Food Matters Live Podcast

Palm oil is on everybody’s lips, not just metaphorically, but physically too.It is a hugely versatile ingredient and it is widely used in the food industry.It has so many properties that make it useful, including being an extremely efficient crop, which is why it is present in a huge array of products.The farming of palm oil has made the headlines because of links to deforestation and unsustainable farming practices — but does it have to be that way? In this episode of the Food Matters Live podcast, made in partnership with Daabon, we look at how palm oil can be produced sustainably.Daabon is a Colombian third generation family business dedicated to sustainable and organic palm oil.It has established themselves as a flagship example of how to grow, harvest process, and deliver fully traceable and sustainable palm oil ingredients that help local communities.In this episode we ask: is palm oil inherently bad? What will new EU regulations mean for the industry? And we will look at some of the practical applications of palm oil in food.DaabonThe Grupo Daabon is a pioneer company, leader in the production of organic ingredients in South America. Its headquarters are located in Santa Marta, Colombia. This family-owned company was founded in 1914 and it employs over 3000 people and has presence in the 5 continents.The mission of the Grupo Daabon is to grow, transform and sell top quality organic products, based on a permanent research process framed within corporate policies that guarantee the wellbeing of our employees, the protection of the environment and the search for economic profitability.Guests:Manuel Davila, Managing Director Daabon UK and Daabon EuropeFelipe Guerrero, Executive Vice President, DaabonBalachandar Selvamohan, Global Innovation Director, Daabon

Butchers shops, once a common sight in most towns and villages across Europe, are declining in number.The impact of that decline can be felt in communities throughout the continent, and it could also be impacting our diets too.On Allergen Awareness Week, and in partnership with Dutch Spices, we look at why butchers shops are disappearing, but also how that trend can be reversed.We delve into some of the methods butchers can use to get themselves fit for the future, and compete with the supermarkets.In the UK, we have seen a reduction in the number of butchers shops of more than 18 per cent in the last decade.It is around 16 per cent in the Netherlands, nearly 20 per cent in Belgium, and the list goes on.So, what is behind the decline? What is the impact on our diets and our communities? And what can be done to reverse it?Guests:Peter Curry, Managing Director, Gastrome Professional IngredientsPiet Buis, Business Unit Manager, Dutch SpicesJohn West, award winning butcher, product development & innovation specialistAbout Dutch SpicesDutch Spices offers a wealth of tasty solutions like herb mixtures, marinades and sauces.It also specialises in developing seasonings and flavours that answer its customers’ specific wishes and develops new flavours especially for their products.Its specialists would be delighted to hear your requirements and preferences so they can offer you tailor-made advice.Dutch Spices only uses ingredients that comply with the most stringent allergen safety, vegan and halal guidelines.

Has there been a more challenging time for the global food system in modern times?It is difficult to argue against considering the amount of geopolitical turmoil and the growing climate crisis.Add into that, a growing population, and the scale of the challenge of keeping everyone fed is clear.But that is where innovation will be key. The global food system needs to keep innovating in order to meet the challenges it faces.Attend our Food Innovation, Nutrition and Sustainability eventsIn this episode of the Food Matters Live Podcast, recorded live at the Sustainable Food Forum in London in September 2023, we shine a light on the innovators who are making a difference.Our panel is made up of innovators defining the future of food, covering a range of activities. Some are still embryonic, but all reflect a rethinking of every aspect of the way we source, produce, package, distribute, promote, buy and consume food and drink.Guests:Matilde de las Rivas, Chief Technology Officer, LevprotAurelia Greystroke, Chief Transformation Officer, Aleph FarmsFarayde Fakhouri, Co-Founder, BIO2Coat

Few industries embrace new technology as readily as the food industry, so what does the future hold?In this episode of the Food Matters Live podcast, recorded live at the Sustainable Food Forum held in London in September 2023, we ask a panel of experts to answer that question.They explore the latest ground-breaking technological developments in food processing, and delve into the potential impact of robotics and AI on the food industry as a whole.Attend our Tastes of Better events in Ascot, Manchester and DublinWhat will their impact be on the next generation of ingredients and products? And can we protect our food supply chain with precision fermentation and lab-grown meat?Guests:John Casey, Chief Manufacturing and Supply Chain Officer, NuritasAnnette Granéli, CEO & Co-Founder, Green-OnStephan Verdier, VP Research & Innovation, Solvay AromaAlessio D'Antino, Founder & CEO, Forward Fooding

From the first apple orchards, to its resurgence in modern craft cideries, cider’s history is a story of innovation, tradition, and deep connection to the land.But it is not just a tale of apples and fermentation. It is a journey that has shaped communities, cultures, and the way we raise a glass to celebrate life's moments.It is also a tale of adaptation, with cider evolving alongside the changing tastes and technology of today’s modern world.So, in this episode of the Food Matters Live podcast, we uncover the twists and turns in cider's evolution, and explore the fascinating interplay between nature, science, and craftsmanship, that transformed the humble apple into a timeless libationGuest:Jane Peyton, Drinks educator, broadcaster and the UK’s first Pommelier (cider sommelier)

