Explore every episode of the podcast Food Matters Live Podcast

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.

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Guests:
Ramsey Baghdadi, Food and Foodservice Analyst, GlobalData
Dr Caroline Childs, Associate Professor of Nutritional Sciences, University of Southampton
Dr Marie Lewis, Associate Professor of Gut Immunology and Microbiology, University of Reading
Flyin 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 Foods
Trudie 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, AAK
Kevin McAlister, Customer Innovation Manager, AAK
Jodie 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 BRI
Ollie Rosevear, Sustainability Director, Fuller Smith & Turner
Peter Cross, Senior Lecturer Food and Nutrition, University of West London
Dini McGrath, Co-Founder, The Wonki Collective
Jules 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 Fauxmagerie
Natascha 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 BRI
Robert Lawson, Managing Partner, Food Strategy Associates
Richard Neish, Global Futures and Global Tastepoint, IFF
Millie Diamond, Food and Drink Strategist, WGSN

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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 Avebe
Peter 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 event

Charles Hawley, Managing Director, Azelis UK and Ireland
Mandy Hogben, Senior Sales Manager, Azelis Food and Nutrition
Joe Yeates, Business Manager, Azelis Food and Nutrition UK and Ireland
Alie 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 Association
Jamie Robinson Executive Chef, Tesco
Tim Sheed Head Chef, 1215 Restaurant at Fairmont Windsor Park
Stephen Humphries Executive Development Chef, Vacherin
Chris 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 Technology
Carolina Pinto Thematic Analyst, GlobalData
Geraldine Gilbert Principal Strategist – Food & Sustainable Nutrition, Forum for the Future
Bernhard Strauss Director of Research, Camrosh Limited
Peter 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 Dublin

In 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 Bedfordshire
Harriet Smith, CEO and Founder, HRS Communications
Claire Hughes, Director of Product Development and Innovation, Sainsbury's
Vivien 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 Dublin

Avebe 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 Avebe

Royal 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 Avebe
Akkelien 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 Nutrition
Miriam Ferrer, Head of Product Development, Cambridge Nutraceuticals
Piril Hepsomali, Lecturer in Psychology, University of Reading
Marisa Poster, Co-Founder, PerfectTed

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.

Daabon

The 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 Europe
Felipe Guerrero, Executive Vice President, Daabon
Balachandar 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 Ingredients
Piet Buis, Business Unit Manager, Dutch Spices
John West, award winning butcher, product development & innovation specialist

About Dutch Spices

Dutch 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 events

In 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, Levprot
Aurelia Greystroke, Chief Transformation Officer, Aleph Farms
Farayde 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.

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What 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, Nuritas
Annette Granéli, CEO & Co-Founder, Green-On
Stephan Verdier, VP Research & Innovation, Solvay Aroma
Alessio 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 libation

Guest:
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 April

Our 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 Federation
Lucy Williamson, Award Winning Nutritionist, Lucy Williamson Nutrition
Fay Cooke, Chief Impact and Financial Officer, Yeo Valley
Lee 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, Huhtamäki
Hoa Doan, Head of Impact, Notpla
Paloma 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 & Barrett
Miriam Ferrer, Head of Product Development, Cambridge Nutraceuticals
Phil Beard, Speaker, Nutritionist and Senior Nutrition Trainer, Viridian Nutrition
Esther 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 April

Experts 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 Institute
Zbigniew Lewicki, Chief R&D and Sustainability Officer, formerly Unilever and Pepsi-Lipton
Eve 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 Campaigner
Marjolein Brasz, CEO, Foodvalley NL
Dr Helen Harwatt, Senior Research Fellow, Chatham House
Angela 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 University
Oscar Zollman Thomas, Analyst, Formo

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 Institute
Edwin Bark, Senior Vice President, Redefine Meat
Fabrice DeClerk, Science Director, EAT
Ndidi Okonkwo Nwuneli, Co-Founder and Executive Chair, Sahel Consulting Agriculture & Nutrition
Paloma 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 Institute
Gil Horsky, Founding Partner, FLORA Ventures
Wouter 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 Trust
Alex Smith, Founder & CEO, Alara Wholefoods
Ann Trevenen-Jones, Lead: Food Systems Governance, GAIN
Andy 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, Edlong
Alberto 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 Runner
Dr 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 April

Some 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 Nanotechnology
David Erlandsson, Co-Founder, Aliga Microalgae
Matthieu 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 Fermentis

FrieslandCampina 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 Ingredients
Sara 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, BENEO
Pieter Caspers, Technical Sales Manager Savoury UK & Benelux, BENEO
Guilherme 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 & Lyle
Marietta Sayegh, Nutrition Scientist, Tate & Lyle
Annette Evans, Principle Scientist, Tate & Lyle
Amy Jackson, Technical Innovation Expert, Tate & Lyle

About Tate & Lyle

Supported 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 Foundation
Annelie 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