What happens when precision fermentation, ultra-processed food backlash, GLP-1 drugs, and supply chain volatility collide? 

The food industry faces unprecedented challenges - and opportunities - as multiple disruptive forces converge simultaneously. 

In this panel discussion recorded at the Food Matters Live in Ascot in October 2025, industry leaders from across the value chain reveal how they're navigating what one panelist calls doing "everything, everywhere, all at once.”

They discuss how engineering biology can create functional ingredients without the need for added additives, fermentation techniques from cultures outside Europe, and the delicate balance of meeting functional food claims like immunity while maintaining clean label credentials.

They also delve into biometric data, GLP-1, and unstable cocoa supply chains.

What if the key to healthy ageing isn't just about living longer, but maintaining metabolic wellness, bone strength, and cellular youth throughout our lifespan? 

As obesity and type 2 diabetes continue to rise globally, the need for evidence-based nutritional interventions has never been more critical. 

In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, we delve into the nutrition that is supporting health across the ageing journey.

We look at dietary fibre as a natural regulator for blood glucose control, and how an EU health claim for reduced glycemic response offers manufacturers a science-backed reformulation opportunity. 

We hear about research that suggests animal protein intake is associated with better bone mineral density in older adults.

And we're introduced to a groundbreaking natural vitamin D3 source from mealworms that's three times better absorbed than conventional lanolin-based supplements.

Can food reformulation and innovative ingredients truly support lifelong health, or are we still missing pieces of the longevity puzzle?

Can we really convert industrial CO2 emissions into complete nutrition without using any fertile land? 

As deforestation claims a forest area the size of 18 football fields every minute to meet food and feed demands, the search for genuinely sustainable protein sources has never been more urgent. 

In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, three experts reveal radically different approaches to solving the alternative protein challenge - from breathing cultivation systems to the nuanced reality of ultra-processed plant-based meat.

We discover how technological advances are putting microalgae at the centre of the alternative protein conversation, we delve into the debate around ultra-processed foods, and the hidden challenge: even the most sustainable ingredient innovation can fail if supply chain realities aren't considered from day one.

From multifunctional water-soluble proteins that foam better than egg, to understanding why Swiss soybean variety selection requires bringing farmers and industry together early, our guests argue that alternative protein success depends on looking beyond the ingredient itself to the entire value chain and evolving consumer priorities.

How can food manufacturers simultaneously make products healthier, more affordable, more sustainable, and maintain great taste - all whilst the regulatory landscape is shifting?

The food industry has a rich history of adaptation, navigating everything from global crises, evolving regulatory landscapes, and consumer preferences.

And it looks like that adaptability trait is going to need to continue for the foreseeable future, with the UK's new 10-year health plan and evolving HFSS guidelines creating a “perfect storm” for manufacturers.

In this episode of the Food Matters Live podcast, made in partnership with Kerry, we explore how the industry can navigate these challenges without compromising on consumer appeal.

History tells us the food industry is good at this stuff, so perhaps what’s on the horizon is more of an opportunity than a challenge.

Kerry, the Taste Nutrition company, offers solutions that nourish lives all over the world. 

From humble beginnings as an Irish dairy co-operative, Kerry has grown into a large international food industry leader, with offices in 32 countries, 151 manufacturing facilities and more than 26,000 employees globally, including over 1,000 food scientists. 

We bring to the table our strong food heritage, coupled with over 40 years of experience, global insights and market knowledge, culinary and applications expertise, as well as a range of unique solutions that anticipate and address our customers’ needs. 

Consumers want food and beverages that are healthier and taste great while respecting the planet. At Kerry, we are partnering with our customers to create a world of sustainable nutrition for over two billion people by 2030.

Is gut health still a top priority for consumers? We know that awareness continues to rise, but there's evidence that fewer people are actually taking action when it comes to their diets.

In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we explore how the gut health conversation needs to evolve beyond traditional disease management messaging.

We hear how stressed, burnt-out consumers are shifting focus from long-term health goals to immediate quality-of-life concerns like energy, mood, and sleep - creating an opportunity to reframe gut health benefits around these daily wellness priorities. 