When we think about sustainable nutrition, many of us will think about plant-based eating.There is no doubt that switching to a plant-based diet helps the sustainability cause in multiple ways, but the bigger picture is far more nuanced than that.Every consumer, ingredient, product and brand has their own context, which makes generalising about environmental impact very difficult. In this episode of the Food Matters Live podcast, recorded live at our Inspiring Nutrition event in London in 2023, we look at how some of the complexities in this area might be addressed.Attend our Sustainability events in AprilOur panel discusses consumer demands, legislation, and labeling.They unpick the food industry’s role in climate commitments, the nuances of communicating effectively with consumers in this area, and how to avoid unintentional greenwashing. Guests:Emma Piercy, Head of Climate Change and Energy Policy, Food and Drink FederationLucy Williamson, Award Winning Nutritionist, Lucy Williamson NutritionFay Cooke, Chief Impact and Financial Officer, Yeo ValleyLee Holdstock, Trade Relations Manager, Soil Association

Packaging has a huge role to play in making the global food system more sustainable.The materials we use to transport, store and market our food are a key part of the conversation when it comes to increasing sustainability in the sector.There is a demand for more responsible food packaging solutions across the value chain as pressure mounts from both regulators and consumers. But, the move towards more sustainable packaging is not always an easy, or straight forward, one.In this episode of the Food Matters Live Podcast, recorded live at our Sustainable Food Forum held in London in September 2023, we look at some of the innovations helping the industry on that journey.Our panel discusses how the industry is collaborating to create a sustainable packaging system, new eco-friendly materials and innovative packaging technologies, and the relationship between sustainable food packaging and food formulation.Guests:Paul Collins, Vice President Sustainabilty, HuhtamäkiHoa Doan, Head of Impact, NotplaPaloma Lopez, Co-Founder and CEO, Future Fit Foods

Producing a new food product, bringing it to market, and then successfully selling it, is no easy task. It is difficult to get an exact figure, but most research indicates that at least half of new products fail within a year of launching. It is no surprise when you consider just how competitive the food industry is - in the UK, it is the largest manufacturing sector. Taking all of that into account, getting your new product “just right” is a challenge that requires skill, knowledge, and in most cases, deep category expertise and experience. In this episode of the Food Matters Live podcast, made in partnership with IFF, we look at some of the ways companies can achieve that ultimate aim of producing a product that consumers actually want to buy. It is a form of art, but with a healthy dose of science, crucially, everything we talk about in the podcast is underpinned by solid insights and a wealth of experience. So, how do you go about finding out what customers really want? How do you get a deeper understanding of their short, mid, and long-term concerns? And how do you use all of that information to successfully develop a new product? Guests: Matthew Stokes, Design Director for Northern Europe, IFF Laurent Venzi, North Europe Sales Leader, IFF

Nutraceuticals are big business, but what is in store for this dynamic and competitive market in 2024 and beyond?There is no doubt that demand for these products is growing, and consumers are more knowledgeable than ever.But with greater awareness and increased understanding, comes greater skepticism, meaning the science has to be water-tight.In this episode of the Food Matters Live podcast, recording live at our Inspiring Nutrition Event in London in November 2023, we ask an expert panel to forecast where the nutraceuticals market is heading.They delve into the latest science, forecast the types of supplements we will be seeing on our shelves over the next year and beyond, and discuss the importance of effective communication and labeling.Guests:Alex Glover, R&D Nutrition Development Lead, Holland & BarrettMiriam Ferrer, Head of Product Development, Cambridge NutraceuticalsPhil Beard, Speaker, Nutritionist and Senior Nutrition Trainer, Viridian NutritionEsther Mills-Roberts, Director of Communications, HFMA

What role can new developments in ingredients play in moving us towards a more sustainable global food system?As food companies move towards a more circular, less wasteful model, how important will ingredient innovation be?In this episode of the Food Matters Live podcast, recorded live at our Sustainable Food Forum in London, we try to answer those questions.Attend our Sustainability events in AprilExperts and innovators explore the pipeline of emerging sustainable ingredient development, which will shape the future of food. They also delve into the potential of up-cycling waste products into new ingredients and foods.Guests:Carl Jones, Plant Sciences Director, Mars Advanced Research InstituteZbigniew Lewicki, Chief R&D and Sustainability Officer, formerly Unilever and Pepsi-LiptonEve Martinet-Bareau, Global Innovation Program Director, IFF

The gut microbiome is one of the hot topics on the lips of nutritionists, dietitians, and the food industry as a whole. But are consumers keeping up with an area of understanding that is moving at such speed? From probiotics, prebiotics, postbiotics, to the impact of artificial sweeteners on the mind-gut connection, there is a lot to get your head around. In this episode of the Food Matters Live podcast, recorded live at our Inspiring Nutrition event in London in November 2023, we delve into this dynamic market. Our panel moves beyond the buzzwords and discusses the opportunities and the pitfalls of a still evolving market, and which ingredients are driving this area forward. This session was titled: "Staying ahead of the cutting-edge gut microbiome market." Host: Alex Ruani, UCL Doctoral Research and Chief Science Educator, The Health Sciences Academy Guests: Emily Leeming, Registered Dietitian and Nutrition Scientist, King's College London Jon Walsh, Founder and CEO, Bio & Me Susan Gafsen, Director and Founder, Pep & Lekker

