Food Matters Live Podcast

When it comes to physical performance, increasing endurance is of huge concern to many athletes.In this episode of the Food Matters Live podcast, made in partnership with GELITA, we take a closer look at an ingredient that is making waves in the world of sports nutrition: collagen.Although most of us will be familiar with its potential benefits to skin health, its allure extends far beyond aesthetics, especially for athletes.From its role in enhancing muscle recovery and growth, to its impact on bolstering joint health, collagen is emerging as a game-changer for sports performance both on and off the field.And with athletes constantly pushing their bodies to the limit, collagen could provide the extra endurance needed in striving for that personal best.But what does the science say? Do collagen supplements have the potential to revolutionise athletic performance? And how can it be used to optimise training and endurance?Guests:Dr Andrea Löw, Historian and Endurance RunnerDr Ulrike Braun, Scientific Affairs and Communication, GELITA

There are few industries as innovative as the food sector, and few facing quite so many challenges.Global political turmoil, a growing population, and the climate crisis are once again pushing the food industry to adapt.In this episode of the Food Matters Live podcast, recorded in front of a live audience during our Sustainable Food Forum event in London in September 2023, we shine a light on the people leading that adaptation.Attend our Sustainable Sourcing Event in AprilSome of the ideas discussed are still in their infancy, hinting at the transformative potential that lies ahead, while good progress is already being made in some more familiar areas.Covering a range of activities, but all reflecting a rethinking of every aspect of the way we source, produce, package, distribute, promote, buy and consume food.Guests:Mariano Oto, CEO, Nucaps NanotechnologyDavid Erlandsson, Co-Founder, Aliga MicroalgaeMatthieu Hug, CEO, Tilkal

Gut health is of growing concern for many people, but for athletes it can be of vital importance, and there are some very specific issues.Problems in this area are common among the physically active, and their impact can be wide ranging.In recent years our understanding of gut health has grown considerably, and it appears the more we learn, the more we realise just how central it is to our overall health.We also know that for active consumers, be they professional athletes or more casual gym-goers, finding products that boost their performance and health is a key priority.So, in this episode of the Food Matters Live podcast, made in partnership with FrieslandCampina Ingredients, we marry those two huge topics and looking at gut health in active consumers.What are some of the specific issues that arise in those who are physically active? What might some of the solutions be? And how is the food and beverage industry responding?Backed by a healthy dollop of science, we explore the worlds of fermentation, whey protein, and the gut-muscle axis.Biotis FermentisFrieslandCampina Ingredients, a global leader in proteins and prebiotics, has recently announced the launch of Biotis® Fermentis, a first-of-its-kind solution which combines the benefits of whey protein, prebiotic galacto-oligosaccharides and probiotic cultures by fermenting them together, creating a unique formulation that supports both athletic performance and holistic health.Designed to support gut health in athletes and active consumers by modulating the gut microbiota composition, Biotis® Fermentis combines FrieslandCampina Ingredients’ protein and prebiotic expertise with its parent company’s (FrieslandCampina) fermentation expertise through 150 years of yoghurt and cheesemaking. The result is a new ingredient solution that enables brands to create truly holistic performance and active nutrition solutions, such as protein powders and shakes, that provide multiple proven health benefits, including improved gut health and muscle support, as well as perceived improvements to physical well-being, including mood and energy levels.Guests:Linda Bentert, Marketing Manager Biotis® Gut Health, FrieslandCampina IngredientsSara Camacho, Technical Sales Specialist FrieslandCampina Ingredients

How is consumer demand shaping the future of the food industry?It is a question that is almost constantly being asked by companies, entrepreneurs and staff across the world, in what is a hugely competitive market. There is arguably no other sector that is as tuned in to what its customers want, and delivering on those wants and needs is crucial for any business to survive.But, as many of our listeners will know, it is not always a straight line and that means plenty of adaptation and innovation.The plant-based sector, for example, has seen some interesting recent developments, with some manufacturers re-thinking the types of products they produce.In this episode of the Food Matters Live podcast, made in partnership with BENEO, we look at some of the trends and innovations designed to satisfy a complex consumer base.In relation to plant-based, we learn more about hydrocolloids and the role they have to play.We also find out how BENEO is responding to consumer demand for reduced sugar products.The products we speak about (and try!) during the episode were on display at the Food Matters Live Tastes of Better event in October - find out more about the event here.Guests:Jolien Lambrechts, Market Insights Manager, BENEOPieter Caspers, Technical Sales Manager Savoury UK & Benelux, BENEOGuilherme Santos, Country Sales Manager - UK, BENEO

