily injections, what else could be in store remains to be seen.

We're regularly bombarded with messaging around sports nutrition and functional supplements, but how can consumers navigate their way through what can be complex subjects?In this episode of the Food Matters Live podcast, recorded at our Ascot event, three scientists cut through the pseudoscience and use real evidence to help us do just that. We discover how hydrogel technology has enabled marathon times to improve so dramatically that 85% of the top 100 performances have occurred in just the last six years, and why the magnesium market is suffering from misinformation.Our panel also touches on the perceived benefits of turmeric extract and ashwagandha. The clear message from all of our speakers; when it comes to supplements, the industry needs more focus on outcome measurements, sufficiency, and what all the evidence actually shows.

Why are UK retailers pursuing "health by stealth" with hybrid meat products while European counterparts openly label them as plant-meat blends? In this episode of the Food Matters Live podcast, recorded at our Dublin event, two experts reveal why the future of alternative proteins isn't about replacing meat - it's about making meat smarter through hybrid blending. We discover that vegans and vegetarians make up only a third of the UK population, yet the industry spent years developing products exclusively for them while plant-based meat declined 1% year-on-year. Meanwhile, processed meat consumption is actually growing, creating an opportunity for hybrid solutions that deliver savings across cost, CO2, calories, and saturated fat.2050, if nothing changes, 40% of Earth's surface will develop novel climates - so perhaps the question isn't whether your grandchildren will eat alternative proteins, but which ones they'll choose.

Can dehydrated vegetable scraps become the base for functional granola? And why do so many functional drinks fail at the most basic level - taste?In this episode of the Food Matters Live podcast, recorded at our Dublin event, industry innovators reveal the missed opportunities and emerging trends reshaping functional food development. Our expert panel suggests there may be a critical industry blind spot: consumers don't buy prebiotics or probiotics - they buy breakfast, lunch, and dinner - yet some brands make functional foods sound clinical rather than delicious.On emerging trends: products formulated with GLP-1 users in mind, and functional mushrooms.The challenge? Making clean label products taste incredible while consumers increasingly pay attention to ingredient lists.

Can the right nutrients in early life protect your brain decades later? Are we missing critical brain-boosting compounds in our daily diets?In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam, neuroscience experts reveal the nutrient gaps undermining cognitive health across every life stage - and the innovative ingredients that could fill them. We discover that 90% of the UK population fails to meet omega-3 recommendations, and we learn about emerging evidence around the links between cognitive performance and products like spearmint extract and curcumin.How many of the claims can be backed up with science? And are we just scratching the surface when it comes to link between our cognitive health and our diet?

How does a trending flavour make it from social media hype to supermarket shelves? And why do some innovations succeed while others end up gathering dust in warehouses?In this episode of the Food Matters Live podcast, recorded at our Dublin event, industry leaders from Tesco, Green King, Yo! Sushi, and Danone reveal how they navigate the innovation process. We discover why Tesco segments millions of customers into just six categories, how Green King balances 2,000 traditional pub-goers with innovation at the menu periphery, and why even the most science-backed products need consumer testing to distill complex claims into one simple line.Our expert panel will guide you through in our look ahead to 2026 and beyond.

Dairy products may be perceived as 'much-loved by uninspiring' in some quarters, but there's plenty of work being done to change the category's image.In this episode of the Food Matters Live podcast, recorded at our Dublin event, we discover how it's being transformed through the prism seven consumer lifestyle pathways.We learn about communal dining trends driving butter and cheese boards across Gen Z, and "prejuvenation" - where 20-somethings obsess over aging and drive collagen-infused dairy innovation.And there is a GLP-1 angle. As appetite suppressors change how people experience food, dairy is leaning into sensory innovation - texture (yogurts with three different textures in one pot), olfactory cues (fragrance as a purchase driver in Chinese RTD teas), and maximalist joy. From milk manga comics revealed as Japanese schoolchildren empty their bottles, to Velveeta's unapologetic 100-year celebration with nail polish and candles, dairy's future isn't about being healthy and boring - it's about nutrient density delivered with color, fun, and connection.

The next wave of protein innovation is here - and it looks nothing like the plant-based burgers that dominated the last five years. In this episode of the Food Matters Live podcast, recorded at our Ascot event in 2025, we explore two radically different approaches to meat alternatives.Mycelium fermentation that grows centimetre-length muscle-like fibres, requiring just four ingredients, and extremophilic micro algae that thrive at pH 1 without contamination or arable land.But our panel of experts also confront the hard numbers: with billions of chickens slaughtered annually and current meat consumption mathematically unsustainable by 2050, these innovations must need to achieve price parity, superior nutritional value, and genuine consumer acceptance to make a meaningful impact.

What does the future hold for flavour innovation in the food sector?In this episode of the Food Matters Live podcast, recorded at our event in Dublin, five culinary innovators reveal which flavour trends are defining the 2020s - and which unexpected ingredients will reshape menus by 2030.The panel dissects everything from "borderless cuisine", to the relentless march of hot honey across every category. And what of plant-based meat alternatives? Some of our panel push back on products trying too hard to mimic meat.And could we be about to witness a turnaround in fortunes for the PR around MSG?

Can you reformulate a product to reduce sodium by 25% without losing the rich savoury profile consumers expect? And even if you can, will shoppers actually buy it? The UK's high fat, salt and sugar (HFSS) regulations have sparked the biggest wave of reformulation the food industry has seen in decades - but success requires far more than technical prowess. In this episode of the Food Matters Live podcast, recorded at our Ascot event, three speakers reveal the complex reality of making food healthier while keeping consumers coming back for more.And there's another challenge: just as companies invest millions reformulating to current benchmarks, there are further changes in the works. How can industry maintain momentum when the regulatory goalposts keep moving, and 40% of shopping baskets still come from HFSS products?

