Food Matters Live Podcast

There are many challenges facing the food industry at the moment, and those challenges are being faced by all of us, farmers, producers, manufacturers, retailers and consumers.Consumers in particular, are increasingly concerned with a rising cost of living, their overall health, as well as sustainability and climate change.In this episode of the Food Matters Live podcast, made in partnership with Azelis UK Food and Nutrition, we look at how the food industry can address these concerns, and support consumers whilst continuing to feed a growing population.It is a challenge, but every challenge presents an opportunity.We look at the latest trends, the differences and similarities between working with a start-up and a multi-national, and learn all about the new product development journey.Meet the Azelis team at the Food Matters Live Tastes of Better eventCharles Hawley, Managing Director, Azelis UK and IrelandMandy Hogben, Senior Sales Manager, Azelis Food and NutritionJoe Yeates, Business Manager, Azelis Food and Nutrition UK and IrelandAlie Coppolella, Market Manager, Azelis Food and Nutrition UK and Ireland

Looking after crops and maintaining a resilient food supply is as important now as it has ever been.But the challenges farmers are facing are growing, from inflation to a growing population and climate change - and all with sustainable agriculture front of mind.In this episode of the Food Matters Live podcast, made in partnership with CropLife Europe, we explore the role biopesticides could play in helping to ease some of the pressure on our food producers.Biopesticides are pesticides produced using naturally occurring substances such as plants, microbes, or biochemicals. They offer opportunities for protecting crops from pests and diseases and have a more favourable toxicological safety profile compared to conventional pesticides.In many parts of the world, they are widely used and new products can make it to market within a couple of years. In Europe, things are moving, but much more slowly.The question is: is Europe playing catch-up?This episode looks at how biopesticides are currently being used in Europe, how they might be used in future, and whether or not current regulations are in need of a shake-up.Guest:Olivier de Matos, Director General, CropLife Europe

What are the innovations that will shape our culinary experiences over the next decade or so?It is exciting to think about some of the things we may be seeing on our plates in the years ahead, but the really interesting aspect is what influences those trends.In this episode, recorded live at the Food Matters Live Tastes of Better event in Ascot in April 2024, we ask the experts where we might be heading, and which factors may be taking us there.How will an increased interest in sustainability, provenance, and cultural diversity impact our culinary experiences if the future?We also ask them to reflect on some trends from the past, which have stood the test of time, and which have fallen by the wayside?It is a journey from the past to the present and beyond, that left our live audience licking their lips.Juliane Caillouette-Noble Managing Director, Sustainable Restaurant AssociationJamie Robinson Executive Chef, TescoTim Sheed Head Chef, 1215 Restaurant at Fairmont Windsor ParkStephen Humphries Executive Development Chef, VacherinChris Baber Chef and Author, Content Creator

How can the food sector go about achieving its sustainability goals? It's a big question, but one that is increasingly pressing.Sustainability has been a hot topic in the food sector for many years, and whilst consumers might try to make more sustainable choices, often it's the parts of the food production system they do not see that are the most energy intensive.In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we take a look at some of the solutions that could make a real difference.The food industry is making great efforts to reduce things like CO2 emissions and water wastage, but it is a big challenges, and most would agree that it requires a joined-up, cohesive effort to really make the changes needed.One of the answers for food manufacturers could be Tetra Pak's new Factory Sustainable Solutions.It is all about moving away from a piecemeal approach to sustainability, looking at a factory's sustainability credentials as a whole.In this episode we find out more about how it works, who it is appropriate for, and where the biggest wins might be.Guests:Nicole Uvenbeck, Director of Factory Sustainable Solutions, Tetra Pak

There seems to be little doubt that AI and other new technologies are going to play a big role in many aspects of our lives, but what will their role be in food?New product development, production processes and food formulation could all be impacted by technological advances.The potential, is that some of the big questions the food industry is facing could be solved using AI.The concern, if there is one, is that the human element is sidelined by a rush to robots.As with most things, the truth is likely to lay somewhere between those two extremes, but there can be little doubt that we are on the cusp of a significant moment.In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in April 2024, we explore this fascinating subject.What is the potential for food companies to leverage AI and new technologies to accelerate product development, could we see the design of more nutritious foods and ingredients, and how do we mitigate the challenges associated with the application of AI in the food space?Guests:Sterling Crew President, Institute of Food Science and TechnologyCarolina Pinto Thematic Analyst, GlobalDataGeraldine Gilbert Principal Strategist – Food & Sustainable Nutrition, Forum for the FutureBernhard Strauss Director of Research, Camrosh LimitedPeter Noy Associate Director, Food Systems Institute at the University of Nottingham

We are living longer now than before, but increased age in itself is not the ultimate goal.What most people really want is to live in good health for a long time.The problem is, although medical advances have helped to extend our lives, we have not necessarily seen health increase in that time.In fact, the expectation is that we will spend more of our lives in poor health.Attend our Tastes of Better events in Manchester and DublinIn this episode of the Food Matters Live podcast, recorded at our Inspiring Nutrition event in London on November 2023, we look at how consumers are increasingly seeking to take control by turning to food and nutrition. So, how can the food industry innovate at-pace to support these consumers, using exciting and unique new ingredients on the market?Guests:Robert Thomas, Professor of Exercise and Nutritional Science, University of BedfordshireHarriet Smith, CEO and Founder, HRS CommunicationsClaire Hughes, Director of Product Development and Innovation, Sainsbury'sVivien Rolfe, Head of Research, Pukka Herbs

