Food Matters Live Podcast

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

Sustainability in the food and drink sector is here to stay as a key issue, but what will drive it in the years to come? In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in April 2024, a panel of experts offer their views on this crucial question. The conversation explores the emerging trends in sustainable food and drink solutions, focusing on consumer engagement, the importance of data, transparency in supply chains, and the role of eco-labeling. Our panel discusses how sustainability is becoming a priority for consumers, the challenges of making sustainable choices, and the need for better labeling systems to guide consumer decisions. It is clear that reaching sustainability goals within the food and drink sector will require a collaborative effort, but can that be acheived? And if so, how? Guests: Natasha Maynard, Sustainability Programme Manager, IGD Amy McDonnell, Senior Sustainability and Social Innovation Manager, UK & Ireland, Danone Vanessa Henry, Research Director, Walnut Unlimited Mikaela Linden-Ibrahim, Senior Researcher, New Nutrition Business

A healthy gut is something that is increasingly on consumers’ minds, but where is the market heading and how much do we really know about how the food we eat impacts our gut?In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in April 2024, we assemble an expert panel to try to answer some of those questions.They discuss the complexities of nutrition and gut health, precision nutrition, the role of gut health products, and the regulatory landscape health claims on packaging.They also delve into the ethical considerations in marketing around gut health claims, and look at how consumer understanding is evolving over time.Guests:Bertrand Emond, Culture Excellence Lead, Campden BRIClaire Baseley, Industry Nutritionist and Regulatory ExpertSophie Medlin, Chair of the British Dietetic Association for LondonRick Miller, Food and Drink Associate Director for Specialised Nutrition, Mintel

Consumers are increasingly aware of their food choices and how those choices affect their health, so what will that mean for the food industry of the future?In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in 2024, our expert panel discusses the evolving trends in the food industry.They look to the future and contemplate where we might be heading in terms of health and sustainability, consumer behaviour towards cooking, innovations in retail, personalised nutrition, and the growing importance of allergen awareness. Check out our Events CalendarWhat might the 'free-from' market look like in five to ten years' time? How will manufacturers go about managing the balance between health and taste preferences among consumers? And how will the industry navigate the challenges presented by ultra-processed foods?Guests:Megan van Someren, CCO, Jamie Oliver GroupGail Stevenson, Head of Product Insight, TescoEdward Bergen, Senior Analyst: Food and Nutrition, FutureBridgeSophie Atkins-Ward, Group Head of Innovation, Hilton Food Group

How do we make our food systems more sustainable? It's a big question and it is a huge challenge. But we know that progress can be made.The food industry has a big impact on the climate and the environment, but we cannot just stop making food, we need to keep everyone fed. We also know that some of the processes we use to make food could be improved to lessen their impact on the world around us. In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we delve into the world of sustainable food systems to discover some of the incredible work already being done to reduce the industry’s impact on the climate and the environment.And we look to the future to see where progress could be made in the years to come.All of this progress is underpinned by the need to produce enough food to feed a growing population, whilst meeting the high safety standards the industry demands.Guest:Gilles Tisserand, Vice President of Climate and Biodiversity, Tetra Pak

Sourdough has taken off in recent years as the bread of choice for many consumers, but what does the future hold for the product?Although many of us turned our hand to sourdough starters during the Coronavirus pandemic, the trend of choosing it over other bread products does not appear to be abating.And when we look to its history, it is clear that it has long-held a place in people’s hearts.In this episode of the Food Matters Live podcast, made in partnership with Millbio, we delve into that history to look for clues to what the future might hold.It is clear that innovation is key to the sourdough story and with new developments being made as we speak, it all points to a rather rosey outlook for the sourdough market.Millbio are at the forefront of that innovation, and we discuss some of the latest products coming to market, why sourdough remains a popular choice with consumers and bakers, and the importance of clear labels and provenance as part of that journey.Guests:Alessandro Boggiani, CEO, MillbioFabrizio Nistri, Baker, Millbio

