Food Matters Live Podcast

Sustainability in the food and drink sector is here to stay as a key issue, but what will drive it in the years to come?

In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in April 2024, a panel of experts offer their views on this crucial question.

The conversation explores the emerging trends in sustainable food and drink solutions, focusing on consumer engagement, the importance of data, transparency in supply chains, and the role of eco-labeling. 

Our panel discusses how sustainability is becoming a priority for consumers, the challenges of making sustainable choices, and the need for better labeling systems to guide consumer decisions. 

It is clear that reaching sustainability goals within the food and drink sector will require a collaborative effort, but can that be acheived? And if so, how?

Natasha Maynard, Sustainability Programme Manager, IGD

Amy McDonnell, Senior Sustainability and Social Innovation Manager, UK & Ireland, Danone

Vanessa Henry, Research Director, Walnut Unlimited

Mikaela Linden-Ibrahim, Senior Researcher, New Nutrition Business

A healthy gut is something that is increasingly on consumers’ minds, but where is the market heading and how much do we really know about how the food we eat impacts our gut?

In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in April 2024, we assemble an expert panel to try to answer some of those questions.

They discuss the complexities of nutrition and gut health, precision nutrition, the role of gut health products, and the regulatory landscape health claims on packaging.

They also delve into the ethical considerations in marketing around gut health claims, and look at how consumer understanding is evolving over time.

Bertrand Emond, Culture Excellence Lead, Campden BRI

Consumers are increasingly aware of their food choices and how those choices affect their health, so what will that mean for the food industry of the future?

In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in 2024, our expert panel discusses the evolving trends in the food industry.

They look to the future and contemplate where we might be heading in terms of health and sustainability, consumer behaviour towards cooking, innovations in retail, personalised nutrition, and the growing importance of allergen awareness. 

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What might the 'free-from' market look like in five to ten years' time? How will manufacturers go about managing the balance between health and taste preferences among consumers? And how will the industry navigate the challenges presented by ultra-processed foods?

How do we make our food systems more sustainable? It's a big question and it is a huge challenge. But we know that progress can be made.

The food industry has a big impact on the climate and the environment, but we cannot just stop making food, we need to keep everyone fed. 

We also know that some of the processes we use to make food could be improved to lessen their impact on the world around us. 

In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we delve into the world of sustainable food systems to discover some of the incredible work already being done to reduce the industry’s impact on the climate and the environment.

And we look to the future to see where progress could be made in the years to come.

All of this progress is underpinned by the need to produce enough food to feed a growing population, whilst meeting the high safety standards the industry demands.

Gilles Tisserand, Vice President of Climate and Biodiversity, Tetra Pak

Sourdough has taken off in recent years as the bread of choice for many consumers, but what does the future hold for the product?

Although many of us turned our hand to sourdough starters during the Coronavirus pandemic, the trend of choosing it over other bread products does not appear to be abating.

And when we look to its history, it is clear that it has long-held a place in people’s hearts.

In this episode of the Food Matters Live podcast, made in partnership with Millbio, we delve into that history to look for clues to what the future might hold.

It is clear that innovation is key to the sourdough story and with new developments being made as we speak, it all points to a rather rosey outlook for the sourdough market.

Millbio are at the forefront of that innovation, and we discuss some of the latest products coming to market, why sourdough remains a popular choice with consumers and bakers, and the importance of clear labels and provenance as part of that journey.

Alessandro Boggiani, CEO, Millbio

Fabrizio Nistri, Baker, Millbio

Healthy ageing, and in particular heart health, are big concerns for consumers. So how is the food industry responding?

In this episode of the Food Matters Live podcast, made in partnership with BENEO, we dive into a critical topic that resonates with many of us. 

As we know, ageing populations are on the rise globally. In the UK alone, the number of people aged 65 and over has surged from 9 million to 11 million in the last decade. 

This demographic shift brings the importance of healthy ageing and heart health into sharp focus.

We have previously discussed on the podcast the difference between an increased lifespan and an increased health span, spending our later years in good health. 

In this episode, we explore the market for products that promote healthy ageing, the trends we are seeing among consumers, and look at how how the food and drink industry is stepping up to meet consumer demand.

Is functional nutrition the answer to increasing our intake of key nutrients? And how do we make products that are as good for our tastebuds as they are for our hearts?

Adriana Arias, Country Manager UK, BENEO

Mike Hughes, Head of Research and Insight, FMCG Gurus

Health and wellbeing is big business, so what are the innovations the food and drink sector should be getting excited about?

We are seeing a huge investment in this area and the benefits of new ingredients are being looked at all the time.

But it is not just about following the latest trends, health and wellbeing through nutrition is also incredibly important to consumers, so what does the science say?

In this episode of the Food Matters Live podcast, recording live at our Tastes of Better event in Ascot in 2023, our expert panel off their insights into where the market might be heading.

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Ramsey Baghdadi, Food and Foodservice Analyst, GlobalData

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.

John Feeney, Culinary and Innovation Director Europe, 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.

Dr Kaly Chatakondu, Commercial Director for Food Ingredients UK and Ireland, AAK

Kevin McAlister, 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?