There are multiple challenges facing the global food system, so how can we go about changing it to overcome them?It is projected that the system will need to feed nearly 10 billion people by 2050, a big enough challenge in itself.But when you combine that with protecting the planet and building more resilience, it becomes and even more daunting task.In this episode of the Food Matters Live podcast, recorded live at our Sustainable Food Forum in September 2023, we do our best to find some answers.How must the global food system needs to change to meet the challenges of a growing population, whilst simultaneously protecting the planet?And how do we build more resilience into the system, making sure all of us have access to a healthy, affordable, and environmentally-friendly diet?Guests:Jonathon Porritt, Environmental CampaignerMarjolein Brasz, CEO, Foodvalley NLDr Helen Harwatt, Senior Research Fellow, Chatham HouseAngela Francis, Chief Advisor Economics and Economic Development, WWF

Traditionally used to make products like vitamins, precision fermentation has been gaining popularity as an alternative way to produce dairy.It harnesses the power of microorganisms and can be used to make all sorts of products like milk, cheese, yoghurt and more.It is a technology that could transform the way we understand animal-free dairy.And with the dairy industry expected to grow by around $300 billion by 2028, according to Statistica, could precision fermentation serve as a sustainable solution to meeting future demand?In this episode of the Food Matters Live podcast, we look at how precision fermentation works, the benefits and challenges of using the technology, and look at what the future might hold for it.Guests:Garrett Broad, Associate Professor of Communication Studies, Rowan UniversityOscar Zollman Thomas, Analyst, Formo

Personalised nutrition is big business, and it is forecast to get even bigger in the coming years.Some estimate that the sector will be worth between $15-$25bn before the end of the decade.So what are the opportunities? What is getting people exciting? And how can the food industry capitalise on this growing market?This episode of the Food Matters Live podcast was recorded live at our Inspiring Nutrition event, held in London in November 2023.Our panel reflects on why personalised nutrition has gained so much momentum in recent years, the products which are leading the way, and key lessons for companies looking to enter this space.Host: Alex Ruani, Chief Science Educator, The Health Sciences AcademyGuests:Mariette Abrahams, CEO and Founder, QinaStacey Lockyer, Senior Nutrition Scientist, British Nutrition FoundationVimal Karani, Professor in Nutrigenetics and Nutrigenomics, University of Reading

For about a century we have been fortifying some of our foods.It has been seen as a powerful tool in the world of nutrition, where essential vitamins, minerals, and nutrients are added to foods to improve their nutritional value.It is a strategy that has the potential to address global health challenges, from vitamin deficiencies to other public health concerns.And still, there are new developments happening today.In the UK, the Government wants to add folic acid to some types of wheat with the aim of reducing birth defects in babies.But how effective is fortification? Who should decide which foods are fortified and with what? And what does the future hold for fortified foods?Guest:Dr Carrie Ruxton, dietitian and health writer

There is no doubt that a shift towards healthier and more sustainable diets presents enormous opportunities for the food industry.But it also throws up a whole host of challenges, many of which the sector is grappling with right now.Although more of us are seeking alternative food products, sometimes the alternatives being offered either don't quite fit the bill, or they will take a while to become established.There are, of course, many fantastic alternatives that are already satisfying consumers all around the world, but there is more work to be done.This episode of the Food Matters Live podcast was recorded at our Sustainable Food Forum in London in September 2023.The panel discussion was titled: "We become what we eat, and so does the planet: changing global diets."Our guests discuss some of the key questions facing the industry, such as: Are consumers ready for a new source of food? How willing are they to make dietary changes? And how do we transition to more sustainable diets?Guests:Jenny Arthur, Head of Cool Food Membership Development, World Resources InstituteEdwin Bark, Senior Vice President, Redefine MeatFabrice DeClerk, Science Director, EATNdidi Okonkwo Nwuneli, Co-Founder and Executive Chair, Sahel Consulting Agriculture & NutritionPaloma Lopez, Co-Founder and CEO, Future Fit Foods

In this episode of the Food Matters Live podcast, we focus on the role innovation in ingredients has to play in creating a more sustainable global food system.The demand for plant based and vegan ingredients is soaring globally as consumers become ever more health and environmentally conscious in their food and lifestyle choices. Manufacturers are incorporating new ingredients into their food portfolios to meet this demand. So, how can we accelerate ingredient innovation? And will these new ingredients meet the need for improved flavours, textures and greater nutritional value?This episode was recorded live at the Food Matters Live Sustainable Food in London in September 2023.Guests:Shayna Fertig, Senior Advisor to the President, The Good Food InstituteGil Horsky, Founding Partner, FLORA VenturesWouter Zwagemakers, Chief Commercial Officer, The Seaweed Company

In this episode of the Food Matters Live podcast, we explore the nutritional powerhouses that are blueberries.Aside from being delicious, it is claimed blueberries pack an incredible punch when it comes to promoting our well-being.They are bursting with antioxidants, vitamins, and fibre, and the potential health benefits of these small but mighty berries have been jumped on by food producers and news editors hungry for a juicy headline for some time.As well as claims about supporting our overall health, it is suggested they might also play a role in the prevention of disease and illness.But, what does the science say?Guest:Dr Jose Lara Gallegos, Senior Lecturer in Human Nutrition, Northumbria University