Healthy ageing, and in particular heart health, are big concerns for consumers. So how is the food industry responding?In this episode of the Food Matters Live podcast, made in partnership with BENEO, we dive into a critical topic that resonates with many of us. As we know, ageing populations are on the rise globally. In the UK alone, the number of people aged 65 and over has surged from 9 million to 11 million in the last decade. This demographic shift brings the importance of healthy ageing and heart health into sharp focus.We have previously discussed on the podcast the difference between an increased lifespan and an increased health span, spending our later years in good health. In this episode, we explore the market for products that promote healthy ageing, the trends we are seeing among consumers, and look at how how the food and drink industry is stepping up to meet consumer demand.Is functional nutrition the answer to increasing our intake of key nutrients? And how do we make products that are as good for our tastebuds as they are for our hearts? Guests:Adriana Arias, Country Manager UK, BENEOMike Hughes, Head of Research and Insight, FMCG Gurus

Health and wellbeing is big business, so what are the innovations the food and drink sector should be getting excited about?We are seeing a huge investment in this area and the benefits of new ingredients are being looked at all the time.But it is not just about following the latest trends, health and wellbeing through nutrition is also incredibly important to consumers, so what does the science say?In this episode of the Food Matters Live podcast, recording live at our Tastes of Better event in Ascot in 2023, our expert panel off their insights into where the market might be heading.Check out our upcoming eventsGuests:Ramsey Baghdadi, Food and Foodservice Analyst, GlobalDataDr Caroline Childs, Associate Professor of Nutritional Sciences, University of SouthamptonDr Marie Lewis, Associate Professor of Gut Immunology and Microbiology, University of ReadingFlyin Makinwa, Senior Diet and Health Executive, Food and Drink Federation

How does a food product get from concept to market? What ingredients are needed to go from a spark of imagination to a purchase at the counter? How do new ideas get from chef to shelf?In this episode of the Food Matters Live podcast, made in partnership with Griffith Foods, we go on that journey to learn about the challenges and opportunities of new product development (NPD).And we actually get to experience it firsthand, as we take the podcast on the road to visit Griffith Foods at their UK headquarters in Somercotes in Derbyshire.When it comes to NPD it is clear there is a need for both art and science. The inspiration in the kitchen, the insights to prove there is consumer demand, the evidence to support any health claims.But at what stage are each of the component parts brought in? How do the scientific and artistic parts of the process dovetail to allow enough space for both? And how does the food industry continue to innovate in an ever-changing market?We try to answer all of these questions in this episode by following the journey of one specific product; Griffith Foods’ concept the ‘Rainbow Nugget’.It is a great example of how an idea is born, fine-tuned, and helps to tell the story of how new products get from chef to shelf.Interested in finding out more? Sign up to meet Griffith Foods at the Food Matters Live Event in Ascot.Guests:John Feeney, Culinary and Innovation Director Europe, Griffith FoodsTrudie Varney, Research and Development Manager UK and Ireland, Griffith Foods

“The big difference these days is the magnitude and the complexity of the challenges facing the food industry, and the fact they all seem to be happening at the same time.”So says Dr Kaly Chatakondu, AAK’s Commercial Director for Food Ingredients in the UK and Ireland.There is no doubt that the food industry is facing multiple challenges on multiple fronts but three key themes stand out: sustainability, health, and the cost of living.All of us in the food industry are searching for potential answers that could help us overcome them, and satisfy consumer demand.But here’s the big twist in the tale - it is suggested the answer to all three of those huge challenges could lie in fat.It may not be the answer you were expecting, but in this episode of the Food Matters Live podcast, made in partnership with AAK, we explore the idea and discuss fat’s potential role in all three areas.Interested in finding out more? Sign up to meet AAK at the Food Matters Live Events in Ascot and Dublin.Guests:Dr Kaly Chatakondu, Commercial Director for Food Ingredients UK and Ireland, AAKKevin McAlister, Customer Innovation Manager, AAKJodie Spriggs, Customer Innovation Manager, AAK

