Food Matters Live Podcast

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, BENEOMike Hughes, Head of Research and Insight, FMCG Gurus

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 eventsGuests:Ramsey Baghdadi, Food and Foodservice Analyst, GlobalDataDr Caroline Childs, Associate Professor of Nutritional Sciences, University of SouthamptonDr Marie Lewis, Associate Professor of Gut Immunology and Microbiology, University of ReadingFlyin Makinwa, Senior Diet and Health Executive, Food and Drink Federation

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 FoodsTrudie Varney, Research and Development Manager UK and Ireland, Griffith Foods

“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, AAKKevin McAlister, Customer Innovation Manager, AAKJodie Spriggs, Customer Innovation Manager, AAK

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

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 BRIOllie Rosevear, Sustainability Director, Fuller Smith & TurnerPeter Cross, Senior Lecturer Food and Nutrition, University of West LondonDini McGrath, Co-Founder, The Wonki CollectiveJules Greene, Qualitative Specialist, Good Sense Research

Food allergies affect millions of people, and when food providers get it wrong, we know the consequences can be catastrophic.The Food Standards Agency says around 6% of adults have a clinically confirmed food allergy, that is around 2.4 million people, and that figure only covers the UK.Ensuring mistakes are not made in labelling or use of ingredients is, of course, a matter of safety for the consumer, but a mistake can also have a devastating impact on those working in the food industry.None of this is designed to create a culture of fear, but merely to highlight just how serious this topic is.In this episode of the podcast, recorded live at Food Matters Live held in Ascot in April 2024, we look at the risks, the rules, and the opportunities (yes, there are some) when it comes to the relationship between allergens and food.Is your company fully up to date on the latest regulations? Are your processes as safe as they could be? And could small changes help you increase your customer base?Our expert panel offer their experience and insights in this vital area, and offer answer to some of those crucial questions.Guests:Rob Easton, Head of Environmental Health, Shield Safety Caroline Benjamin, Founder, Food Allergy Aware Mitch Lee, Head of Sales, Purezza & La FauxmagerieNatascha Gaut, Director, Regulatory, Compliance and Investigations, DWF Law LLP Ryan Panchoo, Founder, Borough 22 Doughnuts

What decisions will people be making in the year 2030? What factors will influence their purchasing decisions? And how does the food industry adapt to meet those new demands?When it comes to the future of food, everyone in the industry would like to know the types of food and drink products people will be buying in the years to come.It is, of course, impossible to know for sure, but we can look at the underlying trends and the circumstances that will be acting as motivators for the consumers of the future.In this episode of the Food Matters Live podcast, recorded live at the Food Matters Live Tastes of Better event held in Ascot in April 2024, we ask an expert panel for their insights and try to answer some of those questions.We cover the cost-of-living, sustainability, personalised nutrition, and plenty more.Michael Adams, Head of Product Innovation, Campden BRIRobert Lawson, Managing Partner, Food Strategy AssociatesRichard Neish, Global Futures and Global Tastepoint, IFFMillie Diamond, Food and Drink Strategist, WGSNCheck out our Events Calendar

How prepared is the agricultural sector for the next big technological revolution?We live in a digital age, everywhere you look new technologies are helping to make things faster, more efficient, and more precise.But there is a feeling, not just in the food sector but more broadly, that we are on the cusp of another digital revolution.AI, robotics, and access to data are advancing at great speed. The question is: can regulations, and expertise at a regulatory level, keep up with the advances we are seeing?And all of that applies to farming methods too, particularly at a time when food producers are having to deal with multiple challenges like climate change, global political tensions, and a growing population.In this episode of the Food Matters Live podcast, made in partnership with CropLife Europe, we dive into the world of digital and precision farming to see if we can answer some of those questions.Guest:Olivier de Matos, Director General, CropLife Europe

Confectionary is big business. The global market is worth over a trillion US dollars and all the forecasts suggest that figure is set to continue rising.But with so much competition, and a population increasingly concerned with topics such as sustainability and animal welfare, it is more important than ever for new products to stand out.In this episode of the Food Matters Live podcast, made in partnership with Royal Avebe, we look at how potato starch is providing some solutions to these concerns.Is it possible to create confectionary products that are sustainable, guilt-free and delicious?And how does potato starch fit into the conversation?Guests:Ria Tinga, Strategic Marketing Manager, Royal AvebePeter Feiken, Senior Account Manager Food, Royal Avebe