Food manufacturers are confronting a significant challenge that has the potential to transform the entire sector.

The catalyst is GLP-1 medications, better known as weight-loss drugs.

The surge in popularity of these treatments is forcing food companies to wrestle with entirely new consumer expectations.

In this episode of the Food Matters Live podcast, made in partnership with IFF, we ask: how do you develop products for people whose fundamental relationship with eating has been altered?

This extends beyond just current users of the medication, it encompasses those contemplating treatment, people who have discontinued it, and even people for whom the wider discussion has shifted their perspective on taste, texture and nutrition.

GLP-1 treatments present manufacturers with both substantial product development challenges and remarkable possibilities.

IFF (NYSE: IFF) makes joy through science, creativity and heart. As the global leader in flavours, fragrances, food ingredients, health and biosciences, they deliver groundbreaking, sustainable innovations that elevate everyday products—advancing wellness, delighting the senses and enhancing the human experience. Learn more at iff.com, LinkedIn, Instagram and Facebook.   

How can plant-based oils help solve some of the food industry's biggest challenges?

From reducing greenhouse gas emissions to cutting costs, while maintaining great taste, plant-based oils are emerging as a powerful solution for manufacturers facing mounting pressure to deliver sustainable, affordable, and delicious products.

But with concerns around deforestation and responsible sourcing, how do we harness their benefits without causing more harm?

In this episode of the Food Matters Live podcast, made in partnership with AAK, we explore how innovative plant-based oil technologies are transforming everything from butter and dairy alternatives to chocolate and hybrid meats.

We dive deep into Life Cycle Assessment tools, that help customers reduce their carbon footprint, discover how removing the "mediator" (livestock) can dramatically cut emissions, and tackle the complex conversation around palm oil.

Our guests share real-world examples of how these solutions are helping manufacturers balance competing demands: delivering better taste, better health, better sustainability, and better costs all at once.

AAK are a lead partner for the Food Matters Live events in Rotterdam and Ascot.

AAK

AAK are experts in plant-based oils and fats, the value-adding ingredients in many products people love to consume. They make these products better tasting, healthier, and more sustainable.

At the heart of AAK's offer is Customer Co-Development, combining their desire to understand what Making Better Happen™ means for each customer, with the unique flexibility of their production assets, and deep knowledge of products and industries, including Chocolate & Confectionery, Bakery, Dairy, Plant-based Foods, Special Nutrition, Foodservice, and Personal Care.

Meet AAK at Food Matters Live in Ascot and Rotterdam where they will be showcasing their innovative ingredient solutions and discussing solutions to real-world challenges around functionality, sustainability, and cost optimization.

Since Brexit, food manufacturers face an unprecedented challenge: navigating two completely different regulatory systems that are rapidly diverging from each other.

In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in May 2025, Camden BRI's Regulatory Affairs Manager, Sharon Morey, reveals why trying to predict what regulatory changes are on the horizon has become more critical - and more difficult - than ever before.

From the "crystal ball problem" of predicting regulatory changes, to the practical realities of managing dual UK-EU compliance, she explores the regulatory minefield facing today's food industry.

Sharon reveals why there's "no such thing as a natural alternative" to food additives, shares updates on long-awaited CBD authorisations, and explains how sustainability legislation is reshaping everything from packaging to environmental claims.

What are the real barriers preventing fibre from achieving meaningful integration into our daily diets?

Only 10% of the UK population meets daily fibre requirements, yet innovation continues to accelerate in this space.

In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in May 2025, our expert panel explores why fibre could finally be having its moment.

From technical formulation challenges to consumer perception issues, our guests reveal the practical realities of bringing high-fibre products to market.

They also share successful case studies from Danish whole grain partnerships and innovative school breakfast programmes - showing widespread adoption is possible.

Why has gut health become a mainstream conversation, and what are the real barriers to bringing innovative gut health products to market?

Research into gut health has exploded over the past 10-15 years, with consumers increasingly seeking functional foods that deliver benefits beyond basic nutrition.

In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in May 2025, our expert panel explores the driving forces behind gut health's rise to prominence.

From baby food to kefir, they reveal how traditional products are being reimagined with cutting-edge science around probiotics, prebiotics and postbiotics.

They also share real-world challenges around regulatory restrictions, the complexity of culture communities in fermented products, and the ongoing quest to make fibre more appealing to UK consumers.

Sugar reduction is reshaping how food manufacturers approach product development, but how do you go about balancing health with taste preferences?