What is low-energy availability, and why should the food and drink industry care about it?We have made episodes in the past about how to fuel the bodies of athletes, but in this episode, we are focussing specifically on female athletes.And we are not just talking about people at the very elite level, like those competing at the Paris Olympics, we are also talking about people who live active lives.Low-energy availability is a big concern in the world of sport nutrition and it can have a huge impact on performance.The question is: What role can nutrition and, therefore, the food industry, play in helping people overcome it?Guest:Renee McGregor, Sports dietitian

What does the future hold for sustainability in the food industry?It remains one of the biggest areas for innovation in the sector, one that continues to concern consumers and drive change on a systemic level.But where will that momentum for change take us? What will sustainability in the food sector look like a decade from now? And where will it sit on the list of priorities for consumers in the years ahead?In this episode of the Food Matters Live podcast, recorded live at Food Matters Live in Ascot in April 2024, we hear from an expert panel on where sustainability might be heading.It is a huge topic, but an important one, and it has been central to much of the thinking within the food industry for a number of years, the question is - where do we go from here?Guests:Michael Adams, Head of Product Innovation, Campden BRIOllie Rosevear, Sustainability Director, Fuller Smith & TurnerPeter Cross, Senior Lecturer Food and Nutrition, University of West LondonDini McGrath, Co-Founder, The Wonki CollectiveJules Greene, Qualitative Specialist, Good Sense Research

Food allergies affect millions of people, and when food providers get it wrong, we know the consequences can be catastrophic.The Food Standards Agency says around 6% of adults have a clinically confirmed food allergy, that is around 2.4 million people, and that figure only covers the UK.Ensuring mistakes are not made in labelling or use of ingredients is, of course, a matter of safety for the consumer, but a mistake can also have a devastating impact on those working in the food industry.None of this is designed to create a culture of fear, but merely to highlight just how serious this topic is.In this episode of the podcast, recorded live at Food Matters Live held in Ascot in April 2024, we look at the risks, the rules, and the opportunities (yes, there are some) when it comes to the relationship between allergens and food.Is your company fully up to date on the latest regulations? Are your processes as safe as they could be? And could small changes help you increase your customer base?Our expert panel offer their experience and insights in this vital area, and offer answer to some of those crucial questions.Guests:Rob Easton, Head of Environmental Health, Shield Safety Caroline Benjamin, Founder, Food Allergy Aware Mitch Lee, Head of Sales, Purezza & La FauxmagerieNatascha Gaut, Director, Regulatory, Compliance and Investigations, DWF Law LLP Ryan Panchoo, Founder, Borough 22 Doughnuts

What decisions will people be making in the year 2030? What factors will influence their purchasing decisions? And how does the food industry adapt to meet those new demands?When it comes to the future of food, everyone in the industry would like to know the types of food and drink products people will be buying in the years to come.It is, of course, impossible to know for sure, but we can look at the underlying trends and the circumstances that will be acting as motivators for the consumers of the future.In this episode of the Food Matters Live podcast, recorded live at the Food Matters Live Tastes of Better event held in Ascot in April 2024, we ask an expert panel for their insights and try to answer some of those questions.We cover the cost-of-living, sustainability, personalised nutrition, and plenty more.Michael Adams, Head of Product Innovation, Campden BRIRobert Lawson, Managing Partner, Food Strategy AssociatesRichard Neish, Global Futures and Global Tastepoint, IFFMillie Diamond, Food and Drink Strategist, WGSNCheck out our Events Calendar

How prepared is the agricultural sector for the next big technological revolution?We live in a digital age, everywhere you look new technologies are helping to make things faster, more efficient, and more precise.But there is a feeling, not just in the food sector but more broadly, that we are on the cusp of another digital revolution.AI, robotics, and access to data are advancing at great speed. The question is: can regulations, and expertise at a regulatory level, keep up with the advances we are seeing?And all of that applies to farming methods too, particularly at a time when food producers are having to deal with multiple challenges like climate change, global political tensions, and a growing population.In this episode of the Food Matters Live podcast, made in partnership with CropLife Europe, we dive into the world of digital and precision farming to see if we can answer some of those questions.Guest:Olivier de Matos, Director General, CropLife Europe