What happens when 12% of US adults start using weight loss medication that suppresses their appetite? We're finding out in real time - and the food industry is working to respond. In this episode of the Food Matters Live podcast, recorded at our event in Dublin in November 2025, we look at how GLP-1 drugs like Ozempic and Wegovy are already leading to retailers and manufacturers all over the world fundamentally rethinking their strategies.The numbers are stark: households using GLP-1s spend 6% less on food overall, meanwhile, protein yogurts, meat snacks, nutrition bars and fresh produce are thriving as users seek nutrient-dense foods to maintain nutrition while eating far less.GLP-1 isn’t a side story, in fact, this consumer segment is already the same size as the vegan/vegetarian market in the UK. And the signs are that it’s only going to grow.The real challenge is, we don't know if users will take these drugs once, multiple times in cycles, or continuously at maintenance doses - and each scenario requires completely different food industry responses.

As the gut microbiome emerges as a "forgotten organ" implicated in everything from cardiovascular disease to Parkinson's, the biotics landscape is exploding beyond probiotics. In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, a panel of experts take a deep dive into the world of pre, pro and postbiotics.They reveal how plant-based meat fibres, and probiotic fermented foods are reshaping our understanding of gut health - and challenging how we communicate these complex benefits to consumers.We discover how heat-inactivated bacteria can deliver gut, immune, and even mental health benefits without the stability challenges of live probiotics, look at how plant-based meat alternatives increase beneficial fibre-degrading microbes, and tackle the communication issue: how do you explain to consumers that not all fermented foods contain probiotics, that more probiotic strains isn't necessarily better, and that throwing multi-strain supplements at a Western diet won't magically fix everything?

Is AI going to revolutionise food and beverage innovation, or are we being sold a lot of hype? While 85% of digital transformation efforts fail, companies like Coca-Cola and Carlsberg are already using AI for everything from trend-spotting to flavour prediction. In this episode of the Food Matters Live podcast, recorded at our event in Dublin in November 2025, Antonio Weiss, author of "AI Demystified," cuts through the hype to reveal what's actually working in AI-powered new product development.Antonio explains why he believes large language models are useful for some parts of NPD (marketing, branding, trends), while the serious work of flavour prediction and demand forecasting requires specialist machine learning models like graph neural networks. He maps out both optimistic and pessimistic scenarios. Can we maintain the human "through line" between creator and consumer, or will AI slop dominate our feeds? The answer may depend on the choices we make today.

Is personalised nutrition about hitting the perfect bullseye with algorithmic precision, or is it actually more like a game of beach ball - bouncing insights back and forth between company and consumer? Despite two decades of DNA analysis, continuous glucose monitors, and proprietary algorithms, most personalised nutrition advice still boils down to "eat salmon, broccoli, and brown rice" - recommendations people are already following. In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, our panel of experts argues that the future of personalised nutrition must shift from linear expert advice to interactive learning relationships. They discuss the gap what the industry recommends and what consumers can actually use in daily life, the role of microbiota, and personalised fibre recommendations.

What happens when precision fermentation, ultra-processed food backlash, GLP-1 drugs, and supply chain volatility collide? The food industry faces unprecedented challenges - and opportunities - as multiple disruptive forces converge simultaneously. In this panel discussion recorded at the Food Matters Live in Ascot in October 2025, industry leaders from across the value chain reveal how they're navigating what one panelist calls doing "everything, everywhere, all at once.” They discuss how engineering biology can create functional ingredients without the need for added additives, fermentation techniques from cultures outside Europe, and the delicate balance of meeting functional food claims like immunity while maintaining clean label credentials. They also delve into biometric data, GLP-1, and unstable cocoa supply chains.

What if the key to healthy ageing isn't just about living longer, but maintaining metabolic wellness, bone strength, and cellular youth throughout our lifespan? As obesity and type 2 diabetes continue to rise globally, the need for evidence-based nutritional interventions has never been more critical. In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, we delve into the nutrition that is supporting health across the ageing journey.We look at dietary fibre as a natural regulator for blood glucose control, and how an EU health claim for reduced glycemic response offers manufacturers a science-backed reformulation opportunity. We hear about research that suggests animal protein intake is associated with better bone mineral density in older adults.And we're introduced to a groundbreaking natural vitamin D3 source from mealworms that's three times better absorbed than conventional lanolin-based supplements.Can food reformulation and innovative ingredients truly support lifelong health, or are we still missing pieces of the longevity puzzle?

Can we really convert industrial CO2 emissions into complete nutrition without using any fertile land? As deforestation claims a forest area the size of 18 football fields every minute to meet food and feed demands, the search for genuinely sustainable protein sources has never been more urgent. In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, three experts reveal radically different approaches to solving the alternative protein challenge - from breathing cultivation systems to the nuanced reality of ultra-processed plant-based meat. We discover how technological advances are putting microalgae at the centre of the alternative protein conversation, we delve into the debate around ultra-processed foods, and the hidden challenge: even the most sustainable ingredient innovation can fail if supply chain realities aren't considered from day one. From multifunctional water-soluble proteins that foam better than egg, to understanding why Swiss soybean variety selection requires bringing farmers and industry together early, our guests argue that alternative protein success depends on looking beyond the ingredient itself to the entire value chain and evolving consumer priorities.