Food Matters Live Podcast

How can food manufacturers simultaneously make products healthier, more affordable, more sustainable, and maintain great taste - all whilst the regulatory landscape is shifting?The food industry has a rich history of adaptation, navigating everything from global crises, evolving regulatory landscapes, and consumer preferences.And it looks like that adaptability trait is going to need to continue for the foreseeable future, with the UK's new 10-year health plan and evolving HFSS guidelines creating a “perfect storm” for manufacturers.In this episode of the Food Matters Live podcast, made in partnership with Kerry, we explore how the industry can navigate these challenges without compromising on consumer appeal.History tells us the food industry is good at this stuff, so perhaps what’s on the horizon is more of an opportunity than a challenge.KerryKerry, the Taste Nutrition company, offers solutions that nourish lives all over the world. From humble beginnings as an Irish dairy co-operative, Kerry has grown into a large international food industry leader, with offices in 32 countries, 151 manufacturing facilities and more than 26,000 employees globally, including over 1,000 food scientists. We bring to the table our strong food heritage, coupled with over 40 years of experience, global insights and market knowledge, culinary and applications expertise, as well as a range of unique solutions that anticipate and address our customers’ needs. Consumers want food and beverages that are healthier and taste great while respecting the planet. At Kerry, we are partnering with our customers to create a world of sustainable nutrition for over two billion people by 2030.

Is gut health still a top priority for consumers? We know that awareness continues to rise, but there's evidence that fewer people are actually taking action when it comes to their diets. In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we explore how the gut health conversation needs to evolve beyond traditional disease management messaging. We hear how stressed, burnt-out consumers are shifting focus from long-term health goals to immediate quality-of-life concerns like energy, mood, and sleep - creating an opportunity to reframe gut health benefits around these daily wellness priorities. We also explore the critical but underexplored connection between gut health and menopause, explaining how the "estrobolome" - specific gut bacteria that metabolise estrogen - could be key to managing menopausal symptoms. From the challenge of making fibre "aspirational" like protein has become, to understanding why post-menopausal women's microbiomes become more similar to men's, our experts reveal why the gut health industry must pivot its messaging. Can brands successfully connect the dots between digestive wellness and the energy, mood, and stress management that consumers desperately need?

How do health and nutrition brands cut through the noise when social media influencers can spark viral trends overnight with questionable claims? From apple cider vinegar "miracle cures" to dangerous weight-loss promises, the supplement and nutrition industry faces constant battles against misinformation.That misinformation can undermine consumer trust and safety. In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we explore the practical challenges brands face in managing social media.The discussion covers everything from AI-powered claim verification tools to the challenge of explaining why 20-ingredient labels aren't necessarily "chemical-laden," and why nutrition education needs to start much younger.With the ultra-processed food debate and "cleaner label" conversations dominating social feeds, our speakers reveal their strategies for proactive content creation, working with credible healthcare professionals, and teaching consumers to spot red flags in nutrition messaging. Can brands successfully compete against the speed and simplicity of misinformation, or is the battle already lost?

Why has the ultra-processed food (UPF) debate reached fever pitch, yet seems stuck in an endless loop of confusion? Despite evolving beyond its initial black-and-white framing, the conversation continues to generate more heat than light. In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, our expert panel cuts through the misinformation to explore what's really driving public concern about food processing.From the challenges of science-led communication in an influencer-dominated landscape, to exploring why the NOVA classification system struggles with nuance, our guests reveal the practical realities facing both consumers and food manufacturers. The panel also tackles the emerging disruption of GLP-1 drugs and their potential to reshape food consumption patterns, questions whether retailers have gone too far with ingredient reduction, and explores why default healthy options at accessible price points might be the only equitable solution.

Whether it is health, sustainability, cost, or even the changes brought about by the big increase in GLP-1 treatments, the way we eat is evolving.Consumer behaviours are shifting, and what motivates people in their food choices is encouraging food manufacturers to think about their approach to nutrition. In this episode of the Food Matters Live podcast, made in partnership with BENEO and KREGLINGER , we unpack this evolving food landscape and how food manufacturers are facing up to the challenges and opportunities it presents.As we see consumers who are increasingly health-conscious, sustainability-minded, and looking for products that live up to their expectations around taste and texture, how is the industry responding?We delve into the crucial role plant-based proteins are playing in this new world, in particular faba bean products, as well as addressing issues such as supply, pricing and shifting consumer priorities.BENEO and KREGLINGER will be appearing at the Food Matters Live event in Ascot on October 8th and 9th.BENEOBENEO is your global partner in catering to the latest trends and developments in the food and feed industry. They aim to contribute to better nutrition and health. And with local branches all over the world, you always have a competent expert to talk to. Consumers actively choose foods that contribute to their well-being. Even more, products that match their individual lifestyles are on trend. As the demand for convenient and easy to prepare food continues, the expectations on nutrition also continue to grow. To name just a few, these include the reduction of sugar and fat without compromising on taste and texture, increased dietary fibre intake, plus a need for healthier weight and energy management. Meet Beneo in Ascot to discover their ingredient solutions in their technical tasting and insight sessions.KREGLINGERKREGLINGER SPECIALTIES offers an abundance of expertise in the sales, marketing, and distribution of specialty ingredients for the Food and Beverage Industry. Our ingredient portfolio comprises of clean label, functional ingredients which provide our customers with innovative, unique solutions with which to address the very latest trends and demands: sugar, fat and calorie reduction; Fibre Enrichment; Natural and Organic; Clean Label; and Health and Nutrition. Our aim is to develop productive partnerships with our customers, tailored to the individual customer requirements. Meet KREGLINGER in Ascot to discover their ingredient solutions in their technical tasting and insight sessions.