Confectionary is big business. The global market is worth over a trillion US dollars and all the forecasts suggest that figure is set to continue rising.But with so much competition, and a population increasingly concerned with topics such as sustainability and animal welfare, it is more important than ever for new products to stand out.In this episode of the Food Matters Live podcast, made in partnership with Royal Avebe, we look at how potato starch is providing some solutions to these concerns.Is it possible to create confectionary products that are sustainable, guilt-free and delicious?And how does potato starch fit into the conversation?Guests:Ria Tinga, Strategic Marketing Manager, Royal AvebePeter Feiken, Senior Account Manager Food, Royal Avebe

There are many challenges facing the food industry at the moment, and those challenges are being faced by all of us, farmers, producers, manufacturers, retailers and consumers.Consumers in particular, are increasingly concerned with a rising cost of living, their overall health, as well as sustainability and climate change.In this episode of the Food Matters Live podcast, made in partnership with Azelis UK Food and Nutrition, we look at how the food industry can address these concerns, and support consumers whilst continuing to feed a growing population.It is a challenge, but every challenge presents an opportunity.We look at the latest trends, the differences and similarities between working with a start-up and a multi-national, and learn all about the new product development journey.Meet the Azelis team at the Food Matters Live Tastes of Better eventCharles Hawley, Managing Director, Azelis UK and IrelandMandy Hogben, Senior Sales Manager, Azelis Food and NutritionJoe Yeates, Business Manager, Azelis Food and Nutrition UK and IrelandAlie Coppolella, Market Manager, Azelis Food and Nutrition UK and Ireland

Looking after crops and maintaining a resilient food supply is as important now as it has ever been.But the challenges farmers are facing are growing, from inflation to a growing population and climate change - and all with sustainable agriculture front of mind.In this episode of the Food Matters Live podcast, made in partnership with CropLife Europe, we explore the role biopesticides could play in helping to ease some of the pressure on our food producers.Biopesticides are pesticides produced using naturally occurring substances such as plants, microbes, or biochemicals. They offer opportunities for protecting crops from pests and diseases and have a more favourable toxicological safety profile compared to conventional pesticides.In many parts of the world, they are widely used and new products can make it to market within a couple of years. In Europe, things are moving, but much more slowly.The question is: is Europe playing catch-up?This episode looks at how biopesticides are currently being used in Europe, how they might be used in future, and whether or not current regulations are in need of a shake-up.Guest:Olivier de Matos, Director General, CropLife Europe

What are the innovations that will shape our culinary experiences over the next decade or so?It is exciting to think about some of the things we may be seeing on our plates in the years ahead, but the really interesting aspect is what influences those trends.In this episode, recorded live at the Food Matters Live Tastes of Better event in Ascot in April 2024, we ask the experts where we might be heading, and which factors may be taking us there.How will an increased interest in sustainability, provenance, and cultural diversity impact our culinary experiences if the future?We also ask them to reflect on some trends from the past, which have stood the test of time, and which have fallen by the wayside?It is a journey from the past to the present and beyond, that left our live audience licking their lips.Juliane Caillouette-Noble Managing Director, Sustainable Restaurant AssociationJamie Robinson Executive Chef, TescoTim Sheed Head Chef, 1215 Restaurant at Fairmont Windsor ParkStephen Humphries Executive Development Chef, VacherinChris Baber Chef and Author, Content Creator

How can the food sector go about achieving its sustainability goals? It's a big question, but one that is increasingly pressing.Sustainability has been a hot topic in the food sector for many years, and whilst consumers might try to make more sustainable choices, often it's the parts of the food production system they do not see that are the most energy intensive.In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we take a look at some of the solutions that could make a real difference.The food industry is making great efforts to reduce things like CO2 emissions and water wastage, but it is a big challenges, and most would agree that it requires a joined-up, cohesive effort to really make the changes needed.One of the answers for food manufacturers could be Tetra Pak's new Factory Sustainable Solutions.It is all about moving away from a piecemeal approach to sustainability, looking at a factory's sustainability credentials as a whole.In this episode we find out more about how it works, who it is appropriate for, and where the biggest wins might be.Guests:Nicole Uvenbeck, Director of Factory Sustainable Solutions, Tetra Pak

