Episodes

  • 525: From farm to the future - building sustainable food systems

    525: From farm to the future - building sustainable food systems
    Sep 16 2024
    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.

    Guest:
    Gilles Tisserand, Vice President of Climate and Biodiversity, Tetra Pak
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    44 mins
  • 524: The rise and rise of sourdough - what’s next for the timeless bread?

    524: The rise and rise of sourdough - what’s next for the timeless bread?
    Sep 9 2024
    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.

    Guests:
    Alessandro Boggiani, CEO, Millbio
    Fabrizio Nistri, Baker, Millbio
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    38 mins
  • 523: Why healthy ageing never tasted so good

    523: Why healthy ageing never tasted so good
    Sep 2 2024
    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?

    Guests:
    Adriana Arias, Country Manager UK, BENEO
    Mike Hughes, Head of Research and Insight, FMCG Gurus
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    42 mins
  • 522: Where's the smart money in health and wellbeing?

    522: Where's the smart money in health and wellbeing?
    Aug 27 2024
    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.

    Check out our upcoming events

    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
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    48 mins
  • 521: The art and science of food innovation

    521: The art and science of food innovation
    Aug 19 2024
    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
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    36 mins
  • 520: Sustainability, health, cost of living - could fat really be the answer?

    520: Sustainability, health, cost of living - could fat really be the answer?
    Aug 12 2024
    “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
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    32 mins
  • 519: Low-energy availability - what is it and why should the food industry care?

    519: Low-energy availability - what is it and why should the food industry care?
    Aug 5 2024
    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
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    31 mins
  • 518: Sustainable food - tomorrow and beyond

    518: Sustainable food - tomorrow and beyond
    Jul 29 2024
    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
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    56 mins