Sustainability is a huge concern for the food industry, it is fair to say it has moved well beyond being a buzz word.But to what extent do sustainability, a healthy diet and affordability matter to consumers?It is an important question to explore, and one that throws up a whole host of additional questions.In this episode of the Food Matters Live podcast, recorded live at our Sustainable Food Forum event in London, we delve into those questions.Consumer food choices are influenced by what is available, affordable and accessible. So, how can the food industry collaborate to help consumers eat more sustainably? What is required to bring this transformation about? Where are the opportunities and who is going to make this change happen?Guests:Fabia Bromovsky, Strategic Advisor, Sustainable Food TrustAlex Smith, Founder & CEO, Alara WholefoodsAnn Trevenen-Jones, Lead: Food Systems Governance, GAINAndy Shovel, Managing Director, THIS

Sustainability is at the heart of so much of the food sector, with discussions often focusing on manufacturing processes, food waste, and meat and dairy alternatives. But the most difficult sustainability challenges, and arguably the most impactful, are a step before any of that. In this episode of the Food Matters Live podcast, made in partnership with CropLife Europe, we focus on agriculture. There is no getting away from the fact that farmers are under increasing pressure to feed a growing population, and doing so in a sustainable way adds another layer of complexity. In Europe, the challenge has been set. The European Commission’s Farm to Fork Strategy, which is a central part of the European Green Deal, calls for a major reduction in the use of chemical pesticides, while making sure the supermarket shelves remain fully stocked. So, what are the challenges in meeting those goals? What, if anything, needs to change to make them more achievable? And what are some of the solutions being proposed? Guest: Olivier de Matos, Director General, CropLife Europe

In this episode of the Food Matters Live podcast, we look at the economics of creating a more sustainable food system.Sustainability is front of mind for most businesses in the sector, but has the economic argument been won?Does being more sustainable have to mean reduced profits?This episode was recorded live at the Food Matters Live Sustainable Food Forum, held in London in September.This session was titled: The business case for sustainable food across the supply chain.Our panel discusses the economics of moving to a more sustainable system of farming, and asks: have we reached a tipping point in the financial argument?Guests:Kayhan Atalay, Head of Marketing, Anglo American Crop Nutrients (UK)Anne Marie Butler, Global Director of Strategy and Innovation, EdlongAlberto Musacchio, CEO, Food Evolution

In this episode of the Food Matters Live podcast, we dive into the fascinating world of molecular farming. Also known as biofarming, it is redefining the way we produce essential proteins, pharmaceuticals, and other valuable substances. You could describe it as a blend of agriculture and biotechnology, and some say it could transform our world in incredible ways. But, is it all it is cracked up to be? And will the reality live up to the promise? We look at the science behind molecular farming, explore its potential applications, and look at how the food industry might benefit. Guests: Oded Shoseyov Professor of Protein Engineering and Nanobiotechnology, The Hebrew University of Jerusalem Kathleen Hefferon, CEO, Forte Protein

When it comes to physical performance, increasing endurance is of huge concern to many athletes.In this episode of the Food Matters Live podcast, made in partnership with GELITA, we take a closer look at an ingredient that is making waves in the world of sports nutrition: collagen.Although most of us will be familiar with its potential benefits to skin health, its allure extends far beyond aesthetics, especially for athletes.From its role in enhancing muscle recovery and growth, to its impact on bolstering joint health, collagen is emerging as a game-changer for sports performance both on and off the field.And with athletes constantly pushing their bodies to the limit, collagen could provide the extra endurance needed in striving for that personal best.But what does the science say? Do collagen supplements have the potential to revolutionise athletic performance? And how can it be used to optimise training and endurance?Guests:Dr Andrea Löw, Historian and Endurance RunnerDr Ulrike Braun, Scientific Affairs and Communication, GELITA

There are few industries as innovative as the food sector, and few facing quite so many challenges.Global political turmoil, a growing population, and the climate crisis are once again pushing the food industry to adapt.In this episode of the Food Matters Live podcast, recorded in front of a live audience during our Sustainable Food Forum event in London in September 2023, we shine a light on the people leading that adaptation.Attend our Sustainable Sourcing Event in AprilSome of the ideas discussed are still in their infancy, hinting at the transformative potential that lies ahead, while good progress is already being made in some more familiar areas.Covering a range of activities, but all reflecting a rethinking of every aspect of the way we source, produce, package, distribute, promote, buy and consume food.Guests:Mariano Oto, CEO, Nucaps NanotechnologyDavid Erlandsson, Co-Founder, Aliga MicroalgaeMatthieu Hug, CEO, Tilkal

