Food Matters Live Podcast

Has there been a more challenging time for the global food system in modern times?It is difficult to argue against considering the amount of geopolitical turmoil and the growing climate crisis.Add into that, a growing population, and the scale of the challenge of keeping everyone fed is clear.But that is where innovation will be key. The global food system needs to keep innovating in order to meet the challenges it faces.Attend our Food Innovation, Nutrition and Sustainability eventsIn this episode of the Food Matters Live Podcast, recorded live at the Sustainable Food Forum in London in September 2023, we shine a light on the innovators who are making a difference.Our panel is made up of innovators defining the future of food, covering a range of activities. Some are still embryonic, but all reflect a rethinking of every aspect of the way we source, produce, package, distribute, promote, buy and consume food and drink.Guests:Matilde de las Rivas, Chief Technology Officer, LevprotAurelia Greystroke, Chief Transformation Officer, Aleph FarmsFarayde Fakhouri, Co-Founder, BIO2Coat

Few industries embrace new technology as readily as the food industry, so what does the future hold?In this episode of the Food Matters Live podcast, recorded live at the Sustainable Food Forum held in London in September 2023, we ask a panel of experts to answer that question.They explore the latest ground-breaking technological developments in food processing, and delve into the potential impact of robotics and AI on the food industry as a whole.Attend our Tastes of Better events in Ascot, Manchester and DublinWhat will their impact be on the next generation of ingredients and products? And can we protect our food supply chain with precision fermentation and lab-grown meat?Guests:John Casey, Chief Manufacturing and Supply Chain Officer, NuritasAnnette Granéli, CEO & Co-Founder, Green-OnStephan Verdier, VP Research & Innovation, Solvay AromaAlessio D'Antino, Founder & CEO, Forward Fooding

From the first apple orchards, to its resurgence in modern craft cideries, cider’s history is a story of innovation, tradition, and deep connection to the land.But it is not just a tale of apples and fermentation. It is a journey that has shaped communities, cultures, and the way we raise a glass to celebrate life's moments.It is also a tale of adaptation, with cider evolving alongside the changing tastes and technology of today’s modern world.So, in this episode of the Food Matters Live podcast, we uncover the twists and turns in cider's evolution, and explore the fascinating interplay between nature, science, and craftsmanship, that transformed the humble apple into a timeless libationGuest:Jane Peyton, Drinks educator, broadcaster and the UK’s first Pommelier (cider sommelier)

When we think about sustainable nutrition, many of us will think about plant-based eating.There is no doubt that switching to a plant-based diet helps the sustainability cause in multiple ways, but the bigger picture is far more nuanced than that.Every consumer, ingredient, product and brand has their own context, which makes generalising about environmental impact very difficult. In this episode of the Food Matters Live podcast, recorded live at our Inspiring Nutrition event in London in 2023, we look at how some of the complexities in this area might be addressed.Attend our Sustainability events in AprilOur panel discusses consumer demands, legislation, and labeling.They unpick the food industry’s role in climate commitments, the nuances of communicating effectively with consumers in this area, and how to avoid unintentional greenwashing. Guests:Emma Piercy, Head of Climate Change and Energy Policy, Food and Drink FederationLucy Williamson, Award Winning Nutritionist, Lucy Williamson NutritionFay Cooke, Chief Impact and Financial Officer, Yeo ValleyLee Holdstock, Trade Relations Manager, Soil Association

Packaging has a huge role to play in making the global food system more sustainable. The materials we use to transport, store and market our food are a key part of the conversation when it comes to increasing sustainability in the sector. There is a demand for more responsible food packaging solutions across the value chain as pressure mounts from both regulators and consumers.  But, the move towards more sustainable packaging is not always an easy, or straight forward, one. In this episode of the Food Matters Live Podcast, recorded live at our Sustainable Food Forum held in London in September 2023, we look at some of the innovations helping the industry on that journey. Our panel discusses how the industry is collaborating to create a sustainable packaging system, new eco-friendly materials and innovative packaging technologies, and the relationship between sustainable food packaging and food formulation. Guests: Paul Collins, Vice President Sustainabilty, Huhtamäki Hoa Doan, Head of Impact, Notpla Paloma Lopez, Co-Founder and CEO, Future Fit Foods