In a world full of uncertainty, a little knowledge can get you so far, but in-depth understanding can really make the difference. Consumers and the food industry itself have been through monumental change in recent years, and the effects are still being felt across the globe. Added into the mix are new emerging uncertainties. In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we asses where consumers are right now, and where they might be heading in the future. Each year Tetra Pak publishes its Index, a report that looks at consumer trends around the world. The Index is a great tool for identifying new growth opportunities and providing the latest facts and figures in the food and beverage industry. The 2023 Index offers some hugely valuable insights into what consumers want, and where the industry might be heading. So, what is the state of play as costs are rising, environmental concerns are reaching fever pitch, and we all get used to a post-pandemic world? Guest: Julia Luscher, VP of Marketing, Tetra Pak

There is a global dietary problem that needs addressing, and it is called ‘the fibre gap’.Put simply, it is the difference between how much fibre we should be consuming (roughly 30 grams per day) and how much we are actually consuming (on average, 18 grams per day).That means the average person has a daily fibre deficit of 12 grams and the effects of that can be far-reaching.Fibre plays a crucial role in our overall health and it has been suggested that bridging the fibre gap, could have a significant impact on public health.In this episode of the Food Matters Live podcast, made in partnership with Tate & Lyle and recorded at our Tastes of Better event, we look at how we might get more fibre into our diets.It appears that messaging around eating more fruit and vegetables simply is not working, so could fortification be the answer?Tate & Lyle has developed Promitor Soluble Fibre, with the promise of increasing fibre intake without affecting taste and texture.Listen to the full episode to learn more about Promitor, prebiotics and symbiotics, and delve into the world of the gut-brain axis.Guests:Delphine Forejt, New Product Commercialisation Manager, Tate & LyleMarietta Sayegh, Nutrition Scientist, Tate & LyleAnnette Evans, Principle Scientist, Tate & LyleAmy Jackson, Technical Innovation Expert, Tate & LyleAbout 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.

In this episode of the Food Matters Live podcast, we dive deep into the critical topic of fuelling the bodies of athletes, with a particular focus on female athletes. In previous episodes, we have emphasised the importance of achieving the correct nutritional balance, and explored the lack of research regarding the nutritional requirements of female athletes. But now, we are taking a more in-depth look at a specific issue that looms large in the realm of sports nutrition - low energy availability.Low energy availability (LEA), affects both male and female athletes, but its impact can be especially pronounced among sportswomen. So, what exactly is low energy availability, and why does it deserve our attention?LEA can have a significant impact on an athlete's overall performance and health. It is a complex area, with dietary choices, energy expenditure, and physiological functions all having a role to play.Understanding how low energy availability relates to nutrition is essential for athletes and their support teams. Inadequate energy intake can lead to reduced muscle strength, impaired recovery, hormonal imbalances, and increased risk of injuries.In this episode, we delve into the intricacies of low energy availability, explore its causes, consequences, and most importantly, how it can be prevented and managed through proper nutrition strategies. Guest:Renee McGregor, Sports Dietitian, Author and Co-founder of TRAINBRAVE

The food landscape is undergoing huge change, with one of the main driving forces being a pursuit of more sustainable solutions.One key area of focus is reformulation - can we use different ingredients to make products that are healthy, tastey and attractive to consumers?This episode of the Food Matters Live podcast was recorded in front of a live audience during our Sustainable Food Forum event, held in London in September 2023.Our panel discusses some of the new and innovative ways to disrupt and improve food production without putting further pressure on the environment. They celebrate the progress so far and explore what is coming next. So, can reformulation be the innovation to reduce emissions of existing food products rather than relying on a shift to plant based alternatives? And how do you embed sustainability into every phase of product development?Guests:Reniera O'Donnell, Food Initiative Lead, Ellen MacArthur FoundationAnnelie Selander, Chief Sustainability Officer, Westbury Street Holdings

By now, you are probably aware of just how important the gut microbiome is.  Studies have linked it to playing a role in supporting the immune system, brain health and metabolism. Now, new research from the Universities of Nottingham Trent and Warwick has uncovered yet another potential link between the gut microbiome and our bodies’ metabolic processes.  The research explores endotoxins - bacterial substances present in the gut, and their potential role in increasing the risk of metabolic disorders such as obesity and Type 2 diabetes.  And with the World Obesity Federation predicting more than half of the world’s population will be overweight or obese within 15 years, research like this could be of great importance. So, in this episode of the Food Matters Live podcast, we delve into what endotoxins are and what the link is between obesity and the gut. Guest: Thomas Barber, Associate Professor and Honorary Consultant Endocrinologist, University of Warwick and University Hospitals Coventry and Warwickshire

In England, more people living with obesity will soon have access to the latest weight loss drugs following the announcement of a £40 million two-year pilot scheme.It comes after NICE, the organisation that publishes guidance on the use of new treatments, gave approval for the medical use of the appetite suppressant semaglutide, marketed as Wegovy, earlier this year.Prime Minister Rishi Sunak has stated that the new drug could be a “game-changer” for the obesity epidemic, especially with obesity costing the NHS £6bn a year.But critics say patients put the weight back on after stopping treatment.So how effective is semaglutide? Are we committing people to a lifetime of treatment? And what could it all mean for the fight against obesity?