With health consciousness rising and regulatory pressure mounting, the industry faces unprecedented challenges.

The demand is clear, with over a third of European consumers actively buying more reduced or no added sugar products.

In this episode of the Food Matters Live podcast, made in partnership with Ingredion, we explore the evolving sweetener landscape and discover how manufacturers are rising to meet consumer expectations without compromising on taste.

We delve into the science of sweetener development, the importance of clean label formulations, and the complex regulatory environment that's reshaping product development strategies. 

From stevia innovations to texture solutions, our expert guests reveal how successful sugar reduction requires a holistic approach that considers the entire recipe – not just the sweetening component.

Ingredion will be appearing at the Food Matters Live events in Rotterdam 23-24 September and Ascot 8-9 October.

Ingredion Incorporated, headquartered in the suburbs of Chicago, is a leading global ingredient solutions provider serving customers in nearly 120 countries. With 2024 annual net sales of approximately $7.4 billion, the Company turns grains, fruits, vegetables, and other plant-based materials into value-added ingredient solutions for the food, beverage, animal nutrition, brewing and industrial markets. With Ingredion Idea Labs® innovation centers located around the world and more than 11,000 employees, the Company co-creates with customers and fulfills its purpose of bringing the potential of people, nature, and technology together to make life better.

What are the real barriers preventing sustainable proteins from achieving mass market penetration? 

Innovation continues to accelerate in this space, but there are still challenges around mainstream consumer acceptance.

In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in May 2025, our expert panel explores the complex landscape of sustainable protein adoption.

From contract catering to retail dairy, our guests reveal the practical realities of introducing alternative proteins into established food systems.

One of the key issues is, although consumers express interest in sustainable options, trust remains the primary barrier to adoption. 

Our guests share real-world examples of successful protein innovations, and discuss how major food service providers are integrating carbon footprint data into menu development.

We know that HFSS (foods that are high in fat, salt and sugar) regulations are reshaping how food manufacturers approach product development, marketing, and consumer engagement. 

With advertising restrictions coming into force and complex compliance requirements, the industry faces unprecedented challenges in navigating this regulatory landscape.

So how do we balance nutritional reformulation with consumer taste preferences while staying compliant with evolving HFSS policies? 

It's a complex challenge but one that's becoming increasingly critical as the October 2025 deadline approaches.

Are panel of experts discuss reformulation and innovation challenges, legal compliance and enforcement, and how different stakeholders are working together to navigate HFSS requirements.

The food industry is experiencing a fundamental shift toward accelerated product life cycles, where limited editions and seasonal launches are becoming the norm. So what does this mean for manufacturers?

In this episode of the Food Matters Live podcast, made in partnership with AGRANA, we explore how the food industry is adapting to an era where the "need for new" is driving new product development. 

Of course, this creates operational challenges – from sourcing raw materials to developing formulations that hit the right flavour and texture notes. But it also creates great opportunity to develop products that really stand out and push the innovation boundaries.

Our guests from AGRANA’s Fruit segment share the reality of modern product development, where global networks must spot emerging trends early while local expertise tailors solutions to specific markets. 

They reveal how preparation specialists are becoming the unsung heroes of this acceleration, providing the solutions that allow brands to diversify their portfolios quickly.

The AGRANA Group is a listed, global corporation that specializes in creating industrial products from agricultural commodities – fruit, starch and sugar with 49 production sites worldwide.

AGRANA’s global fruit business offers a wide range of creative and innovative solutions for the food and beverage industry. The product range includes fruit preparations, brown flavour preparations, preparations with inclusions, cereals, grains & seeds, savoury preparations, sauces & toppings, syrups & smoothie bases, and frozen fruits. These solutions are to be used in dairy, ice cream, bakery, food service and beverage industries.

They have a truly global presence in this business segment with 23 production sites on all continents. AGRANA’s product development work incorporates the latest global consumer and health trends. 

How do we create nutrition products that resonate with every generation? It's a complex challenge but one that's becoming increasingly important as the active nutrition market evolves.

The sports nutrition industry has traditionally focused on hardcore athletes, but we're seeing a fundamental shift towards "active nutrition" – products designed for consumers of all ages who want to stay healthy and physically active.

We know that different generations have vastly different health priorities, communication preferences, and product format needs. 

In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we explore how brands can successfully navigate these generational differences to create products that work across multiple demographics, from understanding what drives each age group to practical formulation strategies.

And we examine real-world examples of how ingredients like protein and creatine can be positioned differently for various life stages, while maintaining scientific integrity and regulatory compliance.