Food manufacturers are confronting a significant challenge that has the potential to transform the entire sector. The catalyst is GLP-1 medications, better known as weight-loss drugs. The surge in popularity of these treatments is forcing food companies to wrestle with entirely new consumer expectations. In this episode of the Food Matters Live podcast, made in partnership with IFF, we ask: how do you develop products for people whose fundamental relationship with eating has been altered? This extends beyond just current users of the medication, it encompasses those contemplating treatment, people who have discontinued it, and even people for whom the wider discussion has shifted their perspective on taste, texture and nutrition. GLP-1 treatments present manufacturers with both substantial product development challenges and remarkable possibilities. IFF IFF (NYSE: IFF) makes joy through science, creativity and heart. As the global leader in flavours, fragrances, food ingredients, health and biosciences, they deliver groundbreaking, sustainable innovations that elevate everyday products—advancing wellness, delighting the senses and enhancing the human experience. Learn more at iff.com, LinkedIn, Instagram and Facebook.

How can plant-based oils help solve some of the food industry's biggest challenges?From reducing greenhouse gas emissions to cutting costs, while maintaining great taste, plant-based oils are emerging as a powerful solution for manufacturers facing mounting pressure to deliver sustainable, affordable, and delicious products.But with concerns around deforestation and responsible sourcing, how do we harness their benefits without causing more harm?In this episode of the Food Matters Live podcast, made in partnership with AAK, we explore how innovative plant-based oil technologies are transforming everything from butter and dairy alternatives to chocolate and hybrid meats.We dive deep into Life Cycle Assessment tools, that help customers reduce their carbon footprint, discover how removing the "mediator" (livestock) can dramatically cut emissions, and tackle the complex conversation around palm oil.Our guests share real-world examples of how these solutions are helping manufacturers balance competing demands: delivering better taste, better health, better sustainability, and better costs all at once.AAK are a lead partner for the Food Matters Live events in Rotterdam and Ascot.AAKAAK are experts in plant-based oils and fats, the value-adding ingredients in many products people love to consume. They make these products better tasting, healthier, and more sustainable.At the heart of AAK's offer is Customer Co-Development, combining their desire to understand what Making Better Happen™ means for each customer, with the unique flexibility of their production assets, and deep knowledge of products and industries, including Chocolate & Confectionery, Bakery, Dairy, Plant-based Foods, Special Nutrition, Foodservice, and Personal Care.Meet AAK at Food Matters Live in Ascot and Rotterdam where they will be showcasing their innovative ingredient solutions and discussing solutions to real-world challenges around functionality, sustainability, and cost optimization.

Since Brexit, food manufacturers face an unprecedented challenge: navigating two completely different regulatory systems that are rapidly diverging from each other.In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in May 2025, Camden BRI's Regulatory Affairs Manager, Sharon Morey, reveals why trying to predict what regulatory changes are on the horizon has become more critical - and more difficult - than ever before.From the "crystal ball problem" of predicting regulatory changes, to the practical realities of managing dual UK-EU compliance, she explores the regulatory minefield facing today's food industry.Sharon reveals why there's "no such thing as a natural alternative" to food additives, shares updates on long-awaited CBD authorisations, and explains how sustainability legislation is reshaping everything from packaging to environmental claims.

What are the real barriers preventing fibre from achieving meaningful integration into our daily diets?Only 10% of the UK population meets daily fibre requirements, yet innovation continues to accelerate in this space.In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in May 2025, our expert panel explores why fibre could finally be having its moment.From technical formulation challenges to consumer perception issues, our guests reveal the practical realities of bringing high-fibre products to market.They also share successful case studies from Danish whole grain partnerships and innovative school breakfast programmes - showing widespread adoption is possible.

Why has gut health become a mainstream conversation, and what are the real barriers to bringing innovative gut health products to market?Research into gut health has exploded over the past 10-15 years, with consumers increasingly seeking functional foods that deliver benefits beyond basic nutrition.In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in May 2025, our expert panel explores the driving forces behind gut health's rise to prominence.From baby food to kefir, they reveal how traditional products are being reimagined with cutting-edge science around probiotics, prebiotics and postbiotics.They also share real-world challenges around regulatory restrictions, the complexity of culture communities in fermented products, and the ongoing quest to make fibre more appealing to UK consumers.

