Food Matters Live Podcast

Consumers are the driving force behind innovation in the food industry, but how well do we know what they want?In this lively episode of the Food Matters Live podcast, recorded live at our October 2024 event in Ascot, our panel of industry experts focuses on consumers; their tastes, behaviours, and budgets.They look at the trends that are reshaping what we and how we eat, now and into the future.Crucially, the food industry is a global business, and our panelists also delve into the evolving tastes in global cuisine. Which regions are leading the way, with products that will be on all of our supermarket shelves in the months and years to come?They also look at the complex challenges around ultra-processed foods. How can manufacturers balance consumer demand for “clean” ingredients, with the realities of food production and shelf-life requirements?Guests:Rob Kidd, Independent Food Industry ConsultantVhari Russell, Founder, The Food Marketing ExpertsMichaela Neame, Head of Product, Merchant GourmetBen Harper, Strategy and Insights Lead, Finsbury Food Group

What impact does what we eat and drink have on our health in later life?In this episode of the Food Matters Live podcast, recorded live at our event in Ascot in October 2024, a panel of nutrition experts explores the challenges and opportunities in promoting healthy ageing through diet. They discuss the latest consumer insights around ageing, as more people than ever are prioritising wellness and quality of life as they grow older.Check out our Events CalendarThey tackle complex challenges, such as the lack of one-size-fits-all solutions and the need for foods that support diverse cultures and dietary habits.Our panel also dives into the evolving relationship between food and medicine, examining how research-backed ingredients could offer direct health benefits and align with lifelong wellness goals.Guests:Silke Ullmann, Nutrition Communications, BeneoAmanda Schiach, Wolfson Institute of Population HealthJane Murphy, Professor of Nutrition, Bournemouth University

How are consumer habits going to change as Gen Z play an increasingly prominent role?In this episode of the Food Matters Live podcast, recorded live at our event in Ascot in October 2024, a panel of experts look at the mega trends shaping the food industry of the future.They discuss how Gen Z's values of authenticity, transparency, and environmental consciousness are reshaping the sector. Their skepticism toward traditional advertising and greenwashing is driving a new level of accountability, pushing brands toward transparency and genuine sustainability efforts.Our panel dive deep into the plant-based market’s evolution, with insights into what is holding the market back and where it might head next. They also discuss ultra-processed foods, the impact of consumer demands on industry practices, and how the lack of a standardised definition of “ultra-processed” complicates the picture.Guests:Steve Gladwell, Senior Associate, Food Strategy AssociatesThea Alexander, CEO and Founder, YFCharlotte Cremonese, Head of Food and Innovation, Charlie Bigham's

In this insightful discussion, Anthony Warner, a development chef specializing in sustainable food, Clare Otridge, a director focused on supply chain research, and Ruben Rama, a consumer insights manager, explore the role of AI in food innovation. They delve into how AI optimizes recipes, enhances plant-based products, and predicts flavor trends. The panel also examines the balance between AI and human insight in data analysis, tackling challenges like data authenticity and the complexities of consumer behavior. It's a must-listen for anyone intrigued by the future of food!

What are the big trends and ingredient innovations that will shape the menus of the future?What changes are on the horizon that will re-shape the look of our plates 10, 15 or 20 years from now?In this episode of the Food Matters Live podcast, recorded live at the Food Matters Live event in Ascot in October 2024, a panel of experts offer their insights on those questions.The conversation explores the significant impact of social media on food trends, the role of chefs in adapting these trends, and the importance of sustainability and health in the food industry. Our panelists discuss how consumer research influences menu development and the growing emphasis on presentation and texture in dining experiences. They shine a light on the evolving expectations of consumers and, crucially, how the food industry will need to adapt to meet these demands.Guests:Rohan Wadke, ChefJamie Measor, European Head Nutritionist, Griffith FoodsTim Sheed, Head Chef, Fairmont Windsor Park

Sustainability in the food and drink sector is here to stay as a key issue, but what will drive it in the years to come? In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in April 2024, a panel of experts offer their views on this crucial question. The conversation explores the emerging trends in sustainable food and drink solutions, focusing on consumer engagement, the importance of data, transparency in supply chains, and the role of eco-labeling.  Our panel discusses how sustainability is becoming a priority for consumers, the challenges of making sustainable choices, and the need for better labeling systems to guide consumer decisions.  It is clear that reaching sustainability goals within the food and drink sector will require a collaborative effort, but can that be acheived? And if so, how? Guests: Natasha Maynard, Sustainability Programme Manager, IGD Amy McDonnell, Senior Sustainability and Social Innovation Manager, UK & Ireland, Danone Vanessa Henry, Research Director, Walnut Unlimited Mikaela Linden-Ibrahim, Senior Researcher, New Nutrition Business

A healthy gut is something that is increasingly on consumers’ minds, but where is the market heading and how much do we really know about how the food we eat impacts our gut?In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in April 2024, we assemble an expert panel to try to answer some of those questions.They discuss the complexities of nutrition and gut health, precision nutrition, the role of gut health products, and the regulatory landscape health claims on packaging.They also delve into the ethical considerations in marketing around gut health claims, and look at how consumer understanding is evolving over time.Guests:Bertrand Emond, Culture Excellence Lead, Campden BRIClaire Baseley, Industry Nutritionist and Regulatory ExpertSophie Medlin, Chair of the British Dietetic Association for LondonRick Miller, Food and Drink Associate Director for Specialised Nutrition, Mintel

Consumers are increasingly aware of their food choices and how those choices affect their health, so what will that mean for the food industry of the future?In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in 2024, our expert panel discusses the evolving trends in the food industry.They look to the future and contemplate where we might be heading in terms of health and sustainability, consumer behaviour towards cooking, innovations in retail, personalised nutrition, and the growing importance of allergen awareness. Check out our Events CalendarWhat might the 'free-from' market look like in five to ten years' time? How will manufacturers go about managing the balance between health and taste preferences among consumers? And how will the industry navigate the challenges presented by ultra-processed foods?Guests:Megan van Someren, CCO, Jamie Oliver GroupGail Stevenson, Head of Product Insight, TescoEdward Bergen, Senior Analyst: Food and Nutrition, FutureBridgeSophie Atkins-Ward, Group Head of Innovation, Hilton Food Group

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

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, MillbioFabrizio Nistri, Baker, Millbio