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.

Garrett Broad, Associate Professor of Communication Studies, Rowan University

Oscar Zollman Thomas, Analyst, Formo

Personalised nutrition is big business, and it is forecast to get even bigger in the coming years.

Some estimate that the sector will be worth between $15-$25bn before the end of the decade.

So what are the opportunities? What is getting people exciting? And how can the food industry capitalise on this growing market?

This episode of the Food Matters Live podcast was recorded live at our Inspiring Nutrition event, held in London in November 2023.

Our panel reflects on why personalised nutrition has gained so much momentum in recent years, the products which are leading the way, and key lessons for companies looking to enter this space.

Alex Ruani, Chief Science Educator, The Health Sciences Academy

Mariette Abrahams, CEO and Founder, Qina

Stacey Lockyer, Senior Nutrition Scientist, British Nutrition Foundation

Vimal Karani, Professor in Nutrigenetics and Nutrigenomics, University of Reading

For about a century we have been fortifying some of our foods.

It has been seen as a powerful tool in the world of nutrition, where essential vitamins, minerals, and nutrients are added to foods to improve their nutritional value.

It is a strategy that has the potential to address global health challenges, from vitamin deficiencies to other public health concerns.

And still, there are new developments happening today.

In the UK, the Government wants to add folic acid to some types of wheat with the aim of reducing birth defects in babies.

But how effective is fortification? Who should decide which foods are fortified and with what? And what does the future hold for fortified foods?

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?

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.

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?

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?

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?

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?

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.

Oded Shoseyov Professor of Protein Engineering and Nanobiotechnology, The Hebrew University of Jerusalem

Kathleen Hefferon, CEO, Forte Protein