Sugar reduction is reshaping how food manufacturers approach product development, but how do you go about balancing health with taste preferences? With health consciousness rising and regulatory pressure mounting, the industry faces unprecedented challenges. The demand is clear, with over a third of European consumers actively buying more reduced or no added sugar products. In this episode of the Food Matters Live podcast, made in partnership with Ingredion, we explore the evolving sweetener landscape and discover how manufacturers are rising to meet consumer expectations without compromising on taste. We delve into the science of sweetener development, the importance of clean label formulations, and the complex regulatory environment that's reshaping product development strategies. From stevia innovations to texture solutions, our expert guests reveal how successful sugar reduction requires a holistic approach that considers the entire recipe – not just the sweetening component. Ingredion will be appearing at the Food Matters Live events in Rotterdam 23-24 September and Ascot 8-9 October. Ingredion Ingredion Incorporated, headquartered in the suburbs of Chicago, is a leading global ingredient solutions provider serving customers in nearly 120 countries. With 2024 annual net sales of approximately $7.4 billion, the Company turns grains, fruits, vegetables, and other plant-based materials into value-added ingredient solutions for the food, beverage, animal nutrition, brewing and industrial markets. With Ingredion Idea Labs® innovation centers located around the world and more than 11,000 employees, the Company co-creates with customers and fulfills its purpose of bringing the potential of people, nature, and technology together to make life better.

What are the real barriers preventing sustainable proteins from achieving mass market penetration? Innovation continues to accelerate in this space, but there are still challenges around mainstream consumer acceptance.In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in May 2025, our expert panel explores the complex landscape of sustainable protein adoption.From contract catering to retail dairy, our guests reveal the practical realities of introducing alternative proteins into established food systems.One of the key issues is, although consumers express interest in sustainable options, trust remains the primary barrier to adoption. Our guests share real-world examples of successful protein innovations, and discuss how major food service providers are integrating carbon footprint data into menu development.

We know that HFSS (foods that are high in fat, salt and sugar) regulations are reshaping how food manufacturers approach product development, marketing, and consumer engagement. With advertising restrictions coming into force and complex compliance requirements, the industry faces unprecedented challenges in navigating this regulatory landscape.So how do we balance nutritional reformulation with consumer taste preferences while staying compliant with evolving HFSS policies? It's a complex challenge but one that's becoming increasingly critical as the October 2025 deadline approaches.Are panel of experts discuss reformulation and innovation challenges, legal compliance and enforcement, and how different stakeholders are working together to navigate HFSS requirements.

The food industry is experiencing a fundamental shift toward accelerated product life cycles, where limited editions and seasonal launches are becoming the norm. So what does this mean for manufacturers?In this episode of the Food Matters Live podcast, made in partnership with AGRANA, we explore how the food industry is adapting to an era where the "need for new" is driving new product development. Of course, this creates operational challenges – from sourcing raw materials to developing formulations that hit the right flavour and texture notes. But it also creates great opportunity to develop products that really stand out and push the innovation boundaries.Our guests from AGRANA’s Fruit segment share the reality of modern product development, where global networks must spot emerging trends early while local expertise tailors solutions to specific markets. They reveal how preparation specialists are becoming the unsung heroes of this acceleration, providing the solutions that allow brands to diversify their portfolios quickly.AGRANA The AGRANA Group is a listed, global corporation that specializes in creating industrial products from agricultural commodities – fruit, starch and sugar with 49 production sites worldwide.AGRANA’s global fruit business offers a wide range of creative and innovative solutions for the food and beverage industry. The product range includes fruit preparations, brown flavour preparations, preparations with inclusions, cereals, grains & seeds, savoury preparations, sauces & toppings, syrups & smoothie bases, and frozen fruits. These solutions are to be used in dairy, ice cream, bakery, food service and beverage industries.They have a truly global presence in this business segment with 23 production sites on all continents. AGRANA’s product development work incorporates the latest global consumer and health trends. Guests:Dieter Cendon, Global Product Portfolio Manager, AGRANAAnd Melanie Sturm, Global Marketing Manager, AGRANA

How do we create nutrition products that resonate with every generation? It's a complex challenge but one that's becoming increasingly important as the active nutrition market evolves.The sports nutrition industry has traditionally focused on hardcore athletes, but we're seeing a fundamental shift towards "active nutrition" – products designed for consumers of all ages who want to stay healthy and physically active.We know that different generations have vastly different health priorities, communication preferences, and product format needs. In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we explore how brands can successfully navigate these generational differences to create products that work across multiple demographics, from understanding what drives each age group to practical formulation strategies.And we examine real-world examples of how ingredients like protein and creatine can be positioned differently for various life stages, while maintaining scientific integrity and regulatory compliance.Guest:Mark Evans, Senior Scientist, Holland & Barrett

What does meaningful progress towards sustainability in the food industry actually look like?Is it setting ambitious targets and regular transparent reporting? Possibly.But the key thing is how those targets affect things on the ground, the tangible benefits we see as a result.In this episode of the Food Matters Live podcast, made in partnership with AAK, we look at targeted initiatives that are creating impact at scale, while also addressing some of the sector’s most complex challenges.We learn about efforts to empower women in West Africa (and find out all about rocket stoves), how data is being used to drive regenerative agricultural practices in Swedish Rapeseed, and we tackle the tough questions around palm oil.AAK are a lead partner for the Food Matters Live events in Rotterdam and Ascot.AAKAAK are experts in plant-based oils and fats, the value-adding ingredients in many products people love to consume. They make these products better tasting, healthier, and more sustainable. At the heart of AAK’s offer is Customer Co-Development, combining their desire to understand what Making Better Happen™ means for each customer, with the unique flexibility of their production assets, and deep knowledge of products and industries, including Chocolate & Confectionery, Bakery, Dairy, Plant-based Foods, Special Nutrition, Foodservice, and Personal Care. Meet AAK at Food Matters Live in Ascot and Rotterdam where they will be showcasing their innovative ingredient solutions in their technical tasting and insight session.