Gut health is of growing concern for many people, but for athletes it can be of vital importance, and there are some very specific issues.Problems in this area are common among the physically active, and their impact can be wide ranging.In recent years our understanding of gut health has grown considerably, and it appears the more we learn, the more we realise just how central it is to our overall health.We also know that for active consumers, be they professional athletes or more casual gym-goers, finding products that boost their performance and health is a key priority.So, in this episode of the Food Matters Live podcast, made in partnership with FrieslandCampina Ingredients, we marry those two huge topics and looking at gut health in active consumers.What are some of the specific issues that arise in those who are physically active? What might some of the solutions be? And how is the food and beverage industry responding?Backed by a healthy dollop of science, we explore the worlds of fermentation, whey protein, and the gut-muscle axis.Biotis FermentisFrieslandCampina Ingredients, a global leader in proteins and prebiotics, has recently announced the launch of Biotis® Fermentis, a first-of-its-kind solution which combines the benefits of whey protein, prebiotic galacto-oligosaccharides and probiotic cultures by fermenting them together, creating a unique formulation that supports both athletic performance and holistic health.Designed to support gut health in athletes and active consumers by modulating the gut microbiota composition, Biotis® Fermentis combines FrieslandCampina Ingredients’ protein and prebiotic expertise with its parent company’s (FrieslandCampina) fermentation expertise through 150 years of yoghurt and cheesemaking. The result is a new ingredient solution that enables brands to create truly holistic performance and active nutrition solutions, such as protein powders and shakes, that provide multiple proven health benefits, including improved gut health and muscle support, as well as perceived improvements to physical well-being, including mood and energy levels.Guests:Linda Bentert, Marketing Manager Biotis® Gut Health, FrieslandCampina IngredientsSara Camacho, Technical Sales Specialist FrieslandCampina Ingredients

How is consumer demand shaping the future of the food industry?It is a question that is almost constantly being asked by companies, entrepreneurs and staff across the world, in what is a hugely competitive market. There is arguably no other sector that is as tuned in to what its customers want, and delivering on those wants and needs is crucial for any business to survive.But, as many of our listeners will know, it is not always a straight line and that means plenty of adaptation and innovation.The plant-based sector, for example, has seen some interesting recent developments, with some manufacturers re-thinking the types of products they produce.In this episode of the Food Matters Live podcast, made in partnership with BENEO, we look at some of the trends and innovations designed to satisfy a complex consumer base.In relation to plant-based, we learn more about hydrocolloids and the role they have to play.We also find out how BENEO is responding to consumer demand for reduced sugar products.The products we speak about (and try!) during the episode were on display at the Food Matters Live Tastes of Better event in October - find out more about the event here.Guests:Jolien Lambrechts, Market Insights Manager, BENEOPieter Caspers, Technical Sales Manager Savoury UK & Benelux, BENEOGuilherme Santos, Country Sales Manager - UK, BENEO

In a world full of uncertainty, a little knowledge can get you so far, but in-depth understanding can really make the difference. Consumers and the food industry itself have been through monumental change in recent years, and the effects are still being felt across the globe. Added into the mix are new emerging uncertainties. In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we asses where consumers are right now, and where they might be heading in the future. Each year Tetra Pak publishes its Index, a report that looks at consumer trends around the world. The Index is a great tool for identifying new growth opportunities and providing the latest facts and figures in the food and beverage industry. The 2023 Index offers some hugely valuable insights into what consumers want, and where the industry might be heading. So, what is the state of play as costs are rising, environmental concerns are reaching fever pitch, and we all get used to a post-pandemic world? Guest: Julia Luscher, VP of Marketing, Tetra Pak

There is a global dietary problem that needs addressing, and it is called ‘the fibre gap’.Put simply, it is the difference between how much fibre we should be consuming (roughly 30 grams per day) and how much we are actually consuming (on average, 18 grams per day).That means the average person has a daily fibre deficit of 12 grams and the effects of that can be far-reaching.Fibre plays a crucial role in our overall health and it has been suggested that bridging the fibre gap, could have a significant impact on public health.In this episode of the Food Matters Live podcast, made in partnership with Tate & Lyle and recorded at our Tastes of Better event, we look at how we might get more fibre into our diets.It appears that messaging around eating more fruit and vegetables simply is not working, so could fortification be the answer?Tate & Lyle has developed Promitor Soluble Fibre, with the promise of increasing fibre intake without affecting taste and texture.Listen to the full episode to learn more about Promitor, prebiotics and symbiotics, and delve into the world of the gut-brain axis.Guests:Delphine Forejt, New Product Commercialisation Manager, Tate & LyleMarietta Sayegh, Nutrition Scientist, Tate & LyleAnnette Evans, Principle Scientist, Tate & LyleAmy Jackson, Technical Innovation Expert, Tate & LyleAbout Tate & LyleSupported by its 160-year history of ingredient innovation, Tate & Lyle partners with customers to provide consumers with healthier and tastier choices when they eat and drink. Millions of people around the world consume products containing its ingredients every day.Through its expertise in sweetening, fortification, and texture, Tate & Lyle develops ingredient solutions that reduce sugar, calories, and fat, add fibre and protein, and provide texture and stability in categories including beverages, dairy, bakery, snacks, soups, sauces, and dressings.Tate & Lyle has more than 3,500 employees working in around 57 locations across 39 countries. Science, Solutions, Society is its brand promise and how Tate & Lyle will achieve its purpose of Transforming Lives Through the Science of Food. By living its purpose, Tate & Lyle works to successfully grow its business and have a positive impact on society. The company lives its purpose in three ways: by supporting healthy living, building thriving communities and caring for our planet.

