Food Matters Live Podcast

Between 70 and 85% of new food products fail in their first year. And the reason often isn't the nutrition, it's the mouthfeel.When manufacturers remove sugar, fat or calories to make food healthier, they risk destroying the very sensory experience that makes consumers reach for that product again. And consumers, it turns out, are unreliable witnesses to their own preferences, saying they want something "lighter" while consistently choosing products that are thick, smooth and dense. Bridging that gap between what consumers say and what they actually want is one of the most underestimated challenges in food innovation.In this episode of the Food Matters Live podcast, made in partnership with Tate & Lyle, we explore the science, strategy and commercial implications of mouthfeel. Professor Charles Spence from Oxford University's Cross Modal Research Laboratory opens with a masterclass on multisensory perception, explaining how retronasal aroma accounts for as much as 95% of what we think we're tasting, and how simply amplifying the sound of a crisp can make it seem fresher and crispier without changing a single ingredient. We unpack the science behind mouthfeel, how social media listening is revealing new mouthfeel trends, and how all of that information is being turned into real R&D solutions.Tate & LyleSupported by its 160-year history of ingredient innovation, Tate Lyle partners with customers to provide consumers with healthier and tastier choices when they eat and drink. Millions of people around the world consume products containing its ingredients every day. Through its expertise in sweetening, fortification, and texture, Tate & Lyle develops ingredient solutions that reduce sugar, calories, and fat, add fibre and protein, and provide texture and stability in categories including beverages, dairy, bakery, snacks, soups, sauces, and dressings. Tate & Lyle has more than 3,500 employees working in around 57 locations across 39 countries. Science, Solutions, Society is its brand promise and how Tate & Lyle will achieve its purpose of Transforming Lives Through the Science of Food. By living its purpose, Tate & Lyle works to successfully grow its business and have a positive impact on society. The company lives its purpose in three ways: by supporting healthy living, building thriving communities and caring for our planet.

Fibre is arguably one of the most important and most neglected nutrients in the Western diet.Sixty per cent of people are not hitting their daily requirements and, unlike protein, it has an image problem that public health campaigns have largely failed to fix.In this episode of the Food Matters Live podcast, recorded at our Ascot event, three experts examine the fibre gap from three very different angles: the supply chain, the behavioural science, and the cutting-edge physiology.We hear the case for "stealth health" and invisible integration as the only realistic route to getting more fibre into consumer diets right now, and how a landmark Danish intervention doubled national fibre intake.

What if the greatest threat to your supply chain isn't a disease outbreak or a logistics failure, but a ransomware attack on a supplier you've never met?The regulatory and risk landscape facing food businesses has shifted dramatically, from The Corporate Sustainability Reporting Directive, to EU Deforestation Regulation, and the increased risk of cyber attacks in food supply chains.In this episode of the Food Matters Live podcast, recorded at our Dublin event, three specialists in supply chain technology and compliance unpack what all of this means in practice. The question the industry  faces is whether it can treat data with the same rigour it has always applied to physical ingredients.

The gut health market is booming. But if you can't make a meaningful health claim, how do you build a commercially successful product?Despite decades of research, billions spent on ingredients, and a consumer base that's genuinely hungry for gut health solutions, the industry faces a fundamental tension: the science is outpacing what regulators will allow on pack. In this episode of the Food Matters Live podcast, recorded at our Ascot event, our panel of experts debate where the real opportunity lies in gut health NPD - and where the industry keeps tripping itself up. They examine why the gut-brain axis is both the most exciting frontier and the hardest to substantiate for regulators; why one well-designed study will never be enough to unlock a claim, and why flooding the market with poorly powered trials actively damages the entire field. 

Dr Sarah Ahanash, microbiome researcher mapping the vaginal microbiome with citizen science. Sarah Lesina, commercial lead at Cereo specialising in women’s supplement formats and formulation. They explore life-stage tailored supplements, rapid rise of gummies and formulation hurdles with botanicals. They also discuss vaginal microbiome mapping, participatory research and links between diet, fasting and women’s gut–vagina health.

What happens to consumers, and to the food and wellness industries, when millions of people come off GLP-1 medication?With GLP-1 drugs surging in popularity, the food industry is already grappling with something far more complex than simply weightloss: who is this consumer, what do they need while on the medication, and crucially, what do they need when they stop?In this episode of the Food Matters Live podcast, recorded at our Ascot event, our panel of experts dig into the physiology, the food innovation opportunity, and the gaps the industry is not yet filling. They explore how GLP-1 drugs alter taste and texture perception, why the craving for sweetness and alcohol diminishes whilst on the drugs, and what nutrient-dense, small-format product innovation looks like for a consumer eating far less.They also look to the future, when patients come off medication, as the critical, underleveraged opportunity for functional food, probiotics, and fibre innovation. 

Dr. Jana van Diepen, immunity and metabolic health researcher focused on early-life biotics. Dr. Berbe Vliegboerstra, allergy specialist studying ultra-processed foods and barrier health. Professor Johan Garsen, pharmacology chair exploring dietary interventions and immune resilience. They discuss gut immunity, the 1,000-day window, pre/pro/postbiotics, ultra-processed food links to allergy, and microbiome-targeted nutrition.

GLP-1 is the hot topics at the moment. But how do we know it’s more than just a fad? And could the emergence of GLP-1 drugs be leading to other, less pharmaceutical, innovations in the food industry?In this episode of the Food Matters Live podcast, recorded at our Rotterdam event, a panel of experts explain why the eveidence suggests GLP-1 medications do represent a true, long-term disruption. With tens-of-millions of people already using the drugs, our speakers suggest we are already seeing consumer spending shifting away from junk food.How the industry responds will be critical, and there is an opportunity for brands targeting a more health-curious demographic.Collagen peptides that trigger natural GLP-1 secretion are already gaining attention as an alternative to daily injections, what else could be in store remains to be seen.

Dr Abby Kayward, science director who grades clinical evidence for supplements; Josh Rowe, sports tech PhD innovating hydrogel fuels; Phil Beard, magnesium researcher and evidence-led formulator. They discuss hydrogel breakthroughs for endurance and reduced GI distress. They cover bicarbonate delivery for power sports. They examine magnesium myths, forms and dosing. They review turmeric, omega-3, collagen and ashwagandha evidence.

Why are UK retailers pursuing "health by stealth" with hybrid meat products while European counterparts openly label them as plant-meat blends? In this episode of the Food Matters Live podcast, recorded at our Dublin event, two experts reveal why the future of alternative proteins isn't about replacing meat - it's about making meat smarter through hybrid blending. We discover that vegans and vegetarians make up only a third of the UK population, yet the industry spent years developing products exclusively for them while plant-based meat declined 1% year-on-year. Meanwhile, processed meat consumption is actually growing, creating an opportunity for hybrid solutions that deliver savings across cost, CO2, calories, and saturated fat.2050, if nothing changes, 40% of Earth's surface will develop novel climates - so perhaps the question isn't whether your grandchildren will eat alternative proteins, but which ones they'll choose.