What happens when a booming sports nutrition market collides with regulatory reality and patchy evidence?In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, a panel of industry experts delve into the commercial realities facing sports nutrition brands today.They discuss health claims, the novel foods approval process, and maximum vitamin limits.But it's not all about regulation. This episode covers the latest active nutrition trends and consumer behaviours.Active nutrition now covers everyone from couch-to-5K runners to elite athletes, but what they want and need can vary greatly.

When it comes to new product development, trends are a huge factor in what gets made and what doesn't. But which food trends deserve the hype and which are flying under the radar? In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we gather a panel of industry experts to discuss what's overhyped and underestimated in NPD right now. Our panellists pull no punches: artificial sweeteners have failed to tackle obesity, lion's mane mushrooms are being oversold as superfoods, and the protein obsession on TikTok is driving meat consumption back up for the first time in years. Meanwhile, fermentation remains criminally underestimated as the missing piece in our nutritional puzzle, and pulses offer untapped potential for both human and planetary health. And, of course, the topic of AI comes up - just how much of an impact is it having (and will it have) on NPD in the food sector?

Have you ever wondered what it would take to feed 10 billion people without destroying the planet?In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we tackle this question head-on with a leading researcher from the Bezos Centre for Sustainable Protein at Imperial College London.Dr Rodrigo Ledesma-Amaro breaks down the uncomfortable truths about our current food system: agriculture accounts for 33% of global greenhouse gas emissions, we are wasting 30% of everything we produce, and yet demand is skyrocketing as the world population heads toward 10 billion by 2050.He explores three game-changing approaches to alternative proteins that could solve this puzzle, and reveals how cutting-edge science is making the impossible possible, including yeast that's been launched to space to tackle the cost of feeding astronauts. But the real story is how these breakthrough technologies could transform food production right here on Earth.Guest:Dr Rodrigo Ledesma-Amaro, Director, the Bezos Centre for Sustainable Protein

Picture yourself standing in the supermarket aisle, reading a food label that promises the world: "Boosts immunity!", "Burns fat naturally!", "Scientifically proven results!" - and finding yourself wondering: "Wait, can they actually say that?"In this episode of the Food Matters Live podcast, recorded at our event in Manchester in November 2024, we tackle a deceptively simple question: Who's actually watching what food companies say about nutrition, and are the current rules fit for purpose in our digital age?Our guest speaker unpacks the world of nutrition regulations, from the glaring gaps in current legislation to the wild west of social media marketing. We explore how traditional advertising rules are being challenged by Instagram stories and TikTok videos, and whether artificial intelligence might hold the key to monitoring the millions of nutrition claims made every day across digital platforms.Lewis Wallis, Regulatory Affairs Advisor, Campden BRI

Think back to the times in your life when you saw a food product on a shelf that really stopped you in your tracks and made you say "wow". Maybe it even ended up disrupting a whole sector, with competitors rushing to emulate the success of that particular product. In this episode of the Food Matters Live podcast, made in partnership with Raps, we ask a simple question: Are we seeing enough genuine innovation in the food and drink sector, or is the industry playing it safe? We discuss the challenges of new product development, the importance of genuine innovation, and the role of consumer trends in shaping food products. Along the way, we delve into some of the complex questions around product formulation and the need for culinary creativity to meet evolving consumer demands and eating habits Raps is taking on a key role at Food Matters Live in Ascot in October 2025. Guests: Leo Bewers, Business Development Chef, Raps UK Leila Lawrence, Market Development Manager, Raps UK

It is clear that having access to good data is a key requirement for any food business trying to reach sustainability targets, but what does that look like in practice?In this episode of the Food Matters Live podcast, recorded live at our event held in Manchester in November 2024, we hear from a leading figure about their journey with data and sustainability.Meredith Ford is Head of Sustainability for the UK and Ireland at SSP International, a food service provider operating in airports and train stations all around the world.Meredith shares insights on leveraging data to analyse carbon footprints, the importance of prioritising actions based on data, and the challenges of changing consumer perceptions about sustainability. She also highlights various experiments conducted to optimise menus and product ranges for lower carbon impact, emphasising the alignment of sustainability with commercial goals.

The whole of the food industry is affected by science-based targets on sustainability - but whose targets are they? Are we aiming to satisfy consumer demand, the wants and needs of investors, or is the industry simply following what regulators say needs to be done? In this episode of the Food Matters Live podcast, recorded at our event in Manchester in November 2024, our expert panel offer their views on who is driving the push for sustainability. The discussion also delves into the challenges of data integrity, the significance of Scope 3 emissions, and the need for supplier engagement. They delve into the evolving landscape of sustainability within organisations, focusing on carbon literacy, fish stock management, climate disclosures, and the integration of science-based targets. Gina Camfield, Head of ESG, Aramark UK & Global Offshore Paul Irwin-Rhodes, Head of Sustainability and SHE, Greggs Chris Shearlock, Sustainability Director Europe, Thai Union