In this episode of the Food Matters Live podcast, we dive deep into the critical topic of fuelling the bodies of athletes, with a particular focus on female athletes. In previous episodes, we have emphasised the importance of achieving the correct nutritional balance, and explored the lack of research regarding the nutritional requirements of female athletes. But now, we are taking a more in-depth look at a specific issue that looms large in the realm of sports nutrition - low energy availability.Low energy availability (LEA), affects both male and female athletes, but its impact can be especially pronounced among sportswomen. So, what exactly is low energy availability, and why does it deserve our attention?LEA can have a significant impact on an athlete's overall performance and health. It is a complex area, with dietary choices, energy expenditure, and physiological functions all having a role to play.Understanding how low energy availability relates to nutrition is essential for athletes and their support teams. Inadequate energy intake can lead to reduced muscle strength, impaired recovery, hormonal imbalances, and increased risk of injuries.In this episode, we delve into the intricacies of low energy availability, explore its causes, consequences, and most importantly, how it can be prevented and managed through proper nutrition strategies. Guest:Renee McGregor, Sports Dietitian, Author and Co-founder of TRAINBRAVE

The food landscape is undergoing huge change, with one of the main driving forces being a pursuit of more sustainable solutions.One key area of focus is reformulation - can we use different ingredients to make products that are healthy, tastey and attractive to consumers?This episode of the Food Matters Live podcast was recorded in front of a live audience during our Sustainable Food Forum event, held in London in September 2023.Our panel discusses some of the new and innovative ways to disrupt and improve food production without putting further pressure on the environment. They celebrate the progress so far and explore what is coming next. So, can reformulation be the innovation to reduce emissions of existing food products rather than relying on a shift to plant based alternatives? And how do you embed sustainability into every phase of product development?Guests:Reniera O'Donnell, Food Initiative Lead, Ellen MacArthur FoundationAnnelie Selander, Chief Sustainability Officer, Westbury Street Holdings

By now, you are probably aware of just how important the gut microbiome is. Studies have linked it to playing a role in supporting the immune system, brain health and metabolism. Now, new research from the Universities of Nottingham Trent and Warwick has uncovered yet another potential link between the gut microbiome and our bodies’ metabolic processes. The research explores endotoxins - bacterial substances present in the gut, and their potential role in increasing the risk of metabolic disorders such as obesity and Type 2 diabetes. And with the World Obesity Federation predicting more than half of the world’s population will be overweight or obese within 15 years, research like this could be of great importance. So, in this episode of the Food Matters Live podcast, we delve into what endotoxins are and what the link is between obesity and the gut. Guest: Thomas Barber, Associate Professor and Honorary Consultant Endocrinologist, University of Warwick and University Hospitals Coventry and Warwickshire

In England, more people living with obesity will soon have access to the latest weight loss drugs following the announcement of a £40 million two-year pilot scheme.It comes after NICE, the organisation that publishes guidance on the use of new treatments, gave approval for the medical use of the appetite suppressant semaglutide, marketed as Wegovy, earlier this year.Prime Minister Rishi Sunak has stated that the new drug could be a “game-changer” for the obesity epidemic, especially with obesity costing the NHS £6bn a year.But critics say patients put the weight back on after stopping treatment.So how effective is semaglutide? Are we committing people to a lifetime of treatment? And what could it all mean for the fight against obesity?

As we age, our bodies undergo significant transformations, underscoring the increasing importance of maintaining our health.Protein, often referred to as the cornerstone of life, plays a pivotal role in this transformative journey. Its contributions extend far and wide, from bolstering muscle strength and fortifying bone density, to assisting in the intricate dance of hormone regulation.For women, the journey of aging presents a unique array of challenges. The onset of menopause ushers in a host of changes that touch every facet of life. In this episode of the Food Matters Live podcast, made in partnership with Volac, we explore the vital role protein plays in bolstering the wellbeing of women as they navigate this time in their life. How can protein support the wellbeing of women as they age? Can it help with the symptoms of menopause?And how might it contribute to maintaining an active lifestyle during what can often be a stressful phase of life?Guests:Dr Elisa Glover, Nutrition Specialist, Volac International Ltd Mike Hughes, Head of Research and Insight, FMCG Gurus

David Nabarro says people are the key to effecting change, and for him, that is no different in the food industry."Some in the food industry tell me that they read the writing on the wall," he says. "We know we're going to have to change."We're going to have to reduce our emissions and be much better at regenerating nature."I would say that's a small proportion of those working in the food sector. So it is starting, but it's not anything like enough."David is Co-Director and Chair of the Institute of Global Health Innovation at Imperial College London.He has had an extraordinary career in public health, working on complex issues that span disease outbreaks, food security, and nutrition.You might remember his regular appearances in the news during the coronavirus pandemic. In 2020, he was appointed Special Envoy of the WHO Director-General on COVID-19.He is also co-lead of the UN Global Crisis Response Group on Food, Energy and Finance.Sustainability has been a key theme throughout his career, curating the Food Systems Summit Dialogues in 2018 and now working as Strategic Director at the 4SD Foundation, providing sustainable development training to leaders in all sectors.Given his expertise and passion for sustainable food systems, David is the ideal person to discuss the critical topics of resilience and equitability in the global food system.In this episode of the Food Matters Live podcast, we explore the existing barriers and assess whether our current system is prepared to tackle the challenges ahead.Guest:Dr David Nabarro, Director, 4SD Foundation