We also explore the critical but underexplored connection between gut health and menopause, explaining how the "estrobolome" - specific gut bacteria that metabolise estrogen - could be key to managing menopausal symptoms.

From the challenge of making fibre "aspirational" like protein has become, to understanding why post-menopausal women's microbiomes become more similar to men's, our experts reveal why the gut health industry must pivot its messaging. 

Can brands successfully connect the dots between digestive wellness and the energy, mood, and stress management that consumers desperately need?

How do health and nutrition brands cut through the noise when social media influencers can spark viral trends overnight with questionable claims? From apple cider vinegar "miracle cures" to dangerous weight-loss promises, the supplement and nutrition industry faces constant battles against misinformation.

That misinformation can undermine consumer trust and safety. In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we explore the practical challenges brands face in managing social media.

The discussion covers everything from AI-powered claim verification tools to the challenge of explaining why 20-ingredient labels aren't necessarily "chemical-laden," and why nutrition education needs to start much younger.

With the ultra-processed food debate and "cleaner label" conversations dominating social feeds, our speakers reveal their strategies for proactive content creation, working with credible healthcare professionals, and teaching consumers to spot red flags in nutrition messaging. 

Can brands successfully compete against the speed and simplicity of misinformation, or is the battle already lost?

Why has the ultra-processed food (UPF) debate reached fever pitch, yet seems stuck in an endless loop of confusion? 

Despite evolving beyond its initial black-and-white framing, the conversation continues to generate more heat than light. In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, our expert panel cuts through the misinformation to explore what's really driving public concern about food processing.

From the challenges of science-led communication in an influencer-dominated landscape, to exploring why the NOVA classification system struggles with nuance, our guests reveal the practical realities facing both consumers and food manufacturers. 

The panel also tackles the emerging disruption of GLP-1 drugs and their potential to reshape food consumption patterns, questions whether retailers have gone too far with ingredient reduction, and explores why default healthy options at accessible price points might be the only equitable solution. 

Whether it is health, sustainability, cost, or even the changes brought about by the big increase in GLP-1 treatments, the way we eat is evolving.

Consumer behaviours are shifting, and what motivates people in their food choices is encouraging food manufacturers to think about their approach to nutrition. 

In this episode of the Food Matters Live podcast, made in partnership with BENEO and KREGLINGER , we unpack this evolving food landscape and how food manufacturers are facing up to the challenges and opportunities it presents.

As we see consumers who are increasingly health-conscious, sustainability-minded, and looking for products that live up to their expectations around taste and texture, how is the industry responding?

We delve into the crucial role plant-based proteins are playing in this new world, in particular faba bean products, as well as addressing issues such as supply, pricing and shifting consumer priorities.

BENEO and KREGLINGER  will be appearing at the Food Matters Live event in Ascot on October 8th and 9th.

BENEO is your global partner in catering to the latest trends and developments in the food and feed industry. They aim to contribute to better nutrition and health. And with local branches all over the world, you always have a competent expert to talk to. Consumers actively choose foods that contribute to their well-being. Even more, products that match their individual lifestyles are on trend. As the demand for convenient and easy to prepare food continues, the expectations on nutrition also continue to grow. To name just a few, these include the reduction of sugar and fat without compromising on taste and texture, increased dietary fibre intake, plus a need for healthier weight and energy management. Meet Beneo in Ascot to discover their ingredient solutions in their technical tasting and insight sessions.

KREGLINGER SPECIALTIES offers an abundance of expertise in the sales, marketing, and distribution of specialty ingredients for the Food and Beverage Industry. Our ingredient portfolio comprises of clean label, functional ingredients which provide our customers with innovative, unique solutions with which to address the very latest trends and demands: sugar, fat and calorie reduction; Fibre Enrichment; Natural and Organic; Clean Label; and Health and Nutrition. Our aim is to develop productive partnerships with our customers, tailored to the individual customer requirements. Meet KREGLINGER in Ascot to discover their ingredient solutions in their technical tasting and insight sessions.

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.