How can partnerships help overcome the barriers to regenerative agriculture and drive lasting change in the food system? In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, we once again explore how industry is embracing the move towards regenerative agriculture, but crucially through the lense of the power of partnerships.Our panel discusses the importance of financial incentives for farmers, the barriers to adopting regenerative practices, and the need for a systemic change in the agricultural sector. They also highlight the significance of measuring outcomes beyond carbon reduction, such as biodiversity and soil health, to ensure the long-term success of regenerative agriculture.Guests:Andrew Voysey, Chief Impact officer, Soil CapitalLuc Beerens, Global Sustainable Sourcing Director, Mars Incorporated

Does ultra-processed plant-based food have a role to play in the future of sustainable nutrition?Huge strides have been made in the plant-based sector and benefits continue to be discovered, yet the market is plateauing. With an increasing backlash against ultra-processed foods targeting the sector, plant-based doesn’t always carry the allure it once did. Has the opportunity been over-hyped or can new ingredients and technologies inject new life and nutritional value into the market? In this episode of the Food Matters Live podcast, recorded at our event in Manchester in 2024, an expert panel discusses the potential role the plant-based sector has to play in the shifting the food industry to a more sustainable, more nutritious future.Guests:Indy Kaur, Founder, Plant FuturesProfessor Alexandra Johnstone, the Rowett Research Institute of Nutrition and Health, the University of AberdeenDr Marjolijn Bragt, Programme Manager, Nutrition for Optimal Health, Wageningen Food and Biobased ResearchEmer Lowry, Partner, Sustainability and Ethics Specialist in Health, Waitrose

As the food and drink industry adapts to seemingly ever-changing market conditions, could a process with deep historical roots provide the answers to some of the most pressing modern-day challenges?The world of food is constantly changing, whether its customer preferences, concerns about the environment, or global affairs having an impact on supply chains.The food industry is remarkably resilient, partly because it is so good at adapting.In this episode of the Food Matters Live podcast, made in partnership with Baking With Lesaffre and Biospringer by Lesaffre, we meet two companies with incredible histories that are leading the charge into the future.Both companies believe, with good evidence, that part of the solution to some of the challenges on the horizon is fermentation.We explore how they are adapting to shifting consumer demands, the role of yeast in plant-based alternatives, and why fermentation is having a resurgence.Baking With Lesaffre and Biospringer by Lesaffre are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester.Guests:Daryl Smith, Business Manager UK & Ireland, Biospringer by LesaffreRoy Parton, Commercial Director, Baking With Lesaffre, UK & Ireland

How much work goes into getting a food or beverage product from concept to our supermarket shelves?It seems obvious that the starting point of a successful launch, is coming up with an idea that will sell, but how do you know that consumers will want to buy what you produce?The truth is, it's not possible to know for sure, but with the right research, insights, creativity and testing, it is possible to give yourself the best chance of success.In this episode of the Food Matters Live podcast, made in partnership with IFF, we go on a journey through the NPD process, to find out how they deliver groundbreaking, sustainable innovations that elevate everyday products.We explore how they use insights, data-driven forecasts, trends, and cognitive science to help their customers satisfy consumer demand.We also meet the product development team, who use all of that data, and their own creativity, to bring those ideas to life.IFF are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester.Richard Neish, Senior Manager Global Trends & Foresight, Consumer Intelligence, TasteAnne Besnard, Global Director, Cognitive and Data Science, TasteBernardo Juan Fleming, Trends and Foresight Director, ScentMarine Hetheier, Global Trends and Foresight Senior Manager, ScentLisa Lord, Design Team Lead for Beverage & DairyChet Willcock, Senior Research Chef Culinary

Sustainability targets are now well-established as a crucial part of any food company's future plans, with science-based targets seen as the gold standard.But a lot of companies are still grappling with the idea of what these targets are, how to implement them, and how to convert them into something valuable for themselves and their consumers.In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, we try to address some of those concerns.Our speaker is Gina Camfield, Head of ESG at Aramark UK & Global Offshore.She discusses the company's journey towards achieving science-based targets in sustainability, and outlines the challenges faced, such as data collection and stakeholder engagement, and highlights the strategies employed to overcome these obstacles. She also emphasises the importance of collaboration, innovative solutions, and the need for continuous improvement in sustainability efforts. The conversation also touches on future directions, including recipe reformulation and sustainable sourcing strategies.

Strong customer relationships are at the heart of any successful business, whether in the food industry or elsewhere. But these connections do not happen by chance - they require careful nurturing and alignment.In this episode of the Food Matters Live podcast, we are joined by members of the customer account management team at Azelis Food and Nutrition to uncover how they cultivate and maintain these essential partnerships.Azelis is a trusted supplier of ingredients and services, offering technical and regulatory support to food and beverage manufacturers. Their reputation as industry leaders is well-established.They have worked closely with Food Matters Live for many years, and this year, they are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester.In this episode we cover: How the team at Azelis build and maintain their customer relationships. The crucial role market and trends analysis plays in their work. How the customer account management team works with the technical team at Azelis. What you can expect from the Azelis team at Food Matters Live: Tastes of Better in Manchester. Guests:Azelis Sales Managers Adam Hill, Hamit Walia, Jacob Lakin, Kelly Whitmore

Regenerative agriculture is gaining traction in the food industry, but how far along are we in its adoption, and what challenges remain?In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, we bring together an expert panel to examine the real-world impact of regenerative practices.They discuss food and drink brands leading the way, the difficulties of scaling regenerative systems, and the need for credible measurement frameworks. The conversation also explores the balance between environmental impact, cost, and industry collaboration in making regenerative agriculture more accessible.The big question is: can businesses truly claim to be regenerative, or is it an evolving process rather than an absolute standard?Guests:Mark Varney, Head of Fair to Nature, RSPBDr Matt Hutcheson, Industry Solutions Officer, SAI Platforms