"The two communities act as if they are ships passing in the night."That is Lawrence Haddad's assessment of how those concerned with climate action and those concerned with nutrition behave towards each other.It is a situation he believes needs to change, and urgently."Climate action, or a lack of action, really affects nutrition status a lot," he says. "What's maybe less known is that nutrition action also affects climate."Lawrence Haddad is the executive director at GAIN - Global Action for Improved Nutrition.Prior to GAIN, he has held a number of executive roles, including founding co-chair and lead author of the Global Nutrition Report, as well as Director of the world-renowned Institute of Development Studies in Sussex.Lawrence’s work has also gained international recognition, seeing him receive the 2018 World Food Prize on top of being made a Companion of the Order of St Michael and St George in 2022.At the heart of it, Lawrence is an economist with an interest in the intersection of poverty, food insecurity, and malnutrition.In this episode of the Food Matters Live podcast, we explore his work at GAIN, look at some of the issues surrounding malnutrition, and discuss how we can create a global food system that sustains us all.Guest:Lawrence Haddad, Executive Director, GAIN

In this episode of the Food Matters Live podcast, we explore the role of education in making the food industry more sustainable. Although it is a priority for many people, studies show sustainability is often misunderstood when it comes to food. An NFS Youth Engagement Report found that the young people they spoke to mostly had a basic understanding of ‘sustainability’ and some preferred not to think about the effects of their food choices. And it is not just young people. A Food Standards Agency poll found only 48% of consumers believe they know what a sustainable diet consists of. So, as concerns around the food industry's impact on climate change deepen, how is this lack of understanding affecting sustainability? What role does education have to play in creating the next generation of sustainability advocates? And how much does better understanding equal sustainable choices? Guests: Carl Edwards, Director of Education & Public Engagement, LEAF Verity Jones, Associate Professor of Education, the University of the West of England Rosalind Rathouse, Founder of the Cookery School at Little Portland Street

Over the last few years, the sale of sustainable foods has seen massive growth.Between 2015 and 2022, sales of food products marketed as sustainable grew 2.7 times faster than conventionally marketed products.However, the figures in 2023 are not looking as promising.Recent figures from the consumer intelligence company NIQ show that in the UK, the sale of chilled meat alternatives during this year’s Veganuary were down 16.8% compared to last year.And a number of brands have recently pulled their plant-based ranges from the shelves.Although plant-based is just one aspect of choosing food sustainably, a 2023 Mintel report claims that due to the cost of living crisis, sustainability is now less of a priority for consumers in general.So, are consumer attitudes towards sustainability changing? What is behind the slowdown in growth? And where could the market be heading?Guest:Klaus Grunert, Founder, MAPP Research Center

Natalie Bennett sits in the House of Lords, the upper house of the UK Parliament.She was leader of the Green Party between 2012 and 2016, and is one of only two Green Party peers in the Lords.It is a far cry from where it all began. Natalie was born in suburban Sydney to teenage parents and was the first in her family to go to university.After gaining a degree in Agricultural Science, she went on to have a successful career in journalism before moving into politics in 2006, and leading the Greens during the 2015 General Election. In this episode of the Food Matters Live podcast, we learn more about Natalie’s rise to the top of British politics, how a family tragedy had an “indelible” impact on her, why she is so driven to affect change in the world, and what she thinks needs to change in the food industry to ensure a more sustainable future.

In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes.Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people.And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry.In this episode, we re-visit some of the best conversations we have had about the history of food.Featured episodes:Caffeine culture - how coffee shaped the worldAphrodisiacs - is anything really up to the job?The dark history of sugarHow curry conquered the world

Start-ups are often regarded as the lifeblood of innovation, introducing disruptive ideas that challenge the status quo and push the boundaries of what is possible.But behind every successful start-up, there is a support system working tirelessly to fuel growth and unlock their potential.Accelerators and investors, beyond mere financial backing, provide start-ups with a blend of mentorship, guidance, and resources.They serve as a guiding compass, navigating founders through the treacherous waters of early-stage development.And they themselves can be catalysts for innovation, steering start-ups towards sustainable growth and enabling them to tackle some of the industry’s most pressing challenges.But how do accelerators and investors go beyond the numbers? What opportunities can they provide start-ups? And how do they identify those that possess the power to shape our future for the better?Guests:Mark Durno, Co Founder of the global accelerator and investor, RockstartPriya Bhullar, COO & Co Founder, Planboo Philippe Birker, Co-Founder, Climate FarmersJohn Smedegaard, CEO and Co-Founder, Cordulus

Spain not only stands as a prominent player in the global agricultural landscape, but has also emerged as a powerhouse in the field of agricultural technology.As of 2022, the Spanish foodtech sector has seen a remarkable surge in investment, reaching an impressive €268 million. This represents a substantial 9.38% growth within just a year, as revealed by the latest report from ICEX Spain Trade and Investment. The sector is currently thriving, showcasing Spain's prowess in innovation.From groundbreaking advancements such as 3D-printed meats, to cutting-edge nanotechnology applications, Spain is leading the way in providing inventive solutions to address some of the most pressing challenges within the agricultural industry.So, in this episode, made in partnership with ICEX, we ask: What groundbreaking innovations is Spain bringing to the table? How might these innovations influence the broader food industry on a global scale? And how can Spanish ingenuity contribute to sustainability efforts, crucial in today's world?Guests:Sunil Mahtani, International Business Development Manager, DACSAMaria Naranjo, Director of the Food and Drink Industry, ICEXÁlvaro Nadal, Head Counsellor, Spanish Economic and Commercial Office in London

In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes.Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people.And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry.Today take a look back at some of the best conversations we have had about industry trends with leading figures in the food sector. Getting under the surface to discover what motivates and inspires them, and looking at their work to see how it is shaping the future of food.Featured episodesPost-pandemic - how shifting relationships are influencing consumer trendsIs plant-based always better for you - and the planet?Are we on the cusp of a mushroom renaissance?What does the future look like for CBD?