Producing a new food product, bringing it to market, and then successfully selling it, is no easy task. It is difficult to get an exact figure, but most research indicates that at least half of new products fail within a year of launching. It is no surprise when you consider just how competitive the food industry is - in the UK, it is the largest manufacturing sector. Taking all of that into account, getting your new product “just right” is a challenge that requires skill, knowledge, and in most cases, deep category expertise and experience. In this episode of the Food Matters Live podcast, made in partnership with IFF, we look at some of the ways companies can achieve that ultimate aim of producing a product that consumers actually want to buy. It is a form of art, but with a healthy dose of science, crucially, everything we talk about in the podcast is underpinned by solid insights and a wealth of experience. So, how do you go about finding out what customers really want? How do you get a deeper understanding of their short, mid, and long-term concerns? And how do you use all of that information to successfully develop a new product? Guests: Matthew Stokes, Design Director for Northern Europe, IFF Laurent Venzi, North Europe Sales Leader, IFF

Nutraceuticals are big business, but what is in store for this dynamic and competitive market in 2024 and beyond?There is no doubt that demand for these products is growing, and consumers are more knowledgeable than ever.But with greater awareness and increased understanding, comes greater skepticism, meaning the science has to be water-tight.In this episode of the Food Matters Live podcast, recording live at our Inspiring Nutrition Event in London in November 2023, we ask an expert panel to forecast where the nutraceuticals market is heading.They delve into the latest science, forecast the types of supplements we will be seeing on our shelves over the next year and beyond, and discuss the importance of effective communication and labeling.Guests:Alex Glover, R&D Nutrition Development Lead, Holland & BarrettMiriam Ferrer, Head of Product Development, Cambridge NutraceuticalsPhil Beard, Speaker, Nutritionist and Senior Nutrition Trainer, Viridian NutritionEsther Mills-Roberts, Director of Communications, HFMA

What role can new developments in ingredients play in moving us towards a more sustainable global food system?As food companies move towards a more circular, less wasteful model, how important will ingredient innovation be?In this episode of the Food Matters Live podcast, recorded live at our Sustainable Food Forum in London, we try to answer those questions.Attend our Sustainability events in AprilExperts and innovators explore the pipeline of emerging sustainable ingredient development, which will shape the future of food. They also delve into the potential of up-cycling waste products into new ingredients and foods.Guests:Carl Jones, Plant Sciences Director, Mars Advanced Research InstituteZbigniew Lewicki, Chief R&D and Sustainability Officer, formerly Unilever and Pepsi-LiptonEve Martinet-Bareau, Global Innovation Program Director, IFF

The gut microbiome is one of the hot topics on the lips of nutritionists, dietitians, and the food industry as a whole. But are consumers keeping up with an area of understanding that is moving at such speed? From probiotics, prebiotics, postbiotics, to the impact of artificial sweeteners on the mind-gut connection, there is a lot to get your head around. In this episode of the Food Matters Live podcast, recorded live at our Inspiring Nutrition event in London in November 2023, we delve into this dynamic market. Our panel moves beyond the buzzwords and discusses the opportunities and the pitfalls of a still evolving market, and which ingredients are driving this area forward. This session was titled: "Staying ahead of the cutting-edge gut microbiome market." Host: Alex Ruani, UCL Doctoral Research and Chief Science Educator, The Health Sciences Academy Guests: Emily Leeming, Registered Dietitian and Nutrition Scientist, King's College London Jon Walsh, Founder and CEO, Bio & Me Susan Gafsen, Director and Founder, Pep & Lekker

There are multiple challenges facing the global food system, so how can we go about changing it to overcome them?It is projected that the system will need to feed nearly 10 billion people by 2050, a big enough challenge in itself.But when you combine that with protecting the planet and building more resilience, it becomes and even more daunting task.In this episode of the Food Matters Live podcast, recorded live at our Sustainable Food Forum in September 2023, we do our best to find some answers.How must the global food system needs to change to meet the challenges of a growing population, whilst simultaneously protecting the planet?And how do we build more resilience into the system, making sure all of us have access to a healthy, affordable, and environmentally-friendly diet?Guests:Jonathon Porritt, Environmental CampaignerMarjolein Brasz, CEO, Foodvalley NLDr Helen Harwatt, Senior Research Fellow, Chatham HouseAngela Francis, Chief Advisor Economics and Economic Development, WWF