How are deforestation regulations and policy developments reshaping the ingredients supply chain? In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, an expert panel offer their insights in this fascinating and evolving area. They explore the complexities of deforestation in international supply chains and analyse the role the UK and Europe has in global deforestation, with key commodities such as cattle, soy, cocoa, and palm oil contributing significantly. The big question is how will the European Union Deforestation Regulation (EUDR) impact businesses, supply chains, and smallholder farmers? Guests: Chris West, Deputy Director for Research, Stockholm Environment Institute, University of York Nahuel Tunon, Head of Sustainable Sourcing, The Fairtrade Foundation

Most would agree that healthy ageing and a healthy diet go hand-in-hand, but does the science support the assertion?In this episode of the Food Matters Live podcast, recorded live in Manchester in November 2024, our expert panel examines how are understanding of the role of nutrition in ageing is developing.As lifespans increase, so too does the percentage of our lives experts expect us to spend in poor health, but can we ensure we live long and healthy lives by watching what we eat?Our experts look at which foods can be developed and fortified to provide positive nutrition in later life, delve into the world of the gut-skin axis, and discuss how healthy ageing is as about resilience, not just longevity.Guests:Jelena Vulevic, CEO and Co-Founder, veMico LtdDr Tanja Harrison, Founder and Director, The Menopause Larder Ltd

In recent years, gut health has become a dominant topic in the nutrition conversation, but how much of the science is truly understood by consumers?We know that people are increasingly aware of the influence of the gut microbiome on health outcomes, but the science is much more complex than commonly understood. In this episode of the Food Matters Live podcast, recorded live in Manchester in November 2024, our panel of experts delve into the topic and how the food industry is responding to increased consumer demand.They explore the very latest findings which are shaping our understanding of this dynamic and nuanced market.Guests:Jon Walsh, Co-Founder, Bio&MeDr Holly Neill, Science Officer, YakultClemence Cleave, Registered Nutritionist and Workplace Wellbeing Consultant, Rocket Fuel Wellbeing

There is widespread agreement that regenerative agriculture has the potential to transform the global food industry, but how might that look in practice in the food service sector?In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, our panel of experts answers that question.The food service supply chain has some unique challenges that, on the face of it, could make it more difficult to bring regenerative practices to the fore.But with every great challenge, comes great opportunity, and if this episode shows us nothing else, it reveals some of the great work that is already being done.Guests:Hattie Park, Head of Sustainability, The All England Lawn Tennis Club.Jonathan Davies, Managing Director, Levy

2025 looks like being the year of nutraceuticals, but what trends should we all have our eyes on? In this episode of the Food Matters Live podcast, recorded live our event in Manchester in November 2024, we look at the evolving landscape of nutraceuticals. Responding to the fact that women's health has been a dominant topic in recent years, we focus on men and nutraceuticals, a specific area where there is a gap in the market for men's supplements. With consumer awareness rising and new data-driven formulations entering the market, men’s health supplements are undergoing a major transformation. As our expert panel puts it, “It’s no longer just about a one-size-fits-all multivitamin - men are looking for targeted, science-backed solutions that support their long-term well-being.” Guests: Ashley English, Head of Product Development, HTC Health

There is no getting away from it; Western diets are lacking in fibre, but what are the implications for our health? As awareness grows around the critical role of fibre in overall health, it is more important than ever to look closely at the current state of fibre consumption and its implications. In this episode of the Food Matters Live podcast, recorded at our event in Manchester in November 2024, our expert panel lays bare the true picture of fibre intake in the UK. Our guests discuss how a lack of fibre is contributing to our overall health, the challenges around increasing fibre consumption, and the opportunities stemming from low fibre intake. All of this with one overarching question; how do we bridge the fibre gap? Guests: Nicole de Wit, Food, Health and Consumer Research, Wageningen Food & Biobased Research Eric Holub, Professor of Plant Genetics, University of Warwick

As with any production process, the production of food leads to by-products that are discarded. But are we doing enough to put these products to use and avoid waste? In this episode of the podcast, recorded live at the Food Matters Live event in Manchester in November 2024, we examine the transformative potential of upcycled food, including its economic, environmental, and societal impact. What more can governments do the incentivize upcycling in the food industry? How do we get the food industry to work together to help solve the waste issue? And how much waste is too much waste? We hear from leading experts in this field and learn about some exciting real-world examples of collaboration between businesses, policymakers, and academics. Upcycling is just one piece of the broader sustainability puzzle, but it is an important one. Guests: Alessandro Biraglia, Associate Professor of Marketing, Leeds University Amanda Oenbring, Chief Executive Officer, Upcycled Food Association

Cognitive health is of increasing concern to an ageing population, but what role does nutrition have to play in this vital area?From memory to mood, cognitive health encompasses a wide range of elements, and there is good evidence that all of these things can be influenced by nutrition. In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, our panel of experts delves into the world of positive nutrition and cognitive health.In an environment of increasing consumer awareness and engagement with health and nutrition, cognitive health is an area in which the science and opportunities continue to evolve. This episode examines the latest trends and functional ingredients shaping the market.Guests:Dr Matthew Pontifex, Lecturer in Health Sciences (Dietetics), University of East AngliaDr Catarina Rendeiro, Assistant Professor in Nutritional Sciences, University of BirminghamAndy Thomas, Founder and Chief Executive, BetterYou