In this episode of the Food Matters Live podcast, we are taking a look back at some of the highlights from previous episodes. Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people. And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry. In this episode, we take a look back at some of the conversations we have had with leading figures in the world of sustainability. Getting under the surface to discover what motivates and inspires them, and looking at their work to see how it has shaping the future of food. Featured episodes Following the green - sustainable investment trends for 2023 Could mycoforestry help feed the world and save the planet? The £3.2bn food waste challenge facing the food industry A measure of success? New initiative to standardise emissions reporting Honey: Are we overlooking the bess' needs?

In this episode of the Food Matters Live podcast, we continue our series looking at careers in the food industry.In the UK, thousands of people are receiving their GCSE results and will be thinking hard about their future careers.Our guest in this episode is Sadhbh Moore, who has the fantastic job title of Eco Nutritionist.Sadhbh’s interest in the environment goes right back to her childhood in Ireland and has seen her travel the world, cooking in some of the most challenging environments on the planet.She has two Masters degrees, has worked for Greenpeace, the British Antarctic Survey, and has a passion for sustainable food systems.She has also devoted much of her career to working on youth projects.Guest:Sadhbh Moore, Eco Nutritionist

We are well and truly into exam results season in many parts of the world and so we are having a bit of a focus on careers.In this episode of the Food Matters Live podcast, we welcome the brilliant Abi Aspen Glencross to the podcast.Abi is Co-Founder of FoodSquared, which makes plant-based shellfish.Her previous role at Duchess Farms saw her spending her time searching the globe for the best varieties of grains, whilst she also co-founded The Sustainable Food Story, a platform to help tell stories of what sustainability could look like from different perspectives, including farmers, academics, activists and more.She says her mission is to add a sense of hope to often bleak discussions on the ecological crisis and encourage collaborative efforts towards finding solutions.Abi also has a background in cellular agriculture.Listen to the full episode as we delve into Abi’s career, find out more about FoodSquared and The Sustainable Food Story, and explore her expertise in the worlds of agriculture and biotech.Guest:Abi Aspen Glencross, Co-Founder, FoodSquared

In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes.Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people.And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry.This episode focusses on some of the conversations we have had with leading figures in the food sector.We get under the surface to discover what motivates and inspires them, and looking at their work to see how it is shaping the future of food.Featured episodes:Pip & Nut Founder: 'Entrepreneurs need to be hungry to learn'Paul Lindley - from Ella's Kitchen to tackling childhood obesityThe heartbreaking story that inspires WRAP CEO Harriet LambPlanet Organic CEO: 'Why we're more planet than organic'

Each year, food waste costs the industry £3.2 billion. That’s according to WRAP, which found that 1.1 million tonnes of it comes from food services and hospitality.But businesses are often unsure of how to tackle the issue, so the cycle of waste continues.In 2019, WRAP launched Guardians of Grub, a campaign that aims to empower professionals from across the hospitality and food service sector to take action.Through providing support and resources, the campaign aims to equip them with the proper skills needed to address their food waste problems once and for all.So how is the campaign going? Is it assisting the sector in making the necessary changes? And how much of a dent will this make to the food industry’s waste problem?Guest:Eleanor Morris, Special Advisor Hospitality and Food Service, WRAP

In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes.Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people.And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry.This episode focusses on some of the best conversations we have had about Nutrition.Join us as we look back at some of the conversations we have had with leading figures in the food sector. Getting under the surface to discover what motivates and inspires them, and looking at their work to see how it is shaping the future of food.Featured episodes:Nutrition and the menopause - can diet affect the symptoms?Ket diet: Exploring the science and busting the mythsIs red wine good for you?You are what you eat - the link between nutrition and stress

Cultivated meat is something many of us are yet to experience. But for US consumers, it will soon become a reality. In June this year, the Department of Agriculture approved the sale of lab grown meat, allowing two Californian companies to offer “cultivated chicken” to US consumers.This makes the US just the second country, after Singapore, to clear the sale of these products.With the US being such a huge market, plenty of people will be watching to see what impact the decision has on the wider industry.But cultivated meat is still controversial. We recently made an episode about the Italian government’s intention to ban the products.So, just how much of an impact will this decision have on the future of cultivated meat?Guests:Mathilde Alexandre, Corporate and Institutional Engagement Manager, ProVegRicardo San Martin, Director and Co-founder, the Alt:Meat Lab, University of California BerkeleyStefano Lattanzi, CEO, Brunocell

In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes.Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people.And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry.This episode focusses on some of the best conversations we have had about food innovation.Join us as we look back at some of the conversations we have had with leading figures in the food sector. Getting under the surface to discover what motivates and inspires them, and looking at their work to see how it is shaping the future of food.Featured episodesFunctional drinks - more than just a question of tasteIs fermentation still the future of food?Deep dive: How to overcome the difficulties in creating plant-based cheese and dairyAre consumers ready for gene-edited crops?The rhizosphere - the mysterious world crucial to the future of food