There seems to be little doubt that AI and other new technologies are going to play a big role in many aspects of our lives, but what will their role be in food?New product development, production processes and food formulation could all be impacted by technological advances.The potential, is that some of the big questions the food industry is facing could be solved using AI.The concern, if there is one, is that the human element is sidelined by a rush to robots.As with most things, the truth is likely to lay somewhere between those two extremes, but there can be little doubt that we are on the cusp of a significant moment.In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in April 2024, we explore this fascinating subject.What is the potential for food companies to leverage AI and new technologies to accelerate product development, could we see the design of more nutritious foods and ingredients, and how do we mitigate the challenges associated with the application of AI in the food space?Guests:Sterling Crew President, Institute of Food Science and TechnologyCarolina Pinto Thematic Analyst, GlobalDataGeraldine Gilbert Principal Strategist – Food & Sustainable Nutrition, Forum for the FutureBernhard Strauss Director of Research, Camrosh LimitedPeter Noy Associate Director, Food Systems Institute at the University of Nottingham

We are living longer now than before, but increased age in itself is not the ultimate goal.What most people really want is to live in good health for a long time.The problem is, although medical advances have helped to extend our lives, we have not necessarily seen health increase in that time.In fact, the expectation is that we will spend more of our lives in poor health.Attend our Tastes of Better events in Manchester and DublinIn this episode of the Food Matters Live podcast, recorded at our Inspiring Nutrition event in London on November 2023, we look at how consumers are increasingly seeking to take control by turning to food and nutrition. So, how can the food industry innovate at-pace to support these consumers, using exciting and unique new ingredients on the market?Guests:Robert Thomas, Professor of Exercise and Nutritional Science, University of BedfordshireHarriet Smith, CEO and Founder, HRS CommunicationsClaire Hughes, Director of Product Development and Innovation, Sainsbury'sVivien Rolfe, Head of Research, Pukka Herbs

For many decades starch has been a backbone of the modern food industry, used in food production for a variety of purposes.It is versatile, easy to mix, and can enhance the overall experience of a product.In this episode, made in partnership with Royal Avebe, we delve into the role this incredible ingredient has traditionally played in the food industry, as well as discovering some of the innovative ways it is helping to shape the food industry of the future. Attend our Tastes of Better events in Manchester and DublinAvebe has been involved in the production of potato starch for more than 100 years, bringing an unrivalled level of expertise.So, how does starch fit into a world that is shifting towards plant-based and protein-rich diets?What impact will the rising cost of living have on the use of starch in the industry?And, how does starch fit into the sustainability ambitions of consumers and producers?Royal AvebeRoyal Avebe is a market-oriented cooperative of starch potato growers with a great heritage.They take responsibility for the whole process, from crop to shop and have been doing so since 1919. They are on top of trends, and their international experts help food producers worldwide with the right application of their potato-based ingredients. From plant-based burgers with the perfect texture and taste, to Asian noodles with the perfect bite, to plant-based desserts that requires no cow, they strive to eliminate allergies, e-numbers and unnatural additives.Guests:Meleknur Tüzün, Global Segment Manager, Royal AvebeAkkelien Vermüe, Strategic Marketing Manager, Royal Avebe

There are many things that affect our mental and cognitive health, and increasingly what we eat and drink is gaining prominence in this area.The good news, is that we have some control over what we consumer, and for the food and drink industry, that creates an opportunity.Making products that can boost our mental and cognitive health, or slow any decline, are becoming more and more attractive.This episode of the Food Matters Live podcast was recorded live at the Food Matters Live Inspiring Nutrition event held in London in November 2023.Our panel discusses the role nutrition can play in our mental and cognitive health.They delve into the science around the gut-brain axis, the ingredients leading the way in supporting good mental health, and how all the research out there can be formulated into practical applications for consumers.Guests:Jackie Lynch, Founder, WellWellWell NutritionMiriam Ferrer, Head of Product Development, Cambridge NutraceuticalsPiril Hepsomali, Lecturer in Psychology, University of ReadingMarisa Poster, Co-Founder, PerfectTed