Personalised nutrition is transforming the world of sports science, offering groundbreaking insights into how tailored strategies can enhance athletic performance and recovery. But how far has the field come, and what challenges remain?In this episode of the podcast, recorded live at Food Matters Live in Manchester in November 2024, our panel of experts explores the latest research and practical applications of personalised nutrition in sport.From the science of nutrigenomics, to the evolving understanding of the gut microbiome, our speakers discuss the technologies and strategies shaping the future of sports nutrition.They cover advances in genetic testing, biomarker analysis, and wearable tech, and how they relate to questions about reliability, ethical considerations, and real-world implementation.This episode unpacks the cutting-edge research and collaborative efforts needed to bring personalised nutrition from theory to practice, helping athletes at all levels unlock their full potential.Guests:Rob Hobson, Registered NutritionistSamantha Abbott, Lecturer, Nottingham Trent UniversityEmma Fielding, Marketing Communications Specialist, GNT

Gut health, nutrition, and public health are dominating conversations in the food industry, but what are consumers most concerned about in 2025 and beyond? In this episode of the podcast, recorded live at the Food Matters Live event held in Manchester in November 2024, our panel of experts define the issues and concerns that will be driving the nutrition sector in the years to come. We explore the latest insights shaping consumer trends and public health strategies, with a particular focus on gut health, women’s health, and the drive for a cleaner, more transparent food system. From the rise of functional nutrition to the science behind ultra-processed foods, they discuss the changes needed to make healthier choices accessible for everyone. Guests: Bertel Haugen, Head of Innovation and Sustainability, Rude Health Adele Costabile, Professor of Clinical Nutrition and Microbiome, University of Roehampton Dr Emily Prpa, Company Nutritionist and Science Manager, Yakult

In this episode we look back at some of the highlights from previous podcasts we have made, focussing on some of the biggest names we have interviewed.You will hear from journalist and campaigner George Monbiot, the Green Party peer and former party leader Natalie Bennett, Olivia Ferdi who is co-founder of the drinks brand TRIP, and David Nabarro who is a member of the steering committee for the UN Global Crisis Response Group on Food, Energy, and Finance.Many of the conversations we re-visit focus on sustainability in the food industry, how are doing and some ideas on how we can improve things.The Food Matters Live podcast is taking a short break over Chrtistmas, but we will return in January with brand new content for 2025.

In this episode, we dive deep into the link between nutrition and healthy ageing, but bringing together highlights from previous episodes on the topic.With an ageing population in much of the western world, growing old healthily is of increasing concern to a growing number of people.The links with nutrition seem logical, eat well and you are more likely to live a healthy life.But what do we know about the scientific links between what we eat and how healthy we are in later life?We cover a number of topics in this episode:Healthy ageing and nutrition trendsWhat healthy ageing actually looks likeBlueberries and so-called 'superfoods'Fortification and claims on packagingIf you would like to get more detail on the topics covered in this episode, take a listen to the full episodes:Why healthy ageing never tasted so goodIngredients for longevity and health in later lifeBrilliant blueberries? Here's what the science saysEating for the future: Nutrition’s role in healthy ageing

Technology is reshaping the food industry, enabling faster innovation, improved efficiency, and more personalised product offerings. But how are businesses navigating the balance between cutting-edge tools and consumer expectations, especially when it comes to new product development (NPD)?In this episode of the Food Matters Live podcast, recorded live at our Food Matters Live event in Ascot in October 2024, our expert panel discusses the role of technology in driving product development, from recipe management systems to the impact of artificial intelligence on the innovation process.Technology can help us streamline NPD workflows and analyse vast amounts of consumer data, so how will that help companies, both large and small, innovate more effectively?Our panel delves into the pros and cons of emerging technologies, the importance of balancing data-driven insights with the human touch, and how businesses are leveraging tech to scale quickly without compromising on quality.Guests:Michael Adams, Head of Product Innovation, Campden BRIAndrew Godley, Professor of Entrepreneurship and Innovation, University of SussexMichaela Neame, Head of Product, Merchant GourmetAmir Mousavi, Founder, Good Food Studio

The rise of plant-based foods has been fuelled by the global push for sustainability and healthier diets. But with ongoing debates about taste, texture, and the ultra-processed food narrative, how is the industry adapting to meet consumer expectations?In this episode of the Food Matters Live podcast, recorded live at Food Matters Live in October 2024, our expert panel explores the innovations, challenges, and opportunities shaping sustainable nutrition today.Check out our Events CalendarFrom the development of mycoprotein as a sustainable protein source, to tackling ingredient innovation, flavour, and nutritional profiles, there are plenty of exciting opportunities and challenges ahead.Our panel unpacks the role of alternative proteins, the potential of locally sourced ingredients, and the evolving consumer mindset around sustainable nutrition, from plant-based and beyond.Guests:Dr Hannah Theobald, Head of Nutrition, Marlow FoodsAnthony Warner, Freelance Development ChefZoe Hill, Registered Associate Nutritionist, British Nutrition FoundationJoanne Lunn, Partner and Senior Ethics and Sustainability Manager, Waitrose