For many decades starch has been a backbone of the modern food industry, used in food production for a variety of purposes.It is versatile, easy to mix, and can enhance the overall experience of a product.In this episode, made in partnership with Royal Avebe, we delve into the role this incredible ingredient has traditionally played in the food industry, as well as discovering some of the innovative ways it is helping to shape the food industry of the future. Attend our Tastes of Better events in Manchester and DublinAvebe has been involved in the production of potato starch for more than 100 years, bringing an unrivalled level of expertise.So, how does starch fit into a world that is shifting towards plant-based and protein-rich diets?What impact will the rising cost of living have on the use of starch in the industry?And, how does starch fit into the sustainability ambitions of consumers and producers?Royal AvebeRoyal Avebe is a market-oriented cooperative of starch potato growers with a great heritage.They take responsibility for the whole process, from crop to shop and have been doing so since 1919. They are on top of trends, and their international experts help food producers worldwide with the right application of their potato-based ingredients. From plant-based burgers with the perfect texture and taste, to Asian noodles with the perfect bite, to plant-based desserts that requires no cow, they strive to eliminate allergies, e-numbers and unnatural additives.Guests:Meleknur Tüzün, Global Segment Manager, Royal AvebeAkkelien Vermüe, Strategic Marketing Manager, Royal Avebe

There are many things that affect our mental and cognitive health, and increasingly what we eat and drink is gaining prominence in this area.The good news, is that we have some control over what we consumer, and for the food and drink industry, that creates an opportunity.Making products that can boost our mental and cognitive health, or slow any decline, are becoming more and more attractive.This episode of the Food Matters Live podcast was recorded live at the Food Matters Live Inspiring Nutrition event held in London in November 2023.Our panel discusses the role nutrition can play in our mental and cognitive health.They delve into the science around the gut-brain axis, the ingredients leading the way in supporting good mental health, and how all the research out there can be formulated into practical applications for consumers.Guests:Jackie Lynch, Founder, WellWellWell NutritionMiriam Ferrer, Head of Product Development, Cambridge NutraceuticalsPiril Hepsomali, Lecturer in Psychology, University of ReadingMarisa Poster, Co-Founder, PerfectTed

Palm oil is on everybody’s lips, not just metaphorically, but physically too.It is a hugely versatile ingredient and it is widely used in the food industry.It has so many properties that make it useful, including being an extremely efficient crop, which is why it is present in a huge array of products.The farming of palm oil has made the headlines because of links to deforestation and unsustainable farming practices — but does it have to be that way? In this episode of the Food Matters Live podcast, made in partnership with Daabon, we look at how palm oil can be produced sustainably.Daabon is a Colombian third generation family business dedicated to sustainable and organic palm oil.It has established themselves as a flagship example of how to grow, harvest process, and deliver fully traceable and sustainable palm oil ingredients that help local communities.In this episode we ask: is palm oil inherently bad? What will new EU regulations mean for the industry? And we will look at some of the practical applications of palm oil in food.DaabonThe Grupo Daabon is a pioneer company, leader in the production of organic ingredients in South America. Its headquarters are located in Santa Marta, Colombia. This family-owned company was founded in 1914 and it employs over 3000 people and has presence in the 5 continents.The mission of the Grupo Daabon is to grow, transform and sell top quality organic products, based on a permanent research process framed within corporate policies that guarantee the wellbeing of our employees, the protection of the environment and the search for economic profitability.Guests:Manuel Davila, Managing Director Daabon UK and Daabon EuropeFelipe Guerrero, Executive Vice President, DaabonBalachandar Selvamohan, Global Innovation Director, Daabon

Butchers shops, once a common sight in most towns and villages across Europe, are declining in number.The impact of that decline can be felt in communities throughout the continent, and it could also be impacting our diets too.On Allergen Awareness Week, and in partnership with Dutch Spices, we look at why butchers shops are disappearing, but also how that trend can be reversed.We delve into some of the methods butchers can use to get themselves fit for the future, and compete with the supermarkets.In the UK, we have seen a reduction in the number of butchers shops of more than 18 per cent in the last decade.It is around 16 per cent in the Netherlands, nearly 20 per cent in Belgium, and the list goes on.So, what is behind the decline? What is the impact on our diets and our communities? And what can be done to reverse it?Guests:Peter Curry, Managing Director, Gastrome Professional IngredientsPiet Buis, Business Unit Manager, Dutch SpicesJohn West, award winning butcher, product development & innovation specialistAbout Dutch SpicesDutch Spices offers a wealth of tasty solutions like herb mixtures, marinades and sauces.It also specialises in developing seasonings and flavours that answer its customers’ specific wishes and develops new flavours especially for their products.Its specialists would be delighted to hear your requirements and preferences so they can offer you tailor-made advice.Dutch Spices only uses ingredients that comply with the most stringent allergen safety, vegan and halal guidelines.