Food allergies are a growing public health concern, impacting millions worldwide and reshaping how we think about food safety. So how if the food industry doing when it comes to protecting consumers?In this episode of the Food Matters Live podcast, recorded live at Food Matters Live in Ascot in October 2024, our panel of experts delves into the latest developments in allergen management and consumer protection. Check out our Events CalendarFrom the significance of near-miss reporting, to the implications of emerging allergens, our panel share insights into the challenges and solutions shaping the future of allergen safety.With one in 12 children now living with a food allergy, and 30% of them managing multiple allergies, ensuring safe and inclusive food options is critical. This episode unpacks the collaborative efforts needed across the industry to create a safer, more transparent food system for everyone.Guests:Caroline Benjamin, Founder, Food Allergy AwareJulianne Ponan MBE, Founder and CEO, Creative NatureAmena Warner, Head of Clinical Services, Allergy UKSterling Crew, President, IFST

Consumers are the driving force behind innovation in the food industry, but how well do we know what they want?In this lively episode of the Food Matters Live podcast, recorded live at our October 2024 event in Ascot, our panel of industry experts focuses on consumers; their tastes, behaviours, and budgets.They look at the trends that are reshaping what we and how we eat, now and into the future.Crucially, the food industry is a global business, and our panelists also delve into the evolving tastes in global cuisine. Which regions are leading the way, with products that will be on all of our supermarket shelves in the months and years to come?They also look at the complex challenges around ultra-processed foods. How can manufacturers balance consumer demand for “clean” ingredients, with the realities of food production and shelf-life requirements?Guests:Rob Kidd, Independent Food Industry ConsultantVhari Russell, Founder, The Food Marketing ExpertsMichaela Neame, Head of Product, Merchant GourmetBen Harper, Strategy and Insights Lead, Finsbury Food Group

What impact does what we eat and drink have on our health in later life?In this episode of the Food Matters Live podcast, recorded live at our event in Ascot in October 2024, a panel of nutrition experts explores the challenges and opportunities in promoting healthy ageing through diet. They discuss the latest consumer insights around ageing, as more people than ever are prioritising wellness and quality of life as they grow older.Check out our Events CalendarThey tackle complex challenges, such as the lack of one-size-fits-all solutions and the need for foods that support diverse cultures and dietary habits.Our panel also dives into the evolving relationship between food and medicine, examining how research-backed ingredients could offer direct health benefits and align with lifelong wellness goals.Guests:Silke Ullmann, Nutrition Communications, BeneoAmanda Schiach, Wolfson Institute of Population HealthJane Murphy, Professor of Nutrition, Bournemouth University

How are consumer habits going to change as Gen Z play an increasingly prominent role?In this episode of the Food Matters Live podcast, recorded live at our event in Ascot in October 2024, a panel of experts look at the mega trends shaping the food industry of the future.They discuss how Gen Z's values of authenticity, transparency, and environmental consciousness are reshaping the sector. Their skepticism toward traditional advertising and greenwashing is driving a new level of accountability, pushing brands toward transparency and genuine sustainability efforts.Our panel dive deep into the plant-based market’s evolution, with insights into what is holding the market back and where it might head next. They also discuss ultra-processed foods, the impact of consumer demands on industry practices, and how the lack of a standardised definition of “ultra-processed” complicates the picture.Guests:Steve Gladwell, Senior Associate, Food Strategy AssociatesThea Alexander, CEO and Founder, YFCharlotte Cremonese, Head of Food and Innovation, Charlie Bigham's

What is driving the next big product innovations in the food and drink industry? And how can we use data, digital tools and AI to support new product development, innovation and reformulation?These are the big questions put to our expert panel in this episode of the Food Matters Live podcast, which was recorded live at the Food Matters Live event, in Ascot in October 2024.Check out our Events CalendarFrom improving plant-based cheese to optimising recipes and predicting food trends, AI is helping revolutionise the way food products are created and brought to market.We delve into the practical applications of AI in the food sector, from simplifying data analysis to improving consumer research. Our panel also discusses how big data, digital modelling, and advanced analytics can help streamline processes across the supply chain, and how product developers are using digital tools to solve complex challenges like sodium reduction.Guests:Clare Otridge, Director, Grounded ResearchAnthony Warner, Development Chef and Writer, New Food InnovationRuben Rama, Global Sensory and Consumer Insights Data and Knowledge Manager, Symrise

What are the big trends and ingredient innovations that will shape the menus of the future?What changes are on the horizon that will re-shape the look of our plates 10, 15 or 20 years from now?In this episode of the Food Matters Live podcast, recorded live at the Food Matters Live event in Ascot in October 2024, a panel of experts offer their insights on those questions.The conversation explores the significant impact of social media on food trends, the role of chefs in adapting these trends, and the importance of sustainability and health in the food industry. Our panelists discuss how consumer research influences menu development and the growing emphasis on presentation and texture in dining experiences. They shine a light on the evolving expectations of consumers and, crucially, how the food industry will need to adapt to meet these demands.Guests:Rohan Wadke, ChefJamie Measor, European Head Nutritionist, Griffith FoodsTim Sheed, Head Chef, Fairmont Windsor Park